PIZZA TUESDAYS

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

Ricotta, homemade cumin vinaigrette, roasted beets, lemon cucumbers, sautéed garlic scapes Recipe Ingredients: 1 ball of pizza dough flour for dusting semolina flour for pizza stone olive oil salt & pepper 3-4 lemon cucumbers, chopped (these are a milder, sweeter type of yellow cucumber) 2-3 beets, trimmed 1 bunch garlic scapes, trimmed & cut into 2-3 inch pieces Ricotta cheese For the cumin vinaigrette: 1 ½ teaspoons cumin seeds 3 tablespoons red wine vinegar ½ cu

Cilantro chutney (with dried ancho chile, tamarind paste, mustard seeds), fried spiced paneer, vegetable samosas with cauliflower, potatoes, peas, peanuts, green chiles, ginger, cumin seeds & ground spices (bay leaves, cloves, cinnamon, coriander, fennel, cardamom) Recipe Ingredients: 1 ball of dough flour for dusting semolina flour for the pizza stone salt & pepper olive oil For the samosa dough: 1 ½ cups pastry flour 3 tablespoons melted butter ½ teaspoon salt pinch