Spork Spring Issue 2021

Margherita Pizza
Adapted from Food Network
Makes 1 pizza
Grilling
1 store bought pizza dough
3 tablespoons olive oil
1 pound fresh mozzarella, sliced ¼-inch thick
½ cup tomato sauce
3 Roma tomatoes, sliced ¼-inch thick, optional
Handful fresh basil leaves
1. Preheat grill to 400ºF.
2. Roll out dough into a circle.
3. Place dough directly onto the grill. Brush olive oil into an
even thin layer on top of the dough.
4. Cook for 2 minutes.
5. Flip over dough and add tomato sauce, sliced mozzarella,
basil, and tomatoes if using.
6. Cook until cheese has slightly melted, about 3 minutes.
Kale Avocado Salad
Adapted from How Sweet Eats
Serves 4
1 head curly green kale
2 tablespoons olive oil
2 avocados, sliced in half
1 cup cherry, tomatoes, halved
1/3 cup plain greek yogurt
1 garlic clove minced
1 teaspoon dijon mustard
¼ - 1/3 cup olive oil
2 tablespoons butter
(melted)
1 tablespoon olive oil
1 cup torn bread
¼ teaspoon garlic powder
2 cups cooked chickpeas
2 teaspoons olive oil
1. Preheat grill to high. Drizzle kale with a tablespoon of olive
oil and mix. Drizzle avocado with the other tablepoon of olive
oil.
2. Place kale pieces on grill along with avocados, cut side down.
Grill both for 2 minutes, until kale becomes charred, then flip
over for 1 minute. Grill avocado just until grill marks appear.
3. Remove both from grill. Tear kale leaves from stems.
4. Place yogurt, garlic, mustardm and olive oil in a food processor
and puree. Toss kale with avocado dressing.
5. Slice grilled avocado and add on top.
6. Roast chickpeas. Add bread pieces to pan with butter, olive oil, garlic
powder and stir until crumbs are golden and toasty.
7. Cover kale with tomatoes, chickpeas, and breadcrumbs.
6
Photos: Meredith Hirschman, Carys O’Connel, and Anna Schwartz