Tag Archives: artichoke

How to Make Pizza

One of my favourite things to cook when friends drop in for dinner is homemade pizza. Guests normally find it pretty entertaining to watch as I make the dough and then they each get to roll up their sleeves and earn some participation points while they add toppings to their own personal pizzas. Kids will enjoy this part as well. The fastest way is to pick up the already prepared pizza dough at the grocery store and merely add the sauce and toppings, but for what little additional work is required to make your own dough, I think it’s worth making it yourself and getting flour on your clothes – part of the fun! Continue reading

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Rice and Artichoke Spring Salad

Of all the recipes on this site, this one is hands down the quickest and easiest. It is a side dish that I’ve been preparing for over ten years and that I keep coming back to, no matter how my tastes change or refine. Enjoy.

 

Preparation time: 10 minutes

Cooking time of rice: varies depending on the rice

(Serves 10 as a side dish)

 

Ingredients:

1 cup uncooked regular rice

4 green onions, chopped

1/4 cup chopped parsley

1 medium red bell pepper, chopped

1 can (10-14 ounces) artichoke hearts, drained and cut into half or quarter pieces

Lemon garlic vinaigrette (see below)

 

Lemon Garlic Vinaigrette

1/4 cup olive oil

2 tbsp lemon zest

Juice from 2 lemons

2/3 tsp salt

pepper to taste

1 tsp oregano

1 clove garlic, chopped finely

 

Directions:

1. Cook rice as directed. As it cooks, prepare the lemon garlic vinaigrette

2. Mix rice and remaining ingredients in large bowl, then toss with vinaigrette mixture. Cover and chill in the fridge for 2-3 hours before serving.


Mediterranean Pesto Fettuccine

Two summers ago when I was training for my first Marathon I became addicted to eating pasta. I was hungry all the time and needed constant carb-replenishment. It only took a week and a half of eating spaghetti, however, until I my body had enough and all of my white shirts had been stained with pasta sauce. I came up with this recipe in attempt to redeem pasta’s reputation at my dinner table; it is a lighter alternative to tomato-based sauces and will please the fussiest of eaters who normally wouldn’t eat a lot of vegetables. This has become one of my favourite dishes that I enjoy cooking up at least once a month. Continue reading