ChefUptothePlate

Food, Nutrition and Cooking


3 Comments

I love veggies!

This is a nice tweak to plain roasted cauliflower, flavorful and colorful. The olives and garlic add a lot of flavor, no need for additional seasoning. IMG_2224

Cauliflower, tomato and olive bake

1 head cauliflower, sliced into “steaks”

6 campari tomatoes or the equivalent, 1/4″ slices

3/4 cup chopped cured olives

~ 1.5 T finely chopped garlic (jarred chopped garlic works well, choose a no salt added brand)

2-4 T olive oil

Preheat oven to 450 degrees F. In a 15″ x 10″ baking dish, layer the veggies, and add the garlic and oil to combine but carefully so as not to break up the veggies.

Bake 20 minutes, stir gently and bake another 15-20 minutes until the cauliflower has browned.

Serve hot or cold. Serves 4-6


Leave a comment

Vacation Tuna

I call this post “Vacation Tuna” because whenever I taste it, I feel as if I am on vacation. It’s delicious on crusty bread or if you’d like to pulse the results in a food processor, it makes a great hors d’oeuvres spread. I have also used it as a topping for baked potatoes.

Tuna with Olives, Lemon and Capers

8 oz tuna packed in olive oil, partially drained. (I recommend Ortiz Bonito del Norte if you can get it)
small clove of garlic, minced
zest of ~ 1/2 lemon
Juice of about 1/3 lemon
1/8 cup finely chopped onion
1/8 cup green or black olives, chopped
1 T capers (chop if capers are large)

Mix all the ingredients together breaking up the tuna as you go. You can chop this more finely in the food processor if you wish. Makes enough for 2 large sandwiches.

Note: this recipe can easily be doubled or tripled. When doing so, I recommend using 1/3 tuna packed in oil and 2/3 in water.


Leave a comment

Pizza rustica con finocchi, porri, funghi e oliva

Rustic Whole Wheat Pizza

1 – 15 oz pre-made whole wheat pizza dough* at room temperature

3 leeks (white part only), finely chopped (~ 1 cup)
1 small fennel bulb, finely chopped (~1/2-3/4 cup)- save frond for garnish
8 oz baby bella mushrooms, sliced
3/4 cup kalamata olives, chopped
2 oz shredded or grated Parmigiano Reggiano cheese
2 oz farmer cheese
2 T olive oil
1 tsp dried thyme or 1 T chopped fresh thyme

Preheat oven to 400 degrees F. Prepare a pizza stone with light coating of olive oil cooking spray (or a baking sheet, lined with parchment, lightly sprayed).
Stretch pizza dough to ~ 12″ diameter circle and layout on stone.

In a large skillet heat 1 T olive oil to medium-high heat (use cooking spray if you prefer) and saute leeks and fennel until they start to wilt. Add mushrooms and continue to cook, stirring as needed, until the mushrooms have given up all their liquid and have begun to caramelize. Remove from heat.
Add cheese, olives and thyme and stir to combine.
Spread mixture to within 2″ from edge of dough. Fold uncovered dough over ~2″ of filling (most of the pizza will be left open on top). Paint edges of dough with remaining olive oil.
Bake 20-25 minutes (check at 20 minutes, as ovens vary be sure edges of dough are not burning).
*many grocery stores have bins of fresh pizza dough in the dairy section near the mozzarella cheese. White flour dough may be substituted and of course feel free to make your own dough.

Serves 6-8 as an appetizer and 2-4 as an entree