WFMY - If you're headed to a holiday party and you have no idea what to bring, we're here to help.
Just in time for all of the holiday madness, Melissa Danehey, the General Manager of Zoe's Kitchen, joined the Good Morning Show with easy, yummy ideas for holiday entertaining.
Danahey said the recipes were created by moms and culinarians, designed to make eating at home easier.
The recipes include fresh and delicious ingredients from Zoës.
Zoës Kitchen features Mediterranean food, based off the Mediterranean Food Pyramid, which many studies have shown, is a healthier approach to eating.
Here are the recipes:
Turkey & Hummus Pita Pizzas
1 pint Zoës Hummus
1 lb lean ground turkey
1.5 tbsp Zoës
Spice of Life seasoning
8 whole wheat pitas
4 tbsp sliced Kalamata olives
8 tbsp crumbled feta cheese
8 tbsp roasted red pepper strips
4 tbsp chopped scallions (green parts only)
8 tbsp chopped tomatoes
Heat a large nonstick pan over medium heat. Add the ground turkey and seasoning and cook thoroughly until turkey is no longer pink. Drain any excess grease from the pan.
Heat the pitas on a microwave-safe plate in the microwave on high for 30 seconds.
Place pitas on individual plates. Top each pita with 2 heaping tablespoons of Zoës hummus and spread evenly over pita.
Then top each pita with 2-3 tablespoons cooked ground turkey, 1 tablespoon crumbled feta cheese, 1/2 tablespoon Kalamata olives, 1 tablespoon roasted red pepper strips, 1 tablespoon chopped tomatoes and 1/2 tablespoon chopped scallions.
Using a pizza cutter, slice each pita into 4 wedge-shaped pieces and enjoy!
Pimento Cheese-Stuffed Mushrooms
(serves 8 to 12)
1 half pint Zoës Pimento Cheese, softened
1 8oz package whole baby bella mushrooms (cremini)
washed, dried, stems removed and reserved
½ cup chopped yellow onion
4 cloves garlic, thinly sliced
1 tbsp olive oil
Zoës Spice of Life seasoning (to taste)
Italian flat-leaf parsley, chopped
Preheat oven to 450 degrees.
Finely dice the stems that you removed from the
baby bella mushrooms.
Heat oil over medium heat in a small nonstick skillet. Add
onion, chopped mushroom stems and garlic and cook until
mushrooms are tender and have begun to shrink and onion
and garlic are fragrant and translucent. Stir in a generous
sprinkle of the Spice of Life seasoning, to taste.
Remove from heat. Mix with Zoës pimento cheese in a
Place mushroom caps in a baking dish stem side up 1-2
inches apart. Stuff each cap with an even amount of the
pimento cheese mixture.
Bake for 5-8 minutes until heated through and mushrooms
are tender and cheese is beginning to melt. Let cool slightly
and transfer to a serving tray and garnish with chopped
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