arugula | Nicole M. VandeBoom

Last night was build your own pizza and grill it night. We use Flatouts for our crusts because they are thin and small enough for a little personal pizza. We love doing this because everyone gets to eat exactly what they want. I am not one to eat heavy pizza very often. So, I especially love this because I can keep my toppings fresh and my cheese to a minimum.

Arugula Balsamic Tomato Pizza

1 Flatout pizza crust
Olive oil for brushing
1 vine ripe tomato
5 small balls fresh mozzarella, cut in half
1 Tbsp Fig Balsamic Vinegar (or any balsamic vinegar of your liking)
1/2 lemon, juiced
Handful of baby arugula, chopped

Follow the instructions on your flatout pizza crust. I grilled the crust, plain, for 1 minute. Seriously, 1 minute. Then I added my toppings. I brushed with olive oil. Laid the sliced tomatoes on the crust. Added the 10 halves of mozzarella. Drizzle the balsamic vinegar over the whole pizza. I placed mine on a baking pan because my grill gets very hot very fast. This keeps the crust from getting too burnt. While allowing the cheese to melt. The vinegar seems to soak through a touch, so watch the pizza and every few seconds use a spatula to lift under the crust.

Once the cheese is a bit melted and the tomatoes have softened (3-4 minutes) remove from grill and add the arugula. Drizzle the lemon juice over the whole thing. Enjoy!

There are times where I just get a craving for rosemary. There is something about the scent and flavor of rosemary that I just have to have sometimes. This week was one of those times. If you are looking for a meal that is very light and fresh tasting this is it.

If I could eat rice every single day I would. Well, actually I kind of do, for lunch. But if I could eat it for dinner every day as well I would. I think my boys would most likely get a little sick of it. I had a craving for brown rice as well. This meal came out of those two wants.

Jackson loved this meal. He mentioned several times that it was a good dinner.

Rosemary Chicken with Arugula and Zucchini

2 boneless skinless chicken breasts cup up into pieces
3 Tbsp olive oil
1 clove garlic, pressed/minced
2 Tbsp white wine vinegar
2 Tbsp fresh finely chopped rosemary
1/4 tsp sea salt
Fresh black pepper to taste (I added about 11 twists)
1 large zucchini, zoodled I use this
Several handfuls of arugula, coarsely chopped
1/2 lemon, juiced
Brown rice, cooked (optional)

In a large pan add the olive oil and garlic. Begin to cook garlic for 1-2 minutes until fragrant. Add the chicken. Coat well with olive oil and garlic. Add the white wine vinegar, rosemary, sea salt, and pepper. Cook chicken through. Once chicken is cooked add the zoodles and lemon juice. Continue to cook for several more minutes until zoodles are tender. When zoodles are done add the arugula. Mix well. Turn off the heat and just let the remaining heat wilt the arugula.

Serve over prepared brown rice.

Arugula Balsamic Tomato Pizza

Rosemary Chicken with Arugula and Zucchini

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