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

Sautéed yellow beets with beet greens, Swiss chard & shallots, red currants, Bucheron cheese, toasted croutons This pizza should make you feel very French and rustic and like you just hopped off your bicycle after spending the morning filling your basket with the freshest produce and cheese and probably bundles of lavender from a farmer's market in Avignon. Or something. The point is, it's simple to throw together and it's all about really good ingredients. So it'll taste gre

Sautéed ramps, roasted new potatoes & purple radishes, Pecorino Romano cheese, tarragon vinaigrette Ramps are one of my favorite seasonal finds. Maybe it's because of the idea that if I really wanted to, I could go forage for them on my own—even though in reality, I just purchase them at farmers' markets. But there's a world where it could happen. Someday, maybe. Or the appeal could also be because ramps are one of the daintiest members of the allium family, and yet are still

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

Hash with purple & orange sweet potatoes, chioggia beets, Swiss chard, edamame, yellow onion, leeks, garlic, paprika, cumin & turmeric, plus pumpkin seeds, cottage cheese & hollandaise sauce drizzle I can accept it: cottage cheese is not for everyone. I tried to sneak it in here, tucked away under all the colorful hash ingredients, but if you really feel that strongly about it, I guess I understand. Try a few dollops of goat cheese instead. For everyone else who is willing to

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,

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

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

Roasted shallots & sweet potatoes with cinnamon & nutmeg, brie, blackberries, red bell peppers, parsley & honey vinaigrette Recipe Ingredients: 1 ball of dough olive oil flour for dusting semolina flour for pizza stone salt & pepper 1 cup blackberries 2 sweet potatoes, peeled & cubed 1 large shallot, sliced 1 red bell pepper, diced 1 hunk of brie, sliced ½ teaspoon cinnamon ¼ teaspoon nutmeg 2 tablespoons parsley For the vinaigrette: 1 tablespoon grapeseed oil ½

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