Sunday, July 4, 2010

Lunch Box Chronicles: Day Seventy (Homemade Pesto on Spelt Dough)

This my second post today.   This morning we joined the Scarborough Farmer's Market for some Fourth of July marketing.  The market had a steady flow of customers, but not quite as busy as we would have liked.  Our focaccia was a big hit.  Sold out and know what to bring more of next time.  After the market, I crashed for an early afternoon nap, only to be awaken by the VERY LOUD "MOM!!!!, When are we going to Aquaboggan!?!?"  Thank you Olivia for waking me from my deep sleep....I dreamed my way out of my dream and into reality knowing that I could not break the promise of an Aquaboggan Day.   So, along came Grandma, Spencer, Tim and Olivia and made our way into aquatic heaven.   Arriving after 3pm is always a treat with discounted prices and less crowds. 

We made our way back home around 6:30pm to sort through all of the wonderful finds from the Scarborough Farmer's Market - lettuces of all varieties, more lettuce, more lettuce, beets, mesclum greens, and some other unknown greens.   The night before, we bought some basil from Olivia's Garden (not to be confused with Olivia the 8 yr old).  We set to work, chopping and preparing.

MENU: Spelt Right Pizzettes with homemade pesto (some topped with mozzarella and fresh tomatoes), salad, beets, and beet greens.

HOMEMADE PESTO (adapted from The Treasury of Creative Cooking):
1/4 cup extra virgin olive oil
2 TBL pine nuts
1 bunch of Olivia's Garden basil (or any other variety you can find)
2 medium garlic cloves (peeled)
1/4 teaspoon salt or to taste
1/4 cup grated Parmesan cheese (fresh is best, but I used already grated)

Step One: saute pine nuts in 1 TBL of EVOO until golden - be careful not to burn
Step Two: Combine all ingredients, except the cheese, in a food process.  Blend until finely chopped.
Step Three: Transfer basil mixture into bowl, fold in cheese.
Set Aside

Preheat oven to 450F.  Take one fully thawed and risen Spelt Right dough.   Cut into 6-8 balls.  Shape into pizzettes on to lightly oiled baking pan.  Top with Pesto.  Add mozzarella and sliced tomatoes if desired.   Bake until edges are golden brown.   Serve with salad, beets, beet greens or whatever else you may find at a Farmer's Market.  Enjoy!  Two Thumbs Up

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