Fig, Tomato, and Sweet Onion Salad

I know that temperatures have been in the 60's this week here in North Carolina, and Fall has officially arrived, but I just can't seem to stop making some of my favorite summer dishes. This salad was featured in Cooking Light back in June and it was fantastic. The recipe called for fresh mint but since I prefer basil I went that route and it was delicious. The simple red wine vinaigrette is very light and really makes the flavors of the figs, cherry tomatoes and Vidalia onions stand out. If you want to make this a complete meal I bet adding grilled shrimp or chicken would be divine. Make this summer salad before it is too cold!

You Will Need:

• 2 Tbsp red wine vinegar
• 2 tsp olive oil
• 1/4 tsp black pepper
• 2 cups fresh figs, quartered (about 1/2 pound)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 3/4 cup sliced Vidalia onion
• 3 Tbsp chopped fresh basil
• 1/4 cup (1oz) feta cheese, crumbled

Here We Go:

• Combine first three ingredients in a large bowl; stir well with a whisk
• Add figs, lettuce, tomatoes, onion and basil
• Toss gently to coat
• Sprinkle with feta cheese

Serve 4 as a side
Happy Feasting!

Greek Pizza

This greek pizza is so full of flavor and gorgeous colored vegetables that if you close your eyes hard enough you might be able to imagine that you are eating this somewhere in the Mediterranean (wouldn't that be nice?). The "icing" on this pizza was topping it with fresh spinach half-way through cooking - what a great addition! When I make this pizza again I might add artichokes for even more flavor but this pizza is definitely tasty just the way it is.

You Will Need:

• 2/3 cup red pepper, diced
• 3/4 cup cherry tomatoes, diced
• 1/3 cup black olives, sliced
• 1/3 cup red onion, diced
• 1/3 cup feta cheese, crumbled
• handful of fresh baby spinach leaves
• 1 ball pizza dough (white or wheat)
• 1 1/4 cups pizza sauce
• 1/2 bag of mozzarella cheese (12 oz bag)
• 1 Tbsp olive oil

Here We Go:

• Preheat oven to 500 degrees F
• Roll out dough to desired thickness using your hands or a rolling pin if you have one
• Rub pizza stone with olive oil and place dough on pizza stone or baking sheet
• Top dough with pizza sauce, cheeses and vegetables, except fresh spinach
• Add fresh spinach half-way through cooking (after roughly 5-6 minutes)
• Bake for 10-12 minutes on top rack, or until golden brown

Makes 8 Slices
Happy Feasting!

Summer Veggie Pizza

This summer pizza is packed  full of tasty veggies and the addition of feta gives it a nice little punch with every bite. Local farmers' markets are packed full of gorgeous summer vegetables right now so go out and get them and give yourself the opportunity to use them with this easy recipe. This pizza is a wonderful change from the traditional pepperoni or sausage pizza that is a little lighter on the waistline but you are still getting that great pizza flavor!

You Will Need:

• 1 ball pizza dough (white or wheat)
• 1 1/4 cups pizza sauce
• 1/4 cup feta cheese, crumbled
• 1/2 bag of mozzarella cheese (12 oz bag)
• 1/2 cup sweet onion, diced
• 1/2 cup red pepper, diced
• 1/2 cup green pepper, diced
• 1/2 cup yellow or white corn kernels
• 1/2 cup cherry tomatoes, halved
• 1/2 cup zucchini, diced
• 2 Tbsp olive oil

Here We Go:

• Preheat oven to 500 degrees F
• Roll out dough to desired thickness using your hands or a rolling pin if you have one
• Heat 1 Tbsp olive oil in small skillet and saute veggies until soft, roughly 5-7 minutes 
• Rub pizza stone with remaining Tbsp of olive oil and place dough on pizza stone or baking sheet
• Top dough with pizza sauce, cheeses and sauteed vegetables
• Bake for 10-12 minutes on top rack, or until golden brown

Makes 8 Slices
Happy Feasting!