Lunch Box Chronicles: Day Eighty-Five (Pemberton's Pomodoro Basilico, Trader Giotto's Marinated Mozzarella, Spelt Right Pizza Dough)

If you have read any of my earlier posts, you will know that I am a bit obsessed with Trader Joe's.  I have a love hate relationship with the place.  I love foraging through the store for new finds, but often get a little carried away.   I try to pretend that I am not that anxious for Trader Joe's to open in Portland, Maine, but it's a bit like a crush....I don't want to let them know, but the look is on my face.  The three ingredients I used today have one thing in common - extra virgin olive oil, aka EVOO.  Again, another obsession of mine. 

Recipe:  Spelt Right Pizza Dough topped with Pemberton's Pomodoro Basilico Pasta Sauce or Pemberton's Spicey Arrabbiata Pasta Sauce, and Trader Giotto's Marinated Mozzarella or regular mozzarella.   Directions:  Fully thaw and rise a Spelt Right Pizza dough.  Divide into 8 even balls, make small pizzettas on floured or corn mealed pizza peel.  Place pizzettas on lightly oiled baking sheet, top with sauce and cheese.    Bake at 400-450 for about 10 minutes.   Let cool a bit.  Put in aluminum foil, pack, head to beach with pizzettas, sliced peaches, bottled water, and your kids.  Relax, eat, and enjoy.

Lunch Box Chronicles: Day Seventy-Eight (Beach Fare)

Well, I finally did it.  I took off a day and went to the beach and it was DIVINE.  Ferry Beach is Scarborough, Maine is such a magical place with its shallow pools and creepy crawly aquatic life.  And,  it is especially cool when the tides are high enough to jump off the sand banks into deep water.   Spencer and I had a blast jumping and diving off while letting the currents carry us.   It brought me back to childhood, though the water somersaults made me much dizzier than when I was a kid.   With the beach, comes summer fare, packed in a cooler ....In Scarborough, we call it Scarborough Fare (without the parsley, sage, rosemary and thyme)....I guess you need to know Simon and Garfunkel to appreciate that one.

We made some quick pizza triangles (fitayers) with Spelt Right dough, but also made some nice sweets with my favorite RASPBERRY CHAMPAGNE fruit spread from Fieldstone Farms.

Ingredients:  One Spelt Right Pizza Dough (fully thawed and risen), Fieldstone's Raspberry and Champagne Fruit Spread.

Instructions: Cut dough into 4 equal balls.   On pizza peel, sprinkle finely ground corn meal generously (I like to use a an organic non GMO corn meal).  Roll doughto less than 1/4 inch thick on pizza peel.  Spread on fruit spread.   Roll and place on pan in 350 degree oven until brown on top.   Bring to beach!