Sunday, April 26, 2015

Simple Honey-Dijon Spinach Salad

A salad doesn't need a lot of ingredients to be good. In this simple but yummy salad, baby spinach leaves are tossed with my homemade Honey-Dijon Dressing - a delicious combination.

It's good as-is, but feel free to add garnishes as desired. Tomatoes, almond pieces, or cucumber slices are especially good additions to this salad.


4 to 6 ounces fresh baby spinach
3 to 4 tablespoons Honey-Dijon Dressing

Place the spinach in a large bowl.

Add the dressing to the spinach, tossing well. Use only enough dressing to lightly coat all of the spinach with the dressing.

-- 4 servings

Sunday, April 19, 2015

Spaghetti with Tomatoes and Mixed Olives

This is a variation of my recipe for Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives.

Here, I used a combination of green and black olives which I had on hand and needed to use up. It was delicious, and I'm not sure which version I like better!


8 ounces dried spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1/3 cup sliced pimiento-stuffed green olives or plain pitted green olives
1/3 cup sliced black olives
1/2 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Cook the spaghetti according to the package directions. Drain.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic, along with the red pepper flakes (if using). Saute over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Add the remaining ingredients. Simmer, uncovered, over medium-low heat for 20 minutes, stirring occasionally.

Toss the sauce with the cooked/drained spaghetti, and serve.

-- 3-4 servings

Saturday, April 11, 2015

Gorgonzola Pizza with Caramelized Onions and Basil (12-inch)

I created this pizza to replicate a slice I enjoyed at a pizzeria in the Philadelphia suburbs.

I was pleased that my version turned out every bit as good as the restaurant slice that I so fondly remembered.


1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
2 tablespoons extra virgin olive oil
1 medium red onion, halved and thinly sliced into 1/2 rings
1 clove garlic, minced
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
2 tablespoons fresh basil leaves, shredded
1/2 cup gorgonzola cheese, crumbled
Salt & freshly ground black pepper to taste

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion-garlic mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Sprinkle evenly with the basil and the gorgonzola. Top it off with the remaining 1/2 cup of mozzarella.

Bake for 10-15 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings