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Cooking with Chef Tina Jean from Harmons Station Park!
Healthy Whole Wheat Pizza Dough (Makes 12 Ounces of Dough)
Ingredients: 3/4 cup whole-wheat flour 3/4 cup all-purpose flour 1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise 3/4 teaspoon salt 1/4 teaspoon sugar 1/2-2/3 cup hot water, (120-130°F) 2 teaspoons extra-virgin olive oil
Directions: 1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix 2. Combine hot water and oil in a measuring cup. 3. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. 4. Process until the dough forms a ball, then process for 1 minute to knead. 5. Transfer the dough to a lightly floured surface. 6. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling. 7. Either on an outdoor grill or grill plate on your stove top, heat to medium-high heat. 8. Roll pizza dough to desired shape and brush top side with canola oil. 9. Sprinkle with a touch of salt and then place oiled side down on grill or grill plate when hot. 10. Cook until grill marks show and dough starts to puff slightly. 11. Pull dough off grill onto cutting board and on grilled side place sauce and toppings. 12. Put back on grill to cook other side and also close lid on grill so that cheese melts. 13. If using a grill plate, use a disposable square cake pan as a lid.
Fresh Basil Pesto
Ingredients: 6 oz. fresh basil, stemmed 2 cloves fresh garlic 1/4 cup parmesan cheese, shredded 1/4 cup toasted pine nuts, cooled Sciabicas Mission extra-virgin olive oil Salt and pepper, to taste
Directions: 1. Place all ingredients except oil in a food processor. 2. Slowly add the oil while running until a moist paste is formed. 3. Salt and pepper to taste.
Summer Salad With Strawberry Vinaigrette Makes approximately 3/4 cup dressing
Ingredients: 1/3 cup fresh, ripe strawberries, minced 3 tablespoons Honey Wine Vinegar ¼ cup plus tablespoons Sciabicca Extra-Virgin Olive Oil 1 teaspoon Dijon mustard Pinch of salt and pepper, more or less to taste
Directions: 1. Place all ingredients into a bowl and whisk until well blended. 2. Always taste your dressing on the green you will be serving it on before adding more salt or pepper! Adjust seasoning if necessary. 3. For a smoother dressing blend ingredients with an immersion blender, blender or in a food processor.
This dressing is perfect on your favorite summertime salad!
Zoku Kiwi Pineapple Slush Makes: 2 servings
Ingredients: 1 heaping cup chopped pineapple 1 cup almond milk or non-dairy substitute 2 kiwis, peeled 1/2 cup pineapple juice 1 tablespoon freshly squeezed lime juice 1 teaspoon agave nectar
Directions: 1. Puree pineapple, milk, kiwis, pineapple juice, lime juice and agave nectar in blender. 2. Pour into the Slush and Shake Maker; stir until thick.
This dish is the perfect healthy dessert!
