SHANNON'S KITCHEN STAPLES

You may notice from the pictures that we’ve had a change of venue.  Last month we moved back to California after nearly 3 years in Basel, Switzerland.  Basel had captured every part of my heart, but there are some things I love about being home.  First, of course would be family, but a close second is the convenience of grocery shopping.  While I can now source ingredients with ease, I’m trying to eat healthier and figure out which brands offer good organic ingredients and great taste.  In an effort to give the girls a stronger sense of normalcy I have been making many of their favorites.  This post is dedicated to our favorite family meal, which includes pizza margherita, Parmesan gnocchi and a flavor packed spinach salad.  I take a lot of help from the store on this one, so it is fairly quick and easy.  I hope you enjoy it as much as we do.  If you are having a party this is a great meal to double and feed a crowd.

Pizza Margherita

Ingredients:

• 2 medium Roma tomatoes
  • Slice thinly.
• A few fresh basil leaves roughly chopped
  • If you only have dried basil that works well too.  Just go easy on it because dried herbs are very flavorful.
• 1 bag/2 cups grated mozzarella or Italian blend cheese
  • You can use fresh buffalo mozzarella, but let it drain for a good hour before you slice it.  If you skip this step you will have watery pizza.
• Approximately ½ cup pizza sauce
  • We go easy on the sauce, but you can adjust this to meet your tastes.
• 1 tablespoon extra virgin olive oil
• garlic powder
• 1 store bought dough

Directions:

Stage 1: Preheat oven according to dough package instructions. Grease your pan, and stretch the dough to the thickness you desire. Take a fork and “dock” the dough; poke holes in random places to prevent bubbly crust. Brush with olive oil and sprinkle garlic powder to taste.

Stage 2: Scatter cheese around evenly.  Top with tomatoes and basil.

Stage 3: Bake according to instructions and serve hot.

Butter Browned Gnocchi with Parmesan

Ingredients:

• 1 package fresh gnocchi (any flavor is fine)
• 2 tablespoons butter
• 2/3 cup fresh grated Parmesan

Directions:

Stage 1: Grate the cheese using a Microplane and set to the side on a flat plate or in a pie dish.

Stage 2: Boil a large pot of water and salt it well.  Toss in gnocchi and cook it according to package instructions.  This only takes about 2 minutes.  While it is boiling, heat a large skillet over medium heat and melt your butter.

Stage 3: As the gnocchi rise to the top of the water, remove them and place them in a single layer in the butter.  Brown the gnocchi on both sides (about 3-4 minutes per side), and place on top of reserved cheese.  Move around with a spoon to coat pasta with the cheese and serve immediately.

Spinach Salad

Ingredients:

• 1 package baby spinach or spinach and greens mix
• 1 roasted red pepper sliced thinly
• 1/2 pint cherry tomatoes quartered
• 1/2 small red onion sliced thinly
• 2 slices of bacon crisped and chopped
  • This can be easily omitted for a meatless option
• ¼ cup toasted pine nuts or walnuts chopped
• ¼ cup chopped or crumbled feta cheese
• Lemon Basil Vinaigrette
  • You will only need about a quarter of this dressing.  You can reserve the rest in an air tight container in your refrigerator for about a month.  It is a good marinade for chicken, fish or shrimp and delicious on plain greens.

Directions:

Stage 1: Mix the dressing and place in the bottom of the bowl.

Stage 2: Chop all ingredients and place in the bowl except salad greens.  Toss gently to coat.

Stage 3: Place spinach on top and toss gently a few more times until everything is well dressed.