Going Green

My secret ingredient for adding a little something special to my homemade pizza is a bit unconventional. For me, nothing perks up a pie quite like a sprinkle of fresh cilantro leaves. Yes, I know the taste of this herb can be very polarizing, with many people claiming to “hate” the ingredient. But I think this versatile herb deserves a bit more credit. The leaves can instantly add freshness to the dishes it’s added too and it provides an unexpected burst of flavor.

Fresh Cilantro (somethingwewhippedup.com)

Fresh Cilantro (somethingwewhippedup.com)

But you know what? I’ve never had a problem with any of my friends clearing their plates—and they usually go back for seconds—when I serve my now-famous Summer’s Bounty Pizza. It’s topped with all the goodies currently tempting you at your local farmers’ market (including cilantro) so this is a pie you can feel good about eating.

Summer's Bounty Pizza by somethingwewhippedup.com

Summer’s Bounty Pizza by somethingwewhippedup.com

Summer’s Bounty Pizza

Makes 1 pizza

  • 1 round premade pizza dough
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 pound summer squash (we usually use a mix of pattypan, yellow and green), cut into a 1/4-inch dice
  • 1/4 cup jarred tomato sauce
  • 1/2-pound fresh salted mozzarella, diced
  • 1/2 cup grape tomatoes, quartered
  • 1/4 cup cilantro leaves, roughly chopped

1. Peheat oven to 475°F. Roll out the prepared dough onto a pan (I usually make our pizzas sort of rectangular, but you can form dough into any shape you like) and brush with 1 tablespoon olive oil. Cook for 6 minutes or until lightly browned (pop any bubbles that form with a fork). Remove from oven.

2. Meanwhile, place garlic and remaining olive oil in a pan and heat over medium for 1 minute. Add the squash and cook, stirring occasionally for 10 to 15 minutes or until browned. Set aside.

3. Top the pizza crust with the tomato sauce, then evenly distribute the cooked squash. Evenly top with the mozzarella and tomatoes and sprinkle with cilantro.

4. Cook for 7 to 9 minutes or until cheese is melted and bubbly. Remove from oven and let sit for 3 to 5 minutes before slicing and serving.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

Advertisements

Relishing the Radish

It wasn’t until last year that we started to appreciate radishes. Sure, they’re pretty, but we didn’t have too much experience with them beyond the kitschy carved flower garnishes that were popular platter adornments in the 80’s. Our love affair started out simply, with a quick appetizer, and now we’re using the peppery vegetable in everything from side dishes to main entrées. We’re hooked! Here are three delicious ways we’ve recently featured this surprisingly versatile veggie:

Radish Bites by somethingwewhippedup.com

Radish Bites by somethingwewhippedup.com

Radish Bites

This appetizer couldn’t be easier to put together (or a better value), especially when last-minute guests show up. Simply cut a baguette into thin pieces, top each with a thin coat of good-quality, room-temperature butter (this is where you should splurge a bit), then sprinkle with sea salt. Top each with 1 to 3 pieces of radish (cut very thin) and serve.

Roasted Radishes by somethingwewhippedup.com

Roasted Radishes by somethingwewhippedup.com

Roasted Radishes

We served this slightly sweet side dish at our Easter dinner this year. It’s a quick one that you can easily make while multitasking on other projects. Just slice radishes down the middle and add olive oil, salt and pepper; toss to coat. Roast in a 375°F oven for 15 minutes, turn and cook 15 minutes more or until tender. Remove from the oven and drizzle with freshly squeezed lemon juice and toss with roughly chopped flat-leaf parsley. Taste and add additional salt and pepper as needed. Serve warm.

Caramelized Shallot, Radish and Arugula Pizza by somethingwewhippedup.com

Caramelized Shallot, Radish and Arugula Pizza by somethingwewhippedup.com

Caramelized Shallot, Radish and Arugula Pizza

We whipped up this last dish after a long day of farm projects. We got a little help from some time-saving store-bought dough, but feel free to make your own. Roll out prepared dough onto a pan and brush with olive oil. Cook in a 475°F oven for 6 minutes or until lightly browned (pop any bubbles that form with a fork). Remove from oven and top with marinara sauce, mozzarella cheese, thin radish slices and caramelized shallots. Cook for 4  to 5 minutes or until cheese is melted, then top with arugula and a few thin slices of Manchego cheese. Heat for 1 to 2 minutes more or until the arugula has wilted and the cheese has melted. Let sit for 3 to 5 minutes before slicing and serving.

SWWU Tip 1: Flavor does matter with this veg. We’ve noticed that grocery-store finds tend to be a bit bitter and less sweet than the ones available at the farmers’ market. Buy radishes with the greens still on for the best flavor. And don’t toss them out! You can add a few to a salad or cook them down like you would spinach greens.

SWWU Tip 2: You’re likely to see a few different colors and varieties of radishes at your farmers’ market. Try them all out and see which one suits your own tastes. We’re especially liking the mild flavor of the French breakfast variety these days.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.