Drive Thru Alternatives (Installment 11) It's a Pita...It's a Salad...It's a What the Heck?

In this age of Facebook, wouldn’t it be A-mazing if we could make the kids “like” their veggies? Now that would sure put a different spin on dinner…My biggest challenge as chief cook and pot washer is to make an otherwise unappealing serving of “green stuff” morph into something they just can’t live without.

I believe in magic and miracles but ya’ll are asking for the moon on this one.

The best we can hope for, realistically, is that “it’s pretty good, Mom”. Veggies are tough, and not the most popular choice on the kid’s menu- unless they come in the form of a French fry. Think fast- have you EVER met a kid who didn’t like a French fry?

Obviously, potatoes can’t be (oh why, why??) the only veggie choice- we have to make some of the green stuff (and the orange, and the yellow, etc.) fun as well. And this is where it gets a little tricky…

The Wednesday blogs have definitely taken on a life of their own and what began as a rant the first night against the horrors and hazards of “drive thru” dining have quickly and quietly evolved into a weekly blog entry that focuses on healthy alternatives to the fast-food monster. Salad as the main dish is an excellent way to bring veggies to the forefront of the dinner menu- but salad as pizza is way cooler.

That’s right; you ain’t ready- salad as pizza…

The combination of the dressing, the greens, the onions and the tomatoes found in Insalta pizza is pleasant and the dressing is simply incredible… flavorful but doesn’t over power; don’t let them see you drinking it straight! The fruit salad seemed more a dessert rather than a side dish.

Excellent for alfresco dining and both recipes are more than “tweekable” should you wish to add your own variations to either of them. Experiment with the veggies, cheese, and fruits and take advantage of all the locally grown produce that is showing up in abundance! Speaking of which- if you live in the Pooler area, make sure to stop by Polk’s Plus on Hwy. 80 and take a peek- it’s a dreamy little place full of green and growing good things.

Smiles provided at no extra charge-

Bain sult as! (Enjoy!)

Insalata Pizza

Pitas

• 2 teaspoons bottled minced garlic
• 1 cup ( or more) shredded Mozzarella cheese
• 1/2 cup sliced Vidalia onion
• 1 Tablespoon cider vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper
• 1 cup quartered grape tomatoes
• 1/4 cup Kalamata olives, coarsley chopped
• 2 Tablespoons chopped fresh basil
• 4 cups (or more) fresh greens
• Preheat oven to 475.
• Place pitas on baking sheet, spread 1/2 teaspoon garlic on each. Sprinkle some onion, and cheese. Cook for 8 minutes or until cheese is bubbly.
• While pitas bake, combine olive oil, vinegar, and pepper in bowl, toss with greens and veggies.
• Remove pitas and top with 1 cup (or more) of the greens and dressing mixture.
• *Feel free to do whatever your heart desires with the oil and vinegar. I mixed more than it called for, and added more red pepper than it said to. I also added fresh ground black pepper.
• Fresh Fruit Salad with Creamy Banana Dressing
• 2 oranges, peeled and sectioned
• 1 cup fresh strawberries, halved (I quartered mine)
• 1 cup red apple, chopped (I just used the whole apple)
• 1 ripe banana
• 1/2 cup cottage cheese
• 3 tablespoons orange juice (I didnt have orange, so I used pineapple)
• 1 tablespoon honey
• 1/2 tablespoon poppy seeds

In a medium bowl combine oranges, strawberries, and apple. Place remaing ingredients except poppy seeds in food processor and puree. Chill and mix with fruit.

Makes approximately 1 cup dressing.

Recipes from Cooking Light and Cooks.com