The Menu
Ham and Cheese Stromboli
Corn, Edamame, and Pepper Salad
Blueberry Brownie Pizza
The Recipes
Ham and Cheese Stromboli
Source Unknown
1 loaf frozen Bread Dough, thawed
1/2 pound sliced Swiss cheese
1/2 pound thinly sliced deli ham
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
2 cups fresh broccoli flowerets, lightly steamed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon black pepper
flour
On a lightly floured surface, roll dough into an 18x12-inch rectangle. Layer with Swiss cheese, ham, cheddar cheese, mozzarella cheese and broccoli to within 1-inch of edges. Sprinkle with garlic powder, basil and pepper. Roll up jelly-roll style, starting with a long side. Seal seams and ends. Place seam side down on a large, sprayed baking sheet. Dust top with flour. Cover with plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 20 minutes. Cover loosely with foil and bake an additional 20 minutes. Let stand 10 minutes before slicing.
Corn, Edamame, and Pepper Salad
(Serves 4)
This recipe uses raw corn kernels, but you may steam or boil them first, if you like.
4 large ears corn
1 cup cooked edamame, shelled
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 small red onion, thinly sliced
Salt and pepper
4 large leaves Boston or other butter lettuce
VINAIGRETTE
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon minced cilantro
1 teaspoon salt
1/2 teaspoon black pepper
1. Cut the corn kernels from the cobs. In a large bowl, combine the corn, edamame, bell peppers, and red onion. Cover and chill for at least an hour.
2. Prepare the vinaigrette by combining the lime juice, olive oil, cilantro, salt, and pepper. Set aside.
3. Once the salad is chilled, add the dressing and mix well. Taste and adjust the seasoning with salt and pepper.
4. To serve, separate the lettuce leaves and place on a platter or individual plates. Top with the salad.
Nutrients per serving:
calories 209, protein 8g, carbohydrates 31g, fiber 6g, fat 8g (saturated fat 1g), cholesterol 0mg, sodium 621mg
Blueberry Brownie Pizza
1 package fudge brownie mix (13 x 9 inch pan size)
1/3 cup chopped unblanched almonds, or pecans
8 ounces cream cheese, softened
1 Tbsp. sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
2 cups whipped topping
2 cups blueberries
Prepare brownie mix according to package directions for fudge-like brownies, adding almonds and extract. Spread into a greased 14 inch pizza pan. Bake at 375 degrees for 15 to 18 minutes. Cool
In a large mixing bowl, beat the cream cheese, sugar, vanilla, and lemon peel until smooth. Fold in whipped topping. Spread over crust to within 1/2 inch of edges. Top with blueberries. Refrigerate for 2 to 3 hours before serving.
Ham and Cheese Stromboli
Corn, Edamame, and Pepper Salad
Blueberry Brownie Pizza
The Recipes
Ham and Cheese Stromboli
Source Unknown
1 loaf frozen Bread Dough, thawed
1/2 pound sliced Swiss cheese
1/2 pound thinly sliced deli ham
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
2 cups fresh broccoli flowerets, lightly steamed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon black pepper
flour
On a lightly floured surface, roll dough into an 18x12-inch rectangle. Layer with Swiss cheese, ham, cheddar cheese, mozzarella cheese and broccoli to within 1-inch of edges. Sprinkle with garlic powder, basil and pepper. Roll up jelly-roll style, starting with a long side. Seal seams and ends. Place seam side down on a large, sprayed baking sheet. Dust top with flour. Cover with plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 20 minutes. Cover loosely with foil and bake an additional 20 minutes. Let stand 10 minutes before slicing.
Corn, Edamame, and Pepper Salad
(Serves 4)
This recipe uses raw corn kernels, but you may steam or boil them first, if you like.
4 large ears corn
1 cup cooked edamame, shelled
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 small red onion, thinly sliced
Salt and pepper
4 large leaves Boston or other butter lettuce
VINAIGRETTE
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon minced cilantro
1 teaspoon salt
1/2 teaspoon black pepper
1. Cut the corn kernels from the cobs. In a large bowl, combine the corn, edamame, bell peppers, and red onion. Cover and chill for at least an hour.
2. Prepare the vinaigrette by combining the lime juice, olive oil, cilantro, salt, and pepper. Set aside.
3. Once the salad is chilled, add the dressing and mix well. Taste and adjust the seasoning with salt and pepper.
4. To serve, separate the lettuce leaves and place on a platter or individual plates. Top with the salad.
Nutrients per serving:
calories 209, protein 8g, carbohydrates 31g, fiber 6g, fat 8g (saturated fat 1g), cholesterol 0mg, sodium 621mg
Blueberry Brownie Pizza
1 package fudge brownie mix (13 x 9 inch pan size)
1/3 cup chopped unblanched almonds, or pecans
8 ounces cream cheese, softened
1 Tbsp. sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
2 cups whipped topping
2 cups blueberries
Prepare brownie mix according to package directions for fudge-like brownies, adding almonds and extract. Spread into a greased 14 inch pizza pan. Bake at 375 degrees for 15 to 18 minutes. Cool
In a large mixing bowl, beat the cream cheese, sugar, vanilla, and lemon peel until smooth. Fold in whipped topping. Spread over crust to within 1/2 inch of edges. Top with blueberries. Refrigerate for 2 to 3 hours before serving.
