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Summer Veggie Pizza


I have been very fortunate this summer. Our garden has been doing SO well. It’s so much fun to head out there and check on the plants and see what’s growing. Last year was tough because we got so little rain, most plats just didn’t make it. I got a few things, but certainly nothing to write home about. This year though….I almost cannot keep up! I’ve got to get creative with ideas to use up the vegetables we have. I also like to make weeknight meals that are not going to take an hour. Pillsbury pizza crust is a delicious. It was so easy to prepare. Just pop it open and roll it out!

You pre-bake the crust for 6 minutes. So while this was cooking, I cut up the veggies. I used some green pepper, basil, garlic scapes, Japanese eggplant, zucchini and yellow squash.

Once the crust comes out you can prepare it was you want. I added some sauce, the veggies and cheese….. you’ve got to have cheese!

Then just pop it in the oven for another 6-8 minutes or more depending one your preferred doneness. I cooked this for 8 additional minutes, because I wanted the veggies to be a bit firm. You could always pre-roast them, if you wanted to enhance the flavor of the vegetables as well.

This beautiful creation also made fantastic left overs for lunch today!

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Grilled Caesar Salad


Have you ever grilled lettuce? Well you should definitely give it a shot. If you want a change from the usual salad experience, I urge you to grill your lettuce. My husband refused to try it because it reminded him eating a warm grinder (yes, that’s a MA thing, I think) that has lettuce on it. It wilts and transitions to this weird state where it’s disgusting. But do not fret! If you are fearful of this same texture, you do not need to be. To grill the lettuce, I just cut a couple heads of romaine in half and washed them out. Thoroughly dry them and spits with some olive oil. Sprinkle on some salt and pop those babies on the grill for a couple of minutes a side. You cant to see the char, then you’ll know it’s time to flip. To me, it’s like roasting kale. Kale on it’s own can be very overpowering. Roast it and my GOD I could eat all the kale. I felt like this was a very similar experience. Adding on grilled ciabatta bread croutons was also amazing. Because grilled bread is always amazing. Truly, if I could grill bread every morning, I would. It’s that delicious. I also made a fish-less vinaigrette which was uh-mazing. I will also suggest dipping your grilled toast into the dressing. You will be so happy that you did.


For the dressing

For the grilled lettuce

For the croutons


  1. To make the dressing, combine the ingredients in a mason jar and shake to combine. It's best to make this ahead a bit so the flavors can blend together.
  2. To make the croutons, drizzle the bread halves with olive oil and salt. Place on the grill for a few minutes each side. You;ll want to make sure you see the charred lines and it's toasty, but do not let it burn completely.
  3. For the lettuce, leave the bottoms intact and cut the heads in half. Wash and dry. Spray.drizzle with a little olive oil and sprinkle with salt. Place on your grill for about 2-3 minutes per side. Once you remove it from the grill you can cut the ends and separate the leaves.
  4. To assemble the salad, spread the grilled lettuce leaves on a platter. Cut the toasty croutons and shave some extra Parmesan on the top. Drizzle the whole thing with your dressing and serve immediately.


Original Recipe