July Sunday Session, Part 2

Flatbreads on the Grill

One of our all time favorite things to cook is flatbread, it is an opportunity to use a variety of seasonal fruits and vegetables with an array of cheese and it always comes out delicious. If you have a favorite pizza dough recipe… this is the base of your flat bread. If you are in a time crunch and need a shortcut… Whole foods and Trader Joe's have excellent pizza dough that allow you to quickly roll out an elegant lunch, dinner or appetizer. We chose to roll out rectangular flat bread and one eye catching irregular shape too, added mozzarella and dotted it with pepperoni for the kids to munch on.

Fig & Goat Cheese Flatbread

Figs are one of the most beautiful and visually pleasing fruits, due to the rich variations of purple on the outside skin and the pinks on the interior. Figs have a unique flavor that goes well when cooked as a savory dish especially with the saltiness of prosciutto and rich bitterness of goat cheese. Topping a grilled flatbread with the figs will give you a beautiful centerpiece for any table. The grill gives the dough a slightly smoky flavor that adds even more richness.


1/3 of a ball of pizza dough
2 Tablespoons extra virgin olive oil
3 slices of thin prosciutto
2 Tablespoons soft goat cheese
4 fresh (sliced) semi firm figs
2 Tablespoons balsamic glaze


Roll out pizza dough and place directly on the grill for 2 minutes on each side. This gives the dough a chance to be a little crispy without over cooking. Remove from the grill and spread one side with olive oil. Add a layer of prosciutto over the dough and sprinkle softened goat cheese over the top and sliced fresh figs and drizzle with a balsamic glaze. Return to grill for approximately 5 minutes covered until cheese is melted.

Fresh Tomato Grilled Squash Blossom Flatbread:  

One of my favorite memories of Italy is the fresh squash blossoms featured at the open air markets. So, it was wonderful to discover that our farmers market sells them, as well. The beautiful delicate yellow petals are so enticing to use in a recipe and offer a subtle flavor that completely unique. They are often stuffed with goat cheese and fried, but I found they add a delicate light flavor to a margarita style flatbread.


1/3 of ball of pizza dough
2 Tablespoons Extra Virgin Olive Oil
4 small fresh tomatoes
1 minced garlic clove
Salt & Pepper
Red pepper flakes
4 fresh basil leaves
1 ball of fresh mozzarella
4 fresh squash blossoms


Dice fresh tomatoes (use yellow, orange and red for bright summer colors that really make the process of chopping such a pleasure, because it is just eye candy to look at as you chop) add one minced garlic clove, salt, pepper, and a few red pepper flakes (the spice of the red pepper gives an essential kick to the recipe) stir to combine and set sauce aside. Place the rolled out dough directly on the grill and cook for 2 minutes on each side. This gives the dough a chance to get a little crispy without over cooking. Remove from grill and coat dough with olive oil and then add the fresh tomato mixture, add thinly sliced basil, top with sliced fresh mozzarella and squash blossoms. Gently tear the blossoms and lay them on the pizza. Return to the grill for approximately 5 minutes covered until cheese is melted. For extra flavor, we suggest adding thinly sliced shallots sautéed in a separate pan for 10 minutes at low heat with olive oil or add some fresh arugula just before serving.

Nasturtium Blossom Salad

2 heads of romaine, chopped.
4 cups of of wild Arugula lettuce for added sharpness
8 diced fresh strawberries
1/2 cup of roasted and salted almonds
1/2 of thinly sliced crescent strands of red onion
1 cup of croutons
1 cup of sliced heirloom tomatoes in yellow, orange and red.
(Optional half cup of diced cilantro)
10 heads of brightly colored nasturtiums on top as an artful edible garnish

Maple Dressing

... a not too sweet blend of maple and lemon flavors that pair beautifully with the sharp taste of Arugula and fresh ripe strawberries.


1 large freshly squeezed juice of a lemon to cut the sweet
1/3 cup of your favorite maple syrup
1/3 cup of olive oil
Salt and pepper to taste


Mix all ingredients thoroughly. Will make enough for one large salad.