Recipe: Fig Pizza

A few months ago I subscribed to Club W and it's through that subscription that I became familiar with their blog,  the Juice. Last week I was cruising the blog and spotted the recipe for a fig pizza and all I could say was "GET. IN. MY. BELLY!" I had just made about 8 ounces of fig jam so figs were on the brain.  Anyway, fast forward a couple more days and I'm in Trader Joes picking up the ingredients.

  • 1 package soft goat cheese
  • 1 block parmesan cheese
  • 1 package fresh pizza dough
  • 2 Tbs olive oil
  • ½ cup Just Jan's Fig Spread (I had my own version so this didn't happen.)
  • freshly ground salt & pepper, to taste
  • 1 bunch arugula
  • 6 slices thinly sliced prosciutto
Image from Club W

Image from Club W

I made a small pizza, about 1 serving,  so, the ingredients above were too much. Here's how I split it:

  • about 3 tablespoons goat cheese.  (the recipe called for slices but mine was too soft so I crumbled it) 
  • 1/4 cup shredded parmesan
  • 8 ounces fresh pizza dough
  • 2 teaspoons Extra Virgin Olive Oil 
  • 2 tablespoons fig jam 
  • freshly ground salt & pepper, to taste
  • 1 cup arugula
  • 6 slices thin slices of prosciutto (I kept this the same because...pork!)

It was very easy to put the pizza together and all the flavors came together nicely.  Here are a couple of thing to note: 

1. if you don't like your prosciutto warm (I don't) substitute for very thinly sliced bacon and cook until almost crispy.  Come on, it's bacon...i'm pretty sure I don't have to convince you. 

2. Dress your arugula with a little  extra virgin olive oil, salt, pepper and parmesan before topping your pizza. In theory a bunch of fresh arugula looks good on top of your pizza ...but is a pizza after all, not a salad. 

Head over to Club W's blog for the recipe, cooking instructions and wine pairings. Keep my suggestions in mind...or don't, either way, the fig pizza is a great combination of flavors.

Posted on September 4, 2014 and filed under Recipe.

Tomato Arugula Salad with Basil Pesto Dressing

Over the last several weeks I have eaten this salad 5-6 times. It is a testament that sometimes simple is best.

Recipe (Makes 2 Servings)

  • Two large Beefsteak or Vine Ripened Tomatoes
  • 3 cups of Arugula
  • 1/8  cup of shaved parmesan
  • 1 Tablespoon Basil Pesto (I make a batch every couple of weeks but I also like Buitoni. It's in the refrigerator section at my local grocery store. 
  • 2 tablespoons extra virgin olive oil
  • 1/2 of a Lemon (About a tablespoon of lemon juice)
  • Salt
  • Fresh cracked black pepper


Tomato Arugula Salad with Basil Pesto Dressing.JPG
  • Slice tomatoes as thin as you can get them. I use a very sharp chef's knife for this and it goes pretty quickly. 
  • Wash and dry arugula and place in a large bowl and set aside
  • Add olive oil, basil pesto and lemon juice to a small bowl and use a fork to combine 
  • Pour pesto basil dressing over arugula and coat well
  • Arrange  the tomato slices in a circle on the bottom of a large plate (x 2) and sprinkle with a bit of salt and some fresh cracked pepper (I promise, this makes it  taste better.)
  • Add parmesan to the arugula and quickly combine
  • Heap arugula in the center of the tomato slices and serve immediately.

I'm not a huge fan of salads but this will become a go-to salad because it's quick, easy and most importantly, it tastes fantastic!

Posted on July 16, 2014 and filed under Recipe.

Vegan Sweet Potato Pie Smoothie Recipe

Last weekend I spent most of Saturday evening eating copious amounts of smoked, barbecued meats and drinking wine. The following morning I woke up with a craving for dessert. Obviously dessert wasn't going to happen, so, I had the next best thing...a dessert smoothie.

Vegan Sweet Potato Pie Smoothie Recipe

3/4 cups of sweet potatoes
1/2 cup of steamed carrots
1 cup of coconut milk
1/2 cup almond milk
1 tablespoon raw Trader Joe's almond butter 
1 tablespoon of Chia seed (for a smoother finish, grind seeds before using)
1/8 teaspoon of pumpkin pie spice
1/8 teaspoon vanilla
Pinch of salt

Add all ingredients to blender and blend until smooth. While not exactly a giant slice of sweet potato pie topped with whipped cream, It satisfied my craving for dessert and kept me full for hours....all at 364 calories.

Check out the nutrition Information from MyFitnessPal

Sweet Potato Pie Smoothie Nutrition Facts

This is a great smoothie to make on days when you are craving dessert but don't want to know, because maybe you indulged in everything in the last month.


Posted on April 22, 2014 and filed under Recipe, Smoothie.

Cocktail Corner: Strawberry Mojito

I grew up using fresh mint only for tea. While a proper cup of mint tea can be very refreshing, I think a cocktail using mint is even more so.  The mojito was born in Cuba, where it is made using mint, lime, sugar, rum and club soda. For this recipe, I  substituted the club soda with a fresh strawberry purée...of sorts. 

Strawberry Purée 

  • 1 cup strawberries
  • 1 cup water
  • 2 tablespoons of sugar

Add all ingredients to blender and pulse on low until strawberries are mushy ( I like it with little chunks)

Strawberry Mojito [P.S. I totally should have removed that thumb print :)]

Strawberry Mojito [P.S. I totally should have removed that thumb print :)]

Strawberry Mojito

  • 6-10 mint leaves + a sprig for garnish
  • Juice of one lime + a wedge for garnish
  • 2 ounces of white rum such as Bacardi Superior Rum
  • 2 ounces strawberry purée (if you want it just a bit fizzy use an ounce of purée and an ounce of club soda) 
  • 1 teaspoon granulated sugar
  • club soda (optional)


  • Add mint leaves, lime juice and sugar to a tall glass
  • Muddle 
  • Add strawberry puree and stir
  • Pour in your desired glass over crushed or cubed ice
  • Add rum and stir ( if you opted for club soda, top with club soda.) 
  • Garnish with mint and a lime wedge and serve

The creator of the mojito may cringe at this concoction but honestly, who cares?  It's yummy! You can follow this method using mango, pears, raspberries and more...they are all pretty tasty.


Posted on March 14, 2014 and filed under Recipe, Cocktail Corner.

Cocktail Corner: Fresh Apple Martini

I love sour apple martinis.  It was my signature drink in college but I always instructed the bartender to go easy on the Apple Pucker mix and add a splash of lime.  Sometimes I would have to add the lime myself because some bartenders don't take kindly to being told what to do, especially by college students.  It is now several years post college and I can't recall the last time I had an apple martini at a bar.  I have, however, taken to making my own at home.


  • Granny  Smith Apple
  • Lime
  • Vodka 
  • Simple sugar (Equal parts sugar and water)


  • 1.5 ounces Fresh Apple Juice
  • 1 Ounce Vodka
  • .5 Ounce Fresh Lime Juice
  • 1 teaspoon of simple sugar (optional)
Fresh Apple Martini.JPG

How to:

Add all ingredients to a cocktail shaker then add ice. Shake vigorously for a few seconds.  Pour into a chilled cocktail glass.  Garnish with a thin slice of apple.  (I make mine without the simple sugar but my girlfriends prefer a little sweetener.)

The Fresh Apple Martini is a far cry for the somewhat artificial taste of my college day martinis but somehow I think this is the version I always wanted.

Posted on February 17, 2014 .