Wilted Arugula on Pizza

Pizza dough:
1 1/2 cup flour (a mixture of white and whole wheat)
2 tbsp. of flax (if I have it on hand and remember to add it)
2 1/4 tsp. yeast (or one package if you buy it that way)
2/3 cup warm water
2 tsp. honey
2 tsp. olive oil

Mix dry ingredients.  Mix wet ingredients.  Combine, knead for a couple minutes, let sit (if you have time- if not, slap it in a pan while you get everything else ready.)

(I've got a great home made sauce recipe, but let's be honest, most of the time I crack open a jar of organic tomato and basil pasta sauce and it works perfectly well.) 

My secret to perfect pizza is to very quickly cook my ingredients before putting them on the dough.  So I cut up everything as per usual and just toss it in a hot pan to soften it a bit and bring out a little different flavour.  The key to incorporating a ton of arugula is to slice it up thin before wilting it.   

This pizza also has a lot of fresh basil sliced up, on top of the cheese as well, so it was flavour city!  But needed no bacon and was a huge hit with my crew.  Accompanied with fresh romaine lettuce, home made croutons and my Ultimate Ceasar Dressing from last week's post- life IS good! - From Sally's Real Food Blog
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Fresh Basil and Greens Pesto

Makes about 2 cups of Pesto

4 garlic cloves
3 cups of packed fresh basil
3 cups of packed fresh greens (spinach, kale, arugula, etc)
1/2 cup of extra virgin olive oil
1 cup of your favourite roasted nuts (I tried sunflower seeds today, delicious)
1 teaspoon of white wine vinegar or the zest and juice of a fresh lemon
1/2 cup of freshly shredded parmesan
lots of freshly ground pepper

In the bowl of your food processor, give the garlic a head start with a few pulses.  Add the basil, fresh greens and place the lid of the food processor on.  With the food processor running, start to pour the olive oil in slowly.  Toss in your choice of roasted nuts and vinegar or lemon juice and give the food processor a few more pulses to combine.  Lastly add in the shredded parmesan cheese and the freshly ground pepper. Make sure to scape down the sides and give the pesto a few last pulses in the food processor.  Enjoy by adding to your salad dressing, pasta salad, sandwich, roasted vegetable or chicken on the bbq.

A great way to enjoy this fresh pesto is to add it to a sandwich.  We love to add a bit to some fresh bread, top with a slice or two of brie and some tomato.  If you’d like some ooey gooey cheese, top this sandwich with another slice of buttered bread and toast in a frying pan.  Delicious. - From Sara's Be Nourished by Food Blog

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Our CSA box this week still consisted mostly of green items.  I tend to get bored of plain salads quite quickly, so this week I dressed up our greens with a spicy chipotle yogurt dressing and juicy grilled steak slices.  At first I added two chipotle peppers to the blender and just about blew my socks off it was so spicy.  So in went some more yogurt to tone down the spice.  This salad was quite satisfying on a hot day, I hope you give it a try.  

Chipotle Steak Salad
Serves: 6 side or 4 main sized salads

For the dressing:
1 cup of plain yogurt
2 fresh green onions
1 chipotle pepper in adobo sauce (try half for less spicy or two peppers for more spiciness)
the zest and juice of half a lime (add the whole lime if you like a little more tanginess)
1/4 teaspoon of salt

For the Salad:
4 cups of mixed greens (one bag)
2 cups of your choice of greens (arugula, tatsoi, mustard greens, kale, etc)
1 cup of fresh corn kernals
1/2 red bell pepper, sliced thinly
3 hakurei turnips, sliced thinly
4 ribs of celery, thinly sliced
1 cup of grated cheddar cheese

1 barbecued steak, chicken or pork, thinly sliced
Toss all of the dressing ingredients into a blender or food processor and mix until smooth and creamy.  Start with 1/2 a chipotle pepper and ramp up the spiciness by adding more peppers.  Layer the salad in your favourite serving bowl, greens, vegetables, cheese, steak and lastly the dressing.  Enjoy!  - From Sara's Be Nourished by Food Blog