It’s possible that I’ve been going a little salad crazy around here lately. Jack has brought it to my attention that we may have one too many salad recipes on the site. So this week, I’m changing things up: first pasta and now pizza. Because sometimes we all need to live a little and just say yes to a few carbs.
So last Sunday night when I announced “pizza night!,” I got a thumbs up from Jack. When I said “it’s gluten free pizza night!!!!” he gave me a look.
I knew Pamela’s pizza crust would be good (like I mentioned before, all of my gluten friends swear by their flours), but even Jack was surprised how gluten-full it tasted. The dough is very sticky to work with (you won’t be tossing it into the air). We carefully formed it, partially baked it and then grilled it. The edge was crispy, the middle was chewy… you’d never know this crust was made with brown rice and other whole grains.
Figs just showed up at our farmers market so I did a flatbread-style pizza with creamy ricotta, juicy figs, pesto, arugula, pistachios and balsamic. (Basically a really good salad on a pizza!). I’m so excited about this salty-sweet ingredient combo that I figured out how to make an animated gif to demo it for you:
Technically, this recipe should serve 3, maybe 4. That night, it served two. We had a hard time not devouring every slice before we were done with the photos…
You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!), you can use this recipe as a template for whatever vegetable you do have (ie. broccoli would be delicious here). It’s a straight-forward simple pasta recipe – perfect for highlighting a special seasonal ingredient.
My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the squash and the shape of the pasta are somewhat similar. It makes for a nice “easy-to-get-it-all-on-your-fork” sort of texture.
Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). If you’ve been more successful with your herb-growing, feel free to switch it up. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.
Just a few minutes in the pan and you’re done. I folded in some creamy feta near the end – for a vegan option, add pesto instead.
… otherwise known as: peaches leftover from the bottom of your sangria pitcher. With ice cream. And a pinch of cinnamon if you want to get fancy.
This weekend might have been my laziest summer weekend yet. Jack was out of town so I really kicked back. I ate some pretty interesting (yet amazing) watermelon sushi Friday night with a girlfriend… went for a long sweaty walk this morning… and then caught up on every episode of Food Network Star. I can’t say I’m on pins and needles about tonight’s finale because my favorite girl (Emma) got kicked off a few episodes back. I guess I’m rooting for Luca because an Italian man cooking his grandmother’s recipes is pretty darn charming.
To make up for this over-the-top-lazy recipe, here are some other food links I’ve been enjoying this week:
Super powered tomato + basil collard wraps (The First Mess)
Frittaffle! (Real Food by Dad)
Funfetti Biscotti (My Name is Yeh)
Pickled mini carrots (Circa Happy)
Honey Olive Oil Zucchini Muffins (Pinch of Yum)
Mexican Corn Panzanella Salad (Aida Mollenkamp)
Crispy Cauliflower Tacos with Slaw & Avocado Cream (Blissful Basil)
Black Bean, Hominy, and Kale Stew (Cooking Light)
And away from the computer, I’m reading this.
Happy Friday! I have the easiest, summeriest cocktail to share with you. This weekend, it’s going to be 102 degrees(!) here in Austin. So needless to say, cold, refreshing drinks will be in order. I figure everyone loves sangria, so I thought – what would be more seasonal than peach sangria? This is sweet, but not too sweet, and packed full of fruit and herbs.
The base is simple: white wine, Grand Marnier and peaches. For an herby kick, I added a splash of ginger juice, mint and basil. Let it chill for at least a few hours (or overnight). It gets more peachy and herby the longer it sits. Cheers!
Check it out – a video! We recently partnered with the North Carolina Sweet Potato Commission to create videos about one of my favorite foods – the sweet potato. Here’s a recipe that will start to get you in the mood for fall, but is still light and fresh.
Below are a few of my favorite screenshots. Scroll down (or click the image above) for the video. Special thanks to Rightfrog Productions for the video work!