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Fresh, lively summer veggies are perfect for grilling, and this chimichurri sauce dresses them beautifully! Handfuls of basil and parsley blended with finely chopped garlic gloves, olive oil, and a little salt & pepper…and you have a gorgeous sauce!

Grilled Garlic and Summer Squash Skewers with Chimichurri

Chimichurri Sauce

Ingredients

¼ cup finely chopped fresh parsley leaves
¼ cup finely chopped fresh basil leaves
3 garlic cloves, minced
½ cup extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Skewers

Ingredients

12 large garlic cloves
Organic olive oil, for drizzling
1 medium zucchini, sliced ½ inch thick
1 red bell pepper, cored, seeded, and cut into 1-inch pieces

Preparation

For the chimichurri, in a large bowl, combine the parsley, basil, garlic, olive oil, salt, and pepper. Set aside.

Preheat the oven to 350˚F.

For the skewers, place the garlic cloves on a small baking sheet, drizzle with the olive oil, and toss well. Roast until lightly golden, about 10 minutes. Transfer to the bowl of sauce. Add the zucchini, yellow squash, and bell pepper to the bowl and toss well. Thread the vegetables and garlic cloves onto skewers and set aside.

Preheat a grill pan over high heat or an outdoor grill to high. Grill the skewers until lightly brown and cooked through, about 3 minutes per side. Drizzle with any remaining sauce and serve hot.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Organic and author of the Pure Food cookbook.*

Memorial Day weekend is here! If you are looking for a healthy, creative meal that can be served at your backyard bash, this delicious Hummus Pizza with Arugula and Wild Mushrooms by Veronica Bosgraaf is full of flavor! Whether you make your own organic pizza dough, or buy store bought pizza dough to save some time, it is up to you! As a busy momma, I know how important time-saving shortcuts can be when cooking and baking with little ones underfoot!

Hummus Pizza with Arugula and Wild Mushrooms

Ingredients

Pizza Dough
¾ cup almond milk, homemade (page 34) or store brought
1 ½ teaspoons grapeseed oil, plus more for bowl
1 ½ teaspoon organic cane sugar
1 cup white whole-wheat flour, plus more for kneading
1 (1/4-ounce) package rapid rise dry yeast
½ teaspoon sea salt
¾ cup whole-wheat flour

Toppings
2 tablespoons grapeseed oil
4 cups sliced mixed wild mushrooms
1 cup of fresh lemon juice
Sea salt and freshly ground black pepper
½ cup hummus, homemade (page 37) or store-bought
2 cups of loosely packed arugula
¾ cup sliced cherry tomatoes

Preparation

1 For the dough, heat the almond milk and oil in small saucepan set over medium heat and set aside.

2 In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly put the hot almond milk through the feed tube. Add the whole-wheat flour ¼ cup at a time, pulsing until the dough pulls away from the sides of the bowl.

3 Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough in a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled in size, 1 to 1 ½ hours.

4 Preheat the oven to 425 F. Dust 2 baking sheets lightly with flour and set aside.

5 Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick. Transfer 2 crust to each of the prepared baking sheets and prick the surfaces all over with a fork. Let it rest for 10 minutes.

6 Bake the crusts until golden brown, 12 to 15 minutes. Set aside.

7 For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring, until golden brown, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.

8 Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top.

Serve immediately. Enjoy!

Serves 4.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Organic and author of the Pure Food cookbook.*