The Supper Club

8/6/2019 The Supper Club

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BUTTERNUT SQUASH PIZZA

PIZZA DOUGH1tsp dry yeast

1tsp granulated sugar2 cups semolina flour

%tsp saltPIZZA TOPPING

1butternut squash, about 1Ib in weight

olive oil as neededsalt and freshly ground

pepper to taste2 cloves garlic, peeled and

crushedy ., cup grated mozzarella

y ., cup grated gruyere

PREP TIME' 15 MINUTESRISING TIME' I HOUR

COOKING TIME' 1'/2 HOUR

S~4To make the dough, dissolve the yeast and sugar in 6 fl oz of warm

water (about 110F). Let sit a few minutes. The yeast will begin to bubbleand froth.2 Combine the flour and salt in a food processor. With the motorrunning, slowly add the yeast mixture unti l a sticky dough ball forms.3 Lightly flour a cutting board or clean counter top. Remove the doughball from the food processor and knead it for about 5 minutes or untilthe dough is firm and stretchy.4 Grease a mixing bowl. Placethe dough ball in the bowl, turning onceto grease all sides. Cover with plastic wrap and let rise in a warm areafor 1hour or until the dough hasdoubled in size. Shape the dough intoa pizza shape using your fingers or roll out with a floured rolling pin andplace onto a greased baking sheet.5 To make the topping, preheat the oven to 375F. Cut off both ends ofthe squash and peel it. Cut it in half and scoop out the seeds.With asharp knife or mandoline, sl ice the squash into y,j- inch thin sl ices. Brushwith olive oil and season with salt and pepper.6 Arrange the squash slices on a baking sheet and roast in the oven for10-15 minutes until lightly browned.7 Place2 Tbsp of oil and the garlic in a small pan and cook overlow heat for 15-20 minutes unti l the garl ic and cloves are golden.Let cool slightly.8 To assemble, preheat the oven to 375. Brushthe rolled pizza dough withthe garl ic oil. Arrange the roasted squash slices in an even layer on thedough and sprinkle with the cheese. Bakefor 10-12 minutes until thecheese is golden and starts to bubble.

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BABY CANDIED CARROTSS~4

A local prepared-foods delivery service known for kid-friendly dishes withorganic, locally grown ingredients, has made its menus even healthier. The

fall-winter offerings include butternut-squash pizza and desserts like this brandnew cinnamon-and-orange poached pear with bittersweet-chocolate saucesweetened with apple cider. Dishes can be ordered la carte or as three itemfamily meals. A local prepared-foods delivery service known for kid-friendly

dishes with locally grown has made its menu even healthier.

1tbsp canola oil1 Ibbaby carrots

1tbsp honey

1 Peelthe carrots and cut the stems, if necessary.

V l tsp salt

2 In a medium nonstick skillet, heat the oil over medium heat. Addthe carrots and saute until they begin to soften, shaking the pan oftento ensure even cooking.3 Drizzle honey over the carrots and toss to coat. Cook for 2-3 minutesuntil golden and just soft. Seasonwith salt.

PREP TIME 10 MINUTESCOOK TIME' 30 MINUTES

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GRANOLA BARSS~4

A local prepared-foods delivery service known for kid-friendly dishes withorganic, locally grown ingredients, has made its menus even healthier. The

fall-winter offerings include butternut-squash pizza and desserts like this brand-new cinnamon-and-orange poached pear with bittersweet-chocolate sauce

sweetened with apple cider. Dishes can be ordered la carte.

2 cups old-fashionedrolled oats

lY2cups pecans, choppedV2 cup wheat germ

1 4 cup raw flax seeds2 fl oz honey

2 fI oz maple syrup1 4 cup brown sugar1fI oz canola oil

2 tsp vanilla extractY 2 tsp kosher salt

V2 cup dried cranberries(or favorite chopped

dried fruit)1 cup unsweetenedshredded coconut

PREP TIME. 20 MINUTESCOOK TIME. 40 MINUTES

1 Preheat the oven to 350F.Spread the oats, pecans, wheat germ, andflax seeds onto a baking pan. Place in the oven and toast for15minutes, stirring occasionally.2 Grease a 9x9" baking dish, line it with parchment paper, andgrease it again.3 Combine the honey, maple syrup, brown sugar,canola oil, vanil la, andsalt in a medium saucepan and place over low heat and cook until thebrown sugar has completely dissolved. Remove it from the oven andreduce the heat to 325F.Immediately add the oat mixture to the liquidmixture. Stir in the cranberries and coconut.4 Turn the oat mixture out onto the prepared baking dish and spread,evenly distributing the mixture in the dish. Bakefor 20 minutes. Removefrom the oven and cool completely. Cut into squares and store in anairtight container for up to a week.

............. DESSERTS 203 .

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