Roasted Beet Salad Pizza

OK, I don't have an official recipe for this pizza, but it's basically this Roasted Beet salad turned into a pizza!  My neighbors Cory & Heather and I are in love with this salad, and we also LOVE pizza, so we compared notes and turned it into a pizza.

Here are the basic directions:

Brush pizza crush with olive oil.

Layer plenty of soft goat cheese and sliced roasted beets.

Bake

After baking, add spring greens or arugula (I prefer arugula), candied pecans or walnuts, and generously drizzle with dressing.

YUMMM!!!!

Dilled Green Beans

My friend Cindy brought these Dilled Green Beans to book group last winter - they were so yummy!  In anticipation of making a batch of my own, I planted dill and green beans earlier in the spring, hoping they would mature at the same time so I could attempt my own batch.  They did!  :)

Source:  Cindy Cronce

3 lbs. whole green beans

1 1/2 t. cayenne pepper*

6 cloves garlic

6 dill heads

3 1/4 c. cider vinegar

3 1/4 c. water

6 T. salt**

Wash beans, cut off ends.  Pack lengthwise in clean, hot pint jars, leaving 1/4" of headroom (trim beans as necessary to fit into jars).  Add 1 clove garlic, 1 head of dill and 1/4 t. cayenne pepper to each jar.  Mix together water, vinegar and salt; bring to a boil and pour over the beans in the jars while still boiling hot.  Leave 1/4" head space.  Secure lids and process in a boiling water bath for 10 minutes.  

Allow to sit 2 weeks for flavors to develop.

*Note - if you prefer less "kick", use 1/8 t. cayenne pepper per jar instead of 1/4 t.

**I sometimes reduce the amount of salt to 2 t. per jar.

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

This is a fun twist on pizza.  The corn, Parmesan and garlic puree gives it great flavor!

Source:  Martha Stewart Living magazine, August 2012

15 oz. store-bought pizza dough

1 1/3 c. corn kernels (from 2 ears)

1/2 oz. Parmesan cheese, grated (1/4 c.)

1 medium garlic clove, minced (3/4 t.)

4 T. extra-virgin olive oil, divided

coarse sea salt

2 small tomatoes (5-6 oz. total), thinly sliced (7-9 slices)

4-6 oz. mozzarella, thinly sliced

1/2 c. fresh basil leaves

Let dough sit at room temperature (in package) 4 hours.

Puree corn, Parmesan, garlic, 2 T. oil, and 1/2 t. salt in food processor until smooth with small chunks.

Spread remaining oil on a baking sheet or pizza pan.  Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil.  Let rest 1 hour, then restretch.

Preheat grill to medium.  Season dough with salt, and transfer to grill, making sure to keep dough flat and even.  Cover grill, and cook until dough is just charred on bottom, 5-6 minutes, checking frequently.

Flip dough.  Spread corn mixture on dough, and top with tomato slices.  Season with salt, and top with mozzarella.  Cover and grill, and cook until toppings are warmed through and mozzarella has melted, 5-6 minutes.  Top with basil and serve.

Serves 6.

Note - Instead of using the grill, I simply baked it in the oven.

Corn Cob Stock

I discovered Corn Cob Stock as a result of being distressed about how much money I had shelled out for organic corn for freezing ($6.00 a dozen!) and how little corn ended up in my freezer.  Then, I remembered I had read an article earlier in the summer in Martha Stewart Living magazine about making stock from corn cobs.  Suddenly $24.00 for 4 dozen ears of corn plus nine quarts of home-made stock didn't feel so scandalous, especially stock that tastes heavenly!

I did have to think - if I had only spent $2.00 a dozen for the corn, I wouldn't have valued it enough to seek out another use for the cobs.  It was a great reminder of how important it is to revere the food God creates and provides for us.

(I searched on line and found a number of recipes for stock.  This recipe is adapted from

 christinecooks.blogspot.com.)

8 corn cobs, kernels removed

1 large onion, peeled and coarsely chopped
2 carrots, pared and coarsely chopped (optional)

6-8 fresh thyme sprigs

2 bay leaves

8 whole peppercorns

water to cover cobs, approximately 4 qts.

2 T. sea salt, or to taste

Place cobs in a large stock pot with the onions, thyme, bay leaves and peppercorns.  Cover with water and bring to a gentle boil. 

As soon as water boils, lower the heat, add sea salt and simmer for about 40 minutes.  (This is a delicate stock and should not be simmered for a long period of time.)

Strain the stock into another large pot.  Add additional salt to taste, if necessary.  Freeze or pressure can for later use.

(Note:  Since discovering this recipe, I've been throwing any leftover corn cobs in a ziplock freezer bag and stowing them in the freezer in case I want to make some more stock at a later date.)

Kristy's Bread & Butter Pickles

I hate to admit this, but these are very similar to my mom's, but just a bit better.

Source:  Kristy Yoder

30 medium cucumbers, thinly sliced

4-8 medium onions, sliced into thin rings

2 large red or green peppers, cut into fine strips or finely chopped (optional)

1/2 c. salt

Place cucumbers, onions and peppers into a large bowl. 

Dissolve salt in ice water and pour over cucumbers.  Let stand for 3 hours.  Drain.

Syrup:

4 1/2 c. sugar

4 1/2 c. vinegar

2 T. mustard seed

1 t. turmeric

2 t. mixed pickling spice

Bring syrup ingredients to a boil.  Add drained cucumbers, heat to boiling point, but don't boil.  Pack into sterilized jars.  Process in boiling water bath for 10 min.

Elma's Bread & Butter Pickles

These are good....  A little sweeter than my mom's version, but I love them.

Source:  Elma Umholtz

6 lbs. sliced cucumbers

1 1/2 c. onions

2 garlic cloves

2 qts. crushed ice

1/3 c. salt

Cover and let stand for 3 hours.

Syrup:

4 1/2 c. sugar

3 c. apple cider vinegar

1 1/2 t. turmeric

1 1/2 t. celery seed

2 T. mustard seed

Boil syrup.  Pour over drained cucumbers.  Pack into pint jars.  Process in boiling water bath for 10 min.

Yield:  10 pints

Smashed Potatoes



Photo credit:  marthastewart.com



 I love these, especially with freshly dug Yukon Gold potatoes from my garden!!  Small new potatoes are perfect for this recipe.

Source:  Everyday Food magazine & marthastewart.com

1 1/2 pounds small potatoes

Coarse sea salt

3 tablespoons olive oil

Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with sea salt. Roast until golden brown and crisp, about 35 minutes, turning once.

Note:  My friend Julia also makes these, but then tosses them in approximately 1/4 c. malt vinegar before serving.  Yum!

Sausage, Arugula, and Parsley Pizza

Source:  adapted from Country Living magazine

6 oz. sweet Italian sausage

1 T. plus 1 t. extra-virgin olive oil

1 recipe Peter Reinhart's All-Purpose Pizza Dough (or your own favorite pizza dough)

3 whole peeled canned tomatoes, crushed

1 T. tomato paste

2 garlic cloves, finely chopped

coarse sea salt

1/4 t. red pepper flakes

4 oz. fresh mozzarella, thinly sliced

Garnish:  flat-leaf parsley leaves and arugula, tossed with 1 t. olive oil and 1/2 t. vinegar, plus Parmesan shavings

Preheat oven to 500 degrees.

Remove sausage from casings.  Crumble and saute over high heat until browned and cooked through.

Combine tomatoes, tomato paste, garlic, 1 T. oil, 1/4 t. salt and red pepper.  Spread over dough.  Scatter mozzarella and sausage on top.

Bake as directed according to Peter Reinhart's dough recipe.

Garnish with parsley, arugula and Parmesan.

Peter Reinhart's Pizza Margherita

This is simple, classic pizza at its best!! Peter Reinhart is a genius!

Source:  Better Homes and Gardens magazine, February 2012

Peter Reinhart's All-Purpose Pizza Dough

Peter Reinhart's All-Purpose Pizza Sauce

Mozzarella cheese

Parmesan cheese

basil leaves

olive oil

Simply top each pizza with 1/4 - 1/2 c. pizza sauce, 1/2 c. shredded mozzarella cheese, 1 T. grated Parmesan cheese and a few basil fresh leaves brushed with olive oil.  Bake as directed in Pizza Dough recipe above.

Genius!

Peter Reinhart's All-Purpose Pizza Sauce

"Many people don't realize how easy it is to make your own [sauce] and how good it is.  Resist the urge to use too much; the sauce should just kiss the dough."

- Peter Reinhart

Source:  adapted from Better Homes & Gardens magazine, February 2012

1 28-oz. can crushed tomatoes*

1 1/2 t. red wine vinegar

1/2 t. granulated garlic or garlic powder (or 2 cloves garlic, minced)

1/2 t. dried basil (or 1 1/2 t. fresh basil, finely chopped)

1/4 t. dried oregano (or 3/4 t. fresh, finely chopped)

1/4 t. dried thyme (or 3/4 t. fresh, finely chopped)

1/4 t. ground black pepper

1/4 to 1/2 t. salt

1/4 to 1/2 c. water

In a medium bowl whisk together all ingredients except salt and water.  Taste sauce and whisk in 1/4 c. water and enough salt to taste.  If necessary, add more water to thin.  (According to Peter, "If the sauce is thick at this stage it will be pasty on the pizza.  It should easily spread over the dough.")  Taste again and adjust the salt, if needed. 

Makes 3 cups

*Peter's note: "The best brand of tomatoes for pizza sauce is the one you already love.  They all work well.  This sauce doesn't need cooking because the tomatoes are cooked when they're canned and the sauce cooks in the oven."

*My note:  I found that my tomatoes were a bit too juicy (they weren't a paste variety), so I drained them, but reserved the juice in case I needed it later.  I also did not need to add the extra water.

White Bean and Garlic Scapes Dip

It's amazing what a few short years can teach you!  I've only been growing my own garlic for 2 years now, and never even knew what garlic scapes were until last summer when my cousin told me about them.  So, I was quite eager to try them in this recipe this year!

Source:  nytimes.com

1/3 c. sliced garlic scapes (3-4)

1 T. freshly squeezed lemon juice, more to taste

1/2 t. coarse sea salt, more to taste

ground black pepper to taste

1 can (15 oz.) cannellini beans, rinsed and drained

1/4 c. extra virgin olive oil, more for drizzling

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped.  Add cannellinin beans and process to a rough puree.

With motor running, slowly drizzle olive oil though feed tube and process until fairly smooth.  Pulse in 2-3 T. water, or more, until mixture is the consistency of a dip.  Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more sea salt.

Yield:  1 1/2 cups

Note:  I wanted a thicker consistency for spreading on crostinis, so I followed the recipe above, but then added another can of partially processed cannellini beans to give it a bit more texture, then added more garlic scapes, lemon juice and salt to taste.



Radish Butter Crostinis

I plant radishes every spring, but never quite know what to do with them.  As a child, they were a rite of spring, so I always plant them simply to evoke those fond memories.  I have been wanting to find a better way to enjoy them other than simply eating them sprinkled with salt, so I was thrilled not only to discover this recipe, but to LOVE it!  The butter tempers the overpowering spiciness of the radishes, resulting in a truly delightful flavor.

Check out the Martha Stewart link below for even more radish recipes!
http://www.marthastewart.com/274898/radish-recipes/@center/276955/seasonal-produce-recipe-guide

Source: Adapted from marthastewart.com

8 medium radishes (about 1 bunch), cleaned, roots trimmed

6 T. unsalted butter, room temperature

baguette

sea salt and freshly ground pepper

To make crostini:

Slice baguette; brush both slides of each slice with olive oil and toast in 400 degree oven, turning once, until golden brown.

Grate radishes on the large holes of a box grater. 

Place grated radishes on paper towels; squeeze out excess liquid.

Combine radishes and butter in a small bowl; mix well.

Spread radish mixture on crostini; season with sea salt and pepper.

Enjoy!

Roasted Chicken Salad with Fresh Peas and Mint

This is a nice salad to serve in the spring when fresh peas are in season and mint is at its best.

Source:  adapted from Martha Stewart Living magazine, May 2012

1 whole roasted chicken, cooled and carved into pieces

1 head butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves

1 c. shelled fresh peas (from 1 lb. in pods)

1/4 c. olive oil

2 1/2 T. lemon juice

1 garlic clove, minced

1 T. minced shallot

1 T. Dijon mustard

1/2 t. sea salt

1/4 c. chopped fresh mint leaves, plus 1/2 c. for salad

Cook peas in boiling water until just tender, 2-3 min.  Drain, and submerge in ice water to stop the cooking and retain color.

Whisk together olive oil, lemon juice, garlic, shallot, mustard, salt and 1/4 c. chopped mint in a small bowl. 

Arrange lettuce, whole mint leaves and peas on a large serving platter or individual plates.  Toss chicken pieces in dressing and arrange on top of salad.  Pour remaining dressing over salad.

Serves 4-5



Strawberry-Rhubarb Slab Pie

This was fabulous!!

I almost went to the grocery store to buy frozen raspberries for this recipe (the original recipe calls for raspberries), but at the last minute I realized, "What are you thinking??!!  You have an abundance of strawberries in the garden, so why not substitute them?!"   My commitment to eating what I can grow saved the day!  I wasn't sure how the strawberries would work as a substitute, but they worked wonderfully.  I loved the combination of the strawberries and rhubarb with buttery crust.  The glazed topping added the perfect touch.

This was the first I had used butter in a pastry crust (had always used shortening before, but am determined to use butter or lard from now on).  I still need to perfect my pastry skills when it comes to working with butter, but I was able to get the dough rolled out into a large sheet, so I was pleased!  I can't wait to make this again when raspberries are in season.  And, I just bought a rhubarb plant, so next year when I make it, I'll be able to use rhubarb from my garden!

Source:  Taste of Home

3 1/4 c. all-purpose flour

1 t. salt

1 c. butter

3/4 c. plus 1-2 T. milk

1 egg yolk

2 c. sugar

1/3 c. cornstarch

5 c. fresh or frozen unsweetened raspberries, thawed and drained

3 c. sliced fresh or frozen rhubarb, thawed and drained*

Vanilla Icing:

1 1/4 c. confectioners' sugar

1/2 t. vanilla extract

5-6 t. milk

In a large bowl, combine flour and salt; cut in butter until crumbly.  Whisk 3/4 c. milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball.  Add additional milk, 1T. at a time, if necessary.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap.  Refrigerate for 1 hour or until easy to handle.

Roll out larger portion of dough between two large sheets of lightly-floured waxed paper into an 18x13" rectangle.  Transfer to an ungreased 15x10x1" baking pan.  Press onto the bottom and up the sides of pan; trim pastry to 1/2" above edges of pan.

In a large bowl, combine sugar and cornstarch.  Add raspberries and rhubarb; toss together to coat.  Spoon into pastry.

Roll out remaining dough; place over filling.  Fold bottom pastry over edge of top pastry; seal with a fork.  Prick top with a fork.

Bake at 375 degrees for 45-55 min. or until golden brown.  Cool completely on a wire rack.

For icing, combine confectioners' sugar, vanilla, and enough milk to achieve a drizzling consistency; drizzle over pie.  Cut pie into squares.

*Note:  If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.  Drain in a colander, but do not press liquid out.

Lemon Orzo Salad with Asparagus and Sun-Dried Tomatoes

Fabulous with fresh asparagus!  The original recipe called for grape or cherry tomatoes, but there's no way to make this recipe when both tomatoes and asparagus are in season, so I stuck to my "in-season" guns and substituted sun-dried tomatoes for fresh.  I'm glad I did!

Source:  adapted from abigmouthful.com

12 oz. orzo

1 bunch fresh asparagus, cut into 1" pieces

1 jar sun-dried tomatoes in oil, cut into small pieces

1 lemon, zested and juiced

4 T. extra virgin olive oil

1 clove garlic, minced

2 T. fresh parsley, minced

sea salt

fresh ground pepper

grated Parmigiano Reggiano (optional)

Lightly steam asparagus; place in bowl of ice water to stop cooking.

Cook orzo according to package instructions.  Drain and place in large bowl.  Add asparagus and sun-dried tomatoes.

Whisk olive oil, lemon zest, lemon juice, garlic, salt and pepper in small bowl.  Stir into orzo and vegetables.  Stir in parsley and cheese.

Serve warm, room temperature or cold.

I could have eaten the whole bowl this evening, but I made sure I saved enough for lunch tomorrow; I plan to add some left over roasted chicken breast to change it up.

Yum!!

Update, 6/30/12 - Since my asparagus season is over, I substituted some frozen sugar peas in place of the asparagus - absolutely yummy!!