Arugula, Pear, & Goat Cheese Salad with Pomegranate Vinaigrette

Serves 4-6.

Adapted from Food52.com

Vinaigrette:

1 shallot, minced

1-3 tablespoon pomegranate molasses *(see note below)

2 tablespoons apple cider vinegar

1/2 tablespoon sugar

Salt and pepper to taste

1/3 cup extra virgin olive oil

*I made my own pomegranate molasses, using this recipe. Actually, I made my own cranberry-pomegranate molasses, because I accidently grabbed that instead of straight up pomegranate juice. When I made the dressing, I had to add more of the molasses than the original recipe called for to get the right amount of flavor (closer to 3 tablespoons), but store bought pomegranate molasses may be stronger.

Salad:

4 cups arugula, lightly packed

4 cups romaine, torn into bite-sized pieces

2 ripe pears, cored thinly sliced

1/3 cup dried cranberries (the original recipe calls for pomegranate seeds, which would be delicious, but I just used what I had)

1/3 cup pistachios, toasted and coarsely chopped

1/3 cup fresh goat cheese

In a small bowl, combine the shallot, pomegranate molasses, vinegar, sugar, salt and pepper, and whisk until combined. Whisk in olive oil until well combined.

In a large bowl, combine arugula, romaine pears, cranberries, pistachios, and goat cheese, reserving some of the goat cheese, cranberries, and pistachios for the top of the salad. Gently toss to combine.

Drizzle about ¾ of the prepared vinaigrette over the salad. Gently toss. If salad looks dry, add more vinaigrette in small increments until it is dressed to your liking. Sprinkle with reserved goat cheese, cranberries, and pistachios and serve.

Frozen Hot Chocolate

Ingredients:
6 oz. chopped semisweet chocolate (or chocolate chips)
3 cups whole milk, divided
1 Tbsp. plus 1 tsp. your favorite powdered hot chocolate mix
3 Tbsp. sugar
6 cups ice cubes
Whipped cream for garnish
Preparation:
Place chopped chocolate and 1/4 cup of the milk in a microwave-safe container. Heat on 50% power for 1 minute. Stir.

Heat on 50% power for 30 seconds. Stir. If necessary, continue heating in 30-second increments until chocolate is melted.

Add hot chocolate mix and sugar. Stir.

Slowly pour in 1/2 cup of the milk. Stir, and let cool to room temperature.

Pour cooled chocolate mixture into blender. Add remaining milk and ice cubes. Puree until smooth.

Top with whipped, more chocolate chips and cream and serve immediately.

Makes 2 giant frozen hot chocolates for 4 smaller ones.

Bacon, Ham and Spinach Quiche

via Our Best Bites (of course)

Quiche

½ lb. bacon
10 oz. package spinach
1 c. sour cream (I use light)
salt and pepper to taste
2 unbaked pie crusts
1 onion, minced
½ lb. diced mushrooms
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese (*I used Swiss for one and I preferred it over Cheddar)
4 oz. Parmesan cheese
8 eggs
1 c. half and half (I use fat-free)
1 Tbsp. parsley

 

Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings (I told you we were going to be naughty). Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.

 

Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.

 

**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it’s not getting too brown. You could also pop it in the microwave (without foil! The Daily Bite is NOT responsible for your exploding microwave!), but you run the risk of gummy crust and rubbery, exploding eggs.**

 

NOTE: This recipe makes two pies, so you can either feed a crowd, make one for your family and take the other pie to someone else (it makes a great post-baby dinner with a salad and some orange rolls), or you can freeze it and heat it up when it’s convenient for you. Another great thing is that it definitely tastes better the next day, so if you’re having a breakfast or brunch, you can make it the night before and then easily heat it up the next day and no one will ever know that you weren’t up slaving away at 5:00 in the morning.

Butter Toffee Popcorn

Today I am bringing this deliciousness to Lunch Club. There is a lot of it. Do not eat in one sitting, or you might experience that awful bliss of a sugar-induced tummy ache. :)

Butter Toffee Popcorn
from melskitchencafe.com

*Note: you want about 18 cups of popped corn. I've found that about 1/4 cup of unpopped kernels yields about 5 1/2 to 6 cups popped corn. While the recipe calls for 3/4 cup unpopped kernels, be sure to only add it a bit at a time in shifts according to your popcorn popper so the kernels don't burn. (That is Mel's comment. I don't have a popcorn popper, so I pop mine in a brown paper bag in the microwave. You can find the method here.)

*Makes about 18 cups of toffee popcorn (that seems like a lot, but trust me, it goes fast!)

3/4 cup unpopped popcorn kernels, white or yellow (I popped extra popcorn)
2 sticks butter
2 1/4 cups light brown sugar
3/4 cup dark corn syrup (I substituted honey)
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1 teaspoon baking soda
2-3 cups roasted, salted peanuts

Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn kernels, in shifts if needed to ensure your popcorn popper doesn't burn the popcorn, and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful.

Pour the caramel over the popcorn and mix slightly. Add the peanuts and mix well but gently (so you don't break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I've found the popcorn will keep, stored tightly, for 1-2 weeks.

December Playdate

Christmas is in the air!

Date: Wednesday, November 30
Time: 11:00
Place: South Towne Expo Center
Tickets: $5.00 for adults and our kiddos will be free ... but if you go to any Zion's Bank, you can get an adult ticket for $4.00

Does that time work for everyone? Should we plan on grabbing a bite to eat or just pack a lunch? I've never been so I don't really know what to expect. But I am excited and ready to feel very festive. :)

Caramel Apple Cider

From our best bites. 

½ gallon apple cider (8 cups)

½ cups orange juice, freshly squeezed (from about 3 large oranges)

1 orange

8 whole cloves

2 cinnamon sticks

¼ teaspoons ground allspice

1/3 to ½  cup jarred caramel sauce, plus more for topping

Whipped cream

Pour cider into a large pot on the stove.  Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and gently stab the whole cloves into it (you can use a toothpick to poke a little hole first and then insert the cloves to make it easier).

Add orange to the pot. Bring cider mixture to a boil, and then reduce to a simmer. Simmer on low for at least 60 minutes. After 60 minutes, remove orange so it doesn’t split open. Before serving, mix in 1/3 cup caramel sauce and stir to combine. Add more to taste if desired.

Ladle cider into mugs, top with whipped cream, and drizzle with caramel. 

Butternut Squash Soup with Cider Cream and Pumpkin Seeds

This recipe makes A LOT of soup. I usually make the full recipe and freeze part of it, but you could definitely halve it if you just want one meal + some leftovers. The original recipe also has 1/2 teaspoon more dried thyme, but I add less because I don't love a strong dried herb taste. 

Butternut Squash Soup with Cider Cream and Pumpkin Seeds

Adapted from Bon Appétit.

Serves 10.

5 tablespoons butter

2 ½ lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 6 cups)

2 cups chopped leeks (white and pale green parts only)

½ cup chopped peeled carrot

½ cup chopped celery

2 small Granny Smith apples, peeled, cored, chopped

1 teaspoon dried thyme

½ teaspoon crumbled dried sage leaves

5 cups chicken stock or low-sodium chicken broth

1 ½ cups apple cider

2/3 cup sour cream

½ cup heavy cream

Salt and pepper, to taste

Pumpkin seeds

Melt butter in large saucepan or soup pot over medium-high heat. Add squash, leeks, carrot, and celery. Sauté until slightly softened, about 15 minutes. Mix in apples, thyme, and sage. Add stock and 1 cup of cider; bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Puree soup in blender in batches or with an immersion blender. Return soup back to pan, and bring to a simmer.

In a small saucepan, boil remaining ½ cup cider until reduced by half, about five minutes. Cool. Whisk cooled cider with sour cream in a small bowl. Set aside.

When soup comes to a simmer, turn heat to low. Mix in whipping cream. Keep on the heat a few minutes until slightly thickened. Season with salt and pepper. Remove from heat. Ladle soup into bowls. Serve with cider cream and pumpkin seeds. 

Fishy Fishy.

Here is the recipe for the fish crackers I had. I have also done them as squares, which is a little faster, because there is nothing to cut out, but Thompson seems to have an easier time eating the fishes. The recipe says that poking the eyes help keep the cracker from puffing too much, so that is why I did it, and when I do the squares, I poke a hole in the center. After making these a handful of times though, I am not convinced they puff up enough to need to poke the holes in them. Also, I have done all whole wheat flour before and they are still really good, so I think any mix of flours would work. An example of how to make your own goldfish mold can be found here.

Whole Wheat Cheese Crackers

From smittenkitchen.

6 ounces (about 1 ½ cups coarsely grated) sharp cheddar

4 tablespoons butter

½ cup whole wheat flour

¼ cup all-purpose flour

1/8 teaspoon onion powder

1/8 teaspoon salt

Preheat oven to 350 degrees F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 or 3 minutes.

If the dough is soft, wrap in plastic wrap and chill the dough in the fridge for about 30 minutes.

On a lightly floured surface, roll out dough to about an 1/8 inch thickness. Cut into small squares or cut out goldfish. Transfer to an ungreased cookie sheet, leaving a little space between them. Bake on the middle rack for 12-15 minutes, or until they are barely browned at the edges. Remove from oven and let cool. 

Parmesan-Stuffed Bacon-Wrapped Dates, or, little bites of deliciousness.

Here is the recipe for the appetizer I was talking about. They are perfect for holiday meals, and are super simple. My sister made them for us one Christmas, and Trevor said they are her "single greatest contribution to our lives". He may be exaggerating, but these are pretty addicting. I often assemble them beforehand and keep them in the fridge so it is even easier.

Recipes from lunch to come soon!

Parmesan-Stuffed Bacon-Wrapped Dates

Makes 18 dates (about 5 or 6 appetizer servings).

½ lb Parmesan, cut into 18 little sticks small enough to fit into dates

18 pitted dates

6 bacon slices, cut into thirds lengthwise

Preheat oven to 450 degrees F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a toothpick. Arrange dates 1 inch apart in shallow baking pan.

Bake about 5 minutes, turn dates. Bake until bacon is crisp, about 5-10 minutes more. Remove from oven and drain. Serve warm. 

Cinnamon Roll Popcorn

Cinnamon Roll Popcorn
From Our Best Bites via Michelle S.

12 c. popped popcorn* (1/2 c. unpopped kernels)
1 c. chopped pecans
1 c. brown sugar
3/4 t. cinnamon**
1/4 c. honey
1/2 c. butter, melted
1/2 t. soda
1 t. vanilla
3 squares vanilla almond bark, melted

Preheat oven to 250. Line a jelly roll pan with foil. Mix popcorn and pecans in a huge bowl. (I used a 4 qt. bowl and it was big enough.) Combine brown sugar, cinnamon, butter, and honey in a 1 qt. microwave safe measuring cup. Cook 2 1/2 minutes and stir. Cook an additional 2 minutes, or until bubbly. Stir in vanilla and baking soda. Stir to combine. Pour cinnamon caramel over popcorn mixture and stir until well-coated. Spread on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Continue baking in 5 minute segments until crunchy. (You have to let a sample piece cool in order to determine if it is properly crunchy.) Spread on parchment paper and drinzzle with almond bark. Let cool and break into chunks.

*I increased this by 3-4 cups.
**Chances are I dumped in another 1/2 t. But I have a cinnamon problem. ;)

Happy Birthday, Melissa!

I am so glad we moved into the ward so that I could get to know you better.  I have been so amazed and inspired by your brainy ambition, chic style, kitchen talents, and eye for aesthetics.  Is it okay if I copy you because you make everything look so easy and cool? 

I hope you have a very happy birthday!!



Texas Roadhouse Cinnamon Honey Butter

1/2 cup butter
1/2 cup powdered sugar
1/2 cup honey
1 tsp. cinnamon

blend together and enjoy!

5 minute Artisan Bread

In a bowl:
3 C flour
1 1/2 tsp salt
1/4 tsp yeast
1 1/2 C luke warm water

-Mix dry ingredients well. Add warm water and stir until dough looks like a ball. Cover with plastic wrap for 18-24 hrs.
-Take out of bowl, pat on floured counter until 10-12 inches in diameter. Fold in thirds length wise (top into middle, bottom into middle).
-Generously flour a dish towel. Place folded dough seam side down into towel. Raise 1 1/2-2 hrs.
-Heat oven 450-500. While heating oven place a roasting pan (with lid) inside oven to heat up.
-Once hot, take lid off, sprinkle bottom of pan with flour, place dough into pan with seam side up.
-Bake with lid on for 30 min, additional 10-12 min with lid off, or til browned on top!

Balsamic Spinach Chicken

SO EASY!

-Pound 4 chicken breast till 1/2 inch think
-salt & pepper chicken
-cook in olive oil on stove 4-6 minutes- at 5 minutes, add 1/4 cup balsamic vinegar

add:
1 can of diced tomatoes (or fresh tomatoes, I use both)
1 tsp basil (dried or fresh, I use fresh)

-simmer for a few minutes and lay on a bed of fresh spinach
Enjoy!

Roasted Fennel and White Bean Dip

Adapted from Food52.com.

2 small to medium sized fennel bulbs (mine were maybe baseball size), trimmed and cut into 1-inch pieces

2-3 tablespoons olive oil

5 cloves garlic, still in their papery shells

Salt and pepper

½ cup olive oil, divided

2 ½ cups cooked cannellini beans, drained and rinsed (either from dried or from a can works)

1 tablespoons fresh rosemary, chopped

1 tablespoon lemon juice, freshly squeezed

1 teaspoon lemon zest

¾ cup freshly grated Parmigiano-Reggiano cheese, divided

Crostini, pita chips, etc.

Preheat oven to 400 degrees.

Toss the fennel and garlic cloves in olive oil to lightly coat. Evenly spread on a sheet pan. Season generously with salt and pepper. Roast for about 35-45 minutes, turning a few times during cooking, until fennel is beginning to caramelize and garlic is a golden brown. Remove from oven and let cool slightly. When cool enough to handle, squeeze roasted garlic out and discard skins.

While the fennel is roasting or cooling, begin the bean puree. In a medium frying pan, heat ¼ cup of olive oil over medium heat. Add rosemary and cook until fragrant, 1-2 minutes. Add cannellini beans and cook for another 1 minute. Remove from heat.

In a food processor, combine the garlic bean mixture, roasted garlic and fennel, lemon juice, zest, and ½ of the cheese. Process until well combined. Slowly add remaining ¼ cup of olive oil to reach a smooth, spreadable consistency (may need more or less of the ¼ cup). 

Raise oven temperature to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Bake until the top is golden, about 15 minutes. Serve with crostini, pita chips, or whatever you want to use for dipping.

*This is an easy dish to make ahead of time, if you make the puree beforehand and then bake to melt/brown the cheese at the last minute.

Just Pretend ...

I hope you like your cookies!  And let's just pretend that they are as amazing as the ones on this website ... where I got the royal icing recipe and tutorial.

Bake at 350 Spiderweb Cookies

And here is where I got the original inspiration.

Annie's Eats Halloween Cookies

And if I were a REAL cook, I would share my sugar cookie recipe with you all.  But sadly, I made them from a mix.  Boo, I know.

Caroline's Onion Salsa

yummy, by the handful.
i kid.
but, honestly, how hilarious was that?

black bean and corn salsa-

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t. minced fresh jalpeno pepper
1 avacado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt

tortilla chips for dipping!

**i add yellow/orange pepper when i have it, you can play around to make it spicey, or add black-eyed peas instead of/with beans!

combine all ingredients except avacado and chips. cover and chill for at least two hours. add avacado just before serving. serve with chips!

Apple, Pepita, and Queso Fresco Salad with Roasted Poblano Dressing

Dressing from Bobbly Flay.

Salad inspired by Tiburon Restaurant.

1 small container mixed greens (I used a spinach and baby greens mix)

Roasted Poblano Dressing, recipe below

1-2 gala apples*, julienned

¼ - ½ cup toasted pepitas (shelled pumpkin seeds)

¼ - ½ cup Queso Fresco cheese (could also Cotija or Feta)

In a large bowl, lightly dress mixed greens with roasted poblano dressing (you won’t need the full recipe of dressing). Add apples, pepitas, and cheese; mix in gently. Start with 1 apple, ¼ cup pepitas, and ¼ cheese; add more if needed to get a good ratio. Transer to a serving dish and top with additional apples, pepitas, and cheese, if desired.

*To keep apples from browning, you can soak in sprite or 7-up for about 10-20 minutes, drain, and pat dry before using. They will stay fresh for quite a long time!

Roasted Poblano Dressing

2 poblano chiles (sometimes labeled pasilla chiles in the store)

3 tablespoons water

1 tablespoon red wine vinegar

1 clove garlic, roughly chopped

1 teaspoon honey

¼ cup canola oil (may need more to thin dressing)

Salt and freshly ground pepper

To roast the peppers: preheat oven to broil. Place peppers on a small baking sheet in the oven. Roast until skin bubbles up and turns brownish-black in spots. Flip and repeat on the other side. This will take about 5 minutes per side, but depends on the heat of your broiler. After both sides are charred, remove from oven and place in a bowl. Cover tightly with plastic wrap and let steam. When cool enough to handle, remove and discard skin, stem, and seeds. Roughly chop.

Add roasted peppers and remaining ingredients into a blender. Blend until smooth and season with salt and pepper to taste.  If too thick, thin with a little extra canola oil. 

Signing Time!

Cutest. Ever.

Squeaky Shoe Store

Just in case your child doesn't make enough noise as it is.

website here.

For all your vegan dessert needs...

434 S 900 E Salt Lake City, UT 84102
website here.

Brazilian Lemonade

Brazilian Lemonade
*from Our Best Bites*

5 fresh, juicy limes
6 c. cold water
1 c. sugar
6 T. sweetened condensed milk
ice, for serving

Choose limes that are round and thin-skinned (insofar as you can tell) and wash them well with soap.  Set aside one lime to slice as garnish.  With the remaining four limes, cut them in half, in quarters, and then in eighths.  In a large measuring cup, combine cold water and sugar, stirring to dissolve.  Place half of the sugar-water and half of the limes in a blender and blend for 5-10 seconds.  Placing a fine mesh strainer over a pitcher, pour lemonade into pitcher, pressing the strainer gently with a spoon to extract any additional flavors and juices.  Repeat with remaining sugar-water and limes.  Add sweetened condensed milk and stir gently to combine.  Slice remaining lime as garnish for six ice-filled glasses.  Pour lemonade into prepared glasses and serve immediately, as the mixture will not keep.

*I don't know why it is called lemonade when it is clearly limeade.  But whatever.  It tastes awesome.

French Peasant Bread

French Peasant Bread
*from the kitchen of Mindy Gilkey*

2 c. warm water
1 T. yeast
1 T. sugar
2 t. salt
4 c. flour (I used high gluten bread flour)
oil
cornmeal
butter

Place water, yeast, sugar, and salt in a warm bowl and stir to dissolve.  Add 4 c. flour and stir until blended. (I suppose you could use your Bosch or KitchenAid, but I stirred the flour in by hand and it wasn't difficult.)  Do not knead.  Cover and let rise 45 minutes or until doubled.  Flour hands, remove dough, and place in two rounds on a baking sheet dusted with cornmeal and flour.  Cover and let rise an additional 45 minutes, or until doubled.  Bake at 435 for 10 minutes.  Reduce temperature to 375 and cook an additional 20 minutes.  Brush with butter and serve warm.

Tomato, Mozzarella, and Avocado Salad

Tomato, Mozzarella, and Avocado Salad
*from the kitchen of Mindy Gilkey*

1-2 fresh tomatoes, sliced
1 avocado, sliced
fresh mozzarella, sliced
fresh basil, chopped
2 T. basalmic vinegar
1 t. garlic, minced
1 t. olive oil
1/4 t. salt
1/4  t. dried basil
1/4 t. dried oregano

Layer tomatoes, avocado, and mozzarella in a dish.  Top with fresh basil.  Combine vinegar, garlic, olive oil, salt, and dried spices in a smal bowl and drizzle over the top of the salad.  Serve immediately.

Pesto

Pesto
*from the kitchen of Ina Garten*

1/4 c. walnuts
1/4 c. pine nuts
9 cloves garlic
5 c. basil
1 t. salt
1 t. pepper
1 1/2 c. olive oil
1 c. Parmesan cheese

Combine all ingredients in a food processor or blender except oil.  Add oil in a steady stream as you process everything to bring together.  According to the Barefoot Contessa, "air is the enemy of pesto," so the best way to preserve it is to add a layer of olive oil on top and freeze it.  FWIW.

Easy, Delicious Fish Tacos

from the kitchen of Stephanie Nielson

Fish Tacos

Ingredients:
•1/4 cup reduced-fat sour cream
•2 tablespoons fresh lime juice
•Coarse salt and ground pepper
•1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
•4 scallions, thinly sliced (about 1/2 cup)
•1 jalapeno chile, halved lengthwise, one half minced
•2 tablespoons olive oil
•1 pound tilapia fillets, (or other firm white fish), cut into 16 equal strips
•8 flour tortillas (6-inch) or corn tortillas
•1/2 cup fresh cilantro leaves

Directions:
1.In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeño with remaining sour-cream mixture. Season again with salt and pepper.
2.In a large nonstick skillet, heat oil and remaining jalapeño half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeño.
3.Meanwhile, warm tortillas according to package instructions.
4.To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

Orange-Avocado Salsa
I made this salsa and placed it on top of the tacos. It was delightfully sweet.

Ingredients:
•1 tablespoon fresh lime juice
•1 teaspoon honey
•Coarse salt and ground pepper
•2 large navel oranges
•1/2 firm, ripe avocado, pitted and diced
•1/4 cup finely chopped red onion

Directions:
1.In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.
2.Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing.

Raspberry Lemonade

From My Baking Addition.

1 cup sugar

1 cup water

¾ cup raspberries

1 cup fresh lemon juice (around 8 lemons)

4-6 cups cold water

Lemon slices, whole raspberries, torn mint leaves (optional)

Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar is completely dissolved and mixture begins to bubble slightly. Remove from heat and let cool.

Puree ¾ cup raspberries in a blender or food processor until smooth (you can add a little water, about ¼ cup, to help the process). Push the puree through a fine mesh strainer to separate out the seeds. Discard the seeds, and reserve the puree.

Once the simple syrup has cooled, combine the raspberry puree, simple syrup, and lemon juice in a large pitcher. Add about 4-6 cups cold water (or more if needed) until desired concentration of sweetness/tartness in met. Add in lemon slices, whole raspberries, and torn mint leaves, if using, for garnish. 

Roasted Tomato Pizza and White Whole Wheat Pizza Dough

A little caveat to this recipe - I didn't measure or use a recipe for the toppings, so I just wrote down the amounts from memory. Hopefully it is about right, but if you use the recipe for the toppings, just go with proportions that look about right. 

Roasted Tomato, Mozzarella, Basil, and Pine Nut Pizza

Makes 1 small, 12 inch pizza.

Olive oil

About 16 slices of roasted tomatoes

5 oz. fresh mozzarella, sliced

3 large basil leaves, rolled and sliced into thin ribbons

1 tablespoon pine nuts

1 portion of Whole Wheat Pizza Dough, recipe below

Prepare pizza dough, oven, and pizza pan according to dough recipe.

Brush rolled out dough with olive oil. Top with roasted tomatoes, then with mozzarella slices. Bake according to pizza dough instructions, about 10-15 minutes, or until cheese is melted and crust is beginning to brown.

Remove from oven and top with ribbons of basil and pine nuts.

*For roasted tomatoes: slice tomatoes into about ½ inch slices. Place on a baking sheet lined with parchment paper. Crush a few cloves of garlic (you can leave them in the skins), and scatter them over the tops of the tomatoes. Drizzle with olive oil, enough to lightly coat the tops of the tomatoes. Season with salt and a little pepper. Roast in a 400 degree oven for about 1 to 1 ½ hours, until tomatoes are shrived and beginning to brown slightly. Discard garlic. Use right away or store in the refrigerator.

White Whole Wheat Pizza Dough

Makes six, 12-inch pizza crusts.

From 101 Cookbooks.

4 ½ cups King Arthur White Whole Wheat Flour

1 ¾ teaspoons salt

1 teaspoon instant yeast

¼ cup olive oil

1 ¾ cups water, ice cold

Semolina flour or cornmeal for dusting

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Using the dough hook, mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If needed, add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight. Dough can be left in fridge for up to 4 days.

When you are ready to make pizza, remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

Place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

Uncover the dough balls and dust them with flour. Working one at a time, gently roll out dough into a circle about 12-inches in diameter. If the dough is being fussy and keeps springing back, let it rest for 15-20 minutes. Dust the baking stone or back of a baking sheet with cornmeal or semolina flour. Place the rolled-out dough on the prepared sheet pan.

Add your toppings and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored, about 10-15 minutes. Remove from the oven.

*Dough freezes nicely. Freeze after dividing up dough and putting in Ziploc bags. Thaw in refrigerator overnight. Then continue to form and cook as indicated above. 

Welcome!

Friends! Welcome to the Lunch Club for Ladies. Here is our blog, on which we will no doubt enjoy gourmet recipes from Melissa, wit from Andrea, house managing tips from Liz, and book recommendations from Kalie. (You are, of course, not limited to this. Post anything and often!)

We will take turns hosting and planning our bimonthly playdate/lunch meetings. There are no rules, except that we all will eat and bring our babies. And if we need to meet more often or less often or even meet sans babies, that is fine.

The food, however, is non-negotiable. (Do you ladies love how bossy I am?)

After our meetings, be sure to post recipes and include the tags "Recipe" and your name.

Andrea, you're hosting next!

Jalapeno Artichoke Dip

Laurel's Jalapeno Artichoke Dip
*from the kitchen of Amylee Nicoll*

Ingredients
2 c. mayo
2 c. freshly shredded parmesan cheese
1 16 oz. can artichoke hearts, roughly chopped
6-8 oz. jalapenos, roughly chopped
whole grain chips, baguette, or veggies, for serving

Instructions
Preheat oven to 350. In a small bowl, combine all ingredients and stir. Spread dip in an oven-safe dish. Bake for 45 minutes until hot, browned, and bubbly.

Veggie Bagel Sandwiches

Veggie and Cheese Bagel Sandwich
*from the kitchen of the Pioneer Woman*

Prep Time: 15 Minutes

Ingredients
1/2 block Of Cream Cheese
2 whole (to 3) Green Onions
Tomatoes
Cucumbers
Avocado
Red Onion
1 whole Everything Bagel (or Any Kind Of Bagel)
Alfalfa Sprouts
1 Or 2 Slices Of Muenster Cheese
Slice Of Cheddar Cheese
Lettuce

Preparation Instructions
Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Next, chop up 2-3 green onions and mix them with the cream cheese until thoroughly combined.

Slice all veggies (tomatoes, cucumbers, avocados, red onions) thinly.

Slice bagel in half. Spread the cream cheese generously on both sides of the bagel.

Layer the vegetables. First lay the avocados right along the cream cheese to help them stay put. Next the alfalfa sprouts and then one slice of each kind of cheese. On the other half of the bagel arrange the cucumber slices in a circle.

Sprinkle the cucumbers with a pinch of salt if you would like.

Next lay the onion slices on top of the cucumbers, then the tomatoes, followed by a slice of lettuce, and if you’re feeling naughty, another slice of Muenster cheese.

Put the whole thing together and Voila! A cool, crisp, and deliciously fabulous Veggie and Cheese Bagel Sandwich.