Okay, all you math nerds, today it’s your time to shine because we’re celebrating Pi Day (or Π-Day if you prefer) with a pizza pie party using the fabuloso Dexas Pizza tools!

Are you confused? For all of you who struggled with math in school (including me), “Π” is the Greek letter that’s often shortened to 3.14 when you want to find the circumference of a circle. Today is March 14… and so, that’s right, 3/14.

Did your eyes glaze over? Back to the Pi Day with Dexas pizza party!

My pals at Dexas International have three fantastic kitchen tools that will help make your pizza party a success, whether you’re serving thin crust, Deep Dish style or flatbread pizza!

Slide your pizza right out of the oven onto Dexas’ 16”-round polypropylene Pizza Board and carry it to the table with the convenient metal carrying rack. Remember, the board is not oven safe, but it can certainly handle a piping hot pizza! I like this board because it can also double as a serving tray.

The reversible pizza board has groves to guide you so you’ll always cut a perfect slice. And to get that perfect slice, Dexas has two great options.

For thin crust pizza, the ergonomic Pizza Cutter Roller lets you apply pressure down on the wheel, so you can navigate your way through all that gooey delicious cheese. The compact roller is easy to control and has a comfortable palm-held grip.

I’ve used the Pizza Cutter Roller to cut pastry dough, but it’s also great for flat breads and sandwiches.

Here in Chicago, we love our Deep-Dish Style pizza. Dexas has the perfect 15-inch Pizza Cutter Rocker Blade to cut through even the deepest, thickest crust. The polypropylene blade rocks back and forth with just a little bit of pressure on the double handle. The Pizza Cutter Rocker Blade also works on thin pizza crusts (see the image below!).

All of the pizza tools are completely dishwasher safe, too! Every day can be a Pi Day with Dexas Pizza Tools!

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Mama doesn’t believe in tricking picky eaters into eating healthy food… especially vegetables.

There are books and blogs dedicated to doing just that, I know. But if you introduce veggies early enough, and in small quantities, you have a better chance of bringing them into the tent.

Kale, the darling of the leafy vegetables world, is the perfect example. Kale used to be hidden in winter soups or boiled to death with other hearty greens.

Now, it’s roasted, sautéed and shredded into salads. There are entire Pinterest boards dedicated to Kale recipes.

Kale chips are even being tucked into lunch boxes. Guess what? Kids love them… even the picky eaters. The other day I saw a kid with a green smoothie… WHAT? Kudos to the parents (or the kid) for venturing into territory my kids would NEVER have explored. 

This all goes back to introducing kids to greens early… as soon as their little tummies can digest the fiber.

Mac and cheese, a kid favorite, blends beautifully with finely chopped kale, broccoli or spinach. Start with just a little bit, a teaspoon or two per serving is about right.

Another idea: sauté the chopped leafy veggies in the same pan that you fry bacon. Top with chopped bacon and a little cheese. Easy and delicious and goes great with a meaty main course.

Do your best to get them to eat their veggies. But at the end of the day, DON’T WORRY… they’re not going to starve if they turn their nose up at a dish.

This festive Fragrant Fruit Salad just looks like the holidays, don’t you agree? And, even better, it’s healthy!

It’s not just the luscious mangos and papayas or the juicy citrus fruit that makes this so perfect for the season. The unique jamaica flower vinaigrette brightens the flavors while adding a dramatic bit of color… and the candied pecans give it just the right amount of crunch.

I wrote this recipe for my friends at Right@Home, the bilingual website that has it all, including new holiday recipes, cleaning and organizing tips, decorating ideas and craft projects for you and the kids. Oh, and don’t forget about the website’s special offers!

This is the perfect salad to bring to a party. Just place the fruit, vinaigrette, lettuce and candied pecans in separate Ziploc® Brand Bags, to make it easy to carry, then toss them together when you arrive!

Make sure you sign up for Right@Home email alerts with the registration link so you’re always in the know… all year long! Click here to sign up!

Salad Ingredients

       Print this recipe.    

Fragrant Fruit Salad

prep: 30 minutes
cook: 10 minutes
serves: 12 to 14

Blended Jamaica Vinaigrette

for the vinaigrette you’ll need…
4 ounces dried jamaica flowers, crushed*
2 cloves garlic
⅓ cup red wine vinegar
⅓ cup lime juice
2 teaspoons sugar (or more to taste)
½ teaspoon salt
1½ cups canola oil or vegetable oil
*jamaica flowers, also known as hibiscus, can be found in Latin American and Caribbean supermarkets and bodegas.

for the picante pecans you’ll need…
1 egg white
½ cup packed brown sugar
1 teaspoon cayenne pepper
4 cups pecans (use 1 cup for the salad and serve the rest as a snack)

for the fruit salad you’ll need…
12 cups spinach, mixed greens or your favorite lettuce
2 cups fresh papaya, peeled, seeded and cut into 1-inch pieces
2 cups fresh mango, peeled, seeded and cut into 1 inch pieces
2 cups grapefruit, peeled, pith removed, seeded and sectioned
2 cups navel oranges, peeled, pith removed and sectioned
1 cup thinly sliced red onion
1 cup dried cranberries or pomegranate seeds (optional)
kiwi, clementines, tangerines, Mandarin oranges can also be used

let’s get to it…
Vinaigrette:
Place the crushed jamica flowers in a blender and pulse into a fine powder, about 10 seconds. Add the garlic, red wine vinegar, lime juice, sugar and salt and blend, about 20 seconds.
Blend on the lowest possible speed and add the oil until completely blended and emulsified, about 30 seconds. (This vinaigrette can be made the day before… the flavors intensify! Remember to refrigerate.)

Pecans:
Preheat oven to 375°F. Line a cookie sheet with parchment paper and spray with cooking spray.
Beat the egg white until stiff; stir in brown sugar and cayenne pepper.
Add pecans and stir until coated. Spread on cookie sheet and bake until brown, 8 to 10 minutes.

Fruit Salad:
Place washed spinach, mixed greens or lettuce into a large serving bowl. Add papaya, mango, grapefruit, oranges and red onion. Toss gently to mix.
Drizzle vinaigrette on salad and toss gently. Top with Picante Pecans and cranberries or pomegranate seeds, if using.

cooking know how: Slice the fruit and prepare the vinaigrette and pecans the day before you plan to serve the salad and store in separate Ziploc® Brand Bags. Everything will stay fresh, and you’ll have an easy time putting the salad together right before the meal!

Also, the seasoned pecans make a great snack for everyone to enjoy while you’re making the salad or afterward. Sprinkle over ice cream for dessert.

My fresh vegetables always turn out soft after I cook them, even if I cook them for less time than I am supposed to. It doesn’t matter if I boil or steam them … they are always limp!

Limpness can be a drag… even when it comes to vegetables. But fortunately, there’s an easy solution, and one that will also bring more color to your plate, too.

What you add to the water will really affect the final appearance of the vegetables. Look at the chart below. For colors that really pop on the plate, try adding either an acid (like vinegar, citrus juice or milk) or salt to the water before boiling or steaming.

You’ve fixed the water, now it’s time to blanch the vegetables to get them perfectly al dente (tender, but firm with no hard core). Blanching means that you stop cooking the vegetables (either boiling or steaming) a few minutes before they are completely done.

Immediately after blanching, shock your vegetables by putting them into a bowl filled with ice and cold water. You can either drain the vegetables in a colander and then plunge them into the icy water… or remove the vegetables with tongs and drop them in the cold water. Shocking stops the cooking and keeps the colors bright.

After a few shocking minutes, drain the vegetables thoroughly (you don’t want soggy vegetables, remember?) and set aside until you are ready to finish them. Finishing means you reheat and season them by sautéing, glazing or adding a sauce. I like to keep it simple and drop them in a pot of boiling water for a few seconds and then finish them with a few squeezes of lemon juice and a little bit of salt.

What you wind up with are beautiful, colorful vegetables that don’t droop when you pick them up… slightly crisp and delicious.