PIZZA TUESDAYS

Spiced apricot jam, goat cheese, cardamom hamantaschen (with apricot preserves, goat cheese, walnuts, pears, ginger, lemon), walnuts, fresh sage Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone olive oil salt & pepper log of goat cheese handful of walnuts, roughly chopped small handful of sage leaves, stems removed For the spiced apricot sauce: 1 cup dried apricots 1 cup water ½ cup apple cider vinegar ¼ cup sugar 2 tablespoons

Roasted vegetables (carrots, parsnips, butternut squash & garlic), gravy (with leek, yellow onion, thyme, mustard, vegetable broth & white wine), buttermilk rosemary biscuits, shredded Cooper Cheddar Recipe Ingredients: 1 ball of dough flour for dusting olive oil salt & pepper 1 hunk Cooper cheddar (or another sharp cheddar), shredded For the pot pie:* 4 parsnips (or 1 lb), peeled & cut into ½-inch cubes ½ small butternut squash (or about 1 lb of it), peeled, seeded &

Ricotta, baked oatmeal with walnuts & cinnamon, brown butter with fried sage & lemon juice, baked eggs Recipe Ingredients: 1 ball of pizza dough flour for dusting olive oil salt & pepper 5 tablespoons butter 6 sage leaves ½-1 cup ricotta 3 eggs lemon juice For the baked oatmeal*: 3 cups old fashioned oats ¾ cup walnuts, roughly chopped 3 oz maple syrup 1 ½ teaspoons baking powder 2 teaspoons cinnamon, plus more for sprinkling 3 cups milk 2 eggs 3 tablespoons