WellesleyWeston Magazine

FALL 2012

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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food & wine "children's ever-changing palates" HAWAIIAN PIZZA BREAD This recipe from Ashley Bade makes a fun alternative to the typical sandwich and packs well in lunches. Since it contains pineapple, there's no need to pack a serving of fruit on the side. 1 multigrain prepared pizza dough (from a grocery store) 2 cups chopped reduced-sodium deli ham 1½ cups diced fresh pineapple 2 medium tomatoes, diced 2 cups shredded part-skim mozzarella cheese 1-2 tbsp. olive oil (optional) Garlic salt or Italian seasoning, to taste (optional) n Preheat the oven to 375 degrees. Spray a 9x11 inch cookie sheet with non-stick spray. n Lightly flour a countertop or other flat surface and roll out the pizza dough into a large rectangle approximately 9 x 11 inches. n Starting about 2 inches from the edge closest to you, lay out half the chopped deli ham, half the pineapple and half the tomatoes in a line approximately 2 inches wide going the length of the dough. Sprinkle this layer with half the mozzarella cheese. Take the 2 inch margin and fold it over the filled layer, folding the dough by one third. n Directly next to the folded edge, place another 2-inch-wide layer of the ham, pineapple, tomatoes, and cheese. Wet the far edge of the dough with water and bring it over the top of the folded layers to the edge closest to you. The filled layers should be directly on top of each other and the dough should be roughly 4-6 inches across. Seal all the edges by pressing the dough thoroughly with your fingers. Wet the ends of the dough as well and seal tightly. n Place the filled dough onto the cookie sheet. At this point you can drizzle the top with olive oil and sprinkle with garlic salt or Italian seasoning for flavor if you'd like. n Bake for 25 minutes and remove when browned and a toothpick comes out of the dough clean. Serve warm or allow to cool, slice, and refrigerate for later. Makes 12-14 slices keep fragile fruits, such as raspberries, from squashing, and create small, easy-to-eat portions. This approach also creates minimal waste. Foods that can spoil should be kept in an insulated bag with an ice pack. A frozen juice box or box of flavored milk can double as an ice pack – but both kinds of drinks contain a lot of sugar that should be balanced with other parts of the lunch. Sarah Jensen of Weston likes to streamline the lunches she sends to school with her seventh grader and her fifth grader. She has learned to chop fresh fruits, such as melons or pineapples, on Sunday nights so these items will be easy to pack during the week. To save time in the morn- ings, she makes breakfast and lunch at the same time. A favorite lunch item for both kids is a Greek yogurt parfait layered with fresh fruit. They mix in granola at lunchtime. "I enjoy the interaction. Over time, I see them getting more evolved about defining their tastes. I'm learning more about what they like – mustard on their bread, chopped pickle with their tuna," she says. "It's not a pain. If we don't have time, they can buy the lunch at school and it's a good option. " 178 WellesleyWeston Magazine | fall 2012

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