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Love Leftovers? Make it Malibu Style

Love Leftovers? Make it Malibu Style

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Holiday time is the official season for leftovers but there is no reason it have to be as decadent as the holiday meal itself. Malibu local Helene Henderson’s Malibu Farm Cookbook has healthy, organic options to turn those holiday leftovers into healthy, delicious dishes. Shop for extra ingredients this Sunday at The Malibu Farmer’s Market and turn your holidays leftovers into a new holiday weekend tradition!

Malibu Farm Chopped Salad, Photo: Furthermore

Malibu Farm Chopped Salad

Ingredients

1 tablespoon Dijon mustard

¼ cup red wine vinaigrette

¼ cup olive oil

Salt

1 tablespoon chives, finely chopped

4 cups mixed romaine and kale, chopped

1 cup roasted butternut squash, chopped

1 cup roasted beets, chopped

1 cup cooked garbanzo beans

2 avocados, diced

Directions

  1. Whisk together dijon mustard and red wine vinegar until emulsified, then slowly whisk in olive oil. Season with salt to taste and add the finely chopped chives.

2. Place romaine and kale on the bottom of a platter, top with squash, beets, garbanzo beans, and avocado.

NOTE: This is a vegan salad however, for those of you who desire animal protein, add chopped leftover turkey.

 

“This is my favorite vegetable crust pizza and it’s best with zucchini from the farmer’s market or straight from your garden,” says chef Helene Henderson of Malibu Farm. “After baking, the crusts can last for several days in the fridge or even longer in the freezer, making it a great quick item to whip up for dinner.”

Malibu Farm Zucchini Crust Pizza Photo: Furthermore

Zucchini Crust Pizza

Ingredients

Serves 2

4 cups zucchini, shredded

2 cups of three-cheese blend (like fontina, asiago and parmesan), shredded

2 eggs

¼ cup cornmeal

⅛ cup almond flour

1 teaspoon salt

Ingredients

Pizza sauce of your choice

2 ounces fresh mozzarella, sliced

Arugula, tossed with a squeeze of lemon

Raw zucchini, shaved and tossed with a squeeze of lemon

Directions

1. Preheat oven to 275 degrees. On a sheet pan, spread shredded zucchini and roast for one hour, then raise the temperature to 350 degrees for ten more minutes until zucchini is slightly browned and cooked through, but still remains soft. Remove from heat and let zucchini cool completely, then in a cheese cloth or napkin, squeeze out as much liquid as possible.

2. Once zucchini is dry, place it in a mixing bowl, and add the shredded three cheese blend. Mix in the eggs, cornmeal, almond flour, and one teaspoon salt.

3. Divide mixture into individual six- to eight-ounce round balls and spread each round on a parchment-covered sheet pan. Bake for 35 minutes at 350 degrees until the crust is cooked and slightly brown around the edges. Check the bottom to make sure it is cooked and browned as well. If still pale and not browned, cook for an additional 10 minutes or until lightly brown and dry.

4. Top the crusts with your favorite pizza sauce, fresh sliced mozzarella or your favorite artisan cheese, and bake for 10 minutes at 375 degrees until cheese is melted.

5. Garnish with arugula and zucchini.

Photo: Malibu Farm Cookbook

Roasted Mustard Brussels Sprouts

Makes 8 servings

3 cups Brussels sprouts, halved lengthwise through root
1/4 cup olive oil
4 Tbsp whole-grain mustard
3 Tbsp mayonnaise

Optional garnish: Chopped herbs

Drizzle the sprouts with olive oil, place them cut side down on a sheet pan, and then bake them in a preheated 400 degree oven for 20 to 30 minutes, until browned and soft.

Meanwhile, whisk together mustard and mayonnaise. When the sprouts are done, toss with the mustard-mayo mix, and season to taste with salt and pepper.

Garnish with any chopped herbs if desired.

Malibu Farm Cafe and Restaurant at The Malibu Pier

23000 Pacific Coast Hwy,

Malibu, CA 90265

310.456.1112

 

Malibu Farmers Market in the Civic Center every Sunday from 10-3. Shop Local!

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