PIZZA TUESDAYS

Spicy sesame stir fry with nameko mushrooms, purple daikon, Swiss chard, sesame seeds, cashew-cilantro drizzle, Parmesan The great thing about a stir fry is that you can easily make a lot of substitutions, based on what you have lying around, what you can find at the market and/or what's in season. We found some seasonal ingredients at our local farmers' market that go well with Asian flavors: nameko mushrooms, which are slightly nutty and have a shiny amber look, and purple

Purple kohlrabi with spiced coconut paste, fresh curry, lentils (urad dal & chana dal), mozzarella, pickled onions This was the last pizza we made before leaving Philly and moving to Cambridge, so even though it's full of Indian flavors, we tried to go local with a lot of our ingredients. The little purple kohlrabis were from our tiny backyard garden in Graduate Hospital—harvesting them was a very exciting feat for us. And the pickled onions were from one of our favorite farm

Thai peanut sauce (with coconut milk, peanut butter, soy sauce, curry paste & ginger), burrata cheese, grilled pineapple, sauteed fiddlehead ferns (with white wine, butter, garlic & lemon juice), sauteed ramps Recipe Ingredients: 1 ball of dough salt & pepper flour for dusting semolina flour for pizza stone olive oil 1 bunch ramps, roots trimmed & bulbs separated from greens 1-2 tablespoons butter 2-3 pineapple rings, quartered 1 ball burrata For the fiddleheads: bun