Saturday, July 13, 2024

News and Ideas Worth Sharing

From the kitchen of Monica Bliss

A recipe for Fiddlehead Pizza.

New Lebanon— You know summer is officially approaching when you see Fiddlehead ferns in the grocery store, and through the middle of June, you can forage for Fiddleheads throughout the Berkshires. If you do go foraging, make sure to break off the head and leave the shoots in the ground. Fiddleheads are one of nature’s tastiest treats, but it’s often a mystery when it comes to preparation. For me, the mystery was solved when I discovered that Fiddleheads go on pizza, and I never looked back. 

Fiddlehead Pizza. Photo by Monica Bliss.

Fiddlehead Pizza

1 pizza crust (homemade or store-bought)
1 cup of garlic Alfredo sauce (homemade or store-bought)
2 cups mozzarella cheese, shredded
1/2 cup roasted red pepper slices
1/2 cup mushroom slices
1/4 cup red onion slices
20 to 30 fiddlehead ferns
Salt and pepper

Preheat oven to 425 degrees.

Grease sheet pan and spread out the crust to the edges. 

Cover the entire crust with Alfredo sauce.

Cover the entire crust with mozzarella cheese.

Line up toppings in neat rows (or just toss them on there.)

Bake for 15 to 20 minutes or until the cheese is nicely browned. 

Cool slightly, cut into 12 squares, season with salt and pepper, and serve.

Tips:

Cover the entire pizza with sauce and cheese – no need to leave an empty crust around the edge. 

Serve with a side salad.

Red sauce works, too! 

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The Edge Is Free To Read.

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