Happy Spring!
Turkish Pizza Dough
1 tbs dried yeast (instant yeast)
1 tsp sugar
2 tbs (+) warm water
2/3 + cup Greek style yoghurt (I usually use Astro's Balkan Yoghurt)
1/4 cup olive oil
10 ounces bread flour (I use Prairie Flour and it works out to be a heaping 2 cup measurement, with potentially adding more, depending on the climate of the day)
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
1 tbs dried yeast (instant yeast)
1 tsp sugar
2 tbs (+) warm water
2/3 + cup Greek style yoghurt (I usually use Astro's Balkan Yoghurt)
1/4 cup olive oil
10 ounces bread flour (I use Prairie Flour and it works out to be a heaping 2 cup measurement, with potentially adding more, depending on the climate of the day)
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
I use this pizza dough all of the time
because it is both easy to prepare and has a great result. I can always have it in a container in
the fridge for making personal sized pizzas when needed. This is actually something that I need
almost daily for my 6 year old’s meals.
Pea Shoot Pesto (using snap pea
microgreens from Fresh Forage Microgreens, available at St. Norbert’s Farmer’s
Market on Saturday)
Ingredients:
1/4 lb fresh, young pea microgreens
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts or almonds (for nut allergies, try toasted pumpkin seeds)
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Ingredients:
1/4 lb fresh, young pea microgreens
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts or almonds (for nut allergies, try toasted pumpkin seeds)
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Use on pizza, pasta, grilled fish or
shrimp, toast, etc.
Enjoy!
Quinoa
Salad with Microgreens and Lemon vinaigrette
2 cups cooked quinoa (I used Tamarack Farms
quinoa, available on Saturday at the St. Norbert’s Farmer’s Market) Cooking
ratio is 2:1 water to quinoa and you can cook in broth or with spices
1-2 tbs pesto of your choice
Olive oil, to tastes
Spring Mix Microgreens (available from
Fresh Forage Microgreens on Saturday at St. Norbert’s Farmer’s Market)
Lemon vinaigrette (1 part lemon, 2 parts
olive oil, herbs such as oregano, salt and pepper, 1 crushed garlic clove
optional)
Toss the cooked quinoa with pesto and a
drizzle of olive oil. When serving
top with a generous amount of Spring Mix Microgreens and drizzle with lemon
vinaigrette just before serving.
Enjoy and Happy Spring!
Benefits
of Microgreens: http://markitonutrition.com/sprouts-microgreens/
Benefits
of Quinoa: https://authoritynutrition.com/11-proven-benefits-of-quinoa/
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