Lunch Box Chronicles: Day Eighty-Three (Another Maine Ten Mile Trio)

The other day I indulged in another Maine Ten Mile Trio - made from ingredients all sourced within 10 miles of the Spelt Right Bake House.

Recipe/Ingredients:  Spelt Right Pizzettas with Olivia's Garden Pesto and Pineland Farms Feta Cheese

Directions:  Thaw and Fully Rise One Spelt Right Pizza Dough.   Preheat oven to 450 F.  If you have a pizza stone, place it in the oven on the upper shelf.  Divide Spelt Right Pizza Dough into six to eight even balls.   Stretch or roll out.  I placed these on a pizza peel generously sprinkled with corn meal, but you can put this on a lightly oiled stainless steel baking pan.  Top with Olivia's Garden Pesto, and Pineland Farms Feta.   If using a peel, tip the peel toward the pizza stone, and gently persuade the pizzettas with a spatula onto the pizza stone.   If using a pan, place in the oven on upper shelf.   Bake for approximately 10 minutes or until done. 

The Tripartite Response for the Second Ten Mile Trio?  Yum, Yum, Yum.

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

Lunch Box Chronicles: Day Twenty-One (Basil, Tomato and Mozzarella Triangles)

I was supposed to have a quiet day, sending out samples, gearing up for the week, but no...it just can't be that way. Still battling bureaucracy and not happy about it. Had to put my lawyer hat on today to argue about the interpretation of maps and contracts and such. I'd rather have the baker's cap on, but a girl's gotta do what a girl's gotta do.

After putting together my airtight argument (so I think), I decided to leave the computer behind and hang out with Spencer for a bit today. What a nice kid! We went to Yosaku, one of our favorite Japanese restaurants and headed off to Whole Foods to shop. He was thrilled to see that our pizza doughs had sold out in the freezer and were almost gone in the fresh shelf. I told him I needed some ideas for a fitaya, so we went foraging.

He had a hankering for fresh basil (we used Olivia's Garden's from New Gloucester), fresh mozzarella (we went for the Whole Foods brand, though he was really pushing for the brand from Bennington, Vermont - next time), and Backyard Beauty Tomatoes.

Good thing we had Spelt Right pizza dough at home because by the time we left Whole Foods, they were cleared out....

Ingredients: One bag of Spelt Right pizza dough, fully thawed, 1 ripe tomato, a few leaves of Olivia's Garden Fresh Basil, Mini Mozzarella balls. Make 12 small rounds and roll or stretch until thin, but not too thin. Place on lightly oiled baking pan. Place one small mozzarella ball in center add finely chopped basil and tomatoes if desired. Make triangles. Bake at 400-450 for 8-12 minutes until done. These were delicious, but I was too stuffed from dinner out to take more than a bite. Perfect for breakfast tomorrow.