Caprese Pizza

Adapted from: Culinary Cory

We finally figured out perfect success with a pizza stone! Put the stone in the oven then preheat the oven (the stone needs to heat up with the oven). Use a cookie sheet without an edge or a large cutting board that has a slide edge to prepare the pizza. Cover the cookie sheet or cutting board heavily with corn meal. Spread the dough on top of the corn meal and prepare your pizza. When ready to bake, slide the dough off the sheet/board and onto the stone. Then wait for the perfect crust!

Ingredients:

• corn meal
• 16 oz. pizza dough
• 1 cup spinach leaves, loosely packed
• 2 tomatoes, sliced
• 1/2 cup shredded mozzarella
• 1/4 cup fresh basil leaves
• 2/3 cup balsamic vinegar
• 1 tsp. sugar
• salt and pepper, to taste

Directions:

To make balsamic reduction:

Bring balsamic vinegar and sugar to a boil in a small sauce pan while stirring constantly for 5 minutes, or until the volume is reduced in half. Remove from heat and let cool.

Preheat oven to 350 degrees. Put pizza stone into the oven at this time. Spread corn meal and then dough onto cutting board. Layer dough with spinach leaves, basil, and tomatoes. Top with mozzarella. When oven is hot, carefully slide dough onto pizza stone. Bake for approx. 15 minutes.

Drizzle balsamic reduction over cooked pizza. Salt and pepper to taste.

Yield: 3 servings

Tomato Basil Pasta with Zucchini and Squash

Adapted from Whole Foods Market

Who doesn't love tomatoes and basil? Add some pasta and fresh veggies and you have one delicious meal! We had never heard of grating zucchini and squash, but it's not as difficult as it sounds and provides a great twist to pasta with vegetables.

Ingredients:

• 2 cups grape tomatoes, halved
• 2 tsp. extra virgin olive oil
• salt and pepper to taste
• 1/2 cup grated parmesan, divided
• 1/4 cup chopped basil, divided
• 1/2 lb. farfalle
• 1 zucchini and 1 squash, grated
• 2 tbsp. lemon juice

Directions:

Preheat oven to 400 degrees. Spray cookie sheet with cooking spray and spread tomatoes on the tray. Drizzle with olive oil and sprinkle salt and pepper. Then season with 2 tbsp. parmesan and 2 tbsp. basil. Cook in oven for approx. 14 minutes.

While tomatoes are roasting, boil slightly salted water and cook pasta according to package directions. Once pasta is cooked, drain and mix together with zucchini, squash, lemon juice, and remaining parmesan and basil. Mix well.

Serve with tomatoes on top of pasta.

Yield: 4 servings

Linguine with Herb Chicken and Roasted Tomatoes

Adapted from Skinny Taste

We love delicious and easy pastas, and this meal definitely fits that description! This dish is a break from traditional spaghetti, with its own garlic and olive oil sauce perfected with grape tomatoes and chicken.


Ingredients:

• 2 skinless chicken breasts
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil (and to taste)
• salt and pepper for taste
• 8 oz. linguine
• 2 cups grape tomatoes, halved
• 6 garlic cloves, smashed and coarsely chopped
• 4 tsp. extra virgin olive oil

Directions:

Season chicken with oregano, basil, salt and pepper. Spray a skillet with cooking spray and cook chicken on high heat for approx. 3-4 minutes, or until no longer pink. Once chicken is cooked, remove from skillet and cut into bite size cubes.

Boil water and cook pasta. While pasta is cooking, use the same skillet from the chicken and heat olive oil on medium heat. Add garlic and saute until golden brown. Then add tomatoes and sprinkle some salt and pepper. Let simmer on medium-low heat for 4-5 minutes. When pasta is cooked, drain, and add to the skillet. Toss well and add the chicken.

Serve with grated cheese and a sprinkle of basil on top if desired.

Yield: 4 servings