It Should Be Easy - Ramp and Pesto Pizza

I’ve gone all in this Spring. Celebrating it. Loving it. Enjoying it. Napping outside, napping inside. Napping between calls. Muting myself on calls to go outside with the dogs. Anything I can do to soak up this time of year.

One way I’ve been celebrating is with fresh produce, using what’s in season and what I’m craving most. Here we have ramps, given to us in a bundle of salad mixes and radishes. Slightly garlicky, naturally ombred and absolutely delicious, I wanted to highlight their natural tastes and not mask it as an aside.

So here is a ramp pizza. Pesto, mozzarella, and red pepper do the rest. It’s a perfect little dinner for two (or one if you’re very hungry after a long day of napping, as I usually am!).

Ramp Pizza

This recipe is adapted from a few places. Most importantly is Smitten Kitchen. I used pesto as the base and my dough recipe from here. And yes, these are a little fluffy, and that’s do to accidentally doubling the yeast 😅

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Strawberry Shortcake, as Easy as Pie

Strawberry Shortcake

I like simple in most areas of my life. A simple morning of dogs and coffee. A simple farm, 5 acres and 26 chickens. A simple basket of hammered gold filled with simple eggs or blues, greens, and browns. A simple wardrobe of whatever is a hand-me-down of Nolan’s or bought on a whim after a glass or two of wine. A simple shower at the end of the day. A simple pillow of 800 thread count. Simple, comfortable. Easy, but the way I like it.

Same with desserts. Or breakfast. Whatever you consider biscuits and cream and strawberries. The below doesn’t involve rolling or kneading or resting. It involves a shaggy dough and an ice cream scoop. Think the stale Bisquick from your grandmother’s pantry, but with a little extra (by “extra” I mean tequila).

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Ingredients for Biscuits:

  • 1 1/2 cup AP flour

  • 2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 TB sugar + more for sprinkling

  • 1/3 cup sour cream

  • 1/3 cup whole milk

  • 1/2 TB vanilla extract

Directions for Biscuits:

  1. Preheat oven to 450*F and prepare a sheet pan with a Silpat or parchment

  2. Sift all dry ingredients together

  3. Whisk all wet ingredients and pour onto dry

  4. Mix with a wooden spoon until a shaggy dough forms

  5. Using an ice cream scoop, scoop dough out and drop onto prepared pan

  6. Sprinkle with sugar

  7. Bake for 12-15 minutes or until golden and puffed

  8. Allow to cool before serving with strawberries and cream

Directions for macerated strawberries: Slice a quart of strawberries and cover with a 1/2 cup sugar, 2 TB water, a splash of vanilla, 2 TB tequila or rum, a sprinkle of salt, a zest and juice or a lemon or lime, and a few basil leaves, roughly chopped. Allow to macerate overnight.

Directions for whipped cream: Beat heavy whipping cream on high with a stand mixer. When peaks form, add a splash of vanilla, a pinch of salt, and a couple tablespoons of confectioner’s sugar to sweeten

To serve: Slice biscuit in half, jam full of strawberries and cream and enjoy for every single meal - I mean it. Every. Single.Meal. You won’t regret it.

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