Please enjoy our newest guest series from Coach Sarah K., wellness expert, health coach, and Hometown Harvest customer! Her recipes and hints will help you use your bag items to maximize the healthy impact of eating local!
Bag items: cherry tomatoes, mushrooms, fresh basil, arugula, gluten-free pizza dough
While there is nothing like a delicious caprese salad in the summer, sometimes it’s nice to shake things up a bit. I recently started making my own flatbread at home, and since then, I have been loving piling them up with veggies and herbs and cheese (because obviously cheese makes everything better) and calling it dinner.
The abundance of tomatoes in my garden led me to this deliciousness, and it could not be easier. It’s ready in about 10 minutes, which is perfect for people rushing home from work and arriving home ready to eat the entire kitchen if dinner isn’t ready very soon (I might know a thing or two about that feeling). This is a quick and tasty dinner, ready in just a few minutes! Tomatoes are a great nutritional source too, with a cup containing roughly a third of your recommended daily intake of calcium, and an antioxidant boost from its high concentration of lycopene.
This is also a great way to use your delivery items, because you can really adapt any of the toppings to what you have on hand. I went with tomatoes, mushrooms, and arugula, and it was delicious! I highly recommend it. Here’s how it went:
First, I mixed up my basil ricotta spread
Then I tossed the tomatoes and mushrooms in olive oil, salt, and pepper, then onto the grill pan:
Spread the ricotta mixture on a flatbread, top with mozzarella and veggies, then place under the broiler (or if you are cooking on the grill, you could put it right on the grill)
Once the cheese is melted, top the flatbread with arugula and serve immediately.
Then prepare yourself for the very quick disappearing act this flatbread will do!
Tomato Mushroom Flatbread with Basil Ricotta Spread
½ c. part-skim ricotta cheese
scant ¼ tsp salt
1 Tbsp fresh basil, chopped finely
1 pint cherry tomatoes
2-3 cremini mushrooms, sliced thinly
1 tsp olive oil
salt and pepper
2 flatbreads (for gluten-free, try HH’s gluten-free pizza dough)
½ c. grated mozzarella
½ c. arugula
- Combine ricotta, salt, and basil; set aside
- Toss tomatoes and mushrooms in olive oil, with salt and pepper to taste, then grill until desired doneness
- Take one flatbread, and spread with half of the ricotta mixture and half of the mozzarella; top with veggies
- Place under broiler or back on the grill until cheese is melted and flatbread has crisped a bit
- Take the flatbread off the heat, top with arugula and serve immediately