Batter Licker

December 16, 2010

pomegranate, persimmon, pear and goat cheese salad with orange-thyme vinaigrette

On those beautifully sunny winter days when it’s almost temperate outside, I long for the colorful, juicy produce of summer. In those moments, I often forget about the vibrant fruit available to spruce up winter salads, and I suspect others are guilty of making this same mistake.

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Tart pomegranate seeds and sweet pears bring some crunch to this salad, while the pulpy sweetness of persimmons is balanced by peppery arugula the creamy saltiness of goat cheese. Tossed with a sweet, slightly tangy and herby Orange-Thyme Vinaigrette, this salad showcases the best flavors and colors that winter has to offer and gives summer salads a run for their money.

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November 5, 2010

roasted butternut squash, caramelized onion, pepitas and arugula pizza

Filed under: pizza,vegan — Tags: , , , , , — Kristen @ 3:10 pm

I bet you’ve been wondering what I did with the extra butternut squash puree from the gnocchi I made a week and a half ago. And if you weren’t wondering, then you didn’t notice that the pictures clearly contained way more than one pound of cubed squash. In fact, I roasted not one but two whole pounds of the orange winter veggie, as I have at least five other uses for leftover roasted butternut squash, including lasagna. And, thanks to some inspiration I derived from a lunch with Bill at Google’s infamously foodie friendly cafeteria almost a year ago, pizza has become one of those uses.

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Yes, I could have made my own dough and incorporated the squash into it, but that’s a little too close to a gnocchi remix for me. Instead, I froze the roasted butternut squash puree for a week, then defrosted it, drained excess liquid, and used it as a pizza sauce.

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Spread over the rolled-out dough, the puree itself tastes so rich and luscious that the pizza doesn’t need any crazy or heavy toppings. (more…)

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