Kale, Mushroom and Goat Cheese Pizza

Wow, hey guys! I've been MIA, huh?

It's been a busy few weeks that has overlapped with a bit of a cooking rut. I've been making plenty of food but I've had a hard time feeling inspired by the meals I've made. I'm hoping to turn that around this week and bring you some yummy spring recipes!

I've historically found that when I find myself in a rut, the best thing to do is to make something that is familiar and undeniably delicious no matter what. For me, that food is pizza. Put anything on a chewy crust and cover it in gooey cheese and, well, we're back in business!

This Kale, Mushroom and Goat Cheese Pizza is made on my favorite, no rise crust which makes this a quick, easy and delicious meatless Monday meal! The edges of the kale get an amazing crispy char to them while the creamy goat cheese melts just slightly over the sauce. Mushrooms add a meaty element that really rounds out (ha!) the dish.

As with nearly any recipe I put out here on the internet, this is the perfect base pizza recipe that you can add and adjust to your heart's desire. Add some crispy ground sausage because OMG sausage, kale and mushrooms are the ultimate trifecta. Want more veggies? Throw 'em on! Just remember not to overcrowd your toppings because it risks making your crust soggy and that would be sad.

I see your cooking rut and I raise you one quick, tasty, wonderfully composed pizza recipe. Ahh, it feels good to be back.

Broccoli and Cream Cheese Breakfast Braid

Some of my favorite recipes tend to be accidental - recipes you put together because you need to clear your fridge and freezer, but then all of a sudden the most delicious creation emerges from your oven.

This...this is one of those recipes. A very happy, very tasty accident.

Here was the situation I found myself in this weekend. In addition to a grumbling stomach around 11 a.m. on Sunday, there was:

--One sheet of frozen puff pastry that was reaching it's prime hanging in the freezer
--Half a block of cream cheese that was close to it's last leg in the refrigerator
--Two big bags of chopped frozen broccoli
--A small nugget of parmesan cheese and half a ball of mozzarella in the cheese drawer

Individually, these aren't particularly bad situations to find oneself in. Combined, however, I started panicking. I didn't want to waste any of this food, so I knew I had to get creative.

And so goes the story of my Broccoli and Cream Cheese Breakfast Braid. This creamy. dreamy creation is perfect anytime of day. Having some girlfriends over for brunch? Need a quick, low maintenance dinner? Want to treat your family to a special Saturday breakfast? This recipe is just what you need for all these situations and more.

In reality, I should have foreseen the success this dish was going to be. Generally, anything wrapped in puff pastry will immediately have a gourmet touch. Then I went ahead and made a savory cream cheese base...who DOESN'T love warm, melty, rich cream cheese?! A couple of soft-scrambled eggs and chopped broccoli make this dish robust and fulfilling. Plus, you can customize this any way you want! Thinking about adding ham and cheddar cheese? Me too!

Did I mention that it's a showstopper? So gorgeous!

Kale and Quinoa Stuffed Patty Pan Squash

How do you guys feel about farmer's markets?

I never used to go to these too often but this summer I have really changed my tune. The produce is just so beautiful and fresh, and there is no doubt that you are eating delicious fruits and vegetables that are in season.

Look at these adorable Patty Pan squash! I very rarely see patty pans in the grocery store, but this past week at the Copley Square farmer's market they were all over the place. Bright, sunny, patty pan squash. I had never cooked or even eaten these before, but they looked like little packages of sunshine and I had to give them a try!

The farm stand owner told me a little bit about the taste of patty pan, which is slightly more bitter but similar taste as a regular yellow squash. Not surprisingly, he recommended that I stuff them and I decided to channel some Mediterranean flavors. 

My Kale and Quinoa Stuffed Patty Pan Squash is a wonderful Meatless Monday recipe! It is also a great fulfilling lunch option. I chose to cook the squash and make the filling separately, then use the squash as an edible serving vessel. 

The squash has it's top cut off then it is seeded and baked until tender. In the meantime, I prepare the filling. Quinoa is cooked until fluffy. Then a big bunch of kale is thinly sliced and cooked down in a bit of oil. Like most leafy greens, kale is best seasoned with salt, pepper, and a touch of ground nutmeg (trust me!). Once the kale is tender, the filling comes together in no time flat--just mix in the quinoa along with fresh, sliced basil, chopped pistachios, crumbled feta and the juice of a lime.YUM. 

Feel free to just take a spoon and eat the filling right out of the pan--it is amazing on it's own! But today, we are honoring the farmer's market and mixing this amazing, flavorful quinoa mixture with a tender and delicious patty pan squash! 

Falafel Pita Pockets

I really, truly, deeply wanted to call this post "Totally Amazing Homemade Falafels." I always back off from things like that though because I might be biased. But with this not-so-humble-brag, I guess the cat is out of the bag now.

....Cat.

Ahem. OK. Let us talk about one of my most beloved foods on this earth. That food is FALAFEL. I think I first discovered these vegetarian gems at Pick Pockets in Smithfield, RI while I was at Bryant University. Pick Pockets is a very modest counter within a gas station convenience store that made the most perfect falafel pita pockets. If for whatever random reason you find yourself in Rhode Island, do yourself a favor and go here! I. Was. Obsessed.

And from then on, I was HOOKED on all things falafel. Falafel is quite simply pulsed chickpeas mashed together with amazing flavors and spices and breadcrumbs, formed into balls or patties and fried to golden perfection. You can eat falafel in all sorts of ways--on salads, as an appetizer or snack, or--my personal favorite--wrapped up in a pita with all the fixin's.

These Falafel Pita Pockets are just that. Simple and delicious homemade falafel patties wrapped up in warm pitas with a cucumber yogurt sauce, lettuce, tomato, cucumbers and feta cheese. Feta makes everything betta!

Yes, yes. I know. I am a wizard with words.

For a while I reserved falafel for the professionals. Why I was doing this, I have no idea. Homemade falafels are so easy to pull together and the taste and texture is out of this world. These are a regular in our dinner rotation and will be for a long time.

Vegetable Skillet Lasagna

This idea of one-pan dinners is a life saver. I love you, one-pot meals. You make my heart go pitter patter.

I feel like all I keep saying to you is how hectic my life has been. And I know it's really lame to complain about things like that so let me just say this -- I have been wildly appreciative of quick weeknight meals that result in very few dirty dishes but still taste delicious.

Enter: Skillet Lasagna. There are tons of variations of skillet lasagna out there. Some use lasagna noodles, some use regular pasta, others have ground meat in them, some are loaded with veggies and other good stuff.

This recipe for Skillet Vegetable Lasagna is so simple but the flavors are bold and delicious. Fresh carrots, zucchini, and spinach make for a robust pasta, even without meat. Try this for Meatless Monday--it won't disappoint!

Also, if you don't have an oven-proof skillet, just use a big skillet with a tight-fitting lid. You can melt the cheese over the top by covering the pan on the stove top after assembling all the layers.

Though this is a good time to plug my love for my Cast Iron Skillet. I've used it many times before (like biscuits and steak roll-ups). It is such a great kitchen staple that will last you for years!

French Onion Pasta

 

Why does everything become ten times better when you add bubbly, melted cheese on top?

I'm talking about French Onion Soup. Tender onions in a salty brown broth served in cute, rustic soup bowls with a generous layer of cheese melted on top. Oh boy, I need some now.

While this soup is usually an appetizer, this recipe will take everything we love about French Onion Soup and make it a hearty, comforting meal

This dinner is adapted from a post I saw on Pinterest a while back. I am such a sucker for recipes that take a traditional dish and put a new spin on it. See: Spinach and Artichoke Mac and Cheese.

All the basic principles of French Onion Soup are built up in a delicious, thick sauce then poured over pasta and baked with mozzarella cheese on top. If your knees have gone weak at this point, I can understand.

If the flavor profiles weren't enough, this meal is so easy to put together and you most likely have a bunch of the ingredients laying around the kitchen.

We begin by caramelizing slices of onion in unsalted butter over medium-low heat. I added just a scant teaspoon of salt along with 1/2 teaspoon of honey to get the process going. Don't overdo the salt here because there are other salty elements joining the party.

For the perfect caramelized onion, see my how-to post!

While the onions are caramelizing, a small shallot and a glove of garlic are diced. Once the onions are browned and tender, add the shallots and garlic.

A full-bodied red wine deglazes the pan and helps pick up bits of onion on the bottom. I used a good Pinot Noir, but a Marsala is also an obvious choice.

Once some of the alcohol cooks out, mix in beef broth. Bring to a boil, stir in a packet of onion soup mix (try Lipton) then simmer on low until thickened.

A tablespoon or so of fresh parsley and cracked black pepper brightens up the sauce.

A touch of flour and a couple of tablespoons of milk make this sauce ready for the pasta.

Everything is transferred to a baking dish and gets topped with shredded mozzarella cheese. Then under the broiler it goes until perfectly melted and browned and crispy. YUM!

I am posting this as my first "Meatless Monday"--many thanks to my friend for the suggestion! If you would prefer to not use the beef broth, vegetable stock would also taste great with this dish.

The sweetness of the caramelized onions adds a great compliment to the salty onion soup mix. The wine gives the sauce body and richness, while the parsley adds freshness throughout. Melted mozzarella cheese is simply perfect. This is a real winner!