PIZZA TUESDAYS

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,

Goat cheese crumbles, baked apple rings with red onions & golden raisins, roasted red baby turnips & radishes (with maple syrup, cinnamon & nutmeg) Recipe Ingredients: 1 ball of pizza dough (or if you’d like to go the gluten-free route, our GF friend got her recipe here) flour for dusting semolina flour for pizza stone olive oil salt & pepper 1 red onion, thinly sliced 2-3 apples, sliced through the core into ¼-inch circles, seeds & tough part of the core removed ½ cup

Green tea pesto (with ground green tea leaves, garlic, cilantro, basil, grated Parmesan, pumpkin seeds, salt, wasabi paste, green hot pepper sauce, grapeseed oil, olive oil, preserved lemon, sea salt), oven-roasted beets & turnips, buffalo mozzarella, pine nuts, panko bread crumbs, drizzled balsamic vinegar Recipe Ingredients: 1 ball of pizza dough olive oil flour for dusting semolina flour for pizza stone salt & pepper 2-3 red beets, peeled & cut into wedges 2-3 turnip