Cream of the Crop Recipe Week 2: Sheet Pan Focaccia Pizza

Sheet Pan Focaccia Pizza

By:  Kurt Flehinger

This is a great vehicle for topping your pizza with nearly anything you get in your CSA box.  We divided the pizza into three zones each with a different topping.  One third was sautéed red onion with chopped tomatoes.  The second was sautéed escarole, garlic and white beans.  And the third section was fresh arugula on top of mozzarella.  

The Foccacia Dough

1 tsp. sugar

2 tsp. dry yeast

1 1/2 C. warm water 

2 3/4 C. all purpose flour

3-4 Tbsp. extra virgin olive oil

2 tsp. salt

The Toppings

12 oz. fresh mozzarella (torn into rough pieces)

1 small red onion

1 c. canned chopped tomatoes, thoroughly drained

6 large escarole leaves

4 cloves garlic sliced

3/4 c. cannellini beans

extra virgin olive oil

2 C. arugula

Salt and Pepper

1. Add water to mixing bowl and sprinkle sugar and yeast.  (This can be done in a stand mixer).  Let sit until bubbly (approximately 5 minutes).

2. Lightly oil a half sheet pan and cover with parchment paper.  Sprinkle remaining 3 Tbsp. over parchment paper.

3. Add flour, salt and olive oil and mix for five minutes.  The dough will be very wet and sticky.

4. Scrape dough into mound on the sheet pan.  Cover with a large bowl and let rise for 1 hour at room temperature.

5. With oiled fingers, gently press the dough out so that it covers the sheet pan.  The dough will be very wet and sticky so continually add oil to your fingers.

6. Cover the sheet pan with another pan and allow to rest for 45 minutes to an hour.

7. Heat oven to 450 degrees while dough rests.  If you have one, place a pizza stone in the oven to heat.  But this dish works just fine on the regular oven rack.

8. While the dough rests and rises prepare the toppings.

9. Slice the red onion and sautee it in 1 Tbsp. olive oil until soft but not brown.  Lightly salt. Remove from heat and set aside.

10. Chop the tomatoes and mix with 1 Tbsp. olive oil and 1/2 tsp. salt.

11. Thoroughly wash the escarole and roughly chop.  Heat 2 Tbsp. olive oil in a sautee pan over medium.  Add arugula and garlic, 1/2 tsp. salt and a couple of grindings of fresh pepper.  Saute escarole until wilted and soft, about five minutes.  Remove from heat and set aside.

12. Wash and rinse the arugula and tear it into rough pieces.  

13. Spread roughly torn pieces of fresh mozzarella evenly over entire dough.  

14. Sprinkle the red onions and chopped tomatoes over 1/3 of the pizza.

15. Spread the sautéed escarole over another 1/3 of the pizza.

16. Place pizza in the oven for 25 minutes.  The edges of the dough will be golden brown.

17. Remove from oven and allow to cool for five minutes.

18. Spread the torn arugula over the remaining 1/3 of the pizza.

19. Cut and enjoy!

Note:  You can substitute tomato sauce for the chopped tomatoes.  Also, for those of you receiving the mushrooms, they would make an excellent topping sautéed in a little olive oil with garlic.

Cream of the Crop Recipe Week 1: Warm Spring Vegetable Salad

Recipe of the Week:  Warm Spring Vegetable Salad with Lamb's Quarter and Tahini Warm Spring Vegetable Salad with Lamb's Quarter and Tahini by Miriam Meir The colors!  Ingredients 2 Yukon Gold potatoes, diced 2 medium onions, sliced 2 carrots, diced 1 red beet, peeled and diced smaller than the potatoes 1 bunch lambs' quarter, roughly chopped 2 cups spinach, roughly chopped 1 bunch arugula 2 tbsp fresh oregano, chopped 1 tbsp fresh thyme leaves 2 tbsp olive oil Salt and black pepper, to taste For serving: 1 head red leaf lettuce or Boston lettuce 3–4 red radishes, thinly sliced Tahini sauce: 1 tbsp tahini, 1 tbsp water, juice of 1/2 lemon, sumac (optional), salt to taste   Step 1.  Heat the olive oil in a large skillet over medium heat.  Add the potatoes, onion, carrots, and beet. Cook for 15–20 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Step 2. Stir in the oregano, thyme, salt, and pepper. Add the lambs' quarter and spinach and cook until wilted, about 2–3 minutes. Remove from the heat and stir in the arugula. Step 3. Arrange the lettuce on a serving platter. Spoon the warm vegetable mixture over the lettuce. Top with sliced radishes and drizzle with tahini sauce before serving. Nutrition (per 1.5-cup serving) Calories: 150 Protein: 4 g Carbs: 20 g Fiber: 5 g Fat: 7 g Rich in vitamins A, C, and K, as well as iron and potassium. Tip Lamb's quarter is a wild green related to quinoa and spinach. It is rich in vitamins A, C, and K and contains more protein, calcium, and iron than spinach! Use it anywhere you would use spinach. I folded it into a frittata for lunch today, it was delicious.  About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian. As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share! Copyright © *2018* All rights reserved. unsubscribe from this list    update subscription preferences

Cream of the Crop Recipe 20: Veggie Rice with Celery Root Meatballs

 

Recipe of the Week:  Meatballs with Celery Root

Meatballs with Celery Root and Vegetable Rice by Miriam Meir The perfect fall weeknight dinner.   Ingredients for the meatballs: 1 large celery root, peeled (2-3 cups) 1 tbsp olive oil  1 lb ground meat (I used lamb from our share!) 2 eggs 3 garlic cloves, minced 1/4 cup yogurt or heavy cream 1 bunch parsley, chopped 1 tbsp kosher salt for the rice:  2 tbsp olive oil 2 onions, chopped 2 carrots, diced 2 parsnips, peeled and diced 1 turnip, peeled and diced  2 teaspoons ground cumin 1 teaspoon allspice  2 teaspoons turmeric 2 teaspoons kosher salt 2 garlic cloves  2 cups mixed rice, rinsed Step 1.  Chop the celery root into 1" cubes. Sautee in olive oil for 15 minutes. Let cool a bit.  Combine all meatball ingredients, including the celery root, and let the flavors blend during the time you're starting the rice.  Step 2. In a medium-large pan with a tight-fitting lid, sautee the onions in olive oil over medium low for about 7 minutes, until translucent. Add chopped vegetables (except garlic) and spices, stir to cover with oil (add a little oil if necessary). Cook for 5 more minutes. Add garlic, rice and salt. Mix well and cook for a minute or two.  Add 4 cups water. It should cover the rice and vegetables. If it doesn't, add another cup.  Bring to a boil, stirring gently. Then cover, lower the heat to its lowest, and cook for 45 minutes.  Step 3. Form slightly flattened balls from the meat mixture and fry in olive oil until browned, about 5 minutes per side. Serve warm with the rice.  Tip I've been experimenting so much with cabbage this season, my family claimed to be all cabbaged out. But then I found the ultimate way to make cabbage:  Heat oven to 330F. Place sheet of aluminum foil on the counter, cover with baking sheet. Wash large cabbage and place on sheet. Cut into 6 or 8 wedges, but keep them attached on the bottom. Mix 1/4 cup chili crunch, 1/4 cup olive oil, thyme, fresh ground black pepper, kosher salt, and 1 tbsp maple or honey. Brush on all sides of the cabbage, pour the rest of the mixture in the center, seal the aluminum foil, and bake for 3 hours.       About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

Cream of the Crop Recipe 19: Cabbage Cake

Recipe of the Week:  "Cabbage Cake"

Cabbage Cake by Miriam Meir Ingredients 1 large cabbage head 2 cups round rice (e.g. risotto, pancetta, or paella) 4 garlic cloves, crushed or minced leaves from 5-6 thyme sprigs 1/4 cup olive oil  2 onions, diced 1 pound ground lamb or lamb stew cut in 1/2 inch pieces kosher salt 1 tbsp cumin seeds, crushed 1 tbsp whole allspice, crushed fresh ground black pepper juice from 1 lemon Step 1.  Rinse the cabbage in cold water. Peel off the outer leaf. Cut out the stem: make a "hole" of about 1.5". Boil the cabbage head whole in salted water for 15 minutes. Remove the cabbage from the water and let cool. Reserve the cooking water.  Step 2. Rinse the rice until the water runs clear, and place in a large bowl. Mix in the garlic. Step 3. Chop the onions. Heat 1 tbsp olive oil in a pan, and saute the onions over low heat with a pinch of salt and a pinch of sugar (if desired), for about 5-7 minutes, until soft and translucent. Add the lamb, cumin, allspice, and ground pepper. Saute for 5 minutes until the meat is browned a little.  Add the lamb and onion mixture to the rice. Add 2 tbsp olive oil and mix well.  Step 4. Oil a heavy pan or dutch oven with 1 tbsp olive oil. Line the bottom of the pan and its sides with cabbage leaves. Get a layer of ~4 cabbage leaves on all sides of the pan.  Step 5. Spoon the rice and lamb mixture into the pan over the cabbage layer. Cover the top with the remaining cabbage leaves. Place a heatproof plate inside the pan and press down gently. The plate will serve as a weight to hold down the cabbage.  Pour in 3-4 cups of the cabbage cooking water. You want the water to be about 1/2 inch above the plate. Add the lemon juice. Bring the to a boil, then cover and cook over low heat for 20 minutes.  Step 6. After 20 minutes, if you still have water in the pan, cook on low, uncovered, for up to an additional 10 minutes, until the rest of the water evaporates.  Remove the heatproof plate.  Place a serving plate or a shallow dish over the top of the pan, and carefully turn the pan over.  The moment of truth: And you can actually cut this with a cake knife:    About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.   As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share!

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Cream of the Crop Week 17: Winter Squash “Orzotto”

Winter Squash “Orzotto” 

Prep Time: 15 minutes Total Cook Time: 1 hr           Servings: 4

One of my all time favorite meals is risotto. To me, it has all the best things a dish can offer: it’s comforting, nostalgic, hearty. One of those foods that nourishes your soul and body. But the likelihood of me making it on a weeknight is slim. It’s a time-consuming, arm-cramping labor of love. Enter orzo. It becomes the weeknight superhero that makes all my weeknight risotto dreams come true. The addition of roasted fall squash adds a little bit of fall coziness to the dish. Whether a quick Wednesday night dinner or the vegetarian special on the Thanksgiving table, it’s a guaranteed win for risotto lovers everywhere. 

 Ingredients: 

• 1 fall squash of your choosing (acorn, butternut, and kabocha work great here)
• ½ of an onion
• 2 cloves of garlic
• 3 sprigs of fresh thyme (sub ½ teaspoon dried)
• 1 cup of orzo
• 2 cups vegetable stock
• Parmesan cheese
• 
  

1. Preheat your oven to 400°F. 
2. Cut your squash in half and scoop out the seeds. Cover the halves in olive oil. Place cut-side down on a sheet pan and roast in the oven until fork-tender (about 30-40 minutes). Remove from the oven and set aside to cool.
3. Once cooled enough, peel off the skin of the squash and cut into rough cubes. 
4. Add olive oil to a large pot on medium heat. Once hot, add onion. Sauté until translucent, then add garlic and thyme sprigs. Continue to sauté for another minute or two. 
5. Add orzo and toast for 1 minute. Then add 2 cups of vegetable stock. 
6. Stir consistently for 2-3 minutes. This allows the starches of the pasta to release and thickens the stock. 
7. After 6 minutes, add the cooked squash to the pasta and continue to stir. It will begin to thicken rapidly and may stick to the bottom of the pot. If this happens, lower the temperature of the stove to low. 
8. Allow pasta to cook until time on package or until desired texture (approximately 8-10 minutes). By this point the squash should be mixed in completely and has formed a sauce-like texture. 
9. Remove thyme sprigs from the pot. 
10. Top with parmesan cheese (measured with the heart) and thyme leaves. And enjoy! 

Tip: This recipe works with loads of different vegetables besides squash. A version with leeks or even roasted carrots would be amazing! 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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Cream of the Crop Week 16: Beets!

 

Beets! Simple, easy, delicious, super healthy
by Miriam Meir

The only problem with beets is that they are so red! They are healthy. They are delicious. They don't need much aside of some lemon juice and salt, maybe a little olive oil. When you make them just with those ingredients, I recommend keeping the pieces larger - about 3x3".    
Beets make a great side dish for every meal. We usually have some on the table at dinner along with olives. You can also serve them with labneh or yogurt. 

Ingredients
4 beets
2 tbsp olive oil 
juice from 1 lemon
kosher salt to taste

optional additions: 
scallion
Aleppo pepper 
sumac
parsley
cilantro
lightly roasted and crushed coriander and cumin seeds
sliced almonds

Step 1. 
Preheat the oven to 350.  

Step 2.
Wrap each beet bulb in aluminum foil and place in the oven. Roast until a fork goes easily through the beets. This depends on the beets' size; it's usually around one hour.  

Step 3.
Cool and peel the beets with your hands - the skin will come of easily. I recommend wearing gloves for this step. Or reuse a plastic produce bag from the supermarket :) 

Step 4.
Cut the beets into 1x1" cubes. Mix with the lemon juice, olive oil, and salt. Ready! 
At this point you can mix in the add-ons. 


Tip
You can also boil the beets (in their skin) in water for one hour. The flavor is better preserved in the oven, though. 

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About Miriam
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

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As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.

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