Tag Archives: Parmesan Cheese

Artichoke Romaine Salad

Artichoke Romaine Salad (1)I love store bought drinks that come in glass bottles. Coffees, teas, juices, their bottles all get reused at my house, usually for dressing, smoothies, or water. Since they’re glass they’re dishwasher safe (always a must for me). I like em because if something happens to them I get to splurge by picking up another full one. If they get to used looking, I just recycle them. Continue reading →

Spinach Tortellini Salad

Spinach Tortellini SaladMost of the time I have no idea why pasta salads are called salads. Really they should just be called cold pasta. I say this because most pasta salads are devoid of what I usually associate salads with, vegetables or even fruit. There’s no reason for this, just pack more veggies in! So that’s what I did.

You could substitute other veggies for the spinach, I’ve made this recipe with broccoli  or even mixed frozen veggies. But spinach is what I had that needed to be used up so spinach it was! If you substitute, make sure you cook the veg at least a little. With broccoli I just throw it in with the tortellini, frozen veg you just need to defrost. I used a bowl with a lid with the spinach so that when I threw in the tortellini I could close it up and steam the spinach a bit. Continue reading →

Summer Frittata

Frittatas are a great way to use up ingredients, eggs or vegetables. This time of year those of you with chickens are looking for a way to use up eggs, it’s the season of plenty. I discovered frittatas many years ago, but quickly lost my taste for them.  I had found five dozen eggs on sale and bought some, about a week later I found them on sale again and bought some more. Ten dozen eggs for two people, not my greatest moment. The menu was frittata heavy for several weeks and I quickly lost my taste for egg heavy dishes. BTW, did you know you can freeze eggs? Beat an egg, pour it into a lightly greased small container (you can use a ramekin for one egg or a muffin pan for multiples) and pop it into the freezer until hard. Remove the egg from the dish and store in the freezer in a bag or container. When your chickens aren’t laying in December you can use the eggs from the freezer. Sure wish I had known that when I had 10 dozen eggs I was trying to use up.

Firing up the oven is not exactlythe first thing that crosses my mind this time of year, but you can work around the heat. In my case I was up early canning anyway. The kitchen was already hot, so I might as well use the oven. Frittatas reheat so well that it’s easy to make them in advance and then just reheat in the microwave. You miss the pretty pan presentation, and this recipe is very pretty in the pan, but that’s okay with me if I get to avoid heat stroke in the kitchen. They also freeze very nicely. You can have home-made, frozen lunches or dinners that were fast and easy to make. Continue reading →

Uptown BLT Mini Pizza

Mini pizzas, they conjure up after school snacks and boxes from the frozen foods section. I’d been pondering how to combine bacon and pita bread to make pizza when I found Sundried Tomato Pesto. Why uptown? Sounds uptown to me, pretty much anytime you add pesto, especially anything that isn’t really pesto, it sounds uptown. Plus, it has pita bread.

Pita bread makes an excellent pizza vehicle. It doesn’t really soak up the liquids, just enough to help everything stick, so it remains firm and chewy. The pita actually starts to crisp up around the edge, which is totally a bonus for me. This is not crispy though; however, I suppose if you left it in the oven  long enough it might get that way.

How to get the L of BLT on the pizza tripped me up for a while until I decided I didn’t need to be literal. My people tend to call anything fresh, green, and leafy on your plate lettuce. And if it’s not iceberg, it’s usually referred to as Diana’s weeds. Even exotic things like romaine. So I decided to go one step further and actually use weeds. You’ll be seeing more on dandelions in the future around here but if you don’t want to use them you can substitute any leafy green from kale to spinach.

The oven temperature is a guess. I’m lucky enough to have a toaster over at home and at work so I haven’t made this in the oven yet. If you have a toaster oven at work, these make a great lunch item. Put the whole thing together up to the cooking point and then wrap it in foil to transport. Then proceed to make coworkers jealous while you blissfully munch out.

Uptown BLT Mini Pizza

1 whole wheat pita
Olive oil
2 Tbsp. Sundried Tomato Pesto
2-3 slices bacon, cooked and cut into bite size pieces
2 Tbsp. red onion, diced
1 cup dandelion greens torn into bite size pieces
fresh oregano, thyme, sage, & rosemary
1/3 cup or more fresh Parmesan cheese, shredded

Brush the pita with olive oil. Spread the pesto over the pita and top with remaining ingredients in the above order.

Cook in the toaster over or a 400° until cheese is melted and beginning to turn brown.

Have questions, comments, or suggestions? Leave it below or you can reach me at willamettefoodadventures@live.com. I’d love to hear from you!

Sun Dried Tomato Pesto

Mini pizza’s made with pita rounds had been on my mind for a while. I’d been pondering sauces and wondering what I could fix up that would be different than just plain old tomato sauce when I found Sundried Tomato Pesto in the cold case of First Alt Food Co-op (I love this place, if you’re in Corvallis you should stop by there). I had to try it and I knew I had to make my own. Continue reading →

Zucchini Pancakes

About this time of year, gardeners everywhere are desperatly searching for different ways to dispose of the amassed quantities of zucchini that have suddenly plagued them. This recipe uses 3 cups of shredded zucchini. It also freezes well and it’s quick and easy to prepare. It should make a dent in that pile on your counter. Continue reading →


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