Page 21 - Florida Sentinel 9-2-16 Online Edition

Recipes
What’s In Season:
Apples Arugula Beans Beets Corn
Cucumbers Eggplant Fennel Figs Grapes
Mangoes Melons Okra Pears Peppers
Plums Pumpkins Raspberries Shallots Sorrel
Summer squash Tomatoes Watercress Watermelon Winter squash
Deep Dish Vegetable Pizza
Simple deep dish pizza without the butter and topped with tons of roasted veggies. Easy, healthy and 45 minutes from start to finish.
1/2 pizza dough recipe (or 1 store-bought crust) 1/2 cup pizza sauce
1 cup mixed veggies of your choice (such as cherry tomatoes, egg- plant, onion, green pep- per, mushroom)
1/2 cup Mozzarella cheese
OPTIONAL: Italian sea- sonings, Parmesan cheese, fresh basil
Directions: If roasting veggies, preheat oven to broil, toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes on the top rack (low/medium broil), tossing once for even cooking. Remove from oven and set aside.
Preheat oven to 450 degrees F.
Next, coat a cast iron or round baking dish with extra vir-
gin olive oil and run a garlic clove around for seasoning. Plop your dough down into the pan and push it up around the sides about 1 to 1.5 inches. Let rest for a few minutes while prepar- ing the rest of your toppings.
First sprinkle in 1/2 of mozzarella cheese, then add veggies, then sauce. Top with remaining mozzarella cheese, italian sea- sonings (dried basil, oregano, thyme, red pepper, etc.) and grated parmesan cheese.
Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 min- utes before cutting, then serve immediately.
Roasted Beet and Citrus Salad with Mustard Vinaigrette
3 small red beets, peeled and sliced into 6 wedges each 1 small golden beets, peeled
4-5 cups mixed greens
1 blood orange, peel removed and sliced into rounds
1 valencia oranges, peel removed and thinly sliced into rounds
1 ruby red grapefruit, peel removed and thinly sliced into rounds
1 fennel bulb, shaved
2-3 tablespoons pistachios, coarsely chopped Optional: 2-3 tablespoons microgreens
1 tablespoon dijon or honey mustard
1 tablespoon apple cider vinegar
1⁄4 cup olive oil plus more for coating the beets 1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
Directions: Preheat the oven to 400oF.
Toss the beets in a couple of tablespoons of olive oil. Place the beets on a foil-lined baking sheet
and roast for about 45 minutes, or until tender when pierced with a fork. Let cool.
Layer together the mixed greens, beets, orange and grapefruit slices, and shaved fennel. Whisk together the mustard, vinegar, olive oil, salt, and pepper. Drizzle over the vegetables.
Sprinkle with pistachios and microgreens, and serve.
Steak Tacos With Chipotle Cherry Salsa
Steak Tacos with Chipo- tle Cherry Salsa are a mouthwatering meal, combining spicy, savory and sweet!
Directions: Prepare the steak marinade. In a small bowl whisk together bal- samic vinegar, Worcester- shire sauce, brown sugar, garlic, red chili pepper flakes, salt and pepper. Sea- son steak on both sides with salt and pepper, then place into a ziplock bag with the marinade and refrigerate for 1-4 hours.
Meanwhile, prepare the Chipotle Cherry Salsa. In a food processor or blender, combine basil, chipotle pep-
per, red onions, balsamic vinegar, garlic, honey, salt, pepper and half the cherries. Process until nearly smooth. Add in the remaining cher- ries and pulse until chunky. Refrigerate until ready to use.
Prepare the caramelized onions. Heat oil in a large skillet over medium heat. Add onion slices and season with salt and pepper, then cook, stirring occasionally, until very soft and dark brown, about 25 minutes.
When ready to eat, let steak sit at room tempera- ture for 10 minutes, then grill over high heat for 3-4 min- utes a side. Place corn tor- tillas over low heat on the grill until softened. Let the steak rest for 5 minutes be- fore slicing thin. Assemble tacos by placing steak slices on the bottom of the warm corn tortillas, followed by the chipotle cherry salsa, caramelized onions, sliced red cabbage, shredded Mon- terrey Jack cheese, and torn parsley.
For the steak:
1lb flat iron steak (could use flank steak)
1/4 cup balsamic vinegar
1 Tablespoon Worcester- shire sauce
2 teaspoons brown sugar 2 garlic cloves, smashed 1/4 teaspoon red chili pep- per flakes
salt & pepper
For the Chipotle Cherry Salsa:
1/4 cup packed fresh basil 1 chipotle pepper in adobo sauce
1/4 cup red onion, roughly chopped
1 Tablespoon balsamic vinegar
1 clove garlic
1 teaspoon honey
2 cups cherries, pitted and cut in half
salt and pepper
For the rest of the dish: 2 large sweet onions, cut into quarters and sliced thin
1 Tablespoon vegetable or canola oil
9 small corn tortillas
red cabbage, sliced thin shredded Monterrey Jack cheese
Torn parsley, optional
FRIDAY, SEPTEMBER 2, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B