Recipes

Arugula pizza

To make dough, combine 2 1/2 cups flour (izza flour preferred), 1 cup warm water, 1 Tbsp yeast, 1 Tbsp sugar, 3 Tbsp oil, and 1 tsp salt. Mix all ingredients together, knead 5 to 10 times, cover and let rise for 30 minutes. Knead dough 10 or 20 more times form into a ball cover and let rise for 15 to 20 minutes. 

Dice 3 green onions, and mince 2 cloves of garlic dice all the beet roots. In a saucepan heat 3 Tbsp olive oil. Add the green onions cook for 5 minute, add the garlic and cook another minute and set aside. Cut 3 to 4 bacon strips into smal strips cook and set aside

Form crust into a 12' to 14" pizza drizzle with olive oil and bake in the oven at 450 degrees for 5 to 7 minutes. Remove from oven and spread with the garlic onion beet mixture, bacon, and top with mozzarella cheese. bake another 7 minutes or until cheese is bubbly.

While pizza is baking in a small saucepan add 1/2 cup balsamic vinegar and cook on low for 15 minutes or until a spoon leaves a trail behind it.

Drizzle pizza with arugula and balsamic reduction and enjoy.

Carrot top chimichurri

Chop 2 cups of carrot tops. Add to a blender with 3 cloves of garlic, 1 tsp red pepper flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 cup water, 1 tbsp sea salt. Mix well and serve over an egg, with meat or rice.

Chicken Salad

Roast, saute, or boil 2 chicken breasts. Shred and add 1 cup mayonnaise, 3/4 cup finely chopped celery, 1/4 cup finely chopped green onions, 1/4 cup finely chopped carrot, 1/4 cup chopped walnuts 2 tsp honey, 2 Tbsp white vinegar.

Serve over a bend of lettuce or on a sandwich.

Leek soup

Cook 1 cup of white or navy beans until tender, about 90 minutes, adding water as needed. Drain and rinse beans. 

Thinly slice 3 leeks, including greens. Finely chop 1 green onion, including greens, Finely chop 1 cup of carrot greens, and 1 bunch of beet greens, removing any thick fibrous stems. 

Cube 3 medium potatoes. 

Add 3 Tbsp cooking oil or butter to a large stock pot or Dutch oven over medium high heat. Add the chopped whites of the leeks and green onions. Saute for 2-3 minutes until fragrant. Add leek greens, onion greens, carrot greens, and beet greens. Saute another 3-5 minutes, stirring frequently, until greens are wilted. 

Deglaze the pot with 2 Tbsp white vinegar, then add cubed potatoes, cooked beans, and 2 quarts chicken or vegetable stock. Add 2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp allspice, 2 bay leaves, 1 tsp dry dill (or 2 Tbsp fresh), 1 tsp dry parsley (or 2 Tbsp fresh), and 1/2 tsp celery seed.

Bring soup to a boil, then reduce heat and simmer for 30 minutes. 

Serve with a dollop of mayonnaise or sour cream.

Salad with Creamy dressing

Cut, wash lettuce and put in a bowl

To make dressing combine: 2 Tbsp sour cream, 1/4 cup mayonnaise, 3 Tbsp white vinegar, 1 clove of garlic, 1 tsp honey, 1/2 tsp salt, 1/2 tsp pepper.