Well~ the troubles I have had with our computer to get this post up for you! But no need to complain at this point... it is up and may you enjoy it!
The garden is blossoming and growing beautifully (thank you Lord!), the animals are healthy and have been protected thus far from disease and predators (thank you Lord!), and we are absolutely beyond thankful and full of joy in this Season.
I had wanted to share this post last week when some dear friends were joining us for pizza night and some sing-alongs. But that didn't happen. But here it is tonight and it works perfectly for the pizza recipe I will share below is what I am going to go whip up for our family's tradition of pizza on Fridays. It's the perfect end of the week for us and you can probably bet the fire alarm will be going off as Tirzah has named it: "Fire alarm Friday"... it's just how we do things around here, I guess. I think after pizza we are having a game or two of Charades or Hide and Seek... how will you spend your Friday night?
Here are some pictures for you to enjoy and a recipe that our family and several friends have loved. Happy Weekend to you!
Asparagus Arugula Pizza (adapted from Sunset Magazine, May 2013)
One recipe of your favorite pizza dough, cooked according to directions.
3/4 Lb. asparagus, tough ends snapped off
oil a large pot of water on the stove and salt generously with salt. Boil asparagus about 3 minutes, drain, and spread to cool.
Once cooled, cut asparagus into thirds, saving the tips for the salad.
In a food processor, pulse together:
The remaining 2/3 of the asparagus spears
1/2 C fresh basil
2 pinches sea salt
6 T olive oil
6 T freshly grated parmesan cheese
Spread this delicious pesto on top of the cooked pizza dough, making it evenly spread across the dough.
2 heads of garlic, roasted
Tops of the boiled asparagus
3 C loosely packed arugula
1/2 C spring onions, sliced thin
1 lemon, sliced very thinly
Dash of salt and pepper
a few shavings of fresh parmesan
To roast the garlic, cut off the top head of garlic, sprinkle with olive oil and wrap in foil and roast at 425 degrees for 1 hour. Let it cool, and then squeeze cloves from the skins.
In a bowl, combine all the ingredients and toss lightly to coat with:
2 1/2 T olive oil
2 t vinegar (we enjoy any type, apple cider, red wine, etc...)
Spread this salad on top of the pesto and you are finished! The freshest most delicious Spring pizza you will ever share/enjoy around your table.