Flipping through a folder of collected food photos and recipes, my eye was captured by one that looked like a pizza—and yet it wasn’t.
Here was a bright combination of fresh fruit and vegetables, specifically sliced tomatoes and peaches on a flatbread topped with a mixture of ricotta and parmesan cheese. What fun! With no recipe to follow, I launched into producing it on my own until I later found it written up in the June issue of “Cooking Light.”
If you’re looking for a fun food that’s quick, easy, tastes great and is still healthy you will want to try this. Enjoy!
Tomato, Peach and Basil Flatbread
- Preheat grill on medium high heat.
- Using a whisk, mix the ricotta, onion salt, oregano, and pepper in a bowl and set aside.
- Brush both sides of the Naan bread with oil and grill each side
for 2 minutes and remove from grill.
- Spread the ricotta mixture evenly over the top, arranging the
tomatoes, peaches and basil leaves as desired.
- Cut each naan into 8 slices and arrange on a plate to serve.
A Recipe You’ve “Bean” Waiting For!
We want to be sure that vegetarian meals are provided for our guests or those attending events that prefer them. But often I simply enjoy just experimenting with fresh, garden ingredients. Here’s a new dish that is both vegetarian and gluten free. It also contain legumes – a wonderful and healthy source of protein. With lovely vegetables being harvested from our gardens, why not be creative? A friend in our community was my taste tester and she told me she couldn’t wait for me to post this recipe. It has all the flavors of summer with the basil, tomato and lemon. Buon appetito!
Vegetarian Cauliflower Steaks
- Cut a head of cauliflower into 1/2 inch ‘steaks’ from top to bottom
- Put cauliflower on a parchment lined tray and brush with olive oil and sprinkle with onion salt. Roast at 425 degrees F for 35 min or until golden brown and tender.
- Meanwhile, add 2 Tbsp of olive oil to a sauté pan and heat. Add diced red onion and sauté over medium low heat until soft. Add the garlic, parsley, basil and tomato and cook for another minute. Add the white wine and juice of one lemon and simmer until liquid is reduced. Season with salt and pepper.
- Add the legumes and lemon zest - taste and adjust seasonings.
- When ready to eat, spoon the bean mixture over your roasted cauliflower steaks and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve warm with a drizzle of balsamic glaze and garnish with a sprig of fresh basil. Enjoy!
Sisters birthdays are a special day of celebration in our Convent. Much prayer and discussion goes into the place setting at the table, the beautiful word that is specially picked just for her and then a few carefully and lovingly wrapped gifts (which are usually a few treat foods that she rarely gets). The Sister gets to choose her dinner entree and dessert from a menu. It’s really such fun – some sisters take up to a week deciding what they’re going to ask for on their special day. This past week, I had the great fun of cooking for one such occasion. I made my signature shrimp dish – a little like a scampi, but made richer by the fettucine tossed with cream and parmesan. The fresh lemon in this recipe is a must – don’t skip it. The Sister slowly savored her meal, a smile emanating after every bite. What a blessing it is to bless others – that’s what I love so much about the gift of cooking.
Stella's Shrimp and Fettuccine
- Boil salted water for pasta
- Meanwhile, sauté ¼ c. diced onion and crushed garlic clove until translucent over medium low heat. Watch carefully so you don't burn the garlic. Add chopped basil leaves and chopped tomato – lightly toss, sauté and remove from heat and into a dish to hold.
- Cook your pasta and when finished, toss with 4 Tbsp. butter, warmed heavy cream and 1/2 cup fresh parmesan until you have an “Alfredo” – add onion salt and fresh ground pepper - seasoning to taste.
- Quickly sauté your shrimp in butter, once golden on both sides, add white wine and juice of one lemon. Simmer slightly and then add the tomato mixture back to the pan and combine - season to taste.
- Serve fettuccine with the shrimp tossed over – sprinkle with the lemon rind, freshly grated Parmesan cheese and chopped parsley.