Category Archives: MAIN DISHES

{Single Serving} Peanut Butter Chocolate Chunk Cookie

Baked Goods, Dairy Free, Gluten Free, MAIN DISHES, Quick & Easy, Recipes, Vegetarian

October 22, 2015 by Chef Julie RD

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When you are craving something sweet, but don’t want to make a whole batch, a Single Serving Peanut Butter Chocolate Chunk Cookie will hit the spot.

It’s getting a little nutty with Recipe ReDux group this month. Today (October 22nd) is National Nut day and we were challenged to go nuts and make a recipe using nuts in any form – whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour.

Happy #NationalNutDay – Enjoy a single serving peanut butter chocolate chunk cookie to celebrate #thereciperedux

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Sometimes I just get that craving for a warm, out of the oven, soft gooey chocolate chip cookie? But then I always run into the problem of not wanting to make a whole batch. I have a big sweet tooth and if too many sweets are hanging around, I tend to indulge on some each day. I’ve noticed a big trend on Pinterest of the single-serving type desserts which is genius! The other night when I was having that craving, this new recipe did the trick!

I know I’ve mentioned plenty of times here, but I LOVE the peanut butter and chocolate combo. The peanut butter helps keep the cookie soft and chewy and going with large chocolate chunks from my hidden stash of a dark chocolate bar = heaven. Wash it down with a glass of milk … craving fixed!

{Single Serving} Peanut Butter Chocolate Chunk Cookie

Author: Julie @ RDelicious Kitchen
Yield: 1-2 1x

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Ingredients

Scale

2 tbsp peanut butter powder/flour
2 tbsp peanut butter
1 tsp brown sugar
1/8 tsp baking soda
1 egg white
1 tbsp chocolate chunks (or chips)

Instructions

Preheat the oven to 350 degrees F.
In a small bowl mix together oat flour, peanut butter, brown sugar, baking soda, and egg white. Fold in chocolate chunks.
Bake for 10-15 minutes.

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Things are getting a little nutty with the Recipe ReDuxers this month. Check out some other great recipes!

Garlic Parmesan Smashed Potatoes

Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Recipes, Side Dishes, Vegetarian

October 8, 2015 by Chef Julie RD

6 Comments

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These Garlic Parmesan Smashed Potatoes are a healthy twist of a cross between baked potatoes and french fries – crispy on the outside and fluffy and tender on the inside.

Hear those crickets? I haven’t made a recipe in over a week. I am finally back in action after being sick for a few days. I’ve thought of so many recipe ideas, but I didn’t have the energy or appetite to cook this week.

When did potatoes get such a bad reputation? I’m so tired of hearing, “they are too starchy” or “potatoes have too many carbs”. Potatoes are rich in B-complex vitamins, which help your body form blood cells and make energy from the protein, carbohydrates and fat from the food you eat. Additionally, potatoes are a great source of vitamin C, magnesium, phosphorus, and potassium.

I love these smashed potatoes because they are a cross between baked potatoes and french fries – soft and fluffy on the inside and crispy on the outside. When I reheated them again for leftovers, they got even crispier, amazingggg.

Garlic Parmesan Smashed Potatoes

Author: Julie @ RDelicious Kitchen
Yield: 6

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Ingredients

Scale

24 ounces baby Dutch yellow potatoes
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp parmesan cheese
1 tbsp dried rosemary, roughly chopped
salt and pepper, to taste

Instructions

Preheat oven to 450 degrees F. Coat a large baking sheet with nonstick spray. Set aside.
Bring a large pot of water to a boil. Cook the potatoes until fork tender, about 15-20 minutes. Drain and pat dry.
As potatoes are cooking, in a small bowl, combine olive oil, garlic, parmesan cheese, dried rosemary, salt and pepper.
Place potatoes onto the prepared baking sheet. Using a back of a fork, carefully smash the potatoes until flattened but still in one piece. Top each smashed potato with garlic parmesan mixture.
Place into oven and bake for 18-20 minutes, or until golden brown and edges are crispy.

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Quinoa Stuffed Tomatoes

30 minutes or less, Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian, Vegetarian

September 28, 2015 by Chef Julie RD

4 Comments

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Six ingredient stuffed tomatoes with whole grains can be eaten as part of a main dish or as a vegetable side.

Most of my recipes are inspired of the game “What’s in my fridge?”. This usually happens at the end of the week, when there are leftovers or a few items here and there from other meals of the week. I feel like I’m en episode of Chopped and Ted Allen is giving me a mystery basket to cook with.
I used leftover quinoa, or you can use essentially any whole grain you like in this recipe. If you don’t have any leftover quinoa, you can always use this quick alternative.
This recipe can be easily adapted with the flavors you like. I added spinach, mushrooms, and garlic because that was what was in my fridge!

Have leftovers? The next morning, I reheated a quinoa stuffed tomato with a fried egg on top. A fried egg on top can make everything better.. am I right?
Now you can never say when you open your fridge, “I have nothing to eat!”. Just play “what’s in my fridge” and you’ll be surprised what you can come up with!

Quinoa Stuffed Tomatoes

Author: Julie @ RDelicious Kitchen

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Ingredients

Scale

4 medium tomatoes
1/2 cup cooked quinoa
1/2 cup spinach, finely diced
1/4 cup mushrooms, finely diced
1 tbsp garlic
2 tsp olive oil

Instructions

Core tomatoes, removing the inside flesh and seeds. Set aside the inside flesh from 2 of the tomatoes in a medium bowl.
Dice the remaining tomato flesh. Add to a bowl with the quinoa, spinach, mushrooms, garlic and olive oil. Mix well to combine.
Place tomatoes in a shallow pan. Stuff the tomatoes with the quinoa and vegetable mixture.
Bake in the oven at 350 degrees for 25 minutes, until tomato begins to soften.
Serve as a side dish, or make it a meal by adding a fried egg on top.

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Zucchini Carrot Fritters

Appetizers, Dairy Free, Dietary, Freezer Friendly, Gluten Free, MAIN DISHES, Nut Free, PREP, Recipes, Side Dishes, Vegetarian

September 22, 2015 by Chef Julie RD

18 Comments

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Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later.

Zucchini Carrot Fritters - Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later. via Chef Julie Harrington, RD @ChefJulie_RD #fritters #zucchini #carrot #plantbased #sidedish #glutenfree

Batch cooking and freezing has been my saving grace with my crazy schedule. My schedule during the week gets pretty hectic since I don’t work regular hours and some nights when I get home super late, the last thing I want to do it cook.

How to reheat

I love the crispy crunchy outside of fritters. Don’t make the mistake I did when I popped my first batch out of the freezer warmed them in the microwave. Definitely heat them up in the oven, or let them thaw and throw them right back in the pan to warm through to keep that crisp exterior.

How to freeze

To freeze, simply let them cool and place into plastic ziplock bags. If you know you won’t be digging into them for a while, wrap individually in aluminum foil, then into a ziplock bag.

Alternatives to breadcrumbs as a binding agent

I used a gluten-free garbanzo bean flour with an egg to act as a binder. Garbanzo bean flour is a fun flour to work use because it has a higher protein and fiber content than other flours.

Zucchini Carrot Fritters

Author: Chef Julie Harrington, RD
Prep Time: 15
Cook Time: 10
Total Time: 25 minutes
Yield: 8 fritters 1x
Category: side dish
Method: Stove Top
Cuisine: American

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Ingredients

Scale

1 zucchini
2 carrots
1/2 cup gluten free flour (i used garbanzo bean flour)
1/2 tsp baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tbsp canola oil (or olive oil)

Instructions

Using a box grater, shred the zucchini and carrots. In paper towels or a dish rag, ring out the zucchini and carrots to release excess moisture.
In a large bowl, combine the gluten free flour, baking powder, garlic powder, onion powder, salt, and pepper with the zucchini and carrots. Toss to coat.
In a small bowl, whisk egg, then add to the zucchini and carrot mixture. Stir to combine.
In a large skillet, add canola over and heat over high-medium heat, drop about a 1/4 cup scoop of the mixture into the pan. Slightly flatten to create a 2-inch patty. Cook until lightly brown and then flip and cook until both sides are evenly browned.

Notes

These zucchini carrot cakes freeze well. Simply let cool and place in a plastic bag in the freezer. To reheat either 1) let thaw and put in a skillet until heated through, or 2) directly from the freezer place on a baking sheet and cook at 350 until heated through.

Keywords: fritters, zucchini, carrots, gluten free, plant-based

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

Apple Walnut Buckwheat Pancakes

Breakfast & Brunch, Dietary, MAIN DISHES, PREP, Quick & Easy, Vegetarian

September 9, 2015 by Chef Julie RD

22 Comments

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Apple picking season is here and these Apple Walnut Buckwheat Pancakes should definitely be on the menu this weekend.

Before we chat pancakes, let’s talk apples. I know on instagram, I’ve already dove into the pumpkin obsession and I am not even ashamed #basic, but I don’t want to leave apple season in the dust.
However in the technology world, Apple has not been my friend. This past week, my macbook pro charger cord frayed and I was computer-less for a few days until I was able to get to the apple store to get a new one. But then Labor Day weekend rolled around and I wanted to stay “unplugged” to really enjoy a weekend off.

In case you popped over to find a new recipe and didn’t get your fix, with my computer being out of commission these past few days, don’t worry.. the days I wasn’t posting, I was cooking up a storm, so I have a lot of new recipes coming your way!
Any just to keep you in the loop, RDelicious Kitchen is now on Yummly! I added a new button on the bottom of each post where you now can “Yum” my recipes. Yummly is kind of like Pinterest on steroids because when you sign up, you can fill out your taste preferences to include/exclude foods based on what you do or don’t want. When you “yum” a recipe it gets saved to your recipe box. It’s perfect for someone like me who likes to keep my recipes organized, but now virtually.
You can go to Yummly to set up an account for free and start yumming recipes from here or visit my Yummly profile! I’m very new to Yummly and still learning about it, but I hope you’ll join me!

Before you scroll down straight to the recipe, I still need to tell you about these pancakes! I’ve had this Hodgson Mill buckwheat pancakes sitting in my pantry for awhile now. Every weekend, I always had plans to make pancakes, but honestly pancakes are not part of my top breakfast food choices. Okay, okay, before you glare through your computer screen at me, let me explain! I love pancakes, but I always felt that sugar crash after having a pancake breakfast.

But these aren’t your average pancakes. With whole grains, like buckwheat, it packs in plenty of fiber to keep you full and maintain energy levels. Plus, the addition of apples (more fiber!) and walnuts (healthy fats and protein!) makes it a more balanced breakfast.
So, boost up the pancake mix in your pantry with this new twist!

Apple Walnut Buckwheat Pancakes

Author: Julie @ RDelicious Kitchen
Yield: 4

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Ingredients

Scale

3/4 cup Hodgson Mills Buckwheat Pancake Mix
1/3 cup milk
1 egg
1 cup unsweetened applesauce
1/2 cup chopped walnuts
1 apple, peeled and diced
2 tbsp cinnamon
optional: syrup

Instructions

In a large bowl, mix together pancake mix, milk, egg, applesauce, walnuts, diced apples, and cinnamon.
In a large skillet coated with cooking spray over medium heat, scoop about 1/4 cup of batter into the pan for each pancake. Wait until the edges begin to bubble, then flip and cook until pancake is cooked through. Repeat until all batter is used.
Stack the pancakes and top with additional walnuts, apple slices, and syrup if desired. Enjoy!

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Cheesy Veggie Chip Popcorn

MAIN DISHES, Recipes, Snacks

August 17, 2015 by Chef Julie RD

6 Comments

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It’s movie night! When you are craving a crunchy snack, but can’t decide between popcorn or chips, combine them into this healthy new twist!

When it’s movie night, my snack of choice is always popcorn. Popcorn is a whole grain, which is a great snack choice and about 3 cups are in a serving, so you can feel good about filling up on this healthy snack fare. But it’s often what we put on popcorn that makes it go from a GO food to a SLOW or even WHOA food. (I use the go, slow, and whoa method when I teach children).
So instead of lathering your popcorn with butter and salt, try a a healthy new twist. When you are craving the “crunch-factor” kind of snack, double up with double crunch. I had some crumbs at the bottoms of a terra veggie chip bag sitting in my pantry and a light bulb went off when I was making this popcorn to put them together. Then, adding Cabot’s Cheddar Shake! Powdered Premium Cheddar Cheese made this EVEN BETTER! Cheddar makes everything better, right? I’ve added parmesan cheese to popcorn before, but cheddar was a fun new twist.
Recently my girlfriends and I got together for a movie night. My friend Kate is a total movie buff and brought along, an adventure/sci-fi movie, Divergent. Those type of movies are not my first choice, but Kate never disappoints me with her movie suggestions. Plus, there is some eye candy, that definitely was a plus. When the movie ended, we were all hooked. The sequel, Insurgent, recently came out and of course we had to get together for movie night, round 2. This time with Cheesy Veggie Chip Popcorn.
The key is, once it’s freshly popped, toss on the veggie chips and cheese powder right away so it sticks right on to the popcorn.

Go for the double crunch factor and a cheesy twist with a Cheesy Veggie Chip Popcorn @cabotcheese #cabotcheeseboard #snackhappy

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Cheesy Veggie Chip Popcorn

Author: Julie @ RDelicious Kitchen
Yield: 1-2 1x

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Ingredients

Scale

3 tbsp canola oil
1/3 cup popcorn kernels
2 tbsp Cabot’s Cheddar Shake! Powdered Premium Cheddar Cheese
1 cup your favorite veggie chips, crushed (I used terra chips)

Instructions

Heat the oil in a 3-quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.)
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
Quickly toss the Cabot cheddar shake and crushed veggies chips when popcorn is still warm and will adhere to the popcorn.

Notes

Perfect Popcorn portion of this recipe by Simply Recipes
http://www.simplyrecipes.com/recipes/perfect_popcorn/#ixzz3j1b8RUcH

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Flank Steak with Creamy Chimichurri

Dietary, Egg Free, Gluten Free, MAIN DISHES, Meat, Nut Free, PREP, Quick & Easy, Recipes

August 9, 2015 by Chef Julie RD

16 Comments

Need a dinner idea? Fire up the grill for lean cuts of beef, like flank steak and top it with a creamy chimichurri for a simple dinner solution.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.
Significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals. With 25 grams of protein and 10 essential nutrients in just one 3-ounce serving, lean beef should make its way onto your dinner plate.
Consuming about 20-30 gram of protein per meal has proven benefits including feeling satisfied after a protein-packed meal, which helps reduce mindless eating as well as helps build muscle and reduce body fat. But not all proteins are created equal. High quality proteins (like lean beef) are “complete” proteins that contain all the essential amino acids in the ratio needed by the body and are easily digestible.
The one thing about nutrition, is that the media really takes over with promoting or demoting certain nutrition attributes. For awhile red meat was put in a negative light due to it’s higher saturated fat content, but there are plenty of leaner cuts of red meat. Red meat contains Vitamin B12, B3 (Niacin), B6, Iron, Zinc, Selenium and plenty of other vitamins and minerals, so it is beneficial to incorporate in your diet in moderation.

Need an idea for #dinner tonight? Throw a flank steak on the grill and top with a creamy chimichurri #reciperedux #ad @beef

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The Beef Check Off makes it super easy to find out what cuts of beef are lean. Check out this online Butcher’s Counter to help you choose leaner cuts next time you are at the grocery store.
The lean cut I decided to use for this recipe is flank steak. I used to cook for a family and they would always request chimichurri to put in top of their flank steak. Chimichurri is an Argentinean sauce most commonly served with red meat. It was one of their favorite dinners, so I would cook it often. I was inspired to create a similar topping for flank steak but with a little twist. I made by regular chimichurri sauce but added plain Greek yogurt and avocado to make a rich a creamy.
The creamy chimichurri makes extra, which can be a great addition to a meal or snack as a dip or spread.

Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each

30 minutes or less, Appetizers, Dietary, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Snacks, Vegetarian

August 2, 2015 by Chef Julie RD

3 Comments

Spruce up your cheese and cracker platter the next time you are entertaining guests. Try these fun combos with only 3 topping ingredients each!

Disclosure: This post is sponsored by Blue Diamond Nut Thins.

At any type of party there is usually a cheese and cracker platter on the appetizer table.
I love a good cheese and cracker combo, but one of my pet peeves is when the cracker crumbles apart when you take a bite and all the delicious toppings fall off.
Artisan Nut Thins are a sturdy crunchy cracker that is the perfect vessel to make your cheese and cracker platter a success.
Plus, the nutrition facts stack up so your guests can enjoy a nutritious appetizer. Per serving Artisan Nut Thins have 3 grams of protein per serving with whole grains and wheat & gluten free that can help cater to all guests dietary needs.
When I serve cheese and crackers, I prefer to assemble a large platter of these little bites, so my guests don’t have to put any effort into topping their own crackers. With three simple topping ingredients, you now have to tools to create a delicious and nutritious cheese and cracker platter.
I fell in love with the smoked salmon and cream cheese combo when I was on a cruise awhile ago. Cruises have endless buffets and is the perfect time to try new foods! During that cruise, I had it every morning for breakfast on a bagel. Bagels are not an everyday type of food for me, so a cracker topper is the perfect solution for my craving. Plus, salmon is packed with omega-3 heart healthy fats.

Smoked Salmon and Cream Cheese Crackers

Author: Julie @ RDelicious Kitchen

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Ingredients

Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
Greek yogurt cream cheese (or low fat cream cheese)
smoked salmon
Fresh dill

Instructions

Put a small smear of cream cheese on an Artisan Nut Thin cracker.
Top with a small piece of smoked salmon and a sprig of fresh dill

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Did you ever think to put cottage cheese on a cracker? Try it! The little hint of salt from the cottage cheese combined with the cracked pepper and refreshing cucumber is a great cracker topping combo. Plus, cottage cheese is packed with protein, making it a great appetizer choice versus the typical appetizer fare.

Cottage Cheese, Cucumber, and Cracked Black Pepper Crackers

Author: Julie @ RDelicious Kitchen

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Ingredients

Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
Low-fat cottage cheese
Cracked black peppercorn
English cucumber, thinly sliced

Instructions

Place a small dollop of cottage cheese on an Artisan Nut Thin cracker.
Sprinkle with a pinch of cracked black peppercorn.
Make a slice half way into the center of the cucumber. Fan and place on top of cottage cheese.

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Who doesn’t love a sweet and salty combo? I always like to think outside the box with my combinations, and this cracker combo hits all the notes. Crunch and touch of salt from the cracker, creamy and salty from the cheddar cheese, chewy and sweet from the raisins, and sweet from honey.

Cheddar with Raisins and Honey Crackers

Author: Julie @ RDelicious Kitchen

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Ingredients

Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
Cheddar cheese
Raisins
Honey

Instructions

Place a slice of cheddar cheese on an Artisan Nut Thin cracker.
Add a few raisins on top and drizzle with honey.

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Think outside the box with the typical cheese and cracker fare. No one wants a boring cheese platter anymore. Now you have 3 combos to start with and with only 3 toppings each, making it much less stressful to whip up right before a party.
Don’t even wait until your next party, make these for a nutritious afternoon snack.

Spruce up your cheese and cracker combos – Try three new recipes with only 3 toppings each @nutthins #ad

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What’s your favorite cheese and cracker combo?

Cheesy Millet with Sautéed Vegetables and Fried Egg

Beans & Grains, Breakfast & Brunch, Dairy Free, Dietary, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian

July 28, 2015 by Chef Julie RD

10 Comments

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Enjoy for breakfast, lunch or dinner – This Cheesy Millet Sautéed Vegetables and Fried Egg is great at any meal! With whole grains, vegetables, and protein, this dish will keep you satisfied.

On Thursday, I am heading to Maine for the Cabot Fit for the Beach to Beacon 10k race on Saturday. I’ve never been to Maine before and I am super excited to meet up with some blogger friends and make some new ones! I am still in complete shock that I was selected to be part of the Cabot Fit team.

Am I ready for this race? I’m as ready as I can be. Training didn’t necessarily go according to plan, but race day is a whole other ball game that I thrive on. No training run compares to the race day feeling. The positive vibe all around you with everyone cheering you is the absolute best feeling. I have no race time in mind. This is actually the first 10k distance I will be racing at. I have run 5k’s and three half marathons, but no 10k’s just yet. I’m really excited to see how I will do this weekend!

The team includes:
Anne // fANNEtastic Food
Deanna // Teaspoon of Spice
Whitney // Little Leopard Book
Kita // Pass the Sushi
Kelly // Kelly the Culinarian
Brianne // Cupcakes and Kale Chips
Diane // Cape Fear Nutrition
& Myself!

With Cabot sponsoring this trip, it’s perfect timing to feature this cheesy delicious recipe. I’m obsessed with this recipe creation. Since shooting these photos, I’ve made it an additional 3 times.. not even kidding! It has Cabot cheddar cheese, and a fried egg on top, do you need anything more?

Have you ever had millet? It is a whole grain with comparable nutrition facts to quinoa with a good source of protein and fiber. Plus, millet is often a cheaper whole grain variety. With whole grains, vegetables, and protein, this is a well balanced meal that can keep you full and satisfied for hours.

Eggs are so versatile, and so is this whole meal. It can be enjoyed as a breakfast, lunch, or dinner!
Runny egg for the win! Are you pro runny yolk or go for fully cooked?

Cheesy Millet with Sauteed Vegetables and Fried Egg – perfect for breakfast, lunch, or dinner @cabotcheese #CabotFit #cabotcheeseboard

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Cheesy Millet with Sautéed Vegetables and Fried Egg

Author: Julie @ RDelicious Kitchen
Yield: 4

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Description

Perfect for breakfast, lunch, or dinner! A mix of whole grains, vegetables, and protein will keep you satisfied!

Ingredients

Scale

1 cup millet
2 cups water
3/4 cup of your favorite Cabot cheddar cheese, shredded
2 tbsp olive oil
1 small red onion, sliced
2 cloves garlic, minced
1 red bell pepper, sliced
1 cup mushrooms, sliced
3 cups baby spinach
4 eggs
salt and pepper

Instructions

Bring water to a boil in a medium sized pot. Add millet; cover, reduce heat to low and simmer until water is dissolved, about 20 minutes. Stir in cheddar cheese while hot.
As the millet is cooking, in a large saute pan, heat olive oil over medium heat. Add onion and garlic, saute until onions are translucent. Add peppers and mushrooms, saute for another 2-3 minutes. Add spinach and cook until wilted. Remove vegetables from the pan into a bowl and set aside.
Coat the bottom of the same pan with cooking spray or additional olive oil (if needed). Crack eggs into the pan and cook until edges begin to brown, or until desired doneness.
Layer each plate with cheesy millet, sauteed vegetables, and top with a fried egg. Season with salt and pepper.

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Garden Fresh Ricotta Pizzas

Dietary, Egg Free, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Seasonal, Summer, Vegetarian, Vegetarian

July 22, 2015 by Chef Julie RD

12 Comments

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Nothing beats a Jersey fresh tomato in the summertime. Utilize local produce to whip up a seasonal recipe like this Garden Fresh Ricotta Pizza!

Whether it’s fresh from your garden, coming from a Farmers Marker or CSA share, it important to support your local farmers and choose local!

A few weeks ago, I posted on Instagram that Adrian and I created a “balcony garden” at his apartment. We are first time gardeners, and pretty much have no idea what we are doing! A few customers at work have given me some great tips and tricks along the way. We are still learning. It has been really fun so far and it is fun to see our progress!

We planted tomatoes, bell peppers, basil, dill, mint, parsley, and cilantro. Everything is doing great so far. Some growing much faster than others. The mint is growing like crazy. I think I’ll have to make some mojitos soon!

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

One thing we will have to do a better job next year is starting earlier. Our balcony garden is still at the very beginning of its growth stage and we are unable to utilize any of the produce yet. I am so anxious to try something we grew! We have two little tomatoes that I am overly excited about.

With our garden not being ready to harvest yet, I turned to a local Farmers Market for seasonal produce for this recipe. Living in New Jersey has its perks during this time of year. Jersey Fresh tomatoes are one of my favorite things in the summertime. Plus, I grabbed some zucchini and fresh basil.

This isn’t your traditional pizza. I wanted the produce to be the star! The ricotta cheese mixed with sautéed leeks and garlic were the perfect addition to a garden-fresh pizza for the summer. I turned them into four mini pizzas. You could easily make this as one large pizza, but for two people it is easier for portion control.

Garden Fresh Ricotta Pizza on a marble slab

Need an idea to use your seasonal produce? Try Garden Fresh Ricotta Pizza! #JerseyFreshLove @JerseyFreshNJDA

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Garden Fresh Ricotta Pizzas

Author: Chef Julie Harrington, RD
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4-6 1x

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Description

Support local farmers and enjoy this Garden Fresh Ricotta Pizza with seasonal summer produce.

Ingredients

Scale

1 pre-made whole wheat pizza dough
1 leek, sliced
1 tbsp garlic
1 tsp olive oil
1 cup part skim ricotta cheese
1/3 cup mozzarella cheese
3–4 tomatoes, sliced
2 zucchini, sliced
1/4 cup fresh basil, chopped
1/2 cup balsamic vinegar (or 1/4 cup balsamic glaze)

Instructions

Preheat oven to 425 degrees F. Prepare 2 baking sheets with cooking spray.
In a small pan, add olive oil over medium heat. Saute leeks and garlic until just beginning to crisp. Set aside and let cool.
Divide pizza dough into four equal parts. Roll each out into about an 8-inch round. Place on baking sheet.
In a small bowl, combine ricotta cheese, mozzarella cheese, and leeks & garlic mixture. Evenly spread on each rolled out pizza dough in an even layer.
Evenly layer tomato and zucchini slices on top.
Bake in the oven for 15-20 minutes, until crust is golden brown and vegetables are tender.
While the pizzas are baking, add balsamic vinegar to a shallow pan over low-medium heat. Let simmer, whisking occasionally, until reduced by half to create a balsamic glaze. Remove from heat and pour in a small dish. Let cool.
When pizza is done, drizzle with the balsamic glaze and top with fresh basil.

Keywords: pizza, local, farmers market, vegetarian,

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How to freeze

Alternatives to breadcrumbs as a binding agent

Ingredients

Instructions

Notes

Ingredients

Instructions

Ingredients

Instructions

Notes

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Description

Ingredients

Instructions

Description

Ingredients

Instructions

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