Recipes from Portrait of the Artist

Grilled Naan Pizza

The first time I made pizza on the grill, I followed this recipe: http://www.wholefoodsmarket.com/recipes/2554

but used yellow pepper, cherry tomato, and onion for the veggies. I've decided you can basically make grilled naan pizza with anything, so at our book club meeting we had a variation on the theme:

Ingredients:

Archer Farms Garlic Naan (in the fresh bakery area)

olive oil

pizza sauce

mozzarella cheese (although goat cheese is even better)

whatever toppings you want to make a face on your pizza! (pepperoni, green pepper, onion, cherry tomato, pineapple, ham, etc.)

Directions:

Spread some olive oil on one side of naan and put face down on grill. Let it get a little toasty, spread oil on the side face up, then flip. Immediately start putting your sauce, toppings, and cheese down and let it cook covered for a bit, making sure not to burn the underside. If it is getting dark but the cheese isn't fully melted, pull off the heat (covering with a plate can sometimes melt the rest of the cheese).

Evan's Frozen Sherbet Dessert

Evan made this for me a couple of years ago and I was pleasantly surprised. For someone who isn't usually a big fan of cool whip, this is really tasty!

Ingredients:

3 pints rainbow sherbet (or whatever combination of lemon, lime, raspberry you want)

1 pint cool whip (1 container)

1 tsp vanilla extract

1 cup chopped walnuts

18 3" macaroon cookies

Directions:

Crumble macaroons (in a zip lock), add to cool whip, vanilla, and nuts

Spread half the mixture on the bottom of a 9x12 pan

Spoon on the sherbet

Cover with remaining mixture and smooth evenly

Cover with tinfoil and freeze

Read all about our Portrait of the Artist meeting here.

~Carolyn