Here’s a good, quick picnic or potluck solution for you. I’m getting pretty excited about everything that is growing in the garden – it feels healthy and rejuvenating to have so much freshness. Markets are starting to bustle and our own garden is providing greens by the literal bucketful.
Last week, we found a new favorite pasta dish. (I’m thinking about saucing beans with it too…) Have you tried this trick for kale? You dump a large amount of leaves in the boiling water, skim them out, and then drop the pasta in. Process with a little garlic oil and pasta water and you have a magically fast, green sauce. I have Six Seasons out from the library, and we’ve been having fun working through a few things. I love this book. So much good summer food and simple tricks. The author is in Portland, so the veggies are all aligned with our seasons. And bonus! When reading about him we found that he cooked at Franny’s, the source of another cookbook that we absolutely rely on.
I’m getting pretty excited about summer food. There is so much green to be had – asparagus on the grill and snap peas on the side. There have been a lot of salads and a lot of radishes. What are you munching on? Here’s a list of cookbooks that I put together to help you get all ready for summer days and summer bites.
Every mother needs to be taken care of now and then. Every mother needs a little emergency chocolate reserve. Set your kids up to make this dry mix. When she’s in need, mom can mix up a single serving of cake, just by adding an egg.
I took my standby quiche recipe and adapted it for this seasonal ingredient. Playing with a potato crust widens the audience to include those who can’t do gluten (and those who have a crust making phobia…) Hope you too find some time this spring to make nettle quiche!
This is the perfect recipe to round out a small person’s lunchbox. No sugar and healthy bananas, nuts, oats and whole wheat make it a good snack choice. I love this recipe!
Enjoy this easy, weeknight recipe. The best thing about it? You probably have most of the ingredients in your pantry.
There are many ways in which you can obsess about homemade pizza. This is not an article about that. This is about a rainy day in the woods, discovering treasure, and making a tasty pizza quickly.
We’ve been amateur mushroom seekers for years now. We’ve gone to guided hikes, attended classes, and shaken friends down for tips. This fall, we were finally successful! Equipped with our knife to cut the stems, paper bags for the potential stash, and our laminated mushroom guide, we hit the trailhead early in the morning. Prepared to be disappointed yet again, we told ourselves it was just nice to be in the woods together. Quickly though, the gnomes’ luck on our side, we found a beautiful patch. After only about an hour and a half on the trail, we had enough chanterelles to to bring home and make one nice pizza. Grateful to have been rewarded, we left off the hunt, saving the rest for other seekers, and called it a day. What an amazing feeling – to tromp the forest and bring something delicious home. We felt like we had indeed found treasure.
Chanterelle Bacon Leek Pizza
Dough (for 2-3 pizzas)
4 cups bread flour, plus more for sprinkling
1 cup all purpose flour
2 tsp. salt
1 heaping teaspoon of instant yeast
2 cups warm water
2 tbls. olive oil
- Whisk the dry ingredients in a bowl.
- Add the olive oil and water.
- Bring the dough together with a wooden spoon or the dough hook of an electric mixer. Knead for about ten minutes by machine or hand.
- Let rise, covered, 40-60 minutes.
- Cut the dough into thirds or halves, depending on the size pizzas you’d like to make. If you don’t have enough toppings for more than one pizza, you may freeze the dough for another day.)
Toppings (for about one pizza, adjust as necessary)
5 slices bacon
2 small leeks or 1 large
3 sprigs fresh thyme
- Cook your bacon completely. When cool, chop coarsely and set aside.
- In the same pan, add washed and chopped leeks. Sprinkle a bit of salt over. Cook over medium for 3-4 minutes until they are soft. Set aside.
- Wipe your mushrooms with a damp cloth and chop coarsely. If your pan is dry by now, melt 1 tbls. butter in it and add the chanterelles and a little salt. Cook for about 3 minutes or until they are soft to the taste.
- When your dough is ready, sprinkle a baking sheet or pizza pan with cornmeal. Drizzle and spread about 2 tbls. olive oil. Gently spread out your dough onto this prepared pan.
- Spread the leeks on the dough, as you would a sauce.
- Add the cheese, mushrooms, and thyme.
- Bake at 500F until it begins to brown. Remove from the oven and add the bacon on. Put back in the oven for about 1 minute.