Fresh from the Garden Pizza

 Pizza can be layered with fresh garden vegetables from the local Farmers Market or locally grown vegetables found at your grocery store.  I love getting up on Saturday mornings and going to the farmer’s market to shop for fresh vegetables.  My Fresh from the Garden Pizza has a fresh Basil Pesto sauce that lays the foundation for this pizza.  😋

Yield: (1) 10-inch pizza  

(Prep Time for pizza dough and prepping veggies: 25 minutes)  

(Rise Time using Instant Yeast: 10 - 15 minutes)

(Bake Time: 15 - 20 minutes)

Total Time: 60 minutes

Ingredients for Pizza Dough

·        ¾ cups warm water (110 - 120℉)

·        1 Pack of RapidRise Instant Yeast

·        1 teaspoon of sugar

·        2 tablespoons Olive Oil, plus 2 teaspoons for prepping the bowl for the dough to rest

·        2 cups “00” zero Pizza Flour, plus flour for dusting

Directions for Pizza Dough

1.  Add warm water to a liquid measuring cup, then add instant yeast and sugar and mix well.  Let stand unitl cream, about 10 minutes.

2. Combine flour and salt in a stand mixer and mix well.

3.  Add yeast mixture and olive oil and beat until smooth using a dough hook  attachment.           

4. Let dough rest for 5 minutes in a mixing bowl.

5.  After dough has rested, flour working surface and form dough into a ball.

6. Grease bowl with 2 teaspoons of olive oil and place dough in bowl, cover with plastic wrap, and let rest for an additional 10 minutes.

7. Turn the dough onto a lightly floured work surface and pat the dough to form a 10-inch circle.

8. See pizza toppings for the next steps to complete pizza preparation.

From Garden Pizza Toppings

All vegetables should be sliced equally to ensure even cooking time.

• 3 tablespoons fresh or jarred Basil Pesto

• ¾ cups shredded mozzarella cheese

• 1 medium firm tomato sliced about a 1/8 of an inch thin

• 1 small yellow squash sliced about a 1/8 of an inch thin

• 1 small zucchini sliced about a 1/8 of an inch thin

• 1 small/mini eggplant sliced about a 1/8 of inch thin

• 3 mini-sweet bell peppers (1 yellow, 1 red, and 1 orange) sliced

• ½ medium red onion sliced a 1/8 an inch thin

• 3 asparagus stalks sliced in half, then slice on a diagonal

• ½ teaspoon of salt

• ½ teaspoon of coursed black pepper

• 1 teaspoon of Italian seasoning

• ¼ cup grated Parmesan cheese

• ¼ cup chopped scallions for garnish

•  ¼ cup of fresh chopped basil and tarragon combined. Hold back some for garnish after the pizza is baked.

 

Directions for preparation of pizza

 

1. Pre-heat oven to 450 ℉

2. Place parchment paper on the pizza pan, lightly dust the pan with semolina flour, and transfer the dough to the pan.

3. Then press the pizza dough out to the edges of the pan to form a 10-inch circle. The dough in the center should be thinner than the edges of the pizza crust.

4. Add the basil pesto in the center of the dough, spread the pesto, and leave the edge of the dough free of pesto.

5. Now add mozzarella cheese freely over the pizza dough, lay a row of sliced tomatoes around the pizza dough, followed by the sliced yellow squash, zucchini, eggplant, bell peppers, and onions, then add asparagus.

6. Season the vegetables with salt & pepper, then Sprinkle parmesan cheese and half the fresh basil/tarragon mixture over pizza.

7. Place pizza in the oven and bake for about 15 - 20 minutes.

8. Remove the pizza from the oven and sprinkle the remaining basil/tarragon,

    and chopped scallions on the pizza. Enjoy!

Festival of Flavor – Corn & Black-bean Salad

Fragrant, fresh, and full of flavor – here’s a salad that’s high on health and great taste! Served in a wonderful baked tortilla shell bowl, the result not only looks good but has such an array of fresh ingredients, and it’s sure to please everyone.   This salad is also a powerhouse of vitamins and fiber, which play important roles in keeping your heart strong. Enjoy

Ingredients

2 cups fresh corn kernels or frozen (thawed and drained)
1 can 14.5 oz. black beans – low sodium (rinsed and drained)
½ large red onion, chopped
3 cloves minced garlic
½ red pepper (diced)
2 jalapeño peppers (seeded & diced)
1 medium tomato (seeded & pulp removed, diced)
½ cup fresh cilantro, chopped
1 tablespoon lime zest
¼  cup fresh lime juice ( about 1 lime)
2 teaspoons rice vinegar (seasoned)
2 teaspoons ground cumin
1 teaspoon Fajita seasonings
2 cups of shredded iceberg lettuce
4 baked tortilla shells for serving

Steps

In a large bowl, add corn, black beans, onions, garlic, peppers, tomato, cilantro, lime juice, and vinegar. Combine well, and then add cumin, fajita seasoning, lime zest, salt, and pepper to taste. Chill for about 10 minutes before serving. Bake tortilla shells according to the directions on the mini tortilla shell molds. You may also serve in regular bowls.

Layer the salad as follows: Put a serving of shredded lettuce in your tortilla bowl and then a serving of corn and black bean salad. Serve with your favorite grilled chicken, steak, or fish.

Antipasti Salad

  Antipasti Salad

This Antipasti Salad is a delicious mix of flavors and textures, perfect for sharing with friends! It's got fresh veggies, cured meats, cheeses, and a tangy dressing. You can throw in mixed greens, cherry tomatoes, cucumbers, olives, feta cheese, and hard-boiled eggs. The dressing is super simple, too—just olive oil, red wine vinegar, and Dijon mustard. Just mix everything up, drizzle the dressing, and you're good to go. Feel free to tweak the ingredients to your liking!😋

Ingredients

• 2 cups of mixed green salad (like arugula, romaine, or spinach)
• 1 cup cherry tomatoes, halved
• 1 cup of cucumber slices
• 1/2 red onion, thinly sliced
• 1/2 cup black and green olives
• 1/2 cup roasted red peppers, sliced (optional)
• 1/2 cup pepperoncini or banana pepper rings
• 1/2 cup cubed feta cheese or fresh mozzarella balls
• 1/4 cup Parmesan shavings (for garnish)
• 6-8 slices of cured meat (like salami, prosciutto, or mortadella), rolled
• 2 hard-boiled eggs, quartered
• Fresh basil leaves (for garnish)

Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon of Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Set aside.
2. To assemble the salad, layer the salad greens, cherry tomatoes, cucumbers, and red onions in a large serving bowl or platter.
3. Arrange the rolled cured meats, feta cheese cubes, olives, and pepper rings on top of the greens. If using, tuck in hard-boiled egg quarters and roasted red peppers.
4. Drizzle the dressing: Pour the prepared dressing over the salad just before serving. Toss gently or let guests serve themselves.
5. Garnish: Add Parmesan shavings and fresh basil leaves for an elegant touch.

Special Note 

You can always adjust the ingredients to suit your preferences—perhaps adding artichoke hearts, marinated mushrooms, or even croutons for extra crunch. Bon appétit! Let me know if you'd like a variation or help with a different recipe.

Quick and Easy 3 Bean Chili

Are you craving a classic soul-warming chili or a twist on a classic stew? Then continue to check out CW's Cafe Today for "Fall Nights Soup, Chili, and Stew recipes. A quick and easy 3-Bean Chili with lean ground turkey is up for grabs today. Enjoy!

Servings: 8 Prep Time: 15 Cook Time: 15

 

 

Ingredients - Star of the Show: 2 lbs Lean Ground Turkey

                  From the Pantry                                                       From the Garden Pantry 

1 15 oz can Cannellini Beans  (drained)	1/2 Red Bell Pepper (diced)
1 15 oz can Dark Kidney Beans	1/2 Yellow Bell Pepper (diced)
1 15 oz can Pink Beans  (drained)	1/2 Orange Bell Pepper (diced)
1 14 oz can diced tomatoes (No Salt)	1/2 White onion (diced)
1 cup Marinara Sauce	5 Garlic cloves of garlic (diced)
1/2 Bloody Mary Spicy Mix	3 Green Chili Peppers (sliced thin
Spices from the Pantry	1/2 cup Fresh chopped Parsley
1/4 cup Chili seasoning
2 tbsp Ground Cumin
2 tbsp southwest seasoning (see note)
2 tbsp Corn Masa Flour
Salt and pepper to taste

Note:  You can make your own southwest seasoning with any spices you may have in your pantry.

Examples of some blends: (dried) Mexico chilies, Ancho chilies, paprika, coriander, garlic, cayenne pepper, red pepper flakes, black pepper, and oregano. Put them in a spice grinder and blend. 

Step 1

In a large pan or Dutch oven over medium-high heat, add 2 tablespoons of olive oil and brown ground turkey. Then add onions and garlic and blend well. Then add diced tomatoes, marinara sauce, and the Bloody Mary mix and bring to a simmer (about 2 - 3 minutes).

Step 2

Now add Cannellini, kidney, and pink beans. Stir to combine, then add all your spices, including the masa flour (used for thickening). Salt and pepper to taste, then add bell peppers and chili peppers. Stir and simmer for about 5 - 8 minutes. Then add chopped parsley, cover, and keep warm until ready to serve.

Step 3

To serve, spoon chili into bowls and top with sharp cheddar cheese and a dollop of sour cream. Garnish with fresh parsley. You can also serve cornbread or your favorite tortilla chips.