Can’t stand the heat? Get out of the kitchen!

Record Observer - - Opinion -

You know when it’s hot and you just can’t bring your­self to stand in the kitchen or spend hours watch­ing over the grill — let’s be hon­est, I wouldn’t spend hours stand­ing over the grill no mat­ter what the weather, and my ten­dency to for­get that I started it in the first place is why I usu­ally leave this par­tic­u­lar task to the other half — ei­ther way, I cre­ated this quick recipe to get three easy sum­mer­time meals out of one prep time. And I still get a lit­tle help han­dling the grill, it’s a win-win.

I love pizza in all its many vari­a­tions — only pep­per­oni served cold will do for break­fast — and I like to ex­per­i­ment with dif­fer­ent com­bi­na­tions. The other night chicken and mediter­ranean an­tipasto made a win­ning pair, as did shred­ded pork with caramelized red onions and fig. In­de­scrib­ably de­li­cious and the hint of smoke from the grill was the per­fect com­ple­ment.

To get three meals out of my in­gre­di­ent list, I threw half the diced chicken and an­tipasto veg­gies on a bed of ro­maine with a lit­tle feta and sliced red onion, din­ner num­ber one, done! Pre­pared pulled bar­be­cue pork from the deli sec­tion of the gro­cery store, half went on toasted rolls topped with coleslaw and crispy fried onions and voila, din­ner num­ber two is ready in no time! With all the yummy left­overs, I had ev­ery­thing ready to put my piz­zas to­gether. Sta­ples al­ready on hand: fig pre­serves red onion olive oil From meal’s one and two: diced cooked chicken an­tipasto pulled bar­be­cue pork Ex­tras: Naan or flat­bread, or pre­cooked pizza shell shred­ded moz­zarella Pre-heat char­coal or propane grill so grill will hold tem­per­a­ture of at least 250 de­grees. Brush flat­bread or pizza shell with olive oil both sides. For the mediter­ranean pizza layer moz­zarella, chicken and veg­eta­bles. For the bar­be­cue pork pizza skip the olive oil on the top side, in­stead spread a layer of fig pre­serves on the crust. Top with moz­zarella, pork and caramelized onions. Cook over in­di­rect heat un­til cheese is melted.

A fresh brewed glass of iced tea or le­mon­ade with a sprig of mint is the only ac­com­pa­ni­ment these meals need, or if you have the time, a chilled glass of wine. Mmm, I love it when things come to­gether this eas­ily. If only the rest of life could do the same. Go with grace.

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