Tuesday, September 23, 2014

Recipe (Re)creation: Butternut Squash, Kale + Manchego Pizza

You can think of this one as the ultimate harvest pizza.  As fall is upon us and the leaves are starting to change, I begin to crave all my favorite fall and winter veggies. Roasting vegetables and throwing them in pastas, salads, and soups is always a delicious option, so why not throw them on pizza? I found this delectable recipe here and made a few changes to suit my tastes.  I love manchego cheese, so I used that instead of fontina, and omitted the salsa.  I also cheated and used store bought pizza dough from Whole Foods.  While I do love the idea of making the dough from scratch, it just isn't realistic for me on a weeknight.  Otherwise, I stuck to the original recipe and just love how this pizza turned out.  Happy eating!

Serves 2


  • 7 oz. pizza dough
  • 1 head of garlic
  • 2 tbsp. butter
  • 1 1/2 cups butternut squash, cubed
  • 1 tbsp. brown sugar
  • 6 sage leaves
  • 1 tbsp. pine nuts
  • 2 tbsp. grated parmesan cheese
  • 4 tbsp. olive oil
  • 8 oz. shredded manchego cheese
  • 1 small bunch of kale, torn


-Preheat oven to 400 degrees F and remove pizza dough from fridge.
-Cut 1/4 inch off the top of the garlic and place in tin foil.
-Drizzle with olive oil and roast in the oven for about 40 minutes.  
-Meanwhile, heat butter in a medium skillet and add the butternut squash.
-Sprinkle with brown sugar and cook, stirring often, for about 20 minutes. 
-Remove from heat, season with salt and pepper, and set aside.
-Once the garlic is tender, remove from the oven and let cool.
-Preheat oven to 450 degrees F for the pizza. 
-Place the sage, pine nuts, 4 cloves of garlic, 3 tbsp. olive oil and 1 tbsp. parmesan cheese in a food processor and blend until a thick pesto is formed. 
-Knead the dough and form it into a flat disk about 12 inches wide.  
-Place on a greased baking sheet lined with tin foil.
-Brush the dough with olive oil and spread evenly with pesto.
-Top with shredded manchego, then add the butternut squash, and top with more manchego.
-Place pizza in the oven and bake for about 10 minutes.
-Meanwhile, place kale in a bowl and toss with 1 tbsp. olive oil and 1 tbsp. parmesan.
-Remove pizza from oven, top with kale, and bake for another 5-6 minutes.
-Once the pizza is done and the kale is crispy, remove from oven.
-Allow to cool, cut into slices and serve immediately. 

Friday, September 12, 2014

Recipe Creation: Meyer Lemon + Strawberry Ice Pops

As Indian summer is upon us in San Francisco, the temperature is rising and there is truly nothing more refreshing than an ice cold popsicle.  I have been on a total lemonade kick recently and figured if I liked it cold, I would really like it frozen.  I had some strawberries I'd gotten from the farmer's market a week before and I couldn't let them go to waste, so I threw those in too.  Not only do the strawberries make the ice pops even more beautiful, but they also add some texture and are a nice sweet surprise.  This recipe is definitely on the more tart side, so feel free to add more agave if you like a sweeter treat.  Otherwise, keep the recipe as written and you can enjoy the fact that you are not consuming an ice pop loaded with a bunch of added sugar. Though they are super fast to whip together, you do have to be patient and keep them in the freezer for 4 hours before enjoying, so plan ahead!

Makes about 12 ice pops


  • 3/4 cup meyer lemon juice (about 6 lemons)
  • 1/3 cup agave nectar
  • 3 1/2 cups water
  • 1 cup ripe strawberries, sliced


-Pour the lemon juice, water, and agave nectar in a blender.
-Blend for about 30 seconds or until well-mixed.
-Add the strawberry slices to the lemonade and pour the mixture into popsicle molds.
-Make sure to leave about 1/2 inch at the top of each mold to make space for the popsicles to expand as they freeze.
-Put the tops on the molds and freeze for at least 4 hours.