Pesto Pizza

A Different Pizza...

1 Prepared Pizza Crust (We like Mama Mia Thin Crust)
Olive Oil
1 Small Container of Buitoni Pesto Sauce
1 Can Artichoke Hearts (drained and quartered)
Mozzarella Cheese

Preheat oven according to directions of pizza crust
Gently and lightly brush the crust with olive oil
Evenly spread prepared pesto sauce on crust
Place artichokes on top of pesto
Top with mozzarella cheese
Bake according to directions of crust

Garden Corn

Delicious Anytime Of The Year...

3 Cups Cooked Corn (fresh or frozen)
Vegetable Oil
2 Small Zucchini (diced)
3 Cloves Garlic (minced)
Handful of Basil (torn into pieces)
2 Chives (sliced small)
Handful of Parsley (chopped)
1 1/2 Teaspoon Lemon Juice
Salt/Pepper

Coat the bottom of a pan with vegetable oil
Add zucchini and garlic
Cook for 3-4 minutes
Add corn and cook for 2 minutes or until warmed
Remove from heat add basil, chives, parsley and lemon juice
Season with salt/pepper
Serve warm or cold

If serving cold allow to cool in the refrigerator for 1 hour

Tomato Pie

So Different From Traditional Pizza...

1 Pie Shell (9 inch size)
4 Tomatoes (sliced)
10 Basil Leaves
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Cheddar Cheese
1 Cup Mayonnaise
Salt / Pepper

Preheat Oven to 350 degrees
Prick the bottom of the pie shell with a fork
Layer the tomatoes and basil around the pie shell
Season with salt / pepper
In a separate bowl mix mozzarella cheese, cheddar cheese and mayo together
Spread mixture on top of layered tomatoes
Bake for 30 minutes or until top is golden brown
Cool pie, cut into slices and serve warm

Riesling Chicken

Another One Pot Meal...

12 Skinless Chicken Thighs
1 Cup Bacon or Pancetta (diced)
***1 Leek (cleaned and finely sliced)
3 Bay Leaves
10 oz. Oyster Mushrooms (torn)
1 Bottle Riesling Wine
Salt/Pepper

In a dutch oven or heavy pot cook the bacon or pancetta till crisp
Add the leeks and cook for 1 minute
Add chicken, bay leaves, mushrooms and wine
Season with salt/pepper
Bring to a boil
Cover and simmer for 1 hour
Remove Bay Leaves
Serve warm with crusty bread

***Leeks tend to be very sandy inside
Slice leeks only reserving the white portion of the stalk
Place leeks in a colander and rinse well before adding to the recipe

Anthony's Island Mango Salsa and Grilled Cod

Light, Clean, Summer Flavor...

1 Mango (diced)
1/2 Red Onion (diced)
1 Jalapeno Pepper (minced)
3 Tablespoons Fresh Lime Juice
1 Teaspoon Honey
2 Tablespoons Vegetable Oil
Salt/Pepper
2 Cod Fillets

In a glass bowl add mango, onion, jalapeno and lime juice
In a separate bowl whisk together the honey and vegetable oil
Pour over mango mixture
Toss and season with salt/pepper
Refrigerate for at least 1 hour

Preheat grill
Place one Cod fillet per piece of tin foil
Season each side of Cod with salt/pepper
Spoon mango salsa over Cod fillets (about 3 tablespoons per Cod fillet)
Place Cod on grill and cook for 8-10 minutes or until the fish turns opaque
Eat right off of tin foil or serve on dishes

Serve alongside rice and grilled squash - trust us no left overs with this dinner!