So, it was about three years ago this month that I made the decision to move from NYC to come back to my hometown, Louisville. I have had no regrets whatsoever about this decision-- I love, love Louisville and I feel so at home in the midwest-- but there are times when I go through really strong NYC withdrawals. I mean, what's not to love about this? Ahhh, Central Park on an amazing, spring day something like 5 or 6 years ago (crazy!!)
This week I've been missing New York a lot, in particular, our adorable pink house in Fort Greene, Brooklyn and the sweet little neighborhood it is housed in. There was nothing I loved more than stepping out that front door and taking a stroll through the park and up and down the towhouse-lined streets for hours at a time.
Not to mention the fact that I kind of miss these girls, too.
My roomies Stephania,
and Caitlin. (This was our Derby party-- leave it to the Kentucky girl to make her northern friends partake in hourse racing).
So maybe I'll get to the city sometime soon for a nice visit, but until then, I'm revelling in memories and photos and oh, so many songs that remind me of my time there. Here's one of our ultimate go-to recipes that we made very often at New York Thursday Night Dinners. This one is great for those Lazy Thursdays (which seem to happen more and more often these days :)
Personal Pita Pizzas
by Stephania Stanley and Colleen Reilly
What you need:
- 4 flat, whole grain pitas
- 8 oz package mozzarella cheese
- 1 jar of your favorite tomato sauce
- 8 oz spinach
- ½ large red onion, diced
- 2 cloves garlic, diced
- ½ green pepper, diced
- ½ red pepper, diced
- ½ yellow pepper, diced
- ½ zucchini, sliced and quartered
- ½ head of broccoli
- 2 tablespoons olive oil
- Olive oil spray
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- Cayenne pepper
What to do:
Preheat the oven to 375 degrees F.
Heat olive oil in a non-stick skillet. Dice the onion and garlic while the oil is heating. Sautee onion and garlic and begin dicing peppers. Add the peppers after the onion and garlic have sautéed about three minutes. While the peppers are sautéing, begin dicing the zucchini and chopping the broccoli into small florets. After about two minutes add the zucchini, broccoli and spinach. The spinach will cook down quickly, so don’t be intimidated by how much there is. Add basil, oregano, pepper and cayenne. If you use fresh herbs, remember that a little goes a long way! While the veggies are working in the skillet, place the pitas on olive oil-sprayed cookie sheets. Spoon out tomato sauce onto each pita and spread it around until the pita is covered with saucy goodness. After the veggies have sautéed about five more minutes, turn off the burner and scoop an even amount of veggie mixture onto each pita. Sprinkle each with the desired amount of cheese, and place in the oven. After fifteen minutes or when the cheese has begun to brown, take the pizzas out of the oven, slice each into four pieces with a large knife or a pizza cutter and devour!