Amy's Fruit & Veggie night

 Appetizers

Bread cheese (fried in a pan) with raspberry rhubarb jam for dip.  I was able to find this cheese at the Smith's on 200 N in Kaysville

Monster Shakes

First add 2-3 cups of water to the blender along with a 1.5oz can of Coco Lopez Cream of Coconut.  Toss in whatever fruit & veggies you would like (I did Banana, strawberries, spinach).  Put Ice Cubes (about 2 1/2 cups) on top and blend all together.

Main Course- Naan Pizza and Mediterranean Tacos

Peach Pizza: 

Ingredients: Peach, Prosciutto, fresh mozzarella cheese, ricotta or goat cheese, Monterey Jack or asiago cheese, 4 large naan flatbreads, olive oil, garlic, fresh basil, balsamic reduction

Preheat oven to 450 and place baking sheet on top rack to heat up.  Prepare your Naan on tinfoil by Brushing Naan with olive oil and minced garlic.  Season with salt and pepper, then lay prosciutto onto naan.  Dollop ricotta or goat cheese onto pizza, then add the mozzarella, Asiago or Monterey Jack, and sliced peaches.  Place tinfoil with Naan on baking sheet in the oven and Bake for 6min.  Before serving, sprinkle pizza with fresh basil and balsamic reduction.  

To make Balsamic reduction: Pour 1c balsamic vinegar and 1/4c honey into a large, deep skillet..  Allow the mixture to simmer for around 15 minutes, or until the vinegar has reduced. Once cooled, it will thicken quite a bit.

BBQ Pineapple Pizza

Ingredients: Red onion, pineapple, balsamic vinegar, poblano pepper, fresh mozzarella, Monterey Jack cheese, 4 large naan flatbreads, bbq sauce, Portuguese sausage (I buy the Silva Linguica brand at smiths)

Preheat oven to 450 and place baking sheet on top rack to heat up.  Prepare your Naan on tinfoil by spreading it evenly with BBQ sauce.  Heat a drizzle of oil in a large pan over medium heat and add 1/2 a red onion sliced thin. Cook until softened (about 6-8min).  

While the onion cooks, very thinly slice a poblano pepper into strips, toss in a bowl with a drizzle of olive oil, salt, and pepper.  Dice mozzarella, pineapple (about 1/2c), and Portuguse Sausage into 1/2-inch pieces (I use 1 long link).

Once cooked onion is softened, increase heat to medium high and add the pineapple tidbits and chopped Portuguese sausage.  Cook, stirring until pineapple is lightly browned (2-3min).  Stir in 5 tsp of Balsamic or Red wine vinegar, stir for 1-2 min more on the heat until it all thickens a bit.  Turn off heat and season with salt and pepper.

Top bbq covered naan with the onion & pineapple mix, then diced mozzarella and some Monterey Jack cheese, then poblano strips.  Place tinfoil with Naan on baking sheet in the oven and bake for 6min.

Med Tacos

https://sunbasket.com/recipe/chicken-and-hummus-flatbread-tacos-with-greek-kale-salad

• 1 ounce sun-dried tomato strips (not in oil)
• 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
• 3 ounces organic shredded kale or other leafy greens
• Mediterranean vinaigrette (3 TBSP extra virgin olive oil - 1 TBSP red wine vinegar - 1 clove minced garlic - dried oregano & basil - Dijon mustard, salt, pepper, lemon juice)
• 3 tablespoons crumbled feta
• Naan flatbreads
• Kroger Mediterranean herb Hummus

Dessert:

Pie dough

Pineapple Mac nut pie

***I made one change, I only pre-baked the piecrust for 15min instead of the recommended 30min in the recipe.  On the final bake, I did 22 min

Apple Pie

Except I use 3/4 cup of brown sugar instead of the white sugar

and 2 Tbsp of Thickener (EZ Gel) instead of flour

Bake at 425 for 1 hr