Bruschetta
Vegetarian

1 lg organic garlic clove, crushed and minced
4 Tbs extra virgin olive oil
6 lg tomatoes, peeled, seeded and chopped
1/4 cup fresh organic basil leaves, minced
1 Tbs balsamic vinegar
6 slices crusty Italian bread halved
parmesan cheese
salt & pepper to taste

Mix all ingredients together except the bread and cheese. Preheat broiler. Arrange the slices of bread on a baking sheet and broil 5 inches from the heat until lightly browned. Turn and browned on the other side.  Add tomato mixture to bread, top with cheese and broil to melt.

This can also be served cold. Put tomato mixture and parmesan in bowl and serve bread or crackers on tray along with bowl of bruschetta.

Recipe submitted by Diane Sellers.

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Foccacia bread
Vegan

1 med baking potato, peeled and quartered
1 1/2 tsp rapid rise yeast
3 1/2 cups flour
1 cup warm water
2 Tbs olive oil
1 1/4 tsp salt (may add more for flavor)

Grate cooked potato. In food processor pulse yeast, ½ cup flour, and ½ cup warm water, cover and set aside 20 min. or until bubbly. Add remaining ingredients. With paddle in mixer, blend until mixed, switch to dough hook, knead 5 minutes at medium speed. Transfer to oiled bowl, cover and let rise 1 hour. Press dough flat, in 2 halves on sheet pan, let rise 45 min. Dimple dough with fingers, put on desired toppings. Bake at 425 for 23 to 25 minutes. Makes two loaves. Enjoy!

Recipe submitted by Pete Weikel, Jr. of Stadium Bistro in Tacoma

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Seasoned Butter

Place a stick of softened, unsalted butter in a bowl and whisk in desired flavorings. (1 Tbs grated citrus rind or 3 cloves garlic minced with 1 Tbs chopped chives or 1 Tbs cinnamon, honey)

Transfer butter onto sheet of waxed paper. Fold edge over butter and roll into log lengthwise.

Twist ends of wax paper in opposite directions to seal.  Chill for at least one hour before serving.  Serve with warm bread.

Recipe submitted by Diane Sellers.

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