Lunch was a super simple, perfectly light (after this mornings mega oatmeal), and somehow the white chardonnay wine makes a grilled cheese sandwich with crisp homemade pickles look somewhat elegant.
Onto a winner of a dinner...
Roasted Butternut Squash and Feta Pizza
Peel and medium dice butternut squash. Roast on 450 degrees for 20-25 minutes until carmalization begins. Remove from oven.
Prepare pizza dough and spread with marinara sauce, mozzarella cheese, roasted butternut squash, and feta cheese. Bake at 450 degrees for 25 minutes.
Zucchini Parmesan Crisps
Scrumptious dipped in warm marinara sauce!
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Recipe from Healthy Appetite with Ellie Krieger
Amaretto Sour with Prosecco
This has been my favorite drink for YEARS (though I don't have one often). I saw this recipe on Food TV the other day and it brought back fond memories :o) This was SO good, and I am always pleased to know how to make a dish or drink with natural ingredients rather than the yucky bottled, pre-made stuff! Enjoy!
1/4 cup water
1/4 cup honey
1/4 cup sugar for sugaring glass rim
1 lemon, zested
1 lime, zested
1/2 lemon, juiced (saving the remaining 1/2 lemon for coating glass rim)
3/4 cup Prosecco
2 tablespoons amaretto liqueur
2 tablespoons simple syrup
Lemon and lime slices, for garnish
To make the simple syrup: In a small saucepan, combine water and honey over medium heat. Bring to a boil and stir until combined. Take pan off heat and set aside to cool.
For the sugar rims: In a shallow bowl, combine sugar with the lemon and lime zest. Rub the lemon around the glass rim, making sure to evenly coat both inside and out. Lightly press the rim into the sugar to frost.
In a small pitcher, combine the Prosecco, amaretto liqueur, lemon juice, and 2 tablespoons of cooled simple syrup. Pour into the sugared glass over ice.
Garnish with a slice of lemon and a slice of lime.