Ingredients:
For the pizza dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing
For the pizza:
12 ounces (1/2 recipe) pizza dough
2 tablespoons pesto, recipe follows
2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
3/4 cup shredded or grated mozzarella, about 3 ounces
3/4 cup grated Fontina
2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan
6 to 8 large fresh basil leaves, cut into chiffonade

For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.
Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Yield: Makes 4 (8-inch) pizzas
For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.
Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings Oven-Dried Tomatoes:
2 pounds Roma tomatoes, about 12 medium-sized tomatoes
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar Preheat the over to 250 degrees F.
In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
Yield: Makes 1 1/4 cups Pesto:
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch salt
3 tablespoons extra-virgin olive oil In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.
Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.
Yield: Scant 1/4 cup

Cheese and Broccoli Soup Recipe

INGREDIENTS:

• 1 pound broccolini, cut in 1-inch pieces
• 4 cups vegetable broth
• 4 tablespoons butter
• 1/4 cup finely chopped red bell pepper
• 1 bunch (6 to green onions, with green, thinly sliced
• 5 tablespoons flour
• 1 teaspoon dry mustard
• 1 1/2 cups milk
• 3 cups shredded sharp cheddar cheese (about 12 ounces)
• 1/2 to 1 teaspoon salt, or to taste
• 1/2 teaspoon Creole seasoning, optional
• 1/8 teaspoon fresh ground black pepper

PREPARATION:

In a medium saucepan, bring broccolini and vegetable broth to a boil. Reduce heat to low; simmer for about 5 minutes, or until just tender.In a large saucepan, heat butter over medium-low heat; add bell pepper and green onions and continue cooking for about 2 minutes, or until vegetables are just tender.

Stir in flour and mustard until well blended. Slowly stir in milk. Cook, stirring, until thick and bubbly. Pour broccolini and vegetable broth into the sauce mixture. Add cheese and seasonings, to taste. Serves 6.

Nachos with Cheese and Beans Recipe

INGREDIENTS:

• 10 oz. tortilla chips (try red, blue, yellow or green tortilla chips or a combination)
• 1/2 cup canned fat-free refried beans
• 1-1/2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

PREPARATION:

1. Preheat oven to 375 degrees F.
2. Spread tortilla chips over a large baking sheet in an even layer. It’s okay if they are overlapping slightly.
3. Place refried beans in a microwave-safe container.
4. Heat on 50% power for 1 minute. Stir, and dollop over tortilla chips. Spread the beans, to thin them out a little.
5. Sprinkle cheeses evenly over the beans and chips.
6. Bake 7-10 minutes or until cheese is melted and golden brown.

Serve

 

Ingredients:
Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper 1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Preperation:
Preheat oven to 375 degrees F. Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce: 1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optionalIn a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy