Tag Archives: eat your veggies

{recipe of the week} potato & brussels sprout naan pizzas.

we picked up some fresh naan bread at the farmer’s market in kansas city, and have been making a variation of this pizza for dinner every night this week. although i love most pizzas, i particularly enjoy pizzas like these that don’t have a traditional sauce. by eliminating sauce and minimizing cheese (and meat), it really lets the fresh vegetables and the homemade bread shine as the stars of the meal. there are obviously an infinite amount of variations to these pizzas based on your tastes or what you have lying around, but here’s our favorite version from this week:

-olive oil
-salt and pepper
-2 cloves garlic, minced
-1-2 small yukon gold potatoes, very thinly sliced (i recommend a mandolin slicer if you have one)
-2-3 brussels sprouts, bottoms trimmed off, and thinly sliced
-2 scallions, chopped
-feta cheese, crumbled
-parmesan cheese, freshly grated
-1 large naan bread

coat the naan with a thin layer of olive oil, then add the minced garlic. next,  add the sliced potatoes in a single layer over the surface of the pizza. add the scallions and shaved brussels sprouts. top with crumbled feta, grated parmesan, salt and pepper.
bake in a preheated 400 degree oven on a greased baking sheet for 8-10 minutes, until naan is golden brown, potatoes are softened, and cheese has melted.

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{recipe of the week} open-faced roasted sweet potato sandwiches.

this recipe was actually more about what we had in our fridge about to go bad than anything else. we didn’t get in our regular grocery trip this past weekend, so in an effort to make do with what we still had, i scrounged around and found a couple of sweet potatoes and a bell pepper, and happily discovered that we still had a little bit of feta left over from a recipe last week. with the addition of english muffins that we bought for breakfasts, and onion (which we always have several of), this turned out to be a pretty delicious sandwich!

 (makes 2)
 -1 small-to-mediumish sweet potato
 -1 red bell pepper
 -1/2 medium onion
 -olive oil or cooking spray
 -salt & pepper
 -2 whole grain english muffins
 -butter or margarine
 -balsamic vinegar
 -2 tbsp feta cheese

1. preheat oven to 400 degrees F. slice sweet potato lengthwise into 1/4" strips (for 2 sandwiches, you'll want 4 strips, but you can cut as many as the potato will allow and cook them up for something else). cut top and bottom off of bell pepper and then cut into strips. cut two 1/2" onion slices (1 per sandwich). 
2. place veggies and potato slices on a parchment lined baking sheet. spray with cooking spray or coat in olive oil, and add salt and pepper. place in oven and roast for 20-25 minutes, flipping everything halfway through.
3. once veggies and potatoes are done, turn your oven to broil.
4. next, assemble sandwiches: cut english muffins in half, and spread each half with butter. then, to each half add 1 sweet potato slice plus a quarter of the onions and peppers. sprinkle each of the four halves with feta. 
5. place all of the muffin halves back on the parchment lined baking sheet and place in the oven to broil until the muffins are crispy and the feta starts to brown on the top, about 5 minutes.
6. drizzle each half with balsamic vinegar, serve, and enjoy!

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{recipe of the week} individual veggie pasta bakes.

i’m happy to announce that recipe of the week is returning! last weekend, we put together these pasta bakes with a bunch of stuff from the fridge that we needed to use up, and they turned out great! below you’ll find the veggies that we used, but you can easily adapt this to whatever you have on hand or whatever your favorites are. enjoy and stay tuned on thursdays for more recipes!

adapted from how sweet eats

 -1 12oz box of mini pasta shells (we used barilla white fiber)
 -olive oil and cooking spray
 -3 garlic cloves, minced
 -1 whole white or yellow onion, diced
 -1 bell pepper, preferably yellow or orange, diced
 -1 medium tomato, preferably yellow or orange, diced
 -2 cups dark leafy greens, such as kale or swiss chard, washed and thinly chopped
 -2 cups brussels sprouts, ends cut off and thinly chopped
 -1 cup cheddar jack cheese
 -feta cheese, to top
 -salt, pepper, and any other spices you desire (i suggest crushed red pepper. for all things.)
preheat oven to 375 degrees.
bring water to a boil and cook the pasta shells according to box directions, but decrease the cooking time for a couple of minutes, as the pasta will finish cooking in the oven.

while the pasta is cooking, heat a large skillet to medium heat and add olive oil. first, add onion and bell pepper and cook until they begin to soften, 2-3 minutes. add garlic and tomato, and brussels sprouts, and cook for a few more minutes. add greens last and cook until just wilted, 1-2 minutes. remove from heat. season to your taste.

drain pasta and add back in to the skillet vegetable mixture. toss together, and add cheese. mix together, and divide mixture evenly between 4 greased large ramekins (like these)*. top with a little bit of feta cheese, and bake for 15-20 minutes until heated through and the shells on top are slightly crispy. garnish with any fresh herbs you have and more cheese if you like (you do).
*we were actually able to fill 4 large ramekins and had a little extra, so we filled 2 small ramekins as well. if you don't have large ramekins, you can also just bake this like a casserole in a large glass dish. 

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from the market.

sadly, yesterday marked the final week of the omaha farmer’s market until next may. we’re a little (ok, a lot) sad about no longer living somewhere with year-round farmer’s markets where we can always get affordable, fresh produce. we’re still trying to adjust to how expensive grocery store produce can be here, as well as the lack of variety (compared to what we can get at the markets). we have plans to check out an indoor market next weekend in hopes that they’ll have some fruits and veggies, and we’re also going to do some searching to see if any of the local farms do any greenhouse farming during the colder months.

we’ve been stocking up on winter squash over the past few weekends, and this week we came home with kale, acorn and butternut squash, onions and scallions, orange tomatoes and peppers, potatoes, cilantro, and of course, a pumpkin!

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green city market.

last weekend we decided to take a little trip to chicago. we were long overdue for a little getaway, and i hadn’t been to chicago since high school, and it’s only about 7 hours away. we pretty much went with no set plans, but in the little bit of research i did before we left, i came across this market and knew we had to work it in. green city market is one of the largest (maybe the largest) market’s in chicago, was modeled after european markets, and is chicago’s only year-round farmer’s market. yes, year-round. in a city that gets snow and below zero temperatures, i am amazed.

i grew up going to our tiny little redlands market night every thursday, and both tucson and omaha have had great markets for being relatively small cities, but it was amazing to see and experience a real big-city farmer’s market. it was incredible to see the vast variety of fruits and vegetables they had, including about a million heirloom tomato and pepper plants. we stopped through this market (located in beautiful lincoln park, right across from this gorgeous boutique hotel that i’d love to stay in sometime) on our way to the cubs game, so unfortunately we couldn’t pick up any of the produce to take home with us, but next time we go, i’m totally planning our trip around it so we can.

we did, however, take the time to enjoy a delicious grilled cheese (yes, at about 8am) from one of the food stands at the market and it did not disappoint. next time, i’ve got my eye on the crepe with cilantro, kale and feta.

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