|Sometimes, for me, it's not the process of creating a new recipe, but it's about enjoying the ingredients...
Last night was a "clean out the fridge" night. We had tons of fresh vegetables, roasted chicken and cooked bacon. What to do?
I used my socca recipe for the rectangle pizzas and Bob's Red Mill Gluten Free Crust with the flax alternative for the round pizza. The boys had bbq roasted chicken, bacon, scallions, cilantro and mexican blend cheese (go for cheddar Daiya for dairy free).
I went with bbq sauce, fresh thinly sliced zucchini, fresh diced tomatoes, cilantro and scallions.
I finished mine off with a little extra bbq sauce on top thinned with a little water and some nutritional yeast. I loved the cilantro with the bbq sauce. The illustrator said it was better than California Pizza Kitchen. I will take that as a compliment! Since we can't eat there anymore, it's nice to know we have an alternative.
We have entered a new season in food! I can tell you that doing the seasonal food challenge is really making me appreciate foods more when they come into season. Come on summer time!
Labels: beans, gluten free, main courses, quick bread, vegetables