 In Italy, a common menu item is Potato Pizza. While it may be an unusual topping choice in the United States, it's so delicious. I've broken up the carb fest by adding zucchini slices, shallots, and nothing more than rosemary, salt and pepper. This is a "white pizza" or a sauceless pie. Olive oil and an optional drizzle of balsamic reduction are all that's needed. This recipe is perfect for outdoor summer grilling when it's too hot to cook indoors, though I've included oven baking instructions also. Serve as a dinner or as an appetizer to a larger group.
FOR THE CRUST 1 + 1/3 cup water, room temperature 2 teaspoons active dry yeast 3 + 1/4 cups all purpose flour 1/2 teaspoon salt FOR THE TOPPINGS 4 large fingerling potatoes (or new spring small potatoes), washed and dried 3 cups water 1 teaspoon salt 1 zucchini 1 shallot, thinly sliced Olive oil for drizzling Dried rosemary to taste (I use about one tablespoon) Salt and pepper Balsamic reduction for drizzling (optional) Parmigiano Reggiano cheese, shredded (optional) Directions In a large mixing bowl combine the water and yeast. Stir with a fork and allow to sit undisturbed for 10 minutes. Add the flour and salt and stir to combine until a shaggy dough forms. Cover with a towel and rise 30 minutes. Meanwhile prep the toppings. Using a mandolin slicer or the slicing side of a box grater, thinly slice the potatoes. Place the potato slices in a small bowl with the water and one teaspoon of salt. Mix well. Allow the potatoes to soak. Thinly slice the zucchini using the mandolin or box grater and set aside. Take the pizza dough out of the bowl and turn out onto a floured work surface. Quickly knead until a smooth dough is formed. Divide the dough into two equal portions for a thick crust pizza, or four sections for a cracker crust. If grilling your pizza, heat the grill now. If baking, heat the oven to 425°F. On a piece of parchment paper sprinkled with flour, roll out one section of dough to your desired thickness. Keep in mind the size of the grill grates or your baking oven to ensure it fits. Repeat rolling out your remaining crusts on their own parchment paper sheets. Drizzle olive oil over each of the crusts and spread around evenly with a pastry brush or your hand. Drain the potatoes from their soaking water. Place the potato slices into a mixing bowl along with the zucchini slices, shallot, dried rosemary, and desired amount of salt and pepper. Gently stir to coat the vegetables. Carefully top the crusts of your pizzas with the potato and zucchini mixture. Try to form an even layer from edge to edge. Using a pizza peel or flat cooking sheet, transfer the pizza with the parchment paper into the oven or onto the grill. COOKING ON THE GRILL If grilling, turn the heat down to medium and close the lid. The parchment paper may char a bit—not to worry. Check after four minutes and continue to cook if a darker crust is desired. Check often. When the crust is finished, pull the pizza. If your vegetables are not darkened to your liking, pop the pizza in the oven under a broiler until golden brown. Remove and drizzle with balsamic reduction and cheese if you like! COOKING IN THE OVEN Bake the pizza for 10 minutes. The parchment paper may char a bit—not to worry. Check your pizza. If a darker crust or vegetables are desired continue to cook. Remove and drizzle with balsamic reduction and cheese if you like!   When I had the privilege of living in Switzerland for a moment in my 20s, we spent our weekends traveling to different parts of Europe. I was able to experience so many amazing cultures--and their food! And one dish that stands out to me especially is the paella we had in Spain. Paella is often prepared with meat or seafood. However, this vegetarian version is a showcase for all that the summer garden has to offer. Depending on your location, your harvests may look much different than mine. Feel free to substitute any/all of the vegetables listed below depending on your climate, season, or preferences. This simple recipe is how I make my own version of this Spanish entree, where only a few spices are needed to truly highlight the flavors of the garden. Ingredients 3 tablespoons olive oil 2 carrots, peeled and diced 1 shallot, minced 3 cloves garlic, minced 2 cups paella or short grain brown rice 2 teaspoons smoked paprika Saffron threads to taste (start with 1/2 teaspoon if you're unsure) 1 zucchini, diced 1 cup fresh peas (or thawed if using frozen) 1 cup water 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped tomatoes 5 radishes, chopped 3 cups vegetable broth Fresh basil, sliced or shredded 1 lemon, sliced into 1/4" rounds salt and pepper to taste Directions 1. Heat the oven to 300F. Begin the paella by heating the olive oil in a large, wide, oven-safe skillet or paella pan over medium-high heat (9" around or wider). This recipe is all about surface area to get that signature paella crunchy rice-bottom. Add the carrots and cook for 2 minutes. 2. Add the shallot and cook one minute more. Next add the minced garlic and cook for 30 seconds to ensure it doesn't burn. Stir in the rice. 3. Cook the rice until translucent, about 4 minutes. Be sure the rice mixture does not burn. Add the smoked paprika and saffron threads. Stir to combine well. 4. Pour in the cup of water along with the zucchini, peas, chopped peppers, tomatoes, and radish. Mix well and allow to cook for 2 minutes. 5. Add three cups of vegetable broth to the pot and stir well. Now we allow the paella to cook undisturbed for 15 minutes. The rice mixture should be simmering, not boiling, and definitely not burning. 6. After 15 minutes, top the rice with the lemon slices. Transfer the unstirred rice skillet into the oven. Cook for another 12 minutes. 7. Remove the paella from the oven. Carefully check the bottom of the pot with a spoon to test the crunchiness of the bottom layer. If more crunch is desired, heat the paella over the stovetop burner on medium-high heat for one minute more. 8. Serve the paella family style, topped with shredded basil, and optional salt and pepper to taste.  You may already be aware that hard-neck garlic actually provides the grower with not one, but two harvests. The first comes earlier in the summer, several weeks before the garlic bulbs are ready to be harvested. A curlicue stem with a closed flower bud rises from the leaves here in central New Jersey in early-mid June. This is called the "scape." Removal of the scape or flower bud encourages the garlic plant to focus its energy and resources on the root bulb, rather than entering its reproductive cycle via the flower. Several weeks later, the garlic bulbs are pulled from the soil, providing the farmer with the second and final harvest. It's worth noting that soft-neck garlic varieties do not produce scapes. I'll admit that I'm not very good at using my scapes in the kitchen. Often I donate them to the food pantry or sell them at our farm stand. Though they have a strong garlic flavor, I often still have plenty of bulbs left over from last year's harvest to use up in kitchen recipes. But this year, I decided to eat them myself and make pesto. This pesto recipe is very garlic-forward. Typically the main characters in pesto are spinach and basil, while garlic simply plays a supporting role. This is not the case in this recipe. This spicy, savory, zesty use of scapes is purely for garlic lovers only. Use this pesto sauce on pizza, pasta, sandwiches or paninis, as a vegetable or cracker dip, or to coat potatoes with before roasting. I have tried them all and it's delicious!
Notes on Storage Freezing This recipe makes almost roughly six cups of pesto sauce. Since pesto sauce can not safely be canned via the water bath or pressure canning methods, I turn to freezing mine. If you are freezing in pint-sized mason jars, make sure they are wide-mouth. Fill the jars no more than 3/4 of the way full. Freeze the product WITHOUT THE LID ON and then, when the sauce is fully frozen, add the lid. This reduces air and pressure fluctuation, decreasing the chances of a cracked mason jar. Refrigerator You can also store the pesto sauce in the refrigerator for use over the next couple of days. Pesto Sauce Ingredients 6 cups roughly chopped garlic scapes 2/3 cup lemon juice 1 + 1/3 cup olive oil 2 cups water + more to thin as desired Handful of fresh basil leaves (don't get hung up on exact quantities; add to liking) 1/2 cup grated parmesan (omit for vegan) Optional: For a nuttier flavor, add 1/2 cup of sliced almonds Salt + pepper to taste Directions Combine all of the ingredients in a high-powered blender. Blend the contents until a sauce consistency has formed. There should be no large lumps. More water may be added to your liking to thin the sauce to your desired consistency. This is especially the case if adding optional almonds. Once blended use the sauce in your favorite pasta or pizza recipe, as a spread on sandwiches or paninis, or as a simple dip for veggies and crackers. Save any leftovers according to the notes listed above.  I grew up in an Italian family, practically raised on pasta. My mom cooked different types of spaghetti recipes from different family members plus favorites from family-owned restaurants. I learned, especially after visiting Italy, that the secret to perfect pasta is simple flavors without a lot of fuss. Dishes don't need to take hours; a beautiful pasta meal can be made in 20 minutes or less. This is a spin I created off the classic Aglio e Olio (Garlic and Oil) and is one of our go-to dinners in our household. Ingredients 1-2 Tablespoons olive oil 6 large cloves of garlic, sliced 1 teaspoon or more of crushed red pepper 2/3 cup fresh or thawed frozen peas 1 pound thin spaghetti or angel hair pasta Directions Boil the pasta according to package directions. Reserve one cup of pasta water and set aside. Drain pasta. In a large skillet, drizzle the pan with olive oil and heat to medium high heat. Once the oil is hot add the garlic cloves and crushed red pepper. Do not allow to brown; only cook for about one minute. Add the peas and cook one minute more. Next add the pasta water to the pan and simmer for 4-5 minutes. Lastly, add the drained pasta and toss to coat. Allow to meld in the pan for one or two more minutes. Then remove from heat and serve. Optional Toppings or Garnishes: Bacon (we use veggie bacon), additional crushed red pepper, a slice of lemon or a small sprinkle of Parmesan   I started growing my own food because I'm a foodie; I love cooking with fresh ingredients and getting the most flavor I can for each meal I prepare. This rustic homemade pizza was inspired by what's in season; I let my garden be my grocery store and combine seasonal flavors with my favorite homemade crust recipe.
Ingredients 1 pizza crust (store-bought or homemade) 12 oz. Bleu or Gorgonzola cheese crumbles 1 Delicata squash, seeded and sliced 1 Tablespoon olive oil salt and pepper 1 shallot, sliced 1 cup arugula, washed and dried 1/2 cup dried cranberries 1 cup balsamic vinegar 1/4 cup brown sugar Directions Roast the Squash Preheat the oven to 400F. Place the slices of squash on a baking sheet and drizzle with the olive oil. Season to taste with salt and pepper. Roast for 8-10 minutes, until slightly browned on the edges. Remove from the oven and set aside. Make the Balsamic Glaze In a small saucepan combine the balsamic vinegar and the brown sugar over medium heat. Stir with a whisk until the sugar is completely dissolved. Let simmer until glaze is thickened and easily coats the back of a spoon (usually around 10 minutes). When finished, remove from heat and set aside. Assemble the Pizza Raise oven heat to 500F. Place pizza crust on a piece of parchment paper. Top with cheese crumbles. Next top the cheese with the roasted squash slices, shallot, arugula, and dried cranberries. Use a baking sheet or pizza peel to slide underneath the parchment paper and transfer the paper and pizza to the oven. Bake until the cheese is melted and bubbles (roughly 8-10 minutes). Remove from the oven and cool and let sit for 2 minutes. With a spoon, drizzle the balsamic glaze over the pizza. Slice and serve. |
So what do you do with all that food you grow? This blog has some ideas.
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