A blog by ordinary people about living an extraordinary life
Growing up you were probably told to eat your greens. But how many of us enjoyed eating lettuce or peas, or worse, over-cooked green beans? Well, there is more to a green meal than simply the old staples. How about a celery salad? Or a green pizza, with leeks and spinach? Each of these dishes adds a twist on a staple and encourages you to eat your greens.
I got this celery salad recipe from Ina Garten. I always like to include celery in my tuna, or eat it with peanut butter and raisins (the classic ants on a log). I never really saw celery as the star ingredient of a meal, but this salad makes celery stand out. I used a lot less olive oil than the recipe calls for, and I omitted the anchovy paste and actually the Parmesan cheese (ooops). I bet Captain Vegetable would be proud: http://www.youtube.com/watch?v=KmjLqddPqZQ
In a bowl, combine the olive oil, lemon zest, lemon juice, shallot, celery seed, salt and pepper. Toss the celery in the dressing. Serve and top with fresh parsley.
We love pizza. It is a great way to add vegetables into a meal (you can easily hide a vegetable in your sauce or as a topping), and a great way to add variety to your weekly menu. Pizza is also a fun way to be creative in the kitchen, experimenting with toppings. I remember the first time I made a pizza with shrimp on it, sounds crazy, but really delicious. Anyway, this pizza is a twist on spanikopita. I saw the recipe in Giada at Home, and added a few changes to our recipe.
Preheat the oven to 450. In a baking sheet, roll out the pizza dough into a large rectangle (I used a Pampered Chef bar sheet).
In a large skillet, heat the olive oil. Add the leeks and cook for about 5 minutes, seasoning with salt and pepper. Add the onion and garlic, cooking for 2-3 minutes. Add the spinach and cook until wilted. Top the dough with the vegetables. Sprinkle the pizza with feta cheese. Dot with the butter. Bake for 10-15 minutes, until browned.