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Grilled Pita Pizzas

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grilled pita pizzas from side-2

Pizza comes in many forms and finding a gross pizza isn’t an easy task (how could something where the basics involve dough and melted cheese go too awry?). Having established that most pizza is good, let’s talk about where these particular pizzas fit on the pizza scale from “good” to “fantastic.” They’re fantastic. They’re fresh and simple and beautiful. You’ll brush your favorite pocketless pitas with olive oil and grill, then top with a mixture of tomatoes, kalamatas, and fresh rosemary. Ricotta and fresh mozzarella comes next, followed by grilled red onion. The pizzas will return to the grill to crisp up just a bit, allowing the cheeses to melt. Arugula tossed with the juices of the aforementioned tomatoes, olive oil and salt top it off with a green halo of peppery vibrance. Another sprinkle of salt and red pepper flakes add a layer of heat and flavor. As if that isn’t enough, other virtues of these Grilled Pita Pizzas are that they involve very few dishes, are 564 calories per serving, and only cost about $13 to make, thanks to their lack of meat. At 5 minutes prep time, give them a try and you’ll be sold.

grilled pita pizzas - onions and pitas on grill-1

Have your kids help you remove thyme leaves from their sprigs, noting the pungent, woodsy aroma. Let them help you toss and layer ingredients on each pita. As you prepare and enjoy these pizzas with those you love, teach them a few things about the ingredients:

  • Arugula is high in vitamin K, which makes your bones strong and your brain healthy.
  • Red onions help your heart stay strong by keeping your blood vessels healthy.
  • Olives are super high in antioxidants, which help keep your body “clean” from harmful toxins.

grilled pita pizzas from above-1

Clearly Italian, let’s learn a few things about Italy and it’s people:

  • The very first battery was invented by an Italian by the name of Volta in the 1800’s.
  • Pasta dates back to the 4th century BC.
  • Italian women usually only have one child.

grilled pita pizzas collage

Adapted only slightly from: Pita Pizzas

Grilled Pita Pizzas
 
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Difficulty: Easy
Est. Cost: $13
Serves: 4 servings
Ingredients
  • 3 medium tomatoes
  • 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
  • Kosher salt and freshly ground pepper
  • 3 cups baby arugula
  • ½ cup pitted kalamata olives, roughly chopped
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1 large red onion, cut into ½ to ¼-inch-thick rounds
  • 4 6 -to-8-inch pocketless pitas
  • ½ cup ricotta cheese
  • ¼ pound fresh mozzarella, sliced and broken into smaller peices
  • Pinch of red pepper flakes
Instructions
  1. Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
  2. Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
  3. Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
  4. Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.
Nutrition Information
Calories: 564 Fat: 35 g Saturated fat: 9 g Carbohydrates: 46 g Sodium: 798 mg Fiber: 3 g Protein: 18 g Cholesterol: 31 mg

 

 

Stuffed Shells Bolognese

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stuffed shells bolognese plated - 1

Spaghetti with meat sauce is so comforting but can get a little boring. These Stuffed Shells Bolognese are only 420 calories per serving and every bit as satisfying as the spaghetti dinner your family demands every week or so. You’ll stuff jumbo pasta shells with a ricotta mixture that includes roasted peppers, parsley and cheese. They will take a dip in a hearty sauce made of ground beef, garlic, crushed tomatoes and tomato paste. Top with more cheese and broil till melted and bubbly. Hungry yet?

stuffed shells bolognese in skillet from the side - 1

Have your kids help you dump and mix ingredients. They can also tear up some parsley before you chop it. As you enjoy this meal with those you love, teach them about a few of the ingredients:

  • Ricotta cheese is a good source of phosphorus, which helps you have energy.
  • Eating garlic may help keep your immune system strong.
  • Parsley is a good source of folic acid, which protects you from anemia (a condition that makes you feel tired).

stuffed shells bolognese in skillet from above - 1

Let’s learn a few things about Italy and it’s people:

  • Italians love to get together often for big meals and they celebrate a lot of holidays.
  • Italy has lots of earthquakes because of where it’s positioned on the earth’s tectonic plates.
  • You would never find pineapple on a pizza in Italy.

stuffed shells bolognese collage

From: Stuffed Shells Bolognese

Stuffed Shells Bolognese
 
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Difficulty: Easy
Est. Cost: $15
Serves: 4 servings
Ingredients
  • Kosher salt
  • 16 jumbo pasta shells (about 6 ounces)
  • 2 teaspoons extra-virgin olive oil
  • 8 ounces extra-lean ground beef
  • 3 cloves garlic, chopped
  • 2 cups canned crushed tomatoes
  • 3 tablespoons tomato paste
  • 1⅓ cups part-skim ricotta cheese
  • ½ cup chopped jarred roasted bell peppers
  • 1 large egg white
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons low-fat shredded Italian cheese blend
  • Freshly ground pepper
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1½ cups cooking water, then drain the pasta and rinse under cold water; set aside.
  2. Meanwhile, heat the olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the meat, until browned, 5 minutes. Add the garlic; cook 1 minute. Reduce the heat to medium; add the crushed tomatoes, tomato paste, 1 cup of the reserved cooking water and ½ teaspoon salt. Let simmer while you stuff the shells, about 5 minutes, adding more cooking water if the sauce gets too thick.
  3. Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon each parsley and shredded cheese, ½ teaspoon salt and a few grinds of pepper in a bowl. Stuff 1 tablespoon of the mixture into each shell; arrange in the skillet seam-side up. Top with the remaining 2 tablespoons shredded cheese; broil until bubbling, 5 minutes. Top with the remaining 1 tablespoon parsley.
Nutrition Information
Calories: 420 Fat: 13 g Saturated fat: 6 g Carbohydrates: 49 g Sodium: 740 mg Fiber: 4 g Protein: 29 g Cholesterol: 65 mg

 

 

Pasta with Broccolini and Chicken Meatballs

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pasta with chicken meatballs - side view -1

With it’s tender, juicy meatballs, crisp-tender broccolini, and creamy ricotta, this Pasta with Broccolini and Chicken Meatballs is – hands down – one of the best pasta dishes you’ll make. Coming in at 613 calories per serving, it is one of the better choices you can make when it comes to pasta. And, when you consider how seriously flavorful it is and how decadent it feels, that’s pretty noteworthy. Plus, you’ll actually be getting some fresh nutrients with all of that broccolini. Using orecchiette means that you won’t risk your noodles being mushy and some red pepper flakes lend a welcomed kick. With a short ingredients list (costing about $12 to make) and 25 minutes active time, this dish is a total winner.

pasta with turkey meatballs - meatballs-1

Tips (unsponsored): We find our ricotta, orecchiette and sweet Italian chicken sausage at Trader Joe’s, but you can also use sweet Italian turkey sausage. We also find our broccolini at Trader Joe’s – it is beautifully trimmed and packaged and we use the whole package.

pasta with turkey meatballs - broccolini-1

Have your kids help you sprinkle each dish with parmesan. As you prepare and enjoy this pasta with those you love, teach them a few things about the ingredients:

  • Broccolini has vitamin C, which improves your collagen, helping your skin and bones stay strong.
  • Broccolini also has lots of potassium, which helps keep your nervous system healthy.
  • Ricotta cheese is a good source of phosphorus, which helps you have energy.

pasta with turkey meatballs - overhead view-1

We can’t help think of Italy when we think of orecchiette, broccolini and olive oil, so let’s learn a few things about Italy and it’s people:

  • The proper name for Italy is actually “the Italian Republic.”
  • Pasta dates back to the 4th century BC.
  • The story of Pinocchio was first distributed in a newspaper in Italy.

pasta with broccolini and chicken meatballs collage

Adapted from: Pasta with Turkey Meatballs

Pasta with Broccolini and Chicken Meatballs
 
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Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • Kosher salt
  • 12 ounces orecchiette pasta
  • 2 bunches broccolini, cut into bite-size pieces
  • 8 ounces sweet Italian chicken or turkey sausage, casings removed
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • Pinch of red pepper flakes
  • 1 large egg
  • Freshly ground pepper
  • ¼ cup ricotta or
  • ¼ cup parmesan cheese
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking (cook pasta about 8 minutes, add broccolini and cook 2 minutes more). Reserve 1 cup cooking water, then drain the pasta and broccolini.
  2. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
  3. Add the remaining 3 tablespoons olive oil to the pot, the garlic, red pepper flakes and ½ teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.
  4. Divide the pasta among bowls. Sprinkle with the cheese, dollop with ricotta, and drizzle with olive oil.
Nutrition Information
Calories: 613 Fat: 25 g Saturated fat: 6 g Carbohydrates: 69 g Sodium: 749 mg Fiber: 4 g Protein: 29 g Cholesterol: 102 mg

 

Baked Blintzes with Fresh Blueberry Sauce

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baked blintzes with fresh blueberry sauce 2-1

Ever find yourself wondering what the heck to feed a group for breakfast? Pancakes and blintzes are delicious but can take a long while when making a handful at a time. Ina Garten has figured out how to make a pan full of blintzes (serving 8 to 10) all at once. Her Baked Blintzes with Fresh Blueberry Sauce are beautiful, taste wonderful and are the perfect texture. But hold on – what is a blintz anyway? Well, there are many variations, but they seem to have originated in central Europe, and – very generally speaking – most have something to do with a batter and a cheese filling. In Ina’s version, you simply toss the ingredients of the “pancake” layer in a food processor (or blender) and blend. The cheesecake layer works the same, except you whisk those ingredients – nothing too difficult here. The blueberry sauce calls for fresh orange and lemon juices, which adds just the right amount of brightness and depth. Wow your next breakfast guests with this great recipe find.

baked blintzes with fresh blueberry sauce in pan-1

Have your kids help you measure and toss ingredients into the food processor or bowl to whisk. They can also squeeze oranges and lemons (make sure and point out how amazing they smell!). As you prepare and enjoy this breakfast with those you love, teach them a thing or two about some of the ingredients:

  • Blueberries are wonderful for a healthy heart, thanks to their potassium and fiber contents. They also help to regulate the sugars in your blood so they stay at a healthy level.
  • We all know that citrus has lots of vitamin C, which may help to keep you from getting asthma.

baked blintzes with fresh blueberry sauce -1

Since blintzes are said to have originated in central Europe, let’s learn a few things about Hungary and it’s people:

  • Hungary has been home to some of the most popular mathematicians in the world.
  • Hungary is also home to the best men’s water polo team in the world.
  • Hungary is famous for it’s sweet spas and baths.

baked blintzes collage

From: Baked Blintzes with Fresh Blueberry Sauce

Baked Blintzes with Fresh Blueberry Sauce
 
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Difficulty: Easy
Serves: 8 to 10 servings
Ingredients
  • For the batter:
  • 1¼ cups milk
  • 2 tablespoons sour cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 extra-large eggs
  • 1⅓ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • For the filling:
  • 3 cups (24 ounces) ricotta cheese
  • 8 ounces mascarpone cheese
  • 2 extra-large eggs
  • ⅓ cup sugar
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • Fresh Blueberry Sauce (recipe follows)
  • Fresh Blueberry Sauce:
  • ¾ cup freshly squeezed orange juice (3 oranges)
  • ⅔ cup sugar
  • 1 tablespoon cornstarch
  • 4 half-pints fresh blueberries
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
Instructions
  1. For the filling:
  2. Preheat the oven to 350 degrees. Butter a 9 by 13-inch cake pan or baking dish.
  3. For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1¾ cups) into the prepared dish and bake for 10 minutes, until set.
  4. Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  5. Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
  6. Fresh Blueberry Sauce:
  7. Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Yield: Makes 2 cups.

 

 

Skillet Lasagna

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skillet lasagna-1

We submit that lasagna can get kind of boring. THIS skillet lasagna is so superior in flavor to any other version of lasagna we’ve ever had… and it’s chuck full of vegetables, like tomatoes, basil, carrots, zucchini and spinach. We added a tiny amount of ground pork we had on-hand (and wanted to use up), but this lasagna doesn’t need it one bit because the vegetables become so incredibly flavorful as they cook that you don’t miss the meat for a second. And we just have to mention that the noodles at the bottom of the skillet end up with this intense caramelized flavor from bubbling in all of the juices of the cooking vegetables that is out of this world. Grab a great loaf of bread and get ready for the best lasagna of your life.

skillet lasagne ingredients-1

Tips (unsponsored): We suggest using your food processor to shred the carrot and zucchini. These smaller pieces will cook more quickly and ensure that you won’t be stuck with over-done noodles and under-done vegetables at the end. If you want to use fresh mozzarella instead of grated, we suggest using fresh mozzarella pearls, cut in half, so you don’t have to deal with slicing a log or ball. Although we do recommend almost anything from Trader Joe’s (like their basil plants), we don’t suggest using their no-bake lasagna noodles for this, as they take longer to cook and won’t be ready when the rest of the lasagna is. Barilla works very well.

Have your kids help you pluck basil leaves and stir the ricotta mixture. As you prepare and enjoy this meal together with those you love, teach them about the health benefits of a few of the ingredients:

  • Spinach is high in vitamin K, which helps your bones stay healthy.
  • Carrots are one of the best things to eat to prevent heart disease.
  • Ricotta cheese is a good source of phosphorus, which helps you have energy.

Lasagna is clearly Italian, so let’s learn a few things about Italy and it’s people:

  • Mona Lisa and the inventions of the piano and violin. The story Pinocchio was written by an Italian author.
  • Italian women usually only have one child.
  • Italy has 2 active volcanos and both are near big cities. It is pretty scary that they could erupt at any time!

Adapted slightly from: Skillet Lasagna

Skillet Lasagna
 
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Author:
Difficulty: Easy
Est. Cost: $18
Serves: 4 servings
Ingredients
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, sliced
  • 1½ pounds ripe tomatoes, diced
  • 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
  • Kosher salt and freshly ground pepper
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons grated parmesan cheese, plus more for garnish
  • 6 sheets no-bake lasagna noodles
  • 1 carrot, grated
  • 1 zucchini, grated
  • 3½ cups baby spinach
  • ⅓ pound mozzarella cheese, thinly sliced
Instructions
  1. Heat the ¼ cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, ½ teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
  2. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, ½ teaspoon salt, and pepper to taste in a bowl.
  3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 30 minutes.
  4. Let rest 10 minutes before slicing. Garnish with more parmesan and fresh herbs.
Nutrition Information
Calories: 564 Fat: 35 g Saturated fat: 14 g Carbohydrates: 38 g Sodium: 924 mg Fiber: 4 g Protein: 24 g Cholesterol: 108 mg

 

 

Four-Cheese Baked Pasta with Sun-dried Tomatoes

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four cheese baked pasta with sun dried tomatoes-1

What do you feed guests for dinner? Many times, your best bet is something which can be made in a 9×13 dish because things that cook in your standard size pots and pans aren’t usually going to accommodate a group without making two or more batches, and if you’re having people over, who has time for that just before it’s time to serve? There’s one thing that most people can agree on: Italian is good. Next time you find yourself in need of a delicious, hearty dish to feed a group, try this rigatoni instead of pulling out the ole spaghetti. It’s flavorful and kind of a party in a casserole dish. The fact that’s it’s meatless helps to lower the cost and scores it a few points on the healthy scale. The fennel take sit up a notch in sophistication. You can assemble this dish ahead of time, refrigerate and bake it later on that evening or the next day.

four cheese baked pasta with sun dried tomatoes plated-1

four cheese baked pasta with sun dried tomatoes finger-1

Tip: Be sure and undercook your rigatoni, even less so than al dente (we suggest cooking as little as half-way done, we cook ours for about 7 minutes). Pasta continues to cook after it’s been drained and this one even cooks more in the oven after boiling. Failure to do so will result in mushy rigatoni… ugh. Also, sun-dried tomatoes can be chewy, so be sure to chop them pretty small so you don’t end up having to chew them down too much. Slice your fennel as thinly as possible as well to avoid large, crunchy chunks. A mandolin or food processor can make this an easier task. We had string mozzarella cheese on hand, so we diced that up for this dish. If you want to prepare this dish ahead of time: Prepare the sauce and set aside, prepare breadcrumb mixture and set aside in a ziplock bag, and prepare the other ingredients and set aside together (undercooked pasta, sun-dried tomatoes, fennel fronds, 3 cheeses and parsley). Refrigerate and assemble later on or the next day.

(Unsponsored) We find all of these ingredients at our Trader Joe’s.

four cheese baked pasta with sun dried tomatoes ingredients - 1

Have your kids help you brush the dish with olive oil and remove the fronds from the fennel, taking note of their feathery texture and delicate aroma. As you prepare and enjoy this meal with your family and friends, teach them about the benefits that a few of the ingredients are providing their bodies:

  • Fennel offers your body vitamin C, which helps your skin fight off damaging effects from the sun and pollution.
  • Sun-dried tomatoes have lots of potassium, which helps to keep you from getting heart disease by keeping your blood pressure healthy.
  • Tomato paste gives your body vitamin A, which is good for your reproductive system.

A few facts about Italy and its people:

  • Italian men usually live at home with their parents until they marry, sometimes into their 40’s.
  • Italy is very mountainous and hilly.
  • More famous artists hail from Italy than from any other country.

Adapted slightly from: Four-Cheese Baked Pasta with Sun-dried Tomatoes

Four-Cheese Baked Pasta with Sun-dried Tomatoes
 
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Author:
Difficulty: Easy
Est. Cost: $22
Serves: about 8 servings
Ingredients
  • 1 head garlic
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 onion, chopped
  • 1 bulb fennel, very thinly sliced, plus 1 tablespoon chopped fennel fronds
  • ½ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • Kosher salt
  • 1 28 -ounce can whole plum tomatoes, crushed by hand
  • 1 pound mezzi rigatoni
  • 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
  • ½ cup grated parmesan cheese (about 1 ounce)
  • ½ cup chopped fresh parsley
  • ½ cup finely chopped sun-dried tomatoes (not oil-packed)
  • 1 pound part-skim mozzarella cheese, cubed (could chop up some string cheese)
  • 1½ cups grated asiago cheese (about 6 ounces)
  • 8 ounces part-skim ricotta cheese
Instructions
  1. Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook about 7 minutes (the pasta will continue to cook later). Drain, rinse under cold water and set aside.
  4. Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with ¼ cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
  5. If you want to bake this dish later, see blog post for instructions on how to proceed from this point.
  6. Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining ¼ cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
  7. Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.

 

Peach Melba Tart

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Peach Melba Tart 2-1

Isn’t this gorgeous? This tart is as beautiful and impressive as any you’d find in a French bakery, but – surprisingly – it isn’t a super fussy recipe because there are opportunities for rest if you need to step away to deal with life. For example, you can toast the almonds, then return a phone call and come back and make the crust, then answer the door and come back and make the glaze, and so on.

Peach Melba Tart - individual (edited)-1

We love this tart because it isn’t overly sweet… you can walk away from this dessert not feeling like you’ve done something wrong. Anything that calls for a large tart pan, we make in miniature form with our 6-inchers. They. Are. Adorable. This makes 4 mini tarts and they are the perfect size to share without a sloppy result. Take two for yourself, then deliver the other 2 to your neighbors. They will think you are AMAZINGLY talented.

Peach Melba Tart dough 2-1

Tip: Don’t forget to have dried beans on hand to use as pie weights. Also, If you feel like your glaze is a little too thick, just puree it. Spread some on top of the filling and before the fruit for some extra peach flavor.

fresh summer fruit peach Peach Melba Tart 2 -1

Have your kids help you beat the filling and sprinkle the end product with almonds. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Peaches help you to feel full without overeating.
  • Raspberries have a flavonoid that can help you have a good memory.
  • Eating almonds can help you keep a healthy weight.

Even though this tart was created by a French chef, it was named after an Australian opera singer, so let’s learn a few facts about Australia and it’s people:

  • A big part of Australia is desert, known as the Outback.
  • You can buy kangaroo meat at the grocery store.
  • Australians love to gamble.

peach melba tart collage

From: Peach Melba Tart

Peach Melba Tart
 
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Author:
Difficulty: Easy
Serves: 6-8 servings
Ingredients
  • For the crust:
  • ½ cup sliced almonds
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • For the glaze:
  • 1 peach, diced
  • ½ cup granulated sugar
  • 2 wide strips lemon zest 1 teaspoon fresh lemon juice
  • For the filling and topping:
  • ½ cup ricotta cheese
  • 1 8 -ounce package cream cheese, at room temperature
  • ¼ cup confectioners' sugar
  • Pinch of freshly grated nutmeg
  • 2 firm peaches, thinly sliced
  • ½ cup raspberries
Instructions
  1. Make the crust: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Transfer to a bowl and let cool completely.
  2. Combine the flour, ⅓ cup of the toasted almonds, the granulated sugar and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes.
  3. Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes. Transfer to a rack to cool completely.
  4. Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.
  5. Make the filling: Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds. Serve immediately or cover and refrigerate up to 4 hours.

 

Scrambled Eggs with Ricotta and Broccolini

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Scrambled Eggs with Ricotta and Broccolini - 1

When we were trapped in Paris (that’s me above – the blondie), we were ravenous one morning after spending a couple of frustrating days in the Paris airport. We went downstairs in the hotel where they served breakfast. This hotel was very practical, about a stone’s throw away from the airport, so expected to find a continental breakfast only slightly better than one you’d find at a Best Western in the U.S. Boy, were we wrong. We were met with the most wonderful culinary experience we’ve ever encountered for breakfast… and it was self-serve. We’re telling you – they really know what to do with food in Paris.

But, let’s get to our point: we had scrambled eggs unlike any we’d experienced before. They were… creamy. Creamy and rich and so delicious. When we got home, we googled “how to make scrambled eggs like the French” and practiced making eggs with the hopes of achieving the magnificence we’d experienced in Paris. We came upon this recipe, and it is simply glorious. You see, we’d only ever had scrambled eggs the same way: miserably overcooked. We grew up cranking the heat, adding our beaten eggs to a really hot frying pan (you know, where the teflon was starting to peel off), and cooking them till they looked dry and started smelling like… well, over-cooked eggs, and were the consistency of rubber. Sound familiar? This method results in super gross eggs. Here’s the secret: eggs need more time and attention than that. They need low heat, constant stirring, and to be removed from the heat BEFORE they are done and still glisten. Trust us here. They continue to cook after being removed from the heat. They may look too “slimy” to you still, but just give them a chance. They will be creamy and perfect and taste the way they are supposed to.

You know those nights when you’ve gone out to lunch and you aren’t super hungry at dinner but you still need to provide some sort of sustenance for your family? You don’t have the time or energy to make a big, full-on meal but you want to make something healthy and with very few ingredients. This is your recipe. This scrambled egg dish seems very fancy with it’s elegant looking broccolini, ricotta, parmesan and crusty bread, but it’s on the table in 20 and is only 335 calories per serving – those are impressive numbers. Enjoy.

Scrambled Eggs with Ricotta and Broccolini ingredients-1

Tip (unsponsored): These eggs are so satisfying when scooped onto your crusty bread (we toast ours in the oven). We just love the peasant bread at Costco, as it reminds us of Europe. It is the perfect bread for these eggs, but you can use any crusty bread or toast that you love. Throw some roma tomatoes on the grill for an added flavor bonus.

Have your children help you cut the broccolini into bite-size pieces (with supervision) and sprinkle the end dish with parmesan. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Eggs are a good for B vitamins, which help you have a healthy metabolism and weight.
  • Broccolini has lots of potassium, which helps keep your nervous system healthy.
  • Ricotta cheese is a good source of phosphorus, which helps you have energy.

Since we were talking about how wonderful the scrambled eggs are in France, let’s learn a few things about France and it’s people:

  • Most kids in France go to state-run daycares because their mothers work.
  • French onion soup really is a traditional soup made with beef broth and topped with toast with melted cheese.
  • There are hundreds of kinds of cheese made in France, and they eat much more cheese than we do in the U.S.

scrambled eggs with ricotta and broccolini collage

Adapted from: Scrambled Eggs with Ricotta and Broccolini

Scrambled Eggs with Ricotta and Broccolini
 
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Difficulty: Easy
Est. Cost: $8
Serves: 4 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 large bunch broccolini, roughly chopped
  • Kosher salt and freshly ground pepper
  • 8 large eggs, beaten
  • ⅓ cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • Crusty bread, for serving
Instructions
  1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, ¼ teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl.
  2. Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, ½ teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3-4 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread.
Nutrition Information
Calories: 335 Fat: 25 g Saturated fat: 8 g Carbohydrates: 8 g Sodium: 633 mg Fiber: 1 g Protein: 19 g Cholesterol: 451 mg

 

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