The Rosemary: A Pizza Love Story

After an enduring day and a trying TRX-style bootcamp, I wanted nothing more than some comfort food. And for me, nothing is more supportive than some good ol' pizza pie. The snow storm was 3 hours in, so we weren't going out. I whipped up a batch of my thin-crust dough and let it rise while I prepared the rest of the ingredients, which in all honesty, came together as I hunted through my pantry and refrigerator. And it resulted in my love – no lust – for my all-time favorite pizza. Here's what you need. 

 Ingredients: 

12" round of your favorite homemade or store bought pizza dough 
2 T olive oil 
1 T minced garlic 
1 T chopped fresh rosemary (trust me, you'll want the fresh herb) 
3/4 C arugula 12 thin slices of fresh mozzarella (preferably bufala)
1/4 C toasted walnuts, coarsely chopped 
2 farm fresh or organic eggs (it makes a difference in how the whites set up and how the yolks taste) 

Directions: 

Preheat pizza stone at 500º (this of course will vary depending on your oven). 

Cook the dough just long enough where it's stiff enough to hold your ingredients (typically 5 minutes). While the dough is cooking, heat oil over medium-low heat. Add the garlic and rosemary and cook until the garlic is softened (but not browned). Turn off the heat and let it sit and infuse.

Pull the dough out of the oven and assemble your pizza as it rest on the hot (very hot, so be careful) pizza stone. First, drizzle your infused oil over the bottom of your crust. Then cover with arugula. Top with the slices of cheese – feel free to add as much or as little as you desire. Then sprinkle on the walnuts.

Place the pizza in the oven and cook for about 3 to 5 minutes, just until the cheese begins to soften and melt. Remove the pie and crack two eggs directly on the pizza. Place in the oven and cook just until the whites setup and are opaque. You want the yolks runny. If your crust is getting dark, turn down your temperature to 425º or 450º and keep a close eye on it.

Remove from the oven and let it rest for 3 minutes. Garnish with fresh cracked pepper and fleur de sel (or course salt crystal). Gently break the yolks with a fork and spread them around. Cut into slices and enjoy!

Cook Quinoa (Keen-Wa)

I've been eating quinoa since a friend introduced it to me during a post-holiday cleanse in 2006. Though it's easy to cook, it took a few recipe trials to learn the best way to serve this hearty core food. It looks like a grain, but Quinoa is a seed loaded with protein, fiber, and iron. It's a complete protein, which means it contains all eight essential amino acids. With no fat, sodium, or cholesterol, this super food should have a special place in your pantry. Here are basic cooking instructions; see recipes for meal ideas.

Ingredients:

3 C organic quinoa, rinsed and drained
6 C organic, low-sodium chicken broth
Salt

Directions:

Combine quinoa and broth in a large stock pot and cover with lid. Turn burner on high and bring to a boil. Once the broth boils reduce heat to a simmer; cook until all liquid is absorbed, 15 to 20 minutes. Season with salt.

Boil Eggs

Eggs are my go-to power food. They serve as the basis for a number of protein-rich meals and make a quick, healthy snack. So here's how to boil eggs. It may seem obvious, but I boiled many eggs before perfecting my ideal soft-hard boiled egg. They can be eaten whole with a little salt and pepper, chopped and tossed with a salad, or transformed into a simple egg salad (see recipes).

Ingredients:

6 large organic eggs
Large pot of cold water

Directions:

Place eggs in large pot and fill with cold water, making sure there is at least 1" of water covering the top of the eggs. Cover with a lid.

Turn the burner on high and bring to a boil. As soon as the water begins to boil, turn off the burner. Allow the eggs to sit in the hot water for 7 or 8 minutes.

Remove the eggs and place on a paper-lined plate to dry and cool. Once cool, gently crack on a hard surface and roll back and forth to help release the shell for an easier peel.

Red, White & Green Crostini

I was recently invited to a potluck party and was fresh out of ideas. Known for impressive appetizers, even a contest, the pressure was on. These were the kind of party people who didn't eat beforehand and expected some tasty grub to complement their beer and cocktails. I had just read an article about roasted grapes, so I threw together this crostini with items I already had at home and some seasonal grapes. It was sweet, peppery, citrusy, crunchy and savory all in one bite.

Ingredients:

Day-old baguette, thinly sliced on a diagonal
3 C in-season grapes, de-stemmed, washed and dried
1 C ricotta cheese, room temperature
1–2 T orange juice
1 C arugula, roughly chopped (or whole leaves of baby arugula)
4 T olive oil
salt & pepper to taste

Directions:

Preheat the oven to 450º.

Toss the grapes with the olive oil and 1 t salt and spread on a rimmed sheet pan. Roast until the skins just begin to split, about 10 minutes. Set aside to cool.

Place the baguette on a sheet pan and brush the top of each slice with olive. Broil until golden brown, 2 to 3 minutes. Set aside to cool.

Mix the ricotta, orange juice and salt and pepper until smooth.

Spread a healthy portion of the ricotta mixture on each baguette slice. Press arugula into the cheese; top with 2 roasted grapes. Salt the finished crostini as necessary.

Serve at room temperature.

Egg in a Whole

I was baffled the first time my husband announced one of the childhood food staples he most missed was egg in a hole. Huh? I grew up with some crazy combo casseroles, but this took cheesy childhood dishes to a new level...until I saw a Food Network chef whip up a modern and wholesome version of this classic breakfast snack. The very next weekend I found myself in the kitchen taking in a lesson from my husband, and the result was whimsical and worthy! Here's how we built ours.

Ingredients:

1/2 day-old baguette, sliced on the diagonal 3/4" thick
4 to 6 organic eggs, depending on how many you choose to make
Garlic white cheddar cheese, thinly sliced
1 roma tomato, thinly sliced
3 sprigs of fresh thyme, de-stemmed
Salt & pepper to taste

Directions:

Preheat a griddle to 350º or over medium heat.

Lightly butter both sides of the sliced baguette. Cut or tear (or use a small biscuit cutter) to make a 1 1/2 to 2" round cutout in each slice of bread. Place the slices on the griddle; flip over once lightly browned.

After flipping, crack one egg into each hole of the bread. Allow to cook until almost over-medium. Layer with a slice of cheese until it melts. Top with sliced tomato, thyme and salt and pepper to taste. Eat while hot with a small arugula salad tossed with fresh lemon juice, olive, salt and your favorite nuts.

Winter Veggie Soup

It's fall and that means the beginning of cold and flu season. While I tend to stock up on wellness tablets, zinc, olive leaf, vitamin c and herbal tea, the best remedy for tummy, head and soul is soup – of the homemade variety. You can throw anything into this soup – beans, chicken and other veggies. This happens to be my favorite superfood combination.

Ingredients:

64 oz free-range, low-sodium chicken broth
1/2 onion, coarsely chopped
3 cloves garlic, smashed
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2 parsnips, coarsely chopped
1 red bell pepper, coarsely chopped
8 fingerling potatoes (purple if you can find them), chopped in thirds
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 T dried oregano
1/2 t red pepper flakes
1 package frozen whole wheat cheese tortellini
1 cup red chard, roughly chopped
salt & pepper to taste

Directions:

Bring 32 oz of the broth to a simmer over medium heat. Add all ingredients, except the tortellini and salt and pepper. Allow the veggies and seasonings to simmer in the broth until tender, 20 to 30 minutes. Add more broth as needed, as the veggies soak it up and it evaporates. Taste the broth and adjust seasoning. Bring the mixture to a low boil and add the tortellini; cook for 5 to 7 minutes, or until cooked through. Stir in the chard until slightly wilted. Serve with a sprinkle of parmesan and crusty bread.

Mesquite Quiche

Quiche is one of my favorite weeknight dinners, given its easy preparation and all-in-one appeal. Any protein or vegetables can be added to this simple egg dish, but this combination captures my favorite smoky and savory flavors.

Ingredients:

2 T olive oil
2 cloves garlic, minced
1/4 onion, chopped
1 t ground cumin
1 t dried oregano
1/2 red pepper, seeded and chopped
1 small green chili, seeded and chopped
1/2 medium zucchini, quartered
1/3 C black beans, rinsed and drained
4 large eggs, slightly beaten
4 ounces low-fat milk
1/3 C jalapeno cream cheese or 3/4 C shredded pepper jack cheese
1/3 C mesquite or peppered deli turkey, chopped
1 frozen, lard-free whole wheat pie crust

Directions:

Preheat oven to 375º.

Heat olive oil in a skillet over medium-low heat. Add onion, garlic and a pinch or two of salt and pepper. Saute 2 to 3 minutes or until onion is softened. Stir in the cumin and oregano until well blended. Add red pepper and green chili and saute for 5 to 7 minutes or until softened. Stir in zucchini and black beans. Once heated through, remove skillet from heat and set aside.

In a mixing bowl, combine eggs and milk. Stir in the cheese until blended. Add turkey and vegetable mix to bowl. Poor mixture into the frozen pie crust.

Bake for 35 to 45 minutes, or until toothpick inserted in the middle of the quiche comes out clean.