The end of the summer sees the end of some summer favorites, like peaches and watermelons. Our own heirloom tomatoes are on their way out, though at Saturday market you will see some from the co-op. We've got corn for another couple weeks, and beans for at least 3 more weeks. Ask us at market to learn more about the changing season and how it relates to your favorite items!
Southwestern Style Summer Pizza (adapted from iowagirleats.com)
1/3 cup Spicy Apple BBQ sauce (recipe below)
1 cup black beans, drained & rinsed
1 cup corn kernels, cut fresh from the cob
1 cup halved sungold cherry tomatoes
1 cup mozzarella cheese
1 chicken breast (~ 4-6 oz), grilled with bbq sauce and chopped large dice
1/4 cup chopped cilantro
1 1/4 cups warm (~ 120 degrees) water
1 Tablespoon honey
1 packet active dry yeast
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 Tablespoon extra virgin olive oil
1. For the pizza dough: Whisk together water, yeast, and honey in a small bowl then set aside for 5 minutes. Meanwhile fit a large food processor with a non-sharp S blade then pulse together flour and salt. Pour in oil and yeast mixture then process for 10 seconds, or until dough comes together in a ball (may need to scrape sides down once.)
2. Turn dough out onto a well-floured surface and knead for 3 minutes. Separate dough into two balls then place next to each other on a well-floured baking sheet. Cover tops with flour then cover baking sheet with saran wrap and place in a warm spot to rise for 40 minutes, or until dough has doubled in size.
3. In the meantime, preheat grill on medium high. Brush the bbq sauce on the chicken breast and place on grill. Cook on grill until well done, about 5 minutes on each side. Set aside to cool, then dice.
4. Preheat oven to 500 degrees. Grease the pizza pan well then spread 1 ball of dough out into a large circle. Spread BBQ sauce evenly on top, then add black beans, corn, tomatoes, and cheese. Bake for 10 minutes or until cheese is golden brown. Let cool five minutes then slice. Sprinkle chopped cilantro on top before serving. Repeat with remaining dough ball, or place in a non-stick sprayed ziplock bag then into the refrigerator to be used within 2 days. Let come to room temperature for 20 minutes before using.
Spicy Apple BBQ Sauce
2 red onions, small dice
3 garlic cloves, smashed and minced
2 tomatoes, diced
6 tart Apples, peeled and chopped
2 cayenne peppers, minced with or without seeds (keep seeds for more spice, reduce cayenne for less spice) 1/4 cup brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon cumin
1 teaspoon mustard powder
salt and coarse black pepper to taste
1. Preheat a large pot for 2 minutes over high heat, add olive oil and reduce heat to medium-low. Saute the onions for 10 minutes over medium-low until caramelized, occasionally stirring.
2. In the meantime, combine the brown sugar, molasses, vinegar, ketchup, Worcestershire sauce, cumin, and mustard in a mixing bowl. Set aside.
3. After the onions have been caramelized, turn the heat to medium-high and add the garlic and cayenne. Cook for 1 minute, then add tomatoes and apples and cook for 2 minutes. Finally, add the liquid ingredients and spices to the pot. Cover and simmer for 20 minutes. Put into a blender or food processor, mix, and voila, your sauce is ready to use!
Honey-Lime Arugula Salad
8 oz arugula
1/2 qts mountain magic tomato, halved
2 ears grilled corn, kernels cut off
1/4 cup red onion, thinly sliced
2 oz goat cheese, crumbled
1/2 cup pecans, toasted and chopped
1/3 cup extra virgin olive oil
1/3 cup lime juice
1/4 cup honey
salt and coarse black pepper to taste
1. For the dressing, combine the lime juice and honey and whisk well until mixed. Slowly add the olive oil to the mixture, whisking quickly to ensure emulsification.
2. Combine the arugula, tomatoes, corn, onion, and pecans. Toss with the dressing, then add goat cheese and toss gently. Serve and enjoy!