Week 21

This week in the share there will be Peppers (the last of them), Kale, Cabbage/Cauliflower/Romanesco choice, Onions, Potatoes, Garlic, Sweet Potatoes, Baby Ginger & Butternut Squash. Possibly a Beets/Swiss Chard choice.

Sweet Potato & Kale Pizza

pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 1/2 cups mozzarella cheese
1 1/2 cups chopped kale
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary

Preheat the oven to 400°. Place the sweet potato slices and red onion slices in a bowl and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough. Turn the oven to 500° or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary. Place the pizza in the oven-directly on the pizza stone, if using one, or in the oven on a pan. Bake for 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.

If you couldn’t tell we love pizza and putting abnormal ingredients on pizza. Being this is the third pizza recipe we have shared we thought we would share our quick pizza dough recipe.

Whole Wheat Herbed Pizza Dough

2.5 cups white whole wheat flour
1 teaspoon salt
1 cup warm water (105-110 degrees)
1 teaspoon honey
1 tablespoon dry active yeast
2 tablespoons olive oil

In a large bowl, whisk together flour & salt. In a measuring cup stir together warm water, honey, yeast, and olive oil. Add wet ingredients to dry ingredients and stir until a stiff dough forms. Turn out on a generously floured surface and knead about 5 minutes or until smooth and elastic. (You can also use a stand mixer or food processor with a dough attachment for this step.) Divide dough in half and allow to rest for 15-20 minutes. Roll out dough on a sheet of parchment paper or a pizza peel sprinkled with cornmeal. Then use as directed in recipes or add your favorite toppings, and bake at 500° on a preheated pizza stone for 7-10 minutes. Crust should be lightly browned and cheese will be bubbly.

Now what to do with that baby ginger…baby gingerdoes not need to be peeled as does traditional ginger and is also less fibrous and more tender. The best way to keep baby ginger is in the freezer either by freezing the entire baby ginger and grating while frozen when needed or by mincing or slicing & freezing in predetermined portions. Use frozen baby ginger in any recipe that calls for fresh ginger.

Teriyaki Marinade
1/2 cup soy sauce
2 tablespoons fresh grated ginger
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar or white wine vinegar
6 cloves garlic
1/4 cup water

Blend all ingredients together Pour over meat or vegetables. Marinate overnight or freeze for later use. Can also be used as a sauce over stir fry or rice.

Roasted Butternut Squash

1 butternut squash

Using a big hefty knife, cut the squash in half Scoop out the seeds and discard. Rub inside and outside of squash with oil. Place face down on a metal baking sheet Bake at 350° for about 40 minutes & skin is easily peeled from squash. Remove skin and cut into cubes. Cubes can then be seasoned & roasted about 5 to 10 minutes longer. Bake at 350° for 60 minutes for a puree type consistency. Remove skin & mash squash, add your favorite seasoning.

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