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Papa Dom’s Pizza Topping

Dominic Garramone
Peru, Illinois
Makes enough for 2 medium pizzas

Fr. Garramone, from the St. Bede Abbey, notes that this is great as an antipasto with crackers. For the best flavor, make it at least two hours before serving.

4 large plum tomatoes
1/4 cup chopped onion
4 garlic cloves, minced
1 tablespoon dried herb mix (recipe below)
8 Kalamata or other olives, pitted and chopped
3 tablespoons grated Asiago cheese
1/4 cup olive oil

Cut the top off the tomatoes. Squeeze out and discard the juice and seeds. Dice the pulp and place in a bowl. Add the remaining ingredients, mixing well. Cover the mixture and refrigerate. Use as you would tomato sauce when making pizza.

Dried herb mix:
4 parts rosemary
2 parts thyme
4 parts basil
2 parts marjoram
4 parts parsley
1 part sage

Combine all the ingredients and store in an airtight container.

Lemon Verbena Sorbet

Carolyn Smith
Lake Worth, Florida
Serves 8

On a warm summer afternoon, this refreshing sorbet is an elegant treat.

21/8 cups sugar
21/8 cups water
20 sprigs lemon verbena
1 cup carambola wine or other light, fruity white wine
2 tablespoons lemon juice
Candied edible flowers for garnish

Bring the sugar, water, and 12 sprigs of the lemon verbena to a boil in a nonreactive saucepan. Off heat, stir in the wine. Cover and refrigerate for sev­eral hours.

Strain out the lemon verbena and add the lemon juice. Pour the mixture into a shallow container and place in the freezer. When the sorbet is partially frozen, whip it with a fork to break up any lumps and return it to the freezer.

Five to 10 minutes before serving, remove the sorbet from the freezer to soften, then scoop it into bowls and garnish with the remaining lemon verbena sprigs and the candied flowers.

Olé Guacamole

Patricia Ann Thomson
Belton, Missouri
Serves 4

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