Getting Fancy

 

When you're only using a few ingredients, they have to count.

Alex kept getting these targeted ads for a sandwich from...I think it was Jimmy John's?

It's not a place we'd patronize, both for the lacking in vegetarian options and some social/political stances by the owners that don't align with our own.

But apparently they're now offering a caprese salami pesto sandwich, and well...that sounds pretty good, yeah?

 

Luckily for us, Earth Fare is now carrying a selection of plant-base deli meats, including salami.

They're all really good - I like the 'ham' in particular.

Their sandwich is 'salami and fresh mozzarella, slow-roasted tomatoes, basil pesto, balsamic glaze, oregano-basil, oil, onion and mayo, on French bread.'

We riffed a bit, using fresh but out of season tomatoes (helped along by a bit of sugar and salt to draw out the flavor), skipped the onions because...no, and a drizzle of this glorious, thick balsamic vinegar.

No need to reduce to a glaze, because this stuff is SYRUP.

With only a handful of ingredients, you use the absolute best you can get.

And this stuff is top notch.

Time Is a Construct

 

I overheard Alex saying that to one of his friends.   And he's right.

Matt & I were having serious 'This is Friday, right? It has to be Friday" feelings...on Thursday.

"We're having pizza!"  Which just feels like such a Friday thing to do.  

 

Using the glorious three-day dough recipe, everyone got a custom pie.

 

I'm not much a tomato sauce gal.  I'll ask for 'light sauce' if I'm ordering, or if making a more traditional pizza at home, sort of wave the sauce over the dough to impart the essence of tomato on it.

 

So this time, I went with a base of so much roasted garlic mixed with Fromager d'Affinois - not too much!  Just enough to cover the surface.

Next, thinly sliced already-baked potato, a nice scattering of fresh rosemary, & the oil from the garlic. 

I'd add some caramelized onions if I were to make it again.  And it'd be perfect cut into small pieces & served as an appetizer.

 

 

Alex loves pesto.  I mean, the kid loves it.

Originally, he was going to have marinara & pesto as his base.  But the pesto I usually get (Yes, I know.  I could make my own. But I'm already making three pizzas - I'm fine saving a little time with store-bought sauces) wasn't available.

However, the pesto Alfredo pasta sauce he likes was, so I suggested going with that, sans tomato. No objections.

Lots of fresh mozzarella.  Thinly sliced tomato (I cannot wait for tomato season!), some salt & pepper. 

 

He ate the whole thing, so I'm chalking that one up as a win.

 

 

The resident omnivore came the closest to traditional with a roasted garlic & chipotle paste-doctored marinara, smoked mozzarella, and lamb merguez (which we can now finally find at Earth Fare!).

I did say 'closest'. 

So we ate pizza on a Thursday that felt like a Friday but I'm writing about on a Saturday.

I don't know what time or day it is.  But I know the pizza was good.

Imitation? Nah. Inspiration!

Taking the basic spanakopita, and mixing it up.

In fact, Vegetarian Times had a recipe for Spinach and Sun-Dried Tomato Pie in this month’s issue, which in turn inspired MY recipe.

Stacks of phyllo (five, do this twice), brushed with the oil from the sun-dried tomatoes. Placed in an oiled caked pan.

Fill with a mixture of (whir together in a food processor) drained sun-dried tomatoes, pesto (make your own or use store-bought) and smoked mozzarella. Season with salt and pepper. Pack tightly. Dollop with a few spoonfuls of pesto, spread thinly. Any phyllo overlap should be turned over to cover the filling.

Top that with another stack of the oil-brushed phyllo, tuck edges in to seal.

Bake 30-40 minutes at 350 degrees (F) until golden. Cool 10 minutes, turn out and slice and serve. (We added a simple green salad with cucumbers and a balsamic/olive oil dressing to cut through the richness.)

(Yep, totally left out the onions because just didn’t want to wait the extra 20 minutes! You, however, should plan ahead and finely chop those things and cook them down till they’re all lovely and caramelized because mmm…such flavor.)