WW Caponata Pizza

Pizza is a food that continues to allude me. It always turns out edible but messy/a little off when I make it. This was my first attempt at grilling pizza. It went clumsily. We really need a pizza peel. That said, the topping for this was tasty. This recipe is inspiration.

Caponata

Eggplant is quickly becoming one of my favorite foods. We picked up two nice looking ones at a farm stand in Leesburg, and also got a big one in our CSA. I was interested in making a WW recipe for caponata pizza, and figured it made much more sense to make my own than to use the store bought kind, as the recipe called for. I used this Serious Eats recipe for inspiration. Pizza recipe to follow.

Orange Mustard Chicken

I made a lot of spinach salad this week, but still had some orange dressing left over. The dressing doubles really well as a chicken marinade. Just add dressing + chicken, marinade for a half hour or more, and grill to perfection!

Grilled Asparagus w/ Tomato and Jalapeno

Grilled asparagus doesn’t really need much adornment. Buuuut, we had a tomato and jalapeno that were about to turn, so I decided to get a little creative.

Spicy Grilled Shrimp

Easiest. Recipe. Ever.

Ham, Brie & Asparagus Sandwich

I had something like this at Whole Foods once or twice, so I decided to recreate it. Let me say, though, that sandwich had a hell of a lot more brie and a hell of a lot more ham. I lightened mine considerably – I think a whole wheat tortilla would be even better, but we had leftover flour ones from fajitas.

Spinach Salad w/ Turkey Bacon and Avocado

This was our accompaniment to our scallop dish. Is 3 points a lot for a side salad? Perhaps but love the addition of fats here, for filling you up and for flavor.

Seared Scallops with Pea Puree

What happens when you watch too much Top Chef…both John and I independently think of “pea puree” as the natural choice as an accompaniment to scallops. Luckily, despite not having a recipe, my puree was pretty tasty!

Props to Rochelle for helping me with scallop technique. We served this with spinach salad w/ turkey bacon and avocado (recipe to follow).

Recipe Variations: Tequila fajitas and Eggplant with black beans

Andrej came over for dinner last Tuesday, and to boot, Tuesday turned into use-up-our-entire-CSA-in-one-night-cause-we-won’t-be-home-this-week-otherwise. The result was a tasty meal combining both CSA goodies, previous recipes and leftovers. Plus I made homemade salsa for my sister, and Spanish tortilla for breakfast throughout the week. It was quite a night of cooking! Here are a couple variations we tried out.

*We made a fairly typical fajitas marinade for the skirt steak I picked up at the Latin meat market. I told John to throw it together while I was out running, and he decided to add a nice sized glug of tequila to a marinade of 1 lime (juiced), garlic, olive oil, salt and pepper, and fajita seasoning. It was great! The meat had a nice crust on it, and was juicy and medium rare on the inside. We served the meat (along with grilled onions and peppers) with pimenton-seasoned grilled eggplant & zucchini as a side.

*We had leftover awesome eggplant from earlier in the week. I decided to stir in about a cup’s worth with a can of black beans and heat it all together. Great! Nice and spicy.

Good combo: Gyros and Eggplant

Pork gyros + stewed eggplant = deliciousness.