Week two of our CSA brought us: one head of red leaf lettuce, a bunch of garlic chives, a small head of storage cabbage, one head of sorrel, a small bag of spinach, and three bunches of asparagus.
I haven't used the cabbage yet (coleslaw?), but every other yummy green thing here has been devoured. The lettuce made two big salads.
One pound of asparagus and half of the spinach went into our traditional spring lasagna (recipe here). The recipe calls for a traditional pesto, but I substituted spinach for the basil and walnuts for the pine nuts to use what we had on hand.
This dish is a once-a-year full-family cooking adventure for us. Because each component is made from scratch, it's a bit labor intensive, but the payoff is so worth it. Last year, I wore Silas on my back and danced and sang to keep him happy while Steve and I worked assembly-line style, but this year...
...the little bug was a full-fledged participant in our family cooking day. Silas rolled out the pasta dough, mama cut it, and papa cooked it.
The rest of the asparagus (along with some from our own garden) went into the cold asparagus, orange, and pistachio soup that I mentioned here. (recipe here)
I honestly don't remember if we've had sorrel before. I don't think that we have. I read that it's a tangy green that tends to be a bit tough and all advice suggested eating it cooked. So, it, along with the rest of the spinach and the garlic chives, came together in a pizza. Oh, and there was bacon. Can't forget the bacon.
Sorrel, Spinach, and Bacon Pizza
1 ball fresh pizza dough
1/2 C. tomato or pizza sauce
1/2 lb. bacon
1 onion, thinly sliced
1/4 C. garlic chives, minced
1 bunch sorrel, washed, ribs removed and torn into bite-sized pieces
1 bunch spinach, washed, ribs removed and torn into bite-sized pieces
1/2 C. pepperjack cheese, grated
1/4 C. Parmesan cheese, freshly grated
salt and pepper
1. In a large skillet over medium heat, cook the bacon. When done, remove to a brown paper-lined plate to drain. Leave the bacon grease in the pan and the pan on the stove to cook the onions. When cool, chop.
2. Roll out your pizza dough. Pre-bake at 400 degrees for 7 minutes. Remove from oven and spread on the tomato sauce.
3. In the bacon grease, saute the onion slices and garlic chives until onion is transparent, about 8 minutes. Season with salt and pepper.
4. Add to the pan the sorrel and spinach, turning with tongs, until just wilted, about 2 minutes.
5. Distribute the onion mixture over the pizza dough and sprinkle the bacon on top.
6. Top with pepperjack and Parmesan cheeses.
7. Bake in a 400 degree oven for 15 minutes.