Chicken and veggie skewers 370.
(photo credit: Courtesy Joy of Kosher)
INDIVIDUAL MOROCCAN PIZZAS
Makes 4 servings
Prep time: 10 min
Cook time: 30 min
450 gr. lean ground beef
1 medium onion, finely chopped
6 pitted prunes, finely chopped
2 Tbsp. tomato paste
1 Tbsp. chopped mint
1 Tbsp. chopped parsley plus more for garnish
1⁄4 tsp. ground coriander
1⁄4 tsp. paprika
1/4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
1 frozen pizza dough, defrosted and cut into 4 equal pieces (255 gr.)
Preheat oven to 190º. Grease 2 sheet pans and set aside. In a large bowl, combine all ingredients except dough. Mix well until combined.
On a lightly floured surface, roll out each piece of dough to a 15-cm. circle and place on prepared sheet pan. Divide meat into four equal amounts and place each in a ball on top of each circle of dough. Using your hands, press mixture into a thin even layer all over the dough, leaving a 0.6-cm. edge.
Bake for 25 to 30 minutes or until crust is lightly browned and crispy.
CHICKEN AND VEGGIE SKEWERS
Prep time: 10 min
Cook time: 15 min Makes 6 servings
2 boneless, skinless chicken breasts, cut into 2.5-cm. cubes
2 small zucchini, halved lengthwise, then cut crosswise into 1.2-cm. slices
1 large red onion, cut into 1.2-cm. thick wedges
24 cherry tomatoes
1⁄2 cup Italian salad dressing or marinade
Preheat broiler to high. Lightly spray a large rimmed baking sheet.
In a large bowl, combine chicken, zucchini, onion, tomatoes, and dressing; toss to coat. Thread any combination of chicken and vegetables onto skewers and place on the prepared baking sheet.
Broil on high for 10 to 15 minutes, or until chicken is cooked through.
Make it a meal: Serve with rice pilaf.
Dress it up: Look for long, thick-branched rosemary sprigs to use as elegant skewers and to add a touch of extra flavor to your dish. Pull off most of the rosemary leaves to save for another use, leaving the herbs at the top of the skewer intact. Add multicolored bell peppers, yellow squash, and yellow pear tomatoes to enhance the colors. Assemble and broil as instructed above.THAI PESTO NOODLES
Prep time: 5 min
Cook time: 15 min Makes 6 to 8 servings
2 cups coarsely chopped cilantro
1⁄2 cup toasted unsalted cashews
1 Tbsp. toasted sesame oil
1⁄2 tsp. kosher salt
1 1.2-cm. piece ginger, peeled and grated, or 1⁄2 tsp. ground ginger
1⁄4 to 1⁄2 cup olive oil
450 gr. spaghetti, cooked according to package directions
In a food processor, combine cilantro and cashews; pulse a few times to coarsely chop.
Add sesame oil, ginger, and salt, and pulse.
With processor running, slowly add olive oil until you reach desired consistency.
Toss with hot cooked spaghetti and divide among serving bowls.
Make it a meal: Add leftover shredded rotisserie chicken to round out the meal.
Dress it up: Add vibrant colors that will really pop off the fragrant green pesto pasta. In a sauté pan, heat 1 tablespoon olive oil over medium heat, and sauté 1 cup thinly sliced red, orange, and yellow peppers for 8 minutes, or until soft. Add 1 cup thawed frozen shelled edamame, and cook until heated through. Toss with pesto and pasta. Divide among serving bowls. Garnish with chopped cashews and cilantro for the finishing touch.