Pizza a la Spring

One of our new vendors Porcino sells pizza dough. Here are some ideas for topping mixes with almost all the ingredients from market via Epicurious.com:

Pizza Bianca with Goat Cheese and Greens

Grilled Sausage and Fig Pizza with Goat Cheese

Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.

Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute.

Char-grilled Spring Salad ala Pompeii

from the c’est si bon! kitchen www.cestsibon.net 919-942-6550

Char-grilled Spring Salad ala Pompeii

from the c’est si bon kitchen

1 head romaine

4 cups seasonal vegetables suitable for grilling

olive oil

1 loaf artisanal bread, sliced in half lengthwise

1 c. each fresh herbs

2 cloves garlic, minced

1 lemon, zested and juiced

¼ c. extra-virgin olive oil

2 tablespoons vinegar

freshly cracked black pepper and sea salt to taste

farmstead cheese, optional (but yum!)

prepare and grill vegetables and bread as directed by chef.

make the dressing by squeezing and zest the lemon directly into a large, shallow bowl perfect for serving the salad. add the minced garlic, scatter the herbs on top. drizzle with the oil and vinegar. chop the grilled vegetables and bread. add to dressing and toss to evenly coat the ingredients. season to taste with salt and pepper.

let sit for 5 to 10 minutes to allow flavors to mellow.

may add various cheeses as well.

makes 4-6 servings.

Chicken Salad

Bon Appetit Oct 2001

• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh rosemary or 1 1/2 teaspoons dried, crumbled
• 4 skinless boneless chicken breast halves

• 3/4 cup sliced almonds (about 3 ounces), toasted
• 1/2 cup thinly sliced celery
• 3 large green onions, thinly sliced

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes.

Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Sauté until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.

Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

Stir-Fried Garlic Lettuce

by Fran McCullough and Molly Stevens; from the Breath of a Wok by Grace Young and Alan Richardson

INGREDIENTS:

Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

Note: Use roasted or toasted sesame oil, not the neutral-tasting cold-pressed oil, and definitely not the hot, spicy version. Choose one made from pure roasted sesame seeds and not blended with other oils. Young recommends the Kadoya brand. Sesame oil should be stored in the refrigerator, where it will keep for up to 1 year.

Chicken and Spring Green Gratin

INGREDIENTS

Cook greens in large pot of boiling salted water until tender, 5 to 10 minutes. Drain; rinse under cold water. Squeeze dry; chop greens finely. DO AHEAD: Greens can be made 1 day ahead. Cover and chill.

Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over high heat. Add chicken; sauté until golden brown, 2 to 3 minutes, then transfer to bowl.

Add remaining 1 tablespoon butter to same skillet and melt over low heat. Add flour and whisk 1 minute (do not brown). Pour in cream. Increase heat and bring to boil, whisking until sauce is thick and smooth, about 2 minutes. Whisk in broth, then stir in greens and nutmeg. Season with salt and pepper.

Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Add eggs to mixture with greens. Stir gently, partially breaking yolks and whites. Spread mixture in prepared dish. Push chicken pieces down into mixture. Sprinkle breadcrumbs over. Drizzle with olive oil.

Bake gratin until top is golden brown and eggs are cooked, about 18 minutes.

-Clifford A. Wright Bon Appetit May 2009