Southwest blogger and local foodie Danielle Shelton showcases recipes featuring ingredients from local farmers markets at favorablefood.blogspot.com. Here are a couple of her favorites.
We have a Friday night tradition in our house. Pizza. Almost every Friday night. Before my food, and by de facto my hubby’s conversion, we were all about our local pizzerias, particularly Fireside and Broders Cucina Italiana. Now that we’ve adopted a daily farmers market visit, and found the $1.19 Trader Joe’s pre-made pizza dough our Friday night pizza has undergone an economic and flavor modification for the better. There is nothing better then a homemade pizza with fresh ingredients. I imagine that once the season’s ingredients change so will our pizza recipe. Until then, I’m more than happy to live with a pesto and tomato pizza.
Pesto and Tomato Pizza
1 package Trader Joe’s Garlic Herb Pizza Dough
4 ounces of pesto
4 small shallots, sliced
2 medium tomatoes, sliced and cored
1 bunch fresh basil
1 cup mozzarella cheese, shredded
Preheat the oven to 400 degrees. Grease a 14-inch round pizza pan (or ungreased pizza stone) and place to the side. Roll out the pizza dough to a 12-inch round as stated on the directions. Place the pizza dough on the greased pan.
Spread the pesto thoroughly around the dough. Place the shallots and tomatoes, in order, around the pizza dough evenly. Place whole leaf basil on top of the tomatoes in the desired amount. Top the pizza off with the mozzarella cheese.
Heat the pizza for 13–16 minutes at 400 degrees or until the cheese and the crust are golden in color.
Once done, let the pizza cool for two to four minutes at room temperature. Slice into eight pieces. Serve immediately.
A new take on cabbage
Once upon a time there was a woman who had only two relationships with cabbage. The first involved creamy mayonnaise. The second involved a old southern recipe passed down in her maternal blood line called fried cabbage. She loved those dishes. She still does. But health and an increasing waist line forced her to modify her relationship with cabbage. The goal for a while has been to find lighter recipes. I hope you enjoy this cabbage recipe. Me and my family certainly do.
This recipe is also easy on the wallet — costing less than $3 when buying ingredients from the farmers market.
Cabbage Salad with Cucumber and Red Pepper covered with Red Wine Honey Dressing
1 small green cabbage, diced or shredded
1 medium red pepper, diced
5 small cucumbers, diced
1/3 fresh jalapeno, finely diced (optional)
1 bunch fresh basil (hand torn)
In a large bowl add cabbage, red pepper, cucumber and jalapeno. Mix thoroughly. Add one handful of hand torn basil leaves, and the full amount of the Red Wine Honey Dressing (recipe below). Stir content of bowl again thoroughly. Place the salad in the refrigerator uncovered for 90 minutes to two hours to allow salad and its contents to soak in the dressing. Stir occasionally. Serve chilled.
Red Wine Honey Dressing
1/2 cup red wine vinegar
1/2 cup honey
2 tbsp soy sauce
2 tsp fresh garlic, chopped
2 tsp fresh ginger, chopped
1/4 tsp black pepper
Mix contents in a bowl (or another such item that can easily pour) in the order indicated above. Stir very well, about two–three minutes blending all the ingredients together. Use immediately.
Do you have a favorite local food recipe you’d like to share with Journal readers? Send it to Sarah McKenzie at [email protected]