Fresh Corn and Pepper Jack Pizza, Cucumber and Melon Salad with Pepper and Lime

by Jennifer

While I’m a huge fan of grilling pizzas, it was raining tonight and I decided to use the pizza stone in the oven.  Preheat the oven and stone to 450 degrees for at least 30 minutes before you bake the pizza;  keep the oven on to make the S’more Pizza for dessert.  FYI, margaritas went well with the spicy pizza!  This makes one 12” pizza (I made another 12” cheese pizza for my kids, though my oldest preferred this one) and with the salad will serve 4.

Fresh Corn and Pepper Jack Pizza

  • corn kernels from 3 – 4 ears corn (hold corn vertically in a bowl, and cut off the kernels from all sides down into the bowl)
  • 1 large onion, chopped
  • 1 TBS olive oil
  • salt and freshly ground black pepper
  • Garlic Oil (a bunch of garlic, chopped, covered generously with olive oil, keeps in fridge)
  • 2 cups shredded Pepper Jack cheese
  • 11 oz pizza dough
  • Cornmeal for pizza paddle
  • 2 TBS roughly chopped cilantro

In a large skillet over medium heat, saute the onions in the olive oil for 5 minutes;  add the corn and saute for another 3 minutes, seasoning with salt and pepper.

Roll out the pizza dough to a 12” circle, and place on a pizza paddle or inverted baking sheet sprinkled with cornmeal. Brush dough generously with Garlic Oil.

Top dough with corn mixture.

Sprinkle cheese on top, then slide pizza onto hot pizza stone and bake for 10 minutes, or until crust is golden on the bottom and cheese is melted and golden on top.

Before serving sprinkle with cilantro.

Cucumber and Melon Salad with Pepper and Lime – adapted from Deborah Madison’s Vegetarian Cooking for Everyone

  • 3 large cucumbers, seeded, quartered lengthwise and sliced into bite-size pieces
  • 1 cantaloupe, seeded and cut into bite-size pieces
  • juice of 2 limes
  • salt and freshly ground black pepper

Combine all ingredients and let sit at room temperature for 10 minutes before serving.

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Chicken Burgers with Shallots, Mustard, and Capers; Japanese Cucumber Salad with Cilantro, Mint, and Ginger Rice Wine Vinegar Dressing

By Ira,

This is a very easy and delicious meal. All you need to do is add shallots, mustard, capers, and lemon zest to ground chicken, form it into patties and cook it. For the side dish, cucumbers need to be finely sliced lengthwise, then topped with cilantro, mint, and then the ginger rice wine dressing.

First, prepare the plate of cucumbers, and make the dressing, but don’t pour it over the cucumbers yet. Then make the burgers, and while they’re cooking, prepare the toppings, toast the buns, and drizzle the dressing over the cucumbers.

Chicken Burgers with Shallots, Mustard, and Capers

Serves 4

  • 1 lb ground chicken
  • 2 tablespoons capers, minced
  • 2 shallots, diced
  • 1 generous tablespoon Dijon mustard
  • zest from 1 lemon
  • salt and pepper
  • 2 teaspoons coconut or grapeseed oil
  • 4 hamburger buns
  • Plus Romaine lettuce, tomatoes, ketchup, mayonnaise, mustard to serve

In a medium bowl, add the chicken, capers, shallots, dijon, lemon zest, salt and pepper. Mix gently. Form into 4 equal patties.

In a large skillet over medium-high heat, add the oil, then the patties. If you have a smaller skillet, then you can cook 2 patties at a time. Cook for 5-7 minutes on one side,

flip, and cook the other side for another 5-7 minutes or until well done. Serve with slightly toasted burger buns, and any other toppings you like.

Japanese Cucumber Salad with Cilantro, Mint, and Ginger Rice Wine Vinegar Dressing

Serves 4 – adapted from Jamie Oliver’s Happy Days with the Naked Chef

  • 4 small cucumbers
  • a small handful of mint leaves
  • a small handful of cilantro leaves
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • salt and pepper
  • pinch of sugar
  • 1-inch size piece of ginger, grated
  • zest of 1/2 lime

Finley slice the cucumbers using a mandolin, or a potato peeler. Arrange it on a plate. Top it with torn leaves of mint and cilantro.

In a small bowl, mix together the olive oil, rice wine vinegar, salt, pepper, sugar, ginger, and lime zest.

Drizzle the dressing over the cucumbers and serve.

Ricotta and Spinach Frittata; Black Bean, Tomato, and Cucumber Salad

By Ira,

This frittata is very creamy and easy to make. You first cook the onion, then add spinach, pour the eggs on top, add the ricotta in dollops and finish cooking it in the oven. You can put together the salad while the frittata is cooking.

Ricotta and Spinach Frittata 

Serves 4 – adapted from Clean Eating magazine

  • 8 eggs
  • 1/3 cup milk
  • 1 tablespoon olive oil, grapeseed oil, or coconut oil
  • 2 garlic cloves, minced
  • 1 medium red onion, thinly sliced
  • 1 bag baby spinach (about 4 cups)
  • salt and pepper
  • pinch ground nutmeg
  • 2/3 cup ricotta cheese

Preheat oven to 375F.

In a medium bowl, whisk together the eggs, milk, nutmeg, salt and pepper. Set it aside.

In a 10-inch nonstick oven proof skillet over medium heat, add the oil, then the onion. Cook, stirring occasionally, for 5-7 minutes.

Add the garlic, and stir for 30 seconds.

Add the spinach in batches, and stir until each batch wilts down. Season with salt and pepper.

Spread the spinach and onion mixture evenly across the skillet,

then pour the egg mixture evenly on top.

Add the ricotta in tablespoon dollops across the frittata. Let it set on the bottom for about 3 minutes, then transfer it to the oven and

cook for about 8 to 12 minutes or until eggs are firm.

Black Bean, Tomato, and Cucumber Salad

  • 1 15 oz can black beans, drained and rinsed
  • 1 pint grape tomatoes, halved
  • 1 large cucumber, or 2 small ones, diced
  • 4 green onions, sliced
  • juice from 1 lemon
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin powder
  • salt

In a large bowl, combine all ingredients together and stir gently. Taste for salt and add accordingly.

Hoisin Glazed Chicken Wraps with Romaine Lettuce and Cucumber

By Ira,

This meal comes together very quickly and is very delicious. You can even prepare any leftover wraps, wrap them in cling wrap, and have them cold the next day for lunch.

Serves 4-6 – Adapted from Bon Appetit

  • 2 teaspoons oil such as canola
  • 1 pound boneless skinless chicken breasts, cut into 2-inch long strips
  • 6 garlic cloves minced
  • 2 bunches green onions, diced
  • 1/2 bunch fresh cilantro, minced
  • 2-4 tablespoons hoisin sauce
  • 6 flour tortillas
  • 2 bunches romaine lettuce
  • 1 large cucumber, or 2-3 small small ones, cut into 2-inch long strips

Note: some hoisin sauce brands are thicker and more concentrated than others. You can start by adding 2 tablepsoons hoisin sauce, taste it and then increase the amount accordingly.

Heat oil in a large non-stick skillet over medium heat, then add the chicken, and stir until almost cooked about 5-7 minutes.

Then add the green onions and stir-fry for 2 minutes.

Then add the cilantro and garlic and stir-fry for 1 more minute.

Add 2 tablespoons water and the hoisin sauce.

Stir for 1 more minute.

Warm the tortillas either in the microwave for a few seconds, or heat them on a dry skillet.

To assemble, place the romaine lettuce and cucumber (divided into 6) on each tortilla.

Then add the chicken, wrap and enjoy.