Paso Pink Rose And Strawberry Pizza

Ingredients

  • 1 pint of strawberries
  • 5 oz of goat cheese, crumbled
  • 1 cup of shredded mozzarella cheese
  • ½ cup of chopped basil
  • Store bought balsamic glaze
  • Store bought pizza crust (I used boboli which you don’t have to bake prior to putting on ingredients and Trader Joe’s cauliflower crust)

Directions

  1. Bake pizza crust according to package directions.
  2. Slice strawberries into ¼ inch rounds.
  3. Sprinkle mozzarella cheese over the crust top with strawberries and dot with crumbled goat cheese.
  4. Bake pizza according to directions.
  5. Once pizza is backed, sprinkle basil over the top and drizzle with balsamic glaze.

Fruit Infused Beets over Arugula with Candied Pecans

Ingredients

  • 8 oz of store bought steamed and peeled baby beets, cut into quarters 
  • 1 cup of fruit flavored vinegar ( I used Trader Joe’s Orange Muscat Champagne Vinegar)
  • 3 cups of arugula
  • ½ chopped glazed pecans
  • 2 tablespoons of olive oil

Directions

  1. Place beets and vinegar in a saucepan and heat over medium to high heat until it boils.
  2. Turn down the heat to low and let it simmer for 15 mins.
  3. Drain beets but keep the infused vinegar.
  4. Arrange arugula on a serving plate and top with beets and sprinkle with pecans .
  5. Mix 3 tablespoons of the reserved vinegar with the olive oil and drizzle desired amount over salad and serve.