Roasted Butternut Squash and Sage Pizza

Soooooo it appears that, in addition to fries, cookies, cupcakes, donuts and all things related to fall, I’m also heavily addicted to pizza.

photo 1

There could be worse things…you know, crack, meth, cigarettes, spinach. I’m considering myself lucky (but seriously though, I’m also addicted to spinach).

photo 4

Especially when pizza can come in FALL flavors , loaded up with delicious butternut squash and sage and gruyere. Double addict. Oh my god it’s just so good.

photo 2

And, you guys, I totally made my own pizza crust for this one. I’m not kidding. I’ll give you the recipe soon, I promise.

photo 2

Seriously, this pizza is a little weird, I know, but I’m all about weird things on pizzas and the combo of butternut squash and sage is absolutely killer. I literally ate half of it on my own.

photo 3

 

#pizzaaddict

Recipe

Prep time: 35 minutes | Bake time: about 15-18 minutes | Total time: about 1 hour

Yield: 2-4 servings

  • 1  pizza dough- store bought is totally legit
  • 2 cups butternut squash, cut in time 1/2 inch cubes
  • 4 tablespoons olive oil, divided
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • ¼ tsp ground sage
  • 2 cloves minced garlic
  • ¾ cups grated cheddar cheese
  • ¾ cups grated Gruyere cheese
  • ½ white onion, chopped
  • 1 tablespoon butter
  • 8-10 fresh sage leaves

Preheat oven to 425 º F. Add the squash to the baking sheet and add 2 tablespoons olive oil, salt, pepper, ground sage and minced garlic to the baking sheet.  Toss to coat and roast for about 25-30 minutes, until the squash is fork tender. Remove and let cool. Maintain the oven temp at 425 º F.

While the squash is roasting, caramelize the onions. Add the chopped onion and butter to a sautee pan and sautee over medium-low heat for 20 minutes, stirring every few minutes until the onions are slightly browned, soft and translucent. Your house will smell amazing. Set aside.

Lightly grease a baking sheet or pizza stone and spread dough out over pan. Drizzle remaining 2 tablespoons olive oil over the pizza. Sprinkle the cheeses evenly over the pizza crust. Do the same with the caramelized onions, then the squash. Then take the sage leaves, tear each of them in half and distribute them over the pizza. Bake for 15-18 minutes, until cheese is melted and edges of the pizza are slightly golden brown.  Remove from oven, cut as desired, and enjoy your perfect homemade pizza!

Advertisements

Baked Eggplant and Zucchini Fries with Honey Mustard Aioli

Hello. My name is Jamie, and I am addicted to french fries.

photo 2

I’m definitely a non-discriminatory addict. I love regular fries, shoe string fries, seasoned fries, truffle fries, wedge fries. Sweet potato fries hold a special place in my heart, especially when eaten at Sweetwater’s in Burlington, VT.  The best fries I’ve ever had are at Caseus in New Haven. Try them. They’re amazing.

photo 3

But I can’t just stuff my face with fries on the reg (oh my god how awesome would that beeeeee). So, I needed to be creative and come up with a healthy alternative. Thus, baked eggplant and zucchini fries were born. Baked instead of fried, and real veggies as opposed to potatoes. Because, lets be honest, potatoes are kind of veggie impostors.

photo 1

I was nervous, but I LOVED these zucchini and eggplant fries. Zukes and eggplants are pretty hearty veggies and they held their shape well when baked at the high temp. The aioli for dipping was clutch. The spiciness of the mustard went perfectly with the little bit of onion powder and lemon pepper that seasoned the fries. They were perfect.

photo 4

For my fellow fry addicts out there, you need to try these. They’re a perfect alternate for the real deal when you feel like you need to behave yourself.

photo 5

Recipe:

Prep time: 5 minutes | Bake time: 25-30 minutes | Total time: 35 minutes

Yield: 4 servings

Fries

  • 1 medium sized eggplant
  • 2 medium sized zucchini
  • 2 tbsp olive oil
  • 1/4 tsp onion powder
  • 1/4 tsp lemon pepper
  • salt and pepper to taste

Aioli

  • 3 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • 1 teaspoon rice wine vinegar

Preheat oven to 425 º F. Slice eggplan and zucchini in to homogenous strips, about 4 inches long and about 1/4-1/2 an inch thick. Place on baking sheet, drizzle on olive oil and add seasonings. Mix by hand then distribute the fries evenly over the baking sheet, keep in them all in one layer. If some of them are overlapping, just put them on an additional baking sheet; if they’re layered, they wont be crispy! Place in oven and bake for 25-30 minutes, until browned and crispy.

To make the aioli, simply mix the mayo, honey, mustard and vinegar together until smooth. And dip away!

Roasted Garlic, Browned Butter and Sage Hummus

Roasted garlic. Browned butter. Sage. Hummus.

photo 2

Four of the best things known to mankind combined in to one awesome appetizer.

photo 3

This was literally gone in 5 minutes and I felt like a kitchen superstar. Seriously, the flavors and texture in this were perfect. I mixed it up in a food processor in no time and  then served it at room temp.

photo 4

By the way, if you love garlic, this hummus is for you. The roasted garlic makes your house smell amaaaaazzzinnnggggg and the hummus taste even better (to anyone who is within 5 feet of me at any given time in the next few days, sorry I’m not sorry- this was totally worth it.)

photo 1

Not kidding, make this ASAP. For reals.

Recipe

Prep time: 5 minutes |Cook time: 45 minutes | Total time: 50 minutes

Serves 4

  • 15 oz can chickpeas, rinsed and drained
  • 1 head of garlic, roasted (see below)
  • 1 tsp olive oil
  • Sea salt, pepper for sprinkling
  • 1/4 cup butter
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 5 fresh sage leaves
  • 1/2 tsp ground sage
  • Salt and pepper to taste

Preheat oven to 400 º F. Cut off the top of a whole head of garlic, drizzle with olive oil and salt and pepper and wrap in tin foil leaving top exposed. Roast for 40 minutes or until garlic is soft. Remove from oven and let cool.

While garlic is cooling, brown butter. Melt butter in a sauce pan, then heat until it’s bubble and then begins to brown, stirring constantly. This will take approximately 5-7 minutes and you will know it’s done by the nutty smell the browned butter gives off. Remove from heat immediately.

Remove the skins from the garlic and place in a food processor. Add the rest of the ingredients and blend together until smooth. Spoon in to serving dish and eat up!

Adapted from Bake Your Day.

Fresh Tomato Tart

I love summer.

photo 5

Have I mentioned that yet? I love everything about it. I love walking around without a jacket, I love how late it’s light out, I love the beach, and I love that I don’t have to go to class. I especially love summer veggies.

photo 1

This tart takes my love of the tomato, the best summer veggie, to an extreme. I mean, really, a tomato reaches it’s pinnacle of greatness once it’s resting on a bed a cheese within a flakey pie crust coated in olive oil and basil. Does it not?

photo 2

Roast it all up at a high temperature until the tomatoes are browned and caramelized on top and your respect for summer veggies will have reached a whole new level. And your house will smell amazing. Oh my god, soooo amazing.

photo 4

I loved the color of the heirloom tomatoes but you can definitely do this with any kind of tomato: cherry, beef steak, plum, whatever! This tart does not discriminate. It’ll be yummy regardless.

photo 3

You guys, I took a necessary short cut and used a pre-made crust. They’re all rolled out already, save a ton of dishes (and we all know how I feel about dishes), and come out perfectly every time. Using the pre-made crust makes the hardest part about this tart is cutting up the tomatoes.

photo 5

Literally, the perfect summer recipe for the perfect summer veggie.

Recipe

Prep time: 10 minutes | Bake time: 50 minutes | Total Time: 1 hour

Yield 8-10 servings

  • 1 pie crust, prepared
  • 2 cups shredded Italian cheese (I used a combination of mozzarella and parmesan)
  • 3 tablespoons of fresh basil, chopped and divided
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 lb heirloom tomatoes

Preheat over to 400 º F. Put pie crust in to a 10 inch tart pan. Trim excess rust from around the edges, and prick the bottom of the pan with a fork all over. Bake for 5 minutes.

Spread cheese evenly over shell and sprinkle with two tablespoons of basil. Place tomatoes on top, drizzle with olive oil and sprinkle with salt and pepper. Place on bottom shelf of oven and bake for 35-40 minutes. Let stand at least 10 minute before serving.

Farro with Pea Mint Pesto and Summer Vegetables

This another one of those fake fancy things like we talked about before.

photo 1

I mean, how fancy does Farro with Mint Pea Pesto sound? You tell people you made this for dinner and people with think a) that you’re fluent in at least two of the romance languages and b) be 100% percent convinced that you’re a master chef. Which you definitely are.

photo 4

The mint pesto is actually very elegant, but it’s just as easy as regular pesto to whip up. Literally just throw ingredients in the food processor and it’s done. You can’t mess this up, I promise. Farro, although totally hot right now in the foodie world, is one of those grains similar to quinoa that is still starting to catch on with all us normal people out there. But I’m really glad it is… it has a great, hearty texture and is, like, ridiculously good for you. You guys, you’re totally cutting edge if you serve farro.

photo 1

You’re cutting edge AND fancy when you serve farro with mint pea pesto. Yup, you.

Recipe

Total time: 30 minutes

Yield: 3-4 servings

  • 3/4 cup farro (I used Trader Joe’s 10 Minute Farro)
  • 1 1/2 cup vegetable broth
  • 1/4 cup mint
  • 10 oz frozen peas, thawed
  • 2-3 cloves garlic
  • 1/2 cup parmesan cheese
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup crumbled goat cheese
  • Spring veggies of choice, prepared as desired (I used 1 bunch of asparagus and  8 0z shiitake mushrooms)

In a large sauce pan, add the vegetable broth and farro and bring to a boil. Reduce to simmer and cook until the farro has absorbed all the liquid, about 10 minutes. If not using a quick-cook variety of farro, simply prepare according to the directions on the package. They’re there, I promise!

In a food processor, blend mint and peas until fine. Add in garlic, parmesan cheese, then slowly add the olive oil until pesto is desired consistency (I used about 1/2 a cup!).  Spoon desired amount of pesto on to the farro while it is still warm and mix until farro is covered.

Prepare vegetables as desired. I my tossed my asparagus and mushrooms with a tablespoon of olive oil and a little salt and pepper, then roasted  at 400 °F for about 15 minutes.

Once veggies are prepared, simply mix in to the warm farro and sprinkle some goat cheese on top. Serve warm, room temp or cool… it’s delicious no matter what!