Saturday, January 5, 2008


Meatballs with Spicy Serrano Sauce and Winter Squash
Quinoa Stuffed Red Peppers with Provolone Piccante
Miso Salmon Packets with Braised Baby Bok Choy
Pork Chops with Apricot Chutney and Hazelnut Couscous
Roasted Veggie and Pesto Pizza with Spinach Salad

Mmmm. Can't wait!

Roasted Veggie and Pesto Pizza

1 prepared whole wheat pizza crust
1/4 cup olive oil
1/4 small red onion, sliced
1/2 eggplant, cubed
1 zucchini, cubed
4 roma tomatoes sliced
2 portobellos, sliced
1/2 cup pesto
1 cup shredded fontina
1/2 cup crumbled feta
1/2 cup romano
red pepper flakes

Place all veggies in a bowl and toss with olive oil and s&p. Lay on a baking sheet in one layer and roast in a 450 degree oven for 15 minutes until all are soft.

Roll out pizza dough to desired shaped. Spread dough with pesto and and roasted veggies. Use a slotted spoon to transfer veggies onto the dough so you get the veggies but not all the liquids released. Top with the grated cheeses and hot pepper flakes.

Bake in the oven for 15 minutes until the crust is browned.

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