Tag: vegetarian

Summer Veggie Flatbread Recipe

Summer Veggie Flatbread Recipe

I am always trying to come up with fresh ideas for weekend lunches. Sandwiches can get boring and I want something quick. I created this recipe one afternoon and my family was delighted. You can use a mix of whatever veggies and cheese you like. I purchased these flatbreads at Fresh Market but there are a variety of fresh or frozen options available.

Ingredients

Your Choice of Flatbread

Olive Oil

1 clove garlic, minced

Portobello Mushroom Slices

Zucchini Slices

Yellow Pepper Slices

Red Pepper Slices

Red Onion Slices

Tomato Slices

Shredded Parmesan

Pinch of Dried Basil

Pinch of Parsley

Sea Salt and Freshly Cracked Pepper to taste

Directions

Lightly brush flatbreads with olive oil. Heat 1 tablespoon olive oil in a pan. Add garlic and sauté for 2-3 minutes, until slightly brown. Add onion, peppers, zucchini, tomatoes and mushrooms. Sprinkle dried basil and parsley into the mixture and cook until veggies are ready. Remove pan from heat. Arrange veggies on flatbread. Sprinkle with cheese, salt and pepper. Place flatbreads on baking sheet. Bake flatbread according to directions. Usually between 15-20 minutes.

I like to pair this veggie flatbread with my favorite arugula salad recipe ( I prepare while flatbreads are baking) and either lavender lemonade or frosé. Voila…a lovely summer lunch!

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Bisous,
Rebecca

f. 11.2018
4 Delicious Grain Bowl Recipes

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4 Delicious Grain Bowl Recipes

Whether you enjoy #meatlessmonday meals, are vegetarian or are hard core vegan, we have created 4 delicious grain bowls that you can incorporate into your meal plans. Each of these recipes can be prepared in under an hour and are packed with flavor and nutrition. Once you start making these, you will become addicted to how easy they are to prepare.

Harvest Wild Rice Bowl

Base: Wild Rice. Prepare according to directions. I use Lundberg brand I like the depth of flavor and texture.

1/2 cup sliced Fiji apple

1/2 cup red seedless grapes, sliced in half.

1/2 cup feta cheese

1 cup, roasted kale*

1/2 cup, sliced almonds

Prepare wild rice and add to bowl. Add roasted kale, apples, grapes, almonds and feta. Drizzle with sea salt, pepper, olive oil and balsamic vinegar to taste.

*To roast kale, preheat over to 425° F. Rinse desired amount of kale and put on non-stick baking tray. Bake for 10-15 minutes.

Power Vegan Quinoa Bowl

Prepare quinoa according to directions. I use chicken or vegetable broth to give additional flavor.

Wash kale and place on baking tray. Drain and rinse chickpeas and place on tray. Wash and chop sweet potatoes, carrots and broccoli; add to tray. Lightly coat with grapeseed or olive oil and then sprinkle sea salt, pepper, paprika and garlic powder; stir and mix into vegetables.

Preheat oven to 425° Fand roast vegetables for 20-25 minutes. Place quinoa into bowl, add vegetables and chickpea mixture. Serve and enjoy!

Mexican Red Quinoa Bowl

Base: Red Quinoa. Prepare according to directions.

1/2 cup tomatoes, chopped

1/2 cup sharp cheddar cheese

1/2 cup black beans, rinsed and drained

1/2 cup frozen corn, prepared according to directions

Add Style & Life Original Guacamole to taste (recipe is here)

Add red quinoa to bowl. If it is a little dry, add a touch of grapeseed oil and season with sea salt and pepper. Create sections for tomatoes, black beans, corn and cheddar cheese. Add guacamole to center. Serve and enjoy!

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Greek Couscous Bowl

Base: Pearl Couscous. Prepare according to directions.

1 cup of red and yellow cherry tomatoes

1/2 cup sliced cucumbers

1/2 cup chickpeas

1/2 cup chopped green pepper

1/4 cup of sliced black olives

1/4 cup chopped red onion

Add couscous to bowl. Mix in 1 tablespoon of olive oil and sea salt to taste. Add tomatoes, cucumbers, green peppers, chickpeas, olives and onion to bowl. Top with a pre-made tzatziki sauce.

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Get creative with your ingredients…the options are endless!

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Bisous,

Rebecca

f. 5.2018
Veggie Pesto Pizza Recipe

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Veggie Pesto Pizza Recipe

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While we are all focused on those New Year Intentions, there ARE still weekends…often, our weekends involve pizza. If you want a tasty, and relatively healthy, pizza option, try this Veggie Pesto Pizza recipe. I usually purchase a pre-made whole wheat crust and I want to try making it with a cauliflower crust for an even lighter option. This recipe gives instructions for grilling, but I bake in the oven on 425° for 10-15 minutes. Pair with the Arugula Salad featured in this post and you have a tasty meal.

Veggie Pesto Pizza

2 cloves garlic, minced

1 tablespoons olive oil

1 small yellow squash, thinly sliced

½ cup sliced red onion

Super Simple Pizza Dough (recipe below)

¼ cup prepared pesto sauce

2 Roma tomatoes, thinly sliced

1 14oz can quartered artichoke hearts, drained

1/3 cup shredded parmesan cheese

thinly sliced fresh basil

In large skillet, cook garlic in olive oil over medium high heat for 1 minute. Add squash and onion, cook until tender, about 5 to 8 minutes. Prepare pizza crush dough. Shape into rough 12 inch circle and place on floured pizza pan. Slide crust onto oiled grid over medium high heat, grill until lightly browned on bottom, about 3 to 4 minutes. Turn crust over onto wooden board. Spread pesto sauce evenly over crust. Top with squash mixture. Arrange tomatoes and squash mixture over top. Slide onto grill, cover and grill until crust is lightly browned on bottom, about 3 to 4 minutes. Sprinkle parmesan and basil over top.

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Super Simple Dough

1 cup all purpose flour

1 cup whole wheat flour

1 envelope (2.25 teaspoons) fast rising dry yeast

½ teaspoon salt

2/3 cup warm water (115° to 125° Farenheit)

1 tablespoons olive oil

1 tablespoon honey or sugar

Place flours, yeast and salt in work bowl of food processor fitted with steel knife blade. In 1 cup glass measure and stir together warm water, olive oil and honey. With machine running, pour liquid mixture through feed tube in slow steady stream, process until dough forms a ball and cleans sides of bowl, process for 30 seconds. Let dough rest in processor bowl for 10 minutes while preparing toppings. Shape dough as directed above. Makes one 12 inch pizza crust.

Source: Everybody Cooks, Dierbergs

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I really enjoy the burst of flavor the pesto adds to this recipe. You can also add other veggies or toppings this recipe. I always top with red pepper and grated parmesan.

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Serve and enjoy!

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Bisous,
Rebecca

f. 3.2018

Tag: vegetarian

Summer Veggie Flatbread Recipe

4 Delicious Grain Bowl Recipes

Veggie Pesto Pizza Recipe