Summer never truly ends in our Austin studio, but with our team bouncing around the country on the regular, we’re starting to feel that pre-fall shift. As summer comes to a close, we’re making the most of those last hot, sticky, screen door worthy days. Grab a cocktail– we’ve compiled some of our favorite recipes below.
Local Milk’s Spinach + Ricotta + Garlic Scape Pesto Flatbread
- 1 batch no-knead pizza dough (click for recipe)
- 30 g (1/4 cup) grated tomme style or alpine cheese
- 45g (1/3 cup) pistachios
- 40g (2 cups) basil lightly packed
- 75g (1/2 cup) garlic scapes
- 25g lemon juice (half a medium lemon’s worth)
- 1/4 teaspoon salt or to taste
- 110 g (1/2 cup) olive oil
- flavorful, high quality olive oil for brushing
- flaky sea salt for sprinkling
- garlic scape pesto
- asparagus (3-4 stalks per pizza), trimmed of woody ends
- 1 15 oz tub whole milk ricotta or 1 batch homemade (click for recipe)
- stinging nettles tossed lightly with olive oil (use tongs or gloves!)
- heads of garlic scapes, halved
- thinly sliced radishes
- sliced oyster mushrooms (or other wild mushroom)
- farms eggs (add to center of pizza halfway through cooking for runny yolk)
- edible flowers (we used arugula flowers & red russian kale flowers), add after baking
- lemon wedges, for serving
- the evening before you intend to serve them, prepare your dough. it needs to ferment for about 18 hours after which you’ll form it into balls for individual flatbreads. after forming, they can be covered & refrigerated up to 3 days, so you can easily make them ahead.
- before baking you’ll need to heat your oven and your pizza stone for a solid hour as hot as your oven goes (500-550°f usually). if you’re using the back of a baking sheet to bake them on (the alternative to a stone), you will not need to heat the baking sheet but will still need to heat the oven. when it’s time to bake you’ll switch the oven to broil.
- prepare the pesto. it can be made up to a week in advance or even months in advance if you freeze it, making this spring treat ideal to make in bulk and then save for use when you’d like a taste of spring later in the year. place all ingredients except the olive oil in the bowl of a mini food processor and pulse until coarsely chopped and combined. don’t over process; pesto should have texture and not be smooth. add the olive oil and pulse to combine. taste and adjust seasoning, perhaps adding more salt or lemon juice, to your liking. cover until ready to serve and refrigerate if not using that day.
- form your dough according to the instructions in the recipe on top of your pizza peel which should be dusted with cornmeal or flour. i prefer cornmeal. you want to top them on the peel as once topped they will be difficult to transfer.
- to top, first brush lightly with olive oil. then spread a couple of spoonfuls of pesto evenly over the flatbread. on top of that smash about 3 generous spoonfuls of ricotta on the pizza. i don’t spread it evenly but rather just flatten a couple of dollops on top. arrange asparagus spears on top, lightly sprinkle, add any other toppings you like at this point except egg or flowers, and then lightly sprinkle with sea salt.
- turn oven to broil when ready to cook, and bake flatbreads 5-7 minutes beneath the broiler (your stone should be heated on the highest rack in the oven as per the instructions). mine usually take about 5. if topping with egg, i add it at the two minute mark. to transfer uncooked pizzas to the stone use a very quick, small back and forth motion to shimmy them onto the stone (which should remain in the oven). to remove, scoop them off with the peel. top with herbs or flowers as desired, slice, and serve hot with small lemon wedges & a pinch of sea salt on the side. if i’ve added and egg, i salt the egg lightly once i remove it from the oven.
Half Baked Harvest’s Applewood Smoked Mango Pork Quesadillas
- 1 tablespoon olive oil
- 1.7 pounds Smithfield Applewood Smoked Bacon Pork Loin Filet, cut into small bite size pieces
- 1 teaspoon chipotle chili powder, more or less to your taste
- 1 teaspoon smoked paprika
- 4 (6-8 inch) flour tortillas
- 1 ripe, but firm mango, peeled + diced
- 1 cup cooked rice or quinoa
- 2 cups shredded sharp cheddar cheese
- Cherry Tomato Salsa
- 2 cup cherry tomatoes
- 1 jalapeno, seeded + chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- juice from 1/2 a lime
- salt, to taste
Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
Serve with the tomato salsa and sliced avocado.
Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.
Hortus Cuisine’s Northwestern Fattoush Salad
- ½ lb snap peas (I used green beans) , trimmed
- Either 2 whole wheat pitas, or your favorite gluten-free crackers (I used some locally made seed crackers)
- 2 tsps olive oil + pinch salt for the green beans and pitas
- 4 cups mixed greens like sorrel, baby spinach, pea shoots, arugula…
- A large cucumber or 2 medium ones, finely sliced
- A bunch radishes (use french breakfast radishes if you can find them), finely sliced
- 1 cup sweet corn kernels
- 1 cup mixed basil, parsley, mint, finely chopped
- Edible flowers for garnishing
- 2 tbsps extra virgin olive oil, more or less to taste
- 2 tbsps kefir or buttermilk or low fat yogurt, or plain unsweetened soy yogurt
- The juice from half a medium lemon
- 1 teaspoon apple cider vinegar
- 2 heaping teaspoons sumac
- 1 scant teaspoon salt
- Pepper, to taste
- Extra, but leave out if vegan: some crumbled goat cheese or feta
- Heat a pan (preferably cast iron, but nonstick will do just as well) with 2 teaspoons olive oil over a medium-high heat. Add the snap peas and a pinch salt – they should sizzle when you add them in. Sautée them until nice and golden, almost slightly charred, for about 5 minutes. They should still be crispy. Transfer to a serving bowl, and let them cool down.
- Brush the pita with a little olive oil and, In a grill, or in the same pan, grill it/toast it until crisped up on the outside. Cut into wedges. If using crispy gluten-free crackers, there’s no need to do anything to them – just break them into smaller pieces.
- Add the rest of the ingredients to the bowl except the flowers.
- Add all the ingredients for the dressing to a jar, and shake it well to mix. Pour the dressing on the salad and toss well to mix. Add the pita or cracker pieces to the salad, and let it sit in the fridge for about 30 minutes to let the pita or crackers soak up the dressing.
- Drizzle on some extra olive oil and pepper to taste. Toss and serve immediately.
- You can assemble the salad a day before, but add the pita and dressing only the day you are going to serve it, or it might get too soggy.
Fed & Fit’s Paleo Blueberry Crumble Ice Cream
- 2 cups blueberries, frozen or fresh
- 2 tablespoons lemon juice
- 1/4 teaspoon sea salt
- 2 teaspoons honey
Cashew Cookie Crumble
- 1 1/2 cup whole cashews
- 1/2 cup arrowroot
- 1/4 teaspoon sea salt
- 1/3 cup coconut sugar
- 1/2 cup butter, melted
Vanilla Ice Cream
- 2, 13.5 ounce cans of full-fat coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 2 tablespoons gelatin dissolved into 1/2 cup boiling water
- Bring all the ingredients to a simmer in a small to medium-sized sauce pan. Reduce heat, cover, and let it simmer for 30 minutes or until most of the berries have burst and it resembles a jam-like consistency.
- Pull off heat and let it cool completely.
Cashew Cookie Crumble
- Preheat oven to 350 and line a large baking sheet with parchment paper.
- Place the cashews, arrowroot, sea salt, and coconut sugar in a food processor and pulse until the cashews are mostly broken up, but you can still see some chunks.
- Add the butter and pulse the food processor until it’s pretty evenly combined.
- Pour the cookie dough out onto the parchment paper and flatten into one large cookie.
- Bake at 350 for 12-13 minutes, or until it just starts to turn golden brown. Remove from the oven and let it cool completely.
- Once cooled, break the cookie up into large chunks and set aside.
Vanilla Ice Cream
- In your blender, blend the coconut milk, vanilla, honey, and dissolved gelatin together until smooth.
- Pour the mixture into your ice cream maker frozen bin and follow the manufacturers instructions.
Blueberry Crumble Ice Cream
- In a large bowl, add the ice cream to the cooled blueberry jam and broken cashew cookies. Give the mixture 4-5 stirs (or folds) and try to resist over-mixing. Spoon this into a loaf pan and freeze for about 1 hour.
- From here, you can either serve and enjoy directly or spoon it into small serving bowls.
- If you’re preparing to enjoy at a later time, freeze the small bowls and then about 45 minutes before you plan to enjoy, place them in the refrigerator so that they may soften a bit.