Delish Dishes

Simple, fresh, and delicious recipes perfect for mild Spring nights and dining al fresco.

white artichoke pizza

10 oz. pizza dough, homemade or store bought

1 tsbp. extra virgin olive oil

3 cloves roasted garlic, minced

1/4 cup grated or shredded Parmesan cheese

2 cups shredded mozzarella cheese

half of one small onion, chopped (optional)

1 13 oz. can artichoke hearts, drained and sliced

fresh ground pepper, to taste

Italian parsley and baby arugula for garnish

Preheat oven to 475°F. If using store bought dough, remove from refrigerator and allow it to rest as the oven preheats.

Spread out your dough on a 12 inch pan. Use your fingers to push dents into dough or gently pierce with a fork all over. Brush dough with olive oil to prevent a soggy pizza. Top the dough evenly with the garlic, then sprinkle Parmesan and mozzarella cheeses, onions (if desired), and artichokes.

Bake pizza for 12-15 minutes, until edges of crust and cheese are lightly golden brown. Remove from the oven and add herbs and pepper if desired. Slice, serve, and enjoy! Yields one 12-inch pizza.

fresh strawberry mojitos

12 oz. strawberries (2 1/2-3 cups)

1/3 cup fresh lime juice

1/4 cup granulated sugar

12-16 fresh mint leaves

1 cup seltzer

mint sprigs, lime wedges, & strawberries for garnish

1 cup white or dark rum

In a large pitcher, combine the strawberries, lime juice, sugar, and mint. Crush for about one minute with a muddler or wooden spoon until the sugar is dissolved. Add in your rum of choice and stir until combined.

Fill four glasses three-quarters full with ice, and divide the mojito mixture among them. Top each with 1/4 cup seltzer. Garnish as desired with mint sprigs, lime wedges, and strawberries. Yields four servings.

easy caesar salad dressing

2 cloves garlic, minced

1 tsp anchovy paste

2 tbsp lemon juice

1 tsp dijon mustard

1 tsp Worcestershire sauce

1 cup mayonnaise

1/3 cup freshly grated Parmesan cheese

1/4 tsp sea salt

1/2 tsp black pepper

Whisk together minced garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce in a medium bowl. Add the mayonnaise, Parmesan cheese, salt and pepper and whisk until combined. Sample and adjust with salt and pepper to your preference. Store in the refrigerator up to a week. Yields ten side salad servings. Note: we added cherry tomatoes, fresh Parmesan and croutons as garnish.