Celebrating Blog Day with Cafe Lynnylu

Cafe Lynnylu is another delicious blog filled to the brim with yummy recipe ideas. The photos Lynne takes of her food are so beautiful, one can practically feel and smell the steam coming through ones computer screen. Someday, I wish to have half of the photography skills Lynne and Helen (Tartelette) have. Okay. Fine, I’ll settle for a quarter of the skill they have.

Here are a few recipes from Lynne (the Georgia based writer, foodie and photographer behind Cafe Lynnylu).

Grilled Summer Vegetable Focaccia

For the Bread Machine Dough

2 teaspoons bread machine yeast
3 teaspoons sugar
1 1/3 cups warm water (105°F)
2 tablespoons olive oil
3 cups bread flour
1 1/2 teaspoons dried oregano
1 teaspoon salt

Place yeast, sugar, warm water, flour, olive oil, dried oregano and salt in the pan of the bread machine in the order recommended by manufacturer and process on the dough cycle. When cycle is complete, remove dough from pan. Let rest covered for a few minutes before preparing the focaccia. Can be made ahead-remove to container and refrigerate for several hours or until ready to assemble focaccia.

For the Grilled Vegetables

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 medium zucchini, cut into 1/4-inch slices
1 red bell pepper, seeded and quartered
1 red onion, cut into 1/4-inch slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese
thinly sliced fresh basil, optional

Preheat gas grill on high with grill basket on grate. Combine oil and balsamic vinegar in a small bowl. Brush oil over the zucchini, bell pepper and onion. Sprinkle with salt and pepper. When ready to grill, place vegetables in grill basket and grill for 4-6 minutes. Use a hot pad to remove basket from grill. Cut bell pepper quarters into 1/4-inch strips. Set aside until ready to assemble focaccia.

To Assemble and Bake Focaccia

Place PizzaQue Stone in a cold oven and preheat to 450°F. Generously sprinkle a wooden peel with cornmeal. Hand stretch dough or roll out on oiled waxed paper until desired size. Invert dough onto peel. Arrange grilled vegetables evenly over surface. Sprinkle with Parmesan cheese. Slide dough carefully onto stone in oven. Reduce heat to 425°F. Bake for about 20-25 minutes or until golden. Remove from oven. Transfer to a wooden board. Cool for a few minutes. Cut into desired pieces. Serves 6 generously.

For more information on Lynne’s Focaccia Recipe and to view more of her focaccia recipes, click here.

Blueberry Banana Smoothie

1/4 cup fresh or frozen blueberries
3/4 cup 0% Greek yogurt
1 cup apple juice
1 medium banana, sliced in the 1-1-1/2 inch pieces
2 tablespoons wheat germ
1-2 tsp honey

Combine all ingredients in a blender and process until smooth. Alternatively, use a hand blender to puree ingredients. Makes about 2-1/2-3 cups. Serves 2-4.

For more information about the Blueberry Banana Smoothie, click here.

Lynne – thanks for letting us spotlight you!

-C

Follow Cafe Lynnylu at http://blog.photographybylulu.com/