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Somethin' Good is Always Cookin' (Recipes)

Goat Cheese Arugula Pizza

6 tablespoons prepared pesto sauce
1 unbaked pizza crust
4 oz. plain goat cheese
3 Roma tomatoes, thinly sliced
2 cloves garlic, peeled and finely chopped
1 teaspoon olive oil
1 cup fresh arugula
black or green olives, sliced (optional)

Preheat oven according to pizza package instructions.

Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin, coin-sized pieces and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with the olive oil.

Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.

After taking the pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve and enjoy!

This recipe is adapted from a pizza at a popular Neapolitan pizzeria in Washington DC. From

Roasted Cauliflower with Creamy Ranch Sauce

1 head cauliflower, cut into small florets
1 tablespoon chopped fresh parsley
1 Vidalia onion, finely chopped
½ cup Hidden Valley® Original Ranch® dressing
½ teaspoon salt
2 garlic cloves, minced
2 slices crisp-cooked bacon, crumbled
2 tablespoons canola oil
2 tablespoons chicken broth

Preheat the oven to 450°F. Spray a small rimmed baking sheet with cooking spray.

Combine the cauliflower, 1 tablespoon of oil and salt in a large bowl; toss to coat well. Spread the cauliflower in a single layer on the baking sheet. Roast, stirring once or twice, until the cauliflower is just tender, about 20 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute. Stir in the Ranch dressing and broth; bring to a simmer. Add the cauliflower, tossing gently to coat well. Transfer to a serving bowl and sprinkle with parsley and bacon crumble.

Servings: 4

From Family Features/Hidden Valley Recipes

Drusilla's Health and Wellness Recipes
Quick Dilled Cucumber Salad

2 medium-sized cucumbers
½ cup low-fat sour cream or Greek yogurt
¼ cup chopped fresh dill
pinch of salt or to taste
½ teaspoon sugar or honey
½ teaspoon freshly ground pepper

Wash cucumbers, do not peel.

Cut in half lengthwise. Using a spoon, scrape out seeds. Thinly slice the cucumber.

Combine the cucumbers slices with the remaining ingredients. Chill.

Serve over chopped romaine lettuce. Yield: 6 1-cup servings.

Nutrition Facts per 1 cup serving with 1 cup lettuce: 40 Calories, 8g carbohydrate,0g total fat, (0 calories from fat) 20mg sodium

Cooking Tips

  • When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
  • When you're going to sauté garlic, slice it rather than mincing it—it's less likely to burn that way.

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