Mini Spinach and Cheese Pizzas

4 mini whole-wheat pitas (3 inches each), split
1/2 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1 garlic clove, pushed through a garlic press
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pint bocconcini (about 20 balls), halved

1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper
3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

****this recipe comes from Everyday Food magazine by Martha Stewart this month."

Shrimp Fried Rice

Salt
1 1/2 cups white long grain rice
2 tsp vegetable oil
2 large eggs, lightly beaten
1 lb shrimp, peeled and chopped
2 carrots, diagonally sliced
2 scallions, diagonally sliced, white and green parts separated
1 garlic clove, minced
1 Tbsp minced fresh ginger
1/4 cup soy sauce
1/4 cup fresh lime juice

1. In medium saucepan, bring 8 cups salted water to boil. Add rice and boil until tender. 12- 14 minutes. Using a fine mesh sieve, drain and immediately rinse with col water to stop the cooking. Set aside.
2.While rice is cooking, heat 1 tablespoon oil in a large non stick pan over medium heat. Add eggs, cook until set. 1-2 minutes. Transfer eggs to a cutting board. Cool eggs, then cut into strips.
3. In same pan, heat remaining oil over medium heat. Add shrimp, garlic, carrots, scallion whites and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp tender, 3-5 minutes. Add eggs, soya sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.