Monday, August 12, 2013

Panera Bread Spinach and Prosciutto White

1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 bag (6 ounces) torn mature spinach leaves
1/8 teaspoon black pepper
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1 teaspoon dried oregano
2 rounds Panera Bread Asiago Cheese Focaccia
1 1/2 ounces sliced prosciutto, chopped into bite-size pieces

Preheat oven to 500ºF. Heat oil in a large deep skillet over medium heat. Add garlic and red pepper flakes and cook for 1 minute. Add spinach, tossing and cooking until it wilts, 4 to 5 minutes. Season
with a pinch of pepper.

Combine ricotta, mozzarella, oregano, and pepper in a bowl. Spread over focaccia to the edges, patting into an even layer. Top with spinach mixture, spreading it around as evenly as possible. Scatter
prosciutto over the top.

Bake directly on an oven rack with no baking sheet until cheese softens and crust browns and crisps, 10 to 12 minutes. Cut each pizza into six wedges.

Serves 6

La Grande Orange Café's Famous White Sangria

2 (750-ml) bottles dry white wine, preferably Pinot Grigio
1 1/3 cup orange juice
1/2 cup triple sec
1/4 cup brandy
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 oranges, sliced
1/2 lemon, sliced
1/2 apple, sliced
Large bunch grapes, stemmed

In a large pitcher, whisk together the wine, orange juice, triple sec and brandy. Add the sugar and vanilla extract and continue to whisk until the sugar is completely dissolved. Add the sliced orange, lemon and apple, along with the grapes. Serve over ice with fruit slices as garnish.

Serves 8-10

The Ultimate Pineapple Smoothie

1 cup cubed pineapple, fresh
1/4 cup pineapple-orange juice
1/2 cup vanilla yogurt
1/2 cup crushed ice

Combine all ingredients in a blender and blend until smooth and frothy.  Pour into a glass and enjoy!

Serves 1