Batter Licker

April 15, 2011

collard greens, black beans, and potato pizza with parsley pesto

On Sunday each week, I compile a grocery list, taking careful inventory of the contents in my refrigerator and pantry and cross-referencing them with the ever-growing list of recipes I want to try. But before I add ingredients to my list and recipes to my meal plan for that week, I force each recipe through the reality filter. On a week night, after a full day at work, a workout and possibly laundry or working a shift at Bar Method, I can’t always muster the energy or the patience it takes to cook a preparation-intensive meal and have it not be ready to eat until 9 p.m. Earlier in the week on a Monday or Tuesday, I can usually make it work. But come Wednesday and Thursday, fast and easy take priority. So on those nights, I shove my desire to innovate and experiment aside, and embrace familiar, fast recipes that allow me to eat dinner well before 9 p.m. Enter pizza.

While pizza is often associated with the unhealthy varieties featuring at least a half-inch thick layer of cheese and loads of fatty meats, they don’t have to be that way at home. And they don’t have to be boring either. You would be surprised how far a little dusting of cheese can go when you get a little creative with wholesome yet richly flavored ingredients. (more…)

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