Mediterranean Salad with Hummus Pesto Dressing

It's a little strange that I chose to share a recipe for a hearty soup on day that held promise of the spring to come and this salad just a few days after the snow just wouldn't stop falling, but during the tumultuous transition between winter and spring, it can be a little hard to eat with the weather. But even though this is a salad, it certainly leaves you plenty satisfied and full of energy to tackle shoveling or more optimistically, take a long walk with the dog on a sunny spring day. Perhaps the Mediterranean Salad moniker is a bit too liberal or a bit too generic, but it is a collection of many ingredients often used in Mediterranean cooking that I absolutely love. It's a riff on my typical salad recipe, a plethora of raw and roasted veggies with cheese and nuts, but made particularly rich-feeling by the creamy hummus pesto dressing. The roasted red pepper adds an element of smokiness, the marinated artichokes spiciness and astringency, the olives and cheese both richness and saltiness, all finished with a sprinkling of crunchy, toasty walnuts. My initial instinct was to toss this salad with balsamic vinaigrette, but when I saw some lonely last bits of pesto and hummus in the fridge, I immediately thought of transforming them into a simple, flavorful dressing that became the pièce de résistance that finished this salad. It's perfectly filling as is, but if you're feeling particularly ravenous or want to stretch this to feed two, some chickpeas or grilled chicken certainly wouldn't be out of place. It may not be a warm Greek beach looking out upon cerulean waters, but perhaps these collection of flavors will take you away from the toils of winter for just a lunch.

Mediterranean Salad with Hummus Pesto Dressing
serves 1

2 cups chopped fresh spinach, lettuce, or salad greens (about 2 ounces)
1/2 jarred roasted red pepper, sliced (about 2 ounces)
4 or 5 jarred marinated artichoke hearts, drained and sliced (about 1.5 ounces)
2 tablespoons black olives
2-4 tablespoons crumbled goat or feta cheese (1/2 to 1 ounce)
2 tablespoons chopped toasted pine nuts or walnuts
Hummus Pesto Dressing, for serving (recipe follows)

1. Spread greens evenly on a large plate and top with peppers, artichokes, olive, cheese, and nuts. Drizzle with Hummus Pesto Dressing (or other dressing of choice) and enjoy!

Hummus Pesto Dressing
makes about 3/4 cup

1/2 cup roasted garlic, roasted red pepper or regular hummus
2 tablespoons prepared pesto
1/4 cup water

1. Combine all ingredients in a bowl or jar and whisk or shake to thoroughly combine.

Spinach and Artichoke Nachos with Chicken

At this point in the NFL season, any game could be your last, so you've got to really bring it with the snacks. I was recently struck with a craving for spinach and artichoke dip, but because I knew I'd eat far more than is good for me, I wanted to scale it back to a slightly more reasonable portion. Given my recent penchant for nachos, it seemed natural to use that template to size it down. And so I bring you, spinach and artichoke nachos! (If you still want to enjoy it as a dip, just bake the spinach and artichoke mixture and serve tortilla or pita chips on the side). This is everything you expect from spinach and artichoke dip - a plethora of veggies enveloped by rich and cheesy goodness - perfectly sized for one or two; add the chicken to really turn it into a meal. The healthy helping of vegetables are both delicious and nutritious, the cheese blend melty and nutty, with just the right spicy punch from the red pepper flakes. I like to use light mayo and light sour cream to bring it all together because it creates a creamy base without making an already rich dish too heavy. Any sturdy tortilla or pita chip will do here, but I love Trader Joe's Sweet Potato Tortilla chips, the extra subtle hint of sweetness making these an even more perfect canvas for my nacho experimentation. All there's really left to say is GO PACK GO! and happy footballing, no matter who you're cheering for this weekend (unless it's the 49ers).

Spinach and Artichoke Nachos with Chicken
serves 1 to 2

Cooking spray or canola or olive oil
4 ounces boneless skinless chicken breast, cut into small pieces (optional)

2 ounces tortilla chips
2.5 ounces (about 1 cup) frozen chopped spinach, thawed, excess moisture squeezed out
3 ounces (about 3/4 cup) frozen artichoke hearts, thawed, and chopped into small pieces
2 tablespoons light mayo
2 tablespoons light sour cream
1 ounce (1/4 cup) shredded mozzarella cheese
3/4 ounce (3 tablespoons) shredded Parmesan cheese
2 large garlic cloves, minced or pressed through a garlic press
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

1. Preheat oven to 450 degrees F. If including chicken, preheat a skillet over medium heat and spray with cooking spray. Add chicken and cook until meat has reached 170 degrees F and is no longer pink.

2. Meanwhile combine spinach, artichokes, mayo, sour cream, cheeses, garlic, and red pepper flakes in a medium bowl and mix thoroughly. Season with salt and pepper to taste.

3. Place tortilla chips on an oven-safe platter in an even layer and top with the spinach and artichoke mixture.

4. Place platter in the oven and bake until spinach and artichoke mixture is warm and  melty, about 8 to 12 minutes. Turn oven to broil and continue to cook until cheese is bubbling and browned in spots, another 3 to 5 minutes (or more, depending on the strength of your broiler). Serve immediately.

(Alternatively, the spinach and artichoke mixture can be baked alone and served with chips on the side).

Mediterranean Tuna Pizza

I try to make a point of eating fish at least once a week, and even if I have no salmon or tuna steaks or tilapia in the fridge or freezer, I always have canned tuna in the cupboard. I'll admit, it's not fine dining, but I still love a good, old-fashioned tuna melt...but as much as I love them, it's nice to branch out and find more creative ways to use canned tuna, like this pasta or this pizza. The comforting, melty qualities of a tuna melt come together perfectly with a host of vegetables for a fun and healthy dinner made from ingredients in a well-stocked pantry. This nontraditional pizza is absolutely packed with flavor, but if these ingredients are a little too eclectic collection of pizza toppings for your taste, throw all these ingredients together between a couple pieces of crusty bread or roll up in a tortilla for a sophisticated tuna melt or wrap.

Mediterranean Tuna Pizza
serves 3 to 4

One 12-ounce prepared pizza crust (I like whole wheat Boboli or Rustic Crust)
4 oz. homemade or store-bought pizza sauce (I like Rustic Crust)
2 cloves garlic, pressed through a garlic press or finely minced
1/2 cup chopped roasted red peppers
1/4 cup sliced black olives
1/4 cup chopped artichoke hearts
1 5-ounce can water-packed tuna, drained and flaked
1 cup shredded provolone or mozzarella, or other good melting cheese

1. Preheat oven to 450 degrees F. Spread sauce over pizza crust and top with garlic. Distribute peppers, olives, and artichokes evenly, then top with tuna, finishing with an even layer of shredded cheese.

2. Bake for 8 to 10 minutes or until cheese is melted and just starting to brown. Remove from oven and let stand for a couple of minutes, then slice into 8 slices and serve warm.

Spinach and Artichoke Panini

I generally balk at sandwich recipes, but since I got my Cuisinart Griddler I've been inspired to make some more creative sandwiches. This sandwich was obviously inspired by spinach and artichoke dip (this is a pretty good recipe), one of the best appetizers out there. This made a great sandwich, but I'm already envisioning it as a pizza as well.

Don't skimp on the marinated artichokes, cheese, or bread for these sandwiches. With so few ingredients, each one makes a huge difference. Choose a crusty bread like a french bread, sourdough, or rye; basically any sturdy, flavorful bread you enjoy. For cheese I chose smoked butterkase, a high-fat cheese that melts well; the smoky flavor is a nice contrast to the slightly sour artichokes. I chose Native Forest marinated artichokes which were packed in extra-virgin olive oil with Italian spices. If you have plain artichokes, toss them with a bit of olive oil and spices.

Spinach and Artichoke Panini

makes 2 sandwiches

One 6.5-ounce jar marinated quartered artichoke hearts
1/2 c. packed fresh spinach
2 slices cheese such as mozzarella, provolone, or smoked gouda (I used smoked butterkase from Forgotten Valley Cheese, which was amazing)
4 slices crusty bread like French or sourdough (I used whole wheat sourdough from Madison Sourdough Company)
Butter

1. Drain artichoke hearts on a paper towel, draining enough excess oil so the bread won't get soggy. Cut into smaller pieces, if desired.

2. Butter one side of each of the pieces of bread. Layer half of the artichoke hearts, spinach, and cheese on one piece of bread and top with a second slice, buttered sides out. Repeat with the remaining ingredients.

3. Grill sandwiches on a panini press, on a griddle, or in a frying pan until bread is golden brown and cheese is melted. Enjoy!

Cheesy Baked Pasta with Spinach and Artichokes

A quick and easy side- or main-dish courtesy of the April 2010 issue of Real Simple. I love spinach and artichoke dip and this is almost spinach and artichoke dip on pasta. I'm always looking for interesting and easy dishes I can make for dinner after work to help me avoid the temptation of convenience foods like frozen pizza.

This dish doesn't have as much sauce as I'd like so I think next time I'll add some milk, sour cream, or cream cheese or some combination of them. Even as is, it's delicious!

Cheesy Baked Pasta with Spinach and Artichokes
from Real Simple, April 2010

8 oz. mezzi rigatoni or some other short pasta (I used whole wheat penne rigate)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package creamed spinach, thawed
1/4 c. grated Parmesan
2 c. grated mozzarella
1/4 t. black pepper

1. Cook the pasta according to package directions, drain, and return it to the pot. Heat broiler.

2. Add the artichoke hearts, creamed spinach, Parmesan, half the mozzarella, and 1/4 t. pepper to the pasta and toss to combine.

3. Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.

Spinach and Artichoke Dip

My dad came down to visit yesterday and watch the Packer game with me so I whipped one of my favorite appetizers/snacks, spinach and artichoke dip. It's quick, easy, and delicious!

Spinach and Artichoke Dip
from recipezaar.com

10 ounces frozen chopped spinach
1 1/2 cups canned artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded mozzarella cheese
3/4 cup shredded parmesan cheese
4-5 large garlic cloves, finely chopped

1. Preheat the oven to 350 degrees.
2. Chop the artichoke hearts.
3. Squeeze excess water from spinach.
4. Mix all the ingredients together in a large bowl.
5. Spread into a small glass baking dish and bake for 15-20 minutes, or until the dip is hot. Serve with tortilla or pita chips or veggies.