Fancy Pants Capicola Grilled Cheese with an Arugula and Kale Salad

So I’m on a grilled cheese kick if you haven’t noticed, so simple and so good… How could you not LOVE fancy pants grilled cheeses (I guess if you didn’t care for cheese *GASP*)? 🙂

Prep: 3 min

Cook: 5 min

Serves: 1

Ingredients:

• 2 Slices of 9 Grain bakery bread
• Butter, or substitute like Earth Balance
• 2 Slices of cheddar cheese, I did use 2% milk cheese, regular cheddar is great too! 😉
• 1 Slice of Capicola
• 1 Pinch ZestyBeanDog Fine Herb Blend (coming VERY soon for purchase 🙂 ).
• 1 Handful of kale (stems removed) and one handful of arugula
• Your favorite dressing, I made a lemon herb cesar to go with mine.

Instructions:

1. Heat small skillet to medium high, butter bread on one side of each slice, layer : Bread, cheese, capicola, cheese, bread. Cook for 2 min on each side or until golden, sprinkle with ZBD fine herb blend and kosher salt.
2. Enjoy with your kale and arugula salad!

Cheers!

Homemade Pizza with Collard Greens, Prosciutto, Sun-Dried Tomatoes, and Crispy Garlic

All I can say about this pizza is one word… UNBELIEVABLE!!!  Quote from my husband Evan: “This is the kind of pizza you order over and over again at a restaurant because it’s so good.”

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for collard greens, 10 min for crispy garlic, and 12-15 min for pizza.

Ingredients:

• Dough can be homemade or store bought- a good dough is important!
• 1 large handful of collard greens, chopped up small (1″x 1″)
• 1 Lemon, juiced
• 1/4 C Chicken stock
• 1 pinch of salt
• 6 slices of Prosciutto (find one cured with sea salt, not nitrates if possible).
• 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
• 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
• 5 sun-dried tomatoes (the dry kind, not in oil) sliced.
• 3 cloves of garlic, roughly chopped
• 1 tsp Olive Oil
• 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, and pinch of salt and stir).

Instructions:

• Preheat Oven to 350 to start (later you will bump up to 400).
• Add chicken stock, lemon juice, and pinch of salt to a medium skillet on med high, add chopped collard greens and cook for 3-4 min.  Transfer to a bowl.
• Cut up garlic and transfer to a small baking dish with 1 tsp of olive oil, bake for about 10 min.  They should be turning golden but not burning.
• Make sauce up with herbs from above in a small bowl.
• Start assembling pizza: Dough, sauce, cheese blend, collard greens, prosciutto, tomatoes, garlic, then parmigiano-Reggiano.
• Bake for 12-15 min @ 400 degrees

Enjoy!  You will love the slight taste of lemon in the collard greens and the crispy garlic that penetrates this pie!