ARUGULA AND GOAT CHEESE PIZZA
1 medium to large unbaked pizza crust
6 tablespoons pesto sauce
3 fresh roma tomatoes, thinly sliced
1 (8 oz) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil
Preheat oven according to pizza crust
Dab pesto onto the center of the crust and
spread toward the outer edges. Cut goat
cheese into thin coins, and crumble across
the pizza. Arrange tomato slices over goat
cheese. Sprinkle with garlic. Brush the
edges of the crust lightly with the olive oil.
Place your pizza directly on preheated oven
rack. Bake for 5 to 10 minutes but check
frequently and take out when the crust
edges are golden.
After removing pizza from the oven, allow
to cool for a few minutes so that the feta
has time to set, then cover the pizza with a
few handfuls of arugula. Cut generous
slices and serve.
AN EASY VEGETARIAN CURRY
1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 1/2 tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed
1 1/2 cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro
Using a large saucepan over medium-
high, heat oil and saute onion and garlic
Stir in the curry powder and tomato
paste, cook for 2 to 3 minutes.
Stir in your tomatoes, the vegetable
bouillon, frozen mixed vegetables,
water, salt and pepper to taste.
Cook for about 30 minutes until
vegetables are well done (not crunchy).
Sprinkle with the fresh cilantro prior to
serving with rice or quinoa.
Bring large pot of lightly salted water to a rolling boil. Add the
egg noodles and cook until al dente, about 7 minutes or follow
the package instructions. Remove from heat, drain, and set
While noodes are cooking, melt the butter in a large heavy
skillet over medium heat. Add chopped onion and cook, stirring
until softened. Turn heat up to medium-high and add sliced
portobello mushrooms. Cook until mushrooms are limp and
browned, then remove to a bowl and set aside.
In the same large skillet, stir in vegetable broth, being sure to
get all browned bits off the bottom of the pan. Bring to a boil
and cook until the mixture has reduced by 1/3. Reduce heat to
low, and return the mushrooms and onion mixture to the skillet.
Remove the pan from the heat, stir together the sour cream and
flour; then blend into the mushroom sauce. Return the skillet to
the burner, and continue cooking over low heat just until the
sauce thickens. Stir in the parsle, and season to taste with salt
and pepper. Serve over cooked egg noodles.
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