This Chopped BLT Salad Pizza is even better than the sandwich, and the perfect summer dinner when it’s too hot to cook.
To say that I’ve been in no mood to cook lately would be an understatement. We’ve had record breaking temps for the past 4 days, and in Arizona, that means high one-teens to 120 degrees in some towns. I’m not complaining – I’ll still take it over shoveling any day, but when it gets this hot, there’s no chance at all that I’m turning on the stove or oven. Tonight was a perfect night to invite some friends over for a float in the pool, a few bottles of very cold wine, and a totally delicious summer farmer’s market pizza – recipe courtesy of a fellow RD and blogging friend, EA Stewart. Continue Reading..
I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
California black ripe olives have always been one of my favorite snack foods. Really. Since I was little. I was one of those kids who put one on the tip of each finger and just munched away. I’ve always loved their mild fruity, briny flavor, and their texture. I never gave much thought to whether they were good for me or not. I just knew I really liked them. Fast forward about a hundred years, and now that I know more about olives, I pop open a can every chance I get! Most people are aware that olive oil is part of a healthy Mediterranean diet – well, guess where that oil comes from? Yep – olives, and they’re super-healthy too! Continue Reading..