1 |
bunch arugula, torn into bite-size pieces (optional)
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Greek Stuffed Pizza
2 |
teaspoons canola oil |
1 |
onion, chopped |
1 |
(10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1
1 |
(12 ounce) can artichoke hearts quarters, slightly chopped
cup ricotta cheese |
1/3 |
cup feta cheese, crumbled |
1/4 |
cup chopped fresh dill |
4 |
scallions, thinly sliced |
1/2 |
teaspoon freshly ground pepper |
1/2 |
Recipe (about 1 pound) Basic Pizza Dough – whole wheat variation, at room temperature.
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2 |
teaspoons canola oil |
1 |
onion, chopped |
1 |
(10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1
1 |
(12 ounce) can artichoke hearts quarters, slightly chopped
cup ricotta cheese |
1/3 |
cup feta cheese, crumbled |
1/4 |
cup chopped fresh dill |
4 |
scallions, thinly sliced |
1/2 |
teaspoon freshly ground pepper |
1/2 |
Recipe (about 1 pound) Basic Pizza Dough – whole wheat variation, at room temperature.
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5 |
ounces lean ground pork |
5 |
ounces lean ground beef (10% or less fat) |
1 |
onion, finely chopped |
1 |
small eggplant, peeled and finely diced (about 1 cup) |
1 |
large egg |
3 |
tablespoons plain dried bread crumbs |
1/4 |
cup finely chopped fresh flat-leaf parsley |
1 |
teaspoon dried oregano leaves, crumbled |
1/2 |
teaspoon ground allspice |
1/4 |
teaspoon cinnamon |
1 |
(28 ounce) can diced tomatoes
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