Browsing Tag:

oregano

Herb Socca Pizza with Kale Pesto

Herb Socca Pizza with Kale Pesto

I’ve been cooking quite a bit lately. And blogging…not so much.

Sometimes a girl just needs to let loose in the kitchen, you feel me?

More-so, professional photo work is keeping me busy, and on that note I can’t complain.

Herb Socca Pizza with Kale Pesto

But alas, my creative kitchen-meets-camera-meets-recipe-curation desires have led me back to the blog. Readers, I hope you’ve stuck with me because this one’s a good one. And by that, I mean its made up of a whole lot of tasty and seasonal ingredients to make one heck of a good-for-you pizza.

For the base, we’re working with socca, a long time favorite on the blog. Why? Because it takes fewer than 15 minutes to create, no kneeding, rolling, whipping or anything else complicated required. Plus, it’s packed full of protein from all the chickpeas that go into the flour behind it. Win.

The pesto is derived from kale. It’s prime season for baby greens, which lend themselves so well to raw usages, like in this flavorful, nutrient-dense spread. I mean, look at the color on that pesto. Also a win.

Herb Socca Pizza with Kale Pesto

Feel free to play around with this. Add extra chickpeas on top, straight from the can or crisped up in the oven. You could sprinkle a few nuts around or experiment with cheeses, have some fun with a hot sauce of your choice or switch out the herbs for ones available in your own garden or farmer’s market. Get creative. And get hungry. Your appetite never fails in helping you to lead the way. Cheers!

Herb Socca Pizza with Kale Pesto

Continue Reading…

Eggplant Caprese Sandwich

Eggplant Caprese Sandwich

I recently returned from a mini road trip exploring the beautiful west coast –> Colorado –> Arizona –> Nevada. The adventure was refreshing, filled with mountainous hikes, breathtaking views, wildflowers, and good times with good company. There’s not much more you can ask for from a trip, right?

The journey was also filled with lots of peanut butter & banana sandwiches, whether from the backseat of the car, the peak of a mountain, or on a flat rock sitting at the base while soaking in that crisp, high altitude air. I consumed my weight in bananas and peanut butter, and while I was sad to leave vacation behind, I welcomed with open arms the garden full of tomatoes that welcomed me back home. (Ironically, just two days after landing I found myself eating another PB&B while picnicking at a music festival…I will now be swearing them off for awhile. Tomato sammies from here on out, please.)

With those garden reds, I’ve been whipping up all the summer classics, like tomato and basil salads, fresh salsas, garden omelettes, and caprese sandwiches like the one above. Can you believe that photo was snapped with none other than an iPhone? Just goes to show, tomatoes are so beautiful on their own that they don’t need any fancy equipment or styling to shine. Or to make your stomach rumble. Fresh ingredients make for easy summer culinary dreams, so fortunately the recipe to craft this sandwich is equally as simple as the photo portraying it.

I’ll leave it at that with the recipe to follow, along with a few film and digital snapshots from the trip. Cheers!

Eggplant Caprese Sandwich

Yield: Serves 3

Ingredients

  • 1 med.-lg. eggplant, sliced
  • 4 cloves garlic, quartered
  • 2 lg. ripe tomatoes, sliced
  • Fresh basil, handful
  • Fresh oregano, handful (optional, but recommended)
  • 5 oz. fresh mozzarella
  • Fresh Parmesan, to grate on top
  • 6 slices of crusty whole grain bread, toasted
  • Olive oil
  • Salt, to season
  • Chili oil, to drizzle (Sample recipe)

Instructions

  1. Preheat oven to 400F. Line a baking sheet with aluminum foil or parchment paper. Layer eggplant slices on top, and toss with olive oil to lightly coat. Scatter garlic pieces across the eggplant, pressing them into the flesh. Sprinkle salt around the pan to season.
  2. Bake 12 minutes, then flip. When you return the eggplant to the oven, line another baking sheet, and place tomatoes on top. Put in the oven with the eggplant, and cook another 5-8 minutes, or until eggplant are tender. Remove both sheets from the oven.
  3. Drizzle toasted bread with chili oil. While still hot, layer eggplant and tomato on top of 3 of the slices, and add mozzarella to melt. Scatter fresh basil and oregano, and freshly grated parmesan. Place remaining 3 pieces of bread on top to complete the sandwich. Enjoy.
https://foodfitnessfreshair.com/2015/07/26/eggplant-caprese-sandwich/

West Road Trip blog3 blog4blog12 blog6blog10 blog7blog8 blog9blog11blog13 blog15blog2 blog17 blog18 blog20

Ratatouille with Herb Corn Topping

Ratatouille with Herb Corn Topping

After last post’s summer-in-a-bowl, I was immediately ready for round two.

When the growing seasons’s at its prime, produce combinations fare to rarely ever bore me. As [insert singer of your choice here] says, “Gotta get it while the gettin’s good.”

In the August, the garden is good, and my fork is gettin’ it.

Ratatouille with Herb Corn Topping

Ratatouille remains a yearly favorite. It’s easy. It’s flexible. It’s quick, healthy, beautiful, and a million other adjectives.

To it, you can add chickpeas. You could add eggplant. You could add fresh thyme, pair it with bread, or top it with cheese. None of this I did. But you could, if you so please.

That’s the beauty of ratatouille.

Ratatouille with Herb Corn Topping

For my ratatouille, I generally do a combination of summer squash, tomatoes, onions and eggplant. I didn’t have eggplant available this time around, but I did have corn, so I whipped up this fancy-but-not-actually-fancy topping.

The corn adds an extra sweetness and crunch, which pairs well with the creamy grains placed beneath it. It’s also adds just one extra summery touch to a bowl full of already natural August goodness.

Ratatouille with Herb Corn Topping

Again, when veggies are fresh and local, you really needn’t do much to them but put them together and let their flavors swim free. Ready in 45 minutes or less (depending on your grain choice), this recipe lends itself well to a weeknight meal that’ll leave you feeling great. Pair with a side of protein, or sprinkle some toasted walnuts on top and call it a meal. Then most importantly, let your fork get in on that good.

Continue Reading…

Zucchini Noodles with Summer Sauce and Avocado Cream

Zucchini Noodles with Summer Sauce and Avocado Cream

Pasta la vista wheat noodles. There’s a new, much lighter, more summery, awesome-sauce pasta in town. And it goes by the name of Zucchini Noodles.

Today, I’m sending a hello to the early August garden. With it is coming a hello to noodles in my bowl that allow me to go in for seconds, maybe even thirds, without feeling weighed or wheated down.

The zucchini noodle is one that’s taken the Internet world by a rage, and I’m coming with it –and for good reason, too.

Zucchini Noodles with Summer Sauce and Avocado Cream

Similar to my coconut flake mission I described for this recipe, my mission for finding a julienne peeler to make these noodles was not a short one. Many steps were taken, and many stores were visited for the making of this recipe. Fortunately, no humans were harmed, even after a slight hangryness set in.

Apparently in Philadelphia, kitchen stores like to take off the very same days that this girl likes to create a big, food-filled mess in the kitchen. So on Sunday, off I went by foot to three different places across the city until I finally came across the right peeler to craft this recipe. Well worth it, I assure you.

I also assure you it shouldn’t be that hard to find the tool you need for zucchini noodles, nor will it be expensive. Most kitchen stores have julienne peelers, which do the trick, and mine cost me just $8. You can also use a tool called a Spiralizer, but don’t ask me about the specifics. I chose to go for the cheaper and smaller option, i.e., the peeler.

Zucchini Noodles

You should find the julienne peeler rather easy to use. Simply place your zucchini on a flat surface, and slide its blade from one end to the other. Repeat until you get down to the end.

I placed my leftover zucchini scraps that didn’t make it through the peeler right into the blender to make my avocado cream. Just give them a quick chop, and they should easily meld into the cream.

With a bowl full of the whole summer garden – sweet corn, juicy tomatoes, fresh herbs – this is a good place to start the zucchini noodle marathon that’s bound to follow. Here, you get a whole bunch of fresh ingredients to keep things light, but also a richness from the avocado that pulls it all together. For presentation purposes, keep it all separate like pictured below. But you’ll definitely want to give everything a good mixing with your fork before diving in. Let me know what you think!

Continue Reading…

Toasted Wheat Berry and Summer Herb Salad

Summer Herb Wheat Berry Salad

What’s a wheat berry?

Remember that time back in 5th grade, when you entered that gum-chewing marathon, and you tried to fit a whole roll of Bubble Tape in your mouth? And remember how your jaw felt afterwards? Essentially, a wheat berry is a grain that’ll bring that same sensation, likely after one large bowl or 20 minutes of chewing.

It’s a jaw workout-and-a-half.  But one that’s oh so worth it, with the right flavors piled in, and in the summertime, that’s easy.

Summer Herb Wheat Berry Salad

In reality, a wheat berry is a whole wheat kernel, dressed to the nines in its bran, germ, and endosperm. I.e., whole wheat flour, before it is milled.

All these extra layers give the wheat a style best defined as “chewy”, which is one that compliments a good salad quite well. It’ll bring your lettuce leaves quite the stylish, texture-filled flair, and a bunch of protein and fiber, too. Oh, and a whole host of energizing B vitamins as well. I’ll happily chew on that.

Summer Herb Wheat Berry Salad

Rather than throw a handful on top of some not fully in season lettuce leaves, I decided to create a wheat berry centered salad that celebrate some of my favorite flavors of summer — tomatoes, cukes, and herbs. There is no easier way to add robust flavor than with fresh herbs, and this recipe really packs that in.

Summer Herb Wheat Berry Salad

Oregano, basil, and parsley? Move over cheese – you’re not needed in this salad. (Although, if your heart desires, I’d suggest a goat or Greek feta. Both would compliment what’s already a plentifully flavored salad.)

Feel free to play around with the combination of herbs you use, just make sure you don’t hold back on how much you throw into the bowl. Wheat berries are hardy, and can use all the loving they can get from the light flavors with which you surround them. Plus, all of the taste you add is what will make their inherent chewiness an asset. Who wouldn’t want to chew on something tasty for a few extra minutes? Continue Reading…