Blueberry, Feta and Carmelized Onion Flatbread

 
I recently went blueberry picking for the first time while visiting my sister and her family in VT over the summer.  We stumbled upon the Organic Sunshine Valley Berry Farm right off the Vermont Route 100.  They gave us  a blue bucket and pointed us to the rows of blueberries just ripe and ready for picking.

You may not know this but blueberries have several health benefits along with being a tasty treat.  They boost memory, support heart health and are a good source of Vitamin C, Vitamin K and fiber.  That little adventure to the Berry Farm inspired me to share one of my favorite pizza recipes that boasts beautiful and sweet blueberries.  This savory pizza is oh so good!  I often make it for special occasions during blueberry season because it both pretty and tasty.  But don’t feel you have to reserve it for just special times – It’s easy, has just a handful of ingredients, and is delicious too.

Blueberry, Feta and Carmelized Onion Flatbread

DFTSI Blueberry Feta and Onion PizzaIMG_3771

INGREDIENTS

  • 2 naan flatbreads
  • 1 teaspoon olive oil
  • 1 cup thinly sliced red onion
  • kosher salt
  • pinch red pepper flakes
  • 2 tablespoons honey
  • 1/2 cup ricotta cheese
  • 1/2 cup feta cheese, crumbled
  • 1 cup blueberries, rinsed and dried
  • micro  greens or baby arugula

INSTRUCTIONS

  • Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
  • Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the honey, and continue to cook a fe more minutes letting the onions caramelize. Remove from heat.
  • While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.
  • Place the naan pizzas into the oven and bake for about 10-12 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, cut into squares or slices, sprinkle with arugula and enjoy immediately.
 
 

Easy Banana Nut Muffins

IMG_8868Banana Honey-Nut Muffins

Servings: 12 muffins
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes

INGREDIENTS

  • 1 cup chopped walnuts
  • 1 tablespoon honey
  • 1 teaspoon cinnamon

FOR THE MUFFINS

  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/4 cup honey
  • large eggs
  • 2 to 3 overripe bananas (mashed)
  • 1 teaspoon vanilla extract
  • 1/3 cup Greek yogurt or sour cream (low fat is fine)

INSTRUCTIONS

    1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
    2. Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
    3. For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    4. In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that’s okay). Add the dry ingredients and mix on low speed until well blended.
    5. Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.

Adapted from Once Upon a Chef’s Jennifer Segal

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

NUTRITION INFORMATION

  • Serving size:1 muffin
  • Calories:302
  • Fat:15 g
  • Saturated fat:6 g
  • Carbohydrates:38 g
  • Sugar:21 g
  • Fiber:2 g
  • Protein:5 g
  • Sodium:216 mg
  • Cholesterol:52 mg

 

Grilled Artichoke Frittata Squares

Grilled Artichoke Frittata Squares

Yield:   16 frittata squares
Cook Time:   35-40 minutes
These tasty protein-rich appetizers are delicious served fresh and hot from the oven but are also great served cooled, or after having chilled in the fridge. They also make a great on-the-go quick breakfast treat for those rushed mornings when made the night before.

Ingredients

  • 1 12 oz. jar Trade Joe’s grilled marinated artichoke hearts, chopped (approx. 1 cup) -Don’t forget to reserve the liquid
  • 3-4 green onions, diced
  • 1 garlic clove, minced
  • 4 eggs
  • 8 crispy crackers, (I like Ritz toasted original crackers) crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/4 cups of your favorite cheese, shredded (I use sharp cheddar cheese – approximately 8 oz.)
  • 2 tablespoons chopped fresh Italian parsley plus a sprig for garnish

Directions

Preheat over to 350 degrees.  Pour 1/4 cup of artichoke marinade into a skillet and set aside. Chop artichoke hearts into roughly 1/2-inch-sized pieces and set aside. Heat marinade in skillet and add onions and garlic. Sauté until onions are tender (about 3-4 minutes). Remove from heat.

In a large mixing bowl, whisk eggs until thoroughly beaten. Add crumbled crackers, salt and pepper, cheese, parsley, artichoke mixture and stir to combine.  Pour mixture into a 8×8-inch baking pan prepared with nonstick cooking spray). Bake at 350 degrees for 35-40 minutes or until set and very slightly browned on top. Allow to cool in pan, then cut into 16 bite-size squares.

Red White and Blue Kabobs

Red white and blue kabobs
These are an easy, patriotic addition to your Memorial Day, Veterans Day or Fourth Of July BBQ table

Holiday Brunch Citrus Salad

Holiday Brunch Citrus Salad
My friend Andrea shared this recipe with me years ago.  I made it this holiday as part of Christmas brunch.  It looks so festive and is tasty and refreshing too.

 

Holiday Brunch Grapefruit Salad

2 white grapefruit

2 pink grapefruit

6 navel oranges

½ cup fresh mint leaves

¼ cup sugar

dried cranberries or pomagranate seeds

 

Directions:

1. Peel and cut between membranes of citrus to remove sections. You can do this the night before.

2.  Cut the mint leaves with kitchen scissors into thin strips.

3. Mix the mint  in with the sugar and add pomegranate seeds or cranberries.

4.  Sprinkle over the fruit and stir lightly.

Enjoy!

Psst!  I sometimes cheat and buy the fresh citrus already peeled, cut and sweetened.  Del Monte markets it in a glass jar that can be found in the refrigerator section of most grocery stores.

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Wild Mushroom and Thyme Frittata

Mushroom and Thyme Frittata
Wild Mushroom and Thyme Frittata

Ingedients

  • 2 tablespoons unsalted butter (plus a little for the dish)
  • 8 oz. Morel or Baby Bella mushrooms sliced
  • 1 ½ cup Havarti cheese shredded
  • ½ cup whipping cream
  • ½ teaspoon dry mustard
  • ¼- ½ teaspoon chopped fresh thyme leaves (Use only half as much if using  dried thyme instead of fresh)
  • 7-8 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

 

Preparation

Preheat oven to 325 degrees.

In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.

Butter a 10 inch quiche pan and sprinkle cheese in the bottom.

In a small bowl, mix cream, mustard, thyme, salt and pepper.

Pour just half of the cream mixture over the cheese.

Top with mushrooms and eggs. Pour remaining cream mixture over the top.

Bake until eggs are set, about 35 minutes.

Serves eight.

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Heavenly Deviled Egg Salad

IMG_3595.JPG
I adapted this recipe from one I found in Celebrate Cookbook by Sheila Lukins. I love her deviled eggs and make them every year at Easter. This modified recipe allows you to enjoy this vegetarian delight for lunch or as a snack. Continue reading

Artichoke Cheese and Rosemary Frittata

artichoke rosemary and cheese  fritatta

Artichoke Cheese and Rosemary Frittata

¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
Jack)
4 eggs
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)

Directions: Continue reading

Shrimp Gazpacho

light and healthy, no-cook meal for a warm summer night.

light and healthy, no-cook meal for a warm summer night.

Shrimp Gazpacho

Ingredients

2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
Lemon wedges

Preparation

Continue reading

Basil Artichoke and Sundried Tomato Frittata

Basil Artichoke and Sundried Tomato Frittata

Basil, Artichoke and Sundried Tomato Frittata

 

Ingredients

6-8 eggs (I use 6 jumbo)
4 tbsp. sun dried tomatoes (not packed in oil)
1 clove garlic, minced
1/2 cup freshly chopped basil
1 cup artichoke hearts (optional)
1 tsp. olive oil
Salt and Pepper to taste

 Instructions Continue reading