Reflections~

This one goes out to my oldest daughter, Elie.  As some of you know, she switched careers last summer and became a teacher.  She will start a new school year tomorrow with her OWN classroom (she team taught last year while earning her teaching certificate).

We love you and are so proud of you!  And yes, you are already making a difference!

And, to those of you who teach as well...THANK YOU!

Reflections~

Amen.  Happy Sunday!!

What for Dinner Wednesdays~

Well, this one actually was lunch...but would be perfect for a light summer dinner as well.  Due to my tomato allergy, I have to get creative with my pizzas.  And, they have to be gluten free.  Fun, I know.  California Pizza Kitchen (CPK) offers a gluten free crust.  I usually get their white pizza, but sub the crust for gluten free and do okay.  As a summer special they came out with a Tricolore' pizza...a parmesan, garlic and olive oil crust topped with a spring salad mix and balsamic vinaigrette.

Today, I decided to create my own version.  It was super simple and so yummy.  Kinda like eating flatbread with your salad.

Ingredients:

Udi's frozen thin crust pizza crust
Organic mixed spring greens
Annie's Naturals balsamic dressing
Olive oil
Parmesan
Minced garlic
Garlic powder

Place crust on a pizza pan.  Drizzle or spritz ( I have a mister) crust with olive oil.  Sprinkle with a bit of garlic powder, parmesan cheese and minced garlic.  Bake as directed (about 5-7 minutes).  In the meantime, wash greens and pat dry (my salad spinner broke).  Toss greens with balsamic dressing to lightly coat.  Once the crust is done, cut it BEFORE adding the salad topping.  I just find this works better.  Top the crust with the salad.  It is that easy.

I am always looking for quick and easy summertime meals to make.

Enjoy!