Easy Asparagus, Chive and Ripe Olive Pizza

This delectable pizza tastes like Spring! A light an crispy crust forms the perfect base for an unusual topping-- a flavourful balance of Parmesan and mozzarella  cheeses, chives, asparagus and ripe olives. Oven-baked, this healthy pizza makes a great lunch or snack. Pull some fresh asparagus from your garden patch or the produce stand, and enjoy this easy Spring recipe.

You'll need:

For the crust: Your favorite yeast or quick-bread or pre-made pizza crust. (I'm using a gluten-free yeast-raised bean and rice flour mixture)

For the Topping: 1/4 cup Parmesan cheese, finely grated; 1/4 cup mozzarella cheese, grated; 4-6 asparagus spears; 10-12 chives; 5-6 ripe olives (I used sun-dried red); 1 tablespoon olive oil; cayenne pepper powder sea salt to taste

Method: Prepare the pizza crust according to chosen recipe. Roll out or press into pizza pans.

Wash asparagus spears. Using a vegetable peeler, hold stalk by tough end, and peel off long strips. When you reach the core, set it, and the tip aside.  Discard tough stem end. Put the peeled strips in a large bowl.

Finely chop tips and inner core of asparagus stalks. Chop chives into tiny pieces or snip with scissors. Add to asparagus strips in bowl.

Remove pits and cut ripe olives into small pieces. Add to asparagus. Sprinkle with salt and cayenne pepper. Drizzle olive oil over top. Toss well to coat with oil.

Sprinkle the Parmesan cheese on the pizza crusts, and then cover with grated mozzarella.

Spread asparagus, olive and chive topping evenly over pizza crusts. Bake in a hot oven until crust is crisp and topping is lightly browned.

Remove pizza from oven. Cool slightly, slice and enjoy!

For thoughts about meditation in the kitchen, visit zen-cuisine: a mindfulness blog

Potato Patties with Chive-Yoghurt

These tasty potato patties are made with fresh garden chives--the first cut of this spring season. The potatoes are partially cooked ahead of time, and refrigerated until ready to use. The recipe is quick and easy to make. Served with a zesty chive and yoghurt topping, they are a welcome addition to any meal...and make a nice snack on their own.

You'll Need: 

For Potato Patties:

2- 3 large potatoes; 1 bunch fresh chives; 1 teaspoon olive oil, 2 teaspoons rice flour; salt and pepper to taste. Oil for frying.

For Topping:

1/4 cup thick plain soy, goat, or Greek-style yoghurt; 1 tablespoon chopped chives.

Method:

Scrub potatoes and steam or boil until partially cooked but still firm. Drain and allow to cool. Refrigerate until well-chilled, or overnight.

Grate potatoes and place in large bowl.

Wash chives and pat dry. Slice into small pieces. Set 1 tablespoon aside for topping.

Add olive oil, chopped chives, salt and pepper to potatoes. Sprinkle with rice flour and stir gently to combine. Shape into small patties with moistened hands.

Fry patties in light oil over a medium heat, allowing them to brown well on both sides. Drain on absorbent paper.

Once excess oil is blotted up, set cooked patties on a tray in a warm oven until all are ready to serve.

Make the topping by folding reserved chopped chives into yoghurt. The topping can be made first, and flavours allowed to blend.

Serve warm potato patties with chive and yoghurt topping. With a salad, or a bowl of soup, they make a filling meal. Left-over patties (if you should be so lucky) are great cold with jam or maple syrup! Enjoy.


For thoughts about food, visit zen-cuisine blog