Pizza in the mornin', pizza in the evenin', when it's pizza on potato, you can eat pizza anytime

I woke up this morning...with this song in my head and the video is winning for sure. 

Though I haven't completely eliminated gluten or grains, they don't have much of a presence in my diet so there is always a search toward more GF options. We had a bunch of potatoes from local gardens so I thought I'd see if a potato crust pizza worked out. I paired the pizza with some sweet corn ears and a vegan caesar salad. Check the recipes below for this late summer harvest meal!

potato crust pizza (flammkuchen style)

crust
* boil potatoes until soft but not falling apart, drain and cool
* once cooled, shred potatoes 
* mix shreds with some grated hard cheese like romano or parm if you're not vegan, otherwise skip it
* line baking sheet with baking paper then press mix into crust like shape
* bake crust at 450F/225C for 20-25 minutes
* let cool a bit before topping

toppings
* spread crème fraîche on crust
* top with sliced leeks and sun dried tomatoes (or bacon if you're a meat eater)
* pop that sucker in the oven at same temp for another 10-20 minutes

vegan caesar salad

dressing
* mix tahini, fresh grated garlic, dijon mustard, a couple spoons nutritional yeast, a bit of water, salt 
* toss into lettuce of choice (I used napa cabbage or what they call China cabbage in the European neck 'o' the woods), also seasonal 
* can top with croutons or crostinis and grated parm if you're not vegan

here's a harvest calendar to get an idea of what's seasonal for late summer!

You're such a tart!

The beautiful thing about living in a collective is that there is always a bounty of ingredients around. Yesterday morning all the ingredients to make a gluten-free tart were staring me in the face when I opened the fridge. The beets and zucchinis were from local gardens, and corn cobs are lining the grocery store produce aisles these days. My friend whom, I refer to as Badger, passed this gem along a couple years back. You can be a rebel and change ingredients any way you like but here's how I like to do it.

late summer harvest tart

* food process a mixture of nuts and seeds + mix with salt&rosemary + melted butter + a bit of water until dough-like
* press into a pie dish and bake for 20 minutes at about 350F/175C then cool
* while it bakes, carmelize leeks or onions and set aside
* shred beets and zucchini
* boiled corn, cut off the cob
* once pie crusts have cooled a bit, layer onions, zucchini, beets and goat cheese if you like
* bake for 30 minutes or until you consider it done, man

World's Best Hangover Cure

A couple of my roommates came home a little on the toasty side of things last night so I felt inspired to make them a hangover cure for breakfast. It's that time of year when zucchinis and root vegetables are ready for harvest so I used some new potatoes both purple and yellow and zucchini from local gardens to whip up these goodies!

zucchini Bread

2 cups flour of your choice

2 eggs

2 cups shredded zucchini

1 cup sugar 

1 tsp baking soda

1/3 cup oil

1 tsp cinnamon

1 tsp vanilla

pinch of salt

1/2 cup raisins and nuts if you like

mix and bake at 350F for an hour

hangover surprise

sliced potatoes topped with mayonnaise

shredded/crumbled cheese ( I used a mix of Danish stinky cheese and middle-eastern white crumbly fresh cheese)

rosemary, salt, pepper

homemade chili paste (garlic, oil, red chili pureed)

baked with bread at 350F for an hour

broiled grapefruit + shredded coconut

separate fruit from pith

place in over safe dish

top with coconut

broil/bake for 20 minutes