Spring Veggie Pizza
EVOO, for drizzling
1 Cup part-skim ricotta cheese
1/2 Cup Gruyère, grated
1/2 Cup Pecorino Romano, grated
1/3 Cup shitake mushroom caps, sliced thin
1/3 Cup asparagus spears, sliced diagonally
1/3 Cup bell pepper, sliced thin
2 TBS green onions, sliced diagonally
Fresh cracked black pepper
Crushed red pepper flakes
I think it's been too long since I last made pizza...and I have a craving. Luckily, I always keep spare pizza dough in my freezer for emergencies. It's the perfect solution for when I have lots random vegetables and cheeses in my fridge, but not a lot of anything else. It also gives me an opportunity to get creative! A white pie with ricotta, Gruyère and Pecorino Romano cheeses calls for really fresh vegetables. I left the vegetables raw to maintain their beautiful colors and not over-cook in the oven.
Chicken Salad With Chunky Guacamole 2 Chicken breasts EVOO 1 Small bunch of thyme 1 Cup watercress 1 Cup mixed spouts and shoots 3 TBS...
Pesto Frittata 6 eggs Olive oil Cherry tomatoes Spinach Garlic Prepared pesto Salt and pepper This heat wave is still going strong, thus t...
Shiitake Marmalade From Modernist Cuisine at Home 5 1/8 Cups shiitake mushroom caps 4 TBS unsalted butter 1/3 Cup shallots, minced 100 ...
- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.