I think it’s finally time that we see the fresh new leaves coming out and the snow melting. With a long overdue goodbye to winter, here are some final recipes that got us through that stretch.
Zucchini Taco Boats
Ingredients: 4 whole zucchinis (sliced in half, then shelled out), 4 cups cheddar cheese (sprinkled before and after placement of meat), 1 package lean ground beef, 1/2 white onion (sliced thinly or diced), 1 tbsp cumin, 1 tbsp chili powder, 1 tbsp garlic powder, 1 whole tomato (diced), 1 cup parmesan rice, salsa and sour cream to top boats (I used plain Greek yogurt instead).
Instructions: preheat oven to 375 degrees and line a baking dish with tinfoil. Rinse and slice zucchinis in half, then shell them out with a spoon (I found it easier to slice the meaty portion with a knife along each side and each end and pop it out), grate cheese, slice tomato. In a frying pan, cook ground beef with onion, cumin, chili powder, garlic powder and a bit of water. Top the shelled zucchinis in the following order: layer of cheese, generous layer of meat, layer of cheese, then tomatoes. Place dish in the oven for 25 minutes. While the boats are in the oven, place the rice in a rice cooker with appropriate portion of water. Top with salsa, sour cream (or plain Greek yogurt) and enjoy with the beverage of your choice!
Woodenheads Dynamo Copycat Pizza
If you have ever been to Kingston or especially if you are from there, you know of Woodenheads restaurant downtown. They boast incredible dishes from around the world, but mainly freshly made pizzas in their very own wood oven. One of their most popular pizzas is called the Dynamo which uses pesto as a base and is topped with feta, cherry tomatoes, shredded chicken and a honey drizzle. We kept
this very similar but added a bit of bocconcini and used our own fresh made pesto from the summer and it was to die for!
Ingredients: 1 store bought pizza crust, 1 cup feta cheese, 16 medallions bocconcini (approximately 1 container), 1 small can pesto, 1/2 container cherry tomatoes (halved), 2 chicken breasts (baked first, then shredded), 2 tbsp honey (heavy drizzle).
Instructions: preheat oven to 425 degrees and bake chicken ahead of time for 35 minutes. You can pan-fry it if you prefer, but I find it shreds easier right from the oven. While the chicken is cooking, slice cherry tomatoes and feta (unless you bought cubes). Once chicken is done, use two forks to shred the breasts. Turn the oven down to 375 degrees. Spread the pesto over the dough generously, place bocconcini medallions strategically around pizza (4 per slice so they melt into each other), then top with feta, cherry tomatoes, and shredded chicken. Drizzle a heavy amount of honey overtop of the pizza. Finally, place the pizza in the oven for approximately 18 minutes (or whatever the dough package says).
Enjoy with a refreshing glass of Sauvignon Blanc from New Zealand (I suggest Kim Crawford Marlborough Sauvignon Blanc).
Doughy & Delicious Tuna Roll
Ingredients: 2 cups sifted all purpose flour, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon salt, 1/4 cup shortening, 3/4 cup milk, 1 egg (beaten), 1 can tuna (drained and flaked), 1-1/2 tablespoon parsley (chopped), 2 teaspoons grated onion, 1/4 cup pickle relish.
Instructions: resift flour with baking powder and 1/2 teaspoon salt, cut in shortening with a pastry blender or two knives. Add 1/2 cup milk and egg then mix just enough to combine ingredients. Knead dough a few times on a floured board and roll out in rectangle about 1/4″ thick. Preheat oven to 400 degrees. Combine tuna, parsley, onion, remaining milk and salt, then add relish. Spread mixture on dough and roll up as for jelly roll. Place seam side down on a greased cookie sheet and bake for 40 minutes. Pair this doughy, hearty meal with a fresh mixed green salad with cucumbers and a glass of Minervois. I paired mine with Château Sainte-Eulalie Plaisir D’Eulalie 2015.
NOW, on to lighter and brighter days…