The Midwife & The Baker Pizza Dough: S&P Edition
Last week was our first week offering The Midwife & The Baker pizza dough in the CSA boxes. What did you think?!
Our favorite new combo:
A solid foundation: The Midwife & The Baker pizza dough
Last of the summer basil.
Far West Fungi mushrooms. Literally any variety.
Take Your Pizza To The Next Level!
Swiss Chard/Kale Pesto :
INGREDIENTS
6-7 stems Swiss chard or kale
5-6 Basil leaves
1/3 Cup walnuts, raw or toasted
1/2 Cup Parmigiano Reggiano Cheese
3 Garlic Cloves
2 tsp Sea salt
1/2 Cup Olive Oil
Pepper to taste
Zest of 1 lemon
Recipe
Remove the Swiss chard leaves from the stems and blanch in the boiling water for about 1-2 minutes. Retrieve the Swiss chard with a strainer or tongs and transfer to the ice bath. Drain the Swiss chard well - if you have a salad spinner, this helps. Roll the Swiss chard in a clean kitchen towel to remove any excess water, and try to dry as much as possible.
Place the blanched Swiss chard (you should have about 1 1/2 to 2 cups) in the bowl of a food processor, along with the toasted walnuts, Parmigiano Reggiano and Piave Vecchio cheese and garlic and process until smooth. With the food processor running, add the olive oil slowly, until it is well blended. Season to taste with salt and pepper.
Serve with pasta, spread on sandwiches, or use as a salad dressing. The possibilities are endless.