Foodscaping With Flair

1 premade pizza crust
1 cup pesto
8 oz burrata or mozzarella
3-5 ripe tomatoes
1 ripe peach
A handfull of fresh arugula or spinach
Good quality olive oil
Sea salt

1. Start up your grill. While the grill heats up, cut tomatoes in half and sprinkle each side with salt. Once the grill is hot, brush the tomatoes with olive oil and grill for 5-10 min flipping them over halfway through. Repeat these steps with the pitted peach.

2. Place grilled tomatoes and peach in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, slice into 1/2” slices and set aside.

3. Roll or stretch out the pizza dough. Brush it with olive oil and place on the hot grill for 1-3 minutes on each side until it is cooked and has nice char marks.

4. Remove crust from grill and assemble the pizza. Start by spreading out the pesto, then the peach and tomato slices. Next slice or rip up the cheese and spread it evenly. Finish by sprinkling the greens and salt to taste and drizzling with olive oil. Slice and enjoy!

6-10 rhubarb stems chopped
4 cups strawberries, washed and trimmed
1/2-1 cup cane sugar or agave syrup
1 cup lime juice
1 1/2 cups tequila
3/4 cup triple sec
Crushed ice
Coarse salt and lime wedges for salt rims (optional)

1. Using a sharp knife or peeler peel off rhubarb skins in thin strands and set aside for garnish.

2. Rub the rims of your glasses with lime wedges and dip in the salt to rim.

3. Place chopped rhubarb, 1/2 c lime juice and sweetener in a sauce pan. Cook on medium heat until the consistency of a chunky jam and set aside to cool.

4. Place cooled rhubarb mixture, strawberries, remaining lime juice, tequila and triple sec in a blender and blend until smooth. Add ice and water and blend to your preference. Pour into your prepared glasses and garnish with rhubarb twirls and enjoy!

6 ripe tomatoes
2 ears of corn
1 poblano pepper
1 small yellow onion
1-2 jalapeños
2 limes
A splash of apple cider vinegar
1/2 cup chopped cilantro
Salt to taste

1. Start up your grill. While the grill heats up prep the veggies. Cut the tomatoes in half, sprinkle each side with salt and set aside. Cut the onion in half leaving the skin on. Shuck the corn, boil for 3 minutes and set aside.

2. Once the grill is hot, brush all the veggies down with olive oil and grill for 10-15 min flipping them over halfway through. Grill the peppers for a bit longer than the rest letting them char on all sides.

3. Place grilled tomatoes and peppers in a bowl and cover with a lid or plastic wrap to steam. After a few minutes, the skins should be easy to peel. Peel the skins, deseed the peppers and dice.

4. Cut the corn off the cob and add to the tomatoes and peppers. Remove the skin from the onion, dice and add to the mix.

5. Add the vinegar, lime juice, cilantro and salt. Mix well and enjoy!