Pizza Rolls

Ingredients

1 (13.5) package of Pillsbury classic refrigerated pizza dough
1/2 teaspoon Italian seasonings
1/2 teaspoon garlic powder
1 tablespoon butter, melted
3 tablespoons grated Parmesan cheese
12 ounces mozzarella cheese, shredded or diced (diced is less messy)
6 ounces sliced pepperonis, coarsely chopped
pizza sauce for dipping
(optional) additional pizza toppings of your choice


Directions

1. Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.
2. Unroll pizza onto a lightly floured surface and press into a 12" X 8" rectangle. Cut rectangle into 24 squares. Place pepperoni and cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball. Place each ball seam side down in the baking dish.
3. In a small ramekin stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.
4. Bake for 15-18 minutes or until rolls are golden brown.
5. Serve with warm pizza sauce for dipping.

Basil and cheddar cauliflower

Ingredients
2-1/2 cups small fresh cauliflowerets
1/4 cup water or chicken stock
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon water
1 teaspoon olive oil
5 cloves of garlic
1/4 teaspoon salt
1/2 cup shredded cheddar cheese

Directions
Stir fry garlic in olive oil until browned
Add chicken stock, cauliflower, and salt and cook 10-12 minutes until tender
Add basil and stir
Add cheese and stir again. Serve warm.

Pumpkin Bread (makes 3 loaves)

1 (15 ounce) can pumpkin puree
 4 eggs
 1 cup vegetable oil
 2/3 cup water
 3 cups white sugar
 3 1/2 cups all-purpose flour
 2 teaspoons baking soda
 1 1/2 teaspoons salt
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1/2 teaspoon ground cloves
 1/4 teaspoon ground ginger
Walnuts and chocolate chips to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Cheesy Farro-and-Tomato Risotto

Ingredients:

• 1 1/2 cups farro (uncooked)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup drained tomatoes, chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• 2 tablespoons sliced basil leaves

Instructions:

1. Cook farro. While it is cooking:
2. Fry onion in frying pan till it starts to turn translucent and add garlic. Sautee.
3. Add tomatoes and simmer
4. Add cooked farro and cheese, salt and pepper to taste
5. Add fresh or dried basil leaves and serve.

Lemony lentils with black olives

Dressing:
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 teaspoons chopped fresh or 3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Lentils:
3 cups water
1 cup dried lentils
1/2 cup chopped carrot
2 garlic cloves, crushed
1 thyme sprig
1 rosemary sprig

Veggies:
1/2 cup chopped seeded plum tomato
1/3 cup chopped pitted kalamata olives
1/4 cup chopped fresh parsley
1/4 cup chopped green onions $

Preparation:

To prepare lentils, lentil ingredients (water through rosemary) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. While lentils are cooking, prepare dressing and vegetables

To prepare dressing, combine first dressing ingredients (grated lemon through garlic clove), stirring with a whisk.

Cut up veggies and put in large bowl.

When lentils are done, Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.

Tomato, Onion, and Parsley Salad

3 lbs tomatoes, firm-ripe
1 red onion (white OK too)
1/2 cup Italian parsley, chopped
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1 teaspoon cumin, fresh ground
1/2 teaspoon black pepper
salt, to taste

Directions:

• Rinse and core tomatoes; cut into 1/2-inch-thick wedges.
• Peel and sliver onion. In a colander, rinse and drain onion.
• Combine tomatoes, onion, and parsley in a large bowl.
• Add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.

Tomato barley salad

In a large saucepan, combine:

1 1/2 cups uncooked pearl barley

3 cups water

Place pan over medium heat and cook until simmering. Simmer, covered, for 45 minutes, or until liquid is dissolved and barley is tender. Remove from heat and let cool.

In a medium bowl, combine:

Cooked barley

1 pint cherry tomatoes, quartered

1/4 red onion, finely chopped

2 tablespoons flat-leaf parsley, chopped

2 tablespoons basil, chopped

1/4 cup extra-virgin olive oil

Salt and pepper, to taste