Tag Archives: Peaches

Fig, peach, & carmelized onion pizza

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Hey nerds, guess who’s got two thumbs, speaks limited French, and hasn’t overeaten once today? This moi. We’re about to change that. (thanks, Liz Lemon!)

If shaved asparagus pizza was my spring/early summer pizza, then this recipe is my late summer/early fall pizza: Fig, peach, and caramelized onion. This pizza would make a great appetizer or flat bread if you are entertaining and can get your hands on some fresh figs and the last late summer peaches (I bet pears would work too!).

I just can’t seem to get enough figs, so fall must officially be here. Someone bring me some butternut squash soup and a pumpkin spice latte, stat! Now, where is my cuddly sweater and tall Frye boots? Oh yeah, I don’t own any. Guess I’ll just have to double up on pumpkin spice lattes to stay excited about fall.

Fig, peach, and caramelized onion pizza, makes one pizza (serves about 2, depending on how thick your crust is!)
3-4 fresh figs
1 small peach
1/2 small red onion
1 cup goat cheese crumbles (other cheeses will work well – ricotta would be great!)
2 T fresh thyme
pizza crust or pizza dough (I usually use trader joe’s dough, but this was on sale at Whole Foods, so I rolled with it)
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2 T olive oil
1-2 T honey (optional)

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Let’s do this:
Prep: Preheat oven according to your pizza crust instructions (400 degrees for me). Cut up your onion into strips. Get 1 T of your olive oil heating in a pan and add the onions to carmelize them. While your onions are cooking, chop up your thyme. Slice the peach and figs into thin slices and set aside.
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Roll out your dough and brush on the remaining 1 T olive oil all the way to the crust.

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Add the caramelized onions, cheese, fig and peach slices, and sprinkle the thyme over the top.

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Cook according to your pizza dough directions. It took my pizza about 12 minutes to cook. Then I turned the oven on broil and carmelized the peaches and figs for about a minute.

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Remove from the oven and drizzle with a little honey. Enjoy with the last little bit of summer sunshine (sadness).

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Weekend BBQ, DR-style

Continuing on with my boycott of the stove, I now present you a weekend BBQ menu. This menu makes for an especially fun and relaxed weekend party since you can a few things in advance and just relax until you are ready to eat. Super easy + tasty = DR style. You’ll have plenty of time to go shopping for a new outfit.

Here’s our menu:
Summer Shandys (Fill a glass with 2/3 Pacifico, 1/3 San Pellegrino Limonata)
Black bean & quinoa burgers
Grilled romaine salad
Grilled peaches & vanilla ice cream

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First thing’s first. I made the burgers in advance and kept them in the fridge for a few hours:

Home-made black bean and quinoa burger,
makes about 6 burgers
1/2 cup uncooked quinoa
1 can black beans
1 1/2 cups mushrooms
1 cup breadcrumbs
1/4 cup nuts or seeds (I used pepitas, but you can use sunflower seeds, almonds, walnuts, whatever your heart desires)
1 ear corn
2 carrots (I had a bunch of little ones from the farmers market)
1 egg
1/2 t cumin
1/4 t cayenne (omit if you don’t like your food spicy)
2 cloves garlic
bread or buns
optional toppings: cheese, avocado, pico de gallo

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Let’s do this:

Cook the quinoa according to package directions (mine is 1 cup water to 1/2 cup quinoa). Meanwhile, shuck your corn and roughly chop your carrots.
In your food processor, process the garlic until minced. Then I added the ingredients in the following order, processing about 10-20 seconds after each addition:
-seeds or nuts
-carrots
-mushrooms
-cumin and cayanne
-half of the corn, 1/2 cup breadcrumbs, and half of the black beans (save the other halves!)
-egg
-half of the quinoa

Looks like this:
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Now combine the remaining black beans, quinoa, and corn in a bowl, and add the food processor mixture:
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Form patties and add breadcrumbs as necessary. I ended up adding the entire 1/2 cup of breadcrumbs since the burgers were a little wet. To ensure the burgers didn’t fall apart I grilled them on our grill pan for about 6-7 minutes per side.
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Toast your bread/buns and serve with cheese, avocado, and pico de gallo!

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Grilled Romaine Salad, serves 4
1 large head romaine lettuce
dressing (I poached this one from Cooking Light and made it in advance)

Let’s do this:
Cut the romaine in half lengthwise:
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Spray or brush both sides with olive oil and place cut side down on the grill for about 2-3 minutes. Remove from grill and cut each half again lengthwise. Serve with dressing.

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Grilled peaches & ice cream dessert, serves 4
4 large peaches
Vanilla ice cream (I used So Delicous Coconut Milk ice cream. If you haven’t tried this, its a must!)

Let’s do this:
Cut your peaches in half and remove the pits.
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Lay them cut side down on a hot grill for about 3-4 minutes. Flip them over and cook for 1-2 minutes. Serve with a scoop of ice cream:
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