Kale Pesto Pizza with Peppers and Tomatoes
1 12-to 14-inch Whole Wheat Pizza Crust
1 cup shredded mozzarella cheese (4 ounces)
1 small yellow tomato, sliced
1 medium orange tomato, sliced
1 medium red pepper, cut into strips
1 bunch Kale, Kale Pesto (recipe follows)
3 cloves garlic
½ cup walnuts
¼ cup olive oil
Kale Pesto: Using 1 pound fresh kale, remove leaves off stems; rinse leaves. In a stock pot bring 4 cups water to boiling. Drop leaves into water and cook, uncovered, for 3 to 5 minutes or until tender. Rinse leaves under cold running water; drain well.
In a food processor or blender, combine the kale; 1/2 cup walnuts; and 3 large cloves garlic, quartered and olive oil. Cover and process or blend with several on/off turns until a paste forms, stopping the machine several times and scraping the sides.
Spread 1/3 cup Kale Pesto
Kale Pesto evenly over crust. Sprinkle with cheese. Arrange tomato slices and peppers over cheese.
Bake about 8 to 10 minutes more or until heated through and crust bottom is crisp and brown. Remove from oven. Cool in pan on a wire rack for 5 minutes. Cut into wedges to serve. Makes one 13- to 15-inch pizza (four 2-wedge servings).
Salmon Spinach Salad served with a Dijon Rice Wine Vinaigrette
2, 3 oz skinless salmon filets
4 cups spinach
½ cucumber, sliced
½ tomatoes, quartered
¼ cup rice vinegar
1/3 extra virgin olive oil
1 teaspoon ginger, minced
2 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch of salt
Whisk all ingredients together for the dressing/marinade. Take out a ¼ of cup mixture for marinade. Reserve the rest for salad dressing.
Marinate salmon in mixture for 15-30 minutes. Grill salmon 3 minutes on medium/high heat per side brushing with marinade. Discard any leftover marinade.
Combine all salad ingredients in a bowl or on a plate. Place grilled salmon over salad and drizzle with reserved dressing.