Everything But The Kitchen Sink Sundaes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Steps:

• Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes. It will slowly turn golden brown. Carefully whisk in the whipping cream. Add butter and vanilla extract and cook for 1 more minute. Can be stored up to 2 weeks, if covered tightly and refrigerated.
• Scoop ice cream into 4 ice cream sundae bowls. Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce.

Steps:

• Preheat the oven to 500 degrees F.
• Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
• On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
• Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
• Place the pizza in the oven and cook until the edges are just golden to dark brown,
• 10 to 12 minutes.
• Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.