2 10-inch frozen cauliflower pizza crusts (6 to 8 ounces each)
1/2 jar baby artichoke packed in water, drained and halved
1/2 cup pizza sauce
1 cup shredded part-skim, low-moisture mozzarella cheese (about 4 ounces)
1 cup roasted red peppers (julienne cut)
1/2 teaspoon dried Dominican oregano
½ cup watercress
¼ cup cilantro
1 Teaspoon Lemon juice
1 Teaspoon extra virgin olive oil
Salt & Pepper (pinch)
Sprinkle with pepper flakes (generously)
Recipe by Carlos Leo www.spoonabilities.com
This lamb meatballs recipe is perfect as an appetizer or as a main dish. Serve on a bed of Greek yogurt with a piquillo pepper pesto.
Recipe by Vanessa Price www.thecheerfulkitchen.com
A perfectly cooked Roast Turkey Breast cooked with citrus aromatics and herbs, then finished with a Balsamic Glaze for a beautiful and delicious crust.
A great vegetarian pasta for any season. Easy, light, healthy and delicious…
Recipes from Joni Gomes foodbyjonister.com