








Posted Jul 31 2015 by Suzanne Scott in All Stories, Blog with 0 Comments
Serves 2-4
tomato, sliced or chopped
zucchini, squash &/or eggplant,
thinly sliced
vidalia onion, thinly sliced
s&p
olive oil cooking spray
naan bread
basil pesto
goat or mozzarella cheese
1. Preheat grill or broiler
2. Slice tomato & eggplant, lightly salt & drain on rack (15 mins), pat dry
3. Spray squash, eggplant & onions with cooking spray; season s&p
4. Grill or broil squashes & eggplant (2-4 mins), set aside
5. Spray both sides naan bread with cooking spray. Broil or grill 1-2 mins per side
6. Spread naan with pesto, top with grilled vegetables, tomatoes & cheese
7. Grill or broil 2-4 mins, until cheese melts
Note: sub Udi’s Gluten Free Pizza Crust
Posted Jul 1 2015 by Suzanne Scott in All Stories, Blog with 0 Comments
Serves 6-8
Dressing
½c fresh lime juice
3 T honey
1 t cumin
2 cloves garlic
1 t sea salt & black pepper
½ c olive oil
Salad
1 head romaine, chopped ½” pieces
½ ea red & orange pepper, ¼“ dice
½ med red onion, diced in ¼” pieces
½ med jicama, peeled & ¼” dice
1med zucchini, ¼” dice
4 med tomatoes, seeded & ¼” dice
3 c corn kernels, fresh, grilled (or frozen)
1 can black beans, drained & rinsed
½ c cilantro, finely chopped
tortilla strips, crispy
Dressing
1. mix lime juice, honey, cumin, garlic, s&p, whisk in oil
Assembly
1. combine all vegetables, toss with dressing, top with tortilla chips