These recipes have been generously provided by Chef Dierre of Never Enough Thyme Catering.

Pizza Bianca
3/4 C warm water
1 T honey
1 T yeast
2 C all purpose flour
1 1/2 T olive oil
1 t salt

Handful of arugula and spinach
10 cherry tomatoes, sliced in half
8 basil leaves, torn
4 oz goat cheese
2 T white balsamic vinegar
1 T extra virgin olive oil
salt and pepper to taste

Place warm water and honey in a small bowl; stir in the yeast. Allow to activate for approximately 5 minutes.

Pour in mixing bowl; add flour, olive oil and salt. Mix with dough hook for approximately 5 minutes. Place in oiled bowl and cover with cellophane. Allow to double in size. Divide dough in 4. Roll out on floured surface, into an oval shape. Drizzle olive oil on pizza dough and rub oil around. Place on (med heat) grill, and allow to bake through–about 4 minutes. Then flip over the dough to cook through. In a stainless steel bowl, place arugula, spinach, tomato and basil. Add balsamic and olive oil. Toss with salt and pepper. Place on top of grilled pizza dough. Add crumbled goat cheese on top. Serve with slices of grilled steak or chicken if desired. Happy grilling! 

Mackenzie’s Favourite Lemonade
In a water jug combine
5 lemons squeezed – 2 lemons sliced
Agave syrup ¼ C T or sugar 1 C to taste

First, squeeze the lemons into the water jug. Then slice the lemon into wedges. Place in the jug as well. Add ½ C of sugar or the agave syrup. Stir well and place in the sunlight for a few hours. (This is where the anticipation comes!) Pour into a chilled glass filled with ice and enjoy!

Strawberry Rhubarb with Candied Ginger Fool
3 C fresh strawberries
1 C chopped rhubarb
1 T diced candied ginger
1 C sugar
2 t fresh lemon juice
3 C whipping cream
1 t vanilla extract

Sort through berries (checking for inedible ones); wash well. Hull the berries. Place in a large heavy bottomed saucepan. Over low heat, mash the berries with a spoon or potato masher. Add sugar and allow to dissolve. Simmer for 3 minutes. Add lemon juice and finely diced ginger. Allow to cool. Using a hand wand or blender, puree the fruit. Whip cream until soft peaks form. Stir in vanilla. Gently fold the berry mix into the cream; do NOT over mix. Spoon your fool into a serving dish.

It’s never too late to make healthier choices!