Greek Pita Pizza

There is this Greek store just around the corner from my place - it has the most delicious and good quality ingredients: Greek feta shipped in wooden barrels from Greece, the most flavourful Kalamata olives I have ever tasted, and super fresh pitas. I also picked up some very tasty grape tomatoes from Co-op. What better inspiration for a Greek pizza? With spring fast approaching and the days getting warmer every day (however, it could still snow, a lot, so I hope I just didn't jinx anything!) it's time to start embracing the fresh produce that is becoming available. Seriously, if you have not bought some of the great asparagus that's out you need to - now! The recipe...

Greek Pita Pizza
For one large pita pizza

• 1 large pita - I used whole wheat
• pesto (recipe below)
• brown mushrooms, thinly sliced
• quartered grape tomatoes or sundried tomatoes
• spinach
• sweet onion, caramelized is best*
• Kalamata olives
• feta
  

For the Pesto:

• 2 cups roughly chopped fresh oregano (could also use basil, thyme or a mix or all three - just be heavier on the oregano or basil if using thyme)
• half a head of roasted garlic (to roast slice off top of head so all cloves are exposed. Drizzle with extra virgin olive oil and bake at 375 for 15-20 mins, or until golden brown. Let cool).
• 2 Tbsp of freshly squeezed lime juice
• 4 Tbsp of extra virgin olive oil
• sea salt and pepper, to taste

Put first 4 ingredients in food processor and blend until well combined. (just squeeze the roasted garlic in, the cloves will pop right out). Add salt and pepper to taste, and perhaps a little more lime juice - you should be able to taste the lime.

Spread the pesto and on the pita and top with other ingredients. Don't overload the pita or else it will be too heavy and the pita may not crisp up enough on the bottom.

Bake at 350 for 15-20 minutes, or until pita is crispy. Cut up into wedges, serve and enjoy!

*To caramelize onions, check out this website with step-by-step photo instructions. I would cut the onions smaller for our purposes in this recipe. I use extra virgin olive oil too, only up to medium heat, and it works great (remember, that unless you are buying organic canola oil it is all genetically modified (GMOs) and it's not good for you, at all):

http://culinaryarts.about.com/od/vegetables/ss/onionscaram.htm

Stuffed Butternut Squash

I'm back. I know it's been a long time since I've posted, but you'll just have to forgive me! Unfortunately sometimes life throws things at you that are less than palatable, but fortunately it can also throw good food your way - which is much easier to digest. So, given this, I know that a butternut squash recipe in April is a little out of season, but there it is. The picture is also not one of the best but the taste is! So, on to the good part...

Stuffed Butternut Squash
For 4

• 2 small butternut squash cut lengthwise with part of long end cut off (see picture) and retained for other use. Remove seeds.
  
• 3/4 cup uncooked basmati rice
• 1/4 cup freshly grated Romano cheese (or Parmigiano Reggiano or Asiago)
• 4 tbsp honey
• 4 large shallots, diced
• 2 tbsp extra virgin olive oil
  
• 1 tsp ground cardamom
• 1 tsp black pepper
• 1/2 cup chopped walnuts

Preheat oven to 375. Arrange squash halves on oven safe tray and drizzle with 1 tbsp olive oil. Bake for about 25 minutes, or until squash is tender when you fork it (keeping in mind that the stuffed squash will go back in the oven).

Steam rice (2:1 ratio water to rice). While the rice is cooking saute the shallots in 1 tbsp heated olive oil over medium heat until caremelized.

When the rice is finished, stir in the cheese, honey, caremelized shallots, cardamom, pepper and walnuts in a large bowl. Do this while the rice is still warm.

Stuff squash with filling. Bake for about 15-20 minutes, or until the top of the rice is slightly crispy and the squash is tender and juice.

Serve and enjoy!