Greens & Burrata Pizza

From Pizzapaloosa Recipe and photo by Judy Doherty     Makes 1 pizza ½ cup fresh basil 2 tablespoons olive oil 1 pizza crust (prebaked as at right) 1 cup baby spinach leaves 1 cup quartered artichoke hearts* 8 ounces burrata, sliced 1 cup fresh arugula leaves Freshly cracked black peppercorns Fresh basil for garnish…

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Steak & Mushroom Pizza

From Pizzapaloosa Recipe and photo by Judy Doherty   Makes 1 pizza 4 ounces sirloin steak 1 pizza crust (prebaked as above) 1 tablespoon olive oil 1 tablespoon tomato paste 2 teaspoons Italian seasoning mix 1 clove garlic, minced 2 cups sliced mushrooms ½ cup thinly sliced red onion ¼ cup fresh microgreens (we used…

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Spiced Chickpea Pizza

From Pizzapaloosa Recipe and photo by Judy Doherty     A 100% plant-based recipe! Makes 1 pizza 6 tablespoons tomato paste (divided) 1 pizza crust (prebaked as below) 1 tablespoon olive oil 4 cloves garlic, sliced 1 15-ounce can chickpeas, drained and rinsed 1 cup diced tomatoes ¼ cup sliced olives 1 cup spiced baked…

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Pizza Crust

From Pizzapaloosa Recipe, photo, and video by Judy Doherty Makes 3 (9-inch) pizza crusts 2 cups water, warmed to 90°F 2 teaspoons active dry yeast 4½ cups bread flour plus extra as needed for mixing and rolling 1 tablespoon olive oil ½ teaspoon sugar (use agave syrup if making vegan) 1 teaspoon sea salt Mix…

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Ovoshnoi Rulet

From The Kolobok Food Truck Brings a Russian Summer to California     Grated zucchini mixed with egg yolks and whipped egg whites forms the soufflé-like base for this Russian vegetable roll that’s filled with sautéed onions, carrots, red peppers, tomatoes, and zucchini. Serves 4 3 medium-large zucchini 2 carrots, grated and divided 2 onions,…

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Pasta Primavera

From Changing the Math on Organics     From the Conscious Kitchen Cookbook, recipe and photos by Chef Ashley Ugarte Serves 4 8 ounces dry pasta Oil for cooking and finishing 1 bulb spring onion, chopped ½ leek, sliced 1 large clove garlic, diced 7 spears fresh asparagus (substitute if not in season), chopped on…

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Sea Palm Fettuccine with Pumpkin Seed Pesto

From Send Me to Seaweed Camp!   From Tanya Stiller’s newsletter: “Seaweeds: A Forager’s Guide to the West Coast’s Wild Sea Vegetables.” When soaked in water, sea palm fronds expand from thin, crunchy sticks to long, flat bands—like fettuccine—that you can dress up with your favorite sauce, like this tangy pumpkin seed pesto. If you…

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Easiest Ever Chicken Curry from Lhasa Karnak Herb Company

  When Jim Murdock first opened Lhasa Karnak on Earth Day 1970, it was just a little nook located inside a bookstore in the heart of Berkeley’s hippie haven on Telegraph Avenue. The tiny shop was a good fit within the quiet of Shambhala Books, where the uplifting aromas certainly inspired readers pursuing the world…

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