Mushroom and Chicken White Pizza

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I love white pizza. What am I saying? I love all pizza and all the delicious toppings that caramelize under the heat. But, I do love the white pizza for those same reasons. The melting of the cheeses. The creaminess of the ricotta and the richness of the mozzarella come together with the pizza dough to make it truly heaven in your lips.


You can probably find a good pizza out at a restaurant, but  you can also make your own white pizza at home and it can taste just as good, if not better.

Allie from The Cooking Bowl has figured out the evolution of the perfect white pizza recipe, featuring creamy white garlic sauce, fresh herbs, and two cheeses.

To get the recipe to make this yourself check it out here. 

If you are interested in having one of your recipes featured, you can submit it here!

Rustic Peach & Honey Pies – Gluten Free

Rustic Peach Honey Pie

Farmers markets are a way of life here in Seattle. Over the past three years, I’ve seen farmers retire and small vendors grow successful businesses that began in a simple market stall. It’s a wonderful thing to see a community that puts their dollars towards supporting local producers and farmers. I do my best to visit at least one farmers market a week, so I’m very happy to start sharing fun eats I develop with my haul of fresh foods.

On Friday evenings, the Phinney Farmers Market http://www.seattlefarmersmarkets.org/markets/phinney] is one of my favorite ways to wind down from a long work week and ease into the weekend. This smaller, but well stocked, neighborhood market is filled with fresh fruits and vegetables, homemade granola, locally made cheese, and ready to eat foods. To make this special treat, I picked up Sugartime peaches from Collins Orchards http://www.collinsfamilyorchards.com/index.php] and some local honey from Seattle Urban Honey http://www.seattleurbanhoney.blogspot.com], which by the way is just about the best honey I’ve ever had.


Whether you call this a tart, a galette, or otherwise – it’s simply a pie crust folded over the edges of some fruit, so rustic pie sounds about right to me. Aside from the butter, this pie isn’t filled with too many indulgent ingredients. I’m in the process of decreasing my refined sugar intake and peaches are just about sweet enough on their own. Adding just a small drizzle of honey to each pie gave a sweet boost of flavor as well.

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Squash Blossoms – The Food of the Gods

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The days are hot, the sun shines in the sky long into the evening and the squash are throwing forth big bright beautiful blooms.  Yes it’s that enchanted time for squash blossoms.  A tiny window of wonder when the delicate flowers of your zucchinis or yellow crooks can be harvest with loving care in the cool morning air and stuffed with light fluffy cheese before being dipped in bubbling barely-there-batter and devoured in the blink of an eye.


I remember so vividly the first time I had this elusive delicacy.    Working at the Utah Shakespeare Festival in stunning Cedar City the cast and crew cultivated a garden.  Everyone pitched in, working together to water and weed as well as wine and dine on the fruits of our labors.  John Pryble, not only one of the best actors I have had the pleasure of sharing the stage with but a local farmer of Ashland Oregon, brought out a plate of what I could only describe as heaven, a plate of Squash Blossoms.

Living in a tiny studio in Manhattan didn’t allow me the luxury of having my own garden so the years passed with nary a cheese stuffed bloom.  The memories, however, remained as vivid, as ever.    Then one summer evening, my husband Matt and I treated ourselves to dinner and there on the menu they were; Squash Blossoms.   Before the waiter had time to ask us if we wanted flat or sparkling water I had fervently requested the appetizer.  It arrived in all its splendor and even though we ate with care, savoring every tiny bite it was gone all too quickly.  We ate the rest of our meal and when the waitress asked if we would like dessert I responded with all seriousness, “Yes, I’ll have the Squash Blossoms.”

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So imagine my elation when last week Matt brought home a bag full of squash flowers from a co-worker; he had harvested them but didn’t know how to prepare them.  Asking around the office he heard of Marcella Rose’s Blog and hit up my husband with a deal.  “A trade” he said,  “the flowers for a blog on how to prepare them.”  I like to think my husband answered him with a resounding slam of his hand on his desk paired with a loud, “BOOM! Done!!”  As this is how I would have responded to this Angel of a man.

Here is how to make heaven on a plate, but readers beware, these lighter than air treats will haunt you all year long.  You have been warned. [Read more…]

Peanut Butter Cup Protein Shake

Peanut Butter Cup Protein Shake

Protein shakes are really good to have, especially after a workout. For months, I have just had the regular powder in some water, and it can be not as satisfying as I would like.

Until, I came upon this recipe for a peanut butter cup protein shake. It is so delish and satisfies my sweet tooth and surprisingly really tastes like a Peanut Butter Cup! It also doesn’t add too many more calories, which I am all about!

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