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Tuesday, May 26, 2009

Strawberry Salad with Poppy Seed Dressing & Buckwheat Zucchini Pancakes

Strawberry season is finally here! Every year this sweet, juicy heart shaped fruit is very much anticipated. Strawberries make a great accompaniment to just about anything sweet and are great in salads too.
This salad is full of fresh strawberries, grilled chicken, feta, toasted hazelnuts, and drizzled with a rich and creamy poppy seed dressing. To add even more to your plate are a few fluffy dollar pancakes made of buckwheat and fresh grated zucchini. These little pancakes are perfect for soaking up the leftovers.
Prepare for an afternoon luncheon with a few of your favorite girlfriends, or a light supper.

Strawberry Salad with Poppy Seed Dressing

8 cups fresh spring green salad mix
12 fresh strawberries, halved
12 ounces grilled chicken breast, chilled
4 tablespoons toasted hazelnuts, chopped
4 tablespoons crumbled feta
4-8 tablespoons Brianna's Rich Poppy Seed Dressing

Divide fresh greens among four plates. Top with grilled chicken and strawberries. Drizzle each salad with Poppy Seed dressing and top again with hazelnuts and feta. Serve chilled with warm Zucchini Pancakes (recipe follows).

Buckwheat Zucchini Pancakes

3/4 cup Buckwheat Pancake mix
1 cup zucchini, shredded
1 egg
1 cup low fat milk
2 tablespoons water
1 tablespoon olive oil
dash of sea salt

Preheat griddle to 400.
In a mixing bowl add pancake mix, and salt; set aside. In a separate bowl whisk together egg, milk, water, and olive oil. Pour into pancake mix; stir until well combine and not lumpy. Add shredded zucchini and mix.
Pour pancake mixture onto griddle making dollar sized pancakes. Brown and both sides. Serve warm with salad.

Friday, May 8, 2009

Breakfast Pizza

Greasy, left over Pizza for breakfast is a thing of the past in my adult life.
As I have mastered the science of homemade crust and layering of flavors over the years, the time has finally arrived to recreate this delicious childhood memory into something more palatable.
This pizza offers an entire meal in one, with rich flavors of cheddar, Parmesan, farm fresh eggs, and smokey bacon. Not to mention a healthy twist of spinach and a rich tomato sauce on a homemade whole wheat crust.
If you don't have the time, or you intimidated by the time consuming process of preparing your own pizza dough, whole wheat crusts are more readily available in grocery stores then ever before. Be creative by layering your breakfast pizza with ingredients from your favorite omelet, like red bell peppers, onion, and sausage for example. Enjoy!

Breakfast Pizza
2-8' whole wheat pizza crusts (see recipe archives)
4 eggs
6 slices lean bacon, crumbled
1/2 cup red sauce (like marinara)
1 cup baby spinach
1 cup sharp white cheddar
1/4 grated Parmesan

Preheat oven to 400 degrees. Lightly dust a cookie sheet with cornmeal to prevent sticking.

In large skillet, brown bacon until crispy. Drain grease onto a paper towel, crumble and set aside.

Layer crust with 1/4 cup each of the red sauce. Top with 1/2 the cheddar, and spinach. Crack eggs in the middle of the pizza (2 per pizza). Top with remaining cheddar, crumbled bacon, Parmesan and cracked pepper. Bake in the oven for 20-25 minutes. Serve with a side of fresh fruit for breakfast.

Tuesday, May 5, 2009

Cooking with the Seasons

I just wanted to share with my fellow Foodies a fabulous site I found on the BBC website for seasonal food. Inspired by the movement to 'Go Green' and food inspired literature, I have decided to educate myself on seasonal and local foods that may help further reduce the impact on our environment.
Find meaning in this love for food, and Eco friendly novel "Animal, Vegetable, Miracle" by Barbara Kinsgsolver. Then keep up with whats in season by visiting