DAFFODIL (MARCH FLOWER of the MONTH) ~ ROASTED PEPPER, GARLIC & GOAT CHEESE PIZZA / MIXED GREEN SALAD with LEMON VINAIGRETTE

"Daffodils that come before the swallow dares,

and takes the winds of March with beauty."

~ William Shakespeare

ROASTED PEPPER, GARLIC & GOAT CHEESE PIZZA

~ Simple supper made with convenience foods, perfect for Lent

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1/4 cup extra virgin olive oil

1 thinly sliced red onion

6 cloves minced garlic

1 12 oz. jar drained roasted yellow & red peppers

1/4 tsp. dried crushed red pepper

freshly ground black pepper

1 16-oz. Boboli (baked cheese pizza crust)

6 oz. crumbled soft goat cheese (like Montrachet)

1 Tbsp. chopped fresh thyme (1 tsp. crumbled dried)

• Preheat oven to 450-degrees.
• Heat olive oil in heavy large skillet over medium heat. Add sliced onion and garlic and saute until very soft, about 20 minutes. Add roasted peppers, pepper flakes and ground pepper to taste. Tip pan and use a bit of oil to brush over boboli crust.
• Place Boboli on pizza pan or cookie sheet. Top with onion and pepper mixture. Sprinkle with cheese and thyme. Bake until cheese melts, about 12 minutes. Cut into wedges and serve. (2-4 servings)

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MIXED GREEN SALAD WITH LEMON VINAIGRETTE

2 heads Boston or butter lettuce torn into bite-sized pieces

1 head radicchio torn into bite-sized pieces

1 bunch arugula

(or substitute all above with baby spring mix - 1 large handful for each serving)

1 bunch trimmed watercress

1 thinly sliced English cucumber

2 stalks thinly sliced celery

2 finely chopped shallots

2 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

1 Tbsp. white wine or white balsamic vinegar

1 tsp. grated lemon zest

3/4 cup extra-virgin olive oil

coarse salt & freshly ground pepper

• Whisk shallots, lemon juice, Dijon mustard, vinegar and zest together. Gradually whisk in oil. Season with salt & pepper.
• Combine greens, cucumber and celery in large salad bowl. Dress with vinaigrette and toss well. (10 servings)