White Pizza with Zucchini, Summer Squash, and Manchego

The last couple of weeks has seen the return of summer squash and zucchini to the farmer's market. I always get excited when something new comes into season, so I brought home several bright yellow summer squash and some light green, dappled Ishtar zucchini as well.

Come Friday night they were still sitting in the vegetable crisper. Now, Friday night is pizza night for Nate and me, a tradition carried on from his family — and suddenly I had an idea. White pizza with summer squash and zucchini, sprinkled with thyme and layered with Monterrey Jack, Parmesan, and Manchego cheese. Many white pizzas use ricotta in the place of tomato sauce; I used a drizzle of olive oil to keep things lighter, though ricotta could certainly be used if you're not trying to watch your girlish figure. The results were delicious and much more satisfying than a frozen pizza.

White Pizza with Zucchini, Summer Squash, and Manchego

Thyme, Manchego Cheese, and Garlic

You can use any combination of cheese that you like for the pizza. I used Manchego, a sharp and salty Spanish sheep's milk cheese. 

Shave the cheese into hearty curls.

The other two cheeses I used were Parmesan, which I had on hand, and Monterrey Jack. I used to only use mozzarella cheese on pizza, but Monterrey Jack is supremely melty and creamy and works just as well. 

Parmesan

Monterrey Jack

Wash the zucchini and summer squash well. I peeled them almost entirely, but left some of the skin on for color.

Peel the vegetables into thin ribbons, using a vegetable peeler or mandolin. 

Roll out the dough. I made mine from scratch, but used my bread machine for the mixing and kneading. It's so easy and so cheap to make the dough at home this way (the best part is that I found my bread machine in the alley behind my apartment!). You can get good pre-made pizza dough at the supermarket if you don't have time to make it at home. For this recipe, I only used half of the dough and rolled it out very thin.

Brush 1 TBSP olive oil over the crust, then sprinkle with 4 minced cloves of garlic, about 2 teaspoons of chopped fresh thyme, salt and pepper.

Now, spread the Parmesan and Monterrey Jack cheese over the crust...

add the zucchini and summer squash...

and top the pizza with the Manchego curls.

Pop into a 500 degree oven for about 7 minutes, being careful not to burn the crust.

The result is a pizza that is fresh and savory with a crispy yet chewy crust.

YUM!

Simple Strawberry-Orange Smoothie

This is one of my favorite breakfast treats, and it couldn't be easier to make.

Simply add 5-6 frozen strawberries and 8 oz of orange juice to a blender. Blend until smooth. The end result is both sweet and tart, frosty, and light. You can buy frozen strawberries at the store, but making them yourself is a great way to get the most out of a fresh basket. I buy three pints of fresh strawberries each week at the farmer's market, and when one starts getting soft, or weird enough that I don't really want to eat it raw, I hull it and pop it into a container in the freezer. By the end of the week, I have enough to make a Saturday smoothie.

Last night for dinner I made veggie fajitas for one (Nate is in Spain!)

Lots of colorful, fresh ingredients.

I didn't really use a recipe. Just saute 1/2 red onion, 3 minced cloves of garlic, and 1 diced jalapeno until soft. Then crank up the heat and add 1 bell pepper cut into strips, 3 chopped scallions (white/light green parts only), and 2 summer squash cut into half-moons. Add some cumin, paprika, oregano, salt + pepper to taste. Cook until the veggie are a little browned on the edges and the bell pepper is tender. 

Serve with freshly sliced tomato, whole wheat tortillas or wraps, Monterrey jack cheese, and salsa. 

The best part of it all?

I had lots of help!

Stay tuned for homemade white pizza with summer squash, zucchini, and garlic, followed by a clafoutis (gotta make something while cherries are still in season!

Spicy Baby Thai Green Eggplant with Basil

Every Sunday Nate and I make our way to a bustling side street only a mile away and fill our bags to our heart's content with local, seasonal, exceptionally fresh produce from dozens of farm stands. And sure enough, every week there seems to be some new ingredient that beckons to us. This week, it was baby Thai green eggplants. 

I had already started scooping them out of their crate when I hear a woman asking what they were (I had absolutely no idea, but they were pretty so into my bag they went). "Thai Eggplant," came the reply. "Eat raw like an apple, or cook it." I tried a tiny piece raw — the flavor is reminiscent of green beans, but they are rather starchy and full of little brown seeds. I decided to stir fry them with some of the fragrant, spicy Thai basil I had purchased earlier, as well as some Ishtar zucchini. I'm happy to say, the result was delish!

Spicy Baby Thai Green Eggplant with Basil

(Scroll past photos for full recipe. Recipe adapted from here and here)

Cut tops off of eggplants.

If any of the bottoms are split or brown, cut those off too.

Do not want.

Cut into quarters.

Cut Ishtar zucchini into half moons or quarters.

Mince garlic, and set aside.

Heat 2 TBSP olive oil in pan over medium heat till hot, then add eggplant. Sprinkle with a pinch of salt.

 Cook 3-4 minute or til browned on one side, then flip. 

Add zucchini to pan.

Cook 5 more minutes, stirring once. The key is to make sure the zucchini and eggplant are browned, but not burned. 

Add 1/2 - 1 TBSP sugar...

Then add garlic and 1 TBSP Sambal (or chopped Thai bird chilies, or chili paste of your choice.)

Stir to combine. 

The smell of sambal and garlic cooking together is HEAVEN. 

Cook 2-3 minutes, taking care not to burn garlic.

Add 1/4 cup white wine or other cooking liquid and cover. Cook 2 minutes or until eggplant is very tender. 

Remove cover. Raise heat and cook until liquid is evaporated and vegetables are crispy on the edges.

My good camera died and I had to use my old one for the last pics!

Add 2 TBSP fish sauce or soy sauce. I HATE the flavor of fish, but fish sauce is not fishy tasting at all once you cook it (BEWARE — it smells BEYOND foul before it is cooked). It lends a salty, savory, slightly sour flavor to the dish that is delightful. 

Remove pan from heat and stir in a handful of chopped fresh Thai basil, until basil wilts. 

Remove from heat and serve. I recommend garnishing with lime wedges. Just a squeeze of the zesty lime juice brings out all of the great flavors in the dish!

Full Recipe

Spicy Baby Thai Green Eggplant with Basil

10 Baby Thai Green Eggplant, quartered, tops removed.

1 Ishtar zucchini, cut into half moons

3 cloves garlic, minced

1/2 tsp salt

1 TBSP Sambal OR chopped chilies OR chili paste of your choice

1 TBSP sugar

2 TBSP fish sauce

1 handful chopped Thai basil.

2 TBSP olive oil

Heat 2 TBSP oil over medium heat. Add eggplant and salt. Cook 3-4 minutes or until browned on one side; flip. Add zucchini to pan. 

Cook 5 more minutes, stirring once. The key is to make sure the zucchini and eggplant are browned, but not burned. 

Add 1/2 - 1 TBSP, garlic, and Sambal. Stir to combine. Cook 2-3 minutes, taking care not to burn garlic.

Add 1/4 cup white wine or other cooking liquid and cover. Cook 2 minutes or until eggplant is very tender. 

Remove cover. Raise heat and cook until liquid is evaporated and vegetables are crispy on the edges.

Add 2 TBSP fish sauce or soy sauce, cooking 1 more minute. Remove pan from heat and stir in a handful of chopped fresh Thai basil, until basil wilts. 

Serve with lime wedges. 

The Best Meatloaf Ever — With Roasted Purple Carrots

I never thought I would choose to start my blog with something like a recipe for meatloaf. Growing up I hated meatloaf, and I haven't had it in years, or made it...ever. But it all makes sense when you hear why I chose to make it: 90% lean ground beef was REDUCED FOR QUICK SALE at the grocery store, priced right at $1/lb. $1 for a dinner for two, with leftovers for at least two lunches, is an unbeatable deal...but what to make? I almost always choose ground turkey over ground beef, and often chickpeas over turkey, so I wasn't sure what to do. But fate had it's own plans and tonight I stumbled across what may or may not be...

The Best Meatloaf Ever! with Roasted Organic Purple Carrots on the side

(Scroll past photos for full recipe. Meatloaf recipe adapted from Cooking Light)

What makes this meatloaf the best ever? It is a wonderfully crumbly, moist loaf full of savory umami flavors and a lovely contrasting sweetness from the carrots and the glaze.

Preheat the oven to 350 F.

First, prep the carrots. You will need 1 bunch of (preferably purple!) carrots.

How are purple carrots different from regular carrots, you ask?

Well...they're prettier, for one!

Remove the tops from the carrots.

Purple carrots have a thicker skin than regular carrots - almost like the skin of a beet. They're a lot... hairier, too. Peel off any bits that are covered in fuzzy roots, and give all of the carrots a good scrub to remove any dirt.

Set two fully peeled carrots aside for the meatloaf. Then, cut the carrots into even pieces - about three inches long by a half inch wide.

Toss the carrots in a small roasting pan with about 1 tablespoon of olive oil, a teaspoon of chopped fresh thyme, and a sprinkle of salt and pepper. Set aside.

Ready for the oven!

Add a heaping half cup of breadcrumbs to the loaf pan you will be using for the meatloaf, and put it in the preheated oven for 8-10 minutes, until golden brown. Watch carefully to make sure it doesn't burn.

Dice two slices of bacon (to make it easier, cut the slices so they are half as long, then stack). Place in saute pan and cook over medium heat, stirring occasionally, until fat has rendered out and meat is becoming crispy.  Dice the two carrots you set aside and add them to the pan. Add one half of a diced yellow onion, and three minced cloves of garlic.

Season with pepper and just a wee pinch of salt. Saute for 8-10 minutes, or until carrots are soft. Add 1 TBSP tomato paste and raise heat to medium-high. Cook 1-2 minutes, then add about 1/2 cup wine and deglaze the pan. I used Sauvignon Blanc, which was probably whack, but it ended up tasting good so who cares! Cook until liquid has evaporated and turn off the heat.

In the meantime, remove the toasted breadcrumbs from the oven and place them in a medium-sized mixing bowl. Add 1/4 C milk, 1 lightly beaten egg, 2 TBSP chopped fresh parsley, and 1 TBSP chopped fresh thyme.

Add 1 LB ground beef, bacon/onion/carrot mixture, 1/2 tsp dried basil (fresh if you have it on hand), salt and pepper.

Mix lightly — you want the mixture to be fully combined, but NOT stirred into a mush. A picture would be helpful here, no? Yeah. well....I forgot to take one. It's a lot easier to remember to take pictures of pretty purple carrots than a bowl of raw meat. 

Loosely place the ground beef mixture into a non-stick loaf pan. Don't smash it down and pack it in! Keep the mixture loose and light in the pan for optimal texture once it's been cooked. 

Prepare a glaze. I sort of wung it (winged it?!?) and mixed about 1/3 C organic ketchup, 2 TBSP brown sugar, 1/4 tsp dried mustard, and 1 TBSP balsamic vinegar, but feel free to play around with the flavors until you get something tangy, savory, and sweet. 

Spread glaze evenly over meatloaf.

Then place meatloaf, and roasting pan of carrots, into the oven.

Cook for 35 minutes, turning carrots half way. 

Add 1/4 cup of water to the carrots, cover, and cook both dishes for 10-15 more minutes, or until carrots are tender. 

Let the meatloaf sit for about 10 minutes before slicing. Serve with the roasted purple carrots and a handful of mixed baby greens (I used a spicy mix of two kinds of organic baby kale and wild arugula.) 

Now ENJOY what is, in my mind, the BEST MEATLOAF EVER!

Full Recipes

For the Meatloaf:

1/2 C bread crumbs, heaping

2 slices of bacon, diced

2 carrots, diced

1/2 large yellow onion, diced

3 cloves garlic, minced

1 TBSP tomato paste

1/2 C wine

1/4 C milk

1 egg, lightly beaten

2 TBSP chopped fresh parsley

1 TBSP chopped fresh thyme

1/2 tsp dried basil

1 LB 90% lean ground beef

Salt and Pepper, to taste

glaze:

1/3 C organic ketchup 

2 TBSP brown sugar 

1/4 tsp dried mustard

1 TBSP balsamic vinegar

For the carrots:

1 bunch purple carrots

1 tsp chopped fresh thyme

1 TBSP olive oil

1/4 C water

Salt and Pepper to taste

Preheat oven to 350 F. 

Place 1/2 C breadcrumbs into a loaf pan and place in oven. Cook 8-10 minutes or until golden brown and remove from oven. Set aside.

Add diced bacon to medium saute pan. Cook over medium heat until fat is rendered out and meat is getting crispy at the edges. Add diced carrots to the pan and cook 1-2 minutes, then add onion and garlic. Season with pepper and a tiny bit of salt, then saute 8-10 minutes, or until carrots are soft. Add 1 TBSP tomato paste and raise heat. Cook 1-2 minute, then add 1/2 C wine and deglaze pan. Continue cooking until all liquid is absorbed, then remove pan from heat.

In a medium mixing bowl, add toasted breadcrumbs, 1/4 C milk, 1 lightly beaten egg, parsley, thyme, basil, the sauteed mixture, and 1 lb ground beef. Season with salt and pepper. Mix gently until combined. The key is to keep the mixture light, not dense and sticky. 

Place beef mixture into loaf pan. 

Create a glaze by mixing 1/3 C organic ketchup, 2 TBSP brown sugar, 1/4 tsp dried mustard, and 1 TBSP balsamic vinegar in a dish, then spread over meatloaf.

In the meantime, cut washed and peeled carrots into evenly sized sticks about 3 inches long by 1/2 inch wide. Toss in a small roasting pan with 1 TBSP olive oil, 1 tsp thyme, salt, and pepper. 

Bake meatloaf 45-50 minutes, or until the internal temperature reaches 160 F. Let sit 10 minutes before slicing. 

Cook carrots for 35 minutes, add 1/4 cup water, then cover and cook until tender, about 10 more minutes.

Serve with mixed baby greens.