Pesto Veggie Pizza

st paddys pizza

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 to 1-1/2 cups whole wheat flour
  • 3-1/2 cups fresh baby spinach
  • 1/4 cup prepared pesto
  • 1-3/4 cups coarsely chopped fresh broccoli
  • 3/4 cup chopped green pepper
  • 2 green onions, chopped
  • 4 garlic cloves, minced
  • 2 cups shredded part-skim mozzarella cheese

Directions

  1. In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
  3. Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° for 8-10 minutes or until lightly browned.
  4. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.
  5. Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake 10-12 minutes or until cheese is melted. Yield: 6 servings.

Recipe originally posted on Taste of Home.

Client Review for Wollman Rink

“Thank you again for all your help.  Everything was wonderful, as always, and our team really enjoyed the night.  One of our co-founders actually showed up for the first time in about 7 years and commented how great it all was!  Thank you again to you and the team for another success!

We look forward to another great event next year!”

wollman rink

Walnut Chocolate Chip Cookies

WalnutChocCookies

Ingredients

1 cup brown sugar
½ cup granulated sugar
¾ cup unsalted butter, melted
1 egg
1 egg yolk
2 tablespoons light or dark corn syrup (totally optional, but adds a touch of chewiness that I like)
3 teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 cups chopped chocolate or chocolate chips
1 cup roughly chopped walnuts

Directions

1. Preheat your oven to 350° degrees F. Add your brown sugar and granulated sugar to the bowl of your mixer. Melt your butter in a microwave-safe bowl, then add it to your sugar. Beat for 3 minutes or so, until well combined – the mixture should look like wet sand. Add in your egg, beat fully, then add in your egg yolk, and beat until fully incorporated. Scrape down the sides of your bowl. Beat in your your corn syrup (if using) and vanilla.

2. In a medium-sized bowl, whisk together your flour, baking soda, and salt. Add half of the flour mixture to your dough, beat to combine, then add in the rest, and beat to combine, being careful not to over-mix your dough. Fold in your chocolate and walnuts.

3. Roll your dough into 2-tablespoon sized balls and place them about 2 inches apart on parchment-lined baking sheets. Bake for 11-13 minutes or so, until golden and mostly set but not browned. Allow the cookies to cool slightly on your baking sheets for 5 minutes or so, before moving them to another surface to cool completely. These will keep well, covered in an airtight container, at room temperature, for up to 5 days. These cookies will also freeze well for up to 3 months.

Recipe originally posted on Munchies.com.

Lemon Blueberry and Ricotta Pancakes

lemon-blueberry-and-ricotta-pancakes-1

Ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 eggs
  • 1/2 cup ricotta cheese
  • zest from 1 lemon
  • 2 tbsp lemon juice
  • 1 cup blueberries
  • maple syrup and butter for serving
Instructions
  1. In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
  2. In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
  3. Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
  4. Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
  5. Serve hot with maple syrup and butter.
Recipe Notes

This recipe will yield about 18 small to medium pancakes. Nutritional information assumes 3 pancakes per serving and does not include maple syrup and butter.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Recipe originally posted on JoCooks.com.

Spicy Sichuan-Style Soup with Pork, Lettuce, and Soft Tofu

 

spicy-pork-soup

Ingredients

300 gm coarsely minced pork
80 ml (1/3 cup) each
Shaoxing wine and soy sauce, combined
1 tbsppeanut oil
20 gmginger, finely chopped
garlic cloves, finely chopped
1 tspcoarsely ground Sichuan peppercorns
1 tbspchilli bean paste
1 litre (4 cups)chicken stock
2 tspcornflour mixed with 1 tsp water
1 bunchChinese chives, finely chopped
500 gmsoft tofu, cut into large cubes
small lettuce (baby cos or butter), leaves separated

Method

  • Combine pork and half the Shaoxing and soy mixture and set aside.
  • Heat oil in a wok or large saucepan over high heat, add ginger and garlic and stir-fry until fragrant. Add Sichuan pepper and pork and cook until pork is starting to brown (5-10 minutes). Add chilli bean sauce and chicken stock, remaining Shaoxing and soy, and bring to the boil. Stir in cornflour mixture to thicken the soup, then bring back to the boil.
  • Add chives and tofu to soup and stir gently until tofu is just warmed through (1 minute). Divide lettuce among bowls, then pour in soup and serve.

Original recipe from Gourmet Traveler.

Client Review: St. Bernard’s School

“On behalf of the St. Bernard’s Great Skate Team, boys and families) thank you from the bottom of our hearts for an amazing evening for our school, children and their families. Your team really knows how to go the extra mile and flawlessly execute a party! We are so grateful to work with such an amazing crew! Thank you, thank you! We hope you have a great winter and will look forward to 2018!

Great Skate 2017 Co-Chairs”
st bernard