Tuscan Kale Salad with Honey-Balsamic Vinaigrette

By Rob Carroll on January 31, 2018 in

Nutritious kale is accented with tangy feta, salty parmesan, sun-dried tomatoes and fresh grape tomatoes, cannellini beans, red onion, basil, and roasted red peppers. Plus a simple balsamic dressing!

This Tuscan Kale Salad is absolutely loaded with healthy goodies and great Tuscan-inspired flavors! So incredibly delicious, you won’t even notice how healthy it is. Seriously!

But you know what made this salad truly great, what absolutely put it over the top?

The addition of crunchy, toasted Flatout croutons!

We like to use a Light Italian Herb Flatout to make our croutons, since it’s already got Italian flavors baked right in – the perfect complement to the other Tuscan flavors in our salad.

The flatbread croutons are so easy to make! You start by using a sharp knife or (even easier!) a pizza wheel, to cut your Flatout into approximately 1/2″ squares – the perfect size for this chopped salad.

Then just toast ‘em up in a skillet and let them cool until serving. Mmmmmm … they start to smell so good as they get all golden and toasty! You can really smell the Italian spices in the Flatout! Bonus: you can even make these croutons ahead!

This salad is so simple, yet so jam-crammed with great flavors and nutrition … and, of course, great textures, with that wonderful flatbread crunch! Enjoy!

This recipe was originally published by Two Healthy Kitchens at https://twohealthykitchens.com/tuscan-kale-salad-honey-balsamic-vinaigrette/. Shared with permission.

Easy, Cheesy Flatbread Pizza

By Rob Carroll on July 25, 2017 in

Kyle Cherek, food lover extraordinaire, visits Bob Wills of Clock Shadow Creamery in Milwaukee, Wisconsin to sample all that the creamery has to offer. Then he shows us how he most loves to enjoy good quality cheese: by baking up the easiest, cheesiest flatbread pizza this side of the Mississippi!

It just doesn’t get any cheesier. Find your favorite locally made cheese, grab some Flatout flatbread, your favorite tomato sauce, and bake up a masterpiece today. Just wait for it to cool down a little before taking a bite.

Kid-Friendly Tuna Salad Wraps

By Rob Carroll on July 21, 2017 in

Back to school for the little ones? Here’s a great idea for a packed lunch that’s quick, tasty, and fun. We make tuna salad extra healthy with avocado mayonnaise, dried fruit, and quinoa, and roll it up into something smaller hands can eat with a minimum of mess. Flatbread makes it easy. Your kids will love their lunch, promise!

South of France Flatbread

By Rob Carroll on July 10, 2017 in

I must be dreaming of all things French lately, because what I’ve been making to eat is très français! This lovely baked flatbread is a version of pissaladière, a Provençal tart made with olives, onions, and anchovies. Caramelized onions are super easy to make without butter or added fat; all you need to do is get a good non-stick pan, spray a little cooking oil on it to start, and then add a whole slew of thinly sliced onions and start stirring. Once the onions start to look dry, add a bit of water to deglaze the pan, stir the onions around some more, and repeat the process of adding the water, stirring, and deglazing until everything is caramelized and delicious looking.

Anchovies are power houses of fishy flavor, but rarely do I use up a whole tin of them at a time. Usually I forget that I have them and they disappear into the recesses of my refrigerator, only to be dumped out weeks later. This is a nice way to use a leftover tin after making a Caesar salad or puttanesca sauce. Of course, no one will stop you if you decide to use a whole tin and make two or three of these flatbreads for a little happy hour at your house, either…just a suggestion.

The onions make a moist and rich-tasting base for this flatbread, so there’s no cheese (read: extra calories) needed. All you need to do is find a friend or two who loves anchovies as much as you do, and invite them over. And ask them for a bottle of rosé, if they ask you what they might bring. We all need a little more rosé in our lives, after all!

-Amy at Flatout

Shrimp Verde Flatbread

By Rob Carroll on July 10, 2017 in

Picture yourself on a little beach somewhere in coastal South America, where shade is hard to find, the water is a gorgeous aquamarine, and the sand is glittering white. Sunbathing, even shadebathing, is hard work, and since you’ve already eaten all the chili dusted mango slices you packed this morning, you’re ready for lunch.

A little hole in the wall just footsteps away from the beach serving succulent shrimp with some sort of verde sauce is the only thing you can find to eat, so of course you buy a plate and dig in. One bite and you know you’ve struck gold, green gold! What is that amazing sauce, and how can it be so spicy and yet so intensely flavorful? Without hesitation you order another plate, this time to try and figure out how to replicate the sauce once you wake up….. Too late, the alarm rings and you realize it’s Wednesday and you have a work presentation in three hours. Talk about rude awakening! The sauce would have to wait…

This green sauce is anything but mean. Oh, yes, it’s spicy, but that’s part of its allure. I make up batches of this sauce in the food processor to use in flatbread recipes, eggs, pizzas, almost everything that could use a fiery little kick. In this recipe, it acts as a nice, zesty base for your cooked shrimp. It truly is the stuff dreams are made of!

-Amy at Flatout

Shrimp Salad Wrap

By Rob Carroll on July 10, 2017 in

Somewhere in the depths of my cabinets, I have a set of little yellow porcelain dishes that once belonged to my grandma. They’re shaped like little fish, hollowed out on top to hold something like a seafood salad. I love them, but they take up a lot of space because they don’t stack, whatsoever. I need to be able to store them in a special way and they claim more room than I think they should.

I’ve held onto them all these years out of sentimentality; they remind me of the fancy luncheons my grandma used to give for her “card ladies.” Her girlfriends, who she’d play bridge with, would arrive at her house ready to eat, drink, and be merry about every month or so. The little dishes would be filled with shrimp salad and arranged on a tray for the ladies to take as individual servings. I thought it was so cool to have a dish all to yourself, and shaped like a fish, to boot! The spread was very old-fashioned, and it was so much fun to “help” my grandma get ready for the afternoon. (Because who am I kidding, I was probably more of a bother to her while she was trying to get ready!) Once they arrived, I’d be on my best behavior, introduce myself, etc, but then I’d be on my own to play with the toys my grandma kept at her house for visits. (The Evel Knievel motorcycle toy, in particular, all to myself. Oh how I dearly loved that toy!)

Anyways, the fish dishes found their way to me when she downsized (she didn’t have room for them either) and they’ve been with me ever since. Maybe it’s because I don’t play bridge, but I have never thrown a party where I got to use them. So there they sit, waiting.

I think it’d be easier to just find a reason to bring out the dishes than it would be to teach my friends to play cards, so as of today, I’m vowing to do it. This recipe is based on the shrimp salad that my grandma was very fond of serving inside the little fish; although, if flatbread had been around for her parties, she probably would have made this wrap instead, and sold the dishes in a yard sale. The flatbread wrap makes for tidy eating while you’re holding a hand of cards!

-Amy at Flatout

Buffalo Chicken Pizza

By Rob Carroll on July 10, 2017 in

The big game is on tv, and the hoards are starving…what to make that’s plan friendly? Try this spicy buffalo style chicken pizza at only 8 WW® SmartPoints® per serving! All the magical flavors of buffalo chicken wings, served up hot and crispy on a wholegrain flatbread. Score big points with this one!

Super Kale Bowl

By Rob Carroll on July 10, 2017 in

I love salads, really I do, but sometimes I get a little tired of baby salad greens. I’m old enough to remember when they were a brand new product to hit the grocery stores, and back then they were all the rage. In those days, all you really had to choose from in the store was iceberg, romaine, or spinach, so the little baby leaves were novel and considered extremely exotic. Nowadays, though, they are everywhere, even in the most basic of salad bars.

In my old catering days, when we’d prepare huge bowls of salad for guests’ first course, we’d always have to be watchful for the red leaf lettuce variety in every mix, because it wasn’t as durable as the other varieties and it would wilt the quickest. Several of us caterers would keep a watchful eye out for the little wilted red leaf on every plate, pulling it out before it was served. Darn you, little red leaf! I’m sure you’re delicious, but you shouldn’t be in a salad mix.

Which brings me to kale. My friend Michele and I met for lunch the other day, and we both ordered a kale salad as a first course. I love kale, Michele not as much, but we both adored our salads. It had a slightly sweet, acidic dressing that softened the kale up quite a bit, and was loaded with pepitas, powdery cotija cheese, and spicy jalapeño slices. The nice thing about kale in a salad is that it travels so well and really holds up, unlike the red leaf, even when dressed. The more acidic the dressing is the better, in order to soften the leaves. I was so inspired that I made my own version of the salad adding radishes and a tomato vinaigrette, all served together in a baked flatbread bowl you can eat. Dark leafy greens have never been so fun or delicious!

P.S. I bake the flatbreads over a washed out tin can in the oven to get that great salad bowl shape, like this:

-Amy at Flatout

White Bean and Prosciutto Pizza

By Rob Carroll on July 10, 2017 in

The first time I ever cooked a pasta dish and used mint, it was completely by accident. I had my nephew in the kitchen with me, so he was my little sous chef chopping and dicing while I was at the stove. He was so enthusiastic, just grabbing green things out of the vegetable drawer and cutting them up. By the time our hard work was ready to eat, the recipe called for a last minute scattering of basil leaves over the pasta, so Hank wildly tossed in his prepared herbs like a pro. Once we discovered the blunder, it was too late, but you know what? I was surprised at how bright and tasty the mint was. Slightly different than basil, which is pretty standard in all Italian fare, I soon learned that mint can be used interchangeably in place of basil without your meal tasting like toothpaste or candy. Really! And mint grows like crazy almost anywhere it’s planted, so chances are you’re never very far from a neighbor’s mint plant so you’ll always have some on hand.

Also, feel free to use canned white beans in this recipe, or you can cook them yourself with a clove of garlic and a bayleaf if you have the time. Cooking beans takes a couple hours, but they’re largely easy hours, with little attention required other than to make sure there’s enough water in the pot. And there are so many gorgeous heirloom beans to choose from these days, with new “old” varieties of beans being revived and grown by small farmers, each one with their own unique taste. Mashed by hand into a spreadable paste, the beans go beautifully with the earthy, smoky prosciutto and fresh herbs.

Try my mistake tonight and pick a little bit of mint for this wonderful flatbread pizza!

-Amy at Flatout

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Suggested Products Archives: Light - Italian Herb

Tuscan Kale Salad with Honey-Balsamic Vinaigrette

Easy, Cheesy Flatbread Pizza

Kid-Friendly Tuna Salad Wraps

South of France Flatbread

Shrimp Verde Flatbread

Shrimp Salad Wrap

Buffalo Chicken Pizza

Super Kale Bowl

White Bean and Prosciutto Pizza

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