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Grilled Pizza & other grilled recipes

Don't overload your pizza crust, otherwise you'll end up with soggy pizza that falls through the middle.

Summer's Best Topping
check local farmers markets for seasonal organic veggies
this pizza topping is very reminiscent of sausage, but without the meat and such
3 zucchini -- shredded and drained (squeeze in a towel to remove excess water, save 'water' for juices, soups, salsas, etc.)
1 small jalapeno -- de-seeded, minced
2 stalks of fennel -- minced
1/2 teaspoon coriander
1/2 teaspoon salt
1 teaspoon paprika (smoked is best)

Could you marinate all these ingredients and keep them in your fridge? Certainly! Drain any excess water before topping the pizza though -- again liquid is good in juices, salsas, sauces, soups, etc.

Seafood Spectacular Topping
great guide to seafood and its environmental impact: http://www.blueocean.org/seafood/seafood-guide
I get my seafood from the fishermen at my town's farmer's market &/or fish market
eat raw seafood at your own risk

1/2 pound clams, (not hard see seafood guide for why not), chopped fine (raw or cooked is fine)
1/2 pound lobster, shredded (by hand into bite sized pieces is fine) -- you can slice lobster open and grill it until its just about fully cooked, you could boil it and then shred it, you could cut it open and get the meat out raw -- only you and your preference can decide)
1 large grapefruit -- juiced without seeds, pulp is fine (or lemon, or orange, or lime -- pick a citrus, practically any citrus)
1/2 teaspoon of salt
1/4 cup parsley -- fresh only, minced
1/8 cup mint -- fresh only, minced

Mix all ingredients together and you are done.

Could you marinate all these ingredients and keep them in your fridge? Certainly! Drain any excess water before topping the pizza though. Keeping this liquid is tricky but ti could be used in cerviche, or any cooked soup, salsa, sauce, etc.

Raw Pizza Sauce
yeah, yeah, yeah there's no oregano in this sauce, well, I'm not a big fan of oregano, so switch out my basil for oregano and we'll all be happy :D
2 tomatoes -- diced
1 cloves garlic -- fresh, minced or thin sliced
1 teaspoon basil -- fresh is best
1/2 teaspoon of red pepper flakes
pinch of salt
1/2 teaspoon of black pepper

Making the Pizza
4 Tablespoons of olive oil

Spread out pizza dough* and grease with 2 Tablespoons of olive oil then flip over onto the grill and oil the exposed side. (this is much easier if using wax or parchment paper.) Top pizza crust with raw pasta sauce and summer's best topping or seafood spectacular topping. Grill for about 3-4 minutes or jsut as the edges get nice and dark.

Feel free to make mini pizzas, giant pizzas, personal pizzas, whatever.

I know there's no cheese on this pizza -- sliced, shredded, and top with your favorite cheese, about 1/2 cup of it -- me? I just dust it with grated pecorino romano or ricotta salata cheese just when I think its finished being grilled then serve.

* or try this 'fake whole wheat' recipe too:
1 Tablespoon dry yeast
1 Tablespoon honey
2/3 cup warm water
1 cup buckwheat flour
2/3 cup rice flour
1/3 cup potato starch
1 teaspoon of salt

Combine yeast, honey, and water in a non-metal container and cover with plastic wrap. Once it proofs, (5-12 minutes), pour it into your mixing bowl. Add flours and salt. Mix thoroughly. Cover bowl with plastic wrap and let sit to rise for at least 30 minutes. Then it's ready to use.

slice open fresh fruit (pull out the stone) spray or brush on balsamic vinegar or a brown sugar and butter mixture or honey and place flesh side down on the grill. MMMMMMMMMMMMM


Quick and Easy Nutritious Beety Chickpeas

I was hungry. It was hot. I was feeling lazy. This was the result. :D

1 can chickpeas (garbanzo beans)
1 can sliced or diced beets
1 cup crumbled feta cheese
1 T olive oil
1 T vinegar
1 t salt
1 clove garlic, fresh, minced
1 t turmeric (or cinnamon)

Drain all canned vegetables and cheese. Pour all ingredients into a serving bowl. Mix. Serve.


Rainbow Cookies -- gluten free (w/ dairy free options)

12 ounces Almond Paste
1 1/2 cups sugar (or honey or agave)
1 1/2 pounds butter (or shortening)
6 large eggs, separated
3/4 cup almond meal/flour + 1/2 cup potato flour/starch + 3 cups rice flour
3 3/4 cups all purpose flour
red & green food coloring
2 cups of jam (I used apricot)
2 cups chocolate
1 cup butter (or coconut cream or milk)
2 Tablespoons milk (any kind but not needed if using coconut cream or milk)

Spray and parchment 3 sheet pans (cookie sheets with sides)
Mix almond paste, butter, and sugar until creamy.
Add egg yolks.
Slowly mix in flour(s).
Do not over mix.
Separate batter into three bowls.
Color one batch green. Color one batch red. Leave the other 'white'.
Whip egg whites until stiff peaks form.
Fold in 1/3 of the egg whites into each color.
Pour each batter into its own pan.
Bake in a preheated 325 degree oven for 10-20 minutes.
Remove and let cool completely.

Warm the jam in a sauce pot to make it 'pourable'.

Place red layer down and pour 1/2 the jam on top.
Place the white layer down and pour on the other half of the jam.
Place the green layer on top.

Melt the chocolate, butter, and milk.
Pour the chocolate on top.

Add Grand Marnier, Amaretto, or other liquor to the chocolate or spread on layers before jam.
Sprinkle top with sprinkles (jimmies).

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.