I am always looking for great snacks to serve at Yelton Manor Bed and Breakfast, and this amazing recipe has absolutely BLOWN MY MIND! It’s SO delicious! And perfect for spring when lighter, greener fare is your craving!
Credit where it’s due, this is lifted from the spring issue of Real Simple! Though it’s not REAL simple, it’s simple enough. I used store bought pizza dough, EASY, and made 4 pizzas from two tubes of dough. Assemble all ingredients before putting together and it’s a snap to make.
Ingredients: 1 lb pizza dough, at room temperature, corn meal for dusting the baking sheet,
1 lb asparagus, halved lengthwise and across, 5 ounces baby bella, crimini or button mushrooms,
2 cloves of garlic, minced, 1 1/2 cups ricotta cheese, 3 T olive oil, salt and pepper,2 cups baby arugula, 2 teaspoons fresh lemon juice.
Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, Parmesan, and 2 tablespoons of the oil. Season with ¾ teaspoon salt and ¼ teaspoon pepper.
Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.
The ricotta cheese is surprisingly light, a nice change from mozzarella on pizza. The arugula and lemon juice make a spicy tart contrast to the other ingredients.
I guarantee that you will love these!!!!!
Cindi and I have tested 7 new recipes in two days! This one got TWO YUMS UP!
Here are Breakfast Cookies! Just 4 ingredients!
6 ripe bananas, 2 cups unsweetened applesauce (we use our home canned of course), 1 cup dried cranberries and 3 cups oats. Just mix it up.
350 degrees for 35 minutes.
As an extra bonus, these are Vegan and Gluten Free.
We tried 3 methods of storing: room temp, fridge and freezer. Freezer cookies were best and somehow married the flavors optimally. Fridge was fine. But we nixed room temperature.
Yield: 18 cookies
It’s SPRING!! And all Yelton Manor Bed and Breakfast food cravings are for asparagus! Here’s a simple but elegant, creamy soup that has a few ingredients that make it extra exciting: paprika for a subtle heat, spinach for a brighter green color, a runny poached egg dropped into it for comfort and some great homegrown herbs for dazzle. There is no cream in this soup, but it still comes out very rich and creamy. Serves 6.
Start with a large leek, white and green parts, sliced down the middle then sliced into half moons. Saute in a tablespoon or two of olive oil along with 1 teaspoon of minced garlic. When they are tender, about 10 minutes, add a teaspoon of Hungarian paprika.
Add 3 cups of vegetable stock, preferably homemade, to the pot, along with the asparagus. Cook until tender, about 15 minutes.
Now you’re cooking! When the asparagus is tender, add a cup of fresh spinach. Stir in and take pot off heat. Place the soup in a blender and whir it up to a creamy consistency. Return soup to pan to keep warm until serving.
Time to go raid the spring herb garden! I love the taste of French tarragon, very licorice. Chives are always great, also fresh parsley. Chop for topping off the soup bowls.If desired, poach 6 eggs until just perfect, solid whites/runny yolk. Fill 6 bowls with soup, drop a poached egg into the center of each and top off with your herbs. Voila!! Enjoy!
Gardens remind us of the fundamental truth: All things must change. The burning bushes that separate the Yelton Manor and The Manor Guest House, gorgeous and beloved for 25 years, now have an incurable disease PLUS are at the end of their lifespan. So they are dying off, one by one, sometimes two by two. As they fall away, we drop what I have come to call “a couple of BIG ASS ROCKS” on their stumps, then I landscape around them. The rocks are strong winter bones. And we like the new look that visually connects the two inns. Plus we can see the span of the garden more fully from our inside vantage points. It’s all good. Thank you to the strong, willing and able friends from Huntree Nursery who did the chain saw massacre and the rock drop this morning.
Robert always hoots out loud when the bill comes from Huntree, as the line item is actually “Big Ass Rocks” on the invoice. Gotta love it.
I treated Matt and his great team to huge glasses of fresh fruit smoothie after the hard work. Organic cherries, raspberries, black raspberries, blueberries, banana, pomegranate and a snidge of yogurt for creaminess. Everyone was happy, the sun was shining and a good day was started perfectly!!!!
Many thanks to all our Yelton Manor B&B team who care deeply about making everything perfect!
Spring isn’t spring at Yelton Manor Bed and Breakfast until the compost arrives!!!! Some women like yellow gold on fingers and wrists, I love the black gold that tops off the perennial border each year!!! Today we got the first 7 yards, there will be 40 more behind this one. We fill over 300 pots, then there is 300 X 12 feet of garden to top off. The smell of it is heaven, we love being attached closely with the earth. Time to put on my sh*t-kickin boots and start in!
Thank you Huntree Nursery for being our steady garden partner for the last 24 years! Jan and Dave’s son Matt is stepping up bigtime into the business now, he’s the real deal and we love him!!!
COMPOST!!!!! Aaaaaah, should be a scratch and sniff option here!!!!!