Tag Archives: mozzerella

Italian Orzo Salad: The Summer of Salads continues

Rejoice!!!! Broccolini Season is upon us!!!! I had to grab some right away and then figure out what to make with it. We’re well into the Summer of Salads (#summerofsalads) and last week featured the broccolini!

(I love how it is described: “A delicious cross between broccoli and Chinese kale”)

Broccolini Glamour Shot!

Italian Orzo Salad

(makes 6 meal size servings)

Ingredients

8 oz (1/2 box) of Orzo, prepared according to package instructions (rinse after prepared to wash off excess starchiness, and also to help cool to room temp)

1 lb fresh broccolini

8oz container of small baby mozzarella, chopped into small pieces

2 cans of white beans (Great Northern or Cannelini), rinsed and drained

1 package baby spinach, cut into thin strips

1 pint grape tomatoes, seeded and quartered

1/3 cup olive oil (or a little more if needed to thin it out a bit)

1/2 lemon, juiced

1 tbsp shallot, finely minced

1/2 cup grated parmesan cheese

1/2 tsp salt

1/4 tsp ground black pepper

Directions

1. Bring a large pot of water to boil and add a pinch of salt. Add broccolini and allow to boil for 2-4 minutes. Meanwhile prepare a large bowl of cold water with ice cubes. After broccolini has cooked, drain water from pot and put broccolini into the ice bath. Allow to sit for 10 minutes, then lay out on paper towels to dry. Chop into small pieces, both head and stalk.

2. In a small bowl, combine the oil, lemon juice, shallot, parmesan, salt, and pepper.

3. In a large bowl, combine orzo, broccolini, mozzarella, beans, spinach, and tomatoes. Add dressing and toss until fully incorporated.

4. Store in an airtight container and refrigerate – enjoy for up to a week!

Advertisements

Another {paleo} pizza crust with prosciutto and black pepper honey

I can’t stop thinking of the fabulous pizza I had on Friday night. I already have another date set to go again! Yay! In the meantime, I decided to try to recreate it myself and must say, it was quite delicious!

I tried a different style crust – still paleo (grain free, dairy free, practically everything-free!) – I decided I didn’t want the cauliflower crust flavor, however slight it is, competing with the very flavor specific toppings, so I made a crust that consisted of coconut flour, flaxseed meal, eggs, and coconut milk. Be warned, there was cheese on my pizza in addition to the prosciutto and black pepper honey.

Crust

Ingredients
-1/3 cup coconut flour
-1/3 cup flaxseed meal
-pinch of salt
-1/2 cup coconut milk
-4 large eggs

Directions
1. Preheat oven to 325 and line a pizza stone or metal baking sheet with parchment paper that is lightly sprayed with oil.
2. In a large bowl, combine dry ingredients,
3. Create a well and mix in eggs and milk. Stir until mixed thoroughly and there are no lumps.
4. Spread the mixture thinly onto the parchment paper into whatever shape suits you (mind was oblong) and bake for 10 minutes or until the edges are browning.
5. Remove from oven, increase heat to 425, pull parchment paper off of the baking tray/stone, re-line it with a fresh sheet, then carefully flip the crust onto the new sheet and return to the oven for another 5-7 minutes. Then you can add your toppings and finish it off again in the oven.

I would say this feeds 2 very hungry adults, but probably could stretch to 4 servings. Doubling it would probably fill a normal sized circle pizza pan.

Toppings
-taleggio
-mozzerella
-ricotta
-sea salt
-cracked black pepper
-honey
-prosciutto

I enjoyed a trip to the awesome little cheese/meat/wine shop near my grocery store and hit them up for fresh and locally sourced meats and cheeses. I did buy the ricotta at the regular grocery store.

To make the finished pizza I mixed salt and pepper into about 1/2 cup of ricotta, then with a fork I mashed in the taleggio and small pieces I tore apart off the fresh mozzarella ball (I might have liked a regular shredded mozzerella to cut down on some of the liquid but I did let the ball sit on paper towels for about 30 minutes to dry it out as much as possible). I spread that on the crust and baked it for 5 minutes at 425, then pulled it out, laid the prosciutto on and put it in on broil for 3 minutes (but watch it carefully!). While it was baking I microwaved about 2 tbsp of honey and then cracked some black pepper over it and gave it a stir, then drizzled it over the pizza when I pulled it out.

Enjoy! I’d love to hear what other people put on this crust!

20130611-175206.jpg

20130611-175218.jpg

20130611-175227.jpg

20130611-175239.jpg

20130611-175248.jpg

20130611-175302.jpg

20130611-175317.jpg

20130611-175333.jpg

20130611-175350.jpg

20130611-175357.jpg

20130611-175412.jpg

20130611-175422.jpg

20130611-175430.jpg

20130611-175438.jpg

20130611-175443.jpg