Posts Tagged ‘vegetables’

Looking for an easy, delicious & unique pizza recipe? Well, I got yo’ back. Introducing…

Roasted Vegetable & Pesto Pizza

Yields 1 pizza (approx. 8 slices)

What You’ll Need:

– 1 pre-made whole wheat pizza crust (or homemade if you prefer)

– Pesto

– Mozzarella cheese

– Veggies of our choice (I used green bell pepper, red bell pepper, yellow onion, mushrooms & broccoli)

What You’ll Do:

1. Chop your veggies, lay them on a baking sheet and drizzle with olive oil. Roast at 350 degrees for approximately 20 minutes or until edges start to brown.

2. In the meantime, spread a generous amount of pesto on your pizza crust. Truth be told, I have an unnatural love for pesto. I really need to learn how to make it. Have a recipe or tutorial? Shoot it my way, please!

3. Sprinkle mozzarella cheese over pesto.

4. Pop the crust into the oven for 5-10 minutes or until cheese is melted.

5. Remove both the crust and the veggies from the oven and top crust with roasted veggies.

6. Top the whole pizza with a sprinkle of feta cheese (I was out last night).


Remember, there’s a surprise coming tomorrow!


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Thankfully, this weekend was spent in the security of our home (or outdoors in the gorgeous weather), as opposed to last weekend where we feared for our lives in a Minnesota monsoon.

Highlights of the weekend include our 1st trip (well, 2nd) to the Sioux Falls farmers market, eating delicious Mexican food and finishing another book. We live on the edge, I know.

Back to the Mexican food. Dillon and I are all about supporting local business and will (almost) always choose a cozy mom & pop over an Applebees filled with screaming children. However, we have not been able to find a local Mexican restaurant that fulfills our margarita, creamy queso and spicy vegetable desires.

So, Saturday night we headed out with some friends to Chevy’s, a Mexican chain restaurant that we were told resembles Carlos O’Kelly’s. I’m almost embarrassed to say this, but this was the best Mexican food we’ve had in town! The chips were warm, the queso was creamy, the margaritas contained tequila. Mmm Mmm. For the record, I had the Farmers Market Quesadilla. Holy Yum!

Anywho, here’s what we made with our loot from the farmers market:

Quinoa + Veggie Stuffed Bell Peppers

Yields 6 peppers

What you’ll need:

– 3 Bell peppers 

1 cup quinoa

– Veggies of your choice (I used approx. 1/2 onion, 1 1/2 C. zucchini, 2 ears of sweet corn & 1/2 jalpeno)

– 1 garlic bulb

– 2 Tbsp. butter (for sauteing)

– Fresh parmesan cheese

What you’ll do:

1. First, you want to prepare the quinoa.

Side note: I’ve heard a lot about quinoa (pronounced keen-wah) and finally decided to give it a go. Quinoa is a grain that can be a substitute for rice, breadcrumbs, etc. But, it is soooo good for you! It is considered a complete protein and contains other nutrients such as amino acids, dietary fiber, phosphorus, magnesium and iron. Plus, it’s gluten free. Basically, quinoa rocks. You can read more about it here.

So, back to preparing the good stuff. Soak 1 cup of quinoa in 1 1/2 cups of cold water for 15 minutes. Once they’ve soaked, turn up the heat! Once your water begins to boil, add a lid to your pot, turn your heat down to a simmer and leave them alone for 20 minutes. After they’ve simmered, remove them from the heat (but don’t take off the lid!) for 5 minutes.

2. In the meantime, chop your veggies.

3. Cut your peppers in half and hallow them out.

4. Saute your veggies in the butta.

5. Fluff your quinoa. Once it’s been off the heat for 5 minutes or so, fluff it with a fork (like you would with rice).

6. Stuff your peppers! To make things easier, I combined my veggies and quinoa into one pot and spooned the mixture into each pepper.

7. Grill ’em! Turn on just 1/2 of the burners and heat the grill to 350 degrees. Place the stuffed peppers over the burners that are not on. Shut the lid and let them sit for 10-15 minutes.

8. Remove from the grill and top them with freshly grated parmesan cheese.

We served them with some grilled red potatoes and a glass of chilled Summerset Vino Rosso. We plan on using the leftovers tonight by chopping them all up and using them in a salad.

Dinner was promptly followed by wedding cake and vanilla ice cream, of course.

And, just because I know you’ve missed her, here’s a shot of our child.

Seriously, how can you resist that face?

Let’s Talk.

1. Live in Sioux Falls? What’s your favorite Mexican restaurant in town?

Don’t live in Sioux Falls? Where should I visit when I’m in your town?

2. Have you used quinoa before? How have you used it?

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