StylishFOOD

Easy &Delish!! 

This one needs no intro, look at the picture... 

 

You will need; 1 loaf of French Bread or any bread of choice.
Spinach Artichoke dip (recipe below) and grilled veggies:
* red onion
* portobello mushroom
* 1 of ea red & green bell pepper
* 1 bag of fresh spinach
* 2 minced garlic cloves
Olive oil

1. Combine all ingredients and blend in food processor or blender; process until smooth or desired consistence.
2. Transfer Dip to a ramekin for baking, bake in a 350 oven until bubbly; approx. 10-15mins



1. Quarter bread loaf and drizzle with olive oil. Sandwich bread pieces between two sheet pans, this will make allow bread to toast without burning and shrink in size a little. Broil in oven for 5mins.
2. While bread is toasting, saute red onion, bell peppers and mushrooms together with minced garlic and olive oil, until soft. Set sauteed veggies aside and proceed with spinach.

**TIP: Sauteing veggies in batches makes for a faster cook time and a helps with the layering of veggies in the following steps.


3. Once bread is toasted, set aside to cool enough to handle. Smear spinach artichoke dip on each bread quarter, just enough for an even spread.

4. Begin layering veggies on bread. (Not in this particular order;  have fun building at this point)
[In the image this was the layer sequence]

Sauteed Spinach
red onion
Bell peppers
mushrooms
I added  a few slices of fresh tomato, a dusting of Parmesan cheese, Queso Fresco and cracked black pepper.

Once pizzas are assembled, return to broiler for an additional 5 mins until tomatoes are blistered and cheese melted.




Spring Salad
2 handfuls torn green leaf lettuce
1/4 sliced cucumber
1/2 avocado
1/2 roma tomato
1 handful carrots
1 handful red grapes
drizzle of bottled sweet balsamic dressing

To the beginning of summer's best... cheers!!! (**glasses clanking**)
 
This was a great creation, a peach & cherry galette.
I seem to always get creative when its time to clean out the fridge, so here you have it.

The peaches and cherries were macerated in brown sugar and allspice. While I whipped up a quick whole wheat crust in my Kitchenaid 7-Cup Food Processor.



 

After rolling chilled pie crust to desired diameter, to accommodate the amount of macerated fruit filling, gentle fold dough around filling in a sort of pleated or draping fashion. Finish with a little egg wash and sugar sprinkle over the entire galette, and into the oven she goes.

Bake @ 350 for about 20-25min

     

Hello followers,

Can you hear me??!?!

StylishFOOD is currently under construction, I will be back up shortly. So please be patient with you me. I have alot of posting schedule for release in the coming days. So stay tuned. Its Summer and alot has happened thus far and to come.

Thank you for your patience,
MeganB.