The Answer is Always Now – Day 7

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One week ago, I woke up with the realization that I had gotten into some lazy eating habits, and it needed to change.  When?  Now.  

That evening, I sat down in front of my computer and decided that for one week, I would share every food choice I made – good or bad.  And overall, it’s been pretty good.  So here’s the last day of that week:  Day 7.

As per usual, breakfast:

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This probably looks familiar, except this banana wasn’t quite as pretty as the ones earlier in the week.  The Quinoa Oatmeal is still pretty rockin’.

Lunch was good today.  When I had dinner with the rents last night, Mom sent me home some vegetarian chili she had made.  It was chock full of beans and zucchini, and it was quite, quite yummy.  She also gave me a piece of cornbread to go with it.

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I went to the cafeteria to microwave the chili, and as soon as I got back to my desk, I heard from the other side of the cubical wall “What smells so good?”  Yep, that’s my lunch!

Now, as you’ve probably realized over the past few days, I typically have some type of snack mid-afternoon.  Today, I really didn’t get hungry.  I had an apple ready to go if I need it, but it is currently residing in my refrigerator.  Hmmm….this might explain why I was so hungry for dinner…

I stopped at Krieger’s Market on my way home from work to pick up a couple of things – I wanted a good steak (they always have grass-fed Ohio beef) and since it looked so good, I got some Swiss Chard as well.

I had sweet potatoes and onions at home, so I picked up some carrots as well, and roasted them all together with some garlic cloves.

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With that, I sauteed the Swiss Chard with garlic and crushed red pepper flakes, and cooked the strip steak on the grill pan on the oven.  It’s a bit warmer today than it has been, but I just did not want to go outside to grill!  I seasoned the steak with olive oil, salt and pepper, and got it a perfect medium rare.  If there’s one thing I can do, it’s cook a steak.  (If I do say so myself!)

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Short version of the rest of my night – I ate, I took a bath, I ran the dishwasher, I blogged.  Done!  One week of total food sharing.

So what, if anything, have I learned this week?  A few things:

  • Don’t be lazy.  It doesn’t take that much more time and energy to have good, real food.  Take the pizza place off speed dial.
  • I am not the kind of person who can have “just a little bit” of junk food, then go right back to healthy eating.  If I have one 16 oz Pepsi, I’ll want a whole 2-liter (although my recurring Pepsi addition is probably worthy of it’s own post).  If I eat a candy bar at work because I’m starving in the afternoon and didn’t plan well enough to have a good snack, I’ll go home and order pizza for dinner that night, then want a greasy cafeteria egg sandwich in the morning.
  • I sleep better when I eat good food.  I don’t think I really realized this before, but just after New Year’s (after the holiday season and my bad eating habits) I was having a hard time falling asleep, or I’d fall asleep, but wake up in the middle of the night and be up for hours. This week?  I fell asleep quickly, slept soundly and woke up refreshed – every night.
  • I don’t want to eat crappy food!  I really, truly believe in eating real, minimally processed local food whenever possible.  But if I really believe that, I have to live it.  I’m not quite where I would like to be, but I’m getting there.

So there you go.  A worthwhile week of food – now I just have to keep it going!

The Answer is Always Now – Day 6

20150115_075404 (2)In case you haven’t seen enough of my quinoa oatmeal over the last few days, here’s a close up!  So delicious!

Alright, let’s get into it – the reason why we’re all here: I’m on Day 6 of my promise to post everything I eat, good and bad, for one week.  (If you haven’t read it, here’s the post where it all started.)

Breakfast was pretty standard weekday fare:  Quinoa Oatmeal and a banana.  Seriously, the quinoa oatmeal is easy to make, packs and reheats well, is warm, and keeps me full all morning.  Boring maybe, but I’m sticking with it.

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I did okay for lunch, even though I did buy a wrap from our cafeteria at work.  I have to say, they do a pretty good job of having fresh, healthy choices, including this wrap with chicken, Swiss cheese and roasted veggies (onions, red and green peppers and mushrooms).  I brought grapes from home for an afternoon snack, but instead I ate those with the wrap and got a couple of hard boiled eggs for a snack.  I ate those around 1:30 this afternoon.

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It’s funny, I never used to like hard-boiled OR sunny-side up eggs – now, I love a good sunny-side up egg, by itself, on toast, or best of all, on a burger.  Yum!  Hard-boiled eggs still aren’t my favorite, but I like them okay, and they make a good snack.

Here’s where I fess up.  I went out to eat tonight.  Yep, for those of you keeping count, that’s three times since Saturday.  Which is a bit more than usual for me, but my mom and dad invited me to dinner at Rico’s in Brimfield tonight.  Not only do I like that restaurant, I like to hang out with the rents, so I said, “yes please!”

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Rico’s!

Now for the big question – what did I eat? Side salad (sweet-and-sour dressing on the side – I just dipped my fork instead of pouring it all over the salad), grilled Italian sausage with peppers and onions, a side of spaghetti and yes, some garlic bread.  And it was all good. And I enjoyed the dinner and the company, and yes, I will go back to my quinoa oatmeal first thing tomorrow.

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I’m a complete sucker for garlic bread.

I will say that I got full and didn’t quite finish the spaghetti, so I did exercise some portion control.  (That’s totally a big deal for me!)

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Thank you to those of you that have been hanging in there with me all week – one day to go!

 

The Answer is Always Now – Day 5

Wow, this week is going fast!  Welcome to day 5 of my food recap.  Let’s get started, shall we?

Breakfast:  This is looking familiar.  Quinoa oatmeal and fruit – grapes this time.

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Because the building I work in is freezing cold all day, I went for coffee with breakfast – for the warmth as much as the caffeine.

Thanks for the coffee, sis!  It's tasty.

Thanks for the coffee, sis! It’s tasty.

After coffee, I switched to water until lunch.  Lunch was also planned for temperature today – a sweet potato and leftover steamed broccoli.  It was surprisingly pretty… and warm.  Warm was good.

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Mid-afternoon, I started to get a bit peckish, so I went for the trusty banana.

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That kept me until I got home.  Since I still had pizza dough, I couldn’t resist another pizza tonight.  I sauteed some kale, then topped the pizza dough with olive oil, roasted garlic, kale, mozzarella cheese, crushed red pepper flakes and fresh basil.  The kale that poked up through the cheese got crispy, like kale chips, and made a nice contrast to the gooey cheese – yum!

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And that’s it for tonight, folks!  No nighttime snack needed – just a big glass of water and catching up on some TV for a bit.  See you tomorrow!

The Answer is Always Now – Day 4

20150113_185655 (2)Welcome to Day 4 of my self-imposed quest to make better food choices!  So far, I’m doing pretty well – as I should be. I know how to find and cook good, minimally processed food, I just need to do it!

Today’s breakfast looks strikingly similar to yesterday’sQuinoa Oatmeal, a banana, and hot tea.  It’s fricking cold in Northeast Ohio right now, and when the temperature drops like that, I want a hot breakfast.  Making up a big batch of this oatmeal means that I have a great alternative to a cafeteria breakfast sandwich with very little effort.

All the swag might be a little misleading, but I don't work at UPS.  I do have a great source for cool UPS stuff, however.

All the swag might be a little misleading, but I don’t work at UPS. I do have a great source for cool UPS stuff, however.

Remember the apple from yesterday that didn’t get eaten?  It made a lovely snack around 11 o’clock.  I was in a meeting at my usual lunchtime, so a before-lunch snack was a must.  Otherwise I get hangry – and that’s not good for anyone!

I didn’t pack a lunch today, but our cafeteria has a pretty good salad bar, so I headed there as soon as my meeting was done.  Mixed greens, spinach, tomatoes, cumcumbers, celery, chickpeas, cheese and chicken – plus a couple hard boiled eggs – kept me going for the rest of the workday.

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My sister came over after work tonight, so I got to cook for someone besides myself, which I don’t often get to do during the week.  It’s a good excuse to make something a little bit fancy.

Now, too much takeout pizza has been part of my food issues lately, but homemade pizza is a totally different story.  Water, Flour, Salt, Yeast by Ken Forkish has the best pizza dough recipe I’ve ever made, but it does involve some planning since it has to rise overnight.  I started the dough yesterday, separated it into balls this morning, and had it ready to go when I got home from work.

I had put some frozen caramelized onions in the fridge to thaw when I started the dough last night.  Today, I chopped up some leftover chicken, broke out the burrata cheese I found at the grocery store, and viola!  Beautiful, tasty pizza.

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A little fresh basil and some red pepper flakes sprinkled on top – yum!  Warm, satisfying and delicious.

For a little dessert, I broke out my chocolate bar collection. I like to keep a number of different dark chocolate bars, and here’s why:  If I only have one chocolate bar, I will likely eat the whole thing.  Because I can.  If I have  8 – 10 chocolate bars, there is absolutely no way I can eat them all, so I can just have a few squares and put it back in the cupboard. Crazy?  Maybe.  But for me, it works.  (Also, keep in mind that I’m not talking about stuff like Snicker’s bars.  If I have a Snicker’s bar, not only will I eat the whole thing, but I’ll want three more. I’m talking good quality dark chocolate only – otherwise this system doesn’t work.)

Here are some of the chocolate bar varieties I got out for my sister and I to sample for dessert.

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A few squares of chocolate-y goodness later, we were set.  Happy tummies, warm couch, funny YouTube videos (once you watch one, it’s really easy to go down that rabbit hole).

And that’s it!  Four days down, and I’m feeling good about my food choices.  I’m still eating the things that I love, but I’m opting for real, non-processed versions.  Most importantly, I’m planning my meals, which keep me from getting caught in the “must have food now” trap that leads to bad choices.  Here’s to another day of good eating!

 

The Answer is Always Now – Day 3

Day 3, the first non-weekend day of posting all my eats, can be summed up in two words:

Better Choices.

I ate pretty well today.  More importantly, I’m happy and I feel good!  Let’s start with breakfast:  I promised you pictures of oatmeal at my desk, so here you go:

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Bam.

This isn’t just oatmeal.  This is Quinoa Oatmeal from the Thug Kitchen cookbook.  Oddly, although I don’t like plain oatmeal, this is really good without anything added to it.  The quinoa gives it an almost nutty taste that I quite enjoy.  Also, an orange.  I ate breakfast around 8ish, and this kept me good and full until 11:30.

11:30 is my typical lunchtime at work.  If you read yesterday’s post, you won’t be surprised that lunch was leftover burrito fixin’s.  Chicken and brown rice in one container to be zapped in the cafeteria microwave, and cold items (tomatoes, avocado, cheese and sour cream) in another.  This wasn’t the best picture, but I assure you it was just as tasty today as it was yesterday!

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I promise, there are veggies under the cheese!

Around 2 o’clock, I started to get a little bit hungry.  Fortunately, I had planned ahead today,and I had an apple and a banana with me.  (Does anybody else sing that Gwen Stefani song in their head every time they have to spell banana?  B-a-n-a-n-a-s…Nope, just me then.  Ok…)

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I ate the banana, but wasn’t hungry enough for both.  Don’t worry, apple.  Your day will come… Mwwwhhhhhaaaaaa!!!! (That was my evil laugh, if that was unclear.)

Monday’s are dinner with Mom days (when Dad’s bowling league is in session) and today, I was fortunate enough to have dinner with my Mom and my sister.  We went to a restaurant called Delanie’s in Tallmadge.  They have a new, very good menu – if you’re in the area, check it out!

I had a pan-seared salmon, asparagus and a baked potato.  I love salmon, and this was cooked perfectly.  Again, not my best pictures today, but yummy food.

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So that this point, you’re thinking “Not bad”, right?  And those were, overall, pretty good choices.  Real food, most of which I prepared myself.  I didn’t go get the Pepsi that I really wanted mid-afternoon (yay me!), which I’m actually pretty proud of.  So I’m okay with the choice that I made next.

About a half hour ago, I wanted a snack.  So, instead of demolishing a pint of Ben & Jerry’s like I’ve done in the past, I found this in the freezer:

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Recently, a Market District Giant Eagle store opened near me.  They carry a pretty good selection of local foods, including ice cream from Mitchell’s in Cleveland.  Here’s why I’m okay with this choice:

  • I didn’t eat the whole container, just a few spoonfuls
  • There are only a few ingredients, all of which I recognize and can pronounce (the first three are milk, cream, and strawberries)

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It comes down to this:  I don’t want to be on a diet. I want to find a way to eat things like ice cream and still be healthy and feel good.  And I think this is a good start.  Thanks and see you tomorrow!

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Grilled Tomatillo Salsa

20140825_173106Basket of Life Farm does a really cool thing with their CSA.  When you go to the farm to pick up your veggies, they have your prepacked box of goodies, plus you get to make some selections from the assortment of “members choice” veggies.  These are items that are may be at the beginning or end of their growing cycle, or perhaps this week there weren’t enough for every box.

One of my members choice options last week were tomatillos.  I had never cooked with tomatillos, but they looked amazing – such a bright green!

Hot peppers no longer go in the boxes, since not everyone is crazy about them like I am, but there’s usually a big box of jalapenos to take from as well.  With those choices, a tomatillo salsa seemed like the obvious next step.

Since I’d never made a salsa with tomatillos before, I decided just to wing it.  I’ve seen tv chefs roast tomatillos, so I thought – why not grill them?  Easy, quick, won’t heat up the house…yep.

Five tomatillos, two onions and a bunch of jalapenos.  I always have garlic and limes, so no worry there.  I did have to pick up some cilantro, since that’s about the only herb I didn’t grow this year.

I took the papery outer skin off the tomatillos and cut them in half. Same thing with the onions. For the jalapenos, I removed the stems and cut them in half, but I like the heat, so I left the seeds and stems.  I really could have added another jalapeno – when it was all done, it had a good flavor, but not much heat.  I added the garlic cloves and tossed it all with olive oil, salt and pepper.

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Next, onto a hot grill.  I used a grill basket and put it on the grill first to preheat.

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 I grilled the veggies (along with some chicken breasts) for about 25 minutes, until they got all brown and toasty.  These smelled amazing when they started getting all roasty!  I mean, grilled onions always smell good, but this was another level.

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This was crazy easy for how tasty it was – next, off the grill, into a food processor with a big handful of cilantro and the juice of two limes.  Pulse until it’s as smooth or as chunky as you like.  I thought it smelled good when it was grilling, but as soon as I started the food processor, the roasted jalapeno and cilantro scents came out – so good!

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Remove from food processor.  Eat and enjoy!  I highly recommend it with chicken, avocado and cheddar on soft tortillas – like this:

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This salsa was good warm right out of the food processor, and equally as good cold the next day out of the fridge.  It made probably about 3 cups of salsa which seemed like quite a bit, but it didn’t last long!

Grilled Tomatillo Salsa

  • 5 tomatillos, hulled and halved
  • 2 medium/small onions halved, or one large onion quartered
  • 2 jalapenos, halved and stems removed (if you don’t want as much heat, you can remove the seeds and stems as well)
  • 4 cloves of garlic, peeled and left whole
  • 1/2 bunch (a large handful) of cilantro
  • 2 limes, juiced
  • Olive oil
  • Salt and pepper

Toss the tomatillos, onions, jalapenos and garlic in a coating of olive oil.  Add salt and pepper to taste.  Grill this veggie mix over a high heat for 20-25 minutes (I recommend using a grill basket, or at least covering the grates with foil). When they’re done, remove from the heat.

In a food processor, blend the grilled veggies with the lime juice and cilantro until it’s the desired texture.  If you want a thinner salsa, add more olive oil as you blend.  Taste it.  If it needs more salt or pepper, add them and blend again.  Remove from food processor and eat!

This post is shared at Fresh Foods Wednesday.

The Big Sandwich

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I believe I can say with confidence that my Dad’s favorite song is Will You Still Love Me Tomorrow.  As a matter of fact, a few years ago I made him a mix CD (That’s right, a mix CD.  Don’t judge me.) consisting of nothing but covers of that one song in as many genres as I could find.  I started with the first version I had ever heard (The Michael Stanley Band) to punk (Me First and the Gimmie Gimmies), country (Laurie Morgan), disco (The Bee Gees) – Neil Diamond, Dusty Springfield, June Carter Cash and more…ending, of course, with Carole King.

The many versions of that song remind me of the many versions of The Big Sandwich I’ve made throughout the years.

Just like the song lyrics don’t change, some aspects of The Big Sandwich are constant – it must be made from a round loaf of white bread, the top sliced off and hollowed out to accommodate the yumminess inside.  It must always have some varieties of lunch meat, cheese, relish or pickles, and tomatoes.  It must be eaten in large wedges, and is best served with a side of vinaigrette or sub sauce for dipping.

It’s a summertime food that reminds me of picnics and sunny afternoons, partially because it travels well (placed whole in the picnic basket and sliced just before eating).  This weekend, it only had to travel from my kitchen to my table, but it was still just as good.

To create The Big Sandwich, the right bread is the most important.  I always use a round, unsliced loaf of old fashioned white bread from Great Harvest Bread Company.  Whatever you choose, make sure that the crust isn’t too hard (for ease of eating) and the bread isn’t too flat (more room for sandwich filling).

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Slice the top off the loaf and set aside.  Hollow out the inside of the loaf, saving the inside bread for making croutons or breadcrumbs later (or for eating in the kitchen when no one is looking).  You want to remove as much of the inside bread as possible without damaging the integrity of the bread walls.

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Next, prepare your ingredients.  One essential part of The Big Sandwich (for me, anyway), is a Giardiniera relish.  I take a jar of Giardiniera (Italian pickled vegetables), dump it in the food processor with a few splashes of the brine, and pulse until it’s finely chopped but still has some texture.  This time, I added some pickled garlic scapes that I made earlier this year.

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I also season the tomatoes that will go into The Big Sandwich.  I take tomato slices, add salt, pepper and olive oil and let sit until I’m ready for them.

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Lunch meat and cheese.  A proper Big Sandwich takes about a pound of lunch meat in various types.  In this example, I used ham, turkey and hard salami.  Roast beef is also good, or pepperoni if you want a bit more spice to your sandwich.  Any sliced cheese will do as well – about a quarter pound.  I used Provolone, but feel free to customize to your own preferences.

Once the ingredients are standing by, it’s time to assemble the sandwich.  For me, the first layer is always the Giardiniera relish.

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 Next, ham, followed by salami.

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 Now a layer of cheese.  On top of the cheese, the seasoned tomato slices.  I also added some pickled Hungarian peppers I made the week before – fortunately, I ate one before I put them on the sandwich.  Turns out they were pretty hot, so I just scattered a few of them over the tomatoes.

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After the tomatoes and peppers, I layered on the turkey slices, the remaining Giardiniera relish, and the last few slices of cheese.  The top of the loaf goes back on, and The Big Sandwich is complete and ready to be sliced and enjoyed!

If I were taking this to a picnic or an outdoor concert, I would simply put it back in the bag the loaf came in and transport it whole.

When you’re ready to eat, cut the sandwich into quarters. Yes, they’re big pieces – it’s a Big Sandwich!

Now, the most important part of The Big Sandwich.  It is not a dainty sandwich. It demands to be eaten with gusto, in big bites, with friends or loved ones.  It’s not a sandwich for a solitary meal – The Big Sandwich needs to be shared!  I ate this Big Sandwich with my boyfriend, at the living room coffee table watching a movie – together.  A perfect summer weekend.

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Summer Squash Pesto Galette

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For me, food is very much a way to express love.  When I love someone, I want to cook for them (or at least put together a nice cheese plate).

So when my sister sent me a text Saturday morning asking if I wanted to meet for lunch, I had a counteroffer:  Why don’t you come to my house and I’ll make us lunch?

Now, I had just picked up my third CSA box on Friday evening, so I knew I had some good food in the house.  Plus, I was wide awake and my boyfriend, who is definitely a night person, was likely to be asleep for another few hours.  Plenty of time to cook!

I decided to use some of the summer squash from my CSA and the garlic scape pesto that I had made a few weeks ago to make a galette.  A galette is a super fancy word for a free-form pastry – sort of like an open face pie without a pan.  Easy to make, rustic looking but still elegant, and my sister loves them.  Plus I had almost all the ingredients in the house, with one exception.  I only had wheat flour, so I adjusted my crust recipe to become a whole wheat crust.  Eh, it’s better for us anyhow!

The finished product!

The finished product!

It was a perfect Saturday morning.  Puttering around the kitchen to make a healthy, delicious lunch before eating said lunch outside in the back yard with two of the people I love most in the world. (I’ll ignore for a minute that my boyfriend who woke up just in time for lunch considers coffee a full meal and didn’t actually eat any of my galette.  I love him anyway.)

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Summer Squash Pesto Galette

Serves 4

For the pastry:
1 1/4 cups whole wheat, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup plus 2 Tablespoons ice water

*Note:  If you use regular All-purpose flour, you won’t need those extra 2 Tablespoons of water.  The whole wheat flour seems to need a bit more liquid to come together.

Filling:

2 medium summer squash, sliced into ¼ inch think rounds
Salt
About ½ cup of your favorite Pesto
¼ cup grated Parmesan cheese
1 Tablespoon basil leaves, torn or sliced into ribbons

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 30 minutes to an hour.

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Prepare Squash: Spread the sliced summer squash out over several layers of paper towels. Sprinkle with salt and let drain for 30 minutes; you’ll see the moisture start to come to the top of the squash slices.  Blot the squash dry with paper towels before using.

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Prepare galette: Preheat oven to 400 degrees. Roll the dough out into a 12-inch round. (I do this directly on the silicone baking mat that I will be cooking it on.  You can also just flour the surface of your counter.)  Transfer to an ungreased baking sheet (if you rolled the dough out on the silicone mat, just move that to the baking sheet).  Spread most of the pesto over the bottom of the galette dough, leaving a 2-inch or so border. Lay the squash over the pesto in a circular pattern starting at the outside edge. Dot the top of the zucchini with pesto and sprinkle on about half of the grated Parmesan. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

galette collage

Bake the galette until the zucchini is slightly wilted and the crust is golden brown, 30 to 40 minutes. Remove from the oven and place on a cooling rack. Sprinkle with the remaining Parmesan cheese, and basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.  Leftovers (if there are any) reheat well for lunch the next day.

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This post is linked to Fresh Foods Wednesday at SheEats.

Pizza with Garlicky Mixed Greens

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I love the farmers market, and I’m lucky enough to have a fantastic year-round market ten minutes from my house.  (Woo Countryside!) One of my farmers market issues is overbuying greens.  (As I typed that, this is what I heard in my head:  Hi, my name is Melissa and I buy too many greens…Hi, Melissa!)

They always look so beautiful and so tasty, and and I end up coming home with bags like this:

Left to right:  Swiss chard and collard greens, baby swiss chard, spinach

Left to right: Swiss chard and collard greens, baby Swiss chard, spinach

I recently read the book An Everlasting Meal, by Tamar Adlar.  Not a traditional cookbook, but a fantastic book about cooking and food – I highly recommend it.  The author is passionate about eating well, but also eating responsibly and not wasting.  One of the things she suggests is to cook veggies, like greens, as soon as you get home from the market.

Typically, I use a little bit of greens right away, then rest get all wilty in the fridge while I forget about them for a couple of days.  This time, I got home from the market and started cooking. And boy, am I glad I did!

I took all three bags of greens, removed the big, tough-looking stems and gave the leaves a quick chop.

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I got out my only pot that I thought would hold all the greens – a heavy enamel dutch oven-style pot.  I covered the bottom of the pot with olive oil, turned the heat on medium-low and added six cloves of garlic, sliced.

Once the garlic started to turn just slightly golden brown, I turned up the heat.  I added all the greens (it took several handfuls to transfer them to the pot), salt, pepper and a good amount of red pepper flakes. I like ’em spicy.

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Because the pot was so full, I very carefully stirred the greens around until they were all coated in the garlicky oil.  I let them go for a few more minutes, stirring a couple of times, until they cooked down to a beautifully dark green pile in the bottom of the pot.

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Yum!  Yum, yum, yum.  The smell of the garlic, the lovely dark green color with bits of red Swiss chard stems poking out here and there….awesome.

Now, these are fabulous as is – immediately after cooking, or reheated a day or two later.  But I wanted to try something different.  And I just happened to have some freshly made pizza dough in the fridge.

My favorite pizza dough recipe comes from the book Flour, Water, Salt, Yeast by Ken Forkish.  It’s easy, it’s consistently good, and it make an awesome thin crust pizza.

After I stretched out the pizza dough, I added a generous amount of the cooked greens (and garlic pieces).

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I kept it simple.  On top of the greens, I added sliced fresh mozzarella and some shredded asiago cheese, just because I happened to have it on hand.  I topped it with a few shakes of red pepper flakes and popped it in the oven at 500 degrees until the crust got brown and the cheese got bubbly. I preheated the oven with my pizza stone inside to help get the bottom crust all crispy.

Before cooking...

Before cooking…

...after cooking!

…after cooking!

Pizza may, in fact, be the perfect food. And this pizza was damn near perfect, if I do say so myself (and I do!).

Do you have any tricks or tips for using all your produce before it starts wilting?  Or do you have the willpower not to buy three large bags of greens at one time?  Or both?