Phyllo Pizza

Whenever Friday comes around, I get a sudden craving for pizza. Or maybe its cheese in general... I don't understand it really. But here is a quick way to get a pizza going using Phyllo dough! Did you know: Pepperidge Farm makes theirs vegan friendly??

It's almost impossible to mess this pizza up. You should find the light crispy crust sandwhiched with gooey cheese irresistible.

Phyllo Pizza
25 min, Serves 2

5 sheets of phyllo dough, unfrozen
non-stick spray
1/2 cup mozzarella cheese
1/2 cup parmesan cheese
1/2 cup feta cheese
salt and pepper
(optional) italian seasoning
2 cups tomato, sliced thinly
2 garlic cloves, minced or crushed
2 tablespoon green onion, sliced
1 cup basil, fresh OR 1 tablespoon basil, dried

1. Preheat oven to 375 degrees F.
2. Mix cheeses, salt and pepper, and seasonings in a small bowl.
3. Unroll unfrozen phyllo dough and cut in half lengthwise. Spray baking sheet with non-stick spray. Layer 2 pieces of phyllo on baking sheet and spray. Spread part of cheese mix on top and cover with one sheet of phyllo. Repeat spray-cheese-dough (1 piece) process until two pieces of phyllo are left. Put the last two on top together. Spread any remaining cheese on top.
4. Evenly spread tomato slices on top, followed by garlic, green onion. When oven is ready, bake for 20 min or until crust has turned golden brown and cheese has melted. Sprinkle basil over the top and enjoy!

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Quinoa Salad

Thank you Christina!

She introduced to me my first quinoa salad, and I can't stop looking for recipes and using it. Quinoa... pronounced "KEEN-WAH" can be found in stores in natural sections in either white or red. Usually its white, but Trader Joes has organic red, which is the one I buy. For something so tiny, its very filling and has much better nutrients than regular rice or even brown rice! It's easy to use, and cheap (at Trader Joes at least) and a little goes a long way. I like.

I cut the regular recipe in half (maybe even a quarter??) because I would have to end up eating this a whole week if I were to try to finish it on my own. Quinoa is great with fresh vegetables and adding avocado adds a nice soft creamy texture to the salad. Use any left over fresh vegetable in your fridge and it'll still taste great. It's perfect cold so its a home run for the summer table.

Quinoa Salad

20 min, serves 2

1/2 cup red quinoa

1 cup water

2 celery stalks, chopped

1/2 cucumber, chopped

1 jalapeno, diced

1/2 red onion, diced

1 cup cooked corn kernels

5 sesame leaves, julienned

1 tomato, diced

2 tablespoon lemon juice

1 tablespoon red wine vinegar

salt and pepper to taste

1. Rinse quinoa in cold water a few times (very important). Bring water to a boil and add quinoa. Lower heat and simmer for about 10-15 min until excess liquid is gone.

2. While the quinoa is cooking, prepare all vegetables and place together in a bowl.

3. Once the quinoa is done cooking, remove from heat and fluff with a fork. Allow to cool. Add quinoa to the vegetables and season with lemon juice, vinegar, salt and pepper.

Keep refrigerated for up to 3 days. Try using red bell peppers, avocados, tiny shrimp, cilantro, whatever you have!