Thursday, August 7, 2014


As of lately I've been on a bit of a cooking kick. It all started when my sister and I went to a little cooking class taught by Kelly Heinz. She's amazing. I've always wanted to be good at cooking but never really had the time or the energy when it came down to actually making the food. I either didn't know what to cook or was too lazy to try so I would usually end up having a good peanut butter and honey sandwich for almost every meal. I make a pretty good one too but enough is enough. On sunday however, my mom had to be somewhere and didn't have time to make our usual sunday dinners (a pretty big ordeal) so, I decided to take over. Using Kelly's recipes she taught us, I made one amazing meal .. the meal that is pictured above. It was seriously SO good (if I do say so myself) plus I had so much fun doing it.  Hope you enjoy them as much as I did! Thanks to Kelly for these recipes. Check out her blog for more of her incredible recipes!

Mango Avocado Brushetta 

You'll need:
Raincoast crisps (or any kind of cracker)
1 ripe avocado (diced)
1 ripe mango (diced)
1/2 red pepper (diced)
3-4 fresh basil leaves
Fresh lime juice
pinch of salt

Place avacoado, pepper and mango in a bowl. Add basil ans squeeze with a little lime juice, stir. Sprinkle with salt. Stir. Place atop crisps or toasted baguette slices. 

Summer Lemon Vinaigrette Salad

You'll need:
1 bag baby greens
6 dried apricots, thinly sliced 
1 green apple, thinly sliced
1/2 cup blueberries
1/2 cup rasberries
1/3 cup roasted salted pistachios 

Lemon Vinaigrette:
1/2 cup olive oil
3 Tbsp fresh lemon juice
1 tsp lemon zest
1 Tbsp minced scallions 
1 tsp agave nectar (or a pinch of sugar)

Place greens in a bowl, sprinkle with apricots, pistachios and berries. Add sliced apples just before serving and dress.

For the Vinaigrette:
place all ingredients in a lidded container and shake! Dressing can be saved int eh fridge for a week.

Ciabattas Pizza's
I bought 2 loaves of Ciabatta bread at Harmon's as well as fresh sliced pepperoni and prosciutto

2 8 oz. cans tomato sauce
1 tsp dried onion
1/2 tsp salt
1 tsp parsley
1 tsp oregano
1 tsp basil
1/4 tsp pepper

Comine all ingredients

Veggie Pizza:
artichoke hearts
bell pepper
Your favorite kind of shredded cheese.

In one saucepan sauté mushrooms, bell pepper, and onion together for 3-5 minutes. Careful not to overcook. When they are cooled combine all vegetables together.

Italian Pizza:
Tomatoes, sliced
Arugula, to top with
Your favorite kind of shredded cheese.

Heat grill with one side on low and med-high. Slice the Ciabatta lengthwise. Place bread over the low flam, top-side down. Grill for about 5 minutes, or until lightly browned. Take off grill and spread sauce on the bread. Add shredded cheese, then place toppings on top of it. Spread a thin layer of cheese on the very top. Drizzle a little olive oil over everything and put on a little salt, pepper, and oregano.

Place bread back on the grill and close the lid for another 10 min (keep checking it, you just want the cheese to be melted.)

Once cheese is melted let the pizza cool for a few minutes before cutting into it. Top the Italian pizza wight he arugula, then cut and enjoy!

I loved these recipes and they made for the perfect meal. Thanks for stopping by!

Thanks to for the recipes and cooking class! Her next classes are August 12th and 26th. If your in the area you should totally come. More about it on her blog.

XO Megs...

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