Tag Archives: tomatoes

Beef and Lamb

Picadillo Tacos with Ground Beef and Almonds

Picadillo Tacos just in time for Taco Tuesday!

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

Okay, I’ll admit it, when I saw the initial recipe for these tacos in Food and Wine, I was a bit confused.

Almonds and raisins in tacos? Aren’t tacos supposed to be spicy and savory? But anyone who knows me, knows that I prefer sweet over savory, so I decided to give the recipe a try (putting my own spin on it, of course).

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

Travis and I were both amazed by how well the almonds and raisins worked in this recipe. The almonds add a delicious crunch and the raisins provided a yummy sweet contrast to the heat of the red pepper flakes.

Vegans and vegetarians, you can make these, too! I’ve also made these Picadillo Tacos with Beyond Meat Beefy Crumbles and the recipe turned out really well! Just substitute an equal amount of Beyond Beef plant-based protein for the ground beef and you’re good to go!

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

I’ll leave the toppings up to you, but I served these with sliced avocado, shredded cheese and fresh chopped cilantro. And they were deeeeeelish!

Maybe Taco Tuesdays should become a regular thing in our house.

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

 

Picadillo Tacos
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ⅓ cup sliced almonds
  • 3 Tablespoons canola oil
  • 1 onion, chopped
  • 4 large garlic cloves, minced
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon red pepper flakes
  • 1 lb. ground beef (I used 93/7 sirloin)
  • 2 cups diced tomatoes (or tomato puree)
  • ⅓ cup golden raisins
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh lime juice
  • Corn tortillas (for serving)
  • Shredded cheese (for serving)
  • Sliced avocado (for serving)
  • Shredded lettuce (for serving)
Instructions
  1. Heat a large skillet to medium heat. Add the almonds and toast for 4-5 minutes, until golden brown. You should be able to smell them once they are toasted. Remove almonds from the pan and set aside.
  2. In the large skillet heat 2 Tablespoons of oil over medium-high heat. Add the onion and cook for 4 minutes. Then add the garlic and cook for 30 seconds, until fragrant. Next add the spices (cinnamon through red pepper flakes) and cook for 1 minute.
  3. Add the ground beef to the pan and cook for 4 minutes or until browned, breaking up large pieces with a spatula or spoon. Add the tomatoes and raisins to the pan, and simmer for 7 minutes, until the mixture is thick. Remove from heat and add a squeeze of lime juice, salt and pepper. Stir in the sliced almonds.
  4. Serve on corn tortillas with toppings of your choice (shredded cheese, sliced avocado, beans, lettuce, etc.)
 

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite
Gluten-Free Main Meal Poultry

Chicken Masala with Figs and Golden Raisins

I had a very busy day on Saturday and by the time I got home around 5PM the last thing I wanted to do was cook dinner. Ever have those nights?

I do! More often than I’d like to admit.

But we had a bunch of leftover ingredients in the fridge that I wanted to use up before our upcoming trip, and since I hate to waste food, I used that to motivate myself to get off my lazy butt and cook something. Earlier last week, I bookmarked a Nigella Lawson recipe that looked absolutely delicious, so I decided to recreate her dish using what I had on hand.

Chicken Masala with Figs and Golden Raisins l www.littlechefbigappetite.com

This Chicken Masala with Figs and Golden Raisins is the perfect comfort dish for a cozy night at home. Everything gets cooked in one pan, which makes cleanup soooo much easier.

On a side note, does anyone else get really excited about one-pan dishes!? Meeeeee!

Chicken Masala with Figs and Golden Raisins l www.littlechefbigappetite.com

I highly recommend using chicken thighs for this recipe because they stay very juicy as the masala simmers. But if you prefer chicken breasts (or if that’s what you already have), they’ll do the trick.

Vegetarians and vegans, I am sure this would be great with organic tofu as well. If you try that version, let me know.

Chicken Masala with Figs and Golden Raisins l www.littlechefbigappetite.com

We ate this masala with whole wheat couscous, which was great at soaking up all of the sauce. Yum!

 

Chicken Masala with Figs and Golden Raisins
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ¾ cup dried figs
  • ¼ cup golden raisins
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cloves (or ¼ teaspoon ground)
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground cardamom
  • 1 Tablespoon minced garlic (3-4 large cloves)
  • 1 Tablespoon minced ginger
  • 3 Tablespoons canola oil
  • 1.5 lbs. boneless, skinless chicken thighs, trimmed, cut into 1 inch pieces
  • 1 cinnamon stick
  • 1.5 onions, chopped
  • ¾ teaspoon salt
  • 1 cup unsalted diced tomatoes
  • 1.5 Tablespoons tomato paste, diluted in ½ cup low-sodium chicken stock
  • Fresh cilantro, chopped (for serving)
Instructions
  1. Combine the dried figs and raisins in a medium bowl with 2 cups of hot water. Soak for 2 hours. (Or soak in a bowl of cold water overnight.)
  2. In a small bowl, combine the cumin, coriander, cloves, red pepper flakes, cardamom, garlic and ginger. Add ¼ cup water, and stir to make a paste. Set aside.
  3. Heat a large sauté pan over medium heat. Add 2 Tablespoons of oil. Add half the chicken and brown on all sides for 4-5 minutes. Do not cook completely. Remove from pan and onto a plate or bowl, set aside. Add the remaining chicken and repeat, adding to the bowl once browned.
  4. Add the remaining Tablespoon of oil to the pan and add the cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 3 minutes. Add the spice mixture and stir. Add the chicken back to the pan, then add the figs, raisins and their soaking liquid. Stir. Next, add the diced tomatoes and diluted tomato paste.
  5. Cover and simmer until chicken is cooked through, about 20 minutes. At the 10 minute mark, remove the cover from the pan and allow the liquid to reduce for the remainder of the cooking time. Serve hot with couscous and sprinkle each dish with fresh cilantro.
Notes
Recipe adapted from Nigella Lawson.
Chicken Masala with Figs and Golden Raisins l www.littlechefbigappetite.com
Gluten-Free Main Meal Seafood

Barramundi with Balsamic Cherry Tomatoes

We just got back from a weekend trip to Chicago to visit family and friends. Unfortunately, the weather gods hated us, and it rained every day of our trip…and because we were stuck inside all day, our weekend turned into an eating extravaganza.

Now, as a food-lover, I really shouldn’t complain because everything we ate was delicious…but let’s just say I am ready for a detox. There is only so much deep-dish pizza, burgers, and pasta my tummy can handle.

Barramundi with Balsamic Cherry Tomatoes Recipe

I am excited to get back into my healthy groove this week. On the menu: lots of lean proteins and vegetables. This Barramundi with Balsamic Cherry Tomatoes hits all the marks: protein-packed, flavorful, healthy, and weeknight fast!

Barramundi with Balsamic Cherry Tomatoes Recipe

We love this dish so much, we made it twice in one week. I find my barramundi filets in the frozen section at Whole Foods. If you can’t find them, halibut or another mild white fish would work just as well for this recipe.

Barramundi with Balsamic Cherry Tomatoes Recipe

One important word of advice: DON’T skimp on the basil at the end. It makes every bite delectable and this dish couldn’t be the same without it.

Enjoy!

 

Barramundi with Balsamic Cherry Tomatoes Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 Tablespoons olive oil, divided
  • 2 (6-ounce) barramundi fillets
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes
  • 3-4 garlic cloves, minced
  • 2 Tablespoons balsamic vinegar
  • ⅛ cup chopped fresh basil
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of the olive oil to the pan. Sprinkle fish with a pinch each of the salt and pepper.
  2. Add fish to pan and cook about 4 minutes on each side, until fish flakes easily with a fork. Remove fish from pan and keep warm.
  3. Add remaining Tablespoon of oil to pan. Add cherry tomatoes and sauté for 3 minutes. Add the garlic and saute for an additional minute. Next, add the balsamic vinegar and cook for 1 more minute or until tomatoes begin to burst. Stir in half of the basil. Season with salt and pepper.
  4. Serve tomato mixture with fish. Garnish with additional basil.
Notes
Recipe adapted from Cooking Light
 

Poultry Soup

Chickpea and Chicken Sausage Minestrone Soup

It’s getting to be that time of the year where all you want to do after work is cozy up with something warm. Even though the nighttime weather is only hitting the low 60’s in LA recently, I still find myself craving warmer meals.

Chicken and Chickpea Sausage Minestrone Soup Recipe

This Chickpea and Chicken Sausage Minestrone Soup came out of a desire to make a hearty soup, but pack it with a protein, so that it would be filling enough as a main meal.

Chicken and Chickpea Sausage Minestrone Soup Recipe

Before cooking the vegetables, I added chicken sausage to the pan, using a spatula to crumble it up into tasty bite-size pieces. From the smell of the sausage browning alone, I knew this soup was going to be great! I added a whole chili to the soup, which was perfect for me, but Travis still wished it was spicier. Only add more chili if you dare!

Chicken and Chickpea Sausage Minestrone Soup Recipe

This beautiful soup comes together in just 30 minutes, making it the ideal meal for weeknights. I also love anything you can make in one pan or pot.

Both Travis and I went back for seconds and the leftovers tasted great for lunch the next day. Feel free to leave out the sausage for a vegetarian option, as well!

 

Chickpea and Chicken Sausage Minestrone Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ¾ cup uncooked whole wheat shell pasta
  • 1 Tablespoon olive oil
  • 2 Italian or Andouille-style chicken sausages, without casings (I like Applegate Sausages)
  • 1 cup carrots, diced on a bias
  • 1 cup yellow onion, chopped
  • 1 fresno chili, seeds removed, minced
  • ½ cup celery, diced on a bias
  • 6 cloves garlic, minced
  • ⅛ cup fresh parsley, chopped, divided
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • ½ teaspoon red pepper flakes
  • 1 15 oz. can fire-roasted tomatoes
  • 1 15 oz can chickpeas, rinsed and drained
  • 4 cups reduced-sodium chicken broth
  • Salt and Pepper
Instructions
  1. Cook pasta according to package directions, omitting salt. Drain and set aside.
  2. Heat a large saucepan over medium-high heat. Add the oil to the pan. Add the chicken sausage, using a spatula to crumble as it browns. Cook for 3-4 minutes, until lightly browned. Add the carrots, onion, chili and celery. Cook for 5 minutes, stirring regularly. Add the garlic, 2 Tablespoons of the parsley, thyme and red pepper flakes. Cook for an additional 5 minutes.
  3. Add the tomatoes, chickpeas and broth. Bring to a boil and then reduce heat to a simmer for 5-7 minutes. Add the pasta and season the soup with salt and pepper to taste. Serve with the remaining parsley and additional red pepper flakes to taste.
 

Beef and Lamb Gluten-Free Grilling Main Meal Salad

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans

When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite steak salad. I was so excited because we had not had it in months.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

We started making this steak salad a little over a year ago after trying something similar at one of our favorite restaurants in Santa Monica, The Library Ale House. As I am sure you could have guessed from the name, we love the Ale House for their great selection of beer and wine. They also make a mean burger, but we usually opt for their steak salad instead. It has everything you could want in a salad – bold flavors, fresh ingredients, contrasting textures, and a serious dose of protein.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

When I set out to recreate this at home, I made some changes to better suit my taste buds. I subbed green beans for asparagus, used sweet potatoes instead of yukon gold potatoes, and seasoned the steak with my favorite spice rub from Serious Eats. The result? Absolutely AMAZING.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

Don’t be turned off by the number of ingredients below. If you’re a steak-lover, then I guarantee it is all worth it! This recipe serves 4, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

 

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Steak
For the Salad
  • 1lb sweet potatoes, cut into ½ inch cubes
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup green beans, ends trimmed and steamed
  • ¼ cup shaved parmesan
For the Mustard Dressing
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon
  • 1 teaspoon honey
  • ¾ teaspoon Worcestershire sauce
  • Salt and Pepper
Instructions
  1. Preheat the oven to 450 degrees F. Combine the sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Roast in the oven for 40 minutes, flipping half way through. Remove from the oven and allow to set aside.
  2. Season the steak with a seasoning of choice. Heat a grill or grill pan over medium high heat. Grill the steak for 3-4 minutes on each side, until medium. Remove the steak from the grill and allow it to rest for 5 minutes. After it has rested, slice the steak into 1 inch think slices against the grain.
  3. Prepare the dressing by whisking together all dressing ingredients in a small bowl.
  4. Prepare the salad. Divide the mixed greens among four salad bowls. Top each with the cherry tomatoes, green beans, roasted sweet potatoes, and shaved parmesan. Then add 3-4 slices of the steak and drizzle with dressing.
 

 

 

Appetizer Gluten-Free Snack

Charred Corn and Heirloom Tomato Salsa

This Charred Corn and Heirloom Tomato Salsa packs so much summer flavor into just one bite. By broiling the vegetables, you end up with a delicious charred texture that really brings out the flavor of each ingredient.

Charred Corn and Heirloom Tomato Salsa Recipe

It is the perfect dip to chow down on while you are firing up the grill this summer. We ate this with multi-grain tortilla chips, but any chip would compliment this well!

The jalapeno makes this salsa quite spicy, so if you prefer a more milder taste, I recommend adding only a small amount of the minced pepper.

Charred Corn and Heirloom Tomato Salsa Recipe

Serve this salsa at your next summer BBQ, and you’ll have your guests begging for the recipe!

Charred Corn and Heirloom Tomato Salsa Recipe

 

Charred Corn and Heirloom Tomato Salsa
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 ear corn, shucked
  • 2 medium heirloom tomatoes (or 2 cups mini heirloom tomatoes)*
  • 1 small Jalapeno or Anaheim pepper
  • ½ white onion, chopped into 4 wedges
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons chopped fresh cilantro
  • Salt and Pepper
  • Cooking Spray
Instructions
  1. Set the oven to broil. Line a baking sheet with aluminum foil. Place the corn, tomatoes, pepper and onion on the baking sheet and spray lightly with canola oil cooking spray. Place the baking sheet on the top rack of the oven and broil for 10-12 minutes, turning every few minutes, until lightly charred.
  2. Remove the baking sheet from the oven and allow the vegetables to cool for 5 minutes. Using a sharp knife, chop the tomatoes and onion and place in a large bowl. Then cut the kernels off the corn and add to the bowl. Slice the pepper in half. Remove and discard the seeds. Mince the pepper and place the desired amount in the bowl with the other vegetables (I used about 2 teaspoons of the minced Jalapeno). Add the lime juice, cilantro, and salt and pepper to taste. Serve with tortilla chips. Salsa will last in the fridge for one week.
Notes
*Can substitute for cherry tomatoes
 

Appetizer Main Meal Salad Side Dish Vegetarian Meals

Summer Farro Salad with Cherry Tomatoes and Mozzarella

When summertime hits, I hate using my oven. It is already too dang hot, so why suffer more by adding another few degrees to my kitchen?

That is why I LOVE making salads during the summer. You may remember how much I love farro – I’ve posted two yummy farro salads already here and here. This one is my current addiction.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

The thing I love most about grain salads is that you can make a large batch and eat it throughout the week. Unlike lettuce salads, they do not get soggy – in fact I think the flavor gets better after sitting for a couple hours.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

This salad is packed with summer flavors like juicy cherry tomatoes and fresh basil.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

I’ve doubled the recipe for a large potluck at work and it was a big hit! This farro salad is great for potlucks because it is easily transportable and can be served either cold or at room temperature – no heating required.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

If you do not have farro on hand, I think this would be delicious with wheatberries or barley. If you try a different grain, let me know how it turns out!

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

 

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Salad
  • 1 cup dried farro
  • 1 pint cherry tomatoes, sliced in half
  • ⅛ cup red onion, minced
  • ⅛ cup kalamata olives, minced
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh basil, sliced into thin strips
  • ½ cup fresh mozzarella, cut into ½ inch cubes
Dressing
  • ¼ cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and Pepper, to taste
Instructions
  1. Bring a medium sized pot of water to a boil. Add the farro and a pinch of salt. Cook for 13 minutes. Drain. Spread the farro on a large plate and allow to cool.
  2. Once the farro has cooled completely, combine all of the salad ingredients in a large bowl. In a separate small bowl, combine the dressing ingredients. Toss half of the dressing with the salad. Add salt and pepper to taste. Add additional dressing as desired. You can serve the salad right away or refrigerate and serve the next day.
 

Appetizer Main Meal Soup Vegetarian Meals

Homemade Roasted Tomato Soup

There are certain tastes and smell we associate with fall.

Comfort foods come to mind. Pies, stews, chili, soup. Warm things.

Like tomato soup with a hot melted grilled cheese sandwich dunked in, am I right?

Homemade Roasted Tomato Soup Recipe

Oh, now we’re talking!

But, tomatoes certainly aren’t on their A-game during the winter. And is it me or do supermarket tomatoes just not cut in anymore? Ever since I started buying my tomatoes at farmers markets, I just can’t go back. There is something about biting into a standard supermarket tomato that just tastes so….fake and flavorless.

The ones I get from the farmers market are just so PERFECT. I eat those multi-colored cherry tomatoes like they’re Starbursts or M&Ms – one right after the next. Can’t stop won’t stop!

Santa Monica Farmer's Market

But, I will be totally real with you. These tomatoes you see below are the ones I used to make this soup and they are just your average supermarket tomatoes.

Homemade Roasted Tomato Soup Recipe

Since you need 3 pounds of tomatoes for this recipe, this was a much less expensive option.  Also, when it comes to this soup, it doesn’t really matter. Why?

Because I roasted them in the oven for a solid hour first to bring out all of their yummy flavor and juices.

Homemade Roasted Tomato Soup Recipe

This gave the soup such a great richness.

Oh, and an added bonus? This soup is completely dairy free. No heavy cream here, people!

Homemade Roasted Tomato Soup Recipe

Now for the grilled cheese: get creative. I made mine with fresh Pumpernickel bread and thick slices of creamy English Cheddar. I think a multi-cheese combo would have taken this to the next level…especially if some caramelized onions were involved. Boy, oh boy!

As a matter of fact, now I think I know what I am having for dinner tonight…

Grilled Cheese

 

Homemade Roasted Tomato Soup
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 3lbs. tomatoes (most kinds will do, but not cherry or grape tomatoes), cut in half
  • 1-2 Tablespoons Extra-Virgin Olive Oil
  • 6 medium garlic cloves, wrapped together in foil
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • ½ teaspoon red pepper flakes
  • 3.5 cups low-sodium chicken broth
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Spread the tomatoes on the baking sheet, cut side up. Sprinkle with the olive oil and season generously with salt and pepper (I used about ½ teaspoon of salt and ¼ teaspoon of black pepper). Place the garlic (wrapped in foil) on the baking sheet as well. Roast in the oven for about an hour (my tomatoes were big so I left them in there for about 1 hour 15 minutes).
  2. Remove the baking sheet from the oven. Allow the tomatoes and garlic to cool for about 10 minutes. Remove the garlic from the foil and peel the cloves. Place the tomato halves and the garlic in a food processor or blender and pulse for about 15-20 seconds, so the tomato stays chunky.
  3. Pour all ingredients into a medium pot or dutch oven. Add the thyme and red pepper. Then add the chicken broth. Bring to a boil and then allow to simmer, uncovered, for 30 minutes. The soup should reduce and thicken. Remove from heat and season to taste.

Side Dish

Simple Things: Baked Tomatoes with Parmesan

Recently, I have received a lot of requests for simple and healthy recipes. Many of my friends are in the same position as me: recently graduated from college, working full-time, and have very little time to cook in the evenings.

Whereas I get home from work and actually enjoy trying new (and sometimes complex) recipes, I know that feeling is not common among the majority of my friends.

Baked Tomatoes with Parmesan Recipe

So this dish is for you:

– Friend who claims they don’t have enough time

– Friend who has burned everything they have ever put in the oven

– And even you, friend who has never even turned on the oven in their new apartment…

These tomatoes are super easy, use only 3 ingredients, and are a perfect addition to almost any main dish.  Pasta, chicken, steak, you name it.

Baked Tomatoes with Parmesan Recipe

Don’t these look yummy? You can even make a bunch and reheat them the next day — they’ll still taste great.

Baked Tomatoes with Parmesan Recipe

So for those of you who read, but haven’t tried a Little Chef recipe yet — please go try these. They’re nearly impossible to mess up, really tasty, and good for you, too.

 

Simple Things: Baked Tomatoes with Parmesan
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 medium tomatoes (heirloom, roma, etc), halved horizontally
  • ¼ cup freshly grated parmesan (a good quality parmesan will make a BIG difference in this recipe)
  • 1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
  • Salt and Pepper
  • Extra-Virgin Olive Oil
Instructions
  1. Preheat oven to 450 degrees.
  2. On a baking sheet place the tomatoes, cut side up. Sprinkle each half with oregano and salt and pepper to taste. Then sprinkle with parmesan.
  3. Drizzle olive oil on the tops of each tomato and bake until roasted, about 15-20 minutes. Let cool for 3 minutes and enjoy.
 

 

Grilling Main Meal

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts

Sometimes there is nothing better than a slice of pizza.  Even when you have it 3+ times a week…which is what I have been doing the past few weeks.

Too much? Nahh, I haven’t grown sick of yet because it has all been homemade and I’ve tried so many different dough recipes and topping combos.

During the summer vegetables are so fresh and taste delicious raw. For this pizza I used fresh tomatoes from my neighbor’s garden.  They were so sweet and tasted perfect without any salt or pepper.  If you don’t have great tomatoes where you are , or if you are making this during an off-season I recommend roasting the tomatoes in the oven first to maximize their flavor.

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

This is so easy and requires very few ingredients. This time, I bought pre made whole wheat pizza dough, because I was in a hurry, but usually I like to make my own and I will be posting my recipe soon!

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

In the summer I avoid turning on the oven so, I decided to put this pizza on the grill. However, if you choose to use the oven, the pizza will be just as great. Just make sure to use a pizza stone or cast-iron pan.

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

The end result tastes so fresh and the combo of parmesan and mozzarella makes this extra yummy!

 

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 package or recipe whole wheat pizza dough
  • Olive oil
  • 3 garlic cloves, minced
  • 1 package (8-10 oz) baby spinach
  • 3 Tomatoes, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan cheese
  • ½ cup Mozzarella cheese, cut into slices
  • ⅛ cup pine nuts, toasted
  • Leaves of fresh Basil (for serving)
Instructions
  1. In a pan, heat a small amount of olive oil and saute the baby spinach with the minced garlic. When completely cooked, take the pan off the heat and allow the spinach to cool. When cool, squeeze the spinach dry of any excess liquid.  Then, move the spinach to a cutting board and chop.
  2. Roll the pizza dough into your desired thickness, using a rolling pin or an empty wine bottle. Placing extra flour on your surface and on the rolling pin will prevent the dough from sticking. Move the dough onto a lightly floured baking sheet (that will fit on top of the grill). If using a pizza stone, put the dough on the stone and heat the oven to 500 degrees.
  3. Sprinkle the dough with a small amount of olive oil. Place the chopped spinach on the dough, then the tomatoes, then the parmesan, mozzarella, and pine nuts.  Season with salt and pepper.
  4. Place the baking sheet with the pizza on the grill and bake for 8-10 minutes, until brown, crisp, and bubbling. Remove the pizza from the grill / oven, and place a few leaves of fresh basil on top. Cut into slices and serve warm.