About a month ago I was featured as a “Durham Cook” in Raleigh's newspaper, The News & Observer. I got a kick seeing the title my article was given and it made me realize it'd been a long time since I'd gotten back to my “roots”…aka Chef Boyardee. The gourmet-ed up version was quite good, and so fun to reminisce; but my taste buds have matured and I’ll be sticking with my homemade whole wheat pizza dough for the most part in the future.
- 1 Chef Boyardee Pizza Kit
- 4 slices fresh mozzarella, halved
- 10 Italian green olives, sliced
- sprinkling of Penzey’s pizza seasoning
Prepare and bake according to package directions.
Strawberry and Mozzarella Salad
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
- 1 8-ounce container of strawberries, hulled and sliced
- 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
- 1/4 cup fresh basil leaves, cut into ribbons
In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.
Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.
Recipe courtesy of Ellie Krieger
I paired the pizza and strawberry salad with a refreshing rose from Wine Authorities. Also, enjoyed with the aroma of fresh roses, grown and given to us by great our neighbors.
Spring CSA - Week 4
- 2 bags of lettuce mix
- 1 bag of baby spinach
- 1 bunch of swiss chard
- 1 bunch of spring onions
- 2 lbs of 100% whole wheat flour