Shaved Asparagus Pizza

Shaved Asparagus Pizza

(Jenn)

Recipe from Smitten Kitchen (follow the link for photo-instructions)

Makes 1 thin crust 12-inch pizza

1 recipe Really Simple Pizza Dough or your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced

Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.

Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler (a Y-shaped peeler works best here, but I only had a standard, old and pretty dull peeler and it still worked; a mandolin would also work, in theory, but I found it more difficult to do it that way), create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl and be sure to try one — I bet you can hardly believe how good raw asparagus can taste.

Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.

More ways to tweak this: Pinch of red pepper flakes (toss with asparagus), squeeze of lemon juice (over the asparagus, after you remove it from the oven), sprinkle of truffle salt or few drops of truffle oil (if you’ve got it; also at end) or up to 3 eggs (bake pizza for 8 minutes, break eggs on top, then finish cooking pizza and eggs together)

Finally, if you’ve got a grill going, this pizza seems almost destined for it. When I grill pizza, I throw the whole dough down on an oiled grill and let it cook for a few minutes on the underside. I pull it off with tongs, flip it out onto a plate and pile the toppings on the grilled side, before sliding the raw side back onto the grill. Grill the pizza with the lid down for a few minutes, or until everything is bubbly and brown.

Yellow Curry

brought by Britney Bassett

1 T Oyster Sauce (found in the Asian food section at the grocery store)

3/4 c coconut milk

1.5-2 T fish sauce

1/2 t chili powder

1/2-1 T sugar

1 T yellow curry paste (use more for a spicier dish - I use about 3 T)

1 c chicken broth (to desired consistency, more for additional paste)

meat of choice (we like chicken)

veggies of choice (the restaurant served it with potatoes and onions, but carrots and peppers are also good additions!)

1. Saute meat with curry powder and broth until meat is nearly done.

2. Add the rest of the ingredients except the veggies and bring to a low simmer.

3. Add veggies and any additional broth for desired consistency.

Spinach and Ricotta Balls

brought by Rachel Durazzani

Ingredients for the Spinach and Ricotta Balls:

2 cups of ricotta
-since the ricotta in Italy is dryer, I would recommend using a cheese cloth to drain to get the right consistency for the balls
12 oz frozen spinach
3 eggs
3 tsp of butter
Salt (to taste - I used Kosher)
2 cloves of garlic, finally minced
1 tsp nutmeg
Parmesan - add to get the right consistency

Directions:

Boil spinach in very little water for about 10 minutes. Drain & let cool. When cool, form 2 or 3 balls and squeeze to drain juice and then chop (I actually used chopped spinach). In a saucepan cook the spinach with minced garlic, nutmeg and butter, for about five minutes. In a bowl mix ricotta, cooked spinach, eggs and Parmesan cheese. Add some more cheese, or a bit more of ricotta, to get the right consistency. Roll the balls on a flour surfaced or in your floured hands. Boil salted water...less salt than you use for boiling pasta because the balls are already pretty salty. Carefully place balls (1 by 1) into the boiling water, about 10-12 at a time. When they are done, they will rise to the top - mine did so in about 15 - 20 seconds. Carefully remove them with a slotted spoon to allow draining and place them on the platter with sauce. Top with more sauce and Parmesan cheese.

Sauce

7-8 leaves of fresh basil
3 cloves of garlic, finally minced
3 large cans of whole tomatoes
3 T olive oil
salt and pepper to taste

Cook all ingredients in a large saucepan for about 10 minutes at medium heat. Stir every few minutes. Take it off the burner and pour a few cups of sauce onto your serving platter.

Fragrant Chickpea Curry (Christmas Curry)

brought by Lacey Christensen

Ingredients

• 4 cups water
• 2 cubes vegetable bouillon
• 1 cup raisins
• 1/4 cup olive oil
• 2 onions, chopped
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 (19 ounce) cans garbanzo beans (chickpeas)
• 1-1 1/2 medium yams, peeled and diced in larger chunks
• 1-2 pears, peeled and cubed
• salt to taste
• 1 cup chopped fresh cilantro (optional)

Directions: 

1. Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon, cloves, cayenne, turmeric, coriander, and cumin; cook for about 3 minutes until fragrant, stirring constantly.
3. Stir garbanzo beans, yams, and pear into onions; pour in hot vegetable stock and raisins. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
4. Season to taste with salt and stir in chopped cilantro, if desired, before serving.

Herbed Risotto

brought by Christy Evans

Ingredients

1 ½  tbs. unsalted butter

1 small onion, diced

¾ cup Arborio rice

2 cups hot chicken stock

Salt and pepper to taste

1 Pound mushrooms, sliced

½ tbs olive oil

1 large ripe tomato, dices

¼ cup heavy cream   

1/8 cup chopped basil

1 tbsp minced fresh rosemary

1tbs grated parmesan cheese

Melt the butter in a large skillet. Sauté the onion until tender.  Add the rice.  Cook for one minute, stirring constantly.  Add the chicken stock, salt, and pepper.  Cook, covered until the rice is tender on the outside and chewy inside.  While the rice is cooking sauté the mushrooms in olive oil.  When the rice is done, fold in the mushrooms, tomatoes, cream, basil, rosemary, and cheese.  

Thai Peanut Dip

brought by Jamie Cook

recipe by Family Fun Magazine

Ingredients:

1 cup creamy peanut butter

6 Tablespoons apple cider vinegar

2 cloves garlic

¼ cup soy sauce

1-inch cube peeled ginger

¼ cup hot water

½ cup roughly chopped cilantro (or less to taste)

Combine all ingredients (except cilantro) in blender or food processor. 

Pulse until smooth, about 20 seconds, while gradually adding hot water.

Stir in cilantro.

Makes about 2 cups. Serve with vegetables or crostini.

Five Minute Fruit Dip

brought by Lindsay Hull

Ingredients

1 package (8 oz) of strawberry cream cheese

1 jar (7 oz) of marshmallow creme

2 TBS of orange juice

1 cup of cool whip

Directions

1. Blend cream cheese, marshmallow creme and orange juice thoroughly using an electric mixer. 

2. Fold in cool whip.

Layered Greek Dip

brought by Heather Brown

adapted from RecipeGirl.com

1 (8 ounce) package cream cheese, softened (strained Greek yogurt works as well)
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
2 cloves garlic, minced
1½ cups prepared hummus (I used Cedars brand for Recipe Group night)
1 cup finely chopped cucumber
1 cup finely chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips 

Directions

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.

2. Spread cream cheese mixture into deep 9-inch pie plate or platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.

3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.

Servings: 16
Yield: About 2 1/2 cups of dip

Black Bean Burgers

brought by Britney Bassett

1 can black beans, drained, rinsed, and mashed
1/4 cup finely chopped onion
1/3 cup whole kernel corn
1/4 cup thick and chunky salsa
1 garlic clove, pressed
2 TBS. fresh cilantro or parsley
1/4 tsp. salt
1/8 tsp. ground black pepper
1/2 cup unseasoned dry bread crumbs
2 egg whites, lightly beaten
4 whole wheat hamburger buns

1. Mash bean. Finely chop onion. Add onion, corn, salsa, pressed garlic, cilantro, salt, and pepper to the beans; mix well. Add bread crumbs and egg whites to bean mixture; mix well. Form bean mixture into four round patties, about 1/2 inch thick.

2. Heat skill over medium heat until hot. Lightly spray pan and cook patties 6-8 minutes or until lightly browned.

3. Place burgers on buns. Add tomatoes, lettuce, ketchup, mustard, pickles, onions, etc., etc.