PIZZA TUESDAYS

Caramelized Jerusalem artichokes with preserved lemon, harissa, onions, bell peppers, yogurt sauce, pomegranates, mint & feta Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone olive oil salt & pepper handful of pomegranate seeds For the caramelized sunchokes: 1 tablespoon olive oil 1 tablespoon butter 1 tablespoon sugar 3 tablespoons water about 1 pound Jerusalem artichokes, cut into ½-inch pieces salt & pepper to taste 1 teaspoo

Greek yogurt sauce, crumbled Cotija cheese, broiled halibut, cilantro-ginger sauce, green coriander, ficoïde glaciale (ice lettuce), heirloom cherry tomatoes, toasted rye bread crumbs This is one of those pizzas that was borne out of a trip to the farmers' market. We were walking along in Rittenhouse Square and one of the stands had a tasting basket of these unfamiliar vegetables that looked like succulents covered in frost. They told us it was called ficoïde glaciale, which

Guinness-glazed rainbow carrots, creamy Worcestershire sauce, baked potato-cabbage bundles (with boiled cabbage, mashed potatoes, onions, horseradish, cheddar, garlic & bread crumbs), grated extra-sharp cheddar Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone salt & pepper olive oil 2 lbs carrots, halved lengthwise & cut into 3-inch pieces (we used colorful carrots, but regular orange works just fine) 2 garlic cloves, minced ¾ cup Gu

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 &

Goat cheese, mini waffles, fried Beyond Meat chicken (fried in homemade waffle batter), strawberries, bourbon-maple sauce Recipe Ingredients: 1 ball of pizza dough olive oil salt & pepper semolina flour for pizza stone canola oil for frying 1 ½ cups flour, plus more for dipping & dusting 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 ½ cups buttermilk 6 tablespoons butter (melted), plus 2 tablespoons 2 eggs 2 cups maple syrup ¼ cup bourbon ~½ package Beyond