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Chevre & Roasted Veggie Pizza:
Chevre & Roasted Veggie Pizza:
This is an adaptation of one of the most popular pizzas at On the Rise. You can roast the frozen peppers from last week's share, and carmelize some onions from this share. If you would like some fresh tomato sauce on this pizza, take some of the frozen tomatoes , hold them under hot water to remove skins, chop them and then simmer them in a wide pan to thicken the sauce while onions are carmelizing and peppers are roasting.
1 pizza crust
Shredded mozzarella cheese
fresh chevre
roasted red peppers (fresh diced frozen peppers are good too)
carmelized onions
herbs - fresh or dried oregano and basil and perhaps a bit of thyme too
Roasting the peppers - Slightly oil the peppers with olive oil using your fingers and then place them under the broiler for 6-10 minutes until browned,
Carmelized onions - using 2-3 TB olive oil for each 2 or 3 onions, sauté onions in a hot pan, stirring often, for 10-20 minutes until browned.
Ben's new simplified instructions on how to use and bake your pizza go like this:
1. Thaw dough completely (don't wait for it to rise)
2. roll it & stretch it
3. top it
4. bake it on a stone or pan at a high temp (450°F)
5. take it out (cool it for a few minutes) and eat it!
Kale & Potato Soup
Kale & Potato Soup
4 large russet potatoes, washed, cut into large cubes
3 links linguica sausage, cut into small cubes (or andouille, kielbasa or chorizo...)
2 cloves garlic, sliced
1 large onion, small dice
2 tbsp. olive oil
1 bunch kale, ribs removed, chopped
3 quarts chicken stock
3 sprigs fresh oregano, stripped and roughly chopped
Heat oil in soup pot Add linguica and sauté until the oil takes on a reddish hue.
Add onions and garlic and sauté until onions are translucent. Add chicken stock and bring to simmer. Add the potatoes and cook until they are just tender. Remove from heat. Add kale and oregano and stir until the kale wilts.
Cut thick slices of the Elmore Mountain bread. Rub with some olive oil and toast them in oven. Ladle soup into bowls and place a piece of bread on top.
Spring Vegetables with Pasta
Spring Vegetables with Pasta
I love that the summer veggies are really starting to come in force now. Here's one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.
3 carrots, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow or red bell pepper, cut into thin strips
1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
1 cup sugar snap peas, bias cut, in half
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tbsp. fresh oregano or basil
1 pound penne rigate
1/2 pint cherry tomatoes, split in half
1/2 cup freshly grated Reggiano
Preheat the oven to 450 degrees.
In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper. Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. In the last 30 seconds, add sugar snap peas and kale to the water, Drain and rinse briefly with cold water.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes. Drizzle with some more olive oil and fresh herbs. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Kale Quesadillas
Kale Quesadillas
Serve these with your favorite fresh or canned salsa and a dollop of creme fraiche. The Indian Cabbage and Carrot Salad, below, would make a perfect side dish. Approximately 4 servings.
1 TB sunflower oil or bacon fat
1/2 a sweet onion, minced
2 garlic scapes, minced
One bunch of kale, stems removed and leaves roughly chopped
1 large green pepper, stems and seeds removed, chopped (optional)
1/4 tsp kosher salt, or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 tsp ground cumin
1 TB minced fresh oregano, or 1 tsp dried, crumbled
8 oz Neighborly Farms Monterey or Pepper Jack Cheese, shredded
2 extra large (12) flour tortillas
Preheat oven to 375F. Heat oil or bacon fat in a medium frying pan over medium-high heat. Add onion and scapes and saute until onions are translucent, about 3 minutes. Add kale, green pepper if using, salt, pepper, cumin and oregano. Toss to combine and continue sauteing until kale is nicely wilted, about 3-5 minutes more. Taste mixture and adjust seasonings.
Lay bottom tortilla on a greased cookie sheet or round baking stone. Spread kale mixture evenly over tortilla and sprinkle with shredded cheese. Cover with second tortilla. Place in heated oven and bake until cheese is nicely melted, 7 to 10 minutes. Remove from oven, cut into wedges and serve with salsa and creme fraiche or sour cream.
