Yield: 4 servings
Lightly grease a cookie sheet or pizza pan and set aside. In a mixing bowl, combine the pizza crust mix and hot water. Stir vigorously with a fork until blended. Shape dough into a ball and coat with 1 teaspoon of olive oil. Cover and let rise in a warm place for 5 minutes. Meanwhile, preheat the oven to 500 degrees. With greased hands, press the dough on the prepared pan. Pinch the edges to form a rim. Drizzle with the remaining oil and spread evenly with your hands. Sprinkle with the sunflower seeds and press lightly into the dough. Sprinkle with the chives and pepper. Bake on the lowest rack for 12-14 minutes or until the crust is golden brown. Let stand 5 minutes before slicing and serving warm or at room temperature.
Drain the oil from the tomatoes into a pie plate, tilting to evenly distribute. Slice the goat cheese into 1/4-inch slices and place in a single layer on top of the oil. Coarsely chop the tomatoes and place over the goat cheese. Sprinkle with the olives and basil. Cover and refrigerate 8 hours or overnight. Serve at room temperature with assorted crackers.
Yield: 6 servings
Bring a large pot of water to a boil over high heat. Add the sunchokes and cook for 12-15 minutes or until easily pierced with a knife. Drain and cool 15 minutes. Place the sunchokes, chickpeas, garlic, oil, juice, cayenne, salt, and black pepper in the bowl of a food processor. Puree until smooth. Cover and refrigerate for at least 4 hours. Serve with Flatbread or Blue Corn Chips.
Yield: 12 servings
Over high heat, bring a pot of water to a boil. Add broccoli and cook 3 minutes. Drain and immediately rinse with cold water. Drain and set aside. Place the oil in a very large skillet over medium heat. When hot, add the onions, mushrooms, zucchini, squash, and bell peppers. Saute 7 minutes. Meanwhile, preheat the oven to 350 degrees. Line a 13x9-inch baking dish with foil, leaving a 2-inch overhang on the short ends. Lightly grease with cooking spray. Add the reserved broccoli, spinach, corn, salt and pepper to the skillet and cook 3 minutes longer. In a large mixing bowl, whisk together the eggs, sour cream, chives, and Parmesan. Stir the vegetables into the egg mixture. Transfer to the prepared baking dish and bake 28-30 minutes or until a tester inserted in the center comes out clean. Let rest on a wire rack for 30 minutes. Using the foil “handles” life the frittata out of the baking dish and place on a cutting board. Remove the foil and cut in squares. Serve at room temperature.
Yield: 8 servings
Place the cantaloupe, honeydew, apples, raspberries, blueberries, and grapes in a large bowl. In a separate bowl, whisk together the sour cream, yogurt, sugar, orange juice, lemon juice, and zest together until smooth. Spoon over the fruit and toss gently to evenly coat. Serve cold.
Yield: 8 servings
Preheat oven to 350 degrees. Lightly grease an 8x8-inch baking dish. In a mixing bowl, combine the crumbs and melted butter. Press into the bottom of the prepared baking dish. Bake 8 minutes and set aside to cool. In the bowl of an electric mixer, combine the cream cheese, egg, sugar and extract. Beat at medium speed for 2 minutes until smooth. Fold in the chopped Milky Way bars and 1/2 cup of the chocolate chips. Transfer to the cooled crust and top with the remaining chocolate chips. Bake for 30-33 minutes or until the center is set and the edges are lightly browned. Cool on a wire rack for 30 minutes, then cover and refrigerate for at least an hour before slicing and serving. Store leftovers covered in the refrigerator.
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