Pizza Night
October 6, 2017
In less time than it takes to run out and pick one up, you can bake a pizza and have it on the table. A few ingredients gathered up beforehand have you at the ready when your new Fall schedule has you slammed. Pre-made pizza dough, jarred pesto, a red onion and some cheese is all you need for my favorite Pesto Pizza. While the oven is coming to temperature at 500 degrees simply pat out your dough into a round or rectangle, start with some provolone, then an even layer of Pesto, a scattering of sliced red onion and then finally some mozzarella. Ten to twelve minutes in the oven and you’re done.
Photos:gp
Quinoa, Kale and Pear Salad
August 6, 2014
How can you not be inspired when you spot a pear like this at the market? And, with that you have the start of a 5 ingredient / 5 minute salad, barely needs a recipe. Crunchy, protein packed, phytonutrient rich, slightly sweet and a little bit salty. The simplequietmodern way to pack a lunch. OK…who’s hungry?
I’ve tried to re-create here a similar salad that I love from Simply Good Kitchen. This is so good and so simple that I might just be dragging this into the Fall by adjusting it a bit. Adding a touch of walnut oil to the vinaigrette and swapping out the pistachios for toasted walnuts could be the ticket. A bit of blue cheese couldn’t hurt either.
Knee High by the 4th of July
July 20, 2013
And, not long after that the farm stands will be piled high with the makings for Fresh Corn Salad. In true simplequietmodern style there are only three ingredients plus a splash of apple cider vinegar and olive oil. You know by now how I love a simple recipe. And, it’s from the Barefoot Contessa herself so there is no need to make any adjustments. Is there anything better in the summer than fresh local corn?
You can find Ina Garten’s recipe for Fresh Corn Salad here: http://barefootcontessa.com/recipes.aspx?RecipeID=635&S=0
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