chevre & feta pizza with kale, shallot, & gold cherry tomatoes

So, I’m pulling out my emergency stash of chevre from my good friends at Swede Farm to bring you this pizza. 🙂

chevre & feta pizza |

Now, I made this pizza without sauce because I’m not a tomato-y type of girl, aside from cherry tomatoes (which I added on top!). But you can definitely add some sauce if you like. 🙂

1 recipe pizza crust, I used King Arthur Flour’s basic dough – you can find that here.
6 oz chevre – I used Swede Farm’s chevre with smoked sea salt
1/2 c crumbled feta-  I buy the block of feta from Whole Foods (in brine) & slice off then crumble what I need
1/2 lb very lean ground pork*
1/2 tsp ground white pepper*
1/2 tsp ground oregano*
1 c red kale leaves, loosely packed, stems removed, sauteed in EVOO
1 shallot, caramelized
2 cloves garlic, minced
6 gold cherry tomatoes, sliced lengthwise

*ingredients with asterisk can be substituted with 1/2 lb seasoned italian sausage

Prepare your pizza dough according to directions.

While the dough is rising, cook the pork/italian sausage thoroughly.

In a separate pan, caramelize the shallot & garlic, then toss in the red kale leaves & sautee.

Once your dough is done rising, bake according to your recipe until it looks & feels set, with crusts beginning to crisp but still pale on top.

Remove from oven.

Top with cheese, sausage, kale mixture. Sprinkle on the gold cherry tomatoes.

King Arthur Flour gives the perfect instructions for this point in the pizza process: “bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.”

This recipe can be made gluten free by following King Arthur Flour’s gluten free crust recipe – find it here.

PS – Swede Farm now has a baby goat! Expect another tour plus more pictures VERY soon. 😉

chevre & feta pizza |

& don’t forget to tell your friends about the big beauty giveaway I’m hosting in february! 😀

february beauty giveaway |


carrot green & pine nut pesto

I didn’t grow up eating healthy. I was very, very active though.

So, I’m trying to get active again, & I’m training my palate to enjoy vegetables. & like I’ve told you before, I’m obsessed with farm-to-table because everything is so much better that way.

If I’m going to learn to love vegetables (so far it’s successful) it’s going to be local vegetables, & I’m going to make friends in the process. 🙂

In this recipe I’m using the greens I trimmed off of carrots I bought at the Three Sisters Farm farm stand over the weekend, as well as pine nuts that have no preservatives.

carrot green & pine nut pesto |

Carrot green & pine nut pesto

3 c loosely packed carrot greens, chopped
2 cloves garlic, minced
1/4 c pine nuts
2 tbsp EVOO

Combine & blend.

carrot green & pine nut pesto |

Use within 24 hours.

* freeze extras in an ice cube tray, 1 tbsp per cube. 🙂

being thankful & a recipe round-up of Thanksgiving comfort foods

Everybody I know has at least one reason to be thankful. Everybody. You probably do too.

So take a second or two or seven, to thank the Lord for everything he has provided you with.

Psalm 95:2-3

Let us come before him with thanksgiving and extol him with music and song.  For the LORD is the great God, the great King above all gods.

1 Corinthians 4:15-16

I always thank God for you because of his grace given you in Christ Jesus.  For in him you have been enriched in every way–in all your speaking and in all your knowledge–

So, a few blogging friends have given me permission to share their favorite Thanksgiving comfort foods recipes.

thanksgiving roundup

I am sharing my Button Busting Candied Yams

Katie at Soupy Stovetop shared Chicken Barley & Beer Stew

Patricia at shared Creamy Butternut Squash, Sweet Potato, & Apple Soup

Lori at Who Needs a Cape? shared Corn & Bacon Casserole

Chrysa at Thrifty Jinxy shared Bacon Macaroni & Cheese

Meegan at What Meegan Makes shared Lemon Cream Pie with Raspberries & French Silk Pie

Heather at The Food Hussy shared Thanksgiving Stuffing in the Crock Pot

Marty at Marty’s Musings shared Cranberry Apple Casserole 

Ellen at Confessions of an Overworked Mom shared Butternut Squash with Maple

Christy at 11 Magnolia Lane shared The Best Homemade Mac & Cheese , Homemade Rolls , & Everything You Need for an Easy Thanksgiving Dinner

Kelly at My Soulful Home shared Cinnamon Apple Cake

Chantal at Vegetarian Gourmet shared Caramelized Butternut Squash & Brussel Sprouts & Squash, Brussel Sprout & Barley Casserole

Katie at DIY Life after College shared Stuffed Acorn Squash & Paleo Sweet Potato Brownie Muffins

Wow! These all look sooooo yummy. I’m gonna have to figure out how to fit all of these on my Thanksgiving Table!

lemon herb chicken a la Reagan the Recipe Hoarder

In a rush tonight.

So it’s lemon-herb chicken. For 6.

What you’ll need:

6 chicken breasts small (or 4 large), trimmed
2 lemons, juiced & zested
2 lemons sliced into rounds
1/2 c white wine to cook with, the rest of the bottle to drink 😛
2 tbsp garlic, minced (approx. 2 cloves)
2 tbsp thyme, dried
1 tbsp sage, dried
2 tbsp EVOO
2 tsp oregano, dried – trust me. that’s all you’ll need
1/2-1 c veggie stock
Salt (preferably Kosher!)& pepper to taste
Dutch Oven

First, heat a skillet over medium heat.

Then preheat your oven to 350F & grease your dutch oven.

Add EVOO to skillet & brown the garlic & herbs. Once browned & sweated down remove from heat & reserving in that pan.

Loosely line the bottom of your DO with a layer of lemon rounds (both lemons).

Now, back to the skillet that has slightly cooled. Add the white wine, lemon juice, lemon zest & the veggie stock. Heat on med-high heat & stir frequently until reduced by half.

Between stirs, salt & pepper BOTH SIDES of your chicken breasts, then arrange in your dutch oven so that all are touching as much lemon as possible.

Now, your DO is ready for your super yummy, herb-y white wine reduction. 😉

Pour over your chicken.

Bake for about 30 minutes & serve.

Remember, always use your meat thermometer to make sure that poultry is at AT LEAST 165F.