Notes:

Recipe from the All Clad pizza stone box: No dietary values available

Ingredients

For the dough:

• 1 tsp active dry yeast
• 1 c warm water (40-46oC or 105-115oF)
• 2 tsp extra virgin olive oil
• 3c all purpose flour, plus extra as needed
• 1 tsp salt

For the pizzas:

• cornmeal for dusting
• extra virgin olive oil for brushing
• 12 plum tomatoes, peeled, seeded and diced or 1/2 c sauce
• 2/3 lb mozzerella cheese thinly sliced
• salt and pepper to taste
• 16 fresh basil leaves, torn into 1/2″ pieces

Directions

1. In a small bowl, stir together yeast and water. Let stand until foamy, about 5 min.
2. In a bowl, combine the yeast mixture, olive oil, flour and salt. Mix until the flour in incorporated, then turn out onto a floured board and knead until smooth and elastic. Add more water or flour as needed.
3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume (about 1 hour). Turn the dough out onto a lightly floured board, and using a pastry scraper, divide the dough into 2 pieces and shape each into a round. Place the rounds on a lightly floured surface, cover with a kitchen towel and let rise in a warm place until doubled (about 45 min)
4. Place the pizza stone and tray in the oven and preheat to 450oF.
5. Roll out the dough balls into a 12 inch round. Lightly dust a baking sheet (rimless) with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread 1/2 of the tomatoes on top. Lay 1/2 of the cheese slices over the tomatoes. Season with salt and pepper.
6. Carefully slide the pizza onto the preheated stone. Bake until the bottom of the crust is golden and cheese is bubbly, about 15 min. Remove the stone from the oven and place on the serving trivet and sprinkle with 1/2 of the basil. Let cool 5 min, then cut and serve.

Notes:
Recipe from Cooking Light: Per Serving: cal 60, fat 1.9g, Protein 2.7g, Carb 9.4g, chol 4mg, Fe 1.3mg, Na 251mg, Ca 76mg

Ingredients

2 tbsp OJ 2 tbsp lime juice 2 tsp dijon mustard 2 tsp honey 1/4 tsp salt 1/8 tsp gd pepper 1/2c thinly sliced red onion 8c bagged prewashed baby spinach 1 large granny smith apple, thinly sliced 1/4c (1oz) crumbled blue cheese

Directions

1. Combine 1st 6 ingredients and stir with whisk. 2. Combine onion, spinach,and apple in large bowl. Drizzle with dressing and toss well to coat. Sprinkle with cheese.

INGREDIENTS

8″ daikon 2 carrots 1 tsp salt 3 tbsp sugar 41/2 tbsp rice vinegar 1 tbsp toasted sesame seeds

DIRECTIONS

1. Cut daikon and carrot into thin matchstick slices 2. Place in bowl with salt and leave for about 30min 3. squeeze all water out 4. mix sugar and vinegar until sugar is dissolved 5.Pour over daikon, carrot mix and stir well. Refrigerate 24 hours and sprinkle with sesame seeds when ready to serve

DIRECTIONS
1. Top and tail green beans. Boil for 1 min and plunge into ice water, drain and toss with oil and lemon juice 2. Heat oven to 350oF, Spread nuts on foil covered tray and cook 5 min. Do not allow to burn. 3. Combine tomato juice, garlic and tobasco sauce in sm pan. Bring to boil and simmer uncovered over low heat 8 min until reduced by 1/2. Cool. 4. Arrange beans on serving plate and pour tomato mixture over, sprinkle with nuts

Time: 00:30

Notes:
Recipe from Eating Well: Per Serving: Cal 195, Fat 12g

INGREDIENTS

2tbsp olive oil 2 tbsp strong brewed tea 1 tbsp balsamic vinegar 1 tbsp finely chopped parsley 1 garlic clove, minced 1/2 tsp dijon mustard 1/4 tsp marjoram 4 large portobello mushrooms 6c salad greens (curly red and green leaf) 2 oz goat cheese 1 tomato, peeled, seeded and diced

DIRECTIONS

1. Place a broiler pan 6″ from heat and preheat boiler 2. In a large bowl, whisk together 1 tbsp oil, tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper 3. Trim mushroom stems and reserve for another use 4. Brush mushroom caps with oil and season with salt and pepper. Place caps, rounded side up and broil 2-4min per side 5. Add salad greens to dressing and toss 6. When mushrooms are done, cut into thick slices and place on greens 7. Crumble cheese over mushrooms and scatter tomatoes on top

INGREDIENTS
1/3c Raspberry wine vinegar 2/3c Basil Flavored walnut oil 3 tbsp maple Cappucino Sauce salt and pepper 24 spears asparagus, steamed and chilled 6 c mixed greens 8 oz goat cheese roasted garlic olive oil
DIRECTIONS
1. In blender mix first 4 ingredients, cover and chill 2. Cut cheese into 2″ rounds and brush with olive oil 3. Bake cheese 375oF for 3-5min 4. Plate wild greens and array asparagus on top 5. Spoon over dressing 6. Top with goat cheese rounds and serve immediatley