Mediterranean Mini Pizza with Cannellini Beans and Roasted Red Bell Pepper Hummus

I made a hummus pizza a few days ago and I felt like recreating a sandwich version of the dish with a bunch of Mediterranean ingredients. The problem was that I only had pita bread at home. I could have created a pocket in the bread and stuffed it, but I decided to place the ingredients on top of the pita bread to create a meal that resembled a pizza.

Following the Mediterranean theme, I made a cannellini bean and roasted red bell pepper hummus-like spread and topped it with Greek feta cheese, capers, sun-dried tomatoes, arugula, pickled shallot, black olives and marinated artichoke hearts. For the meat lovers out there, I would add some cubes of lamb kebabs.

I'm sure you've heard of 30-minute meals, but this took me 10 minutes, tops. Try this recipe the next time you're in a hurry. Beat that, Rachael Ray!

Vegetarian Orzo Pasta Salad

Orzo is a rice shaped pasta that is very convenient for making salads. Just dice all the vegetables the same size as the orzo grains, add a vinaigrette, and you're all set. If you need meat in your meal, diced smoked turkey is a healthy and tasty option.

The reason I made this is that Lulu's family organized a fun picnic for Memorial weekend in Big Basin. It was a pot luck, and I volunteered to make the veggie dish. The orzo pasta salad is easy to make and easy to transport, which are both important considerations when you're planning a picnic. Just drizzle the vinaigrette when you're ready to eat.  Make it for your next family picnic or barbecue; it's guaranteed to be a hit!

Fresh Garden Salad served with Sesame Persian Cheese and Candied Walnuts

I received a request for this salad recipe that I served with a tatin de petits oignons perlés à l'Indienne a few days ago.

Although my husband is vegetarian, he is not a big fan of simple green lettuce. So I tried to dress it up with little helpers like a citrus relish, cheese and some nuts. The nuts are a great addition of protein for vegetarians. 

Of course, the key to a good salad is the vinaigrette. I always try to make my own because the store-bought ones contain preservatives and gum to make the texture more dense, instead of using mustard.