We will be doing build your own pizza, so the toppings will vary but the dough will be the same. My husband will be doing the grilling.
Toppings we will have: red, white or pesto sauce; olives, basil, tomato, onion, bell pepper, artichoke, mushrooms, cheese, pepperoni, bacon, sausage, chicken, hot peppers, sun dried tomatoes, roasted red peppers, prosciutto.
http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe/index.html
Green Salad
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 head of iceberg lettuce
1 carrot
2 radishes
1 large tomato
1 cucumber
Optional Toppings: salad dressing, croutons, McCormick Salad
Toppers, Bacon Bits, cheese, chopped nuts.
Directions:
Chop lettuce. Peel and shred carrot. Slice radish thin. Dice
tomato and cucumber. Toss the baby greens with veggies to mix. Serve with
optional (any/all) toppings.
Salad:
8 oz uncooked orzo pasta
1 small fennel bulb, sliced into 1/4 inch slices and then cut in half
1 tsp Garlic oil
1 large bell pepper
1 can 14 oz artichoke hearts in water, drianed and cut in half
1/2 cup pitted olives, chopped
2 onces of fontina cheese
1 (3 oz) package of prosciutto (optional)
2 red bell peppers for pepper boats (optional)
Dressing:
1/4 cup parsley
3 tbsp lemon juice
2 tbsp lemon zest
3/4 tsp salt
1/4 tsp black pepper
1 garlic clove, pressed
1/4 cup olive oil or Garlic (flavored) Oil
1. For dressing, combine parsley, lemon juice and zest, salt, pepper, and garlic in a bowl. Slowly
add oil, whisking until well blended. Cover and refrigerate until ready to use.
2. For salad, cook orzo according to package directions. Drain and rinse. Set in mixing bowl. Add oil to grill pan or coat fennel, bell peppers (quartered), and artichokes with oil. Grill in pan or on grill in grill basket for 3 minutes. Stir and cook 2-3 minutes or until grill marks appear. Remove fennel and artichokes to mixing bowl. Dice one bell pepper (4 quarters) and add to bowl. Add olives, cheese, prosciutto (if desired) and dressing and toss to coat. Serve at room temperature or refrigerate until ready to use. Serve in remaining bell pepper quarters.
1 tsp Garlic oil
1 large bell pepper
1 can 14 oz artichoke hearts in water, drianed and cut in half
1/2 cup pitted olives, chopped
2 onces of fontina cheese
1 (3 oz) package of prosciutto (optional)
2 red bell peppers for pepper boats (optional)
Dressing:
1/4 cup parsley
3 tbsp lemon juice
2 tbsp lemon zest
3/4 tsp salt
1/4 tsp black pepper
1 garlic clove, pressed
1/4 cup olive oil or Garlic (flavored) Oil
1. For dressing, combine parsley, lemon juice and zest, salt, pepper, and garlic in a bowl. Slowly
add oil, whisking until well blended. Cover and refrigerate until ready to use.
2. For salad, cook orzo according to package directions. Drain and rinse. Set in mixing bowl. Add oil to grill pan or coat fennel, bell peppers (quartered), and artichokes with oil. Grill in pan or on grill in grill basket for 3 minutes. Stir and cook 2-3 minutes or until grill marks appear. Remove fennel and artichokes to mixing bowl. Dice one bell pepper (4 quarters) and add to bowl. Add olives, cheese, prosciutto (if desired) and dressing and toss to coat. Serve at room temperature or refrigerate until ready to use. Serve in remaining bell pepper quarters.
No comments:
Post a Comment