As a chef who's obsessed with food quality, there isn't much more that excites me than the opening of a new restaurant or shop that's dedicated to bringing exceptional products to the community. I'm incredibly fussy about ingredients and very particular about where I shop. Like anyone else, I have my preferences, and our shopping habits are shaped by changing tastes and family tradition. My mom used to pick us up from school and take us to Joe's Produce in Livonia for fruits and veggies for the week. For my patience, I was rewarded with a small bottle of freshly squeezed orange juice, which I nursed the whole way home, trying to make it last as long as I could. Mom shopped there for years and I shop there now. I'm incredibly delighted that this weekend, they'll be opening a new meat and seafood shop, something I've been craving since I bought a home of my own. Just in time for the holiday weekend, I'll be able up my proteins and other ingredients for the picnic on Monday. The store will offer a variety of locally sourced meats, such as Michigan grass-fed beef and heritage Duroc pork . In addition to the locally raised items, several other quality meat and seafood items will be featured in their state-of-the-art meat and seafood cases. Bell & Evans all natural poultry products, veal, Maple Leaf Farms duck, Angus USDA Choice beef, Piedmontese beef, prime beef, and domestically raised all natural lamb will be hand trimmed by their in-house butchery staff. Those looking for ground beef without the fillers and by-products can purchase with the confidence of knowing that beef is ground daily in their refrigerated prep rooms to ensure the highest of quality and food safety. Sausages will also be made in-house. Varieties such as chicken, pork and lamb will be made using only fresh ingredients, natural casings, and unique recipes developed by their chefs. For convenience, customers will find oven-ready entrees, sides, a small selection of groceries, charcoal, and other grilling accessories. Behind the seafood counter, shoppers will find house-made salads, dips, sauces, and spreads, as well as smoked fish, and pickled options. The main attraction is the selection of sustainable catches, as well as select ecologically friendly farm-raised options. For shellfish lovers, the shop will carry several sizes of shrimp, all chemical-free. Mussels, clams and oysters will be available as well. The Grand Opening celebration will include product demonstrations and samples. On Friday, May 25th at 12 pm, there will be a live appearance by Jay Towers of Fox 2 and 100.3 FM, who will be on hand to give away prizes like movie passes, Tiger tickets, reusable shopping totes, and more. There will also be a chance to win one of four Bell & Evans turkeys. Here's a recipe for one of my favorite side dishes to prepare for a summer picnic. I hope you'll give it a try. Maybe I'll see you at Joe's! BLT Salad 1 1/2 pounds applewood smoked bacon 2 loaves Italian Ciabatta 2 containers red cherry tomatoes 2 containers yellow super sweet cherry tomatoes 2 heads Romaine Mayonnaise Pesto (recipe below) Method: Cook bacon in oven on parchment covered sheet trays until crispy. Cut into pieces (not bacon bits). While the bacon is cooking, make the pesto. Slice bread in half lengthwise, brush with oil, season and grill. Cut into small-ish cubes. Wash tomatoes and slice in half. Chop and wash romaine. Combine about 1 cup mayonnaise with pesto. Toss all ingredients together and dress with pesto-mayo, adding more as needed. Adjust the seasonings to taste. Basil Pesto 4 cups loosely packed basil leaves, washed and dried 2 cloves garlic, smashed ¾ cup pine nuts, toasted 1 cup grated parmesan cheese (good quality) 2 teaspoons balsamic vinegar (or to taste) 1 – 2 teaspoons salt, or to taste ½ teaspoon white pepper, or to taste 1 to 1 ½ cups olive oil (extra virgin preferred) Method: place basil, garlic, and pine nuts into the bowl of a food processor; puree until smooth, about 20 – 30 seconds with machine running, drizzle in oil, using enough to make a loose paste add cheese and just pulse briefly to combine; taste and season with salt, pepper, and vinegar to taste cover very tightly (it is a good idea to place a layer of plastic wrap directly on top of the surface of the pesto before putting the lid on the container) store up to a week in an air-tight container

Rich, creamy, the truffle of all produce, avocados can be tricky to eat if you don’t know how to properly prepare it.

The most important thing to keep in mind is to make a clean, smooth cut from the top of the avocado all the way down around the sides, and down to the bottom. By starting at the stem end and slicing down on each side, you will be able to easily twist the halves, opening up to the center.

To remove the pit, simply hold the pitted half in the palm of your hand, skin side down. Then, take a fork and stick it into the pit, being careful not to stab your hand. Simply twist the knife so that the pit is separated from the flesh.

Finally, take a large spoon and gently slip between the soft flesh and the skin, taking precautions not to tear and mangle the flesh.

Once the avocado is removed from the skin, it is ready to be cubed, sliced, or mashed.

Irresistable Guacamole

2 Haas avocados
1 teaspoon kosher salt or Matt's Mix
1 clove garlic, minced
1/2 bunch fresh cilantro
1 large jalapeno pepper
1 lime
Tequila, to taste

Split avocados in half. Remove the pits and scoop out the flesh into a glass or stainless steel bowl. Add the salt and garlic and mash.Chop the cilantro. Halve the jalapeno and remove the ribs and the seeds; mince. Halve the lime and squeeze the juice over the mashed avocados. Add a splash of tequila. (Be careful, you don't want too much in there!) Add the cilantro and minced jalapeno and combine thoroughly with avocados.

Taste and add more salt, lime, and/or more jalapeno if desired. Serve immediately or refrigerate until ready to serve.

Tip: To prevent the guacamole from browning while in the refrigerator, lay a piece of plastic wrap directly on the surface of the guacamole and press down gently, pushing out any air between the dip and the plastic wrap. Doing so will slow down the oxidation of the avocado caused by the exposure to the oxygen in the air.

If you've never grilled asparagus before, it's time to give it a try! This week is going to be gorgeous, according to the forecast, so if you rolled the grill into the garage, push it back to the patio and get ready to grill up this very simple recipe!

Grilled Asparagus with Manchego

2 lbs. fresh asparagus, trimmed

2 Tb. pure olive oil

As needed, Matt's Mix or salt & pepper

2 oz. Aged Manchego, grated or shaved

Method:

Heat grill to medium-high. In a large bowl, toss the asparagus with oil and season with Matt’s Mix. Grill, turning occasionally, until just tender, 4 to 6 minutes. Transfer to a platter and sprinkle with the manchego and serve.

Noodles with Chicken & Peanut Sauce

1 package rice noodles
2 cups shredded cabbage
1 cup julienned carrots
1 English Cucumber, diced
Roasted or Rotisserie chicken, meat pulled from bones, shredded and skin removed

Peanut Sauce, as needed (recipe below)

Method:
Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl.

Peanut Sauce

1 cup Peanut butter
1/2 cup Soy sauce
1/2 cup Lime juice 1/4 cup Sesame seed oil
4 Tb. Garlic, minced
2 Tb. Tobasco sauce/Sambal
2 Tb. Brown sugar
1/2 can of Coconut milk (or more as needed)

Method:
combine all in the bowl of a food processor.

It seems like everyone has a touch of the sniffles this week, feeling somewhat under the weather. With a hectic schedule, who has time to be sick? And, worse, when busy, it's a rare person who wants to prepare a home-cooked meal when feeling run down.

This weekend, I found myself in just this same situation. With work demands, as well as a brief trip out of town, topped off with a touch of a cold, I knew that a batch of chicken noodle soup was in order, but wanted to make it quickly.

There's a secret to making the perfect batch of chicken noodle soup in a snap - a rotisserie chicken. Here's the recipe - enjoy!

Chicken Noodle in a Snap

1 rotisserie chicken
2 large carrots, peeled and chopped
2 large Spanish onions, diced
1 clove garlic, minced
1 small heart of celery, chopped
3/4 cup white wine (I tend to use what's open in the fridge)
2 quarts chicken broth
1 small bunch of fresh sage, stems removed and leaves minced
2 - 3 cups of egg noodles
Matt's Mix or Salt & Pepper to taste
Method:
Remove the skin from the rotisserie chicken, and discard the skin. Shred the chicken off the bones and set the bones in a large stock pot, and cover with the broth. Simmer the broth and bones while you prep all of your other vegetables (about 15 - 20 minutes).
**TIP - if you routinely buy a rotisserie chicken, save the carcass in a ziplock bag and keep it in the freezer, for additional flavor boosters as needed.
Using a strainer, pour the chicken broth into another bowl and set aside. Discard the bones. Using that same stock pot, add a small amount of canola oil or pure olive oil (cover the bottom of the pot) and start to saute the onions, stirring occasionally so they do not burn.

When the onions are nicely caramelized, take the white wine and pour it into the stock pot, scraping up the caramelized bits off the bottom of the pot, stirring with a wooden spoon. Add the carrots and celery. Add the stock. Simmer until the carrots are tender.

Add the egg noodles and continue to simmer until the noodles are tender. Add the minced sage and season with Matt's Mix or salt & pepper to taste. Serve.

This week, our recipe was a quick and easy fruit bar - perfect for weekend snacking or an impromptu dessert when paired with vanilla bean ice cream.

Raspberry Pecan Squares

3 3/4 c. All Purpose Flour
1.5 c. sugar
1.5 c. butter
1 each egg
1 each yolk
1.5 c. chopped pecans

1 jar all natural raspberry preserves
1 jar all natural peach preserves
powdered sugar for dusting

Method:
In the bowl of an electric mixer, combine the flour, egg, pecans and sugar (use the paddle attachment). Cut in the butter and scrape the bowl as necessary. Mix until crumbly.

Reserve ¾ c. of the crumb mixture to use as the topping.

Press the remaining crumbs into the bottom of a greased 8X8 pan. Spread the jams over the top. Sprinkle with the crumbs. Bake at 375 for 30 minutes until golden brown.

Cool and cut into squares and dust with powdered sugar.

I like to entertain on the weekends, enjoying the company of family and friends in my home, but, like everyone else, often, I'm pressed for time. I want to serve a home-cooked meal, but don't want to spend a lot of time getting it from the kitchen to the table. For winter and spring months, one of my "go-to" dishes is risotto.

Easy to prepare and versatile, risotto is a perfect entree or side dish offering. Paired with chicken, fish, or seafood, it's a satisfying meal. Need a vegetarian option? No problem! Risotto can be served with asparagus, fresh peas, mushrooms and several other vegetables to round out the dish.

Don't forget to finish the risotto with a grating of cheese like Parmesan or Asiago. If you prefer a creamier texture, you can stir in some Mascarpone or Boursin. Enjoy!

Lemon Risotto

6 cup. chicken stock

4 tablespoons butter

2 tablespoons olive oil

2 large shallots, chopped

2 cups arborio rice or medium-grain white rice

1/4 cup dry white wine

2cup freshly grated Parmesan cheese (about 3 ounces)

3 tablespoons chopped fresh parsley

3 tablespoons fresh lemon juice

4 teaspoons grated lemon peel

Method

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 tablespoon butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining butter. Stir in parsley, lemon juice, and lemon peel.

Happy Valentine's Day! Here are the recipes for the rest of the menu we've suggested for your special meal. Enjoy!

Italian Vinaigrette

1/4 cup red wine vinegar

4 garlic cloves

3 teaspoonsDijonmustard

2 tablespoons fresh oregano

2 tablespoons fresh basil

3/4 cup extra-virgin olive oil

Preparation

Combine the vinegar, garlic, mustard, and oregano in the bowl of a food processor . Add the olive oil in a slow, steady stream while the processor is running, until all the oil is incorporated. Season and refrigerate in an airtight container until ready to use or up to 1 week.

For the salad, wash and dry green leaf and red leaf lettuces. Tear into bite sized pieces. Garnish the salad with slices of thinly sliced red onion, roasted fennel (recipe follows), and halved grape tomatoes.

Roasted Fennel

2 large fennel bulbs
1/4 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Parmesan shavings

Directions

Preheat the oven to 400 degrees F.

Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, using a mandolin, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.

Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

Lemon Chicken with Garlic F

1/4 cup all-purpose flour

Coarse salt and freshly ground pepper

4 chicken cutlets, about 1/4-inch thick

2 tablespoons olive oil

3 tablespoons unsalted butter

6 tablespoons dry white wine

1 tablespoon fresh lemon juice

2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again

As needed grilled artichokes (available at the Olive Bar at Joe's Produce)

1 tablespoon chopped fresh flat-leaf parsley

1 box fettuccine pasta

2 cloves garlic, minced

4 Tb. butter, melted

Method:

Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.

Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

Meanwhile, melt some butter in a small sauce pan. Add the minced garlic and lightly "toast" it to bring out the aroma. Cook the pasta in boiling, salted water to al dente. Drain and toss with the melted butter and garlic.

Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.

Serve: Immediately pour the sauce over the chicken, and serve with fettuccine that has been tossed with melted butter and toasted garlic.

Chef’s Candy

1 ¼ lb. semisweet chocolate, chopped fine

3 cups heavy cream

2 oz. butter

8 each egg yolks, at room temp.

1 ½ oz dark rum (use Meyers)

1 cup toasted hazelnuts

Method:

Line a loaf or pate/terrine mold with saran wrap. If you do not have a pate mold, simply use a loaf cake pan. Set aside.

Bring the cream, butter and rum to a boil. Pour over the chocolate and stir to combine. Carefully add in the egg yolks.

Fold in the nuts and pour into the mold. Freeze until set.

When set, unmold and slice.

For the first recipe on our Valentine's Day menu, I've selected a simple appetizer that everyone raves about! This recipe serves four, but, you might want to double-up since no one can resist taking seconds!

Grilled Halloumi with Lemon & Garlic

2 lemons
2 lbs. pound Halloumi cheese
1 large garlic clove, minced
1/4 teaspoon sugar
½ cup tablespoons olive oil
2 tablespoons finely chopped fresh dill

Method:

Marinate the halloumi in the garlic, oil, dill, lemon, and sugar.

Heat an indoor grill (George Foreman, etc.) or panini machine and spray it with cooking spray (just enough to keep it from sticking). Add the cheese and grill until it’s golden brown.Serve with crusty bread or simply by itself.



Drizzle the remaining marinade over the top.

Valentine's Day gets a lot of undeserved "bad press" from guys (and maybe some gals) who like to say that it's just a "Hallmark" holiday. Many protest the celebration in anger, insisting that they don't need a special day to tell their special someone that they love them. People who find themselves single around Valentine's day might wish the holiday would just disappear, wrongly considering it a holiday for lovers only. While these reasons may resonate with some, it's safe to say that Valentine's Day is here to stay, and no amount of protesting or bad press is going to wipe it off the calendars.

Every year, my family gets together for dinner on Valentine's Day. It's a special time together, celebrating our love for one another and it's inclusive of everyone. Single and married siblings gather around the table. Grandma (if she's in town), is there too, and we're so grateful to have her with us.

This year, you may have already started planning your Valentine's dinner date with your sweetie, but why not have an impromptu celebration with family and friends to celebrate how these relationships enhance your life? In the next few blog posts, we'll post a recipe that you can serve as a course for your special celebration. Don't worry - there's not a lot of work to do - the recipes are straightforward and simple to prepare.

Here's what you can expect to see on the menu:

"Grilled" Haloumi with Lemon and Dill
Simple Green Salad with Roasted Fennel and Herb Vinaigrette
Lemon Chicken with Garlic & Herb Fetuccini
Chef's Candy (the original recipe from Cafe Bon Homme, Plymouth)

There's a lot of talk about so-called "Superfoods", and many of them are probably things you're already eating, like blueberries, salmon, oats, yogurt, and spinach, but there are so many more that may not be as easy to cook or pair with other foods to enjoy in a recipe.

Dark, leafy greens are excellent sources of vitamins and minerals. One of my favorite leafy green vegetables are Swiss Chard. Swiss Chard is a beautifully colored vegetable that sometimes has bright orange, yellow and magenta stems, which are edible. The bright colors of the stems make for a gorgeous palate for serving the greens steamed, sauteed or in soup. Swss Chard is a great source of Vitamins C, K and A, as well as Magnesium, fiber, Folate and Biotin.

There is a lot of talk about how we should eat dairy products like milk, cheese and yogurt in order to get the calcium we need, but did you know that dark, green leafy vegetables are a better source of calcium than diary?! In just one cup of Swiss Chard, there is a whopping 101 mg of the calcium your body needs in order to keep your bones strong. Unlike dairy, eating Chard will give you the dietary fiber your body needs to keep your heart and digestive system operating at peak performance.

When cooking Chard, like other vegetables, it is essential to avoid over-cooking them, which will kill their nutrients and vitamins. Keep the colors bright, once the bright colors of your veggies fade as a result of cooking them too long, the vitamins are all but obliterated. While steaming and sauteeing Chard is a great way to enjoy it as a side dish, I also love the recipe below because it's a different way to prepare them when you're looking for a change of pace. I also like this recipe because all of the other vegetables make for a filling, colorful soup that's quick and easy to prepare. Enjoy!

Hearty Vegetable Soup with Swiss Chard and Sausage

3 large carrots, peeled and sliced
2 large onions, peeled and diced
3 cloves of garlic, minced
1 medium zucchini, sliced into half-moons
1 bunch Swiss Chard, washed thoroughly and leaves torn. Save the stems.
6 cups chicken or vegetable broth
1 can canelinni beans, drained
1 lb. Italian Sausage with fennel (can be pork or turkey). Squeeze the sausage out of the skin and discard the skin.
Matt's Mix seasoning, as needed (or salt and pepper)
Canola oil or pure olive oil, as needed

Method:

Add a small amount of oil to the bottom of a large stock pot and brown the sausage. Once the sausage is browned, remove it from the pot and set aside. Take the onions and saute them in the pot until nicely caramelized. If more oil is needed in order to keep them from burning and sticking to the bottom of the pot, add a small amount of oil. Saute the garlic with the onions.

Once the onions are nicely browned, add about one cup of stock to the pot and stir vigorously and scratch the bottom of the pan with a wooden spoon to release the nicely browned bits from the bottom. Add the carrots and the rest of the stock. Simmer for about ten minutes and meanwhile, slice the Swiss Chard stems into half moons (like celery). Set aside.

Add the zucchini and the Chard stems to the soup pot and simmer for about 5 more minutes. Add the sausage back to the pot and add the beans. Stir everything together. Add some seasoning and adjust to taste. Add the Chard leaves last and stir just to wilt them. Serve.

Avocados are a delicious way to add color and texture to your recipes. While most people may use avocados only for guacamole or sliced on a sandwich, there are lots of other ways to incorporate them into your recipe rotation.

When selecting an avocado, the skin color alone will not be the only indication of ripeness. Select an avocado that is firm to the touch but gives to gentle pressure. Avoid selecting avocados that have dark blemishes over soft fruit. (Yes! Avocados are a fruit!) If there are not any ripe avocados on the shelves of your fruit market, simply select the ones you like and take them home to ripen. Avocados ripen nicely if placed in a brown paper bag, which has been closed tightly, and left for 2-3 days. To accelerate ripening, add a banana to the bag and close. The ethylene gas released by the banana will help the avocado to ripen faster.

One of my favorite ways to use avocados is to make an avocado and mango "salsa." It's really more like pico de gallo in texture, but it makes a delicious dip or garnish for grilled chicken and fish - or even flank steak. If you cannot find ripe mangoes, ripen them the same way you are ripening the avocados, in the brown paper bag.

Mango & Avocado Salsa

1 medium ripe avocado, peeled and cut into 1/2" dice
1 medium ripe mango, peeled and cut into 1/2" dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
3 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lime juice, use as needed
Kosher salt and freshly ground black pepper (or Matt's Mix)
Method:
Combine all of the ingredients together and allow to "marinate" for at least 30 minutes. Adjust the seasoning to taste. Serve cold or at room temperature.

Red Bell peppers are a colorful and flavorful way to include a vegetable side in your next dinner recipe rotation. This recipe pairs the peppers with broccoli rabe, another interesting twist on the ordinary vegetable offerings.

Broccoli Rabe with Roasted Red Peppers
2 large red bell peppers
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped
pure, olive oil, as needed
Matt's Mix (or salt & pepper), as needed
Char peppers directly over grill or broil until blackened on all sides. Enclose peppers in a mixing bowl tightly covered with plastic wrap for 20 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips.

Working in batches, cook broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well.
Heat olive oil in heavy large pot over medium-high heat. Add broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with Matt's Mix (available at Joe's Produce) or salt and pepper and serve.

A great event has several components that set the stage for an incredible celebration.

We've talked about decor and the do-it-yourself stuff that can make your event unique, but what happens when you don't have the time, inclination or talent to add the "Martha Stewart touch" to your centerpieces or accent greenery? That's where your trusted florist or specialty shoppe comes to the rescue.

Greenery - Decorating with fresh cut greens can help bring the spirit of the holidays into your home. From the traditional scent of balsam fir, to the classic look of fresh pine. Wreaths, garlands, porch pots and kissing balls are all avaialbe to start your holiday decorating. Create the warmest welcome on your front porch with a traditional holiday wreath.

Centerpieces - Fresh beautiful flowers and greenery are the perfect accent to any holiday table. Depending on the theme of your celebration and how formal or casual it may be, there are a lot of centerpiece options available! Choose one off the shelf or order something special. I've come to love the talented designers at Joe's Produce Gourmet Market. I've found their flowers to be long-lasting and they always create the perfect arrangement to adorn my holiday table or deliver as a gift.

With the hectic holiday schedules, multitasking is really important. Let your grocery shopping do double-duty and pick up a festive centerpiece for your table this holiday season while you're already at the store.

Traditional Holiday Plants for Your Home - Beautiful poinsettias are available this season in many colors and sizes. You will surely find the perfect holiday plant to brighten your home or someone else's. Poinsettias are a fantastic way to add a festive touch to any backdrop, and, they're incredibly hearty so they last a very long time!

Even though there's a chill in the air, there's still time to do dinner on the grill. Weeknight meals can be tricky, so pizza is often on the menu. Instead of "hot & now", you can make your own in about 30 minutes, depending on which toppings you choose.

Grilled pizza can be as simple as 'margarita' style, or a little more complex with spinach, chicken and bacon. The easiest way to get your pizza recipe going is to use a pre-made pizza dough (I prefer Tiseo's, a frozen dough, made in Michigan).

There are still plenty of incredible tomatoes to make your pizza exceptional. Whether you prefer roma, beefsteak, grape or heirloom, vine-ripened tomatoes are at the peak of freshness. Drizzled with a high-quality olive oil, and some fresh mozzarella, you'll have a colorful and satisfying dinner tonight.

If 'margarita' style isn't your taste, use your imagination to create the pizza you crave. A rotisserie chicken, your favorite barbecue sauce, and Monterrey Jack cheese is your custom BBQ chicken creation. Using some bacon, spinach (perhaps sauteed in the bacon fat), and Pepper Jack cheese is a delicious twist on spinach artichoke dip.

Once you've determined which types of toppings you want to use, it's time to get to work. Thawing the dough is the most important step, unless you're using refrigerated dough, of course. Clean, oil, and preheat your grill.

If you plan ahead, you can thaw the dough in the fridge, or zap it in the microwave in short bursts in case you're in a big hurry. Once the dough is thawed, roll it out on a lightly floured surface, as thin or as thick as you would like. Brush both sides of the crust with canola oil or pure olive oil, sprinkle with sea salt and freshly cracked black pepper, OR, use my favorite seasoning, Matt's Mix (a chef-inspired, all-purpose seasoning, found at Joe's Produce Gourmet Market).

Once the dough is rolled out, brushed with oil and seasoned, it's time to grill. Place the crust onto the hot grates and mark on each side, being careful not to burn it. If your crust is rolled thick, you will need to finish the pizza by baking it in the oven for a while to ensure it is cooked all the way through. If you've rolled the crust out to be thin, a quick minute or two on each side of the crust should do the trick.

Once the crust is nicely marked and crisp, you're ready to assemble your pizza. Finish the pizza by adding the toppings to the crust, and, finish in the oven (about 400 degrees) to melt the cheese.

Enjoy!