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FareShare Gazette -- July 2011 Recipes

FareShare Gazette -- July 2011 Recipes comes together with Extra Virgin Olive Oil, Kosher Salt, Freshly Ground Black Pepper, Olive Oil Plus Two Divided, and Garlic. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 5 tbsp
• 1 tsp
• 1 tsp
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 1 cup
• 1/4 cup
• 2 cup

Method (preview)

1. 1

   Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil.

2. 2

   Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.

3. 3

   Brush the chicken with the remaining oil and season with the remaining salt and pepper.

4. 4

   Grill vegetables until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant.

5. 5

   Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly.

6. 6

   Grill chicken until cooked through, about 6 minutes per side.

7. 7

   Transfer to a cutting board and slice each breast into quarters and arrange on individual plates.

8. 8

   Spoon the eggplant and tomatoes over the chicken and top with the Parmesan cheese.

9. 9

   Place the mushrooms, zucchini, broccoli and onion in a grill pan, brush with 2 tablespoons olive oil and steak seasoning.

10. 10

    Cook on preheated, covered grill, tossing several times, until tender when pierced with a fork, about 5 minutes.

11. 11

    Remove from grill and set aside.

12. 12

    Heat 1/2 cup olive oil with garlic for 30 seconds in the microwave.

13. 13

    Form dough into an oblong shape 3/8 to 1/2 inch thick or split it and make two oblongs for easier handling.

14. 14

    Brush grill grate with garlic flavored olive oil.

15. 15

    Carefully place dough on hot grill.

16. 16

    When the bottom has lightly browned, turn the dough over using two spatulas.

17. 17

    Working quickly, brush garlic oil over crusts, and then brush with 2 - 4 tablespoons pizza sauce.

18. 18

    Sprinkle each with 1 cup cheese and 2 tablespoons basil.

19. 19

    Close the lid, and cook until the cheese melts.

20. 20

    Remove from grill and set aside to cool for a few minutes before slicing and serving.