Grilled Peach, Blue Cheese and Arugula Pizza

Start to finish: Active: 30 minutes | Inactive: 12 hours 30 minutes
Impresses: 4 as an entree, or 2 dedicated pizza lovers

Ingredients
For the pizza crust:
8 ounces water, warmed to 105–110 F
7 grams yeast (from 1 envelope)
5 grams sugar
356 grams all-purpose flour
3 grams kosher salt
¾ ounce olive oil

For the pizzas:
Olive oil
2 garlic cloves, minced
¼ cup fig preserves
6 slices prosciutto, torn into pieces
2 peaches, sliced
¼ cup blue cheese crumbles
Fresh arugula, for serving
¼ cup chopped pistachios, for serving
Flaky sea salt, for serving
Balsamic reduction, for serving 

Method
For the pizza crust:

Whisk together warm water, yeast and sugar in a measuring cup, and set aside until foamy, about 5 minutes.

Add flour and kosher salt to the bowl of a stand mixer fitted with the hook attachment, and whisk to combine. Pour in the yeast and water and begin mixing on low to form a shaggy dough. Drizzle in oil and increase mixer speed to medium, mixing until dough forms a ball and pulls away from the sides of the bowl. Increase speed to medium-high and knead dough for 8 minutes.

Place the dough in a greased bowl and cover with plastic wrap. Refrigerate 8–12 hours, or overnight.

For the pizzas:

Remove dough from refrigerator and divide into 2 equal portions (about 295 grams each). Shape both portions into round balls and place on a piece of parchment paper dusted with flour. Dust the tops of the dough with flour and cover with a clean kitchen towel for 30 minutes, or until doubled in size.

When ready to make the pizzas, sprinkle work surface with all-purpose flour and cornmeal. Use both hands to press the first dough ball down in the center, rotating while pressing and working out toward the edges, to create an even circle. Stretch dough on work surface, or by gently tossing back and forth between both hands, until circle is 9 inches in diameter. Set crust on baking sheet lined with parchment paper, and repeat the process with the second dough ball.

Place the crusts over direct high heat for 1–2 minutes, or until the tops are extremely bubbly. Flip the crusts over and transfer to an indirect low heat. Working quickly, drizzle each crust with olive oil and sprinkle with minced garlic. Spread fig preserves over the crusts, leaving about ½-inch border along the edge. Divide the prosciutto, peaches and blue cheese among the 2 pizzas. Close the lid of the grill and cook the pizzas 4–6 minutes, or until cheese is melted and crust is deeply browned and crispy.

Remove pizzas from grill and sprinkle with fresh arugula leaves, chopped pistachios and flaky salt. Drizzle with balsamic reduction before slicing and serving. 

Notes: For a quick balsamic reduction, place 1 cup balsamic vinegar in a small saucepan with 2 tablespoons granulated sugar. Bring to a simmer and cook, swirling pan occasionally, until reduced by half, about 16 minutes. Reduction will thicken when cooling.  

Spinach Salad with Warm Bacon Dressing & Blue Cheese

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Ingredients

4 strips thick-cut bacon
2 tablespoons sherry vinegar
1 tablespoon diced shallot
2 teaspoons stone-ground mustard
1½ teaspoons brown sugar
Salt, to taste
1 container fresh spinach, for serving
2 ounces blue cheese crumbles, for serving
Thinly sliced red onion, for serving
Halved cherry tomatoes, for serving

Method

In a large skillet, cook bacon slices over medium heat until crispy. Remove to a plate lined with paper towels to drain. In a mason jar, combine 3 tablespoons of the rendered bacon fat, sherry vinegar, shallot, mustard and brown sugar. Taste, and add more salt, if necessary. Toss the fresh spinach in the bacon dressing, and divide among two large serving bowls. Top with crumbled bacon strips, blue cheese, red onion and tomatoes before serving.

Notes: Dressing can be made ahead of time and stored in the refrigerator. When ready to serve, heat the dressing in the microwave for 30 seconds, or until the bacon fat is liquid and the dressing is warmed through. Shake vigorously before using.

California Cobb Chicken Salad

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Start to finish: 10 minutes
Impresses: 2

Ingredients
½ avocado
½ cup Greek yogurt
1 tablespoon ranch seasoning
6 ounces rotisserie chicken, diced
¼ cup bacon, cooked and crumbled
¼ cup sunflower seeds
¼ cup blue cheese, crumbled
2 tablespoons parsley, chopped

Method
In a medium sized bowl, mash avocado until smooth with a fork. Add in yogurt and ranch seasoning and mix to combine. 

Toss in chicken, bacon, sunflower seeds, blue cheese and parsley, and stir to completely mix and coat. Serve with crackers.

Tip: Grab just what you need for this recipe off the salad bar to save time and reduce food waste.

Baked BBQ Nuggets

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Start to finish: 1 hour 15 minutes
Makes: 25–30 nuggets

Ingredients
For the nuggets:
2 16-ounce bags frozen, riced cauliflower
1 cup grated Parmesan cheese
4 eggs
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
4 cups corn cereal, preferably flakes, crushed
1 cup barbeque sauce
2 tablespoons blue cheese
¼ cup parsley, chopped

For the dipping sauce:
1 package ranch dressing mix
2 cups cottage cheese
½ cup blue cheese crumbles

Method
For the nuggets:
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Microwave riced cauliflower to package instructions. Once prepared, pour into a large bowl with Parmesan, 2 eggs, garlic powder, parsley flakes, salt and pepper. Stir to combine.

Press cauliflower mixture onto prepared baking sheet and bake 25 minutes, or until the top starts to brown. 

Let cool at room temperature or pop in the freezer for about 10 minutes. Once cool, break or cut into pieces and set aside.

Line another baking sheet with parchment paper.

Lightly beat remaining eggs in a shallow dish and pour crushed corn cereal into another shallow dish.

Dip cauliflower pieces into egg and then coat with corn cereal. Place onto prepared baking sheet and bake 15 minutes.

Remove from oven and toss pieces in barbeque sauce. Place back on baking sheet and bake 5 more minutes.

Sprinkle with blue cheese and parsley and serve with dipping sauce (recipe below).

For the dipping sauce:
Combine ranch mix and cottage cheese in a blender and pulse until smooth. Fold in blue cheese crumbles.

Breakfast Cobb

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Start to finish: 40 minutes
Impresses: 4

Ingredients
For the salad:
1    medium-sized sweet potato
2    tablespoons olive oil
      salt and pepper
4    eggs
1    5-ounce bag baby spinach
4    ounces bleu cheese, crumbled
4    slices bacon, cooked and crumbled

For the dressing:
1    cup buttermilk
½    cup mayo
¼    cup fresh chives
¼    cup fresh dill
1    clove garlic
½    lemon, juiced and zested
      salt and pepper

Method
Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 

Cut the ends off the sweet potato and discard. Slice it in half long ways and cut each half into spears. Place on baking sheet and drizzle with olive oil, salt and pepper. Toss to combine.

Roast for 25–30 minutes, flipping halfway through. Set aside to cool once finished.

Bring a small pot of water to a boil over high heat. Reduce heat to simmer and carefully place eggs in one at a time. Set a timer and simmer for 6 minutes.

While the eggs cook, fill a medium-sized bowl with ice water. Set aside.

To make the dressing, whisk all ingredients together until combined.

Once timer has ended for the eggs, immediately transfer them to ice water for one minute to stop cooking. Remove and carefully peel each egg.

Serve up spinach on plates or in bowls and top with crumbles of bleu cheese and bacon, a few sweet potato spears and a soft-boiled egg sliced in half. Drizzle with the buttermilk ranch dressing.