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FareShare Gazette -- April 2005 Recipes

Make FareShare Gazette -- April 2005 Recipes at home with Plus Canola Or Vegetable Oil, Roasted Or Toasted Sesame Oil, Salt, Parmesan Cheese, and Plum Tomatoes. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tbsp
• 1/4 tsp
• 2 oz
• 1 lb
• 2 tbsp
• 8 oz

Method (preview)

1. 1

   In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onion, almonds and cranberries. Toss to combine. Set aside.

2. 2

   In a medium bowl, with an immersion blender, combine the canola oil, sesame oil, lime zest, lime juice, jalape�o pepper, salt and pepper.

3. 3

   Blend until emulsified.

4. 4

   Pour the dressing over the salad.

5. 5

   Mix to combine.

6. 6

   Adjust oven rack to lower-middle position and heat oven to 425F.

7. 7

   Form 1 large sheet with border, using beaten egg as directed. Sprinkle

8. 8

   Bake 13 to 15 minutes, then reduce oven temperature to 350F; continue to bake until golden brown and crisp, 13 to 15 minutes longer.

9. 9

   Transfer to wire rack; increase oven temperature to 425F.

10. 10

    While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.

11. 11

    Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

12. 12

    Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.

13. 13

    Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell.

14. 14

    Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil.

15. 15

    Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.

16. 16

    Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.