PIZZA TUESDAYS

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

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 &

Roasted parsnips, herbed ricotta (with crushed red pepper, sea salt, fresh cracked black pepper, olive oil, lemon juice, garlic, fresh sage, parsley, rosemary & thyme), sliced yellow beets, yellow onion, shredded parmesan, arugula Recipe Ingredients: 1 ball pizza dough olive oil flour for dusting semolina flour for pizza stone salt & pepper to taste 3 large parsnips, sliced into ¼ inch rounds 2-3 yellow beets, sliced thinly (on a mandoline if you have one) 1 teaspoon f