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Kale, Tomato, and Parmesan Pizza

Kale, Tomato, and Parmesan Pizza | Gather & Dine

 We eats lots of kale around here.  It’s such a versatile green; I can hardly imagine how I ever got along in the kitchen without it.  Just in case you didn’t know, kale on pizza is marvelous.  This Kale, Tomato, and Parmesan Pizza is one of my favorite vegetarian pizzas.  Along with a garlicky crust, the kale gets nice and crispy, and the tomatoes add a bright pop of color and contrast in texture.

It is important to lay the kale on the pizza in a single layer otherwise the kale will not become crispy.  Better to have a single layer of kale and not use up all of the kale, than to cram all of the kale onto the pizza just to use it up.  If there happens to be a little extra kale leftover, roast it at 350 for 10-15 minutes to make kale chips.  Also, slicing the tomatoes extra thin will ensure that they do not make the kale (and rest of the pizza) soggy.  After all of the components are prepared, this pizza comes together fairly quickly.  This recipe is enough for two medium pizzas and can easily be halved if you just want to make one.  I hope you enjoy this kale pizza as much as we do!

Kale, Tomato, and Parmesan Pizza | Gather & Dine

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Kale, Tomato, and Parmesan Pizza
Serves: 4-6
 
Ingredients
  • 20 ounces pizza dough
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • dash sea salt
  • 6 ounces shredded mozzarella, about 1½ cups
  • 2 ounces grated parmesan, about 1 cup
  • 4 ounces coarsely torn kale pieces, about 4 cups lightly packed
  • 2 roma tomatoes, very thinly sliced
Instructions
  1. Preheat oven and pizza stone, if using, to 500.
  2. In a saute pan, mix the garlic, red pepper, olive oil, and dash of salt. Warm over low heat for 10 minutes. Stir occasionally and do not allow the garlic to brown. Transfer the olive oil mixture to a separate dish.
  3. Without washing, use the same saute pan to saute the kale over medium heat until kale is slightly wilted, about 3 minutes.
  4. Using half of the dough, roll or press dough until crust become thin. Brush a layer of the garlic olive oil over the entire crust.
  5. To assemble, layer half of the shredded mozzarella on the crust. Continue by adding a single layer of kale, half the tomatoes, and half of the parmesan.
  6. Repeat steps 4- 5 with the remaining ingredients.
  7. Bake at 500 for 8-10 minutes.
Notes
adapted from Annie's Eats

 

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Greek Quinoa Salad

Greek Quinoa Salad | Gather & Dine

There was a time in my life when I didn’t like olives or feta, but now I love them both.  Ten years ago, I would have never wanted to eat a Greek salad, but now I think I could eat one everyday.  I try to keep this in mind when my kids turn their heads away from some of the meals I lovingly labor over for them.  When I think about how much my tastes have changed over the years, I have hope that theirs will too.

Along with feta and olives, this simple Greek Quinoa Salad has tomatoes, cucumbers, and red onion with a bright red wine and lemon vinaigrette dressing.  Use the ripest tomatoes possible for the best taste and texture.  If you make this salad ahead of time,  save some of the dressing and add it right before serving.

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Greek Quinoa Salad
 
Ingredients
  • For the Salad:
  • 1 cup quinoa
  • 2-3 ripe roma tomatoes, diced
  • ½ English cucumber, diced
  • ¼ cup red onion, small diced
  • ¼ cup kalamata olives, pitted and sliced
  • ⅓ cup feta cheese, crumbled

  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon red wine veingar
  • 1 teaspoon lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ⅛ teaspoon pepper
Instructions
For the Salad:
  1. In a medium pot, boil 6-8 cups of water over high heat. Rinse the quinoa in a fine mesh strainer. When the water is boiling, slowly add the quinoa and boil uncovered for 11-14 minutes. After 10 minutes, start checking the quinoa for doneness. The quinoa is done when the "dot" in the middle of the quinoa starts to disappear and when some of the white filaments start to come off the seeds. Drain the quinoa over a fine mesh strainer and let cool.
  2. In a large bowl, use a wooden spoon to combine the quinoa with the rest of the ingredients. Add ¾ of the dressing and toss thoroughly. Season to taste with extra salt and pepper. Toss in the remaining dressing right before serving.
For the Dressing:
  1. In a small bowl, use a wire whisk to blend ingredients.
Notes
adapted from Alice Water's The Art of Simple Food

 

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Raspberry Frangipane Tart

Raspberry Frangipane Tart | Gather & Dine

My adventurous world-traveller cousin is here visiting for a few days and I made this raspberry frangipane tart to celebrate his arrival.  Frangipane is an almond filling and is somewhat similar to a pastry cream.  After it bakes, this tart has a creamy and slightly chewy middle and a buttery and flaky cookie crust.  And did I mention it is also flavored with rum?  The rum flavor is mild yet distinct and complements the almonds and raspberries perfectly.

Raspberry Frangipane Tart | Gather & Dine

I found the crust to be slightly finicky to work with as it did not roll out quite as easily as a more traditional pie crust.  Any tears were easily pressed and patched together however and the imperfections were not noticeable once it was filled.  I substituted some whole wheat pastry flour for the all-purpose flour, but you can keep it to the all-purpose flour if you prefer.  I used a 14 x 4-inch rectangular tart pan, but this will also work in a 9-inch circular pan.

Be sure to plan ahead for this dessert because it needs several hours for the frangipane to set before it is served.  After it is set, it can be served chilled or at room temperature.

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Raspberry Frangipane Tart
Serves: a 14 x 4-inch rectangular tart pan or a 9-inch round tart pan
 
Ingredients

  • For the Crust:
  • ¾ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • 1½ tablespoons sugar
  • 8 tablespoons (1 stick) unsalted butter, chilled
  • 1 egg yolk, lightly beaten
  • 2 tablespoons ice water

  • For the Frangipane:
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • ½ cup sugar
  • 1 egg
  • 1 cup blanched almonds, finely ground
  • 3 tablespoons dark rum
  • 1 tablespoon all-purpose flour
  • 1 teaspoon almond extract

  • For Assembly:
  • 2 pints raspberries
  • 1-2 tablespoons powdered sugar
Instructions
For the Crust:
  1. Place the flour and sugar into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.)
  2. With the food processor running, gradually add the egg yolk and then the ice water. Process until the dough just comes together.
  3. Using hands, form a rectangular disk with the dough and tightly wrap with plastic wrap. Chill dough for at least one hour.
  4. Roll dough on a floured surface into a 16 x 6-inch rectangle. Line the tart pan with the rolled dough and fold over the edges to fit. Press the edges of the pastry into the tart pan.
  5. Place crust in the refrigerator to chill.
For the Frangipane and Assembly:
  1. Preheat oven to 425.
  2. Cream together the butter and sugar on medium high speed with an electric stand mixer. Add the egg and mix again on medium speed. Add the almonds, rum, flour, and almond extract. Beat together until smooth.
  3. Spread frangipane evenly into the chilled crust.
  4. Bake for 25-30 minutes, until the top is golden brown and filling is set. If the top is turning brown too quickly, cover with foil. (I covered mine with foil during the last 10 minutes of baking.)
  5. Cool on a rack for several hours for frangipane to set.
  6. Decoratively add the raspberries in rows on the tart and sprinkle a light dusting of powdered sugar on top. Serve chilled or at room temperature.
Notes
adapted from The Martha Stewart Cookbook

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