Monthly Archives: June 2010

Shaved Asparagus Pizza

I found this easy recipe for pizza on the Smitten Kitchen website and thought it would be a good, quick dinner.  I followed the pizza dough recipe here and used 1/2 cup whole wheat flour.  For the toppings, I substituted Asiago cheese for the Parmesan.  Overall it was great!  The crust didn’t rise very well (because of the whole wheat flour?) and therefore slightly resembled cardboard, but the toppings definitely made up for it.  Since the asparagus is so thin, it cooks in no time.  I’d definitely try this again and experiment with another crust recipe or leave the whole wheat flour out of the recipe I used.

Zucchini Spaghetti

Katie:  After seeing a few recipes for zucchini spaghetti on different food blogs (e.g. here, here, and here), I was interesting in trying it.  It’s basically zucchini cut into really thin strips and served like noodles with a sauce.  I used a citrus zester which worked really well.  I used two small, firm zucchinis and stopped peeling when I reached the seedy part in the middle.  Since they were so thin, I didn’t have to cook them at all.  I served my zucchini noodles with Fettuccine with Clams, Basil, Tomato, Corn, and Garlic (I substituted shrimp for the clams and used canned tomatoes) and roasted carrots with honey and rosemary.  It was a good weeknight meal!

It’s not just for meatballs!

jill pickle:  Yesterday I had to make a dish for our quilt picnic get-together.  One of my favorite dishes is Ina Garten’s Curried Couscous.  You can make it ahead of time- (it’s actually better when it sits in the frig a while!) and you serve it at room temperature so you don’t have to worry about keeping it cold or hot!  It’s fast and easy to make and you can add any ingredients you want!  When I made it, I added grated carrots, slivered almonds, shrimp, chives, a small amount of carmelized onions, parsley, and peas.  I put the finished dish in my ‘meatball bowl’ (made at the Art Village in Stevens Point) for a lovely presentation!!

BIG BAKED BOUNTIFUL BREAKFAST BUFFET!!

jill pickle:  Today, to celebrate Father’s Day and to surprise Bill/Dad, I decided to make a breakfast buffet complete with homemade Maple-Nut Granola, Quiche Lorraine and Maple Oat-Pecan Scones.  As with all things I plan, it took longer to make than I had anticipated, (plus another trip to the store by the receiver of this breakfast buffet), but it was worth it!  The granola is super easy and you can add any nut you like!  The quiche was really good with bacon in it!!  I used sharp cheddar cheese instead of the swiss.  The scones recipe made a lot!  They were very tender and flaky and good with the maple glaze and a sprinkling of pecans on top.  All-in-all, it was a success but next time it might be better to make some of these dishes ahead of time!  We’ll see…….

  

strawberry-ricotta tartlets

Matthew:  It’s strawberry season here in southern Wisconsin, so I went to a nearby farm after work last week and picked a bunch of ripe berries.  I knew I had to use some of them to make a dessert, but I wasn’t sure exactly what to make until I saw this post over at Smitten Kitchen.  It’s a play on strawberry shortcake, substituting a tart crust for the biscuit and sweetened ricotta for the whipped cream.  It’s a nice recipe, because you can make all three parts ahead of time and then just construct the dessert when you are ready to eat.  The crust is supposed to have graham flour in it, but since I couldn’t find any, I just used a bit of whole wheat flour.  Also, I did have a hard time rolling out the crust, so instead of cutting out circles from a rolled out crust, I formed it into one giant egg shape and then after baking it, cut it up into portions.  I thought the final result was really tasty and I think my friends at work agreed.  I may have to go get some more strawberries before the season is done to make it again!

Carrot Cake Pancakes

Katie:  I’ve tried a variety of pancake recipes before, but when I stumbled upon this recipe for Carrot Cake Pancakes I was intrigued.  Carrots for breakfast?  I wasn’t quite convinced, but I decided to give it a try.  I followed the recipe as written, except for leaving out the pecans, since we didn’t have any.  They turned out really good!  They were a sweet morning treat, but still somewhat healthy.

Buttermilk Avocado Salad Dressing

Matthew:  Now that it’s summer, I’ve started getting a half box of vegetables every week from my CSA, Vermont Valley Community Farm.  Early in the season, they send out lots and lots of salad greens.  To keep things interesting, I thought I would test out some homemade salad dressing recipes this year.  I started with this recipe from a Sprouted Kitchen post.  It’s super easy to make.  You just throw everything in the blender.  I wanted to make a lot of dressing, so I sort of tripled the recipe, adding 3 avocados, ~1 cup of buttermilk, 3T honey, 3T apple cider vinegar, juice of two limes, and salt and pepper to taste.  The amounts I used seemed to work well and it was really delicious on spring mix greens with some sunflower seeds and raisins.