The crispness in the air during that fall and winter bring makes me crave warm-from-the-oven food. However the warmth of spring and summer send me running for the outdoors and much lighter tastes. With that in mind and spring currently trying to poke through the misery of winter, I am beginning to get in the mood for barbeques, fruit salad and anything else that is light and refreshing.
Just yesterday I was at Costco stocking up on veggies and all of my other much-needed groceries. Vegetables are a huge part of my family’s daily intake. We spend a great deal of time focusing on eating healthy and not becoming the normal overweight, undernourished American family that subsists on processed food containing way too much junk like sodium and high fructose corn syrup. It is not that we don’t enjoy our sweets from time to time (as I am sure you noticed with many of my other favorite recipes–cookies mainly), we just prefer to fuel our bodies with healthier choices. So this morning as I was going through all of the raw foods I purchased yesterday, I was thinking of the various ways I could mix up our menu for the week. Every dinner in a given week consists of at least one vegetable. After a while it can get a little boring unless you change it up a little, which is my goal for this coming week.
As I flipped through my recipes this morning I started pulling out everything that involved vegetables. With the weather in mind and my hope for spring to make its appearance, I specifically started focusing on recipes that I make during the spring and summer and I found many favorites that I looking forward to sharing.
Ten years ago I was introduced to Pampered Chef which not only opened me up to a world of great cookware but also a list of amazing recipes. One of my favorites since discovering Pampered Chef has always been the cool veggie pizza which I have adjusted to fit my tastes. I leave off the additional cheddar cheese which is on the original Pampered Chef recipe and I never use the same variety of vegetables. I may have my favorites but by changing it each time, it allows for there to be variety within the same recipe.
1 can (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1-1/2 teaspoons mayonnaise
1 teaspoon Dill Mix or dill weed
salt and pepper to taste
2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.
Preheat oven to 350° F.
Spread crescent roll dough onto 13-inch baking stone (use a cookie sheet if you do not have a stone) and pinch seams together. Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.
Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle-cut chosen vegetables.
Sprinkle layer of each vegetable over pizza. Refrigerate and serve cold.
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