SANDRA’S ITALIAN PESTO SPAGHETTI SQUASH

The strands of squash resemble spaghetti noodles,
which makes a healthy and tasty substitute for pasta...

Servings: 4

Prep : 15 Minutes |

Cook: 15 Minutes
--(longer for larger spaghetti squash)

Posted by: Sandra

INGREDIENTS

1 (1.5 lb.) spaghetti squash

1 tablespoon olive oil

1/4 red onion, julienned

1 garlic clove, minced

1/4 teaspoon red pepper flakes

2 ripe roma tomatoes, chopped

1/4 cup jarred marinated and quartered artichoke hearts, roughly chopped

6 kalamata olives, quartered lengthwise

2 tablespoons jarred roasted red bell peppers, roughly chopped

3 tablespoons prepared basil pesto

½ teaspoon lemon juice

2 tablespoons feta cheese crumbles

METHOD

Pulp resembles spaghetti

Pierce squash with a paring knife (leave whole). Place on paper towel lined plate in microwave, and cook on high for 10 minutes, until squash is soft. Let stand 10 minutes to cool.

Amount  that a 2.5#
 squash yields

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and saute until tender. Add garlic, red pepper flakes, and saute for 30 seconds. Add the tomatoes, artichokes, kalamata olives, and roasted bell peppers; cook only until tomatoes are warm.  Cut the squash in half lengthwise, and use a large spoon to scoop out the pulp.  Add the pulp, basil pesto, lemon juice to skillet, and toss with tongs to incorporate with vegetables and to warm through.  Pour into serving dish, top with feta cheese crumbles, and serve warm. – Enjoy!

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Tip:  A very stress-free recipe to prepare, as you can prep all your other ingredients while the spaghetti squash microwaves.

SANDRA’S WORLD-CLASS ITALIAN SALAD

My husband and I adore
this impeccable salad ~
I created this after being inspired 
by a version I had at a local eatery...

Servings: (4)
Prep: 5 Min.

Posted by Sandra

INGREDIENTS

***Vinaigrette:

1-1/2 tablespoons balsamic vinegar

3 tablespoons honey

3 tablespoons olive oil

1 teaspoon dijon

***Salad:

6 cups mixed dark salad greens and herbs

1/8 of a red onion, julienned

8 pitted kalamata olives, quartered lengthwise

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained

¼ cup crumbled feta cheese

METHOD

For the vinaigrette, whisk together the balsamic vinegar, honey, and dijon, until the honey is incorporated.  Gently drizzle the olive oil in a steady stream while whisking, until vinaigrette is emulsified.

For the salad, in a medium bowl, toss together the mixed greens and herbs, red onion, and kalamata olives.  Drizzle salad with vinaigrette, and toss.  Serve prepared salad among 4 plates, place the quartered artichokes around parameter of each, and sprinkle with feta crumbles. – Enjoy!

SANDRA'S HOMEMADE MOUTH-WATERING MEDITERRANEAN PIZZA

This pizza was inspired by my favorite pizza 
that I've eaten a few times
at the Glacier Brewhouse in Anchorage...

Servings: (6 to 8)
Prep: 15 mins. |
25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***White Sauce:
2 tablespoons butter
1 garlic clove, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1 cup milk
¼ cup parmesan cheese
freshly ground black pepper to taste

***Toppings:
12 baby spinach leaves
6 crimini mushrooms, thinly sliced
1 roma tomato, thinly sliced
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
8 pitted kalamata olives, quartered lengthwise
2 green onions, sliced
1 tablespoon roughly chopped basil
2 cups mozzarella cheese, shredded

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add 3-1/3 cups of flour, kosher salt, and oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in the oven at 425 degrees for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in parmesan, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese).

***Prepare the toppings:
Ladle the sauce over the pizza, and then with the bottom of the ladle use a circular motion to spread sauce evenly over crust within ½” of edge. Arrange spinach leaves over sauce, sprinkle with mushrooms. Place tomato slices, artichoke hearts, and kalamata olives over mushrooms. Sprinkle with green onions, basil, and shredded mozzarella cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 20 minutes, until crust is golden brown.

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Tip:  Prepare the sauce so it cools, and other topping ingredients while pizza dough is rising.