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Posts Tagged ‘arugula’

 fig parmesan arugula pizza with goat cheese2

Very simple: lightly toast a pizza crust or flat-bread then top with chopped figs, chopped prosciutto and dollops of goat cheese.  Broil until the prosciutto is curling and the goat cheese is nicely warmed and top with handfuls of arugula.  Excellent as dinner or cut into smaller serving sizes as an appetizer.  We used Brown Turkey Figs since that is what we grow but you can use your imagination and shake it up a bit.

 

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Skirt Steak Salad with Arugula, Heirloom Tomatoes, Garbanzo Beans and Bruschetta Toasts, Garnished with slivers of Parmesan

Skirt Steak with arugula salad mix, heirloom tomatoes and bruschetta 1

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Sunday is the best day to utilize foods leftover from a week of cooking that might otherwise get tossed into the trash.  That means that in the cooler months I make soups.  In the warmer months, as it is now, I find that pizza on the grill works great.

Tonight’s Dinner: A store bought Boboli pizza crust coated with homemade basil pesto and topped with grilled chicken, sun-dried tomatoes, red bell peppers, red onions, shallots and lightly covered with shredded mozzarella and Romano cheeses then topped with garden fresh arugula.

20140601_184456 PIZZA SLICE

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Fig Pizza: Store-bought Boboli* crust (since this was an experiment) with a cover of shaved Parmesan melted on the grill before proceeding, topped with freshly sliced figs, chopped prosciutto, crumbled goat cheese and grilled again before proceeding, then sprinkled with Balsamic vinegar and topped with fresh peppery arugula. Excellent.  Fresh food can hardly be simpler than this.

*Note: I usually make a homemade crust but when experimenting for the first time, I do cut corners with store-bought.  I admit this was good even with the thin crust Boboli though, however, homemade would be preferable.

Fig Pizza

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