Recipes

	Margarita Pizza
	Yield : 4-5 persons 1 20oz dough ball 1 jr. pc herb & tomato sauce 1 small tin tomato paste 2 oz shredded parmesan cheese 1 dash oregano 1 dash basil Salt & pepper Shredded mozzarella cheese 2oz Olive oil & fresh basil leaves Chopped basil 1 bch Chopped Ripe tomatoes Pan spray (pam) Defrost & proof dough ball covered w/ a clean damp towel until it starts to rise. Cut dough into 4 triangle shape equal parts & roll in a ball. Then flour table & roll out into pizza shape w/ a rolling pin. Place on greased pizza pan (or pan spray) and let rest for 10 min at room temp. Mix your herb & tomato sauce w/ ½ of the tomato paste tin, the dry herbs & seasoning an a little bit of the parmesan cheese, mix well. Brush your pizza shells w/ the olive oil & chopped basil mix. Coat evenly w/ pizza sauce then top w/ chopped tomato, fresh basil chopped, mozzarella cheese and some more parmesan. Bake in the oven on the pan for about 10 min on 425f (all ovens vary so keep an eye on it) then take off the sheet pan and cook for another couple of min to insure the crust is golden brown. Remove from oven, cut & serve. Bon Appetito!

	Beetroot Puree w/ Anise Crème Fraise
	Yield : 4-5 persons 5 lbs peeled beets (boiled whole & run under cold water to peel) 1 spanish onion 1 garlic bulb 1 bunch of thyme chopped fine 2 crushed cloves Splash of dry white wine Salt & pepper to taste 2 tsp honey Sautee onion, garlic thyme, herbs & spices until translucent Add beets, honey & white wine plus enough water to cover Bring to the boil & simmer for 30-45 min until cooked Puree & serve with crème fraise w/ dash of anise

	Basic pasta & pomodoro (tomato) sauce
	Standard Recipe: Pomodoro Yield : 4-5 persons 1 tin 80-40 fillet of Tomato 4 table spoon garlic oil 4 bulbs of garlic chopped fine 1 onion brunoise 15ml olive oil 1 bunch chiffonade of Basil Pinch salt & pepper 4 tblsp sugar Sautee the onion, & garlic in the oil, add tomatoes, seasonings & sugar and cook at a simmer for 10min. add the basil puree & serve Pasta Bring a large pot of water with salt to a rolling boil Add pasta & stir to keep separate Cook until al dente toss in olive oil & set aside on a bake sheet until service time Toss in the hot pomodoro & parmesan cheese & serve