Butternut, Collard, & Pear Pizza

Butternut, Collard, & Pear Pizza

As a long time home cook it is often extremely difficult to come up with new recipes, especially quick and easy weekday meals. If you are anything like me you find yourself cooking the same chicken dish over and over. Inspiration can be hard to find.

A few weeks ago I took a gamble. I ordered a box of fresh vegetables and fruit from Misfits. The idea is way different than those meal delivery kits. For a few bucks you get an assortment of fresh produce. Each week the box is a surprise. The best part, it has actually inspired me to come up with the recipes.

This recipe is a result of a Misfit Box. One week I received a whole bunch of mismatched fall vegetables and could not think of what to do with them. So, I roasted them and threw them on a pizza. Ta-da, a unique and new recipe.

Like most savory recipes, this one is up for interpretation. You can exchange out the vegetables for whatever is in your fridge or for whatever is seasonal. It would even be cool to go to your local farmers market and use what you find there.

I threw on the pear for a pop of sweet crunch. The onion and collards add a deep umami flavor, and the base of goat cheese adds a real punch. The crust is thin as to not overcrowd the entire dish. Hope this inspires you.

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Prosciutto + Pistachio Salad

Prosciutto + Pistachio Salad

Last week I gave you a simple recipe that used seasonal local ingredients. My Onion, Fig, & Feta tarts used cheese from a local goat farm and seasonal fresh figs. And although the tarts are extremely delectable on their own, I created them with the intent to include the pastries as part of a larger meal that is just as simple to prepare as the first portion.

Fig pastry recipe is here: Onion, Feta, & Fig Tarts

If you have thumbed around my blog, for even a second, you will notice that it is filled with hearty southern food and decadent baked goods. I am not a one trick pony, I do (quite often) make healthy(ish) food. I swear you can find a salad recipe some fifty posts ago.

Like my fig tarts, and this recipe uses fresh local ingredients; plus, you can whip it up in a dash. My homemade salad dressing, which sets any salad apart, is made with local Savannah honey and white balsamic for a punch.

I crisp of some salty prosciutto and sprinkle over pistachios. Served on the side, which add sweet and savory notes, are the fig tarts posted last week.

This one is a dinner party show stopper (along with well cooked protien) or a satisfying weeknight meal that is better than that frozen pizza we always go to.

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Onion, Feta, & Fig Tarts

Onion, Feta, & Fig Tarts

I cannot say that this recipe is a traditional southern one, like most of my posts are. But maybe you will find it so delicious that it will be incorporated into your traditions or celebrations.

The idea behind this recipe is simple: using farm fresh, seasonal, sustainable, and local ingredients.  A tenant which can be said to be southern. Edna Lewis and so many other inspriational southern cooks just like here based their kitchens around this idea.

Truly, there is no better food that what is local to your area and what is in season.

It is finally fig season. It lasts a very short time, but if you are lucky enough (like I was) to source fresh figs you buy them all up. Unlike my husband, I was not lucky enough to grow up with a giant fig tree close by which produced an abundant amount of the unique fruit. My mom preferred her peach tree.

As for the feta, it is locally sourced from Bootleg Farm. Savannah’s beloved goat farm which produces fresh goat cheese. Read more about them Here.

A quick carmalization on some onions and I had a winning recipe. Buttery puff pastry sits at the base for these ultra savory and slightly sweet seasonal tarts.

You can eat these savory puff pastry tarts on their own or pair them with dinner. I will post later detailing what I did with these little beauties.

An overhead photo of the warm tarts