Take white pizza to the next level with this shaved asparagus ricotta pizza. Asparagus and prosciutto sit on top of a mixture of creamy ricotta, parmesan, fresh basil, garlic, and lemon.

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Have you ever had asparagus on pizza? Because if not, this is a sign that you should in the form of this shaved asparagus and ricotta pizza.

While this is definitely no the first time I’ve used asparagus as a pizza topping, it is definitely the first time I have shaved it into ribbons. The extra little bit of effort really makes it an even better pizza topping as it is easier to bite through that when it is a full cooked asparagus. And the convenient part is that you don’t have to trim off those woody ends as they make for a great handle to hold while shaving with a peeler.

Underneath those beautiful edible ribbons of asparagus, this asparagus ricotta pizza base is made from a mixture of creamy ricotta, nutty parmesan, fresh basil, zesty lemon, and pungent garlic. Season to taste with salt and pepper then dollop with some shreds of fresh mozzarella and you have the perfect base for this tasty white pizza.

It looks gorgeous once it’s cooked too, I almost forgot the next step…

Once it’s out of the oven, top it off with some torn prosciutto (omit for vegetarian), more fresh basil, and a little drizzle of lemon juice. The only thing that could possibly make this pizza better is a drizzle of balsamic glaze instead but with the summer heat I wanted to keep it lighter in flavor.

So what do you say to adding this shaved asparagus ricotta pizza to your menu for pizza night? If you are feeling brave try another of my favorite white pizzas – grape and gorgonzola pizza.

SHAVED ASPARAGUS RICOTTA PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 pound store-bought or homemade pizza dough
• Cornmeal, for dusting baking sheet
• 1-1/2 cups fresh ricotta
• 1/4 cup shredded parmesan cheese
• 3 Tbsp chopped fresh basil, divided
• 1 large lemon, zested and juiced
• 3 large cloves garlic, minced
• 3 Tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup shredded fresh mozzarella
• 1/2 pound asparagus (medium thickness)
• 4 slices prosciutto, roughly torn

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to a pizza peel** liberally sprinkled with cornmeal. Let rest while you prepare the toppings.
3. In a medium bowl combine the ricotta, parmesan cheese, 2 tablespoons basil, lemon zest, garlic, and olive oil. Season the cheese mixture with salt and pepper to taste.
4. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons***. Place in a small bowl and toss with remaining tablespoon of olive oil.
5. Spread the ricotta mixture all over the pizza, leaving a 1/2-inch border around the edges, top with mozzarella, then evenly distribute the asparagus ribbons on top.
6. Bake the pizza for 10-12 minutes, rotating half-way through, until the crust is fully baked and golden brown.
7. Remove the pizza from the oven to a cutting board, add strips of prosciutto (if using) on top, drizzle with lemon juice, sprinkle with the remaining tablespoon of basil, and serve.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan. **If you have a pizza stone, but not a pizza peel, use un-rimmed baking sheet. ***Don't remove the tough ends, instead use them to grip the asparagus as you peel them.

Source: Adapted from Just a Taste.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

An awesome quiche doesn’t have to be complicated. Use a prepared crust and precooked ham to make life easier, then just add eggs, fresh asparagus and a simple hollandaise sauce.

Let’s get real – the holidays (and often real life) are not those picture perfect images we are presented with on a daily basis. It’s often crazy and stressful, and a lot of those emotions revolve around cooking. To make things easier, Smithfield is here to save the day with their Anytime Favorites line of fully cooked products (such as diced ham and ham steaks), making them easy to throw into a recipe so you can spend less time slaving away in the kitchen.

We often focus all our attention on the big holiday meals – planning the menu and basically preparing/cooking for a week straight. But what about all those other meals? I bet your family is hanging out for more than just the one day and I doubt you’re going to have the energy to make something complicated. So let’s start with an easy breakfast/brunch option that will still impress.

I picked up some of Smithfiield Anytime Favorites diced ham in the packaged meat section and threw it into a refrigerated pie crust (not going to pretend you have time to make that from scratch) along with asparagus and eggs. If you have a moment to spare while the quiche is baking, whip up my easy hollandaise sauce that uses Greek yogurt as the base. It seriously comes together in 5 minutes.

Another great easy breakfast option is a casserole, which can be prepared the night before and thrown into the oven in the morning. All about shortcuts and things that can be done ahead of time when it comes to the holidays, or heck any time of year. What are your quick and easy recipe or tips and tricks to survive busy times?

One year ago: Lentil Taco Skillet

Three years ago: Coconut-Pumpkin Pie

Four years ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars

Five years ago: Spatchcocked Turkey with Champagne-Thyme Gravy

Six years ago: Overnight, Slow Cooker Ice Cream Oatmeal

Seven years ago: Cashew Chicken Lettuce Wraps

Eight years ago: Chicken Alfredo Biscuit Casserole

EGGS BENEDICT QUICHE

Serves 6

Ingredients:

QUICHE

1 Tbsp olive oil

1 small onion, minced

1 tsp minced garlic

1-9 inch unbaked pie crust

6 asparagus spears, ends trimmed and chopped (+ 4 trimmed and halved for toppings

1 (8 oz.) pkg. Smithfield® Anytime Favorites® diced ham

5 large eggs

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

GREEK YOGURT HOLLANDAISE

1/4 cup plain whole milk Greek yogurt

2 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

Dash hot sauce

Directions:

1. Preheat oven to 350 degrees. Roll out pie crust and fit into a 9-inch pie pan.
2. Over medium heat, warm the oil in a medium saute pan. Add onion and cook until soft. Add garlic and cook another minute or until fragrant. Transfer onion to a medium bowl along with the chopped asparagus and ham. Spoon filling into crust.
3. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour egg mixture over filling and top with asparagus halves.
4. Bake in preheated oven for 45 minutes, or until center has set.
5. While the quiche bakes, make the hollandaise. In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Set aside.

Source: Adapted from my Greek Asparagus Quiche and Breakfast Nachos with Greek Yogurt Hollandaise Sauce.

Your favorite Greek flavors are paired with fresh asparagus in this easy quiche, perfect for a special occasion or a regular weekend brunch.

Let’s continue with #BrunchWeek! It may be day 3 but it’s only my second recipe contribution because there are plenty of other delicious recipes shared by other bloggers to fill in the gaps (just check the list a little further down). Today I am serving a quiche stuffed with Greek flavors and fresh asparagus. Who knew the two paired so well together?

Sauteed onion, roasted red bell pepper, marinated artichoke hearts, asparagus, feta cheese, and of course eggs fill the pie crust for this quiche. I almost considered making it crustless or a frittata, but dang it crusts are just so stinking good it would be a shame to be without one. However, if you are looking to reduce carbs it is easy to make without. Meanwhile, I served mine with a side of crispy hash browns.

Have you entered the #BrunchWeek giveaway yet? What are you waiting for!? Click HERE to check out the prizes and find out how to enter.

In non-brunch related news, today marks 100 days until our wedding! Kind of blows my mind that were are about 3 months away because I feel like it was 10 months a month ago. Thankfully the stressful planning phase happened early and has been fairly easy ever since. We have a lot of little things to work out still but all in due time. Just have to make sure we keep chipping away at it little by little to keep the stress level down and not let it pile up. Speaking of, I need to book my fittings… Excuse me while I go work off this quiche first (and that crust).

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
French Coconut Pie with Pine Nuts from Shockingly Delicious.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Two years ago: Breakfast Mac & Cheese

Four years ago: Cinco de Mayo Recipe Roundup (2014)

Five years ago: Guacamole Tortilla Chip-Crusted Nacho Chicken

Six years ago: Chocolate Chip Cookie Dough Brownies

Seven years ago: Butterscotch Truffles

GREEK ASPARAGUS QUICHE

Serves 6

Ingredients:

1 Tbsp olive oil

1 small onion, minced

1 tsp minced garlic

6 Michigan asparagus spears, ends trimmed and chopped

1/4 cup Cento quartered marinated artichoke hearts, chopped

1/4 cup Cento marinated roasted peppers, chopped

1-9 inch unbaked pie crust

1/2 cup crumbled feta cheese

5 Eggland’s Best large eggs

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

8 Michigan asparagus spears, ends trimmed and halved (for topping)

Directions:

1. Preheat oven to 350 degrees.
2. Over medium heat, warm the oil in a medium saute pan. Add onion and cook until soft. Add garlic and cook another minute or until fragrant. Transfer onion to a medium bowl along with the chopped asparagus, artichokes, and bell pepper. Spoon vegetables into crust and sprinkle with cheese.
3. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and top with asparagus halves.
4. Bake in preheated oven for 45 minutes, or until center has set.

Source: Adapted from my Broccoli Quiche.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Dinner can be easy and nutritious at the same time with this skillet lasagne packed with 5 different vegetables.

It’s nearing the end of November which means we are about to be bombarded with all things related to the holidays, and if you are hosting you are particularly focused on Thanksgiving and Christmas dinner menus. But I’m here to remind you that there are several other meals between now and then (shocking I know) and one of them should be this easy veggie skillet lasagne.

This time of year calls for cozy recipes and my dad’s skillet lasagne is a popular one around these parts. I’ve started making variations upon the original and this latest creation takes the beautiful canvas that is Barilla Rigatoni Pasta and turns it into a nutritious meal with the addition of Barilla Sauce, Galbani Cheese, and 5 different vegetables! I’ve got onion, asparagus, broccoli, carrots, and red bell peppers for you.

Recipes like this remind me how much I love pasta. It lends itself to being versatile, making it perfect for any occasion and therefore brings people together. Because who doesn’t love pasta? But of course you can’t call something lasagna without cheese so to top it off, this recipe is also made with creamy Galbani Ricotta Cheese and stretchy Galbani Mozzarella Cheese giving you that perfect cheese-pull.

Conveniently, these quality Barilla and Galbani products can be found at your local Walmart store, and with Ibotta you can earn $2 when you purchase Barilla Pasta/Sauce and Galbani Cheese. I got the Barilla Rigatoni Pasta, Barilla Traditional Sauce, Galbani Ricotta Cheese, and Galbani Mozzarella Cheese. I didn’t realize however until I opened the package that the Mozzarella came pre-sliced! Apparently they offer one kind that is great for shredding and one for slicing. If you’re ever shredded Mozzarella cheese with a hand grater you’ll understand and appreciate the option to buy a firmer variety! But I digress.

My favorite thing about dishes like this? It all cooks in one single pot for clean up that’s as easy as the recipe itself. And since there’s so many veggies packed in already there’s no need for a side dish. There’s even protein thanks to the Ricotta! But if you’re feeling the need to pump it up a little more you could easily add chicken or tofu if you’d like to keep it vegetarian.

VEGGIE SKILLET LASAGNA

Serves 6

Ingredients:

1/2 Tbsp olive oil

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

1 bunch asparagus, chopped

Florets from 1 medium head broccoli

2 medium carrots, peeled and sliced

1 red bell pepper, cored and sliced

28 oz. Barilla Traditional Sauce

3 cups water

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1 (16 oz.) box Barilla Rigatoni Pasta

15 oz. Galbani Ricotta Cheese

16 oz. Galbani Mozzarella Cheese (about 2 cups), shredded and divided

Parmesan cheese (optional)

Directions:

1. In a large skillet over medium heat, add the olive oil. Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add veggies, cover and cook for 5 minutes. Stir in sauce, water and seasonings. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 10 minutes, stirring occasionally.
2. Stir in ricotta cheese and cook, covered, 5 more minutes. Remove from heat and stir in 1-1/2 cups of the mozzarella. Sprinkle remaining mozzarella on top, cover and let sit for 5 minutes before serving. Top with parmesan cheese if desired.

Source: Adapted slightly from my Skillet Lasagne.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I can’t believe today is the start of the fifth #BrunchWeek! I’ve been participating in this event almost as long as I’ve been blogging (will be 7 years in November) and it’s definitely one of my favorite blogging events. The only downfall is that it’s all digital and we are not sharing all of these creations in person! What an epic brunch that would be if we could all be together, sharing our brunch recipes. Instead I will be drooling over my keyboard all week long. Feel free to join me. We’ve also got an incredible giveaway going on that you should probably enter. Find out more HERE.

When it comes to breakfast or brunch, eggs benedict is one of my go tos, which should be pretty obvious because it wasn’t that long ago that I shared a recipe for an eggs benedict casserole. With Cinco de Mayo recently, I still have tacos on the brain and decided to serve this classic in a tortilla instead of an English muffin. And then I added some Michigan Asparagus and Cabot Vermont sharp cheddar into the hollandaise sauce. Best idea ever!

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

One year ago: Hard Root Beer Burgers with Blue Cheese and Crispy Onions

Two years ago: Baked French Toast Boats

Three years ago: Breakfast Casserole Stuffed Mini Bell Peppers

Four years ago: Strawberry Lemonade Rice Krispies Treats

Five years ago: Malted Chocolate and Peanut Butter Chip Cookies

EGGS BENEDICT BREAKFAST TACOS

Serves 2

Ingredients:

TACOS

16 Michigan Asparagus spears, trimmed

1 tsp olive oil

Salt and pepper

1 tsp vinegar

4 eggs, cracked and placed in individual ramekins

4 corn or flour tortillas

4 oz. Canadian bacon, sliced and warmed

CHEDDAR HOLLANDAISE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp Dixie Crystals pure cane sugar

Pinch pepper

Dash hot Tabasco sauce

2 Tbsp shredded Cabot Vermont sharp cheddar

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil and spread asparagus in a single layer. Drizzle with olive oil, salt and pepper. Roast in oven for 10 minutes.
3. Meanwhile prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients (except the cheddar). Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. In last minute, whisk in the cheddar cheese and whisk until melted through. Set aside.
4. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
5. To assemble, divide Canadian bacon and asparagus evenly between the 4 tortillas. Top with one poached egg and drizzle with hollandaise. Serve immediately.

Source: Adapted from my Mexican Eggs Benedict with Chipotle Hollandaise.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Eggs benedict may be one of my favorite brunch items, but it can be a bit daunting for a crowd. So just make this overnight eggs benedict casserole instead. Maybe with a cinnamon roll breakfast casserole as the sweet compliment to this savory dish?

I whipped this up using my dad’s breakfast casserole recipe as the backbone, substituting seasoned croutons with toasted cubed English muffins, breakfast sausage with Canadian bacon, and bell peppers with asparagus. After it had a sleepover in the fridge it was baked and ready to go for brunch complete with some ridiculously easy to make Greek yogurt hollandaise sauce.

I struggled with deciding whether or not to put poached eggs on top of this because I feel like it’s not a true eggs benedict without some runny yolks, but with 8 eggs already in the mix I convinced myself that was plenty. Did I make a mistake? Nah, this thing as stinking delicious.

Admittedly I wouldn’t have shunned an additional runny yolk on top. But that goes without saying for many things. I seriously wish you could bottle egg yolk to drizzle it on everything. It’s nature’s condiment.

Two years ago: Garlic-Parmesan Chicken Stuffed Shells for Two

Three years ago: Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce

Four years ago: Strawberry, Mango, and Yogurt Smoothie

Five years ago: More Fudge Less Pudge Brownies

Six years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette

OVERNIGHT EGGS BENEDICT CASSEROLE

Serves 12

Ingredients:

CASSEROLE

6 English muffins, cubed and toasted

1 lb. Canadian bacon, chopped

1 lb. asparagus spears

1 (10 oz.) can cream of asparagus soup

2 cups milk

8 eggs

3/4 tsp dry mustard

1/4 tsp salt

1/4 tsp pepper

GREEK YOGURT HOLLANDAISE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp granulated sugar

Pinch pepper

Dash hot Tabasco sauce

Directions:

1. The night before: Place English muffin cubes in the bottom of a lightly greased 9×13-inch baking dish. Top with Canadian bacon and asparagus.
2. In a large bowl, whisk together the soup, milk, eggs, mustard, salt and pepper. Pour over casserole mixture. Cover tightly with plastic wrap and refrigerate overnight.
3. In the morning, preheat oven to 325 degrees. Bake for 1 hr or until set. Allow too cool slightly before serving.
4. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Drizzle over casserole and serve.

Source: Adapted slightly from my Sausage and Egg Breakfast Casserole and Breakfast Nachos with Greek Yogurt Hollandaise Sauce.

Looking for a great brunch idea? This breakfast pizza has a crispy, spiralized potato crust topped with cheese, Canadian bacon, asparagus, eggs, and hollandaise sauce.

When it comes to Easter meals, do you do the traditional dinner with ham or do you stick to brunch instead? Growing up my family always did the ham dinner but I was converted to a bruncher in grad school because a friend hosted every year. However, this year I will be reverting back for a moment and will be cooking some good ol’ ham.

But in the meantime, I had to get out some of my brunching ideas! My latest idea was brought on by the discovery that OXO now makes their very own Spiralizer. The first thing I decided to make was a breakfast pizza with a crust made from fried, spiralized potatoes. Top it with cheese, Canadian bacon, asparagus, eggs, and then serve it up with an easy hollandaise sauce!

I actually do still intend on cooking brunch this weekend as Bob’s parents are coming into town for the holiday, but brunch is on Saturday instead of Sunday since I’m already cooking dinner that day. We will probably check out the Farmer’s Market afterwards to pick up ingredients for the big meal and then maybe the zoo if it’s not too crowded. Maybe a jazz show, who knows! What are your plans for the holiday weekend?

Three years ago: Steel Cut Oatmeal with Bananas & Cobbler Topping

Four years ago: Roasted Cabbage Wedges with Smoked Paprika

Five years ago: Potica Nut Roll

EGGS BENEDICT BREAKFAST PIZZA WITH SPIRALIZED POTATO CRUST

Serves 3

Ingredients:

CRUST

1 lb. Russet potatoes, peeled and spiralized

2 Tbsp unsalted butter, melted

Salt and pepper

HOLLANDAISE SAUCE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp granulated sugar

Pinch pepper

Dash hot Tabasco sauce

TOPPINGS

4 oz. shredded mozzarella cheese

2 oz. Canadian bacon, roughly chopped

6 asparagus stalks, cut into pieces

4 eggs

Directions:

1. Preheat oven to 450 degrees.
2. Gently press the spiralized potatoes between paper towels to dry them as best as possible. Place in a large bowl and stir in melted butter until evenly coated. Season with salt and pepper. Dump into a 12-inch cast iron skillet and press evenly into the bottom. Bake for 20-25 minutes until golden brown and starting to crisp. Remove from oven and lower temperature to 350 degrees.
3. While the crust cooks, prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Set aside.
4. When the crust is ready, top with cheese, Canadian bacon, asparagus, and crack eggs over the top. Season with salt and pepper and return to the oven at 350 degrees. Bake for 8-10 minutes or until eggs are set and cheese is light golden brown on top. Slice and serve with hollandaise.

Source: Adapted from my Breakfast Nachos, Breakfast Pizza, and Broccoli and Cauliflower Quiche with Hash Brown Crust.

Items you may need (affiliate links):

Remember how I was lamenting how far away my current residence is from my place of work last week? Well it just so happens that a friend of mine saw a house up for rent while biking around an area of town in which we would prefer to live and we went and took a peek at it yesterday! The only down side is that they are looking for someone to take possession in mid October and out current lease isn’t up until December. This is why I wasn’t going to start looking for another month or so. That being said however, I think there’s still a chance of getting the green light!

Meanwhile while we wait for a verdict, lets have a pizza night with this flatbread-style whole wheat thin crust pizza. Topped with some unusual suspects such as asparagus, red bell pepper, goat cheese, and pistachios. Also there is no sauce, just some lemon infused extra virgin olive oil!

One year ago: Peach-Mango Smoothie

Two years ago: Funfetti Ice Cream Krispie Cupcakes

Three years ago: Dark Chocolate Black Cherry Oatmeal Cookie-wiches

Four years ago: Caprese Salad Grilled Cheese Sandwich

ASPARAGUS, RED PEPPER, AND GOAT CHEESE PIZZA

Serves 2-3

Ingredients:

1 recipe whole wheat thin crust pizza dough, risen

2 Tbsp extra virgin olive oil (I used Pomora al limone)

6-8 asparagus spears, cut into 1-inch pieces

1/2 red bell pepper, sliced

4 oz. goat cheese, crumbled

2 Tbsp roasted pistachios, chopped

1 tsp dried oregano

Directions:

1. Preheat oven to 450 degrees, with a pizza stone* on the lowest rack.
2. Punch dough down; cover and let rest 5 minutes.
3. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal*. Crimp edges of dough with fingers to form a rim.
4. Spread olive oil over dough and top with asparagus, pepper, and goat cheese.
5. Slide dough onto the stone* and cook for 15-20 minutes or until golden brown. Remove from oven and top with pistachios and oregano before slicing and serving.

*Can also place dough directly on a pizza pan or cookie sheet.

Source: Inspired by a pizza my friend Dave told me he had once.

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This dish is a garlic lover’s dream. Mini gnocchi (gnocchetti) and asparagus are tossed in a creamy garlic-gorgonzola sauce made with enough garlic to keep the vampires away.

Today is National Garlic day and to celebrate I joined up with a bunch of other food bloggers to share recipes that predominantly feature this beloved food enhancer. There’s even a stellar giveaway to go along with it!

When thinking of what to make for the occasion, I immediately thought of a garlic restaurant in San Francisco at which I once ate, which takes pride in how much garlic they use every day. We had garlic seeping out of our pores afterwards and I relished in it, refusing gum afterwards. This pasta dish is my recreation of what I ordered – mini gnocchi (gnocchetti) and asparagus tossed in a garlicky-gorgonzola cream sauce. I used 8 cloves of garlic (which amounted to 1/4 cup minced) in the sauce. In other words, this is not for the faint of heart when it comes to garlic.

Check out all the other garlicky goodness happening today:

• Black Garlic Chocolate Chunk Ice Cream from girlichef
• Caesar Tartlets with Sweet Garlic Butter Crusts from Karen’s Kitchen Stories
• Easy Garlic Infused Olive Oil from MarocMama
• Garlic and Herb Lamb Chops from Healthy. Delicious.
• Garlic Bread from My Catholic Kitchen
• Garlic Dill Roasted Potato Wedges from From Gate to Plate
• Garlic Fried Rice from Crazy Foodie Stunts
• Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
• Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
• Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
• Heart Healthy Roasted Garlic Chicken Recipe from It’s Yummi!
• Roasted Garlic Butter from Basic N Delicious
• Roasted Garlic Chicken Pizza Pockets from Cindy’s Recipes and Writings
• Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
• Vampire Garlic Dip from Kudos Kitchen By Renee

One year ago: Strawberry, Mango, and Yogurt Smoothie

Two years ago: More Fudge Less Pudge Brownies

Three years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette

GHOCCHETTI WITH ASPARAGUS AND GARLIC-GORGONZOLA SAUCE

Serves 4

Ingredients:

1 lb. gnocchetti (mini gnocchi)

1 lb. fresh asparagus, trimmed and cut into 1-1/2-inch pieces

1 Tbsp extra virgin olive oil

1/2 cup chopped yellow onion

8 cloves garlic, minced (about 1/4 cup)

1/4 cup white wine

4 oz. gorgonzola

1/4 cup toasted pine nuts (optional)

Fresh shredded Parmesan cheese

Directions:

1. Bring a large pot of water to a boil. Add gnocchetti and asparagus and cook until gnocchetti floats, about 3 minutes. Drain, reserving 1/2 cup of the cooking water, and set aside.
2. Heat oil in a large saute pan over medium heat. Saute onion until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the wine and scrape up any bits from the bottom of the pan. Simmer until reduced by half. Add gorgonzola, gnocchetti, and asparagus, and stir until cheese has melted. Use reserved pasta water if needed to reach desired consistency.
3. Serve topped with toasted pine nuts and Parmesan cheese, if desired.

Source: Inspired by a dish from The Stinking Rose in San Francisco, CA.

In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:

1. The Garlic Farmers’ Cookbook
2. One-year membership to the Garlic Seed Foundation
3. 5 Garlic Button Covers
4. OXO Good Grips Garlic Press
5. The Ultimate Garlic Peeler
6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
7. Terra Cotta Garlic Roaster
8. 2 Bulbs of Whole Black Garlic

To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you’d love to try)?

After you’ve answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries.

a Rafflecopter giveaway

This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen.

Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.

Creamy wild rice and fresh asparagus come together in this baked side dish. Serve it alongside your favorite cut of meat – it’ll go with just about anything.

Let’s talk plastic bags. I try to use reusable shopping bags wherever I go and have already told my story about them confusing retail but not grocery cashiers, yet sometimes they like to wait in the car instead of coming into the store with me. Such occasions result in a double dose of annoyance because not only do I have to get plastic bags but the cashiers have a habit of using excessive amounts of them. Yesterday I had one bag with a single can of black beans and another with just a block of cheese and container of sour cream. Apparently those three items would not get along if placed in the same plastic bag. I understand they don’t want the bags to break but that’s just silly. My milk was also bagged, which is not a light item and conveniently already possesses a handle. This is why I prefer self-checkout. Alas, I will just bring them back for recycling.

In other news (I need a new transition phrase because that one gets used a lot), I made a side dish! They appear so infrequently on this blog that I get excited when there’s one to share. Especially when it is something that pairs so well with a variety of things. Grilled steak? Definitely. BBQ chicken? You bet. I served it with apple jelly-glazed pork chops and it was wonderful. Wild rice and fresh asparagus are mixed together in a creamy sauce, topped with cheddar cheese, and baked until bubbly.

One year ago: Baked Quinoa Chicken Parmesan

Three years ago: White Bean Chicken Chili

ASPARAGUS & WILD RICE CASSEROLE

Serves 6

Ingredients:

1 Tbsp unsalted butter

2 Tbsp chopped onion

1 Tbsp all-purpose flour

1/4 tsp salt

1/8 tsp ground black pepper

2/3 cup milk

1/4 cup sour cream or Greek yogurt

2 cups cooked wild rice blend

1 lb. fresh asparagus, cut into 2-inch pieces (I reserved 7 whole spears to put on top)

1/2 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 1.5 quart baking dish, set aside.
2. In a medium skillet over medium heat, melt butter. Saute onion until tender. Whisk in the flour to make a paste. Add milk and cook over medium heat, whisking constantly, until mixture thickens. Season with salt and pepper.
3. Remove from heat. Mix in sour cream until smooth. Stir in the rice and asparagus.
4. Pour mixture into the prepared baking dish and top with cheese. Bake for 30 minutes.

Source: Adapted from Simply Savvy Recipes.