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.
Monthly Archives: August 2010
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.
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 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.
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.
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.
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).
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.