Prosciutto and Eggplant Calzone

From: Guy Fieri

· 1 package fresh pizza dough, single pizza size
· 1/4 pound prosciutto, small dice
· 1-2 eggplant, skin-on, cut into 1 1/2-inch cubes
· 1 teaspoon salt, plus more for seasoning
· 1 teaspoon freshly cracked black pepper, plus more for seasoning
· 1 tablespoon olive oil
· 4 garlic cloves, minced
· 1/2 teaspoon red pepper flakes
· 1 large tomato, chopped
· 1/2 cup ricotta, drained
· 2 large eggs
· 1/4 cup grated Parmesan
· 1/4 cup pine nuts, toasted
· 2 teaspoons chopped Italian parsley leaves
· 1 teaspoon chopped basil leaves
· 1 teaspoon dried oregano
· 1/4 teaspoon chopped rosemary leaves
· 1/2 cup all-purpose flour, for work surface
· 1/4 cup cornmeal, for peel
· 8 ounces fresh mozzarella, sliced 1/2-inch thick
· Pizza stone preheated in oven

Preheat the oven to 500 degrees. Put a pizza stone on the bottom shelf of the oven to preheat. In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Set aside. Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat. Combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant. In a small bowl add the remaining egg and 1 teaspoon water and beat well. Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto. Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone. Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!

Basil Garlic Cream Cheese Spread

8 oz Cream Cheese, softened
½ Cup coarsely chopped Fresh Basil
¼ Cup coarsely chopped Fresh scallions
2 Cloves Garlic, minced (about 1 tsp)
2 Tbsp Extra virgin Olive Oil
½ tsp Salt , and pepper to taste
Stir all the ingredients in a medium bowl with a wooden spoon until smooth. (You can also do this in a food processor.) Transfer the herbed cheese to a small dish and put in the refrigerator to let the flavors develop for about 1 hour. Makes 1 1/3 Cups.

Garden Fresh Pasta Sauce

2 Cans Diced Tomatoes or Tomato Puree, drained
1 medium Zucchini, diced
½ Pint Sun Gold or other Cherry Tomatoes, whole
4 Green Onions, diced
4 Cloves Garlic, sliced (you can dice if you prefer smaller pieces)
~15 Leaves Basil, cut into shreds
Grated Parmesan Cheese, to taste
Fresh Ground Pepper, to taste
1 lb Grass Finished Beef (optional)


Place all ingredient, except beef, in a pot and heat on medium high, stirring often, until it comes to a low boil. Reduce heat to medium-low, and cover to let ingredients steep together. Meanwhile, fry beef in skillet; drain and add to sauce. Simmer as long as possible to allow flavors to mix even more. Serve over your favorite pasta noodles. Serves 4-6.

Bruschetta with Grilled Bread

1 loaf French bread (sliced)
Grill slices lightly on both sides, or broil in oven on baking sheet

2 yellow tomatoes (diced)
2 red tomatoes (diced)
½ cup mozzarella cheese, diced
½ cup green olives, chopped
½ cup olive oil
½ cup basil, chopped
2 tablespoons lemon peel, grated
1 tablespoon capers
6 cloves garlic
Salt and pepper to taste

Combine and spoon over grilled bread.

From: Simply in Season

Best Thai Basil Stir Fry

2 Tbsp peanut oil

1-2 garlic scapes, chopped

1 bunch cooking greens, chopped

handful of pea shoots, chopped

1 bunch Thai basil, chopped

1 small onion, cut into slivers

¼ cup vegetable stock

2 Tbsp soy sauce or tamari, to taste

1 tsp brown sugar or honey

1 tsp. Sesame oil

optional add-ins: scallions, sliced eggplant, shredded carrots, garlic tofu, chicken (grilled and cut into 1” pieces)

1. Prepare your sauce. In a small dish, combine the 2 tablespoons of soy sauce, the brown sugar, the sesame oil, and the garlic scapes.

2. In a separate small dish, dissolve the cornstarch in 2 tablespoons of water.

3. Heat the peanut oil in a wok or large saute pan.

4. When the oil is hot, add the greens, onion, and optional add-ins. Stir fry the vegetables for 5-6 minutes, adding the pea shoots and broth toward the end of the cooking time to keep the vegetables moist.

5. Pour the sauce mixture over the stir fry, then the cornstarch mixture.

6. Stir well, then add most of the basil. Cook for another minute or two until wilted. Remove the pan from heat and serve. Garnish with the remaining basil and serve over steamed rice.

Adapted from: grouprecipes.com