Why we started this idea????

A passion for food, wine, friends and entertaining is a big part of our life. This is a way for us to document our experiences, passion for food & life and also share it with others.

Tuesday, February 2, 2016

White Pizza with Baked Eggs & Arugula Salad

Do you like eggs on your pizza? We definitely have become fans. We started first with our grilled pizzas and little baby quail eggs. It's a bit easier to control the temperature of your egg when they are smaller.

Our early version of Mole' Salami, Spinach and Quail Egg Pizza from a July 2011 post 

But over time we've obviously embraced the large chicken egg on our pizzas.

This recipe is actually a Blue Apron meal. We started having this meal service delivered over a year ago now. G had started graduate school commuting up to Seattle 2 nights a week and I had just taken over a new middle school principalship. We were in need with some dinner and grocery shopping help during the work week. Don't be confused clearly WE LOVE COOKING. Love spending hours researching the recipe we'll make and finding the ingredients to make it. But that's weekend cooking. Monday through Friday we are pretty much spent by the time we get home. So Blue Apron really met our needs. Not having to make decisions when we get home after making what feels like thousands of decisions a day is like a luxury during the week for us.

Each Saturday we have 3 meals delivered with fresh produce and meats and a very detailed recipe plan. We immediately put the meats in the freezer and the produce in the fridge's crisper bin. And then we are set for meals for most of the week. It works great for us. 

This recipe was right up G's alley with the baked eggs and the arugula salad.


White Pizza with Baked Eggs and Arugula Salad
2 large eggs
Extra virgin olive oil
1 pound fresh plain pizza dough (found in most grocery stores now)
1/2 lb. fresh Mozzarella cheese -sliced
3 oz. Brussels Sprouts - ends cut off, and leaves pealed
2 cloves garlic, sliced
2 oz. arugula
1 lemon, zested, sliced in 1/2
1 red onion, thinly sliced (we only used 1/4 of the red onion for this)
1/2 C. ricotta cheese
1/2 Tsp red pepper flake (we used a bit more)

Preheat oven to 475 degrees. Lightly oil a pizza stone or sheet pan. Gently stretch the room temperature pizza dough onto the pizza stone or pan to 1/4 inch thick. Combine the ricotta cheese, lemon zest, the juice of 1/2 lemon and drizzle of olive oil and season with salt & pepper.

Spread the ricotta mixture onto the dough leaving a 1 inch border of dough. Top with the mozzarella cheese, garlic and sliced red onion sprinkled with red pepper flake. Bake 10-12 minutes or until cheese is slightly browned. Remove from the oven.

Create 2 wells in the center of the baked pizza and crack each egg into a well. Season eggs with salt & pepper. Bake the pizza again 5-7 minutes until the egg whites are set and yolks cooked to your preference. Remove from oven and let stand at least 2-3 minutes.

Mix the arugula with Brussels sprouts leaves with the other half of lemon squeezed , drizzle of olive oil and salt and pepper. Spread the arugula salad over the pizza. Top with red pepper flake. 

Sunday, January 24, 2016

Green Eggs & Bacon with Spinach Pesto

We are currently trying to get our health back on track and eating Paleo most of the time seems to work best for us to do this. And the reason we both believe Paleo works best for us is because when eating Paleo we never feel like we are dieting or missing out on great tasting foods. 

Some people find Paleo breakfast the most challenging especially if you are not a big egg eater. I have to admit prior to starting Paleo about 5 years ago, really the only kind of eggs I liked was scrambled or hard fried. 

Now any egg, any way makes the cut. We definitely eat a lot of eggs around here and we feel incredibly fortunate because a good family friend starting raising her own chickens a few years ago so now we get farm fresh, organic eggs delivered to our porch once a week. It's a great treat.

But we have found that mixing up how we prepare our eggs on the weekends really helps breakfast be something to look forward to. And this recipe, a play on green eggs & ham, was a great one to get us out of bed on a lazy Sunday morning. 

We first started by whipping up a quick spinach pesto. Now it's Paleo pesto so no parmesan cheese and walnuts instead of pine nuts but trust us you won't miss them and the drizzle of pesto over the eggs definitely brings a zesty addition to this dish.

We started by plating with a layer of spinach sautéed in coconut oil and garlic first. 

Followed with a layer of crispy bacon topped with two sunny side up fried eggs and then drizzled with our yummy spinach pesto. We added a few slices of avocado to balance out the textures.

This was a great and satisfying breakfast that met our Paleo parameters. Whether you are following a Paleo lifestyle or not we highly recommend this breakfast dish. It's likely you might even just have all of these ingredients in hand too, we did. 


Green Eggs & Bacon with Spinach Pesto

2 cups fresh spinach leaves, well-washed and stemmed
1⁄2 cup fresh basil
1⁄2 cup walnuts toasted
3 garlic cloves
2 tablespoons extra virgin olive oil
1⁄4 teaspoon sea salt
1⁄8 teaspoon fresh ground black pepper

Place all ingredients into food processor and process to a fine paste.
Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
Keeps for weeks in the refrigerator.