Salad Pizza

This is perfect for a light lunch or dinner.

• Pizza dough

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 head of Bibb lettuce, torn

• 4 oz Gorgonzola

• 4 oz mozzarella, sliced

• 1/4 c pickled onions

• 3 tbsp chives, chopped

• 2 tbsp. I fear

• 1/4 c olive oil

• 4 oz thinly sliced prosciutto

Heat oven to 475.

Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.

Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.

Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.

Serves 4.

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Baked Pear Salad

Another winner from Skinny Taste! The combo of savor pear, salty cheese and crunchy nuts make it! I reduced the olive oil, upped the vinegar and omitted the honey – I prefer a 2:1 ration when it comes to salad dressing. 

Ingredients:
2 large ripe pears, halves and cored
1 tbsp olive oil
2 tsp dijon
2 tbsp white balsamic vinegar
5 c spinach, arugula, or fav green
2 oz gorgonzola
1/2 c toasted pecans

Preheat ovento 350.

Place a piece of parchment on a small pan. Season pears with salt and pepper, place  cut side down on parchment and spray with olive oil. Bake 30 min and let cool for 10.

Combine oil, vinegar, Dijon, salt and pepper in a small jar and shake to combine. 

Toss the greens with a little dressing. Too with cheese, nuts and pear.

Serves 2 – 4.

Gorgonzola Gnocchi

This is the ultimate comfort food! 

Ingredients
1/4 c Parmesan, finely grated, divided
1/2 tsp freshly grated nutmeg
1 c heavy cream
1 sprig rosemary
1 1/4′-thick slice fresh ginger, sliced thin
2 tbsp butter, melted
1/4 c dried breadcrumbs
4 ozs Gorgonzola
1 package gnocchi
8 oz baby spinach

Preheat oven to 375.

Combine breadcrumbs, Parmesan and butter in a bowl and stir to combine.

In a small pot, combine cream, nutmeg, rosemary and ginger, bring just to a boil, set aside covered to steep for 30 min.

Cook gnocchi according to package.

Place spinach in a shallow baking dish. Place cooked gnocchi on top. Add Gorgonzola and cream sauce and stir to combine. Top with breadcrumb mixture and bake 25 – 30 minutes until bubbling and top is brown.

Serves 4 – 6.

Salad with Pears, Pecans and Gorgonzola

 
What makes a great salad? A simple dressing, some fresh fruit, cheese and crunchy nuts!

Ingredients:
Dressing:
3 tbsp sherry vinegar
2 tbsp red wine vinegar
2 tbsp walnut oil
1/2 c olive oil
Salt and pepper

Salad:
1 bag mixed salad greens
1 firm pears, sliced thin
1/4 c pecans, toasted
1/4 lb gorgonzola

Toss salad greens with a litfle dressingto coat. Top with cheese, nuts and fruit.

Serves 6 – 8.

Lentils with Sour Cherries, Bacon and Gorgonzola

  
Yes, I’m on a Ottolenghi kick! His food is so flavorful and surprising – I really need to get London so I can try his restaurant, in the meantime I’m pretty content preparing his delicious recipes in my home. This one has it all, smoky, salty and a little sweet/sour! I served it along with grilled lamb. 

Ingredients:
2/3 c lentils
2 bay leaves
3 shallots, finely chopped
2 tbsp olive oil
3 tbsp water
1 tsp sugar
1/2 c dried sour cherries
5 tbsp red wine vinegar
8 slices crisp bacon, chopped
4 c baby spinach
4 oz Gorgonzola, crumbled
Salt and black pepper

Rinse the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.

Place the shallots in a pan with 2 tbsp of the olive oil and sauté over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries, and vinegar and continue simmering over a low heat for 8 – 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.

Drain the lentils and add them to the sauce so they can soak up all the flavors. Stir together and keep on low heat.

Add the bacon to the lentils, then add the spinach and stir well. Stir in the gorgonzola.

Serves 4.

Pizza with Gorgonzola, Arugula and Proscuitto

This pizza is amazing! Gorgonzola, sweet proscuitto and peppery arugula!

Ingredient:
1 pizza dough
Olive oil
4 oz gorgonzola, crumbled
4 oz Proscuitto, torn into small pieces
4 oz arugula
Balsamic glaze

Preheat oven with baking steel or pizza stone for 30 minutes at 500 degrees.

Roll out dough. Drizzle with olive oil, top with Gorgonzola and proscuitto.

Bake until crust is crispy and Gorgonzola melts. Top with arugula and drizzle with balsamic glaze.

Lentil Salad

Meatless Monday, the perfect excuse to cook something out of Plenty by Ottolenghi! I made the tomatoes on the weekend, they take some time, the rest comes together quickly.

Ingredients:
Oven-dried tomatoes
6 plum tomatoes, halved
Olive oil
Balsamic vinegar
Sea salt and pepper

1 red onion, very finely sliced
Red wine vinegar
2 TBSP olive oil
1 1/3 c lentils
1/4 c chopped parsley
1/4 c chopped dill
1/4 c chopped chives
4 oz Gorgonzola, crumbled

Preheat oven to 375.

Sprinkle the thyme sprigs over the top, then drizzle with balsamic vinegar and olive oil and season well with sea salt and pepper. Roast for about 1 1/2 hours or until semi-dried (or, for as long as you possibly have time to).

Discard the thyme and set the tomatoes aside to cool.

Place the onion in a bowl and pour over some vinegar and sea salt. Stir and leave the onion to soften.

Place the lentils in a pan of boiling water and cook for 30 – 40 minutes until tender. Drain and add the oil, onions, tomatoes, herbs and cheese. TAste and season with salt and pepper.

Serves 4.

Kale, Prosciutto and Fig Salad

This salad is from F&W and it’s a keeper. I’ve been waiting for the first figs of the season to come so I could try it out.

Ingredients:
1/4 c almonds, toasted, chopped
1/4 c mascarpone cheese
3 TBSP apple cider vinegar
3 TBSP walnut or olive oil
Salt and pepper
3 c baby kale
2 Belgian endives, halved, cored and thinly sliced
8 figs, cut into wedges
4 slices prosciutto, chopped
2 oz Gorgonzola cheese, crumbled

Combine mascarpone, oil and vinegar in a jar. Close and shake to combine. Toss remaining ingredients with a could TBSP dressing, adding more if needed.

Serves 2 – 4.