Harvest Alfredo Pizza with Roasted Brussels Sprouts, Pancetta and Broccolini

Today, we made this absolutely delicious pizza, using the new Autumnal Harvest Alfredo Sauce (which we are super excited about!). Also featured in this recipe is the old standard: the fresh whole wheat pizza dough. Topping things off with broccolini, pancetta, mushrooms, roasted Brussels sprouts and fresh mozzarella balls, this pizza is a delicious fall treat!

Harvest Alfredo Pizza with Roasted Brussels sprouts, Pancetta and Broccolini

Harvest Alfredo Pizza with Roasted Brussels sprouts, Pancetta and Broccolini

  • Servings: 6
  • Difficulty: moderate
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Recipe by Amanda Hibshman, RDN

Ingredients

  • Whole Wheat Pizza Crust
  • Harvest Alfredo Container (~2/3 of container)
  • Pancetta (~ 1/2 container)
  • 6 Mushrooms, sliced and diced
  • 10 Roasted Brussels Sprouts, thinly sliced
  • 3 Broccolini, thinly sliced
  • 10 (small) Fresh Mozzarella Balls
  • Parmesan Cheese

Directions

  1. Remove whole wheat dough from bag, onto floured surface. Let come to room temp for about 20 minutes. In the mean time, prepare ingredients and pre-heat your oven to 450˚F.
  2. In a small skillet or sauce pan, over medium heat, combine pancetta and mushrooms and cook until crispy, about 5 minutes.
  3. Work the dough in your hands, knead a little bit and then let gravity do the work to expand your dough. I love using a silat (or a silicone baking mat) to spread my dough out on. Once you have your dough to the desired shape, spread out harvest Alfredo sauce on top, then layer the pancetta and mushrooms, roasted Brussels sprouts broccolini and then finally the fresh mozzarella balls. Top with parmesan cheese. Bake for 10-12 minutes. After 12 minutes, we turned the broiler on low and watched the cheese get a little extra crispy.
  4. Remove onto a cutting board, slice into 12 pieces and enjoy!


Nutrition Facts Harvest Pizza FFK

Coffee Rubbed Sirloin Steak with Mushroom and Kale Quinoa Pilaf and Broccolini

Coffee-rubbed sirloin, truffled quinoa pilaf with mushrooms and kale and a side of broccolini

Steak has always been one of my favorite foods. I’m not going to say that it is because it is the perfect vessel to chow down on A1 Sauce, but I am also not, not going to say that too. I am always so intrigued by steak toppings, and always am eager to try them, so I can compare them to my beloved A1 Sauce. You can imagine how excited I was to see the brand new product on the shelves of Trader Joe’s.

Another reason I love steak, is that the internal cooking temperatures aren’t as strict as they are with chicken (which I undoubtedly will overcook every time in fear of Campylobacter jejuni). You can eat a rare steak with little food safety risk. I didn’t follow any particular recipe for preparing the steak, just liberally rubbed the Coffee & Garlic BBQ Rub all over each side of the steaks and grilled them until they were medium rare.

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As for the side dish, I can’t think of a one I love more than rice pilaf, with its earthy, mushroomy flavors. I decided to try to make my own version with quinoa and truffle oil. If you thought rice pilaf couldn’t get more delicious, you have to try this!

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Mushroom and Kale Quinoa Pilaf

Ingredients:

1 C quinoa (tricolor)
2 C vegetable broth
1 Tbsp butter
1 Tbsp olive oil
1/2 medium onion or 1 shallot, diced
1 bag or container of mushrooms, sliced and roughly chopped
1/2 bag of kale, chopped
2 cloves of garlic, peeled and diced
1 Tbsp white truffle oil
1/2 Tbsp butter (again)
Freshly ground salt and pepper to taste

Directions:
Cook quinoa in rice cooker with veggie broth. Meanwhile, add butter and olive oil to a pan over medium heat. Once it is hot, add diced onions and cook until tender, about 4 minutes. Then add mushrooms, garlic  and kale and continue to cook, about 4 more minutes. Once all the veggies are cooked through, add the cooked quinoa, additional Tbsp of butter, truffle oil and salt and pepper and turn on low until ready to serve.

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As for the vegetable side (because I firmly believe that dinner is not complete without vegetables. It is just my thing), I chose Broccolini, just stir fried with a bit of salt and pepper (in the grinder). I like my veggies with a bit of a crunch, so this doesn’t take very long at all.


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** FARMER’S MARKET SPOTLIGHT**

photo 1 (12)There are very few items that Trader Joe’s does not carry, and I have to look elsewhere for them. One of my all-time-favorite ingredients is White Truffle Oil. One of my favorite brands is “Bristro Blends” which is a vendor at several local farmer’s markets. I also have tried their Meyer Lemon Olive Oil and Heirloom Balsamic Vinegar, both of which are staples in my kitchen. They are pricey (and I am very cheap, so this is saying A LOT), but are worth every penny.