This pizza is amazing! Gorgonzola, sweet proscuitto and peppery arugula!
1 pizza dough
4 oz gorgonzola, crumbled
4 oz Proscuitto, torn into small pieces
4 oz arugula
Preheat oven with baking steel or pizza stone for 30 minutes at 500 degrees.
Roll out dough. Drizzle with olive oil, top with Gorgonzola and proscuitto.
Bake until crust is crispy and Gorgonzola melts. Top with arugula and drizzle with balsamic glaze.
I found this on the Internet last week and it was so tasty! I love greens with breakfast.
1 piece bread toasted
Salt and pepper
Toast bread and spread with ricotta cheese, top with arugula.
In a small pan, heat 1 tsp of ghee or butter, add egg, salt and pepper and cook over medium heat for about 2 min per side – you want the yoke runny.
Place on top of the arugula and enjoy!
The cauliflower at the farmers market has been so beautiful that I’m on a bit of a cauliflower kick! This recipe is easy and oh so tasty – how can you go wrong by adding a little parm?
1 head cauliflower, cut into florets
3 onions, sliced
8 thyme sprigs
4 garlic cloves, quartered
Salt and pepper
1/2 c Parmesan, grated
Preheat oven to 425°F.
Toss cauliflower, onion, thyme, garlic and olive oil together on a large rimmed baking sheet, spray with olive oil and season with salt and pepper.
Roast, tossing occasionally, until almost tender, 35-40 minutes.
Sprinkle with 1/2 c grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Serves 4 – 6
Lamb breast came in my Ag Local box this month and I have to say it is now one of my fav cuts of lamb. My inspiration for this recipe came from BBC GoodFood. It is fatty and delicious!
1 TBSP vegetable oil
2 carrots, chopped
2 onions, chopped
3 garlic bulb, halved
small bunch thyme
2 bay leaves
1 breasts of lamb, skin removed
3 c white wine
4 TBSP Dijon mustard
1 c white breadcrumbs
1 tbsp olive oil
Heat oven to 375.
Heat the oil in a roasting tin and brown the carrot, onions, thyme, bay leaves and garlic on the stove over medium heat for about 5 mins. then lay the lamb on top, pour the wine and 1 c water, season well and cover tightly with a sheet of foil.
Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before pulling out the bones.
Pour the juices and veg into a small pan and keep warm. When ready to serve use a slotted spoon to remove.
Increase the oven to 425.
Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
Carve and serve with the veggies.
Serves 4 – 6.