Roasted Vegetable Pizza



A guest post from Christine Fontanin:


We love to make homemade pizza. One of our favorite versions is a roasted veggie pizza!  You can vary it using any items from your Brewers Organics produce box!  We cook the pizza on our BBQ grill.  It is the closest thing to brick oven pizza (without a brick oven)…..  It is delicious and super easy to make at home!


(1) Make your favorite pizza dough.  The dough should be close to room temperature so it rolls out easily.


(2) Roll out the dough into oblong pizza shapes, approximately 12 inches or smaller for personal sized pizza.  It should be 3/8 to 1/2 inch thick.  This is artisan type pizza so it doesn’t have to be perfectly round.


(3) Brush both sides of your dough round with olive oil. Carefully place the plain oiled dough on a hot BBQ grill (medium heat). Don’t worry!  It won’t stick.  The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over to cook the other side just slightly.


(4) Remove the dough round and top it with your favorite roasted veggies and cheese.  The pizza pictured above has arugula, roasted red and golden beets and goat cheese.


(5) Return the pizza to the grill (approx. medium low heat) just long enough to warm the toppings and melt the cheese.  Close the grill lid while doing this. Remove, slice and enjoy!



*If your short on time, you can use good quality pita bread on the grill, instead of raw pizza dough for your pizza.

Oven Roasted Garlic Cauliflower

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A guest post from food blogger Christine Fontanin:

Oven roasting cauliflower brings out its natural sweetness and gives it a completely different and delicious flavor!



4 garlic cloves diced

3 tablespoons olive oil

1 large head cauliflower, separated into large florets (try to keep them in uniform size for even cooking)

Parmesan cheese (optional)

salt and pepper to taste


Preheat the oven to 450 degrees. In a large bowl, toss the cauliflower florets with the olive oil and garlic and salt and pepper.  Pour into a large greased baking dish.  Bake for 12 minutes.  Stir and bake for another 12 minutes.  Sprinkle with Parmesan cheese and broil until cheese is melted.

Broccoli Salad


A guest post from Christine Fontanin:

I love a tasty broccoli salad!  Traditional broccoli salad contains a lot of sugar or artificial sweetener.  My version contains neither.

The recipe makes approximately 6 cups of broccoli salad, but can be halved for a smaller portion.


5 cups of fresh diced organic broccoli florets cut into 1/2 inch pieces

2 tablespoons of white wine vinegar

1 cup of organic mayonnaise

10 slices of organic nitrite-free bacon

1/4 cup of roasted de-shelled sunflower seeds

1 diced medium apple (optional)


In a large bowl, mix together well the vinegar and mayo with the broccoli florets.  Refrigerate at least 4 hours. Mix in the sunflower seeds, chopped bacon and apple.


originally post at

Pears Drizzled with Honey Butter & Cinnamon

A guest post from food blogger Christine Fontanin:


Baked pears with honey butter and cinnamon is a simple dessert that is a great end to any meal.  If your pears are nice and ripe (and your feeling very unfussy) you can even forgo baking the pears!  Slice them up, put them in some fancy glassware and drizzle away.


pear small



2 pears, 1 1/2 tablespoons of melted butter mixed with 1 tablespoon raw organic honey, dash of ground cinnamon.

Preheat oven to 375 degrees.  Peel pears. Cut a small slice from the bottom so pears will stand upright. Remove the core from the bottom of the pear. Place in a baking dish.  Drizzle pears with honey butter and sprinkle with cinnamon.  Bake in the preheated oven until tender. Baste with released juices before serving.


originally posted on


Easy Vegetable Soup Recipe



Basic Vegetable Soup Recipe

You can make wonderful vegetable soup from any vegetables using this method.  You can modify this recipe based on what you have on hand from your produce box!


(1) Olive oil (or any other oil or fat)

(2) Aromatics (such as onion, garlic, celery, carrot)

(3) Diced mixed veggies (you can also add rice or small pasta towards the middle of cooking the soup)

(4) Broth

Leftover cooked meat from last nights dinner?  You can dice that and add it in also towards the end of cooking (optional)


(1) Saute your onion and/or garlic in the heated oil until soft (do not brown).

(2) Add any other aromatics and saute several minutes.  Add any additional diced veggies and saute another few minutes.  I usually add a bit of salt in with the diced veggies to help them cook and release their natural juices.

(3) Add enough broth to cover the vegetables (I prefer making broth with organic Better Than Bouillon beef base and water).  Add in any herbs you desire such as rosemary and thyme.

(4) Cook over a low boil until the vegetables are tender.  If desired, you can cook rice or pasta for the soup separately or add it in towards the middle of cooking the soup.  Season with salt and pepper to taste.

To create some different textures and flavor, I like to mash some of the cooked veggies in the soup with a potato masher and finish the soup by stirring in some parmesan cheese. Any leftovers can be frozen.

Originally posted on