Adapted from www.eatingwell.com - 1 plum tomato, diced
- 1 cup black beans, rinsed
- 1 cup fresh corn kernels, (about 2 ears)
- 2 tablespoons cornmeal
- 1 pound prepared whole-wheat pizza dough
- 1/3 cup barbecue sauce (Russian River Fine Foods Smokey BBQ Sauce)
- 1 cup shredded mozzarella, preferably smoked mozzarella
Preparation - Preheat grill to medium.
- Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
- Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
- Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
- 1/2 cup BBQ Sauce (Russian River Fine Foods Smokey BBQ Sauce), divided
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 clove garlic, minced
- 4 ounces boneless, skinless chicken breast, very thinly sliced crosswise
- 5 whole wheat pita bread (Middle East Baking Company Carb Watch Whole Wheat Pita Bread)
- 5 slices provolone cheese (Marin Cheese Company Provolone Slices)
- Freshly ground pepper, to taste
Preparation - Preheat oven to 500°F.
- Place bell pepper, onion, garlic, and 2 Tbs. of the BBQ sauce in a large nonstick skillet over medium heat and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through. Season with pepper.
- Place pitas on a baking sheet and top each with an equal portion of the remaining BBQ sauce, and the chicken and vegetable mixture. Top each pita with a slice of cheese. Bake until the cheese melts and turns golden, 10 to 12 minutes.
Adapted from recipe at www.eatingwell.com We only eat meat 1-2 times a week and when we do, this is a favorite. This dish is light, yet filling, and goes well with broccoli and brown rice (Lundberg Farms Eco-Farmed CA Brown Basmati Rice) on the side.- 1/4 cup reduced-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
- 2 tablespoons sugar (honey is a good substitute for sugar)
- 1 large clove garlic, peeled and finely grated or minced
- 1 tablespoon finely grated fresh ginger (The Ginger People Pantry Essentials Organic Minced Ginger)
- 1 fresh red Thai chile or cayenne chile pepper, stemmed, seeded and minced
- 1 tablespoon toasted sesame oil (Eden Organic Toasted Sesame Oil)
- 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
Preparation - Whisk soy sauce and sugar/honey in a medium bowl until the sugar/honey is completely dissolved. Stir in garlic, ginger, chile and oil.
- Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.
- Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 5-8 minutes per side.
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