Hello There! I am really looking forward to this week's CSA box. I know that not everyone on this forum subscribes to a box, some of you might live far away or some of you might grow your own veggies. I live locally so I am lucky to have a weekly CSA delivery but even as excited as I am every Thursday to open up my box, I don't always use all my produce. I have really great intentions of using all my veggies and making some awesome, gourmet dishes, but that is not always the case. Sometimes it is simply because I lack the imagination to make something different. Here's where y'all come in. Will you post your favorite recipe using seasonal veggies? I would love to get a thread going where we can exchange recipes and broaden my kitchen skills and maybe yours will be broadened as well. Thanks, I look forward to seeing what we get. Below is last weekend's Local Mushroom, Zucchini, Chicken, Bacon Flatbread with roasted garlic white sauce.
Roast a head of garlic in the oven. Add diced red onions to a pan with olive oil and saute. Add 1/4 flour and 1 cup of heavy cream. Add salt, pepper, chili flakes. Let, er for 5 min. If it gets too thick, add more cream.
I used a Trader Joe's ready-made crust but you can find a recipe online pretty easy.
Dice mushrooms, I used Shiitake from Wolfe Family Farms. Dice zucchini, I used organic from Blosser Urban Gardens (BUG) in Santa Maria. Carmelize onions, I used organic onions from BUG. I cooked nitrate-free bacon in the morning for breakfast and had leftovers so I chopped up some for the toppings. Saute, until soft, the mushrooms and zucchini. Chop up the chicken.
Roll out the dough adding some cornmeal to the counter or wherever you are rolling the dough out. Spread the sauce on the dough, leaving about an inch all around the edge. Add all the toppings in this order, caramelized onions, mushroom zucchini mixture, bacon, chicken, top with parmesan cheese.
Cook on a stone or in a pizza oven until the edges are browned.