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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Butternut, Burrata, and Rye Pie

Butternut, Burrata, and Rye Pie

For the past week I have been posting unique recipes to wow your guests this holiday season. I like the idea of taking a classic recipe and imparting a slight twist–just enough to make the consumers say, “What is that?”

What better way to end the week leading up to Thanksgiving than with my favorite pie of the series. This recipe, a Butternut Squash and Burrata swirled pie on a Rye crust, takes a classic pie recipe and transforms it into something completely new.  I often find butternut squash and pumpkin pies way too sweet. Besides cutting back on the sugar, the best way to combat their sweeties is to add some savory ingredients.

The recipe for the butternut filling stands up on its own, so if you are not that adventurous you can always leave out the burrata. You will be left with a pie that is an upgraded version of the classic.

The crust is a classic pie crust recipe with a bit of rye flour substituted for the all purpose flour. Burrata is an ultra creamy mozzarella cheese with a very mild flavor. It makes for the perfect addition to swirl into the silky sweet butternut custard. This is a pie for those who don’t eat desserts because they find them too sickly-sweet.

Make this recipe for your thanksgiving feast and you will surely inspire your family.

For another cool burrata baked good, click here.

Butternut Squash & Lentil Curry

Butternut Squash & Lentil Curry

Colder weather means throwing something in the crockpot before work, letting it cook all day, and coming home to a bubbly, home cooked meal. The preceding is especially true when your book club decides to host their monthly meeting at your house.

I can think of no better way to feed a bunch of hungry ladies than to prepare something that is quick and easy.

If you are like me, crockpot cooking can be difficult because there are so few dishes or variations of dishes that you can make in a crockpot—soup, roast, or chili seem to be the go tos.

I tested out this recipe a few weeks ago on my husband, so when my book club meeting was scheduled for my house I thought the recipe would be perfect. The most work this recipe requires is steaming some jasmine rice for the side.

A beautiful bowl of lentil and butternut squash curry

There is no added fat or meat, which results in a relatively healthy dinner. The base is made entirely of vegetables and a little bit of low sodium chicken stock. Low calorie cooking means more room for wine.

As the seasons change you can trade out the butternut squash for something more seasonal like mango or sweet potato. You literally throw everything into the crockpot the morning before your meal is planned, and let the lentils cook down with the vegetables until a thick creamy curry is created.

Just like you can switch out the vegetables that fill this curry, you can pick any of you favorite toppings to sprinkle over each finished bowl. I opted for cilantro and pickled onion, but the leftover seeds from the butter squash would have also been delicious roasted then peppered over the top.

Chopsticks sit besides this rice filled bowl of curry