Archive for the ‘Lunch’ Category

Tasteful Tuesday: Spring Vegetable Pizza

Tuesday, March 20th, 2018

Happy Spring Equinox! We’re excited to see our vegetable and flower gardens grow, although with the expected snowstorm we may have to wait a little longer. Nonetheless, today we are sharing a veggie pizza recipe topped with spring vegetables (from the northeast). Enjoy!

Vegetable Garden Table Runner | Sturbridge Yankee Workshop

What you’ll need:

  • 1 pound pizza dough, room temperature
  • 1 cup ricotta cheese
  • 5 teaspoons basil pesto
  • 2 teaspoons olive oil
  • 1 cup broccoli florets, chopped
  • 1/2 cup carrots, peeled and chopped
  • 1/2 cup mushrooms, chopped
  • 1 cup greens (spinach or kale)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Place a 13 x 18-inch baking sheet on the bottom rack of the oven. Preheat to 450°F.
  2. In a small bowl, combine the ricotta cheese and pesto. Set aside.
  3. Stretch or roll the pizza dough into a 13 x 18-inch rectangle. If the dough is sticky, lightly dust with all-purpose flour. Remove the preheated baking sheet from the oven and carefully place the dough on top.
  4. Brush dough with the olive oil. Spread the ricotta and pesto mixture in an even layer across the dough, leaving a border (1/2 or 3/4 of an inch) for the crust. Distribute the vegetables evenly across the dough, then sprinkle the cheese on top.
  5. Bake until edges are golden brown or until they reach the desired crispiness, about 17-19 minutes. Cool for about 5 minutes before cutting into the pizza, then serve.

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Tasteful Tuesday: Chicken Saltimbocca With Spinach & Potatoes

Tuesday, January 23rd, 2018

We recently tried this recipe from The Kitchn and had to pass it along. You can watch the video below or keep scrolling for a text version of the ingredients and directions (with some of our modifications).

What you’ll need:

  • 1 pound chicken breasts, cut lengthwise into halfs
  • 2 teaspoon dried sage (fresh tastes best)
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Chicken Saltimbocca With Spinach & Potatoes Recipe3 tablespoons olive oil, divided
  • 12 ounces small potatoes (red or white),
    cut into 1/4-inch-thick rounds
  • 1 (6-ounce) bag spinach
  • 1 clove garlic, minced
  • 6 thin slices prosciutto
  • 6 ounces fontina cheese, shredded

Directions:

  1. Pat the chicken with paper towels, then season both sides with the sage, 1/2 teaspoon of the salt, and pepper.
  2. Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet over medium-high heat until shimmering. Add the chicken in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
  3. Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the potatoes, season with the remaining 1/2 teaspoon salt, stir to coat with the oil, and arrange in a single layer. Cook until the bottoms just start to brown, 3 to 4 minutes. Flip with a spatula and continue cooking until lightly browned and tender, about 3 minutes more. Stir in the spinach and garlic and cook until just wilted, about 2 minutes. In the oven, arrange a rack in the middle and turn on the broiler to high.
  4. Remove the skillet from the heat. Place the chicken on top of the vegetables in a single layer. Top each cutlet with a slice of prosciutto, then sprinkle with the cheese. Broil until the cheese is melted and bubbling, about 1 minute. Serve hot and enjoy!

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Tasteful Tuesday: Five Soups for National Soup Month

Tuesday, January 9th, 2018

January is National Soup Month, and with the deep freeze we’ve been in for the past two weeks, it could not have come at a better time. The following five soup recipes are from our blog, and cater to a variety of taste buds so you’re sure to find [at least] one you’ll like. Enjoy!

Gazpacho

Okay, so although Gazpacho is eaten cold, we think the fresh flavors will transport you into spring and summer and make you momentarily forget we’re in the throes of January.

Give Thanks Soup BowlVegetarian Bean Chowder

This is a hearty New England chowder that takes almost no time at all to make, and if you’ve planned on eating healthier in 2018 this is a great recipe to add to your repertoire.

Chicken, Potato and Wild Rice Soup

A classic favorite that will leave you feeling warm and satisfied.

Minestrone Soup

If you’re craving pasta but want the coziness of a soup this one fits the bill!

Mediterranean Soup with Spinach and Chicken

This recipe is a bit more involved than the others listed here, but just as tasty.

Share your favorite soup with us, and let us know if you try any of the soup recipes on our blog.

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