PIZZA TUESDAYS

Spicy roasted cauliflower, shredded rainbow carrots, tahini lemon dressing, toasted pine nuts, dates, dried apricots, grated pecorino romano cheese, fresh parsley & mint It has been the coldest, grossest April of—I assume—all time, so this pizza was a sort of sad (albeit very delicious) attempt to transport ourselves to some warmer Middle Eastern or North African climate instead of trying to use fresh spring produce when it is, for some reason, still winter. Vegetables + tahi

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

Oven-roasted Brussels sprouts, delicata squash, fennel, onions, purple carrots, hinona kabu turnips, freekeh with red wine vinegar, kale, crumbled feta, pine nuts, fresh pea shoots The great thing about this recipe is that you can really substitute whatever vegetables are in season. We found these strange purple hinona kabu turnips at the farmer’s market, so we had to try them out, but you could just as easily use another type of turnip or radish. I wouldn’t lose the fennel,

Sauteed lion’s mane mushrooms (or pom pom mushrooms), broccoli rabe pesto, roasted carrots & spring onions, celtuce (or celery lettuce), goat cheese, sherry vinaigrette Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 1 log of goat cheese, crumbled 2 lion’s mane mushrooms, torn into chunks 2 tablespoons butter 4 carrots, 3 cut into wedges lengthwise & 1 shaved on a mandoline ½ bunch spring onions (the kind w

Heirloom carrots sauteed in whiskey brown sugar glaze, spicy toasted chickpeas (with cumin, cayenne, sea salt & chili powder), Medjool dates, shaved Pecorino Romano, fresh thyme Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for pizza stone olive oil salt & pepper ½ cup Medjool dates, quartered ½ cup Pecorino Romano, coarsely grated a few sprigs of thyme For the chickpeas: 1 can chickpeas, rinsed & drained 1 tablespoon olive oil ½ teaspoon cumi

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

Banh Mi sauce (rice vinegar, honey, sesame oil, soy sauce, hoisin), baked tofu, cherry tomatoes, jalapeño peppers, queso fresco, cucumbers, cilantro, fast-pickled carrots & daikon, sriracha-sesame drizzle Recipe Ingredients: 1 ball of dough olive oil flour for dusting salt & pepper 6-8 cherry tomatoes, thinly sliced ¼ cup fresh cilantro leaves, roughly torn or chopped 1 cucumber, thinly sliced 2 jalapeño peppers, thinly sliced queso fresco, crumbled For the baked tof

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 &

Homemade sun-dried tomato sauce (tomatoes, sun-dried tomatoes, carrots, celery, fennel seeds, onion, garlic, white wine, salt & pepper), shaved Gruyere, roasted purple cauliflower & brussels sprouts, sweet peppers Recipe Ingredients: 1 ball pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 1 small head purple cauliflower, broken into florets ~2 cups Brussels sprouts, cut in half & bases removed 2 mini sweet peppers, seeded & sliced 1

Sweet pepper & fennel sauce, buffalo mozzarella, chioggia beets (tossed in olive oil, salt & pepper), fa​va beans, shredded carrots, arugula, shredded parmesan Recipe Ingredients: 1 ball pizza dough flour for dusting semolina flour for the pizza stone Sweet Pepper & Fennel Sauce (we got ours from Robert Rothschild Farm) 3 medium chioggia beets, peeled & sliced thinly (on a mandoline if you have one) olive oil salt & pepper to taste 1 can fava beans, drained 1 carrot, p