I originally saw a similar recipe on a website for an Italian dish usually eaten for good luck on New Year's eve. I came up with this version based on what ingredients I had on hand and this is how I make it every time. I crave this in the winter and I am sure your body will love it with all the vitamin C it will get from the oranges.
1/2 red onion quartered and sliced thin (into tiny moons)
1 T Exgtra Virgin Olive oil for drizzling
Flaked Sea Salt and pepper to taste (just a pinch)
Arrange sliced oranges on a platter.
Spread sliced olives over oranges.
Spread red onions over oranges and olives
Drizzle with extra virgin olive oil
Add a pinch of salt and pepper
You can make this salad ahead of time and thow it into the refrigerator to chill it down a bit or you can serve at room temperature. Either way it is delicous. It will also keep over night if you want to bring leftovers for lunch.
Place Flatzza on a sheet pan and toast in the oven for approximately 10 minutes until it just begins to crisp.
While flatbread is toasting in theoven, pre-cook the mushrooms by adding 1 teaspoon of olive oil to a saute and cook on medium heat until all juices are evaporated. Set aside.
Remove flatbread from oven once it starts to crisp. top it with sauce, wilted spinach, sliced bell pepper, sweet onion, and sauteed mushrooms. Bake it for approximately 15 minutes until vegetables are cooked through and when flatbread is browned and crisp.
1 head of cauliflower (about 2 pounds), cleaned and sliced into 1" steaks
1/2 cup of extra virgin olive oil (or better yet us homemade garlic oil)
1 T ground Sea salt or kosher salt
1 T ground turmeric
1 t, sweet Spanish paprika
5 cloves of garlic, thinly sliced
1 t crushed red chili flakes
1/2 cup of tahini
Juice of 1 lemon
2 T warm water
Heat the oven to 450 degrees F.
Line a sheet pan with foil.
In a bowl, combine the olive oil (or garlic oil if using), salt, turmeric, apperika, garlic, and chili flakes adn stir until combined.
Place cauliflower on a large sheet pan so they are not overlapping. Brush both side of cauliflower with spice mixture.
Place cauliflower in the oven and roast until tender and browned approximately 20 minutes. Flip caulfower with a spatula and continue to roast until browned on both sides and starting to crisp.
After you turn cauliflower prepare the tahini sauce by combining the tahini, lemon juice and warm water until mixed and creamy.
Remove the cauliflower from the oven and place on a large platter. Drizzle cauliflower with tahini sauce and serve immedately while hot.
Tip: You can even more spice to this dish by adding it to the tahini sauce. A bit more hot chili flakes and papriki make for a beautiful presentation. You can even throw a bit of fresh chopped cilantro on top as a garnish if you want even more color (just like we did in the picture).
1 each Angelic Bakehouse Sprouted Seven-Grain Flatzza
1/2 cup pizza sauce (home made or your favorite jarred)
2 t extra virgin olive oil
5 oz fresh baby spinach
1./4 t garlic powder
8 oz fresh sliced mushrooms
1/4 t salt (to taste)
1 each sliced bell pepper into rings
Preheat oven to 400 degrees.
Place Flatzza on a sheet pan and toad in the oven for approximately 10 minutes until it begins to crisp.
While flatbread is toasting inteh oven pre-cook the mushrooms by adding 1 teaspoon of olive oil to a saute pan and cook on medium heat until all water is evaporated. Remove from pan and set aside.
Add 1 t of olive oil to the pan and add the spinach. Season with salt and garlic powder. Saute until wilted. Drain and set aside.
Remove crisped flatbread from the oven. Top it with pizza sauce, wilted spinach, sliced bell peper, sweet onion and sauteed mushrooms. Bake if for approximately 15 minutes until all ingredients are heated through and flatbed is golden crisp and browned.