Cherry Tomato Pizza Margerita

• 1 refrigerated pizza dough
• 1 tablespoon extra-virgin olive oil
• 1 12-ounce bag cherry tomatoes, stemmed
• 1 garlic clove, pressed
• 1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
• 1/4 teaspoon dried crushed red pepper
• 1 4-ounce ball fresh mozzarella in water (ovoline), diced
• 4 ounces whole-milk mozzarella, diced
• 1/3 cup chopped fresh basil leaves plus small leaves for garnish

Position rack in top third of oven and preheat to 425°F.  Roll dough to about 12x8-inch rectangle, pinching any tears to seal--put on baking sheet. Fold over edge of dough to make border.

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

Serves 4; 473 calories.
VERDICT: We made this twice, once with Lund's pizza dough, and once with refrigerated "artisan" dough in a tube.  The tube dough pizza was disgusting--the dough was like aerated cardboard--and stuck to the pan, but the Lund's-dough pizza was great.  The cherry tomatoes were fast and savory, and the pizza construction was unfussy.  Keep.

Green and Gold Quinoa Salad

• 1 cup quinoa
• 2 tablespoons EVOO
• 2 zucchini, quartered lengthwise and sliced crosswise
• 1 bunch scallions trimmed, sliced crosswise
• 5 ears corn, kernels cut from cob
• 1/2 cup chopped flat-leaf parsley
• 1 cup sliced almonds, toasted
• lemon wedges

 

Cook quinoa according to package directions; let cool. In skillet, heat EVOO over medium-high. Add zucchini and scallions. Cook, stirring, until zucchini is crisp-tender, 5 minutes; let cool. In large bowl, toss quinoa, zucchini mixture, corn and parsley; season. Cover and refrigerate until ready to serve. (Can be made 2 days ahead.) Before serving, toss in almonds. Serve with lemon wedges.

 

Serves 4.

 

VERDICT:  Easy, healthy, packable for lunches.  Don't be afraid to season and squeeze lemon liberally--otherwise, a little bland.  Keep.

Crackly Banana Bread

• 3 large ripe-to-over-ripe bananas
• 1 large egg
• 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
• 1/3 cup (65 grams) light brown sugar
• 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 grams) baking soda
• 1/4 teaspoon table salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• Salt
• 1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice)
• 1/4 cup (50 grams) uncooked millet

Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet.

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

Do ahead: Loaves keep well in the freezer, wrapped tightly in plastic wrap, for a month or more. Ours kept at room temperature for a record week, becoming more moist each day.

Yield: 1 loaf

VERDICT:  I was skeptical about the raw millet, but the crunch is delightful--we've been eating big hunks of this at a time.  I also love that it's made in one bowl.  This might be our new go-to use-up-bananas recipe.  Keep!  (Note: I used half white and half whole wheat flour.)

Tomato and Corn Bulgur Salad

• 1 c. cracked bulgur wheat
• 3/4 c. basil leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. halved cherry tomatoes
• 1 1/4 c. fresh corn kernels
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drained
• 1/4 c. pine nuts

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the basil, oil, lemon juice, salt, and pepper in a blender; process until pureed.

Use a fork to fluff the bulgur.  Add the dressing, tomatoes, corn and pine nuts to the grains; toss to combine.

Serves 8; 212 calories.

VERDICT: OK, but not as good as the Blueberry and Feta Bulgur Salad it's a variation of.  Toss.

Red Pepper, Corn, and Black Bean Chowder

• 1 c. onion
• 2 cloves garlic, crushed
• 2 red peppers, broiled, peeled, and chopped
• 2 T. olive oil, divided
• 2 c. unsalted chicken stock
• 1/2 tsp. chopped chipotle chile in adobo sauce
• 15 oz. can unsalted black beans, rinsed and drained
• 1 c. fresh corn kernels
• 3/4 tsp. kosher salt
• 8 T. plain 2% Greek yogurt
• cilantro
• lime wedges

Saute onion and garlic in 1 T. olive oil in a saucepan over medium heat 3 minutes.  Place onion mixture, peppers, stock, 1 T. olive oil, and chile in a blender; blend until smooth.  Return to pan.  Stir in beans, simmer 10 minutes over medium heat.  Stir in corn and salt.  Place 1 c. soup in each of four bowls, top with 2 T. yogurt, 1 T. cilantro, and 1 lime wedge.

Serves 4; 222 calories.

VERDICT:  Don't be tempted to put in more chiles, thinking 1/2 tsp. isn't much out of that whole giant can.  It is plenty.  Even though I really hate roasting peppers, this is a keeper--easy, healthy and flavorful. 

Blueberry and Feta Bulgur Salad with Mint Dressing

• 1 c. cracked bulgur wheat
• 3/4 c. mint leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. English cucumber, diced
• 1 1/4 c. blueberries
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drainedd
• 2 oz. feta, crumbled (about 1/2 c.)

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed. 

Use a fork to fluff the bulgur.  Add the dressing, cucumber, blueberries, onion and feta to the grains; toss to combine.

Serves 8 (3/4c.); 200 calories.

VERDICT:  Very good, and the recipe promises you can make it up to two days ahead--perfect for summer lunches!  A little wonky with serving sizes--we got six servings of approximately 3/4 c.--but definitely a keeper.

Stir-Fried Cabbage with Fennel Seeds

• 1 1/2 pounds green cabbage (half a large head)
• 1/4 cup vegetable oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon sesame seeds
• 1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings
• 1 teaspoon salt
• 1/8-1/4 teaspoons cayenne pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon garam masala

Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef's knife is ideal for this. (You can also use a food processor.)

Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.

Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.

Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.

Serves: 4.

VERDICT:  Delicious, and a good way to use up inevitable leftover cabbage.  Keep!