We like to fix new recipes a time or two before recommending them on the blog. Often, they become instant favorites, or at least something we really enjoy and would make again. On the rare occasion we don’t care for one, we scrap it and move on. We hit on one recently and boy, is it a doozy! Like throw out the entire dish, bad. The combo of radish and garlic completely overwhelmed the apple and cucumber. Maybe I’ll try it again without the garlic? Nah. Sample if you’re brave:
Here are the keeper dishes that made the cut:
Breakfast for Mark:
Tomato and Cheese Pie
Adapted from the Supermarket Diet Cookbook. This dish could be called Tomato Basil Pie because the ricotta and parmesan take a back seat to the fresh flavors of the other basil and tomato. Served warm or at room temperature, this pie makes a nice breakfast or brunch side dish.
- 15 oz. ricotta cheese
- 4 large eggs
- ¼ cup freshly grated parmesan cheese
- ½ tsp. salt, plus additional for sprinkling
- 1/8 tsp. coarsely ground black pepper, plus additional for sprinkling
- 1/4 c. milk (I use almond or unsweetened coconut milk)
- 1 T. cornstarch or arrowroot powder
- 1 cup packed fresh basil leaves, chopped
- 1 lb. ripe tomatoes (3 medium) thinly sliced
- Preheat oven to 375°F. In a large bowl, with whisk or fork, beat ricotta, eggs, parmesan, salt and pepper until blended.
- In a small bowl, whisk cornstarch or arrowroot powder with milk until blended; whisk into cheese mixture. Stir in basil. Pour mixture into 9 inch glass or ceramic pie plate.
- Arrange tomato slices on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper.
- Bake pie until lightly browned around edge and center is puffed, 30-35 minutes. Cut into wedges and serve warm or at room temperature. Enjoy! http://www.arthurizedhome.com
Chop Chop Fresh Veggie Salad – Crunchy and delicious! Minus the olives and feta, because a certain someone still doesn’t care for them. *ahem*
Carb Buster Breakfast – We never tire of breakfast for dinner. Protein and veggie-packed, this simple dinner is savory and satisfying.
Tuscan Chicken with Sun-Dried Tomatoes and Creamy Garlic Sauce – Delish!
Watermelon, Cucumber and Feta Salad – New! Simple, light and refreshing; perfect for using up garden produce these hot, summer days. That combination of cucumber, mint and lime is amazing!
Mustard Glazed Baked Chicken Thighs – A favorite dinner; this one is kid-friendly (the mustard flavor is subtle) and quick to prepare.
Cannellini Lemon Dip – New! My thirteen year old niece pronounced this dip “really good” and then scolded my sister for taking “her” dip. Ha ha! I guess it’s a keeper too. I couldn’t find preserved lemon locally so I ordered it online. If possible, use a product with no preservatives or added sugars. Look for three ingredients: lemons, water and sea salt.
No Sugar Chocolate Chip Cookie Dough Dip – This is one of those 10% treats. Minus the chocolate chips, this recipe is processed sugar-free. We use stevia sweetened chocolate chips. Hubs eats his with gluten free cookies, I’m having mine with apple slices. Gluten free pretzels are a tasty dipper as well.
Have a great new week, everyone!
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