Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.

Cobb Salad inspired by The Hotel Bel Air’s Infamous Salad

prep: 45 minutes
cook: 30 minutes

serves 6

for the salad you’ll need…
1 large head of romaine lettuce, torn into bite-sized pieces
3 eggs, boiled and chopped
6 strips of bacon, cooked and chopped
3 boneless, skinless chicken breasts, cooked and chopped
3 to 4 tomatoes (depending on size) chopped
2 ripe avocados, peeled, pitted and chopped
1 half red onion, thinly sliced
1 cup crumbled blue cheese

for the Herb Vinaigrette you’ll need…
1¼ cup extra virgin olive oil
¼ cup white wine vinegar
¼ cup fresh lemon juice
1 shallot, finely minced
2 teaspoons Dijon mustard
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
2 tablespoon finely minced chives
2 tablespoon finely minced parsley

let’s get to it…
Wash the lettuce before beginning. Tear romaine lettuce in bite size pieces and place in a large salad bowl.
Place the chopped eggs, avocado, tomatoes, chicken, onion, bacon and blue cheese in even rows on top of the salad greens. Refrigerate.
Whisk the olive oil, vinegar, lemon juice, shallot, mustard, sugar, salt and pepper together in a medium bowl. Add the chives and parsley and whisk until well blended.
Pour about ½ of the vinaigrette over the salad and toss gently. Serve remaining vinaigrette with the salad.

Cook’s Tip: Use a blender to make the vinaigrette! Place the oil, vinegar, lemon juice, shallots, mustard, sugar, salt and pepper together in a blender container. Blend on High for 30 seconds. Add the chives and parsley and pulse 5 times until mixed.

Homemade Spinach Pizza

prep: 20 minutes
dough rising: about 1½ hours
cook: 15-25 minutes, depending on the thickness of your crust
makes enough dough for 3 medium pizzas

for the dough you’ll need…
2 ¼ tsp. yeast or one envelope active dry yeast
1½ cups warm water (105°F to 115°F)
4 cups all-purpose or bread flour
1 tsp. salt
3 cloves garlic, finely minced
¼ cup cornmeal
1 Tbsp. olive oil

for topping one Pizza you will need…
½ cup jarred pasta sauce, or your own sauce if you’ve made it
4 oz. shredded mozzarella cheese
6 oz. cooked spinach, completely drained and squeezed

let’s make the dough…
Sprinkle the yeast into the warm water (105°F to 115°F) and stir gently; let it stand a few minutes.
Blend the flour, salt and garlic in a large food processor fitted with the dough blade. Slowly add the water through the feeding tube until a soft dough ball forms. Add small amounts of additional water, if necessary, until a ball forms.
Dust a large cutting board with the cornmeal; turn the dough out onto the cornmeal. Gently knead for 5 minutes until dough is smooth and elastic.
Coat a large bowl with the olive oil. Place the pizza dough in the bowl, cover with plastic wrap and let rest in a warm, draft free place for 1½ hours.

let’s make the pizza…
Preheat the oven to 425°F.
Remove the plastic from the bowl and punch down the dough. Separate the dough into 3 balls.
Place one dough ball on an oiled pizza pan, pizza stone or a 15 x 10 x 1 inch cookie sheet. Roll or stretch dough to desired thickness.
Spread pasta sauce evenly over dough; sprinkle on cheese and spinach.
Bake for 20 minutes or until pizza crust is firm and dry (you can check this by carefully lifting an edge of the pizza with a spatula and touching the bottom). Remove pizza from the oven, sliding it on to the Dexas Pizza Board and cool 5 minutes before cutting with either the Pizza Cutter Roller or the Pizza Cutter Rocker Blade.

cooking know how…
For a thin, crisp crust: Place the risen dough in the refrigerator for a few hours then roll out or stretch on the pizza pan, pizza stone or cookie sheet. Add the toppings and bake immediately as directed.
For a thick crust: Roll out or stretch the dough on the pizza pan, pizza stone or cookie sheet; cover with plastic and let it rise again for about 20 minutes. Add the toppings and bake.
For a deep-dish crust: Press dough into an oiled 9-inch round cake pan. Bake at 425°F, 10 minutes or until slightly brown. Remove from oven, add toppings and bake as directed.