Thursday, July 8, 2010

Summer Bounty

How many pennies are in two water bottles? Quite a bit actually. I have been randomly saving pennies in 20oz bottles randomly over the years. When asked why, I always said "to use as a club against burglars of course!"

I was de-cluttering this week and emptied out two of these bottles and brought the pennies to the bank. To my surprise, they were worth $21.41!

Our second box of produce arrived yesterday. This week we had spinach, a large head of some lettuce (maybe romaine?), a very large bag of mixed lettuce greens, small radishes, raspberries, and some homemade granola.

For dinner, I used the entire bunch of fresh spinach on a Spinach and Caramelized Onion Pizza


2 tablespoons extra-virgin olive oil
1 large sweet onion, thinly sliced (about 4 cups) (I never seem to get mine thin enough)
1 tablespoon sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
2 cloves garlic, finely chopped (or more if you like garlic)
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain (here is where I microwaved the bunch of fresh spinach in a glass bowl with a few spoonfuls of water for 5 minutes in the microwave, then drained)
1 cup shredded mozzarella cheese (4 oz)
1 cup shredded provolone cheese (4 oz) (or any other cheese you have, I used the Italian blend from Kraft)
1/4 cup fresh shredded Parmesan cheese

In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion, sugar and vinegar. Cook 8 to 12 minutes, stirring frequently, until onion is golden brown; stir in salt and garlic. Remove onion from skillet; set aside.

Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.

Spoon onion mixture evenly over dough to within 1/2 inch of edges. Top with spinach; sprinkle with cheeses.

Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.

Then for dessert (which wasn't chilled enough to eat until today), we had Lemonade Cheesecake Pie:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup frozen lemonade concentrate, thawed
1 tub of cool whip or 2 cups of whipped cream  (We whipped our own heavy cream for this, so good!)
1 Graham Pie Crusst
Fresh Berries (We used  fresh raspberries from our box)

Beat cream cheese in medium bowl with electric mixer until creamy.  Gradually add concentrate, beating well after each addition.  Stir in 2 cups of the whipped cream.  Spoon into crust.

Refrigerate 4 hours or until firm.  Serve slices of pie topped with the berries and any remaining whipped cream.

I still don't know what to do with the radishes.  I really don't like them raw, but maybe I will try to make chips out of them.  Anyone else have any ideas?

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