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Great Lunch and Learn

Cauliflower Pizza

1 large head cauliflower
8 large eggs, divided
1 c. shredded white Cheddar
2 cloves garlic, minced
1 tsp. paprika
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 large onion
2 red bell peppers, chopped
1 c. ham
1 1/2 c. Shredded Monterey Jack
Freshly chopped chives, for garnish

  Preheat oven to 425º and line a baking sheet with parchment. Grate cauliflower on small side of box grater to form fine crumbs. Transfer to a large bowl.

To bowl add 2 eggs, white cheddar, garlic, and paprika and season with salt and pepper. Stir until combined.

Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, 8 minutes. Stir in ham. In a small bowl, whisk together remaining 6 eggs and season with salt and pepper. Pour eggs into skillet and scramble, 3 minutes.

Remove cauliflower crust from oven and heat broiler. Spread a thin layer of salsa on top. Top with scrambled eggs and Monterey jack.

Broil until cheese is golden, 2 minutes.

Garnish with chives and serve.

Recipe courtesy of delish

Citrus Roasted Shrimp

8 easy peel 13/15 shrimp
1 large naval orange
1 large lemon
5 fresh sage leaves
Black pepper, to taste
1 Tbsp extra virgin olive oil
Salt, to taste

  Heat oven to 375F. Thaw the shrimp under cold running water and remove the shells leaving the tail on. Slice the orange and lemon into ¼ inch thick slices. Arrange the citrus in an ovenproof stainless or non-reactive pan. Arrange the shrimp over the citrus. Arrange the sage leaves over the shrimp. Season with fresh black pepper.

Roast for 12-13 minutes, until the shrimp is just done. Remove from the oven, drizzle with extra virgin olive oil and salt to taste. Serve hot. Makes 2-4 servings.

Recipe courtesy of Chicken of the Sea Frozen Foods

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