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Italian Summer Salad

mosaicdelish

Ingredients:

Salad spring mix

Fresh sliced mozzarella

Sliced prosciutto (dry-aged & salted)

Tomato medley

Fig balsamic

Arbequina extra virgin olive oil

Sea Salt

Micro greens or sprouts (optional)

Breadstick (optional)

Directions:

To each plate, add spring mix, 3 slices mozzarella, 2 slices prosciutto, 3 halved tomato medley drizzle with fig balsamic and Arbequina extra virgin olive oil; finish with sea salt sprinkle.

Top salad with micro greens or sprouts and add a breadstick.

Brie & Kale Pizza

mosaicdelish

The end of the dinner week sometimes brings with it leftovers. Fridays are great days to see what the refrigerator invites us to use to turn leftovers into wonderful homemade pizzas from the ordinary to the decadent. Be inspired to see what pizza creations await with an opening of the fridge at the end of the week.

Brie & Kale Pizza: In order of toppings to put on the flat bread (Naan)

Extra virgin olive oil drizzle

Mozzarella

Healthy amount of chopped baby kale

Pie shaped slices of Brie

Pieces of chicken (optional)

Drizzle of clover honey

Drizzle of Fig balsamic

Bake at 375 until cheese melts and edges of flat bread is crisp to your liking

Remove from oven, let cool a minute or so before quartering.

Enjoy!  Bon Appetit!

Swedish (Crepes) Pancakes

mosaicdelish

Ingredients List:  Serves 4

3 eggs

2 ½ cups milk

1 cup flour

Pinch of sugar

Pinch of salt

1 Stick butter

Fresh raspberries

Fresh blackberries

Powdered sugar

Clover honey

Equipment needed:

Large mixing bowl

Hand-held mixer

Measuring cup

8-inch skillet

Timer

Spatula

Large plate for stacking crepes

Small sieve

Prepping Instructions:

Bring together in large mixing bowl 1 cup flour and half of the milk; using a hand-held blender, mix well until the flour is free of clumps.  Add in the rest of the milk, 3 eggs, and pinch of sugar and salt.  Mix well to combine all ingredients.  Please note that ¼ cup batter will make 2 omelet size crepes.

Cooking & Serving Instructions

  1. Turn stove to medium heat and in the skillet melt a slice of butter.
  2. Starting from the perimeter of the skillet slowly pour 1/8 of a coup of batter around the skillet and inward toward the center of the skillet in a rotating fashion.
  3. Set timer to 3 minutes for every crepe made from ¼ cup batter (flip crepe after ~90 seconds)
  4. Repeat the process until 16 thinly lightly browned crepes are prepared and stacked on large plate
  5. Just before serving, roll up individually 4 crepes and stack them two by two
  6. Add berries
  7. Sprinkle with dusting of powdered sugar
  8. In a circular motion add clover honey around the edge of the crepes
  9. Bon Appetit!

Sweet Potato Crust Quiche – Serves 4-6

mosaicdelish

Crust:
2 medium sweet potatoes, shredded finely (about 2 heaping cups)
2 cloves garlic, minced (optional)
1 egg
Filling Options
1 ¼ c. chopped vegetables; Spinach & red bell pepper (use any vegetable and/or meat you like; I used chopped turkey sandwich meat in mine, with spinach & bell pepper)
3-4 oz Regular or Garlic Herb Goat cheese
4 eggs
½ cup whole milk or ½ & ½ (can substitute with whole milk yogurt)
½ teaspoon pepper
½ t Dijon mustard

Preheat oven to 400 degrees.
In a medium bowl, stir together crust ingredients: shredded sweet potatoes, garlic (optional), egg, and salt and pepper. Spray a muffin tin (either a 6 cup large tin or a 12 cup smaller tin) with nonstick spray, then press the crust firmly into the pie pan.

Bake crust at 400 degrees for 10-12 minutes. (If using a quiche pan instead of muffin tin then bake for 20 minutes)

While the crust in baking, whisk together eggs, milk, pepper and dried mustard in a bowl.
After the crust bakes, layer vegetable and cheese, then pour the egg mixture into crust.

Bake quiche at 400 degrees for 10-12 minutes. Then reduce heat to 375 degrees and bake another 10-12 minutes (if quiche pan for another 20 minutes or so) or until set. Check on the baking process, if they are getting too brown, cover with foil after baking the initial 10-12 minutes. These are freezer ready if choose to save for a grab and go breakfast treat.

Bon Appetit! Enjoy!