We had some amazing pepperoni come in our Mantry box (I need to get more now) this is the pizza I came up with to honor it choke full of spring goodness.
- 1 ball of pizza dough
- Olive oil
- 1 bag 4 cheese blend of white cheese Trader Joe’s
- Thick slices pepperoni or regular
- 4 garlic scapes sliced thin
- 4 spring onions sliced thin
- 1/4 c mozzarella cheese, grated
Preheat oven to 500 with baking steel or pizza stone inside.
Roll out dough. Drizzle with olive oil, tops with garlic scapes, 4 cheese blend, pepperoni, onions and mozzarella.
Bake 5 – 8 minutes until crust is crispy and cheese is starting to brown.
This is a super simple weeknight meal. I use the same pot to steam the asparagus and poach the eggs.
- 2 TBsP mayo
- 1 TBSP olive oil
- 1 TBSP white wine vinegar
- 1 tsp dijon
- Salt and pepper
Combine and set aside.
- 1 bunch of asparagus, steamed
- 4 eggs, poached
- 1/4 c breadcrumbs, toasted
- 4 slices of Proscuitto
Divide asparagus among 2 plates, top with Proscuitto, 2 poached eggs, drizzle with mustard sauce and breadcrumbs.
Trying to make one of my fav dishes a little more healthy by swapping out pasta for zucchini. You always use pasta instead.
- 1 lb zucchini, spiral or julienne cut
- 4 eggs
- 4 oz pancetta, clubbed
- 1/2 c parmigiano, grated
- 1/2 c pecorino, grated
In a 12 inch skillet over medium heat, cook pancetta until crispy. Remove pancetta, add zucchini and cook for about 5 minutes.
In a bowl combine eggs and cheese.
Remove pan from heat, stir in eggs and cheese quickly to keep the eggs from scrabbling. Add pancetta and serve.
Serves 2 – 4.
I found this cocktail recipe on F&W – it called for yellow Chartreuse, which I did not have so I used green Chartreuse instead. The perfect cocktail for the first day of spring.
- 2 1/4 oz London dry gin
- 1/4 oz Chartreuse
- 3/4 oz lemon juice
1/4 oz agave nectar
- 1 brandied cherry, for garnish
Combine in a cocktails shaker. Shake. Pour into a martini glass and garnish with a cherry.