April 26, 2017 by Contributor in Simply Recipes

Shaved Asparagus and Potato Pizza

1 Prepare and heat the oven: If you have one, place a pizza stone on a lower rack in your oven. Preheat the oven to 550F or as hot as it will go. 2 Pre-shape the pizza rounds and let them rest: Turn out the dough onto a generously floured counter  and

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April 26, 2017 by Contributor in Simply Recipes

Easy No-Knead Pizza Dough

This recipe makes two 1-pound balls of pizza dough, which is enough for two large pizzas or four “personal sized” 10-inch pizzas. Instant or rapid-rise yeast is actually a different strain of yeast from the usual granulated yeast. It is designed to be mixed directly into the flour. If you

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April 24, 2017 by Contributor in Simply Recipes

Turkey Meatball Soup with Spinach and Orzo

1 Make the meatball mixture: Shred the bread or roll with your fingers into 1/2-inch pieces. In a bowl, combine the bread or roll, milk, egg, Parmesan, turkey, salt, pepper, and parsley. With a clean hand, work the mixture until it is well blended. 2 Shape meatballs: With wet hands,

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April 22, 2017 by Contributor in Simply Recipes

Cheesy Bruschetta Chicken Cutlets

Print Photography Credit: Coco Morante This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes! Bruschetta chicken

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April 19, 2017 by Contributor in Simply Recipes

Salmon Avocado Poke Bowl

Print Photography Credit: Lisa Lin The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money’s worth, which meant seafood and

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April 17, 2017 by Contributor in Simply Recipes

Baked Eggs and Ham

Print Photography Credit: Sheryl Julian Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that’s so much

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