Spinach – Page 2 – Radiate Food Vibes

Quick & Easy: Fresh Mozzarella and Pear Grilled Cheese Sandwiches with Maple Mustard

Between my best friend’s amazing wedding last weekend (shout out to my girl, Karen G), and keeping myself on top of school as the workload steadily grows, and catching a bug of some kind this week, what better recipe to share than a total time-buster recipe? I mean, I barely had time to make a post this week, but because this recipe is so simple, I managed to pull it together. It must be easy, right?

I think everyone has those weeks when they’re desperate for something quick, easy, satisfying, comforting and delicious. I actually think many people consider this type of week the norm. So basically quick, easy, satisfying, comforting and delicious are always the ideal when it comes to weeknight meals. But that’s a tall order. Ok, now take meat out of the equation. Even taller. But trust me when I say, simple, yummy and vegetarian-friendly cooking is attainable.

The key to satisfying meals, sans meat, is creating depth and complexity by using new and different flavor combos. I get inspiration from everywhere when it comes to finding exciting new tastes. Today’s inspiration comes from a light lunch I made when trying to clean out the kitchen a few weeks back. I topped an English muffin with a fresh sliced pear, fresh mozzarella and a pinch of sea salt. It was love at first bite so I immediately wrote it down on my list of upcoming recipe ideas. And today, pear and mozzarella, will finally have their moment in the spotlight.

Pear and Mozzarella Grilled Cheeses are the perfect quick and easy dinner for the fall season. This time of year, pears are sweet and juicy, and their vibrant flavor goes perfectly with the creamy, salty profile of fresh mozzarella. I added fresh spinach leaves to pump up the nutritional profile and added a super simple, sweet and tangy sauce to compliment the sweetness in the pears and also to cut through the richness of the cheese. It’s almost like a honey mustard, but uses maple syrup to get that sweetness in addition to the grainy mustard. This 2-ingredient spread was one of the first things I learned at culinary school and I’ve been making it constantly ever since. It’s so basic, I am almost embarrassed to say that I had to learn it. But whatevs, it’s amazing.

Anyway, mozz, pears, fresh spinach and maple mustard sauce. That’s it. Barely any prep work whatsoever. Just some slicing really, because my spinach was already triple washed. Score (I hate washing lettuce). Then I layered the ingredients between two slices of bakery-fresh sourdough bread and brushed the outsides with a bit of oil. Yum!

Now for the grilling portion of the grilled cheese. What I’m about to tell you is my secret for the perfect grilled cheese. It’s hot and gooey on the inside and golden-crisp on the outside. Every. Time. I mean, have you had this problem before? It’s crazy how something as basic as grilled cheese can be so difficult to get right. But I’ve got the magic. First trick is a super low heat. Like basically as low as it can go. And the second trick is to use a lid on your pan. The low heat allows for the sandwich to cook very slowly and the lid traps the heat to surround the sandwich, ensuring the middle will be piping hot and uber melty. I also press the sandwich down every so often with the back of the spatula, an important step for a grilled cheese that contains more than just cheese. If you follow these three steps, I can promise you, you will be absolutely delighted!

So I spilled my deepest, darkest secret to you of how to make grilled cheeses absolutely perfect. And all you want to do now is to go try making a perfectly melty and crispy grilled cheese using this new-found cooking wisdom. And all I have left to say is go for it, good luck and let me know how it goes!

Quick & Easy: Fresh Mozzarella and Pear Grilled Cheese Sandwiches with Maple Mustard
Serves: 4 Start to finish: 20 minutes

Ingredients

8 slices bakery-fresh Sourdough Bread
12 ounces Fresh Mozzarella, sliced*
2 ripe Pears, sliced (I used organic Bartlett Pears)
2 handfuls fresh Baby Spinach Leaves
1\3 cup Whole Grain Mustard
2 tablespoons Maple Syrup
Sea Salt, fine grain
2 tablespoons Olive Oil

To Make

In a small bowl, mix mustard and maple syrup. Set aside.

Slice mozzarella into thin slices. It may be difficult to cut fresh mozzarella thin, do the best you can. Break up slices into 2 parts, this makes it easier to distribute evenly on the sandwich.

Assemble sandwiches. For each sandwich, layer like this…

1 slice bread
Light layer of maple mustard
2 pieces of cheese
Season with a pinch of salt
5 spinach leaves
2-3 slices of pear
2 pieces of cheese
Another slice of bread, spread with maple mustard

When sandwiches are assembled, heat a large skillet over low heat (very low) for about a minute. Meanwhile, brush the top slice of each sandwich with a bit of olive oil. Gently flip sandwiches into the pan, olive oil side down. Cover with a lid and allow to cook for 5-7 minutes, until golden and crispy. Press down on the sandwiches with a spatula every so often. Flip the sandwiches and cook for another 5 minutes, or until the 2nd side is golden and crispy.**

*i allow for 3 ounces of cheese per sandwich. But that’s up to you. Note that 2 ounces is an actual serving size of cheese.

**on your first time using a stovetop, keep an eye on the sandwiches to prevent burning. Once you know how your stove/heat works, you’ll have freedom while they cook to prepare a side dish or something. My stove is 6 minutes per side, with an extra 1 minute on each side at the end (lowest heat).

Cheap & Easy: Garlicky Spinach & Feta Pizza

In our household, Friday night is always dinner date night. Although Matt and I eat dinner together just about every night, there’s something about Friday night (or any night without work the next day) that feels so much more relaxed and intimate. You can really focus on the food, enjoy a couple drinks without fearing the early morning alarm clock, and fully relax. For date night, we always switch it up; choosing to go out to dinner for some date nights, ordering delivery for some and, of course, cooking some date night meals ourselves. Don’t get me wrong, I love going out to eat, but I’m starting to think I like the homemade, reclusive version of date night the best. Why? Because not only is it more comfy and cozy, but it’s also so much cheaper.

Last Friday, before date night, I made a quick trip to Whole Foods where I was able to pick up the few ingredients needed for this easy and delicious meal, Spinach & Feta Pizza on Whole Wheat Crust. You may be thinking “Whole Foods? Cheap?” Yes, because just about all of the ingredients for these pizzas are available in the Whole Foods 365 version. Now, if you don’t know about 365 brand products, you’re doing Whole Foods all wrong. I’m constantly hearing how expensive Whole Foods is, and I agree that there are definitely pricey products and brands at Whole Foods. But that’s where 365 comes in. 365 is the Whole Foods generic brand, and one that can be trusted in terms of quality ingredients at a great price. You can get everything from pasta, dairy and spices to canned beans, fresh spinach and frozen entrees. Literally, the store is stuffed to the brim with 365 products. If you go to Whole Foods and focus on only buying 365 brand products, you’re going to be pleasantly surprised at the register. Trust me, you will be.

So anyways, the pizza turned out uber flavorful and delicious, and it was ready in a pinch. I simply sautéed the the spinach with oil, fresh garlic and salt, and then layered it onto the store-bought whole wheat crust with marinara and double cheese. A quick 10 minutes in the oven the pizza is ready for devouring. I just love this pizza. Sautéed spinach and garlic is already one of all-time fave foods. Add salty feta, gooey mozzarella and a crispy crust? Winner winner [pizza] dinner.

This will be my last post until the last week of July. I’m so happy to say that I’ll be MIA next week as we are leaving tonight for our rustic lake house in Canada. It’s in the middle of nowhere and I couldn’t be more excited to get away (check out my Instagram throughout the week to experience this heavenly place, it really can’t be described). And when I return, I have a super exciting announcement to make. Intrigued? You’ll just have to wait. So enjoy the weekend and this upcoming week and definitely make this pizza. You won’t be disappointed!

Sautéed spinach & garlic.

Crust & sauce.

Toppings time.

Garlicky Spinach & Feta Pizza
Serves: 2-3* Start to Finish: 30 minutes

Ingredients

22 ounces Pizza Dough, approx. (I’m using Whole Wheat for added nutritional value)
1 cup all-natural Marinara Sauce
1 cup (4 ounces) shredded Mozzarella
1/2 cup crumbled Feta Cheese
1 tablespoon Olive Oil, plus more
1 bag fresh Baby Spinach
2 cloves Garlic, peeled and roughly minced
Sea Salt, fine-grain
Corn Meal (optional)
Crushed Red Pepper Flake (optional)

To Make

Refrigerated dough should sit out for at least an hour prior to baking. Place ball of dough in a lightly oiled bowl and cover. Leave at room temperature for 1-2 hours.

Preheat oven to 450 degrees.

Make garlicky spinach topping. In a medium skillet heat 1 tablespoon olive oil and 2 cloves minced garlic over medium heat. When garlic begins to sizzle, cook for 1-2 minutes, then add fresh spinach leaves, tossing to coat with garlic and oil. When the spinach has wilted slightly, or after about 1 minute, add 2 teaspoons water and 1/4 teaspoon salt to the spinach, toss to combine. Cook for an additional 3-4 minutes, remove from heat.

Spread dough out to the fit the size of a large sheet pan (use whatever shape pan you want and/or divide dough between multiple pans, this amount of dough should make one large pizza or two smaller pizzas).

Lightly oil baking sheet with olive oil and sprinkle a thin layer of corn meal evenly over oiled pan. Place dough onto pan, readjust shape as needed.

Evenly spread sauce over the dough, leaving a thin ring around the edges untouched. Evenly distribute about half of the spinach mixture over the sauce. Sprinkle mozzarella and feta over spinach. Top with remaining spinach. At this point I like to sprinkle the crust with a little bit of salt and also add a dash or two to the whole pie, that’s optional though.

Bake pizza for 10-12 minutes. Allow to cool slightly before cutting.

* Matt and I ate, combined, about 3/4 of the pizza for dinner, with side salads. We were stuffed. It could’ve easily served 3 people with a side salad too. Without a side of some kind, I would plan on 1 pizza for every 2 people.