Page 51 - Harnett Life Summer 2019

Keep Cool on the Grill Grilled Pizza with Arugula 1/4 cup shredded

Parmesan cheese

Pesto, Corn and Ham
Recipe courtesy of Rachel Gurk of
To make Arugula Pesto: In food
Rachel Cooks on behalf of Milk Heat grill to medium heat (350-400 F).
Means More processor, combine arugula, garlic,
Prep time: 20 minutes lemon juice, red pepper flakes and
Cook time: 10 minutes Parmesan. Pulse until combined
Servings: 6 then, with food processor on,
drizzle in olive oil until pesto forms,
Arugula Pesto: scraping down sides as needed.
2 cups fresh arugula, Taste and season with salt and
tightly packed pepper, to taste.
1 clove garlic To make Grilled Pizza: Flour
1 tablespoon lemon juice pizza dough lightly and stretch or
pinch red pepper roll to about 1/2-inch thickness
flakes, (optional) (14-16-inch diameter).
1/3 cup shredded Sprinkle remaining flour on large
Parmesan cheese rimless baking sheet, pizza peel
1/2 cup extra-virgin olive oil or pizza stone. Transfer dough to
salt, to taste baking surface.
pepper, to taste Clean grill grate and grease with Grilled Pizza with Arugula Pesto, Corn and Ham
oil-soaked paper towel and tongs.
Grilled Pizza: Slide dough off baking surface onto Grilled Steak Salad with Chive
grill. Cover and cook until dough is
2 tablespoons flour, divided bubbling on top and golden brown Yogurt Dressing
1 pound pizza crust dough on bottom, 2-3 minutes. Recipe courtesy of Kirsten Kubert of Comfortably
(at room temperature if Carefully flip dough over using Domestic on behalf of Milk Means More
using refrigerated dough) peel or tongs. Remove crust from Prep time: 15 minutes
vegetable oil, for grill grill to add toppings. Spread Cook time: 10 minutes
1/2 cup Arugula Pesto Arugula Pesto over dough. Top with Servings: 6
1/2 cup part-skim ricotta, ham, corn kernels, onion
ricotta cheese and Parmesan. Return pizza to grill, Dressing:
1/2 cup diced deli ham cover and cook until toppings are 1 cup plain yogurt
3 tablespoons freshly squeezed lime juice
1/2-3/4 cup fresh corn kernels heated through and bottom of crust (3 small limes)
(about 1 cob) is crispy, 5-7 minutes. 2 tablespoons milk
Grilled Buttermilk Chicken 1/4 cup thinly sliced red onion Remove from grill, slice and serve. 2 tablespoons chopped fresh chives
Recipe courtesy of Lori Yates of Foxes 1 clove garlic, peeled and minced
Love Lemons on behalf of Milk 1/4 teaspoon kosher salt
Means More 1/8 teaspoon black pepper
Prep time: 10 minutes
Cook time: 16 minutes Steak:
Servings: 4 1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups buttermilk 1/4 teaspoon granulated garlic
1 tablespoon mustard powder 20 ounces boneless petite sirloin steak
Grilled Buttermilk Chicken 1 tablespoon Sriracha Salad:
2 teaspoons minced garlic 3 cups baby spinach
2 teaspoons paprika 3 cups chopped romaine lettuce hearts
4 chicken drumsticks, bone in,
Refreshing, dairy-infused 4 chicken thighs, bone in, skin on 1/2 cup sweet red pepper rings
skin on
1/2 cup sweet yellow pepper rings

1 cup avocado chunks
vegetable oil, for grill
dishes for warm days 1/4 cup chopped fresh parsley 1/4 cup thinly shaved red onion
To make dressing: In blender, combine yogurt, lime juice,

1 lemon, cut into wedges (optional)
In medium bowl, whisk buttermilk, mustard milk, chives, garlic, salt and pepper. Blend on low until
smooth consistency forms and chives are completely
powder, Sriracha, garlic and paprika. incorporated. Transfer dressing to jar with tight-fitting lid
Place chicken in large zip-top bag; pour and refrigerate until serving.
buttermilk mixture over chicken. Seal bag Heat grill to medium.
FAMILY FEATURES flavor. Zesty mustard, spicy Sriracha and refrigerate 2 hours or overnight. To prepare steak: Combine kosher salt, black pepper and
eep your kitchen cool and and rich buttermilk lend a marinated Heat outdoor grill for direct grilling granulated garlic to create rub. Sprinkle half of seasoning
comfortable with grilled meals flavor upgrade to traditional grilled over medium heat. Remove chicken mix over one side of steak, pressing it into meat. Repeat
that banish the heat to the chicken, while homemade pesto, fresh from marinade, shaking off excess; with remaining seasoning on opposite side of steak.
Koutdoors. Crisp, fresh greens corn and ham create a perfect harmony discard marinade. Lightly oil grill grates. Grill steak over direct medium heat to desired level of
and a perfect blend of spices and savory for a cheesy grilled pizza. Or make a Transfer chicken to grill and cook, doneness, approximately 4-5 minutes per side for medium
ingredients make each of these refreshing salad the star of your dinner table with turning occasionally, 16-18 minutes, or pink center. Remove steak from grill and let rest 7-10
minutes on cutting board.
dishes perfect solutions for toasty days. a simply seasoned sirloin steak, plenty until internal temperature reaches 165 F. To make salad: Toss spinach and romaine on large
Featuring ingredients across the food of veggies and a tart twist on a creamy Transfer chicken to serving platter. platter. Scatter red and yellow peppers, avocado and onion
groups, these dairy-fueled recipes from dressing made with yogurt and milk. Sprinkle with parsley and serve with over greens. Slice grilled sirloin thinly against grain.
Milk Means More are ideal for well- Find more refreshing meal solutions lemon wedges, if desired. Arrange meat slices along center of salad.
rounded meals filled with nutritious at milkmeansmore.org. Grilled Steak Salad with Chive Yogurt Dressing Drizzle dressing over salad just prior to serving.

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