New Recipe: Tomatillo-Corn Pizza

It’s been quite a while since I embarked on a concoction with this much prep. I had already planned to make pizza for dinner Friday night, but there were a LOT of fresh ingredients from our CSA backing up on my counter and in my fridge, so I decided to put my thinking cap on and use them up.

A couple years ago, I made salsa verde with some tomatillos, so I started with the pizza premise, and decided to use a salsa-like sauce instead of spaghetti-like sauce.

De-husked and boiled. (Correll Farms – CF)

Plus I added some beautifully colored dark red and green heirloom tomato (CF), fresh garlic cloves (CF), cilantro, and a tiny squirt of agave. Combine it all in a food processor until pureed. Set aside.

Meanwhile, I shucked the sweet corn (CF) and cut it off the cob. I sauted it for about 5 minutes with some onions (CF) in olive oil, just until tender.

One sure thing about using lots of fresh ingredients: lots of compost material.
Using the last litte bit of my Hoffner Farms wheat flour and basic white, I rolled out a pizza crust. I usually transfer to baking sheet and cook for about 5 minutes while the oven is preheating before adding fixings.
Top the crust with the tomatillo mix.
Then the corn & onions, some broccoli florets, and olives. Final touch: Monterey Jack!
Bake for 17-20 minutes, finishing with a few minutes broil. Winner winner pizza dinner. This one is a definite keeper.
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An Experiment

Do you love flavored or fruit-on-the-bottom yogurt? I have an long-running love affair with Stonyfield Farm and Chobani Greek yogurts (top on that list is blood orange, apple cinnamon, and superfruit, in case you’re wondering!), but I’ve been concerned about the amount of sugar added in each (yes, I know it is listed as evaporated cane juice – sounds like a healthy beverage, right!?). Plus it says ‘concentrate’ – that’s not fruit!

Recently, I started thinking about how I could makeover my daily breakfast, and possibly work on a little environmental and fiscal stewardship by reducing the purchase of those plastic yogurt cups. Step one – buy in bulk.
The plain original 0 fat Greek yogurt in a 32oz is about $7 at local stores, that comes to about $.22 per oz. The individual cups are 5.3 oz and $1.99, working out to about $.38 per oz. Cost savings? Check. Less plastic? Hopefully 1 big container is less than 5 little ones!
But how to flavor it without adding too much sugar?
Moment of genius I wish I could claim! There is a pre-existing pureed organic fruit product, with absolutely ZERO added sugar (plus some vitamins!) already sitting on grocery store shelves across the nation. Have you a clue?
Step two: hello baby food aisle!! This week, I opted for a blueberry/beet/banana mix, which spread out nicely over five cups adding ~13 calories of pure fruit to each 6 oz serving of yogurt. Added sugar and calorie savings? Check.
The flavor result of this experiment? Meh. It did actually grow on me by the end of the week, but it is not the same as eating the sugary fruit-on-the bottom. Perhaps opting for sweeter and more traditional options like peaches or apples instead of beets will improve the result.
All mixed up and ready to go for the week. My last step will be converting these reusable plastic containers to glass cups!
VERDICT: I like using reusable containers, buying two solid-nutrient foods with no added sugar, and I’ll keep experimenting with flavors.

Let me introduce to this tasty chopped salad.

It was inspired by a recipe I saw in the fancy Boar’s Head handout on the deli counter. Have you ever picked those up? This one was so slick, I thought I’d give it a try while I waited, and got a few great ideas!

Maple Honey Turkey Waldorf Salad
I followed the ingredients pretty close, but omitted the mayo and used agave instead of sugar. Turned out very tasty and was perfect for a hot summer evening, with a side of CSA squashes, and red onions.

EGK {Travel}: NC To-Do List

Ten things you must do in each part of North Carolina (in no particular order despite the order listed below).

MOUNTAINS

  
  1. Drive Blue Ridge Parkway – Linn Cove Viaduct in Fall
  2. Ride Great Smoky Mountain Railroad
  3. Hike Stone Mountain State Park and taste at RagApple LassieRaffaldinior Shelton Vineyards
  4. Breakfast at Early Girl, Lunch at Laughing Seed/Salsas, Dinner at Tupelo Honey
  5. Go Tubing on the New and July 4th at Tweetsie Railroad
  6. Walk the Grandfather Mountain Swinging Bridge in Spring
  7. Hike in Linville Gorge area and Wilson Creek area
  8. Camp at Price Park and walk Price Lake or Cone Manor
  9. Tour Biltmore House Christmas and Grove Park Inn Gingerbread Houses
  10. Visit Blowing Rock in the Fall and Woodlands BBQ

PIEDMONT

   

  1. Experience Merlefest
  2. Watch (and tailgate) NASCAR Bank of America 500
  3. See Franklin Street during a home game and Mama Dips
  4. Visit Southern Season at Thanksgiving and overnight at The Umstead
  5. Stroll NC Zoo
  6. Lunch at (the original) Village Tavern and tour Reynolda House and Old Salem
  7. Pick Strawberries and Tour a Farm
  8. Enjoy the NC State Fair
  9. Catch a game at Durham Bulls
  10. Ride Thunder Road and have a Cheerwine

   

COAST

  1. See Jockey’s Ridge State ParkWright Brothers MemorialHatteras Lighthouse
  2. Visit Pine Knoll Shores Aquarium and Fort Macon
  3. Spend a day in Southport with a meal in Calabash
  4. Watch The Lost Colony
  5. Kayak at Pea Island
  6. Experience Azalea Festival
  7. Go Day Boat Fishing Charter
  8. Camp at Hammocks Beach
  9. Stroll the Beaufort Boardwalk
  10. View the Shackelford Banks Ponies