Category Archives: Seasonal

Snickerdoodle Oatmeal

30 minutes or less, Breakfast & Brunch, Dietary, Gluten Free, PREP, Quick & Easy, Recipes, Vegetarian, Winter

December 19, 2016 by Chef Julie RD

Cozy up to a bowl of Snickerdoodle Oatmeal this holiday season!During the winter months, I always crave a warm bowl of oatmeal in the morning. Skip the sugary packets of oats and create a hearty bowl with simple ingredients, that I am sure are probably in your kitchen already.

Cozy up to a bowl of Snickerdoodle Oatmeal for #breakfast this holiday season!

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Surprisingly, I am not the biggest fan of snickerdoodle cookies. I think it’s because I don’t prefer sugar cookies (the base of snickerdoodles). I am more of a chocolate chip cookie kind of gal, but I do love the warm cinnamon sugar combination from snickerdoodles.

McCormick recently came out with a new roasted cinnamon. The roasted version has a richer, deeper flavor than traditional cinnamon. If you love cinnamon and want a bigger and bolder flavor, you have to try roasted cinnamon.
The toppings of this oatmeal really make this breakfast a winner! Have you tried the seasonal Larabar snickerdoodle flavor? Plus, swirling in Betsy’s Best cinnamon chia gourmet peanut butter adds that extra pop of flavor.

Snickerdoodle Oatmeal

Author: Julie @ RDelicious Kitchen
Yield: 1

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Ingredients

Scale

1/3 cup rolled oats
1 cup milk
1/2 banana
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 teaspoon maple syrup
1/2 tablespoon chia seeds
1/4 cup vanilla kefir
(optional toppings): sliced banana, Betsy’s Best cinnamon chia peanut butter, snickerdoodle larabar

Instructions

Combine rolled oats and milk in a saucepan over medium heat. Slice a banana into thin piece, gently fold into oats. Let cook for 2-3 minutes.
Once oatmeal begins to simmer, stir vigorously to break down the banana slices.
Cook until oats reach desired consistency and liquid is absorbed.
Stir in cinnamon, vanilla extract, maple syrup, chia seeds, and kefir. (the kefir will make your oats super creamy!)
Add desired toppings!

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Kale, Quinoa, and Cranberry Stuffed Acorn Squash

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Seasonal, Vegan, Vegetarian, Vegetarian, Winter

December 9, 2016 by Chef Julie RD

8 Comments

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Sometimes dinner time turns into an episode of Chopped right in your own kitchen. This Kale, Quinoa, and Cranberry Stuffed Acorn Squash can easily be customized with ingredients you have in your refrigerator and pantry for a simple, wholesome meal.

The holiday season can be stressful at times. Considering I haven’t even started any of my holiday shopping, let alone even figuring out what I am getting anyone, that is adding a little stress to my plate these days. Things have been very busy here at RDelicious Kitchen, so I like to escape to my happy place and stress reliever – the kitchen.

Does dinner time ever feel like an episode of Chopped? Try my Kale, Quinoa, and Cranberry Stuffed Acorn Squash for dinner tonight!

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There is something so soothing about chopping, stirring, and the aroma in the kitchen. With my days being jam packed it has been leaving little time for simple things, like grocery shopping. This recipe was inspired as I was in my imaginary world of being on an episode of Chopped. When you haven’t gone grocery shopping in a little while, you have to get creative!

Time-saving tip: Whenever I make a batch of quinoa, I always make extra and freeze the rest. This whole grain freezes well and easily heats up so you don’t have to start from scratch every time you are making quinoa.
My kale was on its last legs in my fridge, so in the saute pan it goes! Kale is one of those leafy greens that even after washing and trimming can last long in the refrigerator. When it begins to wilt, that’s when I throw that kale in my smoothies or saute pan – no waste!

When building a recipe, look to add different textures to the dish. I added almonds (my balsamic roasted almonds, to be exact) which adds that crunch factor, but also adds heart-healthy fats, fiber, and protein!

Kale, Quinoa, and Cranberry Stuffed Acorn Squash

Author: Julie @ RDelicious Kitchen
Yield: 2

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Ingredients

Scale

1 acorn squash
1 tablespoon olive oil
4 cups kale, stems removed and chopped
1 1/2 tablespoons balsamic vinegar
1/2 cup quinoa, cooked
1/4 cup dried cranberries
1/4 cup almonds, chopped
salt and pepper, to taste

Instructions

Preheat oven to 400 degrees F.
Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet coated with cooking spray, flesh side down. Roast squash until for tender, about 30-50 minutes. (Exact roasting time will depend on the size and variety of your squash.
In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes.
Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
Full acorn squash with kale, quinoa, and kale mixture and serve.

Notes

*for an extra kick of balsamic, add balsamic roasted almonds

Balsamic Roasted Almonds + Fun Facts about Almonds

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Apple Pie Overnight Oats

Breakfast & Brunch, Dietary, Egg Free, Fall, Gluten Free, Make ahead, PREP, Recipes, Seasonal

November 16, 2016 by Chef Julie RD

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Pressed for time in the morning, but don’t want to skimp on a nutritious and filling breakfast? Make these Apple Overnight Oats and breakfast will be ready for you as you run out the door!
On these chilly mornings, the snooze button has been becoming my best friend. Overnight oats save my mornings when I leave myself just 20 minutes to get out the door. With just a little prep the night before I know breakfast is ready for me, so I don’t feel guilty for getting those extra 10 (errr 20) minutes of sleep.
After many mornings of overnight oats, I am always looking for new flavor combos. The base of my overnight oats is typically a plain yogurt or kefir with fruit along with the oats. I often hear that plain yogurt is too tangy and tart. One of my favorite RD tips is to stir in unsweetened applesauce. It adds that sweetness without adding added sugars like flavored yogurts have. Plus, adding a pinch of cinnamon, it adds that perfect sweetness.

Save time in the morning and make these Apple Pie Overnight Oats the night before for #breakfast for the next morning

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Adding cooked apples make these overnight oats tastes like dessert. I love apple pie, but I typically only eat the filling of the apples and ditch the crust. The soft apples add that extra element of sweetness from the apples being cooked down.

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Apple Pie Overnight Oats

Author: Julie @ RDelicious Kitchen
Prep Time: 15 mins
Total Time: 15 mins
Yield: 2

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Ingredients

Scale

2 small apples, peeled and chopped
1 teaspoon lemon juice
1 1/2 tablespoons cinnamon, divided
1/2 cup quick oats
1/2 cup unsweetened applesauce
1/2 cup plain yogurt (I used Siggi’s)
2 tablespoons chia seeds
1/4 cup walnuts, chopped

Instructions

In a small pot combine, chopped apples, lemon juice, and 1 tablespoon cinnamon. Heat over low heat until apples soften. Remove from heat and let cool completely.
In a bowl, combine oats, applesauce, yogurt, chia seeds, and remaining cinnamon. Distribute oat mixture evenly between two mason jars. Add walnuts evenly over the oats, then top with the cooked apples.
Seal with a lid and store in the refrigerator overnight.

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Wild Blueberry & Rosemary Stuffed Baked Brie

Appetizers, Dietary, Holiday, Recipes, Seasonal, Vegetarian

November 8, 2016 by Chef Julie RD

9 Comments

A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Welp, it’s official. The holiday season is here! If you didn’t know, I work as a Supermarket RD and the grocery store is on top of the holiday season craze. The second Halloween was over, those shelves cleared out to the clearance rack and the Thanksgiving/Christmas decorations and food items are filling the shelves to the brim.
Being a food blogger, I am ahead of the game too, testing recipes for the holiday season already. The holiday season is my favorite time of year! It’s all about family, friends, and FOOD!
I know that nutrition is not everyone’s top concern during the holidays. While it’s okay to indulge a little on holidays, I still always want to add a nutrition punch to my flavorful recipe creations.
Did you know? Wild blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants grow wild and are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens, giving Wild Blueberries their complex and delicious flavor with a mix of tart and sweet.
Make sure to stop over to the frozen section of the grocery store tour, because that is where you’ll find Wild Blueberries. Wild Blueberries are different from cultivated blueberries. For one, they are smaller than your regular blueberry and you can’t find them in the produce aisle. The Wild Blueberry crop (99% of it) is frozen. The little berries are individually quick frozen (IQF) at harvest locking in their nutrition and taste.

#AD Looking for a crowd-pleasing holiday appetizer? Try Wild Blueberry and Rosemary Stuffed Baked Brie #TheRecipeReDux @WildBBerries

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Since the Wild Blueberries are frozen when warmed it does create more moisture. Too much moisture will create a soggy pastry crust. A simple (and healthy hack) is to add chia seeds to help thicken the Wild Blueberry mixture.
Yes, I know you’ll be excited to share these new Wild Blueberry facts at your holiday party. I’m sure you’ll have plenty of time because everyone will be huddled around this appetizer dish digging in for more.

Wild Blueberry & Rosemary Stuffed Baked Brie

Author: Chef Julie Harrington, RD
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 12 1x
Category: Appetizer

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Description

A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love.

Ingredients

Scale

1 cup frozen wild blueberries
3 tablespoons honey, divided
1 tablespoon rosemary, chopped
1 lemon, juiced and zested
1 tablespoon chia seeds
12-ounce wheel of brie
1 sheet puff pastry defrosted
1 egg, whisked
1/4 cup sliced almonds

Instructions

In a small pot over low-medium heat, combine wild blueberries, honey, rosemary, lemon juice, lemon zest and chia seeds. Let simmer for about 10 minutes until mixture thickens. Let cool completely.
Preheat oven to 400 degrees F.
Roll the puff pastry into 12×12 inch square. Slice brie horizontally. Place of the brie, rind side down in the middle of the puff pastry. Add blueberry mixture evenly over brie. Place the other half of brie gently on top the blueberry mixture to cover.
Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it as the glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with remaining honey and sprinkle with the remaining almond slices. Slide the Brie back in the oven and continue baking for another 10 minutes. Remove from the oven. Top with the remaining wild blueberry mixture and garnish with rosemary. Serve warm.

Keywords: #bakedbrie #brie #rosemary #wildblueberries #blueberries #appetizer #holiday #holidayappetizer

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Pumpkin Cheesecake Mousse

Dietary, Fall, Holiday, MAIN DISHES, Nut Free, Recipes, Seasonal

October 27, 2016 by Chef Julie RD

16 Comments

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Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist. Did you know yesterday was National Pumpkin Day? October 26th is when all the pumpkin-obsessed individuals rejoice! Sorry, my recipe is belated. I was busy creating and enjoying this delicious, rich, and creamy No Bake Pumpkin Cheesecake Mousse. These mini desserts will be great to serve at a gathering or an upcoming holiday party. It’s that perfectly portioned treat and I bet no one will ever guess there is tofu in this dessert.

Looking for that perfectly portioned dessert? Grab a spoon and dig into this no-bake pumpkin cheesecake mousse!

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Yes, tofu. Silken tofu can be used to replace eggs or dairy to create a lighter dessert. Just be sure to grab silken tofu. Making regular tofu entails pressing the soy curds and separating them from the whey. For silken tofu, there is no separation or pressure exerted, and it’s often solidified right in the container. Silken tofu has a pudding-like quality. It’s very light in texture with a wonderful, creamy, rich and consistency.
When my recipe tester (aka. my boyfriend) ate 3 of these in one day, I knew this recipe was a winner. I have a feeling this recipe is going to be requested much more often now.

Pumpkin Cheesecake Mousse

Author: Chef Julie Harrington, RD
Prep Time: 2 hours
Total Time: 2 hours
Yield: 8
Category: dessert
Method: no-bake

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Description

Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist.

Ingredients

Scale

6 honey graham crackers
4 oz. + 1 tablespoon vanilla Greek yogurt
1 cup pumpkin puree
4 oz. cream cheese
2 tablespoons sugar
2 tablespoons maple syrup
1/2 cup silken tofu
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
(optional) whipped topping

Instructions

Coarsely crush graham crackers with a food processor. (Or in a large ziplock bag with a rolling pin). Mix in 1 tablespoon Greek yogurt until well combined. Distribute graham cracker crumbs evenly into 8 small mason jars.
In a food processor or blender, combine 4 oz. Greek yogurt, pumpkin puree, cream cheese, sugar, maple syrup, tofu, pumpkin pie spice, and vanilla extract. Blend until smooth.
Spoon pumpkin cheesecake mousse mixture into each jar over the graham cracker crust. Top with a dollop of whipped topping and a sprinkle of cinnamon, if desired. Cover and refrigerate pumpkin cheesecake mousse until ready to serve.

Keywords: dessert, pumpkin, mousse, cheesecake

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Roasted Root Vegetable Power Bowl

Beans & Grains, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Salads, Seasonal, Vegetarian, Vegetarian, Winter

October 22, 2016 by Chef Julie RD

6 Comments

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A comforting, satisfying plant-based bowl, this Roasted Root Vegetable Power Bowl is the perfect colorful fall dinner to cozy up to on a chilly night.
Fall is my favorite season! I just love the cool, crisp weather, the beautiful fall foliage, and of course the food!

This time of year, I find myself roasting vegetables daily. Roasting is one of my favorite cooking methods for veggies, but there’s something about cracking the windows on a cool fall evening and cozying up with fluffy blankets with a warm comforting meal.
Recipe ReDux members were challenged to create a plant protein power bowl, packed with protein, fiber and color, plant power bowls are trendy and delicious.

Roasted Root Vegetable Power Bowl – A colorful dish packed with protein, nutrients, and fiber #thereciperedux

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I decided to use sorghum as my whole grain in this recipe because I was inspired when I met Katie Cavuto, RD at the sorghum booth at FNCE this past weekend. She just released a new cookbook “Whole Cooking and Nutrition” and I was able to sample her sorghum recipe.
Have you ever used sorghum before? When I counsel clients, I encourage them to expand their variety of whole grains in their diet. I often see that their first swap is switching white bread to whole wheat bread or white rice to brown rice, which is great, but I don’t want them to just stop there.
Ancient grains, like sorghum, have more nutrition bang for your buck. Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. One serving of sorghum contains 5 grams of fiber and is a good source of iron!

I absolutely love how colorful this recipe is. More colors = more nutrients. Another plus is it’s so simple to make. Simply place your veggies on a pan to roast as you prep the remaining ingredients.
If you want a shortcut, you can use Love Beets instead of the mess of peeling beets at home. Love Beets come peeled, steamed and vacuum packed.

Roasted Root Vegetable Power Bowl

Author: Julie @ RDelicious Kitchen
Yield: 4

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Ingredients

Scale

2 sweet potatoes, chopped
4 beets, peeled and chopped
4 carrots, peeled
2 tablespoons olive oil, divided
1 bunch Swiss chard, roughly chopped
1 tablespoon garlic powder
1 tablespoon apple cider vinegar
1 cup sorghum
4 cups water
1/4 cup hummus (your favorite flavor!)
1/4 cup goat cheese, crumbled
salt and pepper, to taste

Instructions

Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Toss sweet potatoes and beets with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 15 minutes.
Using a peeler, create long strands of carrots. Remove vegetables from oven, add carrots and toss. Bake for an additional 10-15 minutes until vegetables are fork tender. Remove from oven.
In a large bowl, massage Swiss chard leaves with olive oil and apple cider vinegar. Add garlic powder, salt and pepper. Add Swiss chard on a large baking sheet. Roast for 10 minutes until Swiss chard is tender (not crispy).
As vegetables are roasting, cook the sorghum. Add sorghum and water to a pot. Bring to a boil; cook 5 minutes. Turn heat down to low; cover and cook for about 45 minutes or until tender-firm. (for an extra boost of flavor, add a splash of vegetable stock with the water) Season with salt and pepper.
Assemble your bowls, by adding sections of sweet potatoes, beets, carrots, Swiss chard, and sorghum. Add a dollop of hummus and sprinkle with goat cheese. Serve warm.

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Pumpkin French Toast Roll Ups

Breakfast & Brunch, Dietary, Fall, Holiday, MAIN DISHES, Make ahead, PREP, Recipes, Seasonal, Vegetarian

December 17, 2015 by Chef Julie RD

5 Comments

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Simple ingredient swaps and cooking techniques can make an indulgent recipe transform into a healthy recipe, while still keeping their indulgent flavors. Start with these Pumpkin French Toast Roll Ups.
I hope you aren’t sick of pumpkin yet! I still have quite the stash in my pantry that I’ve been using up.
The other day I was paroozing Pinterest and so many indulgent breakfasts were popping up on my feed. I’m all for a splurge kind of breakfast here or there, but they can be easily lighted up with a few twists and tricks.
Lately, at work that is exactly what I’ve been doing. Clients have been submitting their favorite holiday recipes and I’ve been making healthy suggestions of how to lighten them up.
One recipe I was recently asked to lighten up was a full on dessert for breakfast. It was a stuffed french toast with challah bread stuffed with mascarpone cheese, vanilla frosting, pumpkin, and caramel, then coated with crushed frosted flakes. Holy sugar rush to start the day.
I typically just make little notes to the clients of where they could possibly make substitutions, try a different cooking method, add other ingredients, etc. but that recipe makeover inspired me to create this one.

Simple swaps can turn an indulgent recipe into a healthy recipe, just like these Pumpkin French Toast Roll Ups

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Swapping out challah for whole grains, stuffing with a lower fat, higher fiber and higher protein option for the filling, and keeping a crunch factor of walnuts on top.
I have another batch of this recipe waiting in the freezer to be baked Christmas morning!

Pumpkin French Toast Roll Ups

Author: Julie @ RDelicious Kitchen
Yield: 6

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Ingredients

Scale

1 loaf (about 12 slices) whole wheat bread
1/2 cup whipped cottage cheese (see note)
1/3 cup pure pumpkin puree
1 1/2 tbsp cinnamon, divided
1 tsp nutmeg
3 eggs
(optional toppings) chopped walnuts, syrup

Instructions

Preheat the oven to 350 degrees F. Spray an 8×8 baking pan with cooking spray and set aside until ready to use.
In a small bowl, combine the cottage cheese, pumpkin, 1 tbsp cinnamon, and nutmeg, set aside.
In a small bowl, whisk the eggs together, set aside.
Remove the crust from the slices of bread. Working one at a time, use a rolling pin to flatten bread to about 1/4-inch thickness. Spread a thin layer of the cottage cheese and pumpkin mixture on the piece of the bread, leaving a little room at the edges. Carefully, roll up the bread (not too tight, or the filling will come out.). Repeat with the remaining slices of bread.
Dip french toast roll ups into the egg mixture and line at the bottom of the baking pan. Sprinkle with remaining 1/2 tbsp of cinnamon.
Bake in the oven for 12-14 minutes, until french toast roll ups are golden brown.
Top with maple syrup and chopped walnuts, if using.

Notes

*Don’t have whipped cottage cheese? Simple put small/large curd cottage cheese in a food processor or blender.
*A simple swap for whipped cottage cheese could be ricotta cheese.

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Warm Kale Salad with Delicata Squash and Pomegranate

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Salads, Seasonal, Vegan, Vegetarian, Vegetarian, Winter

November 2, 2015 by Chef Julie RD

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When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Butternut squash and spaghetti squash are very popular this time of year but can be intimidating. Sometimes they are a little hard to cut and peel. There are some really great how-to videos to help, but if you are looking for a squash that is a little easier to work with, try delicata squash!
Delicata squash has a thinner skin, plus the flesh in a little softer, making it much easier to cut through. No need to even peel the skin, it will crisp up when roasted.

All squashes provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash contains about 100 calories. Deep-colored squashes offer the most beta-carotene.
Some squashes can be so large in size. When you are only cooking for 1 or 2 it can be a tad overwhelming and you can be eating squash for breakfast, lunch, and dinner just to not be wasteful. Delicata squash is smaller in size, which can be helpful.

Bored of butternut squash? Try delicata squash and start with a Warm Kale Salad with Delicata Squash and Pomegranate – It screams fall flavor!

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I’m all about the less mess in the kitchen. Fewer pots and pans I have to wash, I am a happier girl. I was going to saute the kale in a pan to warm and wilt, but no need! Just add the kale right on top of the squash roasted during the last few minutes of cooking. This recipe is served warm, but it was just as delicious the next day as leftovers for lunch.

Warm Kale Salad with Delicata Squash and Pomegranate

Author: Chef Julie Harrington, RD
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4-6 1x
Category: Salad

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Description

Ingredients

Scale

1 large bunch (about 6 cups) kale
2 tbsp olive oil, divided
1 tbsp pomegranate juice
1 tbsp balsamic vinegar
1 tsp dijon mustard
1/2 shallot, minced
salt and pepper
1 small delicata squash
1/4 cup pomegranate seeds
1/4 cup pecans, toasted

Instructions

Pre-heat oven to 400 degrees F.
Remove kale from stems, rinse, and pat dry.
In a large bowl, whisk together 1 tbsp olive oil, pomegranate juice, balsamic vinegar, & dijon mustard. Stir in minced shallot. Season with salt and pepper. Add kale to the bowl, and massage kale leaves. Set aside.
Cut the delicata squash lengthwise, scoop out seeds, then slice in 1/4 inch slices horizontally. Place on a baking sheet in an even layer. Drizzle with the remaining 1 tbsp of olive oil. Bake in the oven for 20 minutes, turning halfway through until browned and fork tender.
The last 3 minutes, place kale directly on top of the squash and drizzle any remaining dressing. Cook to just let the kale wilt, and warm through.
Toss kale and squash in a large bowl. Top with pomegranate seeds and pecans.
Serve warm.

Keywords: delicata squash, kale, fall, salad

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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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S’mores Smoothie

Dairy Free, Dessert, Dietary, Drinks & Smoothies, Egg Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Summer, Vegetarian

July 20, 2015 by Chef Julie RD

16 Comments

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Power up your blender for a twist of a campfire favorite – s’mores!

This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. Thank you for supporting brands who help make this website possible!

S’mores – it’s a summer time favorite. Summer is not complete without a perfect s’more over a campfire. S’mores creations have really gotten creative lately. Adding a reese pb cup instead of a chocolate square, adding in a brûlée banana slice, or even using chocolate chip cookies instead of graham crackers. I’m thinking a little more out of the box today with a drinkable form.

A twist on a campfire favorite – Try a S’mores Smoothie! @BlueDiamond #easyasbreeze #ad

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As crazy as this sounds, my uncle didn’t know what a s’more was. Uhhhh.. what! How do you not know what a s’more is?! And even after my cousins and I explained it to him, he never says it correctly. He pronounces it like s’moré.

With no opportunity being around a campfire or fire pit yet this summer, I had to improvise to enjoy my s’more craving. Simply toast marshmallows by broiling them. NOTE: keep an eye on them! I burned the first batch, oops!

Learn the history of s’mores.

S'mores Smoothie #EasyAsBreeze via RDelicious Kitchen @rdkitchen

The chocolate almond milk was the perfect addition to make it taste rich and indulgent. It literally tastes like a drinkable s’more. If you have s’mores ingredients at home, it’s time to make a s’more smoothie .. now! You can thank me later.

S’mores Smoothie

Author: Chef Julie Harrington, RD
Prep Time: 10 mins
Total Time: 10 mins
Yield: 2-4 1x
Category: Smoothie
Method: Blender
Cuisine: American

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Ingredients

Scale

1 1/2 cups chocolate almond milk
2 cups vanilla Greek yogurt
6 large marshmallows
4 chocolate squares
2 sheets honey graham crackers

Instructions

Line a baking sheet with parchment paper. Place marshmallows on baking sheet and place under broiler on low for 2-3 minutes. (note: keep a close eye on the marshmallows as they can burn quickly)
In a blender, combine the chocolate almond milk, vanilla Greek yogurt, toasted marshmallows, chocolate squares, and graham crackers. Blend until smooth.
(optional) Melt additional chocolate and rim the glasses with chocolate and crushed graham crackers. Add additional toasted marshmallows, graham crackers, and chocolate for a garnish.

Notes

Don’t skip toasting the marshmallows or they will not blend up all the way in the smoothie.

Keywords: s’mores, smoothie, almond milk, chocolate

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