#perfectflavors

The perfect balance of salty prosciutto, sweet figs, creamy goat cheese, and melted mozzarella on a grilled pizza crust. A delightful combination of flavors!

Ingredients: 1 pizza dough. 1/2 cup fig jam. 2 cups mozzarella cheese, shredded. 4-5 fresh figs, sliced. 4-5 slices of prosciutto. 1/2 cup goat cheese, crumbled. Fresh basil leaves, for garnish. Olive oil, for brushing. Salt and black pepper, to taste.

Instructions: Preheat your grill to medium-high heat. Roll out the pizza dough into your desired shape and thickness. Brush one side of the dough with olive oil and place it on the grill, oil-side down. Cook the dough for about 2-3 minutes or until it starts to bubble and grill marks appear on the bottom. Brush the top side with olive oil while grilling. Flip the dough and spread fig jam evenly on the grilled side. Sprinkle mozzarella cheese over the fig jam. Tear prosciutto slices into smaller pieces and distribute them over the cheese. Add sliced fresh figs and crumbled goat cheese on top. Season with salt and black pepper to taste. Cover the grill and cook for an additional 4-5 minutes, or until the cheese is melted, and the crust is golden brown. Remove the pizza from the grill, garnish with fresh basil leaves, and let it cool slightly before slicing. Serve your Fig, Prosciutto, and Goat Cheese Grilled Pizza hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty and healthy salad with roasted Brussels sprouts, almonds, cranberries, and feta cheese. The quinoa adds a nutty flavor to the dish. Tossed in a balsamic vinaigrette to make the flavors go together perfectly.

Ingredients: 1 cup quinoa. 2 cups Brussels sprouts, halved. 3 tablespoons olive oil. Salt and pepper to taste. 1/4 cup chopped almonds. 1/4 cup dried cranberries. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Rinse quinoa under cold water and cook according to package instructions. On a baking sheet, toss Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy. In a small pan, toast the chopped almonds over medium heat until lightly browned. In a large bowl, combine cooked quinoa, roasted Brussels sprouts, toasted almonds, dried cranberries, and crumbled feta cheese. In a separate small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic to create the dressing. Pour the dressing over the salad and toss to combine. Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.