Naan Pizzas with Peas

Ed and I always host New Years Eve for our cousins and my brother and sister-in-law. It’s been a long long family tradition and years ago we all realized that we would rather have a day of nibbles rather than a sit down dinner. So we have one round at about 2:00 and another in the evening. (Dessert much later.) Works for us. I always try some new recipe or two but also serve some old favorites. One that we always like are Naan Vegetable Pizzas. There are a couple of versions on this website, all similar but it always depends on what’s on hand in my house. Recently I didn’t have cooked carrots and cauliflower but I did have some frozen peas! Made these easy hors d’oeuvres even easier! Go for it! Everyone loved it at our New Year’s feast.

Naan Vegetable Pizzas with Peas

• 2 Naan breads

• 1/2 cup Mango chutney

• 1/2 cup peas

• 1 teaspoon curry powder

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Gouda cheese

Preheat the oven to 400 degrees. Place the two Naan breads on the cookie sheet. Spread equal amounts of the chutney on each bread. Scatter the peas on top. Sprinkle with the curry powder. Scatter the mozzarella cheese and Gouda cheese over the vegetables. Bake for about 15 minutes or until the vegetables are hot, the cheese has melted and pizzas look toasty. Cut into pieces and serve. Makes about 16-18 pieces

#naan #naanpizza #newyear2025 #horsdoeuvres

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13Sue Freedland, Dana L Shrager and 11 others

Nectarine Crisp

Nectarine and Blueberry Crisp

• 1 cup all-purpose flour

• 3/4 cup old fashioned oats

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• pinch of salt

• 1/2 cup butter (or use margarine, solid coconut oil, vegetable shortening or a combination of these)

• 3 large ripe nectarines or peaches

• 4 cups fresh blueberries

• 1/3 cup sugar

• 2 tablespoons lemon juice

• 2 tablespoons all-purpose flour

Preheat the oven to 375 degrees. Combine the 1 cup flour, oats, brown sugar, cinnamon and salt in a bowl. Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly. Set aside. Cut the nectarines into chunks and place them in a bowl. Add the blueberries, sugar, lemon juice and flour and toss ingredients. Spoon into a baking dish. Top with the crumb mixture. Bake for about 45 minutes or until the top is golden brown.

Makes 8 servings

Roasted Asparagus with Zatar

When I was a kid, vegetables were always boiled (usually to death) and served with a pat of butter or margarine and it was no wonder that most people hated them.

We’ve learned a lot since then.

Whether you steam, poach or roast them, it’s incredibly easy to dress up any vegetable and make it a delicious side dish or even the star of your dinner.

Like this:

Roasted Asparagus with Zatar

• 1 pound medium-thick asparagus

• 1 tablespoon extra-virgin olive oil

• 1 clove garlic, finely chopped, optional

• Salt and freshly ground black pepper

• 2 tablespoons lemon juice

• 1 teaspoon zatar

Preheat the oven to 450 degrees. Trim the ends of each asparagus spear. Rinse and dry the spears and place them on a rimmed baking sheet. Drizzle the olive oil on top and scatter the optional garlic on top. Roll the spears to coat each one. Sprinkle with salt and pepper. Roast the asparagus for about 10-15 minutes or until tender. Drizzle with the lemon juice, sprinkle with zatar and serve.

NOTE: these are fine whether served hot or at room temperature.

Makes 4-6 servings