Grilled Greek Pizza

Guuurrrrll have I got a pizza for you.

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Y’all know how I feel about pizza. I want it Why? Because cheese. and bread. and cheese. PIZZA.

This one in particular really hit the spot for me. And yes, I know I say that about {every} pizza. But seriously. This one. Yes. It’s fresh and summery and easy to throw together and even easier to customize to your taste. Holler.

Ballerrrr, shot caller, twenty inch blades on the Impala….

Ok. I’ll stop white girl rapping now. Happy Tuesday and an even happier July to you friends.

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  • 1 batch of pizza dough — I like to use Trader Joe’s Garlic and Herb pizza crust
  • 1 jar of pizza sauce — again, I use the Trader Joe’s brand but any red pizza sauce will work here
  • Extra-virgin olive oil (garlic, if you can find it)
  • 1/2 cup basil pesto (from the store or make your own)
  • 1 red bell pepper, sliced
  • 1 orange or yellow bell pepper, sliced
  • 8 ounces shredded mozzarella cheese
  • Feta cheese, crumbled (about 4 ounces)
  • a couple handfuls of spinach to throw on top (optional)


Preheat the grill. Roll the dough out to about 1/4″ thick. Brush the top of the dough with olive oil and place the dough, oiled side down, onto the hot grill. Once on the grill, brush the un-oiled side with olive oil. Cook the dough according to for about three minutes or until lightly toasted on the bottom. Flip the crust, brush lightly with pizza sauce and then spread some of the pesto over the sauce. Top with the bell peppers, mozzarella, and feta. When the pizza is cooked through and the cheese is melted, remove from the grill and top with the fresh baby spinach.

Yields: 2 “American-sized” servings, 4 normal servings

Recipe slightly adapted from: Our Best Bites


Watermelon + Berry Fruit Salad with Lemon + Mint

You know how certain things, like a particular smell or taste, are like blasts from the past?

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One of my best friends made this salad for a friend’s BBQ last weekend. One bite of the fresh mint leaves and all of the sudden, I’m five years old again and playing in my grandma’s garden with both my brothers. Hot sun, dirty hands, dirtier feet, picking all the produce we can find…her strawberries were the best…all while munching on fresh mint leaves. I still remember the first time she told me to try chewing that mint — I thought, ‘You want me to put a plant, out of the ground, IN MY MOUTH?’ and of course, the second I did, I was hooked. Every time I passed that little flower bed by the door to the laundry room, I’d reach down and pluck a few. I mean, I felt like I was truly living the Little House on the Prairie.

The lemon and mint made this average fruit salad absolutely outstanding. Refreshing, colorful, and perfectly summery. Just be sure to send your thank you notes to Camille when you’re done eating…

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  • 1/2 a large watermelon, cut into 1-2 inch cubes
  • 12 oz. blackberries, rinsed
  • 6 oz. raspberries, rinsed
  • juice of one large lemon
  • handful of fresh mint leaves — approximately 12 leaves


Combine fruit in a large bowl. Throw in the mint leaves, and sprinkle lemon juice over the top. Toss carefully and then chill until serving time.

Recipe from: the oh-so-lovelyCamille

Grilled Vegetable + Pasta Primavera

The literal translation of “primavera” means spring, which is an entirely appropriate name for this dish.


Disclaimer: it’s been roughly 4 years since I’ve spoken a word of Italian, so I might not be wholly accurate in my translation, but can we just pretend that I’m remembering the word correctly?

I really liked whipping up this recipe. Being able to stand in the sunshine, grilling fresh vegetables and drinking a nice, cold glass of white wine is just about as perfect as a weeknight gets in my world. I mean, unless the vegetables are cheeseburgers and the wine is actually beer. Or a frozen margarita. Again, let’s play pretend.

So here’s the deal — you can throw in just about any veggie you want. You can use less crème fraîche and more olive oil if you want it to be a little lighter on the dairy. You can add more spices. Honestly, there are no less than 121,131,783,682 recipes on the internet for this dish — yes, I’m CLEARLY exaggerating — so feel free to get creative! And if I ever find THE perfect combination of aforementioned ingredients, you’ll be the first to know. I promise.


  • 2 large carrots, halved lengthwise
  • 2 zucchini, halved lengthwise
  • 2 yellow squash, halved lengthwise
  • 8 ounces haricots vert or thin green beans
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon coarsely ground black pepper
  • 2 garlic clove, minced
  • 2 tablespoons slivered fresh basil
  • 1 tablespoon chopped fresh oregano
  • 12 ounces uncooked bucatini pasta
  • 1 (8-ounce) container crème fraîche
  • For garnishing: fresh basil, fresh oregano


  1. 1. Place first 4 ingredients in a large bowl. Combine oil, 1/2 teaspoon salt, and next 4 ingredients in a small bowl. Pour 1 tablespoon oil mixture over vegetables, tossing to coat. Marinate 15 minutes.
  2. 2. Preheat grill to medium-high heat (350° to 400°). Grill vegetables 5 minutes or until tender. Cut into bite-size pieces. Cover and keep warm.
  3. 3. Prepare pasta according to package directions. Toss hot pasta with crème fraîche and remaining oil mixture. Stir in remaining 1/2 teaspoon salt. Toss pasta with vegetables; garnish, if desired. Serve immediately.

Yields: 4 main dish servings, or 8 side dish servings

Recipe adapted from: Coastal Living