Green Goddess Sandwich

This is adapted from Bon Appetite. It’s so yummy!

  • ¼ c finely chopped chives
  • ¼ c mayonnaise
  • ¼ c basil
  • ¼ c Greek yogurt
  • 1 tbsp lemon juice
  • Salt and pepper
  • ½ head of butter or Bibb lettuce leaves
  • ¼ English hothouse cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 4 slices bread
  • 8 ozs fresh mozzarella, sliced ¼ inch thick
  • 2 cups sprouts (such as broccoli sprouts or alfalfa)
  • Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
  • Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

Serves 2.

Grilled Peppers and Burrata

This is a perfect accompaniment to what ever you are grilling! Quick, easy and oh so tasty!

4 medium bell peppers, quartered

4 oz Burrata or mozzarella

3 tbsp minced herbs – basil, sage, chives, tarragon

Olive oil

Salt and pepper

Balsamic glaze

Toss peppers in oil. Cook on the grill over medium high heat until nicely chard on both sides – about 4 min per side.

In a bowl, season with salt and pepper and toss with herbs and cheese. Drizzle with balsamic.

Serves 4.

Stuffed Portobello Mushrooms

So good and only 4 WW points per mushroom! Did I mention they are super easy to make?

  • 4 portobello mushrooms, wiped clean and gills and stem removed
  • 6 oz artichoke hearts in water, chopped
  • 1 tomato, chopped
  • 8 kalamata olives, chopped
  • 4 oz mozzarella cheese, diced
  • Panko breadcrumbs
  • Olive oil spray
  • Parsley
  • Salt and pepper
  • Chili flakes or Aleppo pepper

Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.

In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.

Serves 4 as a side, 2 as a main. 4 ww points per mushroom.

Marinated Buffalo Mozzarella and Tomato

This one is from Plenty by Ottolenghi! It’s so good!

Marinade:

  • 1/2 tsp fennel seed, toasted and crushed
  • Zest of 1 lemon
  • 1 bunch of basil leaves, shredded
  • 2 tbsp chopped oregano
  • 2 tsp olive oil, the best you got
  • 2 tsp grapeseed oil
  • 1 clove garlic, crushed
  • 1/2 tsp course salt
  • Black pepper
  • 8 oz buffalo mozzarella
  • 2 rope tomatoes, quartered

Combine marinade ingredients in a small bowl.

Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.

Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.

Serves 4 as a starter.

Risotto Cakes

Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.

  • Leftover risotto
  • Bocconcini (mini mozz balls)
  • Panko bread crumbs

Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.

Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.

Pasta Salad with Mozzarella and Mint

I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.

  • 8 oz pasta or farro
  • 4 tsp sherry vinegar
  • 1 pint cherry tomatoes, halved
  • 6 oz mozzarella, cubed
  • 1/2 c torn mint leaves
  • 2 – 3 tbsp olive oil
  • Salt and pepper
  • Lemon wedges
  • Balsamic vinegar

Cook the pasta according to the package.

Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.

Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.

Serves 4.

Lemon Chicken and Tomato Salad

Perfect end of summer salad!

4 heirloom tomatoes, sliced

2 large Buffalo mozzarella, torn in half

Pesto

Poached lemon chicken, sliced

2 tbsp lemon zest

3 tbsp lemon juice

2 tbsp olive oil

salt and pepper

Lemon Chicken:

4 c chicken stock

1 lemon, sliced

4 sprigs thyme

1 tbsp peppercorns

4 chicken breasts

Place stock, lemon, thyme and pepper corns into a large pot and bring to a boil, add chicken and cook for 3 minutes. Remove from heat and cover with a lid and let stand for 10 minutes.

Combine lemon zest, juice and olive oil in a small jar, shake to combine.

Divide tomato, mozzarella and mint between plates. Slice chicken and toss with dressing to coat. Drizzle with pesto. Divide amount plates and serve.

Serves 4.

Prosciutto Mozzarella Tartine

Quick and easy lunch that tastes great!

4 slices sourdough

8 oz bocconcini (mini mozz balls), sliced in half

Basil leaves

4 slices prosciutto

Grated Parmesan

6 figs, quartered

6 oz arugula

1 tbsp olive oil

1 tbsp balsamic vinegar

Preheat broiler to medium.

Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.

In a large bowl toss figs, arugula, olive oil and balsamic.

Serves 2 – 4.

Zucchini Lasagna

This one is worth all the work! It takes about 40 min plus baking time. 

Ingredients:
1 lb ground beef
1 1/2 tsp salt
1 tsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
Pepper
4- 5 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 1/2 c part-skim ricotta
1/4 c Parmigiano Reggiano, grated
1 large egg
16 oz mozzarella cheese, shredded or sliced thin

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Heat a grill over medium heat, grill zucchini about 2 minutes per side.

Combine the ricotta, parm and egg in a bowl and set aside.

For assembly, put 1/3 of the tomato sauce in the bottom of your baking pan, cover with a layer of zucchini, 1/2 of the ricotta mixture, 1/3 of the mozzarella, repeat. reserve 1/3 of the mozzarella.

Bake at 375 covered for 30 min. Remove cover, top with remaining mozzarella and bake 25 – 30 min until brown and bubbly.

Serves 8 – 10.

Cheese Baked Gnocchi with Spinach

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Baby it’s cold outside and I wanted something warm and comforting for dinner. I had a pack of gnocchi and went to epicurious for some inspiration and this is what resulted, cheesy gnocchi with a panko crunchy top. Best of all, dinner in less than 20 minutes!

Ingredients:
1 package shelf stable gnocchi
2/3 c half and half
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp pepper
1 bag of baby spinach
1 tsp flour
6 oz ricotta
3 oz shredded mozzarella
1/4 c panko

Cook gnocchi according to package.

Preheat oven to 425.

In a 12 inch oven proof skillet, heat half and half, salt, pepper, nutmeg and flour over medium heat, whisking. Continue to whisk until it starts to bubble then reduce heat and add spinach. Once spinach wilts remove from heat. Add gnocchi, stir to coat the gnocchi. Drop the ricotta in blobs and smoky over top. Sprinkle with mozzarella and panko.

Place pan in skillet and cook for 4 – 7 minutes – until bubble and brown on top. Keep an eye on it, panko can burn quickly.

Serves 4 – 6.