PIZZA TUESDAYS

Slow cooked russet potatoes, onions & grilled seitan apple-sage sausage, plus pepper & garlic pork sausage, bacon, Irish cheddar & fresh parsley Harkening back to my Irish roots this week with a hearty Dublin coddle recipe for St. Paddy’s Day. Coddle is a dish that’s typically meant to use up leftovers (though in this case you’ll end up with more leftovers), so the ingredients are not super set in stone. And since we have a vegetarian in our household, that means making some

Sauteed collard greens with spiced Irish butter (with cumin, peppercorns, star anise, bay leaves, cinnamon, fresh ginger), ricotta, goat cheese, pine nuts, blood oranges & drizzled honey We got the inspiration for this pizza from watching an episode of Heartland Table, where Amy Thielen made Ethiopian-style spiced collard greens. I’ve never been a huge collard greens person myself, but we thought that with enough cheese, and a little citrus-y sweetness to balance out the bitt

Grilled new potatoes with black garlic vinaigrette, dill sour cream (with lemon & shallots), fried red chilies & garlic slices, fontina, fresh chives & tarragon You heard it here first: black garlic is the new Jerusalem artichoke. While it’s apparently been around in high-end cuisine for quite a while, my bet is that this will become the new trendy superfood before we know it. And it deserves it, too. It’s fancy, it’s healthy, it’s got a rich, molasses-y, balsamic-y, tamarind

Mashed root vegetables (celeriac, rutabaga, parsnips, carrots, Yukon gold potatoes), sun-dried jujubes, sauteed oyster mushrooms, shaved carrots, fresh tarragon, Gruyere We found these sun-dried jujubes at the Fair Food Farmstand in Reading Terminal Market. Like most jujubes found in the US, they are meant to be eaten in their dried form, and the result is a sweet flavor kind of similar to dates, but slightly milder. Rather than being sticky like dates, though, the texture is