Summer Squash, Goat Cheese and Walnut Pizza

Summer Squash, Goat Cheese and Walnut Pizza

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 garlic clove, minced
• 6 ounces pizza dough (we like Pastaworks store bought dough, but you could try to replicate Apizza Scholls awesome dough recipe)
• 1/2 small onion, thinly sliced
• 1/4 cup fresh mozzarella, shredded
• 1 teaspoon chopped parsley
• 1/4 pound summer squash, thinly sliced on a mandoline
• 2 ounces fresh goat cheese, crumbled
• 2 tablespoons chopped toasted walnuts
• Pinch of crushed red pepper
• All-purpose flour, for dusting
• Salt and freshly ground black pepper

1. Preheat the oven, with a pizza stone set on the middle rack, to 500°.
2. In a small bowl combine the olive oil with the minced garlic and let stand.
3. On a lightly floured work surface roll out the dough to form a 12-inch round, that is about a 1/4 inch thick. Transfer the round to a lightly floured pizza peel (Pizza peels make this so much easier but any flat, light and heat resistant board, like a thin wooden cutting board, will work with some coaxing with a spatula).
4. Leaving a 1/2-inch border of dough, brush the round with the prepared garlic oil and sprinkle with crushed red pepper, salt and black pepper.
5. Scatter the onion slices over the round and top with the mozzarella and parsley.
6. Arrange the squash slices on top in a single layer, overlapping them slightly.
7. Dot with the crumbled goat cheese.
8. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned.
9. Carefully remove from the oven and transfer the pizza to a work surface.
10. Sprinkle with the walnuts and drizzle with olive oil.
11. Slice, serve and enjoy!

Corn Dumplings with Braised Greens

Corn Dumplings with Turnips & Mustard Greens

For the greens:

• 1 ½ pounds cured pork shoulder
• 6 cups water
• 1 teaspoon pepper
• 1 bunch mustard greens, well rinsed
• 1 small onion, peeled and thinly sliced
• ¼ cup apple cider vinegar

For the dumplings:

• 1 cup milk
• 2 teaspoons apple cider vinegar
• 2 cups cornmeal
• 1 teaspoon salt
• 2 teaspoons baking powder

1. Cover the pork with 6 cups water in a large saucepan or stockpot and bring to a boil.
2. Reduce heat and simmer, gently, until the liquid reduces to about 1 quart. This should take about 2 hours. 
3. Meanwhile, while the pork simmers, make the dumplings: Combine the milk and vinegar in a small bowl. Set aside for at least 5 minutes
4. Combine the cornmeal, salt and baking powder in a second bowl.
5. Mix together the wet and dry and whisk until smooth. Set aside for 45 minutes.
6. After 2 hours remove pork and discard. (alternatively, the meat can be used sauced and shredded for sandwiches or in a terrine but the quality will suffer. Some folks also serve it to their dogs as a treat). Season broth with pepper to taste.
7. Raise the heat to medium and add the greens. Cook until tender, stirring frequently, about 15 minutes.
8. Transfer the greens to a bowl using a slotted spoon and reserve the broth for the dumplings. Add the onion and vinegar to the greens, toss to combine. 
9. Reheat the broth to a simmer.
10. Carefully drop 12 large tablespoons of the batter into the simmering broth and cover. Reduce the heat to medium-low and cook until the dumplings are light and fluffy, about 15 minutes.
11. Remove the finished dumplings with a slotted spoon. Serve with the mustard greens.

Lovage, Caramelized-Onion and Potato Frittata

Lovage, Caramelized-Onion and Potato Frittata

adapted from the Wall Street Journal

• 1/2 pound potatoes
• 3 large yellow onions, thinly sliced
• 1 walla walla onions, thinly sliced
• 2 cloves garlic, smashed
• 1 tablespoon lovage leaves, chopped, plus additional for garnish
• 8 large eggs, set out to warm to room temperature
• 5 tablespoons olive oil
• 4 tablespoons butter
• Salt and freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Rub potatoes with 1 tablespoon oil. Place on a baking sheet and roast 30 minutes. When potatoes are cool enough to handle, slice thinly crosswise. Set aside.
3. Meanwhile, in a 9-inch nonstick skillet, heat 2 tablespoons each oil and butter over medium heat. Add 1 clove garlic and cook until beginning to brown, about 2 minutes.
4. Add onions and salt and pepper to taste. Sauté, stirring often, until darkly caramelized, 10-15 minutes. Use a slotted spoon to remove garlic and discard. Turn out the onion mixture from pan into a bowl and set aside.
5. Preheat broiler to high.
6. In a large bowl, whisk eggs. Stir in potatoes, onions and chopped lovage, and season with salt and pepper to taste.
7. Rinse and dry skillet.
8. Place skillet over medium heat and add remaining butter and oil. When butter begins to foam, reduce heat to lowest possible setting. Add egg mixture and cook until set and only top surface of frittata is runny, 10-15 minutes.
9. Set skillet under broiler until top is just set and only lightly browned, 30-60 seconds. Loosen edges of frittata with a spatula and slide onto a platter.
10. Sprinkle with chopped lovage. Serve warm or at room temperature.

Salsa Verde

SALSA VERDE

• 1½ pounds tomatillos, husked and washed
• 1 jalapeños, stemmed, seeds removed for milder sauce
• ½ cup white onion, chopped 
• ¼ cup cilantro, minced
• 4 tablespoons lime juice, to taste
• 1 teaspoon salt, to taste

1. Preheat your broiler and position a rack in the upper position, or about 4 inches below the heat.
2. Place the tomatillos and jalapeño on a baking sheet or broiler pan and broil until blackened in spots. Keep an eye on them... they can go from perfect to burnt to a crisp in no time.
3. Remove the baking sheet from the oven and carefully flip over the tomatillos and pepper with tongs. Return to oven and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered on the other side.
4. Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, half the lime juice and ½ teaspoon salt.
5. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper and all of the accumulated juices into the food processor or blender.
6. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.
7. Season to taste with additional lime juice and salt, if desired.

Fried Eggplant With Chickpeas and Mint Chutney

Fried Eggplant With Chickpeas and Mint Chutney

adapted from the New York Times

FOR THE EGGPLANT:

• 2 eggplant, sliced into 1/4-inch-thick rounds
• 4 tablespoons olive oil, more as needed
• 1 white onion, halved and thinly sliced
• 2 garlic cloves, minced
• 1 pound ripe tomatoes, chopped
• 15-ounce can cooked chickpeas, drained and rinsed
• 1 ½ teaspoons garam masala
• ½ teaspoon sweet paprika
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne
• sea salt, as needed

FOR THE MINT CHUTNEY:

• 1 cup mint leaves
• 1 cup cilantro leaves and tender stems
• 1 jalapeño pepper, seeded and roughly chopped
• 1 green onion, cut into 1-inch lengths
• 1 garlic clove, roughly chopped
• 2 teaspoons lemon juice
• ¼ teaspoon sea salt
•  Plain yogurt (optional)

1. Season the sliced eggplant with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon of olive oil. When the oil is heated add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if things begin to dry out. Transfer cooked eggplant to a plate lined with paper towels to drain and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
2. Heat another tablespoon of oil in pan, then add the onions. Cook until golden soft.
3. Add garlic to the onions and cook until fragrant, 1 or 2 minutes longer.
4. Add all the spices and cook for 1 minute longer, then add tomatoes, chickpeas and 2 tablespoons of water.
5. Partly cover the pan and bring to a simmer. Continue cooking until tomatoes start to break down, about 10 to 15 minutes.
6. Add eggplant to the pan and cook until sauce thickens, or about another 5 to 10 minutes.
7. While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and adjust for more lemon juice or salt as needed.
8. Serve the eggplant topped with the chutney and, if using, the yogurt.

Poblano, Mushroom, Zucchini and Corn Tacos

Poblano, Mushroom, Zucchini and Corn Tacos

• 2 tablespoons vegetable oil
• 1 medium sized white onion, chopped
• 1 pound tomatoes, chopped
• 2 cloves garlic, minced
• 2 ancho poblano chiles
• 1 ear of white corn, kernels cut from the cob
• 2 medium zucchinis, unpeeled and cut into ½-inch cubes
• 1 cup crimini mushrooms, scrubbed clean and sliced thin
• 3 tablespoons cilantro, chopped
• 2/3 cup heavy whipping cream
• 2/3 cup queso fresco
• 2 cups cabbage, shredded
• 1 teaspoon ground cumin
• Salt and pepper
• fresh corn tortillas
• 3 limes, cut into quarter wedges
• Hot sauce (optional)

1. Heat 2 tablespoons of the oil over medium heat in a large pot.

2. Add the onion and cook, stirring often, about 8-10 minutes or until they are golden brown. Add the garlic for the last minute of cooking.

3. In a blender or food processor puree the tomatoes. Set aside.

4. Roast the whole poblanos over the flame of your gas range, on the grill, or under the broiler until the skins are charred black all over. While hot, place in a tea towel and roll up tight to steam and loosen the skins. Once they are cool enough to handle use your hands to slip the pepper from its skin and give it a good rinse under cool water. Slice into thin strips. Set aside.

5. Once the onions have finished cooking add the tomato puree. Cook, covered, stirring often until slightly thickened, about 3 minutes.

6. Increase the heat to medium high and add the sliced poblanos, corn kernels, zucchini, and heavy cream. Stir well to combine and cook for 4 minutes. Add the mushrooms and continue to cook until the zucchini is soft but not mushy and the mushrooms have softened and absorbed some of the sauce, about 3 minutes more. Remove from heat and mix in cumin, then season to taste with salt to taste.

7. Meanwhile, as the vegetables cook, heat a frying pan over medium high heat and warm each tortilla for about 30 seconds, flipping once. Wrap the tortillas in tin foil or a towel and place in a warmed oven to keep, or use a tortilla warmer. 

8. Transfer the vegetable mixture to a serving platter and top with the chopped cilantro. Serve with the shredded cabbage, lime wedges, queso fresco, hot sauce (if using) and the warm tortillas. Assemble and enjoy.

Roasted New Potatoes with Garlic, Pancetta & Caramelized Onions

Roasted New Potatoes with Garlic, Pancetta & Caramelized Onions

• 1 pound new potatoes, scrubbed and cut into quarts
• 2 new onions, peeled and thinly sliced
• 6 cloves garlic, peeled
• 1/4 pound pancetta 
• 3 tablespoons parsley, chopped
• 3 tablespoons olive oil
• Salt and pepper

1. Preheat oven to 425°F.

2. In a skillet set over medium high heat, sauté the pancetta until crispy. Using tongs, transfer to a plate or pan lined with paper towels to drain and cool.

3. Toss the potatoes and oil together in a mixing bowl and spread in a single layer in a shallow roasting pan. Roast for 20 minutes.

4. Top the potatoes with the sliced onions and garlic cloves and roast for an additional 45-60 minutes, or until the potatoes are browned. Make sure to check and stir every 10 minutes to prevent burning.

5.  When finished, turn the potatoes, onions and garlic out of the pan into a serving bowl and toss with the chopped parsley and pancetta. 

Curly Kale Bruschetta

Curly Kale Bruschetta

• 6 Curly kale leaves, stems removed and cut into bite sized pieces
• 3 tablespoons extra virgin olive oil
• 1 onion, sliced
• 2 sprigs fresh rosemary
• 1 red chili such as Cayenne or Piquillo, with seeds removed and sliced thin
• 5 garlic cloves, 4 sliced thin plus 1 cut in half
• 1 baguette, sliced on the bias 1/2 inch thick
• 6 oz. crumbled Goat Cheese
• Salt and freshly ground black pepper

1. In a heavy-bottomed pan with a lid heat the olive oil over a medium heat.
2. Add the onion, turn down the heat and fry gently until very tender, 5 minutes or so.
3. Add the rosemary, sliced chili and 4 sliced garlic cloves and fry for 1 minute.
4. Add the kale and season with salt. Cover the pan with the lid and reduce the heat to the lowest temperature possible. Cook gently for about 20 minutes making sure to stir every 5 minutes or so.
5. Meanwhile, heat a griddle or grill pan over medium high heat. If you do not have a grill pan prepare a broiler pan and set your broiler to low.
6. Place the bread slices in the pan and toast until crusty and golden brown. Alternatively, place the bread on a single layer of your broiler pan and toast in the oven, making sure to keep a close eye on the progress (all broilers are different, you may need to increase the temperature to high or position the rack closer to the broiler).
7. Rub each piece of toasted bread on both sides with the cut garlic clove.
8. Once the kale has finished cooking turn off heat, remove the rosemary and discard. Season to taste with salt and pepper.
9. Spoon the kale mixture onto each slice of bread and top with a small amount of crumbled goat cheese. 

Chicory with White Beans

Chicory with White Beans

adapted from The New York Times

• 1 pound dried cannellini beans, washed and picked over, soaked for 4 to 6 hours in 2 quarts water and drained
• 1 medium onion, peeled, cut in half
• 4 garlic cloves, peeled and crushed
• 1 bay leaf
•  Salt to taste
• 1 pound red rib chicory, leaves separated from stems
• 3 tablespoons olive oil
• 2 garlic cloves, minced

1. In a large pot bring to a boil the soaked and drained beans with 2 quarts water. Skim any foam that appears, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning.
2. Remove and discard the onion and bay leaf. Drain through a colander set over a bowl to reserved the cooking liquid.
3. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose. Add more liquid as needed.
4. Prepare a bowl of cold water and set aside.
5. Generously salt a large pot of water and bring to a boil.  Add the Chicory and cook until just tender, about 2 minutes. Transfer to the bowl of cold water to stop the cooking and then drain. Squeeze out water and chop coarsely.
6. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the minced garlic, cook for 30 seconds, and stir in the chicory. Cook for about 1 minute, stirring, until the chicory is nicely coated. Season with salt and pepper.
7. Serve with the mashed beans.

Potato, Broccoli and Cheese Soup

Potato, Broccoli and Cheese Soup

Adapted from All Recipes

• 2 cups chopped onion
• 2 tablespoons margarine
• 2 1/2 pounds peeled and cubed potatoes
• 5 cups boiling water
• 4 cubes chicken bouillon
• 3 cups fresh broccoli, cooked and drained
• salt and pepper to taste
• 3 cups shredded Cheddar cheese

1. In a large stock pot saute onion in butter.
2. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. 
3. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup. 
4. In a blender or food processor puree half of the soup and return to stock pot.
5. Season with salt and pepper. 
6. Add cheese and heat soup through until cheese is melted. Serve warm.