January 31 • 2019 33
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Toppings of choice:
Fresh chopped or grilled vegetables
(bell peppers, zucchini, spinach,
mushrooms, kale, tomatoes, etc.)
Fresh chopped or caramelized
onions
Fresh chopped or roasted garlic
Sliced or pitted olives
Fresh herbs: basil and dill are
good choices
Pesto
Your favorite cheese or cooked
proteins: ground beef,
sausage, chopped chicken, etc.
Preheat oven to 425°F. Have ready a
large rimmed baking sheet.
Cut the breads in half lengthwise.
Spread with Marinara sauce (not too
much!) and place the breads on the
baking sheet. Top with your favorite
toppings. Sprinkle with cheese and
bake for 10-15 minutes until the cheese
is melted and bread are golden. Drizzle
with olive oil and serve hot or at room
temperature.
Note: Loading up your pizza with
topping is not a good idea; just a few
sprinkled works best.

SIMPLY DELICIOUS COLESLAW
A little bit creamy, a little bit tart.
6 cups finely shredded green
cabbage
2 cups chopped parsley
1 red bell pepper, minced
½ cup mayonnaise
2-4 Tbsp. red wine vinegar
2 Tbsp. fresh lime juice
1 Tbsp. sugar
¼ tsp. ground cayenne pepper
Salt and pepper to taste
Combine all ingredients (start with
2 Tbsp. vinegar) in a large bowl and

toss well (it’
s most efficient to toss with
your clean hands). Adjust vinegar and
seasonings to taste and chill until ready
to serve, up to a day ahead. Makes 8
servings.

TOFFEE PECAN BROWNIES

2 sticks (1 cup) butter or margarine
8 oz. good-quality, semi-sweet
or bittersweet chocolate chips or
chopped chocolate
1¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1½ cups sugar
4 large eggs
1 tsp. vanilla
1 cup chopped pecans
1 cup chopped toffee pieces
Preheat oven to 350°F. Line the bot-
tom only of an 8-inch square baking
pan with parchment paper.
Whisk together flour, baking powder
and salt in a medium bowl. Set aside.
Combine butter and chocolate
in a large microwave-safe bowl and
cook on high for 2 minutes. Stir until
smooth (if the chocolate is not com-
pletely melted, cook for 30 seconds
more and stir again).
Add the sugar, eggs and vanilla to
the chocolate mixture, stirring with a
rubber spatula until uniform. Whisk or
stir in flour mixture, then stir in nuts
and toffee. Transfer the batter to the
prepared baking pan.
Bake for about 35 minutes. Allow to
cool completely before running a knife
around the edge of the pan and turn-
ing the pan over onto a cutting board.
Remove the paper from the brownies
and cut them into 16-25 squares. ■

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Cal
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