Zucchini, Corn, and Leek Pizza with Pesto and Feta (Pizza Night!)

The flavors of a summer vegetarian pizza: shredded zucchini sautéed with leeks and corn then topped with feta cheese on a roasted garlic oil-brushed pizza crust. 

Pizza in the summer should be easy.  Not that pizza in the winter should be complicated or anything, but there's something about the bounty of ripe produce coupled with spending more time outdoors doing yard work that lends itself to easy meals.  With such delicious stuff coming in the the farm share box the pizzas practically make themselves (let's be honest, I'm doing the work here) the idea of what veggies to combine in a pizza practically falls into your lap.  At least that's what happened with this pizza.  Sometimes, the ingredients choose you (Meghan is so wise).

Note:  I made this pizza in January.  It's true!  I'd love to show you a photo with the pizza and the 3 inches of snow that fell in the morning, but in fact it was wicked cold and dark so I have no 'outdoor' natural light photos.

Over the winter, while rooting around in the freezer for something else, a bag of shredded zucchini, a bag of corn kernels, and a bag of chopped leeks fell into my lap.  How did I make a pizza using zucchini and corn in the midst of winter?  Easy!  When I am overwhelmed with my crazy garden volunteers, or we get more than my family can eat in the week's CSA farm share box, I put it up.  The zucchini was shredded (love the fine shred disc on my food processor, the smaller and cheaper version of this one) then bagged, and frozen.  The corn was cooked in a cooler, cut off the cobs, frozen on a tray, and bagged.  The leeks were sliced, washed a lot, spun dry, and frozen loose on a tray before bagging.  That way, we can enjoy summer flavors all year long.  And this taste of summer was delicious after shoveling snow!

When I made this pizza, I knew that I eventually wanted to try leeks with corn on a pizza as well.  When I got leeks in my farm share I even did a little happy dance.  Tonight's pizza is very summery in nearly all respects--it's loaded with ripe-in-summer produce, tossed with pesto, flavored with a hint of garlic . . . but I think I may have used an eggnogandbutternutsquash crust.  So here's today's lesson, folks!  Always Label Random Bags of Pizza Crust In Your Freezer.  The crust tasted just fine with the toppings.  In fact, it may have been just a plain butternut squash pizza crust (is that an oxymoron?).  I'll never know, because I didn't label the bag!

If this pizza looks delicious enough for you to want to make it now, not wait until January, just make sure to squeeze the shredded zucchini until it's as dry as you can get it.  If you don't have leeks, substitute onions, shallots, or even green onions--but add them to the skillet at the very end because they burn easily.  At least in my skillets.  Now that my garden is growing some of these ingredients, I'm already planning my next "summer pizza" though this time I will know what dough to use.

Triple Chip Zucchini Spice Cake

You've heard of summer reading programs?  When my kids were younger, we did a lot of them.  One year we did programs at 3 different library systems in the DC area.  Plus the one at Barnes and Noble and also through their elementary school.  That was a busy reading summer.

You think keeping track of library books from one library is hard?  Triple it! Boy do I love borrowing ebooks from the library and reading them on my Kindle these days.

Now that the kids are older, the summer reading program has morphed into a summer reading/cooking program.  Once a week in the summer the kids are choosing a cookbook and fixing a recipe from it.  They are welcome to search through my cookbook shelves, scan food blogs (I'm doing it, they may as well join me) or try our library. So far this summer we've had cake, grilled shrimp tacos, ice cream, and grilled chicken thighs.  Now that I type that out, I can see a definite trend towards desserts and grilled meat.  No wonder the fridge is bursting with vegetables!  Good thing I'm also busy in the kitchen.

Just a shout out here in praise of public libraries:  when we move to a new home, like we tend to do every 3-4 years on average, one of our first stops is the local library.  We're lucky here--our library is less than 3 blocks from home and carries an amazing selection in a lovely old building. Hooray for the Wright Memorial Public Library!

It was during such a summer recipe search that the kids came across the Cake Mix Doctor® books by Anne Byrn.  I love how there's a color photo of each cake at the beginning of the book and I can honestly say we've loved every cake we've made from her books.  And this is an unsolicited/uncompensated review!    Making a Cake Mix Doctor® cake is about as easy as following the directions on the box--so, a good learning tool for my kids--but the result is so much better.

It was with this idea in mind that I set out to the library one morning.  I needed to bring a dessert, had seen this recipe, and had shredded zucchini (I put up my extra by shredding and freezing, for use year round) thawing on the counter.  Tragically, I didn't have the key ingredients (namely, I was out of all purpose flour and unsweetened chocolate).  While looking in the pantry for a box of cake flour, I came across a box of forgotten spice cake mix and remembered the Cake Mix Doctor®.  Fifteen minutes later I was on the floor in the library with 3 Cake Mix Doctor® books spread open in front of me, debating the merits of 4 different cake recipes involving shredded zucchini.

What's not to love about a library?

I ended up checking out The Cake Mix Doctor Returns! by Anne Byrn, and adapting her Chocolate Chip Zucchini Cake recipe based on what I had on hand.  The folks at work, as well as my family, agreed it was delicious.

For other recipes using zucchini, please see my Zucchini Recipes Collection, part of the Visual Recipe Index by Ingredient. I've got a Pinterest board all about squash, you can follow it here. Wanna know How to Use This Blog? Click here.

Open-faced Shaved Beet Sandwiches

I don't know why I'm spending my lunches waxing rhapsodically about beets and the farmers that grow them, but here I go again.  You know that when you get beets you should eat the greens pretty quickly, but the beets themselves will hang out in your fridge for a while.  You can shred and freeze them for later use, you can roast them and put them on or in a pizza, or you can make a tasty appetizer.  What I recently learned was that you can also love them raw.  All thanks to Martha.

Even though I work at a thrift shop, I'm still pretty frugal about shopping there.  I always check the clearance section when I get to work, and rarely scan the racks (oh who am I kidding--I check out the kitchen section all. the. time).  Whenever I see good magazines in the clearance rack, I snap them up.  I mean, it's the same thing year after year;  people always want to declutter their space and find new crock pot or grill recipes.  Only the trendy colors and vegetables (talking 'bout you, kale) change.

This is why I bought a couple of old issues of Martha Stewart Living--I figured I could find an idea or two for seasonal foods.  Late one night, while reading the March 1998 issue in between an article about building your own stone wall and an article about ordering seeds and bulbs from foreign catalogs, I read about shaving raw beets and tossing them with a balsamic vinaigrette.  The next morning I dutifully carried down the March 2004 issue and prepared to follow the recipe.  (Did you notice it was a different issue?  You're doing better than me.  I thought I'd hallucinated the whole balsamic-marinated shaved beet thing. What, you don't hallucinate about shaving beets? What do you hallucinate about?)  Because I was feeling lazy, I didn't walk back upstairs to get the correct year, I just winged it.  Then I winged it again the next day since it was so good.

This is easy, this is delicious, this is raw . . . give it a try.  The worst that will happen is your kitchen will look like an abattoir.  I've got a dark counter so I have no idea how bad it really could look.