What's on the Menu? Garden Salad with Marinated Chicken & Steak
I have to be honest I felt a little pressure last week because it was my turn to host.
You know you have to step up your lunch game when new company joins us. Dr Will was originally supposed to attend, but ended up having to cancel due to work. We were lucky enough to have our friend Melissa, who works in the global tech industry and updates us on the tech forefront and trends at work, join us. I went a little overboard, but as Thip and Candice will tell you, I probably do that every week I host. I can’t help myself - I love entertaining!
Stacey loves entertaining so much, she even bought these fun bowls we discovered on an outing to Stratton Resort. They are angled salad bowls that make eating salad much more fun!
Here is what was on the menu for lunch:
Salad with fresh mixed veggies including tricolored carrots, avodado, mango, and dried chickpeas
On the side – Grilled marinated sliced Chicken and Tenderloin
Pizza
Plantain chips
Dessert - Key lime pie and chocolate chip brownies
Cappuccino
Pizza Recipe
Ingredients:
1 ball of store bought pizza dough
1 container of cherry tomatoes
EVOO
Fresh Mozzarella
Combo of shredded mozzarella and parmesan cheese
Salt & Pepper
Fresh basil
Store bought pizza dough - place in a greased bowl with plastic cover on the counter for at least 1-2 hours.
On a sheet pan – one container of cherry tomatoes, drizzle with EVOO and Salt & Pepper. Bake 350 degrees for 20-30 minutes
Roll out the pizza dough as thin as possible - drizzle with EVOO – a couple pinches of crushed red pepper – add the cooked cherry tomatoes spread thin – fresh mozzarella – then add the shredded cheese combo – bake 375 degrees for 30 minutes. Once out of the oven, add shredded fresh basil.
