Now that school’s out, spend some fun family time together making delicious dishes. Reed Alexander shares his fast and fresh recipes for grilled veggie pizza salad and lemon-lime kewler.
Recipe: Grilled vegetable pizza salad (on this page)
Recipe: Lemon-lime kewler (on this page)
1. Preheat oven to 375° F. Spray a grill or grill pan with nonstick cooking spray. Raise to medium heat (if using a grill pan, set over medium heat on stovetop).
2. Lightly brush whole-grain flatbread with extra-virgin olive oil to coat and place in oven to toast until crispy for a few minutes. Remove from oven when warmed and toasted.
2. Season the tomatoes, zucchini, and squash with olive oil, sea salt, pepper, and fresh basil. Grill for 2-3 minutes per side or until tender.
3. While the tomatoes, zucchini, and squash are cooking, toss the arugula lettuce with extra-virgin olive oil and spread the lettuce out on the flatbread.
4. Remove grilled vegetables from the grill or grill pan when they are ready and layer them atop the arugula lettuce.
5. Top off the grilled vegetable pizza-salad with shredded low-fat mozzarella cheese and a few chunks of part-skim mozzarella, as well. Enjoy!
Salad dressing
Whisk listed ingredients together.
1. In a large heatproof bowl, whisk agave nectar into hot water until it has completely dissolved.
2. Add in both lemon juice and lime juice, and whisk until incorporated.
3. Freeze for at least eight hours or overnight in freezer.
4. In the meantime, slice a small portion off the bottom of all lemons and limes so that they can stand vertically on their own. Slice a larger portion off the top and hollow out the lemons and limes with a melon baller, until no flesh remains inside the citrus fruits. Set aside.
5. Once the lemon-lime mixture is frozen, remove from freezer and scrape it repeatedly with a spoon or the tines of a fork until the result resembles the texture of a light, fluffy icy.
6. Spoon lemon-lime icy mixture into lemons and limes, and garnish with one mint leaf per lemon or lime.
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