Mini Lunchbox Pizza Recipe

SCALE

DOUGH

• 2 cups (300 g) self-raising flour (see note 1 if you only have plain/all-purpose flour)
• 1 cup (250 g) full-fat plain Greek yoghurt

TOPPINGS

• ⅓ cup (90 g) tomato paste (concentrated puree)
• 1 cup (125 g) freshly shredded mozzarella
• ½ cup (80 g) pepperoni

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INSTRUCTIONS

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
2. In a large bowl, combine the self-raising flour and yoghurt. Mix with a spoon until the mixture resembles large flakes, then combine with your hands, kneading until a soft dough forms (this will take about 1–2 minutes, see note 2 for further instructions and troubleshooting).
3. Lightly flour a clean work surface and roll out the dough to about a 1 cm (1/2 inch) thickness. Use a large mug or cookie cutter to cut out rounds (or you can make one large pizza instead). Combine any leftover dough scraps using your hands, roll out again and use your cutter to create more rounds. Repeat this process until there is no dough left.
4. Place the dough rounds on the prepared baking tray (use two baking trays if needed). Spread a small amount of tomato paste over each round.
5. Top with shredded mozzarella, followed by the pepperoni.
6. Bake for 12–14 minutes, or until the dough is golden and the cheese has melted (if using two trays, place one in the top and one in the bottom of the oven, there is no need to swap them during cooking).
7. Allow to cool slightly on the tray before serving.

Meatball Parmigiana Bake

 CHICKEN [or beef] MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp finely chopped parsley leaves (or use 1 tsp dried parsley)
• 1 tsp freshly minced garlic
• 1 cup (60 g) panko breadcrumbs
• 2 tbsp milk
• ½ cup (50 g) freshly grated parmesan
• 1 egg

SAUCE

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp freshly minced garlic
• 3 tbsp tomato paste (concentrated puree)
• 1 tbsp red wine vinegar
• 800 g (1 lb 12 oz) canned diced tomatoes
• 2 tsp sugar
• 1 tsp sea salt flakes
•   ½ tsp cracked black pepper
• 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)

THE BAKE

• ½ cup (60 g) shredded cheddar
• 1 cup (150 g) shredded mozzarella
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray

TO SERVE

• Toasted crusty bread
• Fresh green leafy salad

INSTRUCTIONS

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
3. Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
4. Cook sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
5. Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
6. Add the vinegar and cook, stirring, for 1 minute, until evaporated.
7. Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
8. Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
9. Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
10. Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
11. Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.

Pumpkin Alfredo

 

Ingredients

• 1 lb fettuccini noodles cooked to package directions
• 8 tablespoons butter
• *5 oz package sage about 1/2 cup, roughly chopped
• 5-6 cloves garlic finely minced or pressed
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1.5-2 cups fresh grated parmesan cheese
• kosher salt to taste

Instructions

• While pasta is cooking, melt butter in a large pan. Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly.  Use a slotted spoon and let butter drip into pan and then place sage on paper towels to drain.  Set aside.
• Add garlic to pan and stir for about 30 seconds on low heat.  Add pumpkin and cream and bring to a simmer.  Whisk in cheese and astir to melt.  Sauce should be bubbling for a few minutes.  If sauce feels too thick, you can always add more cream (or a little pasta water), and if it ends up too thin at any point, just a add a little more pumpkin!  It's very flexible. Taste sauce and add salt to taste.
• Drain noodles and add them to pan with sauce.  Toss.  Top with more parmesan if you like and sprinkle sage on top.

Notes

*Note about sage.  While delicious and fun, you can absolutely skip this step if you like.  Although I love the crunchy fried sage, it doesn't really affect the overall flavor of this dish enough to matter if you skip it.  If I'm making this for company or special occasion I'll include it, but if it's just for family dinner, I'll often just skip it and save a couple dollars on my grocery list!

Marry Me Chicken

 

Ingredients

• 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
• 1½ teaspoons kosher salt
• 2 Tablespoons olive oil
• ¼ cup all-purpose flour
• 3-4 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup Parmesan cheese, freshly grated and divided
• 1 (7-ounce) jar sundried tomatoes, drained and chopped (about ½ cup)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ cup basil leaves, thinly sliced
• Cooked pasta or mashed potatoes, for serving

Instructions

• Season chicken with salt. Dredge in flour, shaking off any excess and discarding unused flour.
• Heat oil in a pan. Sear for 4-5 minutes per side until browned. Don't overcrowd the pan and work in batches, adding more oil, if needed. (we aren't worrying about cooking the chicken all the way through yet). Transfer to a plate and set aside.
• Add garlic and saute for 30 seconds. Add broth and deglaze the pan by scraping up any browned bits from the bottom of the pan. Add cream, ¼ cup of Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir then return the chicken to the pan.
• Bring to a simmer then reduce heat to medium-low. Cook until chicken reaches 165°F when tested with a digital meat thermometer, about 5-8 minutes.
• Sprinkle with basil, remaining Parmesan cheese, and additional red pepper flakes (if desired). Serve over pasta or mashed potatoes.

20 Minute Tomato Pesto Pasta

 

20-MINUTE TOMATO PESTO PASTA

yield: 6 SERVINGS

 

prep time: 10MINUTES MINS

cook time: 10MINUTES MINS

total time: 20MINUTES MINS

INGREDIENTS

• ¼ cup slivered almonds
• 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
• ½ cup packed fresh basil leaves
• 1 medium garlic clove, chopped
• ½ teaspoon red wine vinegar
• Pinch of red pepper flakes
• ¾ teaspoon coarse kosher salt
• ⅓ cup extra-virgin olive oil
• 1 pound linguine or spaghetti noodles
• ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
• Fresh basil for garnish, optional

INSTRUCTIONS 

• In a large pot of salted boiling water, cook the noodles according to package directions.
• While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
• In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
• Drain the noodles and return to the pot.
• Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
• Serve immediately with extra Parmesan and fresh basil, if desired.

NOTES

Almonds: don't skip toasting those almonds! It adds a delicious depth of flavor that you don't want to miss.

Hummus

 Makes 6 servings or about 1 1/2 cups

YOU WILL NEED

1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas

1/4 cup (60ml) fresh lemon juice, 1 large lemon

1/4 cup (60ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (45ml) water or aquafaba, see notes

Dash ground paprika, sumac, or Za’atar for serving

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.

Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

Rainbow Veggie Rolls with Ginger Avocado Dressing

 

Rainbow Veggie Rolls with Ginger Avocado Dressing

These colorful Rainbow Veggie Rolls are healthy, crunchy and loaded with tons of fresh veggies along with a delicious Ginger Avocado Dressing for dipping or drizzling!

Yield: 4 Servings 1x

SCALE

• Prep Time: 5 mins
• Total Time: 10 mins

Ingredients

• 4 (8 inch) multigrain tortillas
• 8 large leafy green lettuce leaves
• 1 cup of your favorite hummus
• 4 slices sharp cheddar cheese
• 1 cup each thinly sliced red bell pepper, thinly sliced cucumber, shredded purple cabbage, matchstick carrots and sprouts

For the Dressing:

• 1 avocado
• 1 Tbsp fresh grated ginger
• 1 garlic clove
• 1/2 cup cilantro leaves
• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1/4 to 1/2 cup water (depending on consistency)
• Pinch of salt

Instructions

1. To assemble the rolls, top each tortilla with 2 lettuce leaves, ¼ cup hummus, 1 slice of cheddar cheese and divide the veggies evenly among the wraps. Tightly roll up the tortilla, securing with a toothpick if desired, and slice into 4 rolls or in half to enjoy as a wrap.
2. To make the dressing: Combine the avocado, ginger, garlic, cilantro, lime juice, and salt in a blender or food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth and you have your desired consistency.
3. Drizzle your rolls with the ginger avocado dressing or store in a sealed airtight container until ready to eat. Enjoy!

Nutrition Facts:

• Serving Size: 1 wrap + dressing
• Calories: 452
• Sugar: 4.8 g
• Sodium: 749.2 mg
• Fat: 24.7 g
• Saturated Fat: 8.3 g
• Carbohydrates: 38.3 g
• Fiber: 9.1 g
• Protein: 16.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.