If you see strawberries at the supermarket, they are probably from California or Mexico, because there they are in season. Our Pacific Northwest strawberries usually don't become sweet until we see a lot of sunlight, and that can come as late as June. This nice light salad with fruity tones.
The Salad
The estimate to serve four adults is one bunch of spinach (approx 1 lb); likewise for eight adults, use two bunches of spinach.
In a large salad serving bowl, combine baby spinach leaves and sliced strawberries. Toss with vinaigrette and top with toasted sesame seeds.
The Dressing
1/4 c organic granulated sugar
1 tbsp red wine vinegar (pomegranate flavored)
2 tbsp balsamic vinegar
1/4 c olive oil
1/8 tsp smoked paprika, or to taste
In a small bowl, whisk together vinegars and sugar until the sugar dissolves, then whisk in paprika and olive oil.
Parmesan-Thyme Pizza Dough
Pizza dough is pretty easy to put together. This one has grated cheese and thyme in it. Hopefully there is enough of each to taste it in the pizza crust.
Ingredients
3 1/2 c all-purpose flour
2 tbsp freshly grated parmigiana-reggiano cheese
2 tbsp + 1 tsp olive oil, separated
1 tsp each dried oregano, dried thyme, and dried basil
1/2 tsp kosher salt
1/2 c water, room temperature
1 c water + 1 tsp organic granulated sugar + 2 1/4 tsp active dry yeast
Directions
1. Dissolve yeast in one cup of water (110 degrees F) and sugar. After 10 minutes the yeast should be foamy at the top.
2. In a 7-cup food prep, add flour, 1/2 cup water, olive oil, spices, salt and grated cheese. Pulse until combined. Add yeast water and pulse on "dough" setting until the dough comes together into a ball.
3. Pour 1 tsp into a resealable container. Add dough and seal container. Let rest in a warm spot until doubled in bulk.
Ingredients
3 1/2 c all-purpose flour
2 tbsp freshly grated parmigiana-reggiano cheese
2 tbsp + 1 tsp olive oil, separated
1 tsp each dried oregano, dried thyme, and dried basil
1/2 tsp kosher salt
1/2 c water, room temperature
1 c water + 1 tsp organic granulated sugar + 2 1/4 tsp active dry yeast
Directions
1. Dissolve yeast in one cup of water (110 degrees F) and sugar. After 10 minutes the yeast should be foamy at the top.
2. In a 7-cup food prep, add flour, 1/2 cup water, olive oil, spices, salt and grated cheese. Pulse until combined. Add yeast water and pulse on "dough" setting until the dough comes together into a ball.
3. Pour 1 tsp into a resealable container. Add dough and seal container. Let rest in a warm spot until doubled in bulk.
Almond-Flax Pizza Crust (wheat-free)
This nut/seed crust came out better tasting than the yeast-free, gluten-free pizza crust. Made this version for a pizza night dinner. It is a pre-baked crust where toppings and fresh cheese are added later and then briefly baked again. It might have helped to have these ready beforehand on a pie plate lined with parchment paper. The crust stuck to the bottom of the pie plates that I had cooked them in, making the pizzas hard to remove. This recipe ratio comes from A Gourmet Girl Cooks blog.
Also, all I had on hand were brown flax seeds. This made the dough come out dark colored. Golden flax seeds can be substituted. I doubt there is much difference in taste.
Makes: two 10-inch round pizzas
Ingredients
1/2 c almond flour (can also grind raw almonds into flour with a food processor)
1/2 c flax seeds, ground
1 1/3 tsp aluminum-free baking powder
1/2 tsp each: dried thyme, dried rosemary, dried oregano, and dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of cayenne powder
1/4 tsp sea salt
freshly ground black pepper, to taste
1/2 c Parmesan cheese, freshly grated
Directions
Preheat oven to 375 degrees F.
1. In a medium bowl, mix dry ingredients together, then add wet ingredients and mix well. Let the dough sit for 5 minutes to thicken.
2. Spread dough onto an oiled cookie sheet or oiled pie plates. Place a ball of dough in the center and press the dough outward with an oiled spatula. Bake for 20 minutes or until cooked through and it feels dry to the touch.
If there are other pizzas in the oven and the temperature is already set to 450 degrees F, reduce the cook time so the crust does not burn. For two crusts on pie plates, I let these bake for 10-12 minutes.
3. Remove from the oven and add pizza sauce, cheese and other toppings. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is bubbly.
 |
| Crusts came out darker using brown flax seeds |
Also, all I had on hand were brown flax seeds. This made the dough come out dark colored. Golden flax seeds can be substituted. I doubt there is much difference in taste.
Makes: two 10-inch round pizzas
Ingredients
1/2 c almond flour (can also grind raw almonds into flour with a food processor)
1/2 c flax seeds, ground
1 1/3 tsp aluminum-free baking powder
1/2 tsp each: dried thyme, dried rosemary, dried oregano, and dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of cayenne powder
1/4 tsp sea salt
freshly ground black pepper, to taste
1/2 c Parmesan cheese, freshly grated
Directions
Preheat oven to 375 degrees F.
1. In a medium bowl, mix dry ingredients together, then add wet ingredients and mix well. Let the dough sit for 5 minutes to thicken.
2. Spread dough onto an oiled cookie sheet or oiled pie plates. Place a ball of dough in the center and press the dough outward with an oiled spatula. Bake for 20 minutes or until cooked through and it feels dry to the touch.
If there are other pizzas in the oven and the temperature is already set to 450 degrees F, reduce the cook time so the crust does not burn. For two crusts on pie plates, I let these bake for 10-12 minutes.
3. Remove from the oven and add pizza sauce, cheese and other toppings. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is bubbly.
Ras-el-Hanout Dry Spice Rub
For the pork butt recipe, I used a Moroccan spice blend called Ras-el-Hanout; which, according to the Bon Appétit Test Kitchen means "head of the shop" in Arabic, or a shop's best house blend. It can also be used as a spice marinade for lamb or chicken.
Ingredients
1 1/2 tsp coriander seeds (can substitute ground coriander)
Ingredients
1 1/2 tsp coriander seeds (can substitute ground coriander)
3/4 tsp cumin seeds
1/2 tsp crushed red pepper flakes
1 1/4 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground turmeric
Directions
If using all ground spices, simply combine them together in a small bowl. If using whole spices, lightly toast the seeds before grinding into a powder in a spice grinder.
If using all ground spices, simply combine them together in a small bowl. If using whole spices, lightly toast the seeds before grinding into a powder in a spice grinder.
Braised Boneless Pork Butt
Despite the name of the cut, pork butt does not come from the rear of the pig; instead it is the upper part of the shoulder. The companion cut, called a pork picnic, is the lower part of the shoulder. Either cut can be used as BBQ meat. Tonight's dish will be braised, meaning the meat gets seared on med-high heat on the stove, then slow cooked in broth in a Dutch oven (an oven-proof heavy-bottomed pot with a lid).
This recipe has a long prep and cook time, so it is best planned for in advance.
1. Wash and pat dry the pork butt. Set onto a plate. Using a sharp knife, make slits into the meat and insert a garlic slice. Sprinkle about a tablespoon of kosher salt on all sides of the pork butt, followed by some freshly ground black pepper. With your fingers, apply the spices to the pork on all sides. Gently slip the pork butt into a sealable plastic bag and let it sit in the refrigerator for 4-6 hours.
Preheat oven to 325 degrees F (or 300 degrees F if using a convection oven)
2. In a Dutch oven, heat olive oil over medium-high heat. Add pork butt (fatty side up) and sear for five minutes. Flip the meat over and sear for five minutes. Add the onions to the sides of the meat. Then, add the carrots, celery and bay leaf.
3. Fill the pot with water or broth until two-thirds of the meat is submersed. Cover the pot with its lid and place in the oven for 1.5 hours.
Internal temperature should read 165 degrees F using a meat thermometer. There may be thicker parts of the roast that measure 160 degrees F. This is okay. The pork should rest for 30 minutes before slicing or shredding.
Ingredients
3.25 lbs boneless pork butt
2 garlic cloves, thinly sliced
2 tbsp of a spice rub (this recipe uses ras el hanout)
some dry white wine (optional)
chicken or vegetable broth or water
kosher salt, to taste
freshly ground black pepper, to taste
2-3 tbsp olive oil
1 bay leaf
2 organic carrots, sliced
2 organic celery ribs, sliced
1/2 medium onion, sliced
Directions
This recipe has a long prep and cook time, so it is best planned for in advance.
1. Wash and pat dry the pork butt. Set onto a plate. Using a sharp knife, make slits into the meat and insert a garlic slice. Sprinkle about a tablespoon of kosher salt on all sides of the pork butt, followed by some freshly ground black pepper. With your fingers, apply the spices to the pork on all sides. Gently slip the pork butt into a sealable plastic bag and let it sit in the refrigerator for 4-6 hours.
Preheat oven to 325 degrees F (or 300 degrees F if using a convection oven)
2. In a Dutch oven, heat olive oil over medium-high heat. Add pork butt (fatty side up) and sear for five minutes. Flip the meat over and sear for five minutes. Add the onions to the sides of the meat. Then, add the carrots, celery and bay leaf.
3. Fill the pot with water or broth until two-thirds of the meat is submersed. Cover the pot with its lid and place in the oven for 1.5 hours.
Internal temperature should read 165 degrees F using a meat thermometer. There may be thicker parts of the roast that measure 160 degrees F. This is okay. The pork should rest for 30 minutes before slicing or shredding.
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