• 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.