Ever since I studied abroad in Italy, I have loved Italian food even more! I’m not great at steering away from store bought jars of pasta sauce, but I do enjoy learning how to make dishes that are not just the typical pasta that you think of when you think of Italian food.
I just tried quinoa for the first time last year. I don’t know why I was scared of it. So I just avoided it. But last year, I had the opportunity to try it at a luncheon. I loved it! It has such a nice nutty flavor. The flavor was completely unexpected, but I really liked it a lot. I also like that fact that it is a healthy grain and yet gluten-free.
I chose to make a beet salad with quinoa to make it hearty and beets are in season right now. Once you roast them, they are some tasty treats. I thought that a red wine vinaigrette was the perfect accompaniment to the beets.
I made this delicious salad for my Farm-to-Table Potluck. You can see all the recipes from that event here.
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Instructions
Pizza is a staple in my house. It is one of our favorite meals. Bread and cheese and toppings. It may be the most perfect food. I recently threw a Farm-to-Table potluck and I wanted to use some beautiful squash and zucchini that I recently found at a farmers market.
This recipe is crazy easy and ridiculously good. With just a few ingredients, you will be surprised at the flavor that this pizza will bring. I decided to use goat cheese because, well, I love goat cheese. I wanted to use a cheese that would compliment the vegetables and not overpower them, but could hold its own with the crust.
You can peel the veggies any way you like. I just used a vegetable peeler and made long ribbons. This recipe is also a fave because of the delicious golden brown garlic that is in each bite. You absolutely can’t go wrong with this recipe. Your family will love you, and you may even convince them that this is a better option than delivery pizza. You can make this garden fresh pizza faster than calling out for pizza, and who doesn’t love that?
Ingredients
Instructions
I made this recipe for my Farm-to-Table Potluck with many other farm fresh recipes.
Happy Tuesday, friends! It’s Madison again from Wetherills Say I Do.
Do you ever try something at a restaurant and know that you have to make it at home sometime? Well that’s how this dish got started in our house. We went to a local restaurant called J.Peppers where I had the most divine meal ever. As you probably guessed, it was a chicken breast stuffed with goat cheese and pesto. Within a week probably, I redid the meal at home. Now it’s become one of our favorites!
We eat chicken a lot in our house and I love how easy it is to dress up chicken by stuffing it with some of your favorite ingredients. The other night I bought some goat cheese for another recipe and knew it would be a perfect weekend dinner to do our favorite stuffed chicken recipe! 
