Leftover Italian Sausage With Balsamic Caramelized Onions and Pepper Pizza

13 08 2014

You’ve heard me say this before, and you’ll hear me say it again…and again…and again. Leftovers don’t have to be boring! It takes mere minutes to use up last night’s leftovers, but in a completely different dish. And this is the reason I make meals that serve 3-4 people, when primarily I’m only cooking for me and the hubby…for the leftovers baby!

Italian Sausage With Balsamic Caramelized Onions and Pepper Pizza

The following makes 2 pizzas (compliments of This Girl’s Gotta Eat):

Preheat oven to 400.

Place naan on a pizza stone side by side. Distribute the leftover onions and peppers between the naan, evenly spreading all over. Next, top with the sliced sausage.

Bake for about 10 minutes, or until the sausage and peppers are heated through. Remove from the oven, top evenly with cheese and place back in the oven. Bake for a few more minutes until the cheese melts.

Remove from the oven and top with some red pepper flakes and basil to garnish before serving.

Beef “Kofta” Burger With Minted-Cucumber Yogurt and Slaw

8 07 2014

These burgers are a riff on the popular Middle Eastern skewered meat, Kofta, which you may often see in the form of a kabob. The spiced beef paired with the mint and cucumber yogurt is awesome! Serve with whole wheat naan and a quick slaw for a super healthy dinner! Another creative meal thanks to the wonderful ingredients from our Fresh Fork Market share!

Beef "Kofta" Burger With Minted-Cucumber Yogurt and Slaw

The following serves 2 with leftovers (adapted from eat. live. travel. write):

  • ½ cup fresh cilantro, finely chopped
  • 3 green onions, finely chopped
  • 1 lb organic ground beef
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 egg
  • ½ cup panko breadcrumbs
  • Salt and pepper
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp fresh mint, finely chopped
  • 1 small cucumber, peeled, shredded and liquid squeezed out through a paper towel
  • 1 small carrot, julienned
  • 1 small beet, julienned
  • ½ cup julienned cabbage
  • ½ red onion, julienned
  • 1 Tbsp olive oil
  • Zest and juice of 1 lemon
  • Whole wheat naan, sliced

In a large bowl, combine the cilantro, green onions, beef, ground coriander, cumin, paprika, egg and breadcrumbs. Season with salt and pepper to taste. Mix with your hands until all ingredients are combined, but don’t over mix. Form between 2 and 4 round burger patties (depends how big you want the patties). Using your thumb, press an indent into the center of each patty. Cover with plastic wrap and store in the fridge until ready to grill.

For the slaw, combine half the cucumber, the carrots, beets, cabbage and red onion in a medium bowl. Add the olive oil, lemon zest and juice. Stir to combine and store covered in the fridge. Before serving, season with salt and pepper to taste.

Preheat grill to medium-high. Grill the burgers to your desired temperature. Grill the naan until warmed through and just beginning to char. Remove burgers from the grill and let rest. Remove naan.

Combine the yogurt, mint and the remaining cucumber. Season with salt and pepper to taste. Store covered in the fridge until ready to serve.

Serve burgers on naan topped with some of the yogurt sauce and a side of slaw.

Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

1 07 2014

I love making pizza out of Naan, healthy and still delicious! Last week’s CSA grab bag from Fresh Fork Market brought us beautiful green cauliflower and squash, which I knew would be tasty grilled and on a pizza. I turned half the grilled cauliflower along with beans into the spread to create the “sauce” for this pizza, then put the rest on top. Prep and grill your veggies over the weekend to save time during the week, say, for meatless Monday!

Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

The following makes 2 pizzas (compliments of This Girl’s Gotta Eat, with inspiration from Martha Stewart and Better Homes and Gardens):

  • 2 whole wheat naan
  • 2 small yellow squash, cut in half lengthwise
  • 1 small head green cauliflower (or any color you like), cut in half down the center
  • 1 medium red bell pepper
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed well
  • 2 cloves garlic
  • 1/4 cup reduced-fat, low-sodium chicken broth
  • Zest and juice of half a lemon
  • Fresh mozzarella, sliced
  • Red pepper flakes
  • 1/2 cup balsamic vinegar

Preheat grill to medium. Drizzle squash and cauliflower with a little olive oil and salt to taste. Grill, flipping occasionally, until beginning to char. Remove from the grill and allow to cool.

Meanwhile, grill the red pepper whole until charred well all over. Remove from the grill to a bowl and cover tightly with plastic wrap. This will trap the steam and help to peel the skin. Once cool enough to handle, peel the skin and remove the seeds from the pepper – do not run under water. Slice into bite-size strips.

Place half of the grilled cauliflower in a food processor along with the beans, garlic, chicken broth, lemon zest and juice.  Pulse to combine. Stream in 1 Tbsp of oil or so. Process until smooth. Season with salt and pepper to taste, add additional oil if needed.

Preheat oven to 425.

Place naan on a pizza stone. Spread some the cauliflower-bean dip on the naan, as if it were a sauce. Top with the remaining grilled cauliflower, squash and red pepper (if you have leftover veggies that won’t fit, no worries, enjoy on a salad for lunch the next day!). Top with cheese. Bake for 15-20 minutes until cheese is melted and beginning to brown.

While the pizza bakes, heat balsamic vinegar over low heat in a small saute pan, stirring often, until reduced by half. Remove from heat and allow to cool, it will turn into a syrupy consistency.

Remove pizza from the oven and garnish with red pepper flakes and the balsamic glaze.

Store leftover cauliflower-bean dip in a covered container in the fridge. Enjoy as a snack with veggies, whole grain chips or use as a sandwich spread.

Olive and Artichoke Naan Pizza

24 03 2014

Salty olives and feta pair beautifully with artichokes, crunchy kale and bright lemon zest. This naan pizza is a fabulous, and fast, meatless Monday dinner!

Olive and Artichoke Naan Pizza

Olive and Artichoke Naan Pizza

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 whole-grain naan flatbread
  • Extra-virgin olive oil
  • Kosher salt and pepper
  • 1 box frozen artichokes, thawed
  • Kalamata olives, sliced in half
  • Kale, stemmed and chopped
  • Reduced-fat, crumbled feta
  • Parmesan, grated
  • Lemon zest
  • Crushed red pepper flakes

Preheat oven to 400.

Place naan on a pizza stone, or baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper. Top with artichokes, olives and kale (divide among naan). Next add feta and parmesan. Drizzle with a little more olive oil. As far as the measurements go, add as much or as little of each ingredient as you like.

Bake 15-20 minutes, or until browned and the cheese has melted slightly.

Top with a little lemon zest, crushed red pepper flakes and more parmesan before serving.

Falafel-Crusted Chicken With Hummus Slaw

4 02 2014

This tangy and crunchy, low-cal mediterranean supper is quite tasty and comes together pretty fast…perfect refueling food after a good workout! Also a great use for that little bit of hummus you have waiting to get used up in your fridge. 🙂

Falafel-Crusted Chicken With Hummus Slaw

Falafel-Crusted Chicken With Hummus Slaw

The following serves 2-3 (adapted from Food Network Magazine):

  • Cooking spray
  • 3 skinless, boneless chicken breasts (about 1 and 1/4 lbs), sliced into 1/4-inch-thick strips
  • Extra-virgin olive oil
  • 1 packet/box of falafel mix
  • 6 Tbsp hummus (I use homemade: https://thisgirlsgottaeat.wordpress.com/2011/07/08/aladdins-inspired-hummos/)
  • Zest and juice of 1 lemon
  • 1/2 tsp Sriracha (chile sauce)
  • 12 oz bag shredded broccoli slaw (you could also use coleslaw)
  • 1 cup chopped fresh parsley
  • Kosher salt
  • Whole grain naan, sliced

Preheat oven to 425. Set a cooling rack on a rimmed baking sheet and coat with cooking spray.

Toss the chicken with some olive oil in a large bowl (just enough to coat the chicken), then add the falafel mix and toss to coat (again, just enough mix to coat the chicken well). Arrange chicken on top of the rack and bake until golden and cooked through, about 15-20 minutes. While the chicken is baking, warm the naan slices in the oven for a few minutes as well.

Meanwhile, mix the hummus, lemon zest and juice, chile sauce and 3 Tbsp water in a large bowl. Remove 2 Tbsp of the hummus sauce and reserve. Add the broccoli slaw mix and parsley to the remaining hummus sauce and toss. Season with salt to taste.

Divide the chicken among plates and drizzle with the reserved hummus sauce. Serve along with slaw and warmed naan.

Roasted Veggie Naan Pizza with Lemon-Ricotta Sauce

27 01 2014

Who says pizza isn’t healthy?! This meatless pizza is scrumptious and good for you thanks to the whole grain naan and lots of veggies. To make this super easy on a weeknight, roast your veggies over the weekend so all you have to do is whip up your sauce, build your pizza and bake. See This Girl’s tip below.

Roasted Veggie Naan Pizza with Lemon-Ricotta Sauce

Roasted Veggie Naan Pizza with Lemon-Ricotta Sauce

The following makes 2 individual pizzas (compliments of This Girl’s Gotta Eat):

  • 3/4 cup part-skim Ricotta
  • 1 lemon, zest and juice
  • Olive oil
  • Kosher salt
  • 1 package whole grain Naan (2 flat breads)
  • Roasted veggies, whatever combo you like – I used zucchini, yellow squash, red pepper and red onion
  • 1/2 cup sharp provolone cheese, shredded
  • Baby arugula
  • Fresh parsley

This Girl’s tip: Roast veggies in advance to save yourself time the night you want to make your pizzas. Cut veggies (like zucchini, yellow squash, red pepper and red onion) in 3/4-inch thick slices, toss with olive oil, salt, garlic and a dried herb like rosemary. Roast in a 400 degree oven on a baking sheet, tossing occasionally, for 25-30 minutes until tender. Remove from the oven, cool and store in covered tupperware in the fridge. One extra time-saving thought – I like to roast more veggies than I would use just on the pizza alone, so I have a quick side dish ready to go for another meal during the week.

The night you want to make your pizza, preheat oven to 475.

Stir ricotta, lemon zest, 2 Tbsp olive oil and salt to taste in a bowl.

I like to bake these on a pizza stone, but a baking sheet would work too. Assemble your pizzas on a pizza stone or baking sheet by spreading the ricotta mixture on the flat breads, followed by roasted veggies and cheese (divide ingredients among the two).

Bake until the crust is golden brown; 10 – 15 minutes and cheese is melted and bubbly.

While the pizzas bake, toss some arugula with a little lemon juice, olive oil and salt to taste.

Serve pizza garnished with parsley, alongside the dressed arugula.

Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

7 01 2014

This Mediterranean approach to the burger is packed with herbs and spices. Serve it with Greek yogurt and whole grain pita or Naan for an all-around healthier meal.

Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

The following makes 2-4 servings (adapted from Cuisine at Home):

For the sauce, combine:

  • 1 cup plain Greek yogurt
  • 1 Tbsp each chopped fresh mint and cilantro
  • 1 tsp each grated fresh garlic and ginger
  • Salt and pepper to taste

For the patties, mince:

  • 8 cloves garlic
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh ginger
  • 1 and 1/2 tsp kosher salt
  • 1 tsp each black pepper and ground cardamom
  • 1/2 tsp red pepper flakes
  • 2 Tbsp olive oil


  • 1 lb ground sirloin
  • 1/4 cup each minced fresh mint and cilantro


  • 2-4 whole grain Naan flatbreads, warmed
  • Fresh mint leaves
  • Fresh cilantro leaves

For the sauce, combine yogurt, mint, cilantro, garlic, ginger and season with salt and pepper. Store in the fridge until ready to serve.

For the patties, mince garlic, onion, and ginger in a food processor. Saute the aromatics with 1 and 1/2 tsp salt, 1 tsp pepper, cardamom and pepper flakes in oil in a large saute pan over medium-high heat until onion is softened and dry, about 5 minutes; cool.

Pulse ground sirloin in a food processor until fine, then mix with sautéed garlic-onion mixture, 1/4 cup mint, and 1/4 cup cilantro. Shape meat mixture in 10-12 patties. Sear patties in the same large skillet you used to cook the garlic-onion mixture over medium heat until browned on both sides and cooked to your likeness, about 8-10 minutes.

While the patties cook, warm the Naan in a 350 degree oven for a few minutes.

Serve patties on warmed Naan bread topped with sauce, mint leaves and cilantro sprigs.

Pesto Naan Pizza With Chicken and Red Onion

20 06 2012

This pizza is so good and so simple! It comes together, dare I say it, in a ‘slice’ of time 😉

Pesto Naan Pizza With Chicken and Red Onion

The following serves 2:

  • 2 Naan flatbread (I like tandoori garlic)
  • Cooked chicken, diced
  • Half a small red onion, sliced
  • Basil pesto
  • Ricotta cheese
  • Mozzarella cheese

Preheat oven to 400.

Use whatever chicken you have on hand (breast, thigh, rotisserie, etc). If it’s not already cooked, dice it up, season with salt, pepper and paprika and saute it with a little olive oil over medium heat for a few minutes until the juices run clear.

Spread pesto on each naan pizza, to the edges. Top with a few dollops of ricotta cheese, diced cooked chicken and the sliced red onion. Next add mozzarella cheese. Use as much or little of any of these ingredients as you like.

Bake on a pizza stone for 10-12 minutes, or until the cheese melts and the crust is golden. Let rest for a minute or so before serving.

I like to finish this pizza with some crisp romaine or arugula tossed with olive oil, lemon juice, salt and pepper.