Leafy Greens Book CoverPizza is a fun and easy dinner to prepare. If you want high-quality premade dough, find out if your local pizza place sells some of its dough.

Arugula and Tomato Pizza

Ingredients

1 (8-ounce) can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon sugar
1 ball pizza dough
¾ cup flour
1 tablespoon cornmeal
1 cup shredded mozzarella cheese (“Mom” prefers organic)
1 cup arugula
1 medium Roma tomato, sliced

Preparation

Preheat the oven to 475°F. In a small pot over medium heat, add the tomato sauce, oregano, thyme, and sugar, and bring to a simmer. Remove from the heat and allow to cool slightly.

Place the pizza dough into a lightly oiled bowl and allow to rise until doubled, about 45 minutes. Dust a clean counter with the flour. Turn the dough out onto the dusted surface and flatten with your hands. Dust a rolling pin and roll the dough into a 12- to 14-inch circle. Sprinkle the cornmeal on a pizza pan or baking sheet before placing the shaped dough on top. Allow the dough to rest for 10 minutes. Spread ½ cup of the tomato sauce mixture on the dough, leaving 1 inch at the edge for the crust. Pinch the edge of the dough to form the crust. Evenly sprinkle on the cheese, and top with the arugula and tomato slices.

Bake for 10 to 15 minutes, or until the crust is golden and the cheese has melted. Allow to cool for 5 minutes before slicing and serving.

Serves 6.

*Recipe and image courtesy of The Leafy Greens Cookbook.*

Leafy Greens Book CoverLow in fat, high in protein and vitamins, these burgers are gluten free and guilt free. You can serve them on buns or over pasta or grains.

Spinach Burgers

Ingredients

3 tablespoons olive oil, divided
½ cup finely diced onion
2 cloves garlic, minced
3 cups packed chopped spinach
1 (15-ounce) can cannellini beans, drained and rinsed
½ cup cooked white or brown rice
Salt and pepper

Preparation

In a large sauté pan or skillet over medium heat, warm 1 tablespoon of the oil until it shimmers. Add the onion and cook until translucent, about 2 minutes. Toss in the garlic and cook for 30 seconds. Add the spinach and cook until wilted, about 3 minutes. In a food processor, mix together the spinach mixture and beans, pulsing until well combined. Scrape out into a large bowl, mix with the rice, and season with salt and pepper to taste. Divide the mixture into 4 patties. Heat the remaining 2 tablespoons oil in a medium sauté pan or skillet and cook the patties until they begin to brown, then flip to brown the other side, about 4 minutes per side.

*Recipe and book cover courtesy of “The Leafy Greens Cookbook.”

Pineapple Mango chickenThis fruit-inspired dish is reminiscent of the tropics, and with just 4 ingredients, it is a breeze to make!

Pineapple Mango Chicken 

Ingredients 

1 lb of Chicken tenders (“Mom” prefers organic)
 
1 cup of small cubed Pineapple or Pineapple tidbits
 
1 cup of diced Mango

1/4 cup of Guy Parker’s BBQ Sauce and Marinade
 
Preparation
 
Place chicken tenders in a skillet with just a little water, pour Guy Parker’s BBQ Sauce over the chicken tenders and saute on both sides at medium high until done. Cut the tenders into 1 inch size pieces and add the Pineapple and Mango and stir until all of the fruit is hot. You may add more sauce, if you like more spice than sweetness.

Gluten-Free Quinoa CakeThis gluten-free cake recipe from cibo verde is nutritious, delicious and packed with tasty super foods!

Gluten Free Quinoa Cake

Ingredients

2 cups quinoa flour

1/2 cup sorghum flour

3/4 cup almond meal

1 teaspoon baking soda

2 teaspoon ground cinnamon

1 cup coconut palm sugar

3 organic eggs

1/2 cup olive oil

2 teaspoon vanilla extract

1 cup grated carrots

1 cup unsweetened coconut flakes

1/2 cup seedless dates

1/4 cup orange juice

Preparation

Preheat the oven to 350 degrees.

In a mixing bowl, mix together flours and dry ingredients. Add eggs, oil, vanilla and orange juice. Then beat to combine. Stir in the carrots, coconut and dates by hand.

Pour the batter into the backing pan and bake for about 25 to 35 minutes. Then enjoy!

*Recipe and image courtesy of cibo verde.*

Strawberry Filled Cardamom CupcakesThis unique crowd-pleasing cupcake recipe is sure to be a hit with everyone’s taste buds! Perfect for a party or an intimate evening at home, these strawberry-filled cardamom cupcakes from CHOW.com will go fast!

Strawberry-Filled Cardamom Cupcakes

Ingredients

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon fine salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature (“Mom” prefers organic)
1 1/2 cups granulated sugar
2 large egg whites, at room temperature (“Mom” prefers organic, cage-free eggs)
2 large eggs, at room temperature (“Mom” prefers organic, cage-free eggs)
3/4 cup whole milk, at room temperature (“Mom” prefers organic)
2 teaspoons vanilla extract
3/4 cup Chunky Strawberry Sauce
Strawberry Cream Cheese Frosting
 
Preparation

Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper cupcake liners; set aside.

Place the flour, baking powder, cardamom, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light in color, about 3 minutes. Add the sugar and continue beating until the mixture is light in color and airy, about 3 minutes.

Stop the mixer and scrape down the paddle and the sides of the bowl. On medium speed, add the egg whites 1 at a time, beating well after each addition. Next add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl.

On low speed, slowly add the milk and vanilla and mix until combined (the mixture will look curdled). Add the reserved flour mixture and mix until just combined, about 15 seconds.
 
Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of the strawberry sauce and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the sauce slide into the indentation. Repeat in each well.

Bake the cupcakes until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Set the pans on wire racks and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely on the wire racks before frosting.

Tips:

You will need to use paper cupcake liners, or the jam will stick to the inside of the muffin wells no matter how thoroughly you butter them!
 
If your oven is too small to fit 2 (12-well) muffin pans side by side, you can arrange the racks in the upper and lower thirds of the oven. Bake as directed, rotating the pans between the racks halfway through the cooking time. You also may need to bake the cupcakes 1 or 2 minutes longer.

*Recipe and image courtesy of CHOW.com.*

Chicken Souvlaki Salad“This Mediterranean Diet-style meal is loaded with flavor and dense with nutrients. Save prep time and effort, use bagged, pre-washed organic leaves and whole grape tomatoes,” says Registered Dietitian Tamara Duker Freuman, who specializes in medical nutrition therapy for digestive disorders. She is also a gluten free blogger for US NEWS & WORLD REPORT’S new health page eat + run and hosts a popular blog devoted to healthy eating and gluten-free living at www.tamaraduker.com.

If you don’t feel like grilling outside (or the weather isn’t cooperating), this recipe is just as delicious when prepared using a countertop or stovetop grill. Or, sauté the chicken in a large, hot oiled skillet for about the same amount of time as the grilling instructions. Bake the pitas in a 425-degree oven (or toaster oven) until crisp and golden, about 8 minutes.

Grilled Chicken Souvlaki Salad

Ingredients

1 cup Green Valley Organics plain yogurt
3 tablespoons extra-virgin olive oil, plus 4 teaspoons for pitas
2 tablespoons lemon juice
3 minced garlic cloves, divided
1 teaspoon dried oregano
Salt and ground black pepper
2 large chicken breasts (about 1 pound), halved crosswise to make 4 thin cutlets
8 cups prepared salad greens such as arugula or baby field greens
2 cups each: halved cherry tomatoes and seedless diced cucumbers, lightly salted
1 cup thinly sliced red onion
1/2 cup crumbled feta cheese
1/4 cup pitted chopped kalamata olives
4 large pocket-less pitas

Preparation

1. Mix yogurt, 3 tablespoons of the oil, lemon juice, 1 of the garlic cloves, oregano, and a generous sprinkling of salt and pepper in a medium bowl. Pour half the yogurt mixture in quart zipper-lock bag; add chicken and let stand at least 30 minutes and up to 2 hours. (Can be refrigerated for 2 days.) Reserve remaining yogurt mixture as the salad dressing.

2. When ready to serve, heat a gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire. Clean grate with a wire brush and then lubricate well with an oil-soaked rag. Meanwhile, put arugula, tomatoes, cucumbers, onion, feta, and olives in a large bowl. Mix remaining 4 teaspoons of oil with remaining 2 garlic cloves and brush over one side of each pita.

3. Place chicken on hot oiled rack and grill until impressive grill marks form, about 3 minutes. Turn chicken over with a spatula and continue to cook until chicken is just cooked through, about 2 minutes longer.

4. Add pitas, oiled side up, the last 2 minutes of grilling. As chicken comes off the grill, turn pitas and continue to grill until golden brown on remaining side, another 1 to 2 minutes.

5. Place a pita on each of 4 pasta plates. Toss salad with dressing, mounding a portion of salad on each of the pitas. Serve.

Serves 4.

*Recipe created for Green Valley Organics by Pam Anderson, who along with her daughters, blogs at threemanycooks.com. She is AARP’s official food expert and a contributing columnist for Runner’s World magazine. She is former Executive Editor of Cook’s Illustrated magazine and the author of seven cookbooks.*

Creamy Spinach CrepesCourtesy of the Maine Stay Inn & Cottages in Kennebunkport, Maine comes this creamy & dreamy gluten-free recipe for spinach crepes!

Creamy Spinach Crepes

Ingredients

Ingredients for Batter:

¾ cup milk (whole milk or 1/2C 1% milk and ¼ C cream) (“Mom” prefers organic)

3 eggs (“Mom” prefers cage-free eggs)

½ cup plus 1 T gluten free baking mix (I like Bob’s Red Mill “Biscuit and Baking” mix, or you can mix 2 parts white rice flour:1 part tapioca starch:1 part garbanzo bean flour or sorghum flour)

Dash of salt and slightly larger dash of pepper (black)

1/8 teaspoon Italian Blend seasoning

½ Tablespoon olive oil
 

Ingredients for Spinach Filling:

10 ounces frozen spinach

1 T butter (“Mom” prefers organic)

1 T olive oil

½ small onion (yellow), chopped

½ clove garlic, diced

Black pepper to taste

2 Tbsp. Dijon mustard

1/8 teaspoon mustard powder

2 teaspoon heavy cream or half & half (“Mom” prefers organic soymilk creamer or plain kefir)

1 ounce cream cheese

2 Tbsp. shredded cheddar cheese (“Mom” prefers organic)

1 teaspoon fresh thyme

Dash of Italian Blend seasoning

1 Tbsp. sour cream (“Mom” prefers organic, low-fat sour cream)

6 teaspoons Gruyere cheese (shredded)

Preparation

Combine all ingredients for crepes in a bowl and blend with a stick blender until no lumps remain. Ladle into a hot pan coated generously with spray oil. Swirl batter until a thin layer coats the bottom of the pan. When edges pull from sides of pan, use a flexible spatula to release and flip, cooking for just a few moments on the second side. Transfer to a plate.

Meanwhile, melt butter and oil in a skillet. Add onion, garlic, pepper, mustard powder, and Italian blend and cook until onions are soft. Add frozen spinach and cook until soft. Reduce heat to low. Add remaining ingredients, except Gruyere and stir until all cheeses are melted. Remove from heat and let cool for a few minutes.

Fill crepes with stuffing, making sure to sprinkle with Gruyere before rolling. Place in a baking dish sprayed with pan coating. Sprinkle with additional Gruyere if desired. Refrigerate overnight if necessary.

Bake at 350 degrees for 20 minutes covered with aluminum foil. Remove foil and bake for an additional 5 minutes, or until filling is hot all the way through. Serve immediately!

*Recipe and image courtesy of BNBFinder.com.*

House Foods Soba Noodle SaladThis is the perfect dish when you want to create lighter, Asian-inspired fare in the comfort of your own home!

Soba Noodle Salad with Tofu

Ingredients

1 House Foods Premium Tofu or Organic Tofu, Extra Firm, patted dry and cut into ½ inch strips
8 oz. soba noodles, uncooked
1 medium cucumber, cut into 1/8-inch-thick julienne strips
1 medium bell peppers, julienned

Dressing:

1/3 cup sushi rice vinegar
¼ cup lime juice
2 ½ tbsp. sesame oil
2 tbsp. soy sauce
3 tsp. sugar
2 tbsp. ginger, minced
2 tbsp. scallions, minced
2 tbsp. roasted sesame seeds

Preparation

1. Cook noodles in a large pot following package directions
2. Drain noodles and rinse well under cold water. Set aside and refrigerate.
3. Spray oil on a non-stick pan and grill tofu. Set aside and refrigerate.
4. Whisk all ingredients for dressing.
5. Toss together noodles, cucumber, and red bell pepper.
6. Add tofu strips and mix well.

Serves 6.

*Recipe and image courtesy of House Foods.*

Veggie So Low MeinLoaded with heart-healthy veggies, this lo mein recipe serves 4 for a simple yet satisfying meal!

Veggie So Low Mein

Created by Lisa Lillien aka Hungry Girl

Ingredients

3 bags House Foods Traditional Shirataki Noodle Substitute
1/2 cube vegetable bouillon
1/4 cup reduced-sodium/light soy sauce
1 tbsp. cornstarch
1 tbsp. granulated white sugar
One 12-oz. bag frozen stir-fry vegetables
1 cup sliced mushrooms
1 cup thinly sliced zucchini
1 cup bean sprouts
1/2 cup chopped scallions
1/4 cup shredded carrots
 
Preparation

Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.
 
To make the sauce, in a medium bowl, stir to dissolve bouillon in 1/2 cup hot water. Add soy sauce, cornstarch, and sugar, and stir until cornstarch dissolves.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add all ingredients except noodles and sauce. Cook and stir until all veggies are hot, 5 – 7 minutes. Add sauce and cook and stir until thickened, about 3 – 4 minutes.
 
Serves 4.

*Recipe and image courtesy of House Foods.*

A curry that all the family can eat – never mind vegetarians only! Add Quorn if you need extra protein, or try to find an Indian cheese called paneer – cube it up and stir it in at the end.

Vegetable Tikka Masala

Ingredients

4 tablespoons rapeseed oil
2 medium onions, chopped
3 garlic cloves, crushed
1 tablespoon chopped fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
400g can chopped tomatoes
2 tablespoons tomato purée
a squeeze of lemon juice
100g chestnuts mushrooms, halved or quartered
1 medium onion chopped
2 peppers (any colour), seeded and roughly chopped
100g small whole carrots, scrubbed
100g fresh or frozen peas (thawed)
chopped fresh coriander, to garnish
basmati rice and naan breads to serve
LoSalt and freshly ground black pepper to taste

Preparation
 
1.Heat the tablespoon of rapeseed oil in a medium saucepan, add half the onions, garlic and ginger and cook over a medium hear for 3-4 minutes until softening and smelling good. Now add the paprika, cumin, coriander and turmeric and cook for 5 minutes more.

2.Stir in the chopped tomatoes, tomato purée and lemon juice and simmer for 10-15 minutes then blend with an electric blender.

3.Heat the remaning oil in large saucepan and onions. Fry the remaining onions for 5 minutes until softening, then add the peppers, carrots and mushrooms and cook for 5 minutes. Add the tikka masala sauce and simmer for 10 minutes or until the carrots are tender. Stir in the peas and heat through for 2-3 minutes. Taste and season with LoSalt and pepper.

4.Serve scattered with fresh coriander, with boiled basmati rice and a pile of warm naans.

Serves 4.

*Recipe and image courtesy of LoSalt.*