Ingredients Tomatoes, chopped Mixed peppers, diced Cucumber or chickpeas (optional) Fresh basil and oregano Red onion (optional) Olive oil & vinegar dressing Preparation Toss everything together in a bowl. Add a simple vinaigrette of olive oil, vinegar (red or balsamic), salt, and pepper. Let sit for 10 minutes before serving to meld flavors. 🔄 This pairs perfectly with grilled meats or sandwiches.
Ingredients 1 red pepper, roasted and peeled 1 green pepper, roasted and peeled 1-2 tomatoes 1 garlic clove Olive oil A small handful of almonds or walnuts (optional) Fresh oregano or basil Salt & pepper Preparation Roast or blister the peppers and tomato (grill, broiler, or stovetop). Blend with garlic, nuts (if using), olive oil, herbs, salt, and pepper. Serve with pita chips, crackers, or veggie sticks.
Ingredients 1 cup uncooked white rice (jasmine or long-grain work best) 1 1/2 cups water 1 egg 1 carrot 3-4 tbls soy sauce Sesame Oil Instructions Cook the Rice: Rinse 1 cup of rice in cold water until the water runs clear (this removes excess starch). In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water. Bring to a boil over high heat, then immediately reduce heat to low.
Ingredients For The Dill Pickle Sauce 1/2 cup sour cream 1/4 cup mayonnaise 1 teaspoon dried dill 1 teaspoon dill pickle juice 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper For the Pizza 2 pounds pizza dough All-purpose flour, for dusting the countertop Cornmeal, to dust the peel or baking sheet 3/4 cup garlic-dill sauce (see above), divided 2 cups jarred dill pickle slices, patted dry, divided For Herb and Fire experience, dice them 2 cups (8 ounces) shredded whole-milk low-moisture mozzarella cheese, divided 1/2 cup finely grated Parmesan cheese, divided 1 teaspoon dried dill, divided Instructions Preheat Oven to 500F.