Chunky Potatoes with Garlic and Peanuts


A few years ago for my birthday, Pete gave me 660 Curries by Raghavan Iyer, a cookbook I’d had my eye on for a while. Full of mouth-watering recipes layering spices and ingredients, there’s a huge section of both vegetable and legume curries to satisfy any vegetarian, plus biryanis, spice blends and pastes, and it starts with a detailed primer on curries. There’s also a large chapter called “Curry Cohorts,” that in addition to rice recipes, contains delicious curry accompaniments like coconut noodles, lentil pancakes, and all sorts of heavenly Indian breads from naan to roti to parantha.

After making a few recipes, I found several more I really wanted to try, but they called for fresh curry leaves. What!?! I had heard of curry powder, but never curry leaves. After searching large grocery stores and the co-op, I finally found them after checking several Asian food stores that, unfortunately, weren’t conveniently located for me.  Eventually, the book was set aside, and has been gathering dust.

Recently a Whole Foods Market opened up near our house and I had to check it out. Impressed with the variety of produce that includes items not found in other stores near me, I was so surprised and excited to see fresh curry leaves. Time to dig out 660 Curries again.

Fresh curry leaves


With my stock of fresh curry leaves, I perused the book to decide what to make. For a weeknight when there wasn’t a lot of meal prep time, Chunky Potatoes with Garlic and Peanuts was deemed the ideal recipe. It had a manageable list of ingredients, some intriguing flavor combinations, and called for fresh curry leaves!

The combination of sesame seeds, peanuts, garlic, and chiles piqued my interest, and smelled wonderful after being combined in the food processor. Not used to potatoes and tomatoes together, I wasn’t quite sure what to expect from this dish, but we weren’t disappointed. The sesame-peanut blend will release the most amazing aroma into your kitchen while cooking, and once combined with the rest of the ingredients, will morph into a delicious scent that makes it hard to wait until supper is ready.

The cookbook suggests this as either a side dish or stuffed into fresh pita. Since this was to be our main course (actually, our only course), and I didn’t have pita or naan (which would go so perfectly), I cooked up some brown basmati rice and served the potato dish over it. Gradually growing on me from one bite to the next, this spicy, hearty meal won me over and will definitely be made again . And I had plenty left over to take for lunch the next day (which I thought about and, even dreamt about, all night!). Enjoy!

Chunky Potatoes with Garlic and Peanuts

From Raghavan Iyer’s 660 Curries

2 tablespoons white sesame seeds

2 tablespoons raw peanuts or roasted peanuts (if salted, reduce salt later in recipe)

4 medium-sized cloves garlic, peeled

3 dried red Thai chilies or cayenne chiles, stems removed (I used about ¾ teaspoon crushed red chili pepper)

2 tablespoons peanut oil

1 pound russet or Yukon gold potatoes, peeled, cut into 1 inch cubes, and submerged in a bowl of cold water to prevent browning (I didn’t peel my potatoes and skipped the bowl of water because I cut them up at the last minute, quickly, while the sesame-peanut mixture was roasting)

½ teaspoon ground turmeric

1 can (14.5 oz.) diced tomatoes

2 teaspoons salt (use only one if both your tomatoes and peanuts already contain salt)

2 tablespoons finely chopped fresh cilantro (or parsley if you are cilantro-averse)

12 medium to large-sized fresh curry leaves (if you can’t find curry leaves, this dish will still be delicious)

Combine the sesame seeds, peanuts, garlic, and chiles in a food processor and pulse to form a gritty, sticky, mellow-smelling blend.

Heat the oil in a medium-sized saucepan over medium-low heat. Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release it’s own oils and loosens, turning crumbly and nutty brown, 5-8 minutes.

Meanwhile, drain the potatoes, if they were in water.

Stir the turmeric into the sesame-peanut blend and cook for a few seconds. Then add the potatoes, tomatoes, (with their juices), 1 cup water, and the salt. Stir once or twice, raise the heat to medium-high, and bring to a boil. Then reduce the heat to medium-low, cover the pan, and cook stirring occasionally, until the potatoes are fork-tender and the sauce has thickened, about 25 to 30 minutes. Stir in the cilantro and curry leaves and serve. Great as a side dish, stuffed inside a pita, along-side warm naan, or over brown basmati rice. Makes 4-6 main dish servings.

Garlic Scape Soup


Garlic scapes are one of the most unusual, yet beautiful, items you’ll find at the farmers’ market. Fleeting, too, as they’re only around for a few short weeks in early summer. They can be used in a variety of ways—in stir-fries, pesto, scrambled eggs, and even replace a utensil in this Grilled Mushroom Satay with Garlic Scape Skewers I made a couple years ago.


With a lovely bunch of scapes on hand, today I decided on soup. A pretty puréed soup full of healthy ingredients and mild garlic flavor. Potatoes give it body and some fresh spinach helps keep the vibrant green color, although the addition of the milk dilutes it a bit. Garnished with fresh thyme from my herb garden and a sprinkling of pistachios to maintain the green color scheme, we had a light, but delicious lunch.

Originally thinking this would need to go through a fine mesh sieve after puréeing, it didn’t. I discarded the thicker last few inches of each scape and this resulted in no fibrous pieces remaining after pureeing. Was it smooth as silk? No, but darn close. Enjoy!

Garlic Scape Soup

2 tablespoons extra-virgin olive oil

Salt

Garlic scapes, cut into 2 inch pieces, to measure 2 cups (cut off the end from the flower bulb on up and if the other ends seem fibrous, cut off a few inches there as well)

½ a large yellow onion, chopped

1 medium to large russet potato, peeled and cut into ½ inch dice

1 teaspoon fresh thyme leaves, plus more for garnish

A couple handfuls of fresh spinach leaves

4 cups good quality vegetable broth/stock (homemade is ideal)

1 cup milk of choice (whole, low-fat, cream, almond, evaporated, etc.)

1 tablespoon sherry vinegar or fresh-squeezed lemon juice

Freshly ground black pepper, to taste

Chopped pistachios for garnish

Heat olive oil over medium heat in a stockpot or Dutch oven. When oil is hot, add scapes and onion, sprinkling with a little salt. Cook, stirring occasionally until scapes and onions are tender, about 5 minutes. Stir in potato, thyme leaves, and spinach; add another small sprinkle of salt. Cook for an additional minute or two. Add stock/broth, increase heat to medium-high, and bring to a boil. Cover pan, with lid slightly askew, and reduce heat to low. Cook for about 15 minutes, until potatoes are tender. Remove from heat.

Using an immersion blender, purée soup until very smooth (alternately, purée in a blender in small batches, venting the lid to let steam escape, and return to pot). Place pot over medium heat and stir in milk, cooking until heated through, but not boiling. Add sherry vinegar or lemon juice and stir. Season with freshly ground black pepper and additional salt, if necessary.

Ladle into bowls and garnish with reserved thyme and pistachios. Makes 4-6 servings.

Pasta with Sausage, Sage Butter and Parmesan


A couple weeks ago I featured a pasta dish with some of the fresh herbs I’m growing. One I didn’t use then was sage. Having not done a lot with sage other than almost burn the house down during my first attempt at making a sage brown butter sauce, lessons were learned and I was now ready to ease back into that sage/butter combination, but with a lot less butter.

Initially a bit concerned with the amount of sage in this recipe, there was no need to be. In fact, the quantity I include below could even be increased if you’d like. Using a modest amount of butter adds to the creaminess of the finished dish, but doesn’t make it overly rich. The addition of the freshly grated Parmigiano-Reggiano adds a comfort food factor, with no heaviness.

Fresh greens, either from your garden or the farmers’ market, dressed with homemade vinaigrette, would be a wonderful first course. Enjoy!

Pasta with Sausage, Sage Butter, and Parmesan

Adapted from this Mark Bittman recipe

Salt and freshly ground black pepper

8 ounces pasta, such as ziti or penne, preferably whole wheat

3 to 4 ounces Italian sausage, chopped (I used Trader Joe’s Sausage-less Italian, one link)

2 tablespoons butter

About 20-30 small to medium fresh sage leaves

½ cup or more freshly grated Parmigiano-Reggiano

Zest of half a lemon

Freshly squeezed juice of half a lemon

Bring a large pot of water to a boil; generously salt it. Cook pasta until it is tender, but not quite done.

While pasta water heats, brown sausage in a small pan until done. Set aside.

Meanwhile, heat a skillet large enough to hold the cooked pasta over medium heat. Add butter and sage leaves. Cook until butter turns nut-brown and sage shrivels, then turn heat down to low.

When the pasta is just about done, scoop out about ½ cup of the cooking water.

Drain the pasta. Immediately add it to the butter-sage mixture, stir in the sausage, and raise heat to medium. Add about 1/3 cup of the pasta water and the lemon juice; stir. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is al dente.

Stir in cheese and lemon zest; the sauce will become creamy. Thin it with a little more reserved pasta water if necessary. Season liberally with salt & pepper to taste, and serve immediately. Sprinkle with more cheese if you’d like.

Penne in Herbed Yogurt Sauce

Penne in Herbed Yogurt Sauce
With us having prime growing weather lately, my patio herbs are going nuts and needed a good trim, so dinner featuring fresh herbs was a no-brainer. Tangy Greek yogurt and whole wheat pasta seemed like good vehicles for an herby dish and what’s not made better by buttery garlic and onions?

This meal comes together quickly so is perfect for a week night. Add a glass of chilled rosé and any stress from your work day will melt away while you recharge with a fresh and light supper, ideally al fresco. Enjoy!
Basil and Mint

Lemon Thyme

Fresh Herbs

Penne in Herbed Yogurt Sauce

Inspired by this Food.com recipe

10 oz. penne pasta, preferably whole wheat (I love Trader Joe’s organic)

2 tablespoons butter or non-hydrogenated margarine, divided

1 tablespoon extra-virgin olive oil

1 medium onion, cut in small dice

¼ teaspoon salt (plus more salt for the pasta water)

1-2 cloves garlic, minced

¾ cup Greek yogurt at room temperature (I used 2%)

½ cup chopped fresh herbs, such as mint, basil and lemon thyme (parsley and regular thyme would work too)

Freshly ground black pepper

Heat a large pot of generously salted water to boiling. Cook pasta in boiling water according to package directions. Drain and return to pot.

Meanwhile, heat 1 tablespoon butter or margarine and the olive oil in a cast iron or other heavy skillet over medium heat. When hot, add onion and salt. Cook, stirring frequently, until onions begin to brown, about 6 minutes. Add garlic and cook for 3-4 additional minutes. Remove from heat and add remaining tablespoon of butter or margarine and stir into onion-garlic mixture until it melts.

Toss drained pasta with yogurt. Add onion-garlic mixture and pepper to taste. Mix well. Stir in fresh herbs. Transfer to a serving platter. Makes about 4 servings.

 

Buffalo Cauliflower with Cool Ranch Dipping Sauce

Buffalo Cauliflower with Cool Ranch Dipping Sauce
Even though Buffalo wings had become bar food standards before I turned vegetarian, I’ve never had them. The smells of blue cheese dressing (I can’t stand blue cheese) and Buffalo sauce combined turned me off completely, as did chicken wings in general.

Then 25 years or so after I’d written off Buffalo anything entirely, a recipe for veggie balls in Buffalo sauce, served with ranch dressing instead of the dreaded blue cheese, popped up in my newsfeed. The recipe’s Buffalo sauce had a high butter to hot sauce ratio and I ended up not liking the butter overload and upset stomach that resulted.

Resolved to avoid Buffalo sauce for the rest of my life, I reluctantly decided to try it again after reading rave reviews of the Buffalo “wings” at a newly opened vegan restaurant in St. Paul. Having a few days left of our recent vacation, Pete and I enjoyed a weekday lunch date at J. Selby’s, which as far as I know, is the only vegan St. Paul restaurant. Based on those reviews, we started with the Buffalo “wings,” which were made from cauliflower. So delicious, and we both had to exercise restraint in order to not finish the entire order before our entrées arrived. With vegan meaning no “real” butter, there was neither a butter overload nor an upset stomach—yay!!

"Cheddar" Cauliflower

Battered Cauliflower

At home in my fridge’s crisper was a head of orange, also called cheddar, cauliflower and thoughts of making my own version began to percolate (the color doesn’t change the taste–it’s the same as white cauliflower). After looking at several recipes, I adapted one from the Frank’s RedHot Sauce website, mainly because their hot sauce was supposedly the secret ingredient in the first ever Buffalo Wings to come out of Buffalo, New York.

Baked Cauliflower

This recipe called for less butter than the ill-fated one referred to earlier, and to make it vegan like J. Selby’s, I replaced that butter with a combo of vegan margarine and non-hydrogenated shortening.

White or brown rice flour could be substituted in place of the wheat flour for a gluten-free option. I include a recipe for ranch dipping sauce, but if you want traditional blue cheese, go for it (while I stifle a gag).

Of course, these crispy, spicy, cauliflowery nuggets will make an awesome appetizer at your next party, but they also will stand in just fine in place of dinner while you absent mindedly eat the entire batch you made to test the recipe on a Tuesday night after work. Don’t ask me how I know. Enjoy!

Crispy Buffalo Cauliflower

 

Buffalo Cauliflower with Cool Ranch Dipping Sauce

Adapted from this Frank’s RedHot Sauce recipe

½ cup whole wheat pastry flour (substitute brown rice flour for gluten-free)

½ cup unbleached all-purpose flour (substitute rice flour for gluten—free)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

1 cup water

1 medium head white or orange (also called cheddar) cauliflower, trimmed and cut into florets

½ cup Frank’s RedHot Original Cayenne Pepper Sauce

2 tablespoons vegan butter, such as Earth Balance, melted

1 tablespoon non-hydrogenated shortening, such as Spectrum Organic, melted

Cool Ranch Dipping Sauce (recipe follows)

Preheat oven to 450 degrees F. Lightly oil a large baking sheet or line it with parchment.

In a large bowl, whisk together flours, garlic powder, onion powder, and salt. Whisk in water and continuing whisking until very smooth. Dump in your cauliflower florets and stir until evenly coated.

Using tongs, move cauliflower pieces to prepared baking sheet, shaking off excess batter into the bowl as you do so (I had some batter left over). Make sure florets are evenly spread out on baking sheet, in a single layer. Bake for 20 minutes, until coating is golden, rotating baking sheet at about the 10-minute mark for even browning.

Meanwhile, mix Frank’s RedHot Sauce together with the melted butter and shortening.

Remove florets from the oven and drizzle with sauce mixture and toss with a spatula to evenly coat. Return to the oven for about 10 more minutes, until cauliflower begins to crisp.

Remove cauliflower to a platter and serve with ranch or blue cheese dressing. Makes about 6 appetizer servings.

Cool Ranch Dipping Sauce

1/3 cup plain Greek yogurt, regular or vegan

1/3 cup mayonnaise (I use vegan Earth Balance Mindful Mayo)

¼ cup milk of choice (skim, almond, soy, etc.)

1 teaspoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

¼ cup chopped fresh herbs (I used a combination of chives, garlic chives, and parsley)

Salt and freshly ground black pepper, to taste

Whisk yogurt, mayo, milk, lemon juice, and mustard together in a small bowl. Stir in herbs, salt, and pepper. Chill until ready to serve.

Hotel Donaldson’s Signature Lavosh ala Suzanne


I’ve made a lot of pizza crusts in my life. Sometimes thick, sometimes thin, and all sorts of in between. But until a few days ago, I had never made a cracker thin crust or anything resembling lavosh (an Armenian cracker bread or flatbread, either yeasted or unleavened). Never really thought about making it either until I was inspired by the always inspirational Sarah Nasello. She and her husband Tony write a weekly food column in the The Forum, and this week it included a recipe for the Hotel Donaldson’s Signature Lavosh.

The Hotel Donaldson (HoDo for short) is a trendy boutique hotel in cool downtown Fargo, North Dakota (yes, I said cool and North Dakota in the same sentence!), that is home to both a great casual restaurant/bar and wonderful fine dining restaurant. No visit to Fargo is complete without a visit to HoDo.

After reading Sarah’s column, my mind immediately thought of combining the recipe with yummy Shaved Asparagus Pizza from the super talented Deb Perelman’s Smitten Kitchen Cookbook—one of the most used in my collection.

With it being asparagus season, I just made the pizza a few days ago and used smoked mozzarella for the first time, along with the addition of shaved fennel. Wow, did that rock! Figuring if I lightened up the topping volume and added some spring color from shaved radishes, this would make the perfect “Suzanne” version of Signature Lavosh.

I made the dough exactly as the recipe was written, with the exception of adding ½ cup whole wheat flour in place of some of the all-purpose flour—I just feel less guilt about anything in the pizza family if I can say, “But it’s whole grain.” And even though this is a yeast dough, there’s no need to let the dough rise when using instant yeast.

This is a really nice dough to work with, but not having a pasta roller, I was a bit worried about getting it rolled thin enough. No need—it rolled out beautifully. It’s probably not quite as thin as it would be through a pasta roller, but it’s darn thin and got nice and crispy like lavosh should be. My mom offered to bring the pasta roller they haven’t used in years when they come for Easter, and I think I will take her up on that. The difference will be interesting to see.

Sarah’s recipe also mentions running a dough docker, which I had to google to find out what it was, across each rolled out piece of dough. It’s a spikey roller thing that will help keep air bubbles from forming as your lavosh bakes. Instead I poked the dough all over with a large meat fork and it seemed to do the trick.

The cheeses you top the lavosh with can be switched up to your liking and/or what you have on hand. Directly on top of the flatbread I used a mixture of half smoked mozzarella and half regular, plus I sprinkled a little fresh parmesan over the vegetables.

Speaking of vegetables, you could vary them as well. Any spring veggies that can be shaved super thin with a mandolin or vegetable peeler would work. The combo of asparagus, fennel, and radish was delicious and pretty, and I could see carrot or red onion put in the mix as well. Just keep in mind not to top this like a more heartily-crusted pizza. The lavosh is light and somewhat delicate, so you don’t want to weigh it down with heavy toppings.

Another change from Sarah’s original recipe I made was to increase the oven temperature. I used half the dough the first night following the 350-degree instruction for convection ovens (375 for regular). When I made the remaining dough into lavosh the next night, I increased the temp to 400 in my convection oven, so non-convection would be 425 degrees F. My results were better with the higher temperature. And I did use a pizza stone.

This light, cracker-crisp lavosh with wisps of spring veggies and a light sprinkling of cheese is the perfect first-peek-of-warm-weather supper accompanied by a nice glass of rosé. Enjoy!


Hotel Donaldson's Signature Lavosh ala Suzanne

Adapted from the Hotel Donaldson’s Signature Lavosh and the Smitten Kitchen Cookbook’s Shaved Asparagus Pizza

Lavosh:
1 cup water, lukewarm (not hot)

1 teaspoon instant dry yeast

1 ½ teaspoons honey

1 ½ teaspoons butter, melted and cooled to room temperature

2 cups all-purpose flour (can substitute up to ½ cup with whole wheat flour)

½ cup semolina flour

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper

Preheat oven to 425 degrees F. (400 for convection ovens). If using a pizza stone, place it in the oven now. Otherwise, line a baking sheet with parchment paper.

In the bowl of a stand mixer, or a large mixing bowl, place the yeast on the bottom and then add the water. Allow the water to fully saturate the yeast, then add the honey, followed by the melted butter (make sure it is not hot).

Add the dry ingredients one at a time starting with the flour, then the semolina and adding the salt and pepper on top. Use the dough hook attachment to knead the dough until all the ingredients are incorporated and the dough becomes soft and pliable, about 5 to 10 minutes.

Portion dough into desired serving size (I portioned it into 4 servings, about 8 oz. portions each, and used 2 for the toppings below and refrigerated the other half to make more the next day). (The Hotel Donaldson uses 4-ounce portions to create a single serving approximately 4 inches wide and 12 to 14 inches long, and you can vary the size according to your needs.)

Gently knead each portion into a ball, then lightly flatten into a disk. Use dough immediately or wrap each portion in plastic and refrigerate for up to one week. To freeze, place wrapped disks in a plastic freezer bag or airtight container and freeze for at least one month. Allow dough to thaw overnight in the refrigerator.

If using a pasta roller, the dough performs best when chilled first, so refrigerate for at least 15 minutes. If rolling by hand with a rolling pin, room temperature dough is best.

To make the lavosh, run each disk of dough through a pasta roller, starting on the #3 or #4 setting, and then decrease the setting and run through again until it is thin enough to run through the lowest setting, until the sheet of dough achieves a desired thinness of 1/8-inch or lower.

If not using a pasta roller, generously flour your counter (or a silicone baking mat) and use a floured rolling pin to roll dough super thin, no thicker than 1/8th inch, into the desired size. While you’re rolling, check occasionally to make sure dough isn’t stuck to the floured surface.

Place each dough sheet on pizza stone or baking sheet, leaving at least 2 inches between each. Before placing in the oven, run a dough docker across each sheet, or use a fork to gently create holes evenly over the dough.

Bake for 6 to 9 minutes until lightly golden on the edges. Remove from oven to a cooling rack until ready for your toppings.

Toppings for half a batch of the lavosh dough made into 2 flatbreads:
1/2 to 1/3 pound of asparagus spears, thicker stalks work best

½ a medium fennel bulb, trimmed

About 4 larger radishes

A couple teaspoons good quality extra-virgin olive oil (the kind you reserve for drizzling or bread-dipping)

A pinch or two of crushed red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Three scallions, white and green parts, sliced

A total of about 6-8 ounces shredded mozzarella, smoked mozzarella, and parmesan (or other cheese(s) of choice)

Using the end of each asparagus spear that you would normally trim off as a handle, lay the asparagus flat on a cutting board and peel off thin “shavings” with a vegetable peeler. Once the spear gets too small to continue peeling, cut the rest of each spear into super thin strips, discarding the tough “handle” end.

Slice fennel and radishes a little thicker than paper thin on a mandolin, or if you don’t have a mandolin, use a sharp knife. Place all veggies in a medium bowl and toss with olive oil, red pepper flakes, if using, and salt & pepper.

Top each lavosh with a light layer of shredded cheese(s) (reserving some for sprinkling over the veggies). Place a layer of veggies (dividing evenly between the two flatbreads) over cheese and sprinkle with reserved cheese (I used freshly grated parmesan).

Bake 5-8 minutes, until cheese is melted and lavosh crisps a bit more. Remove from oven and immediately sprinkle with scallions. Slice and serve. Makes 2-4 servings.

Roasted Squash, Apple, Spinach, Caramelized Onion Pizza

OLYMPUS DIGITAL CAMERAAnyone who knows me or who reads my blog knows I love pizza. And the thing I love most about pizza is cheese. Sure, my pizza recipes are chock full o’ veggies, my crust is always whole grain (or whole vegetable in the case of cauliflower crust pizza), and overall, healthier than your typical pizzeria grease bomb, but cheese is consistently front and center. Until now.

The basis for this recipe popped up in Friday’s New York Times Cooking email and being it was from one of my favorite vegan chefs, Chloe Coscarelli, it caught my attention. What sealed the deal was everything this pizza called for was already in the fridge or pantry and there would be no need for a stop at the store to make it our Friday-night-after-work-dinner, prepared while enjoying a beginning-of-the-weekend glass of wine. I’ll stop with the hyphenated phrases now.

This pizza has no cheese, but I guarantee, you won’t miss it. The saucy white bean puree provides a tang and richness making cheese unnecessary. Yes, I said that. This cheese-is-the-best-thing-about-pizza person said that (okay, NOW, I’ll stop with the hyphenated phrases).

Experience has taught me to always read comments included after an online recipe and in this case, it brought a suggestion taking the flavors over the top. The idea of drizzling with a balsamic reduction when the pizza comes out of the oven is spot on and that made me think an additional drizzle of good quality olive oil (the kind you reserve for drizzles or dipping, not cooking) would be a great addition as well.

Most of this recipe can be made in advance, so you can eat at a reasonable weeknight time if you plan ahead. The white bean purée can be made up to a couple days in advance, the squash can be roasted the day before, and if you’re doing a homemade pizza crust, your dough will benefit from an overnight slow rise in the fridge. Even the balsamic reduction can be made ahead of time as well, and refrigerated until needed. The result is a hearty, filling, pizza-craving-satisfied meal, and you won’t miss the cheese! Enjoy!
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Roasted Squash, Apple, Spinach, Caramelized Onion Pizza

  • Servings: One 12-inch pizza
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Based on this NYT Cooking Chloe Coscarelli recipe

Garlic White Bean Purée:
1 (15-ounce) can cannellini or other white beans, rinsed and drained
¼ cup extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1 large or two small cloves garlic, peeled and minced
½ teaspoon dried thyme
3/4 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons water

Pizza:
2 tablespoons extra-virgin olive oil, divided
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, thinly sliced
Sea salt
Freshly ground black pepper
1 cup fresh spinach, chopped
1 apple, diced

Dough:
Pizza dough, preferably whole wheat (store-bought is fine, or make your own)

Drizzles:
Balsamic reduction (in a small saucepan, bring 1 cup balsamic vinegar to a boil, reduce to a simmer and continue simmering until reduced to 1/3 cup. Unused portion can be refrigerated for another use.)
Good tasting olive oil

Preheat oven to 375 degrees F.

Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made up to two days in advance.

Place squash on a rimmed baking sheet and toss with a tablespoon of olive oil and season generously with salt and pepper. Roast for 20-30 minutes until squash is fork-tender, turning once with a spatula. Remove from oven and set aside.

Turn oven heat up to 450 degrees F. Place pizza stone in oven, if using.

While squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat and sauté onions until soft and lightly caramelized, about 15-20 minutes. Season generously with salt and pepper.

Stretch or roll homemade or store-bought pizza dough into a 12-inch circle. Spread a layer of the garlic white bean purée evenly over the dough. (You will only use about half of the purée—use the rest as a dip for veggies or pita chips.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and diced apple. Season with salt and pepper.

Bake on pizza stone or pizza pan at 450 degrees for about 15 to 20 minutes, rotating halfway through baking time, until the crust is golden. Remove from oven and drizzle pizza with balsamic reduction and good quality olive oil. Slice and serve. Makes one 12-inch pizza.