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The Dish: Take a Pizza Break


Just because it’s Spring Break, doesn’t mean you’re off the hook from healthy eating. Indulge in our party inspired recipes like pizza!


To prepare the mushrooms – take stem off and wipe the caps clean with a moist paper towel. Scrape out the gills with teaspoon or table knife. Rub the caps with olive oil on both sides, season with salt and pepper. Then, either sauté, grill or broil them until tender about 3 minutes each side.


Prep time: 5 minutes. Cooking time: 10 minutes. Serves: 4 – 6

1 tbsp olive oil
2 cloves garlic, finely chopped
1 cup chopped onion
1 tsp dried oregano
Sea salt and freshly ground pepper, taste
¾ cup chopped tomatoes
1 (15 oz) can small white beans, drained and rinsed
10 pitted kalamata olives, coarsley chopped
4 portabellas, prepared as directed above
Garnish: Freshly chopped parsley

In a large pan heat oil and sauté garlic and onion for a couple of minutes, add oregano, salt and pepper, then white beans and cook another 5 minutes. Toss in the olives and tomatoes, heat through. Divide the mixture evenly onto the four portabella caps. Sprinkle each cap with parsley.

Note: To make a meal from the above. Sauté a mixture of kale and spinach and serve the ‘mushroom pizza’ on top, Or, on top of cooked quinoa.


Prep time: 5 minutes. Cooking time: 5 minutes. Serves: 4-6

Extra Virgin Olive oil
1/2 cup minced red onion
½ cup roasted red peppers, chopped
1 (8.5 oz) can artichoke hearts, drained and chopped small
Kosher salt and freshly ground black pepper
1 teaspoon Whole Grain Dijon mustard
2 pinches hot red pepper flakes, optional
3 tbsp freshly squeezed lemon juice
4 tbsp capers, drained
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley
4 portabellas, prepared as directed above

Sauté the onions in oil until softened. Add red peppers and artichoke hearts. Season with salt and pepper, stir in mustard and pepper flakes, then squeeze over lemon juice; toss until the artichoke hearts are coated and heated through. Add the capers, basil, parsley and toss gently. Divide the mixture evenly on the portabella caps.

Note: To make a delicious meal – breakfast or brunch … make an egg omelette with a filling of the above.


Prep time: 5 minutes. Cooking time: 5 minutes. Serves: 4

3 avocados
1 lime, juiced
1/3 cup Cilantro, finely chopped
1 tbsp Adobo sauce
3 small red radishes, diced
Sea salt and pepper to taste
1 can Chipotle Peppers, finely chopped (seeds and all)

Scoop avocado flesh into a bowl; add the lime juice and chipotle and sauce. Gently mash with a fork until the desired consistency  (half chunky half smooth) is reached.  Fold in radishes and season with salt and pepper.


Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com E-mail [email protected]

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