Roasted Vegetable Pizza

pizza

 

A guest post from Christine Fontanin:

 

We love to make homemade pizza. One of our favorite versions is a roasted veggie pizza!  You can vary it using any items from your Brewers Organics produce box!  We cook the pizza on our BBQ grill.  It is the closest thing to brick oven pizza (without a brick oven)…..  It is delicious and super easy to make at home!

 

(1) Make your favorite pizza dough.  The dough should be close to room temperature so it rolls out easily.

 

(2) Roll out the dough into oblong pizza shapes, approximately 12 inches or smaller for personal sized pizza.  It should be 3/8 to 1/2 inch thick.  This is artisan type pizza so it doesn’t have to be perfectly round.

 

(3) Brush both sides of your dough round with olive oil. Carefully place the plain oiled dough on a hot BBQ grill (medium heat). Don’t worry!  It won’t stick.  The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over to cook the other side just slightly.

 

(4) Remove the dough round and top it with your favorite roasted veggies and cheese.  The pizza pictured above has arugula, roasted red and golden beets and goat cheese.

 

(5) Return the pizza to the grill (approx. medium low heat) just long enough to warm the toppings and melt the cheese.  Close the grill lid while doing this. Remove, slice and enjoy!

 

Tips:

*If your short on time, you can use good quality pita bread on the grill, instead of raw pizza dough for your pizza.

Vegetable Fried Rice

 

 

A guest post from Ashley:

It’s about that time again for another easy recipe that tastes great, doesn’t take a lot of time and incorporates a lot of fresh veggies from Brewers Organics. 

For breakfast, I typically have eggs with different vegetables depending on what I get in my delivery from Brewers Organics that week.  My favorites are mushrooms, zucchini and for some extra protein, I like to add some edamame to the mix and sometimes I’ll throw in some spinach.  I wanted to make something similar that I could enjoy at lunch that would incorporate some good carbs and fill me up. So I decided to make a healthy version of fried rice with veggies.

 

Vegetable Fried Rice

 

1 c. dry brown rice – I typically use the minute rice or something quick that can cook while I am preparing the veggies.

1/2 c. onions, diced

Coconut Oil – You need just enough for sautéing the veggies.  Coconut oil is my favorite because I think it adds some good flavor to the mix.

3-4 c. veggies of your choice – zucchini, mushroom, peppers, edamame, spinach and  broccoli are just some ideas but you can add whatever you’d like.

2 eggs – If you don’t want to the egg yolks, you can always use three egg whites.

Spices – salt, pepper, garlic or onion powder to taste.

1/4 c. soy sauce OR salsa – I’ve actually used salsa the last couple of times I’ve made this and it tastes really good without the salty taste of soy sauce.  Either will work just fine depending on your preference.

 

1. Cook the rice according to the box and let stand until it needs to be added to the recipe.

2. Heat the coconut oil over medium heat. Cook onions for a couple minutes until they become transparent and then stir in the veggies and cook until soft.

3. Push the cooked vegetables to the side of the pan and crack the eggs into the pan.  Let cook for a few minutes before mixing everything together.  Stir in soy sauce or salsa.

4.  Once most of the liquid from the soy sauce or salsa have mixed in, add the rice and stir until warm.  Voila!

5. Enjoy!

 

I hope this will add some variety to your menu this week.  Since I’m only cooking for one, sometimes I will cut the recipe in half so I don’t end up wasting the leftovers I wasn’t able to get to.  I hope you have a wonderful week and make sure you’re drinking lots of water and eat lots of  fruits and veggies of course.

Vegetable Pesto Lasagna Recipe

 

A guest post from Holly:

 

Lasagna is a dish that can take some time to prepare, but it is a fulfilling meal that is always appreciated.   It also stores extremely well in the refrigerator or the freezer, reheats well, and is inexpensive.  Something I have discovered is that lasagna also offers some opportunities to think creatively and add some complexity, particularly with the sauce and with the addition of vegetables.  We used homemade canned tomato sauce and homemade pesto sauce. My kids love this meal. You can easily modify this recipe by adding in veggies from your Brewers Organics produce box.

lasagne

Ingredients:

Lasagna noodles – 12 oz. package (at least 12 noodles)

2 cups ricotta cheese – part-skim

2 cups shredded mozzarella cheese – low moisture part-skim

4 cups tomato sauce

4 tbsp. pesto sauce

1 tsp. salt

1 tsp.  sugar

2 tbsp. olive oil

I large bunch of fresh spinach – chopped

1 ½ cups carrots – shredded or chopped medium-fine

1 ½ cups broccoli florets – chopped medium-fine

1 large tomato – halved and sliced

 

tomato and pesto (1)

Cook the pasta noodles to the point they are cooked, but they remain firm (al dente).  Drain the pasta and lightly coat the noodles with 1 tbsp. olive oil before lining them up on a platter to allow them to cool slightly.  Heat 1 tbsp. olive oil in a pan over medium heat.  Reduce the heat to low-medium and place the shredded carrots, chopped spinach, and chopped broccoli in the pan.  Cook for 3-4 minutes.  Set aside vegetable mixture and allow it to cool slightly.  Heat the tomato sauce (we prefer to use canned tomatoes or peeled fresh tomatoes that have been cooked down) to a simmer, adding pesto sauce, sugar, and salt and simmering for another 5 minutes.  Pour the sauce over the vegetable mixture, stir until evenly distributed and allow it to cool.

Put 1 cup of sauce/vegetables in the bottom of a lasagna pan (we use a 14” ceramic stoneware pan).  Set aside 2 cups of sauce/vegetables and ½ cup of shredded mozzarella cheese.  Assemble the ingredients in the lasagna pan in the following order in equal amounts per layer:  noodles, ricotta (spread thinly across the noodles – I usually use the back of a spoon), sauce/vegetables, mozzarella, noodles, ricotta, sauce/vegetables, mozzarella, noodles, ricotta, sauce/vegetables, mozzarella, noodles.

On top of the final layer of noodles spread the sauce/vegetables and mozzarella cheese that were set aside and top with sliced tomatoes.

Bake for 25-30 minutes at 325 degrees.

I prefer lasagna that has three layers of noodles four-across, but four-layer lasagna is possible with this recipe.  You just need to allocate the ingredients evenly throughout the layers.  It cooks in the same fashion.  The only difference in the final product is the presence of more pasta.   The only other thing to note is that there is a ton of flexibility with the vegetables you can use in this recipe.  This is also so much fun to involve children in the process of choosing ingredients and assembling the dish itself.

Easy Vegetable Soup Recipe

soup

 

Basic Vegetable Soup Recipe

You can make wonderful vegetable soup from any vegetables using this method.  You can modify this recipe based on what you have on hand from your produce box!

Ingredients:

(1) Olive oil (or any other oil or fat)

(2) Aromatics (such as onion, garlic, celery, carrot)

(3) Diced mixed veggies (you can also add rice or small pasta towards the middle of cooking the soup)

(4) Broth

Leftover cooked meat from last nights dinner?  You can dice that and add it in also towards the end of cooking (optional)

Directions:

(1) Saute your onion and/or garlic in the heated oil until soft (do not brown).

(2) Add any other aromatics and saute several minutes.  Add any additional diced veggies and saute another few minutes.  I usually add a bit of salt in with the diced veggies to help them cook and release their natural juices.

(3) Add enough broth to cover the vegetables (I prefer making broth with organic Better Than Bouillon beef base and water).  Add in any herbs you desire such as rosemary and thyme.

(4) Cook over a low boil until the vegetables are tender.  If desired, you can cook rice or pasta for the soup separately or add it in towards the middle of cooking the soup.  Season with salt and pepper to taste.

To create some different textures and flavor, I like to mash some of the cooked veggies in the soup with a potato masher and finish the soup by stirring in some parmesan cheese. Any leftovers can be frozen.

Originally posted on christineiscooking.com

Mahi-Mahi and Veggies

Since the temperature has been getting nicer, I’ve been trying to use the grill more and spend time outside.  I had a craving for fish so I got some nice Mahi-Mahi fillets.  Everything else, except the rice, came from my Brewers Organics produce box.

I wrapped the fish in foil, lightly seasoned with salt, pepper, garlic, cilantro and olive oil and threw it on the grill for about 8-10 minutes.  While that was cooking, I steamed the broccoli and carrots from my Brewers Organics produce box.  I had a taste for something sweet to add to my plate and had recently heard of grilling fruit.  So I cut up some plums and just threw them straight on the grill too.  I sprinkled it with sugar and it was a very nice addition to our dinner!  It was a different way to try something new and we enjoyed savoring the sweetness of the plum.  Here’s how I put our meal together:

Mahi-Mahi:  seasoned and grilled for about 8-10 minutes (or until cooked through)

Broccoli & Carrots:  steamed, lightly seasoned with salt

Plums:  cut and grilled (face up) for a few minutes until soft

Rice and fresh tomato

It made for a very colorful and flavorful plate!  And I’m happy to say that my toddler loved it as well.

fish

Curry Rice & Steamed Veggies

curry-rice-carrots-
Katie shares a recipe for Curry Rice & Steamed Veggies

 

1 cup of white rice

Curry Powder

cilantro

broccoli

cabbage

carrots

green beans

yellow squash

This veggie dish is colorful and delicious! Make the rice according to package. Usually 2 cups of water to 1 cup of rice, heat to boil-then simmer til cooked. Once cooked, add your curry spice! It doesn’t take much, but do it at increasing increments to your taste. Add cut Cilantro.

Cut and prepare your veggies to be steamed. I cut the carrots thinly, julienne style, and the yellow squash in rounds. You can really add or subtract your favorite veggies to this dish! The cabbage added great color and a different texture alongside the carrots and broccoli. Boil water and steam veggies for about 10 minutes.

curry-rice-carrots-2947

Super easy to make and very healthy! If curry isn’t your thing, just eat with white or brown rice, or even quinoa!

Tis’ The Grilling Season (grilled veggies)

 

The smell of barbecue has been filling the air on and off for a couple of weeks now.  I love tailgating and cookouts and parties where I can sit outside with my family and friends and just enjoy the day.  One of my favorite easy grilling recipe incorporates a bunch of the veggies I got in my Brewers Organics deliveries the past couple of weeks. 

 

 

Here are the ingredients I used but you can really add any veggies you’d like. 

*Potatoes

*Bell Pepper

*Onion

*Carrots

*Zucchini

*Jalapeño for a good little kick

*Salt & Pepper

*Grapeseed Oil or even Coconut Oil if you want to add a little flavor to the veggies.  Both of these oils can be cooked at a high heat which is why I suggested them.

*Rosemary & Thyme are the spices I used but you can really use whatever you want depending on what kind of inspired dish you are trying to make.

1. Wash and cut up all the veggies.  Wash and peel the potatoes and cut them into small chunks.

2. Boil the potatoes in a small pot of water until partially cooked. 

3. Using a mixing bowl, put all of the veggies, including the semi cooked potatoes, into the bowl.  Add the oil of your choice along with all the spices you enjoy and mix them all up so everything gets covered.

4. Using a good sized piece of foil, put all the ingredients on the foil and fold them up.

5. Place on the grill for 15-20 minutes checking occasionally.  Once all the veggies are soft, take it off the grill and enjoy with your favorite protein and green salad or fruit salad.  Hopefully we get a good grill-out day soon so you can try this.

Another recipe I like to add into my hot days or just eat for dessert some nights when I want something sweet is made with the juicer.  I haven’t talked about my juicer in a few entries and I don’t want it to feel abandoned. All you really need are your favorite fruits.  Throw them in the juicer, put the juice into good portion sized containers, stick them in the freezer and you have a great cold healthy treat.  When I was younger we used to use ice trays as containers to freeze juice or a larger container with a plastic stick to make it more like a popsicle.  My favorite recipe uses mostly berries so it’s a pretty color and tastes delicious.  I used strawberries, blackberries, blueberries and grapes to curb my sweet tooth.  It’s like a whole fruit popsicle but better…and made exactly the way you like it.  The only thing really missing is the joke on the stick. 

Okay everyone, go outside, enjoy the weather and try both of these recipes…you won’t be disappointed with the taste or the time it takes to prepare them.  Next up: My favorite core exercises.