Summers Not Over Recipes

Smoked Mozzarella Broccoli Calzones 

• 1 ball Wildtree So Quick & Easy Pizza Dough, prepared according to package directions
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1 cup frozen broccoli spears, thawed and chopped
• 1/4 cup roasted red peppers, chopped
• 2 tablespoons Wildtree Smoked Mozzarella & Tomato blend
• 1/2 tablespoon Wildtree Natural Grapeseed Oil

Preheat oven to 450 degrees F. Grease a baking sheet.
Combine mozzarella cheese, ricotta, broccoli, roasted red peppers and Smoked Mozzarella Blend in a medium bowl. On a lightly floured surface, roll out the ball of dough into a 12-inch round. Mound filling onto one side of the dough, leaving a 1-inch border along the edges. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press edges to seal. Transfer to prepared baking sheet, use a sharp knife or kitchen shears to cut 5 slits diagonally across the top of each calzone. Brush the oil over the top and bake until golden, 15-20 minutes.
Serves 2-4. 

Cranberry Graham Snackers

• 6 ounces non-fat Greek yogurt
• 3 tablespoons cream cheese
• 2 tablespoons honey
• 1 tablespoon Wildtree Cranberry Spice Blend
• 8 honey Graham Crackers
• 1 pear, sliced

Blend yogurt, cream cheese, Cranberry Spice Blend and honey with an electric hand mixer until almost smooth. Spread onto graham crackers and pear slices and serve.
Serves 8.

Tortellini Kabobs

• 1 (8 ounce) package spinach tortellini
• 1 pint grape tomatoes
• 1 (7 ounce) package fresh baby mozzarella
• 20 wooden skewers
• 1/3 cup Wildtree Basil Pesto
• 1/4 cup warm water
• 1/2 cup ricotta cheese
• 2 tablespoons sour cream

Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente. Drain and rinse under cold water to cool off enough to handle with your hands. Thread each skewer with a tortellini followed by a tomato, another tortellini and topped with a mozzarella ball. For the dipping sauce blend Basil Pesto Blend with warm water to hydrate. Then add ricotta and sour cream. Stir to blend.

Pressed Fajita-Chicken Sandwiches
Serves 4
4 ciabatta rolls
3 tablespoons Wildtree Sweet Onion Spread
3 boneless, skinless chicken breasts, pounded thin
3 tablespoons Wildtree Fajita Seasoning Blend
1 roasted red bell pepper, sliced
4 slices Swiss cheese

Slice rolls in half lengthwise, and spread each side with the Onion Spread; set aside. Coat chicken breasts with the Fajita Seasoning and grill until cooked through and a dark crust has formed. Remove from heat, cut into strips and place directly onto roll. Top with roasted red pepper slices and Swiss cheese. Place the top on the sandwich and individually wrap sandwiches tightly in aluminum foil. Weigh sandwiches down with a large can, other picnic foods in the cooler, or a large skillet, etc. and let rest for at least 20 minutes. Unwrap and serve!
Calories 420; Fat 13g; Saturated Fat 5g; Carb 45g; Fiber 3g; Protein 33g; Chol 80mg; Sodium 770mg

Quick Dill Dip Pickles
Serves 20
3 cups water
2 tablespoons salt
1/4 cup sugar
1 teaspoon red pepper flakes
2 tablespoons Wildtree Dill Dip Blend
1/4 cup apple cider vinegar
1 pound assorted vegetables, sliced (Carrots, Cucumber,
Radish, Onion, Squash, etc)

In a large pot, bring all ingredients except for vegetables to a boil. Immediately pour over veggies in a separate, heat proof bowl. Place large plate over vegetables to ensure they are submerged in brine. Allow to brine for 4-18 hours. Drain liquid and serve.
Calories 20; Fat 0g; Saturated Fat 0g; Carb 4g; Fiber 0g; Protein 0g; Chol 0mg; Sodium 380mg

Cilantro-Lime Chips
Serves 10
1 (10 ounce) bag ruffled potato chips (preferably "Low Sodium")
1 tablespoon Wildtree Cilantro-Lime Rub
1 tablespoon course chopped cilantro

Lay out contents of entire chip bag onto a baking sheet in an even layer. Bake at 400 degrees F for about 5 minutes or until warm and natural oils begin to show. Immediately dust with spice blend (more than 1 tablespoon if you like them extra zesty!) and cilantro. Toss to make sure that they are evenly coated; serve warm.
Calories 170; Fat 10g; Saturated Fat 1g; Carb 15g; Fiber 1g; Protein 2g; Chol 0mg; Sodium 310mg

Berry Lemonade
Serves 4
1 whole lemon
2 mint sprigs
3 tablespoons Wildtree Wildly Blueberry Jam
1 tablespoon agave nectar
3 cups water
Ice

Into a large pitcher, juice lemon making sure to not get any seeds. Bruise mint and add to juice; mix in agave nectar and jam. Stir well to combine. Add water and ice, and serve.
Calories 60; Fat 0g; Saturated Fat 0g; Carb 0g; Fiber 0g; Protein 0g; Chol 0mg; Sodium 5mg