Serves 4

Tomato Basil Relish

Ingredients

• 2/3 cup tomato, chopped
• 2 teaspoon jalapeño, diced
• 4 teaspoons lime juice
• 4 teaspoons yellow onion, minced
• 1 Tablespoon Basil, minced
• pinch of salt

Directions

1. In a small bowl mix all ingredients together. Set aside.

Corn Soup

To ensure full flavor, make sure not to get light or non-fat yogurt or coconut milk.

Ingredients

• 1, 16oz package frozen sweet yellow corn, thawed, or 3 ½ cups
• ¼ cup plain Greek yogurt
• ¼ cup crème fraiche
• 1 13.5 oz can unsweetened coconut milk
• ½ teaspoon cumin
• ½ teaspoon chili powered
• ½ teaspoon salt

Directions

1. Place all of the ingredients into a blender. Blend for about 1 minute until well blended and slightly smooth. Keep in the fridge until ready to serve.
2. When ready to serve place a scoop of relish on top of each bowl of soup.

Makes 4
This is the perfect lunch for a day at the beach, or a quick at work lunch.
How to Make Ahead:
Up to 1 day ahead, assemble and wrap in parchment, keep in the fridge. If you don’t have time to make the pesto homemade, you can purchase it from the store premade.

Ingredients

• 4, 10 inch flour tortillas
• 3 on the vine tomatoes, cut into 4 equal slices
• 3 large fresh mozzarella balls, cut into 4, ¼ inch slices
• ¼ cup pesto (recipe below)
• 1/3 cup balsamic vinegar, reduced (see below)
• 2 ½ cups lightly packed green leaf lettuce
• 8 large basil leaves

Directions

1. Have 4, 14 inch sheets of parchment paper ready to wrap the tortillas with.
2. Lay the tortillas on clean work surface. Lay 3 tomato slices on the bottom third of each tortilla. Top the tomatoes with 3 slices of mozzarella. Spread 1 Tablespoon of pesto over the mozzarella. Drizzle the balsamic reduction evenly over the pesto. Top each with ½ cup of lettuce and 2 basil leaves.
3. To wrap: tuck one side in and roll the tortilla tightly over itself, keep rolling until the edge of the tortilla. Place on parchment sheet ad wrap tightly. Keep in the fridge until ready to picnic or eat. It can be at room temperature for about 1 hour.

Balsamic Reduction Recipe:

Pour balsamic into a small sauté pan over medium heat, allow the balsamic to reduce for about 6-10 minutes. Remove from the heat.

Ingredients

• Pesto, Makes 2 cups
• ¼ cup pine nuts
• ½ cup walnuts
• 1 cup parmesan cheese, grated
• 4 medium garlic cloves
• 4 cup or about 6 oz basil
• ½ teaspoon salt
• 2 Tablespoons lemon juice
• 1/2 cup olive oil

Directions

1. Add pine nuts and walnuts to a medium sauté pan over medium heat. Toast for about 2-4 minutes, stirring frequently (look for slightly browned and nutty smelling nuts).
2. In a food processor blend, nuts, cheese and garlic together. Add basil, salt and lemon juice and olive oil to the cheese mixture, blend until well combined.

Makes 20 Mini Pita Pizzas
These Pita Pizza Bites are simple yet delicious and will round out your Superbowl menu perfectly. These bite size pizzas have prosciutto, fresh mozzarella and a homemade tomato sauce. Enjoy!

Ingredients

• 20 mini pitas
• about 4 large fresh mozzarella balls, sliced into 5 slices
• 1/2 cup Parmesan, shredded
• 10 slices of prosciutto
• 5 large basil leaves roughly chopped
• 1 1/2 cups pizza sauce (see below for recipe)

Directions

1. Place the pitas on a baking sheet.
2. Dollop 1/2 of a Tablespoon of sauce on each pita.
3. Top each pita with a slice of mozzarella and 1 teaspoon of Parmesan cheese.
4. Broil in your oven on high for 2-4 minutes, watching to make sure they don’t burn.
5. Top each pita with 1/2 a slice of prosciutto and sprinkle with basil.
6. Serve.

Pizza Sauce Ingredients

• 1, 14.5 oz can diced tomatoes
• 2 Tablespoons ketchup
• 1/8 teaspoon granulated garlic
• pinch of salt

Pizza Sauce Directions

1. Stir all of the ingredients together in a medium sauté pan.
2. Bring to a simmer over medium heat and smash tomatoes with the back of a spoon.  Allow to simmer and reduce for 5 minutes, stirring occasionally.
3. Remove from the heat and set aside.