Well Dined

25Aug/150

Grilled Vegetable Flatbread

Well Dined | Grilled Vegetable Flatbread

This week Melissa and Sarah take their vegetarian lunch adventure to the grill!  Woohoo!  We've been meaning to grill all summer, but for some reason every time we pick a day it starts to rain.  This time was no exception - rain was forecasted starting in the afternoon - but we decided to try and grill before it started, and we succeeded!  Finally!

Well Dined | Grilled Vegetable Flatbread

This flatbread had been kicking around in our minds for a while, the product of brainstorming, and I am so pleased with the way it turned out!  Crispy grilled flatbread topped with pesto, grilled and fresh veggies, feta, and fresh basil - the epitome of Summer.

Well Dined | Grilled Vegetable Flatbread

First, we made the flatbread dough - which is very easy and requires no yeast or rising time!  Just flour, salt, baking powder, water, milk, and oil mixed together.

30Jul/150

Vegan Three Bean Chili

Well Dined | Vegan Three Bean Chili

I was making dinner for a vegan friend of mine and found this quick and easy recipe that sounded good.  Using mostly canned products, I was not expecting it to turn out as well as it did (hence no preparation photos).  We were both surprised at how much flavor this chili had.  I added in some chopped leftover steak for Jasper, and he loved it too.  This is definitely going into my records as cheap, easy, customizeable, and well-loved.

Vegan Three Bean Chili with Pesto
adapted from Real Simple
serves 4

1 tbsp plus 1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 carrots, diced
1 14.5-ounce can diced tomatoes with Italian spices, including liquid
kosher salt and black pepper
1 15.5oz can chickpeas, rinsed and drained
1 15.5oz can cannellini beans, rinsed and drained
1 15.5oz can kidney beans, rinsed and drained
1 clove garlic
3 tbsp pine nuts (you can use a less expensive nut)
1 cup fresh flat-leaf parsley

Heat 1 tbsp of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.

Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 tsp salt, and 1/2 tsp pepper and bring to a boil.

Add the beans and cook until heated through, about 3 minutes.

Either finely chop the garlic, pine nuts, and parsley and combine with remaining 1/4 cup oil, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl OR put everything into a mini food processor and pulse.

Divide the chili among individual bowls and top with the pesto.

One Year Ago - Greek Style Zucchini Salad
Two Years Ago - Meat Ravioli
Three Years Ago - 4th of July
Four Years Ago - CSA Week 9

18Jun/151

Cauliflower Crust Pizza

Well Dined | Cauliflower Crust Pizza

I give full credit to Melissa (Smells Like Brownies) for this idea.  I'd heard of cauliflower pizza crust before and thought I should try it, but I never got around to it.  So I was really glad when she brought it up and suggested we try it.

Well Dined | Cauliflower Crust Pizza

It turns out that cauliflower crust is really easy!  It doesn't taste or feel like traditional crust, but it is yummy and chewy - I liked it!  I was surprised that I could actually pick up a slice and it held together.  So whether you are gluten-free, looking for low-carb, or just like to try new things, I highly recommend this pizza crust!

Well Dined | Cauliflower Crust Pizza

The first step is to pulse the cauliflower in a food processor until very fine.  Then place in a bowl, cover with plastic wrap, and microwave to steam.  Carefully remove the plastic wrap and transfer to a cheesecloth lined colander to cool.  Once it is cool enough to handle, twist the cloth and squeeze to release as much moisture as possible.  Like really squeeze this thing to death, I'm not joking.  You may need to take turns with a cooking buddy like we did.

Well Dined | Cauliflower Crust Pizza

When you've removed as much moisture as you can, add mozzarella, Parmesan, oregano, garlic powder, red pepper, salt, and an egg.  Use your hands to combine into a dough.

12May/150

Green Goddess Egg Salad

Well Dined | Green Goddess Egg Salad

Now that I am settling into my new place, and Melissa has welcomed her baby daughter to the world, we are getting back into our lunch schedule.  We started with this gorgeous Spring inspired egg salad.  This is really customizeable, and you can add whatever you find fresh in your area.

Well Dined | Green Goddess Egg Salad

We started by finely dicing some celery, scallions, chives, parsley, and dill while we boiled some eggs.  You can use whatever combination of herbs you prefer.  We also separated the greens from a bunch of radishes.

Well Dined | Green Goddess Egg Salad

To that, we added chopped eggs and avocado, caper, garlic, lemon zest, mayonnaise, and dijon mustard.

12Sep/140

Tortellini with Vegetables and Meatballs

Well Dined | Tortellini with Vegetables and Meatballs

I have been really busy and traveling a lot lately, I haven't really been cooking much.  When I do, it is usually a quick throw together of some type of pasta, vegetable, and protein.  This particular version consisted of tri-color cheese tortellini, heirloom tomato, yellow zucchini, spinach, turkey meatballs, goat cheese, and fresh herbs.

Well Dined | Tortellini with Vegetables and Meatballs

While the water for the pasta was boiling, I sliced the zucchini and chopped the tomato and an onion.  I sauteed the onion and zucchini in some goat butter, then added the spinach and let it wilt.  I added the cooked tortellini on top with a little pit of pasta water (which helped with the wilting), then threw in the fresh tomatoes and took it off the heat.

Well Dined | Tortellini with Vegetables and Meatballs

Lastly I added some frozen turkey meatballs that I had heated in the microwave (I know, I know - I was in a hurry okay?), some crumbled goat cheese, and some fresh basil and parsley.  This was super easy and came together in less than 30 minutes.  Plus there was enough other stuff going on to distract my husband from the vegetables - score!

4Sep/140

Caprese Paninis

Well Dined | Caprese Panini

Melissa and I have been going through our recipes to see what areas we are lacking in, and sandwiches are definitely one of them.  She has been growing tomatoes and basil in her yard, which just beg to become caprese.  But instead of just making a salad, we tried to figure out how to turn it into a sandwich.  Melted cheese is clearly superior to un-melted cheese, so of course we made a panini!

Well Dined | Caprese Panini

We spread slices of Italian bread with basil mayonnaise, then layered in fresh mozzarella and balsamic marinated tomato slices (our attempt to get balsamic flavor without adding too much liquid) with fresh basil (you can't have enough basil).  Then we placed them on a panini grill and cooked until the cheese was melted and the outside was golden.

Well Dined | Caprese Panini

The sandwiches were so gooey and yummy - I loved it!  But the bottoms did get a little soggy, so next time I will toast the bread on one side before spreading the mayo on the toasted side, then putting the sandwich together and grilling as usual.  I think that this will help keep it from getting soggy.  I also might put basil mayo on the outside of the sandwich to help brown it up and because it is delicious.

23Aug/142

Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts

Well Dined | Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts
Last month, I signed up to bring pasta salad to a potluck.  In typical me fashion, I decided that I had to make it myself.  After cruising the internet for a bit, I came across a recipe with smoked gouda, which was all I needed to be sold.  Roasted red peppers and artichoke hearts?  Total bonus.
Well Dined | Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts
I choose to use gemelli for my pasta because it is my favorite and it is really structurally sound - it holds up to anything.  While that was boiling, I diced up my roasted peppers and artichoke hearts (I was lucky to find grilled ones at the store).  I had a couple of tomatoes hanging around, so I chopped those up and threw them in too.  After I rinsed the pasta in cold water (normally a big no-no, but good for pasta salads), I tossed it with the veggies and the cubed gouda.
Well Dined | Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts
Then came the dressing, where I inexplicably decided to take the opposite route and go quick and easy.  I used mayonnaise and bottled Italian dressing and it came out just right - light and flavorful.  You are of course welcome to make your own dressing from scratch.  Top with fresh herbs and go!  This is hearty and fresh and super yummy - it was very popular at the potluck, thank goodness!

16Jul/142

Cioppino

Well Dined | Cioppino

It's time for another collaboration with Smells Like Brownies (although we actually made this back in June, oops!) - not vegetarian this time, but rather pescetarian.  A hearty tomato based broth filled with all kinds of seafood - Cioppino.  Melissa actually chose this dish for her blogging group, the Secret Recipe Club.  For more info on that, check out her post here.

Well Dined | Cioppino

Making the broth takes up the most time in this recipe, but you want to let it simmer and develop deep flavor, so it's worth it.  Olive oil, garlic, shallot, oregano, and a bay leaf go in first; followed by bell pepper, tomato paste, and red wine.  Oh yeah, and red pepper flakes - watch it here, this is where you determine your spice level.  Next comes canned tomatoes in their juices, clam juice, lemon juice, and veggie broth (not stock).  Let it do it's thing for 30 minutes before adding in some mussels.

Well Dined | Cioppino

I meant it when I said this soup was full of all kinds of seafood.  While the mussels simmer away; prep the rest of the seafood - scallops, red snapper (or something similar, like halibut), and shrimp.  Who knew a bunch of raw seafood could look so pretty?

Well Dined | Cioppino

After the rest of the seafood is cooked through, top with fresh basil and parsley and dig in.  Serve with some crusty bread for dipping and eat right away!  This Italian stew is perfect for any time of year - hearty and warming, but not heavy - so enjoy!

9Jul/141

Tomato, Corn, and Cheddar Quiche

Well Dined | Tomato, Corn, and Cheddar Quiche

Ah, summer - a time for all the fresh produce you can get your hands on.  I particularly like the combination of tomatoes and corn, which you can see here, here, and here.  Add in some herbs from the garden, eggs from the farmer's market, and a flaky pie crust for an awesome summer quiche.

Well Dined | Tomato, Corn, and Cheddar Quiche

Quiche is best served right around room temperature, so it would be pretty easy to bring this to a potluck or dinner party, as long as it doesn't sit out for too long (2 hours max) and isn't out in the heat.

11Jun/143

Farmer’s Market Pastas

I'm really trying to be better at waking up early enough to get to the Farmer's Market.  I love the scene with all the booths and crowds of people, all the adorable puppies and babies.  The Mosaic Market even has live music and food trucks.  But I am not very good at cooking by the seat of my pants, so after I pick out some yummy looking veg, it usually ends up getting tossed into a pasta.  Even more so when the market offers amazing artisan pasta from Pappardelle's Pasta.  C'est la vie!

Well Dined | Farmer's Market Pasta with Asparagus, Tomato, Leek, Lemon, and White Wine

My first batch of veggies (asparagus, tomato, and leek) went into a white wine, lemon, and butter sauce with the garlic chive artisan pappardelle.  I cooked the leek down in butter and olive oil, then added some white wine, lemon juice, and pasta water along with chopped tomatoes.  When that had cooked to a good sauce consistency, I tossed in blanched asparagus and the cooked pasta (1 minute shy of al dente).  I finished it off with lemon zest, Parmesan, and black pepper and served it with salmon.

Well Dined | Farmer's Market Pasta with Roasted Eggplant, Tomato, and Basil

 

I still had tomatoes and a random eggplant that I picked up for no reason, so I decided to do a riff on this pasta.  I really should have used a whole wheat pasta, but I just love gemelli and I can't find it in whole wheat anywhere.  It's the perfect short shape because it has good structural integrity (meaning it cooks evenly and doesn't get mushy edges).

Anyway, I roasted the eggplant while I caramelized an onion (I really wish I had a red onion, but I didn't).  After adding garlic, a splash of sherry, and a splash of balsamic vinegar, I added some chopped tomato and a pat of butter (trying to get the essence of the Marcella Hazan sauce without cooking it for 45 minutes).  Then I added in the eggplant, cooked pasta (1 minute shy of al dente), and a splash of pasta water and let it come together.  Then I topped it with fresh basil and black pepper and served it with some hanger steak from the market (one of the few places where I can find it - there's only 1 per cow and they sell fast).