Counter Culture

This time of year there are a lot of birthdays in our family. This “fruit pizza” showed up for the last birthday and was enjoyed by many. A cookie dough crust is covered by a cream cheese mixture and then fruit is piled on top. This is a nice summer dessert which can be made with any combination of fruits.

Many years ago I came across my first fresh figs. I loved them and have been on the lookout since then to find more. When I ran into them at Costco several weeks ago, I bought them without a second thought. Loosely following a recipe in Emeril’s From Farm to Fork, I stuffed them with a sour-cream/whipped cream mixture, drizzled them with honey, and sprinkled them with lavender. A feast for the senses!

The colors of summer never cease to amaze me. Setting out fruit and vegetables on our table creates such beautiful kaleidescopes and I can’t resist taking pictures. I hope you are enjoying your fill because fall is just around the corner.

I made a very quick side dish this week by grating fresh beets and carrots and dressing them with Italian salad dressing. The raw taste of beets is just a bit earthy, but if you can tolerate them, they make an extremely healthy addition to your dinner plate.

Last, but not least, I made gluten-free pizza this week from an amazing recipe you can find over here at our friends Mennonite Girls Can Cook. I never thought dough this good was possible with gluten-free but look at the results!

I have several winter squash sitting in my kitchen and I can’t wait to begin cooking fall dishes. Roasted squash, butternut squash soup, pumpkin pie….the months of comfort food are on their way!

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One response

  1. Heather,

    This pizza looks A*MAZING*!!! I simply can not wait to try it!!!

    Could it be…..an actual good gluten free pizza?!?!?!
    I’m daring to get my hopes up after seeing your picture!

    Oh, and thanks for commenting that you used bobs red mill gf flour.

    Rebekah

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