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| Veggie Pizza Recipe |
Fresh Spring Recipes
Spring is the perfect time of year to visit your local farmers market and
make these veggies pizzas with all the fresh produce in season.| Farmers' Market Veggie Pizza | 2 tbsp extra virgin olive oil
3/4 cup halved grape tomatoes
3 Sister Schubert’s dinner rolls, sliced in half
3 cups diced eggplant
1/4 onion, sliced
1 small yellow squash, thinly sliced
1 small zucchini, grated | 1 tbsp balsamic vinegar
1/2 cup grated mozzarella
1/3 cup crumbled feta cheese
3/4 tsp Mr. P’s Greek seasoning
1/4 cup shredded fresh basil leaves
Salt and pepper | Preheat oven to 400 degrees F.
Heat 1 tablespoon of olive oil in a skillet and add tomatoes. Cook until tomatoes are softened. Add salt, to taste.
Spoon cooked tomatoes evenly over roll halves. In a skillet sauté eggplant and onions in 1 tablespoon of olive oil. Add squash and zucchini and cook until tender. Do not over cook, since they will cook some more in the oven. Add salt and pepper to taste. Spoon sautéed vegetables evenly over the tomatoes.
Sprinkle each mini pizza with balsamic vinegar. Top with mozzarella and feta cheese. Sprinkle pizza with Greek seasoning and basil.
Bake 20 minutes, or until cheese is melted and crust is lightly browned |
Fresh Strawberry Cheesecake with Bud’s Best wafers
~idea courtesy of Southern Living, Inc. | 2 c fresh strawberries from Farmers Market, sliced
4 tbsp powdered sugar, divided
1½ cups ready-to-eat cheesecake filling | 1 tsp lime zest
1 tbsp lime juice
6-8 Bud’s Best Vanilla Wafers, crumbled | | Stir together strawberries and 2 tbsp powdered sugar. The stir together cheesecake filling, lime zest, lime juice, and remaining 2 tbsp powdered sugar. Spoon cheesecake mixture into glasses or ramekins. Sprinkle with crumbled wafers. Top with strawberries. Garnish with Strawberries and/or Lime if desired. |
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