The blog I was assigned this week was Turnips 2 Tangerines. This blog is written by Lynn who is my age, relatively young and recently retired. Lynn is a gourmet chef and has worked as a caterer as have I. We both have grown children and we were both born and raised in the Midwest. Our states border each other with Lynn residing in Northern Wisconsin and my home being in Michigan. We both love to entertain and travel. I think this was a perfect match for me this month.
Lynn's recipes can be found in Grandma's Recipe Box. You can search alphabetically or you can search by keyword, which I thought was super cool and which I will have to try to figure out how to do for my blog. Every recipe pulled up during a keyword search has a photo of the dish....I was extremely impressed!!!
One of the things I noticed was that several of Lynn's recipes were "game day" recipes. This intrigued me because I am joining Camille, of Culinary Adventures with Camille, who is also a member of SRC in the #10daysoftailgate Blogger Challenge. By the way, don't forget to stop and join our rafflecopter for a chance to win some great prizes. You can sign up to win right here.
Then I saw the recipe for Veggie Pizza, Game Day Recipe and was jump off my seat excited. Do you know how many categories this covers for me???
Reveal Day is during the Tailgate Challenge....Score!!
Reveal Day is on a Meatless Monday....Score!!
It needs to be chilled before serving so I can make it on Sunday, take all my photos and serve it on Reveal Day...Score!!
I am doing a Year of Pizza Challenge and this can be my pizza for this month...Score!!
I am trying to amp up my veggie and fruit servings...Score!!
If my team scores as much as I did I am going to be so happy you will have to pull me out of the clouds. Thanks Lynn...it was a pleasure getting to know you.
I halved the recipe because I wasn't having a big gang over and I'm glad I did because it is one of those dishes that you keep coming back and stealing a bite of until it is gone.
Veggie Pizza Appetizer
adapted from Turnips 2 Tangerines
1 can seamless crescent dough sheet (from refrigerated section of grocery) cooked per package directions and cooled
1 (6.5 oz) container garlic and herb soft spreadable cheese
1/2 an english cucumber, thinly sliced
2 large carrots, peeled and shredded
3-4 scallions, white and light green parts, thinly sliced
1 green pepper, chopped
1/2 c. broccoli florets
1/2 c. cauliflower florets
1 pint cherry tomatoes, halved
2 c. shredded cheese (I used Colby Jack)
Spread cheese over cooled crust. Sprinkle with vegetables pressing down slightly after each addition. Sprinkle with Cheese. Cover loosely with plastic wrap and chill. Cut into squares with a pizza cutter.
Here's what the rest of the team brought to the table...
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla