Feta & Fresh Vegetables

Recipe sent in by: D. Archer
Use as a salad or sandwich/wrap.

- 1/4 lb Feta cheese ( whatever type you prefer )
- Romaine Lettuce ( any lettuce can be used )
- A few Chives
- 1 Lemon, zested and juiced
- 1 or 2 small Tomatoes ( any type, if using pearl or cherry add to taste )
- Olive oil ( to taste, if using as a salad, about 1/8 cup )
- Salt & Pepper to taste
- Optional pinch of Red Chile Flakes

As a salad:
1) To make the dressing mix olive oil, lemon juice & zest, red chile flakes, and salt & pepper.
2) Chop chives and mix into the dressing.
3) Wash the lettuce and dry leaves. Remove the bones and tear lettuce into bite sized pieces, place into a bowl.
4) Wash the tomatoes, slice into bite sized pieces and add to the lettuce.
5) Crumble feta cheese over the top, drizzle dressing over the salad.

As a wrap or sandwich:
1) In a bowl add the feta cheese ( crumbling as you do ) add the chopped chives, salt & pepper, smash together with a fork.
2) Add a tsp of lemon juice, then drizzle in olive oil, small amounts at a time, mixing everything together ( probably only 2 tsp ).
3) Put into a tortilla or pita bread, spreading in an even layer, lay the lettuce and tomato in. If making a wrap, fold part of the tortilla inward towards the center, then roll the side in until a roll is formed.

Note:
This would pair nicely with some roasted red peppers! Other herbs would lend themselves nicely also.

Veggie Supreme Pizza

Recipe & Photo sent in by:
N. Marion

Pairs well with: Pizza Sauce & Whole Wheat Rosemary Pizza Crust






- 1 Whole Wheat Rosemary Pizza Crust
- 1/4 c. Pizza Sauce
- 1 Tbs Minced garlic
- 1/4 c Onion, diced
- 1/2 Green bell pepper, diced
- 1/4 c Diced tomatoes
- 1 c Italian Style Cheese, shredded
- 1 c Mozzarella Cheese, shredded
- Handful of Cheddar Cheese, shredded (optional)

1) Place crust in pizza pan.
2) Spread on warm pizza sauce to cover whole crust ( use as much or as little as you'd like ).
3) Sprinkle minced garlic on top of sauce. Spread Italian Cheese on top of garlic. Sprinkle remaining veggies around pizza, using as much or as little as you'd like.
4) Finish with Mozarella Cheese.
5) Bake at 425 degrees for 8 minutes. Check pizza and continue to cook until desired doneness.



All pretty & ready for the oven.
All melted and cooked up!

Whole Wheat Rosemary Pizza Dough

Recipe & Photo sent in by:
N. Marion










Yields 4 pizza balls
- 1 1/2 C. warm water (mine was 110 degrees)
- 2 T. extra virgin olive oil
- 1 t. brown sugar
- 1 C. whole wheat flour
- 1 package active dry yeast or 2 t. instant yeast (I used instant)
- 3 C. all-purpose flour plus extra for kneading
- 1 1/2 t. salt
- 1 sprig fresh rosemary, leaves removed and chopped (I used about 1 Tbs dried and crushed them a little)

Mix the dough:
1) In a medium bowl, stir together whole wheat flour, yeast, water, oil, and brown sugar.
2) Add all-purpose flour, salt, and rosemary and stir with a wooden spoon until dough starts to come together.
3) Turn the mixture out onto a floured counter or board.

Knead the dough:
1) Using floured hands, knead the dough, adding extra flour as needed, until it is smooth and slightly tacky rather than sticky, about 5 minutes.
2) Form dough into a ball and place in an oiled bowl.
3) Turn ball in the bowl to coat both sides with oil then cover with a towel or plastic wrap.
4) Set bowl in a warm place and let dough rise until doubled ( about 45 minutes to an hour). I set mine in the oven with a pot of boiling hot water underneath ( Do not turn the oven on, the boiling water will be all the heat you need ).

Divide the dough:
1) When dough has doubled, lightly oil a countertop and turn dough out onto it. With oiled hands, gently deflate the dough.
2) Using a knife or dough scraper, divide dough into four equal pieces. Form each piece into a ball then cover pieces with a towel or lightly greased plastic wrap. Let rest for 20 minutes.
3) At this point, you can put each ball of dough in a ziplock sandwich bag and store in the refrigerator for up to three days.(Or make sure your dough is well oiled and wrap it in plastic wrap and then place in a ziploc bag and freeze for up to a couple of months). When ready to use, bring to room temperature and proceed with the next step.

Preheat the oven:
Preheat the oven to 425 degrees.

Shape the crusts:
1) Move the balls of dough to the edge of your work surface and keep them covered. Take one ball of dough out and working on the oiled surface, flatten it slightly with the heel of your palm.
2) Then start pushing the dough out from the center using the side of your hand and working in a circle. Continue working the dough into a circle, pushing outward with the palm of your hand until the crust is as wide as it needs to be to fit your pizza pan.
You should end up with a small lip all the way around. Transfer crust to pan.
3) Cover crust and let rest for 10 minutes. While the first crust is resting, start forming a second one.
4) After the first crust has rested for 10 minutes, add your toppings.

Bake pizza:
1) Check pizza after 8 minutes. ( Cook more or less depending on your taste ).
2) When crust is golden, remove pizza.