Delish Dishes for Spring

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)
One 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 (21/2-3 cups)
1/3 cup fresh lime juice
1/4 cup granulated sugar
2-16 fresh mint leaves
1 cup white or dark rum
1 cup seltzer
mint sprigs, lime wedges, & strawberries for garnish

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.