Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

We can’t talk about artichokes without bringing spinach into the mix, right? But let’s create something better than spinach and artichoke dip, ok. (no matter how good it is). So today I am sharing some delicious spinach & artichoke flatbread pizzas topped with spinach and artichokes (duh) but also fresh watercress and creamy fontina cheese.

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

It’s been said, every pizza is a personal pizza if you try hard enough. But I do not want to give myself that option. These pizzas are truly personal pizza’s made from flatbreads so you can feel good about eating one by yourself. And if you make enough to have leftovers, might I recommend frying an egg on top and eating it for breakfast? (now, I’ve got your attention.)

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza
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Spinach & Artichoke Pizza

because you cannot talk about artichokes without talking about spinach at least once! 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1-2 artichokes
  • 1.5 tbsp olive oil
  • 2 cups spinach
  • 1 clove garlic
  • 4 individual whole wheat flatbreads
  • 4 oz fontina cheese
  • 1 cup watercress

Instructions

  1. Cook the artichokes to your liking. (I cooked all my artichokes at once and used them throughout the week.)

  2. Preheat the oven to 350 degrees. Place tinfoil on top of a baking sheet. Add the 4 flatbreads to the baking sheet. 

  3. In a small sautée pan, add 1/2 a tbsp of olive oil into the pan and the 2 cups of spinach. Heat on medium until the spinach is wilted. 

  4. Add the remaining 1 tbsp of olive oil to a small mixing bowl and mince the garlic. Mix the garlic and olive oil together and lightly spread on the flatbreads. 

  5. Add the spinach to each of the 4 flatbreads.

  6. Shred the fontina cheese. Add one ounce to each of the flatbreads. 

  7. Add cooked artichoke hearts to the tops of each flatbread. 

  8. Place the flatbreads in the oven for 5 to 8 minutes. 

  9. After the flatbreads come out of the oven top with fresh watercress. 

Recipe Notes

If you prefer, you can use store-bought artichokes or check out this recipe for how to cook fresh ones. 

 

Spinach & Artichoke Flatbread Pizza

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Spinach & Artichoke Flatbread Pizza

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Let me start off by saying this is certainly not one of my healthier recipes. Now that I got that out of the way, this grilled cheese is incredible. And while I do not condone this as healthy, you are getting some veggies along side all that cheese!

Green Goddess Grilled Cheese

Note: make sure you strategically place your cheese if you want to get that awesome pull apart cheese look when you cut this sandwich in half, otherwise you will be disappointed. Case in point check my video on Instagram.

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese
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Green Goddess Grilled Cheese

Herbs, Avocado & Spinach gives this grilled cheese incredible flavor and texture.

Ingredients

For the Green Goddess Pesto

  • 1/2 cup basil
  • 1/2 cup parsley
  • 1/4 cup scallions
  • 2 tbsp pine nuts
  • 1 clove garlic
  • 1/2 lemon, juiced

For the grilled cheese

  • 1 tsp butter
  • 2 slices sourdough bread
  • 2 TBSP Green Goddess Pesto
  • 1-2 oz havarti cheese
  • 1 oz mozzarella cheese, shredded
  • 1/2 cup spinach
  • 1/4 avocado

Instructions

  1. In a food processor, add the pesto ingredients, basil, parsley, scallions, pine nuts, garlic, and lemon juice. Blend until all the ingredients are well combined. 

  2. In a large skillet, on medium heat, add the teaspoon of butter.

  3. Once the butter is melted, add the two slices of sourdough. Flip so both sides are toasted evenly. 

  4. Take the toasted bread off the skillet. Add the pesto, havarti cheese, mozzarella cheese, spinach and avocado to the bread. Top with the other piece of bread

  5. Add the sandwich back to the skillet. Cook on each side for about 5 minutes, or until the cheese is melted to your liking! 

Green Goddess Grilled Cheese

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Green Goddess Grilled Cheese

Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne

Yes, I know another pesto! But when ramps are in season, I just have too! In fact, I have been waiting quite a long time for these ramps to arrive. Even with some of the unseasonably warm weather here, I was a little off on timing for a lot of my spring vegetables.

Burrata & Ramp Pesto Penne

Have you tried Banza pasta yes? It is made from chickpeas! What I like about this pasta is that it has 2x the protein ( 25g) and 4x the fiber than regular pasta. I infrequently eat pasta because it never keeps me full, but with Banza it is full of fiber and protein which is what keeps you full. Just remember that this pasta is actually more caloric than regular pasta due to the chickpeas, so make sure you eat a smaller serving.

Burrata & Ramp Pesto Penne

And to take this ditch up one notch, I added burrata. Enough said.

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Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne
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Burrata & Ramp Pesto Penne

Spring ramps make an irresistible pesto paired with chickpea pasta and burrata cheese 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 4 oz Banza chickpea pasta
  • 8-10 small ramps
  • 1/2 cup arugula
  • 2 tbsp pine nuts
  • 1/4 cup Parmesan cheese
  • 1 tbsp olive oil
  • 4 oz burrata

Recipe Notes

  1. Bring a pot of water to a boil.
  2. Clean the ramps.
  3. In a food processor, add the ramps, arugula, pine nuts, Parmesan cheese, olive oil.
  4. When the water is boiling, pour in the Banza pasta.
  5. Cook according to the instructions on the box.
  6. Drain the water.
  7. Add the Banza pasta to two bowls.
  8. Mix in 1-2 tbsp of pesto.
  9. Cut the burrata in half, and place it on top of each bowl.
  10. To eat, mix in the burrata with the pasta and pesto.

Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne

Sheet Pan Taco Nachos

At this point you know, healthy eating is my jam, but once in a while, a girl just wants her nachos. And there is no better time than Superbowl Sunday, especially when the Patriots are in it!

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TB12 <3

When it comes to the Superbowl everyone has their traditions, what are yours? For my family, I am somewhat embarrassed to admit its Cohen’s mini hotdogs. Is it just my family, or do all Jewish families eat Cohen’s mini hotdogs for all holidays (we even eat them for Thanksgiving).

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So mini hotdogs are certainly on the menu, but on Sunday I will also be making these sheet pan nachos. Because what is there not to like about a sheet pan full of nachos with taco seasoning, avocado, and a fried egg…

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I can’t think of anything?

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Sheet Pan Taco Nachos

Nachos, because its the Superbowl, and nachos are just essential 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 6 oz bag of tortilla chips (I used half a bag each of Late July Blue Corn and Sweet Potato Chips)
  • 4-6 oz of Low-fat Shredded Mexican blend cheese
  • 1/2 cup of black beans
  • 2 tbsp taco seasoning
  • 1 tsp of olive oil
  • 1 onion , chopped
  • 1/2 avocado
  • 1 egg

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread the chips on sheet pan, followed by the cheese, black beans, and taco seasoning.
  3. Place the pan in the oven. Cook in the oven for 10-15 minutes.
  4. In a small sauce pan, add the olive oil and onions. Cook for 10 minutes or until browned.
  5. Take the pan out of the oven, spread the onions on top.
  6. Slice the avocado and place on top of the nachos.
  7. In a small sauce pan, cook one egg over easy.
  8. Place the egg on top and crack.

 

 

 

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If you are looking for other Superbowl recipes how about any of these?

Sweet Potato Black Bean Chili

Grilled Corn Guacamole

Mango Guacamole 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Super Greens Pizza

Broccoli is going out with a bang this week! If you are cooking your recipes in sync with me, you are likely up to your ears in broccoli and today is no exception. Today I am sharing a pizza with a crust made from… you guessed it, Broccoli! Yes, I know this is slightly unorthodox, but hear me out. Remember when rice cauliflower was all the rage, well now you can also buy riced broccoli! So great, I know! Well that got me thinking, if you can make cauliflower crust pizza, why not make broccoli crust pizza. And so… I did.

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So to stick with a green pizza theme, I decided to only top this pizza with green things! This is where an arugula pesto, baby broccoli, zucchini ribbons, and more arugula comes into play. And because I am not completely insane, there is plenty of cheese too! now, that would just be downright crazy!

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Super Greens Pizza

  • Servings: 2
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greens on greens on greens

Ingredients

– 2 cups of riced Broccoli – 1 clove of garlic, minced – 1/2 cup mozzarella cheese, shredded – 1 egg, beaten – 1 cup of arugula – 1/4 cup sunflower seeds – 1/4 cup Parmesan Cheese – 2 TBSP olive oil – 2 oz of fresh mozzarella balls – 1/2 cup of baby broccoli – 1/2 cup zucchini, spiralized – 1 cup arugula

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Rice broccoli (or better yet buy riced broccoli)
  4. Put the broccoli in the microwave for 8 minutes
  5. Add the garlic,1/2 a cup of shredded mozzarella cheese and egg into a bowl. Mix well.
  6. Pour the broccoli mixture onto the parchment paper. Use the back of a wooden spoon to evenly spread our the mixture into a circle.
  7. Bake the broccoli crust in the oven for 25 minutes.
  8. Meanwhile, make the pesto. Add the arugula, sunflower seeds, Parmesan, and olive oil to a food processor. Pulse until well combined.
  9. Next, in a small sauce pan add a tsp of olive oil, broccoli, and spiralized zucchini. Cook on medium heat for 5 minutes.
  10. When the crust is done, spread the pesto on broccoli crust. Top the mozzarella balls on the crust and then add the broccoli and zucchini.
  11. Add the pizza back into the oven for 5 minutes.
  12. Take out the pizza and top with fresh arugula.
  13. Enjoy warm!

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Broccoli Zucchini Chickpea Farro Risotto

Have you ever had the Spelt Risotto from Trader Joes? It is definitely one of my go to frozen foods at Trader Joes. One package is about 2 servings and has less than 3g of Saturated Fat. You have to be careful in the frozen food section at Trader Joes, I’m looking at you Barbecue Chicken Pizza. I would like to meet someone who can only eat 1/3 of that tiny pizza rather than the 15 g of saturated fat that makes up the entire thing.

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Even though the frozen version is convenient, it’s honestly just as easy to make it yourself. This is another recipe you can make once and it keeps all week. So all it takes is an extra 15-20 minutes on Sunday to have the same (and in many ways healthier, especially sodium wise) recipe.

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Broccoli Zucchini Chickpea Farro Risotto

  • Servings: 2
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copycat of Trader Joes Spelt Risotto

Ingredients

– 1 cup of farro – 2 cups of water – 2 tsp of olive oil – 1 cup of broccoli florets (small) – 1 cup of zucchini (chopped) – 1/2 cup carrots – 1 cup of chickpeas – 3 oz cheese, shredded (I used a cheddar/Gruyere mixture)

Directions

  1. Add the farro to a pot with 2 cups of water. Cook on medium until all the water evaporates and the farro is tender about 8-10 minutes.
  2. In a large skillet on medium heat, add the olive oil and broccoli to the pan. Cook for about 3 minutes before adding in the zucchini and carrots, then cook for another 5 minutes.
  3. Drain and rinse the chickpeas.
  4. Using a cheese grater, grate 3 oz of cheese.
  5. In the pot of farro, add the vegetables, chickpeas and cheese. Cook for 203 minutes on medium heat until all the ingredients are incorporated.
  6. Enjoy warm!

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This is another great recipe to make ahead and eat during the week. I liked to add a pinch of fresh cheese after I heat it up in the microwave.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Cranberry Pomegranate Pistachio Baked Brie & cheese plate

I am trying something a little different for the next few weeks. Instead of featuring an Ingredient, I will cook one dish at a time a Thanksgiving menu (sans the Turkey) I refuse to be responsible for the turkey.

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So let’s start at the very beginning, a very good place to start.

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I am told there is a debate on whether it’s worth it to have on appetizers on Thanksgiving or if its better to just stick to the main event.

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In my family, there is no a question. Appetizers are essential. How could one possibly wait until late afternoon to start the Thanksgiving feast. A true Thanksgiving means feasting all day.

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For my thanksgiving menu, I think the ultimate appetizer is cheese. I have long admired How Sweet It Is cheese plate making abilities so I figured Thanksgiving was the perfect time to put my cheese plate making abilities to the test.

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For my cheese plate, I started out with a baked brie because why not. A baked brie is always the best cheese on a cheese plate. For thanksgiving, cranberries and pomegranate seem like the natural topping for brie, right. I actually think I made this one last year too.

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After the brie, I went with a Creamy Toscano Cheese Soaked in Syrah from Trader Joe’s and a Berry Goat Cheese to stick to the red/pink/purple color palette. I added two “butters” apple butter and fig butter as well as dried cranberries. Last but not least, you need a baguette and then I went with Rosemary Raisin Crisps from Trader Joe’s and a multi-grain cracker.

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Cranberry Pomegranate Pistachio Baked Brie

  • Servings: 8
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a Thanksgiving version of the always perfect baked brie

Ingredients

    – 1 8oz brie wheel

  • 1 TBSP apple butter
  • – 1/4 cup whole fresh cranberries
  • 1/4 cup pomegranate arils
  • 1-2 TBSP chopped pistachios

Directions

  1. Preheat the oven to 350 degrees
  2. Line a cookie sheet with parchment paper.
  3. Deseed the pomegranate, chop the pistachios.
  4. Place the brie on the parchment paper, spread the apple butter on top.
  5. Add the cranberries, pomegranates, and chopped pistachios on top of the brie.
  6. Put the brie in the oven for about 10 minutes.
  7. Enjoy warm!

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I’m thinking not bad for a cheese plate especially one that doesn’t break the bank! What are must haves on your cheese plate?

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Creamy Kale & Spinach Squash Tacos

In Washington, DC there is an amazing vegetarian taco shop call Chaia. The restaurant is located in a quaint little house in Georgetown and the interior design begs to be instagrammed. Chaia’s Farm to Taco tag line is certainly one that I can get behind. They serve a rotating selection of seasonal tacos however, the Creamy Kale and Potato taco is served year round and for good reason. I could eat this taco every day and never be disappointed.

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I had to try to make this wonderful creation for myself, but honestly, I have no idea how they get it so creamy. I gave it my best effort and I think i got pretty close. And then I decided to take this taco to the next level the only way I know how… add it an egg on it!

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Creamy Kale & Spinach Squash Tacos

  • Servings: 1
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a creamy fall squash taco made infinitely better with an egg on top

Ingredients

    – 1 TBSP Olive Oil + 2 tsp, divided
  • 1 small Delicata squash or half an Acorn squash
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, chopped
  • 3 cups Kale, chopped stems removed
  • 3 cups spinach, chopped
  • 1 cup skim milk
  • 1 TBSP whole wheat flour
  • 1 oz fontina cheese
  • 2 small wheat/corn tortillas
  • optional: 1-2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Slice squash into half inch thick rounds, scoop out the seeds.
  3. Drizzle 1 tsp of olive oil on squash, place in the oven for 25 minutes.
  4. Place a medium sized pot on the stove on medium and add 1 TBSP of olive oil, garlic, and onions.
  5. Let garlic sweat for a couple of minutes.
  6. Add the kale and spinach and cook for 5-8 minutes.
  7. Once the kale and spinach is wilted, add milk and continue to stir gently.
  8. After 5 minutes add the flour and continue to stir until ingredients thicken.
  9. Take the pot off the heat.
  10. Slice the fontina cheese and place on top of the tortilla. Add the tortilla directly on the oven shelves for 2 minutes. (You can also heat them up in a toaster oven on the bake setting).
  11. Take the squash out of the oven (after 25 minutes).
  12. To assemble the tacos, add the creamy kale and spinach to the tortilla (cheese already melted). Add 2-3 slices of squash and mash with a fork.
  13. Optional: But not really- Cook 1-2 eggs over easy. Add on top of the tacos.
  14. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Delicata Squash & Mushroom Flatbread

Do you ever come home after a long day of work and want something cheesy? That’s a rhetorical question right. The answer is always. Sometimes I just go for cheese (and a glass of wine) but other times you can add some vegetables to your cheese and call it a Pizza! This flatbread is ready in under 30 minutes by using a pre-made flatbread and highlights the best fall squash has to offer.

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Delicata Squash & Mushroom Flatbread

  • Servings: 3 servings
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easy weeknight dinner ready in under

Ingredients

  • Flatbread (I bought one at Trader Joes)
  • 3 oz of Fontina Cheese
  • 2 tsp olive oil
  • 1 medium delicata squash, sliced into 1/2 inch slices
  • 1/2 cup sliced mushrooms
  • 1/4 cup of onion
  • a couple sprigs of sage

Directions

  1. Preheat the oven to 350 degrees
  2. Slice the squash into 1/2 inch round slices
  3. Scoop out the seeds from the centers
  4. Drizzle with 1 tsp of olive oil
  5. Cook in the oven for 20 minutes.
  6. In a small sautee pan add the mushrooms and onions.
  7. Sautee for about 5-8 minutes.
  8. When the squash is ready, add the cheese to the flatbread, top with mushrooms.
  9. Cook in the oven for 3-5 more minutes.
  10. Sautee the sprigs of sage and sprinkle on top when you pull the flatbreak out of the oven.
  11. Enjoy

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!squash-pizza-1-of-1-4squash-pizza-1-of-1-7

Turkey Apple Cheddar Burgers with Onion Jam

I won’t settle for just any burger… if I am gonna eat a burger it’s got to be special. This turkey burger is certainly special with chopped apples and cheddar cheese stuffed into the burger itself. And to really put it over the top I made some red onion jam (featured here for the first time).

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Remember healthy eating is all about balance, so I paired this burger with butter lettuce wrap instead of buns. Buns aren’t out of the equation for me, I am a fan of carbs too (maybe not as much as Oprah loves bread) but I still eat plenty of it. But today I went for a “healthier” alternative.

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These burgers would be perfect for game day served with sweet potato fries. But for me, Sunday without the patriots is no game day at all 🙁

Turkey Apple Cheddar Burgers with Onion Jam

  • Servings: 2 servings
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Turkey burgers stuffed with apple and cheddar cubes

Ingredients

  • Cooking Spray
  • 8-10 oz of ground white meat turkey
  • 1 sprig of rosemary
  • 2- 3 oz of cheddar, 1 oz cubed and 2 slices
  • 1/4 apple chopped
  • 1/4 cup onion jam
  • 4 leaves of butter lettuce

Directions

  1. Spray cooking spray on a grill pan.
  2. Make the onion jam (see the recipe for butternut squash pizza)
  3. Pull the rosemary off the stem.
  4. Form 2 patties with rosemary, cheddar and apples into the patty.
  5. Grill the patties for 6-10 minutes until done.
  6. On a plate, place one lettuce leaf, the burger, cheddar, and onion jam. Top with the other piece of lettuce. Enjoy immediately.

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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