October 1, 2015

Pesto Potato Pizza

I love making pizza. I feel like an artist with a blank canvas ready to paint. This pesto potato pizza is genius because of……potatoes! There’s a schmear of garlicky pesto under red onion slivers that practically disappear into the dough, followed by melty smoky gouda cheese, and on top of it all–super thinly sliced, perfectly tender potatoes.

Pesto Potato Pizza

We’ve been finding unusual potatoes in our CSA boxes the last few weeks and I just had to share them with you—at least in photos. How about the red and gold colors on this pizza? The red ones are called Mountain Rose—not just red skin, but bright flesh too.

But… it doesn’t take fancy potatoes for pizza to be gorgeous delicious. Make your pesto potato pizza with whatever potatoes you darn well please. Yukon Golds are good, and so are New Potatoes. Continue Reading…

September 24, 2015

Barley Pilaf with Leeks, Walnuts, and Broccoli {vegan}

Delicate ribbons of pale green leeks, plus a measure of toasted walnuts, stirred into toothsome barley, with green broccoli mini trees piled on top–everything about it nurtures the heart and soul. Especially this fall equinox week, as the days get shorter and the nights grow longer, barley pilaf with leeks, walnuts, and broccoli delivers.

Barley Leek and Walnut Pilaf with Broccoli

Barley’s chewy, pasta-like consistency and its nutritional profile does our hearts good, in more ways than one. Walnuts too shine in the vascular health department, and what with the leek and broccoli benefits, we’ve got vegan well being by the spoonful. Grain and goodies = autumn happiness. Continue Reading…

September 16, 2015

Kale Risotto in the Pressure Cooker

Lets talk easy-peasy–risotto cooked in a pressure cooker. No standing at the stove stirring here. Green ribbons of vitamin-rich kale mixed into perfectly plumped creamy rice—this kale risotto.

Kale Risotto in Pressure Cooker

I used to avoid making risotto, the classic Northern Italian rice dish. You’re supposed to cook the rice in an exacting way, by slowly adding liquid, stirring all the while. As soon as I read the directions I turned the cookbook page and moved on to something else. Not any more. I love risotto’s barely toothy texture and that I can flavor risotto with so many different vegetables—particularly green leafy ones. Continue Reading…

September 8, 2015

Peach and Arugula Pizza

Peaches overflow our fruit bowl lately–I can’t stop myself from buying them. I come home from the farmer’s market and arrange them on the counter, not even pretending I’ll turn them into jam or chutney or something. One by one, between smoothies, slurping over the sink, and peach and arugula pizza, the abundant blushing fruit disappears.

Peach and Arugula Pizza

It helps that plenty of arugula shows up in our farm share box at the same time, because peppery arugula and sweet-tart peaches love to flavor-play off each other. Bring red onion and balsamic dressing into the mix, and balance all with hardwood smoked cheddar cheese—we are talking big taste dimensions. Continue Reading…

August 26, 2015

Skillet Chocolate Chip Walnut Cookie

Off the grill came the summer corn and the veggie burgers, onto the grill went the skillet full of cookie dough. Thirty minutes later we were diving into a warm skillet chocolate chip walnut cookie, baked under the lid of a propane grill.

Skillet Chocolate Chip Walnut Cookie | Letty's Kitchen

I’d plan to serve a giant chocolate chip cookie for dessert, but it was so warm, I couldn’t bring myself to turn on the oven in our little trailer. So I baked our skillet cookie outside—on the already-hot grill! I’m telling you, this mega one-pan cookie is what they call a repeater—a treat you’ll be making again and again.

Baked on the grill or in a regular kitchen oven, in summer’s heat or winter’s chill, there’ll be no dolloping dough on baking sheets. Mix the ingredients in one bowl, spread the batter in a cast iron skillet, and bake–easy peasy.

Continue Reading…