Grilled Margherita Pizza

Grilled Margherita Pizza
Original recipe by www.foodandwine.com

The only complicated thing about this recipe is getting the pizza dough on the grill. You might lose your round or oval shaped dough, but trust me, this will be delicious!

Ingredients:

1 tablespoon extra-virgin olive oil, plus more for brushing
2 large tomatoes, sliced
2 to 3 garlic cloves, minced
Kosher salt
Pepper
Pizza dough, divided
1 to 1 1/2 lbs. mozzarella, shredded, divided
Fresh basil, torn

Directions:

Light a grill and oil the grate.

Spread the tomato slices on a platter and top with the 1 tablespoon of olive oil and the minced garlic. Season generously with salt and pepper.

Divide your pizza dough in half. The directions below are for one 12-inch pizza. Repeat the directions for the second 12-inch pizza.

On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half the mozzarella on top. Close grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board and top with half of the tomatoes. Sprinkle with salt and pepper. Garnish with torn basil.

Repeat with the remaining dough, mozzarella, tomatoes, seasoning and basil for the second 12-inch pizza.

Cut the pizza and serve.

Peach Iced Tea

Peach Iced Tea
Recipe submitted by Isabella Rossellini

Isabella says to try this refreshing, great tasting peach iced tea on a hot summer day!

Ingredients:

Peach simple syrup
1 cup sugar
1 cup water
3 peaches, sliced

Tea
3 organic black tea bags
6 cups water

Directions:

Make peach simple syrup by stirring the following together in a medium saucepan and bringing to a boil: one cup sugar, one cup water, and three fresh peaches, sliced. Reduce to medium heat and let simmer, crushing the peaches into the sugar as they cook.

Turn off heat, cover pan, and let it sit for 30 minutes.

Meanwhile, brew the tea using six cups of boiling water and three organic black tea bags.

Let the tea steep for five minutes, remove the bags, and refrigerate the tea.

Strain the syrup mixture into the tea using a strainer to remove fruit pieces. Discard once all the liquid has been strained from the syrup mixture.

Stir, and serve over ice. Enjoy!

Recipe submitted by Isabella Rossellini

Melon Ball Salad with Lime Syrup

Melon Ball Salad with Lime Syrup

This is a great tasting summer salad.  It's easy to make too!

Ingredients:

3/4 cup sugar
1/2 cup fresh lime juice
2 tablespoons finely grated lime zest
1 cantaloupe (about 3 lbs.)
1 honeydew (about 4 1/2 lbs.)
1/2 baby seedless watermelon (about 2 1/2 lbs.)

Directions:

Combine sugar, lime juice and 1/4 cup water in a saucepan.  Stir over medium-high heat until sugar has dissolved, about 5 minutes.  Remove from heat and add lime zest.  Cover pan and set aside for 15 minutes. Strain into a small bowl, cover and refrigerate until thoroughly chilled, at least 2 hours. (can be made up to 3 days in advance.)

Cut each melon in half, remove and discard seeds and scoop flesh with a sharp 1-inch melon baller.  Place all melon balls in a large bowl, cover and refrigerate until 30 minutes before serving.

Pour lime juice over melon balls.  Cover and chill for at least 30 minutes before serving. Divide into 8 glass tumblers and garnish with mint, if desired.

Curried Pea Salad

Curried Pea Salad
Recipe submitted by Frank Hays

Hands down, this is the best summer salad ever!

Ingredients:

2 bunches of green onions
1 (5.29 oz) can smoked almonds
16 oz frozen petite peas
1 cup plain yogurt
1/2 cup mayonnaise
3 to 4 teaspoons curry powder
8 oz mild cheddar cheese

Directions:

Let peas thaw slightly; they should be somewhat icy.

Chop green onions and almonds.

Cube cheddar cheese.

In a large mixing bowl, add together all ingredients and stir well.  Place in refrigerator for a couple hours or over night before serving.

Serve salad cold.

Spring Asparagus Salad

Spring Asparagus Salad
Recipe submitted by Lisa Henry VanMansum

Ingredients:

1-2 bunches asparagus
2 cups cous cous (uncooked)
1/2 cup kalamata olives (pitted, sliced)
1/2 cup feta
1/2 toasted pine nuts (optional)
Handful fresh mint, tarragon or Italian parsley
Zest from one lemon

Dressing:

1/3 cup olive oil
3 tablespoons whole grain mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Directions:

Preheat oven to 400 degrees.

Trim the tough ends of the asparagus off.  Lay them on a baking sheet and drizzle with 1-2 tablespoons of olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest.

Roast in the oven until tender, about 20-25 minutes.  Cut into bite size pieces.

Bring a large pot of salted water to a boil.  Add 2 cups cous cous, and cook until al dente.

While the cous cous is cooking, make the dressing.  In a small bowl, stir all ingredients together.

Drain the cous cous, and place in a large bowl.  Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest.

Serve warm, or chill and serve as a salad.

Recipe submitted by Lisa Henry VanMansum

Homemade Lemonade

Homemade Lemonade
Recipe submitted by David Gaimari

Ingredients:

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
Lemon slices (optional)

Directions:

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Do you need another refreshing cold drink on a hot summer day? If yes, check out this easy Sweet Tea recipe.
http://crowdedkitchen509.blogspot.com/2012/08/sweet-tea.html

Gerard and Graham squeezing lemons