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fresh broccoli florets, cut lengthwise into slices........1 1/2 cup

homemade or prepared pizza dough..................8–10 ounces
pizza sauce.................................................................................. 1/2 cup
mozzarella cheese, shredded and divided...................... 1/2 cup
Parmesan cheese, grated and divided.............................. 1/2 cup
ricotta cheese, divided........................................................... 1/2 cup
boneless, skinless chicken breasts, cooked and cut
into strips................................................................................1 pound
oil-packed, sun-dried tomatoes, drained, patted dry, and
cut into slivers............................................................................1/2 cup

| Grill
recipe acquired from: www.eatwisconsincheese.com
1. Grease grill grate.
2. In a large saucepan, add the broccoli
florets and cover with water. Bring the
contents to a boil, and then reduce the
heat to low. Simmer for 2–5 minutes or
until the broccoli is tender. Rinse under
cold water, and then pat the florets dry.
3. Roll dough into a 10–inch circle on a
lightly floured surface.
4. Using a lightly floured, rimless baking
sheet, transfer the dough to the grill
grate. Grill covered over medium heat
for 1–3 minutes or until the bottom is
browned and crisp.
5. Flip the dough and cook for 1 minute
longer. (Do not fully brown this side.)
cook time: 20-30 min. serves: 4
Remove the dough from the grill and
put on a floured surface, partially
cooked side down.
6. Spread pizza sauce on the browned-
crisp side of the crust. Sprinkle
with 1/4 cup mozzarella and 1/4 cup
Parmesan. Dollop with ricotta, and
then layer the chicken, broccoli and
sun-dried tomatoes on top. Top with
the remaining mozzarella, Parmesan
and ricotta.
7. Grill the pizza covered for 2–4 more
minutes, or until the cheese is melted
and the bottom is browned and
crisp. Cool on a cutting board for 2
minutes before slicing, and then serve
immediately.
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Salad
frozen corn (thawed) OR fresh sweet corn.................. 1 3/4 cup
cherry tomatoes, halved...........................................40 tomatoes
black beans, rinsed and drained...................... 1 15-ounce can
avocados, diced....................................................................2 whole
red onion, finely diced........................................................1 whole
cilantro, chopped (you can use the stems too).............1/4 cup

Dressing
olive oil.........................................................................2 tablespoons
lemon (or two limes), juiced ............................................1 whole
cumin................................................................................2 teaspoons
kosher salt....................................................................... 1/2 teaspoon
ground black pepper.................................................. 1/2 teaspoon

| Refrigerator
recipe acquired from: www.produceonparade.com cook time: 15 min. serves: a crowd

Instructions:
1. Add all salad ingredients
to a large bowl and mix
them together.
2. In a small bowl, whisk the
dressing ingredients together,
and then pour over the
vegetables. Toss until the
vegetables are coated evenly.
3. Store in the fridge or eat
right away.

For a kick, add fresh diced jalapeños! This salad can be eaten alone, in a pita or
with chips.
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lean, boneless pork roast, excess fat trimmed and cut into
3-inch chunks............................................................1 (4–5) pound
beer (or chicken stock)............................................................1 cup
white onion, diced.......................................................... 1 medium
cloves garlic, peeled and minced...................................4 cloves
chipotle powder.........................................................1 tablespoon
cumin................................................................................2 teaspoons
black pepper....................................................................1 teaspoon
chili powder......................................................................1 teaspoon
salt.................................................................................1 1/2 teaspoons

| Slow Cooker
recipe acquired from: www.gimmesomeoven.com cook time: 6 hours 10 min. serves: 6–8

Instructions:
1. Put all of the ingredients in a large 4. Put a baking sheet in the broiler for 6. Serve immediately, or refrigerate in
slow cooker and stir. Cook on low about 5 minutes, or until the edges a sealed container for up to 3 days
for 6–8 hours or on high for 4–5 of the pork begin browning and or freeze for up to 3 months.
hours until the pork is completely getting crisp. Remove the sheet
tender and shreds with a fork. from the oven and ladle about 1/4
cup juice from the slow cooker
2. Once the pork is cooked, preheat
evenly over the pork. Toss the pork
your broiler to high heat and
with tongs, and then bake for an
spread aluminum foil on two
additional 5 minutes.
baking sheets.
5. Remove the baking sheet and ladle
3. Shred the pork with two forks into
another 1/4 cup of juice over the
bite-size pieces, and then transfer
pork. Repeat the broiling process
the pork onto the baking sheets
with the other baking sheet.
with a slotted spoon.

Pair with fresh ingredients in tacos, burritos and salads!

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apples (granny smith, pink lady, or honey crisp)......3 whole

ground cinnamon
granulated sugar

| oven
recipe acquired from: www.sallysbakingaddiction.com cook time: 2 hours 10 min. serves: 2–4

Instructions:
1. Preheat the oven to 200°F. 3. Bake for 1 hour, flip the apples,
Line two large baking sheets and then bake for another
with silicone baking mats. 1–1 1/2 hours.

2. Wash and core the apples. 4. When finished baking, turn

Thinly slice the apples (so the oven off and keep the
the chips are circles). Spread apples inside the oven as it
the apple slices onto the cools down for another 1 hour.
baking plans in one single
layer. Sprinkle with cinnamon
and sugar.

Store chips at room temperature in an airtight container for up to 1 week.