• 2 spelt and cornmeal pizza crusts (bought at Madison Market)
• prepared korma simmer sauce
• little purple potatoes
• 1 very large shallot
• 1 large portobella
• 1 sweet italian pepper
• frozen corn
• aged white cheddar

Slice potatoes, shallot, mushroom, and pepper. Start potatoes cooking in olive oil first, then add shallots after the potatoes deepen in color. Add pepper next, then mushroom, and lastly a handful of frozen corn. Saute veggies for a few minutes, spooning the korma sauce on the crusts in preparation. Pile the veggies on the pizza and top with some freshly grated cheddar cheese and fresh ground pepper. Cook at 425 for 15 minutes.

• one ripe plum, chopped
• one ripe pluot, chopped
• two large strawberries, chopped
• dash of brandy
• marscapone
• crepes (see previous recipe for spelt crepes)

Put all the chopped fruit into a saucepan and add a dash of brandy. Cook down on medium heat until the fruit melts, then bring to a boil and reduce for 20 minutes.

Put on crepes with a bit of marscapone, Freak out.

• 6 crimini mushrooms
• 2 small chunks of lobster mushroom
• 1 large oyster mushroom
• 1/2 large yellow onion
• splashes of brandy
• Chinese red pepper
• Rouclette (pungent aged cow’s milk cheese, soft)
• 1 cup spelt flour
• 2 eggs
• 1 cup milk
• 2 tbl butter

The crepe batter consists of the last four ingredients. Put flour and eggs together in bowl, add milk slowly. Add butter (melted but not hot) in, stir, and let sit. After mixture is made, spoon 3 tbl of batter into a small omelette or crepe pan, spread thin and cook lightly on each side.

The mushrooms and onion should be fairly finely chopped and thrown into a pan with a little heated olive oil in it. Splash about one shot worth of brandy and a little red pepper. When it’s almost done, add in about a 2×1″ square of the rouclette cheese (it’s very strong, even in that small amount) and melt it into the mixture.

Put in crepes, freak out.

Main Course

• quinoa
• 18 roasted almonds, sliced
• garlic, diced
• 1 yellow tomato, sliced
• 5 crimini mushrooms, sliced
• 1 red plum, cubed
• 1/2 lemon, flesh cut up
• urfa biber spice from World Spice

Salad

• salad mix
• five fingerling potatoes
• one halved canned pear
• salad dressing (pansy and violet vinegar, roasted walnut oil, sweet red pepper and melange classique spice from World Spice)

Start with roasting the fingerlings at 400 for 40 minutes. Cut up all ingredients. With about 20 minutes to spare until you are ready to serve, put quinoa and water at a 1:1.5 ratio and bring to a boil, then cover and simmer until water is soaked up. Saute the garlic, onions, almonds, and spices together until onions become slightly translucent on the edges. Add mushrooms, lemon, tomato and plum and saute for a few more minutes. You want all your vegetables to remain al dente, to borrow the pasta expression.

By now the potatoes should be done, so take them out, slice them, and toss them into the salad mix with the cubed pear half and the dressing.

• 2lb steak, sliced
• 1/3 lb. mini portobellas
• 2 large garlic cloves, diced
• 15 cherry tomatoes, sliced
• 1 red onion, chopped
• 1 small wedge bleu cheese
• worchestshire sauce
• dried sweet red pepper
• couscous

Coat pan in olive oil and saute the garlic and onion until onion is slightly soft. Add sliced steak, worchestshire and red pepper. After the steak is halfway cooked, add tomato and mushrooms and crumble the bleu cheese on top. The bleu cheese will melt down and form a nice sauce with the juice from the meat to soak into the cous cous. Let simmer while couscous is cooking and post about the recipe while it cools. Serve together.

While this was the result of opportunistic scavenging, it was quite amazing enough to write down.

• One nice grilling steak
• World Spice’s Piri Piri
• crumbled peppercorn Boursin cheese

Rub the steak with piri piri, or another peppercentric rub, and char it on the grill until medium rare on the inside. When you take it off the grill, lay it on a light dusting of the cheese, just enough to melt and mix with the spicy blood of the steak to form the most sensual of carnivorous experiences.

Ok, so it’s not really like a pizza, but kind of it is. It is cooked on a pizza pan…

• Two large russet potatoes, cleaned and thinly sliced
• a handful of shallots, diced
• 3 garlic cloves, diced
• 1/2 lb crimini mushrooms, sliced
• World Spice’s Dukka and Urfa Biber
• olive oil
• herbed goat cheese, crumbled

Lightly coat potato slices in olive oil and place on perforated pizza pan. Sprinkle garlic, shallots, and mushrooms over the top as well as a nice dusting of dukka and urfa biber. Bake at 375 for 30 minutes, then add goat cheese for the last ten minutes. I served this with a wine reduction sauce made after pan searing a nice peppery steak. mmm!

• 2 lbs chicken breasts, cut in large pieces
• 1 Mango, diced
• 1/2 White Onion, diced
• 1 huge garlic clove, diced
• red pepper flakes
• Kansas City Style BBQ sauce
• Red Ale
• buns

Poach and fork-pull chicken. When chicken is nearly done, begin to saute the garlic and onion. Add mango and red pepper flakes. When ready, add a bunch of BBQ sauce and a bottle of beer. Bring to a boil and add chicken, simmering until thickened. Serve on buns, with more beer on the side.

I needed to feed my mechanic, as promised, and only had two single serving pepperoni frozen pizzas…. the square kind that puff in the oven. I needed to make them edible. This works great with any toppings, though I normally prefer to buy the Digiorno pizza crusts and add my own cheese and sauce (I suppose I should write those up as well).

• two frozen single serving pizzas
• two large garlic cloves
• four small shallots
• mexican oregano

Saute garlic, then ad shallots and saute as well. Add oregano, saute some more, and then top pizzas and cook.

• Orzo (1 box)
• two heads brocolli
• 1 mango
• 1 bag snow peas
• World Spice Baharat seasoning
• garlic

Cut mango into little pieces and roast. Saute garlic, snow peas and brocolli until they just begin to turn bright. Add orzo, water (per box instructions), and baharat. Bring to boil, then cover and cook for 7 minutes. Add mango, stir, and serve.