Balsamic Egg, Revisited

One of my favorite quick-and-easy egg dishes – and in fact one of the few I like – is a balsamic fried egg. Usually I make it with mushrooms because I often have them around, but sometimes I like to change it up a bit, such as this delicious incarnation of asparagus, garlic and cherry tomatoes.

The concept is the same: saute the vegetables, fry the egg, combine everything in the pan and add a dash of good quality aged balsamic vinegar. Two minutes later and a healthy dinner (or breakfast) is served!

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Smoked Salmon Pizza

It’s not often I eat pizza. While of course I like it, the fact that most are loaded with cheese is enough of a deterrent for my lactose sensitive self to order something different.

This is why making pizza is so fun! I tried a new pizza crust today, the winner of the pizza contest on Food 52. If you haven’t checked out Food 52, you absolutely must! It’s a really cool project where the public submits and votes on recipes for a cookbook that will be published later this year. (To toot my own horn a bit, I won one of the contests last summer!)

This recipe by TasteFood truly is a winner! It was easy to make and crisped up beautifully in the oven. I made half the recipe which was enough for two medium-smallish pizzas and cooked them at a higher temperature than the recipe stated. The only problem I had was getting the pizza onto the hot stone as I don’t own a pizza peel. It would’ve turned out prettier but at least the taste wasn’t affected.

While a peel would make life easier, a pizza stone really is essential to get a good, crisp crunch. Mine was inexpensive (from Target I think) and fairly small for easy storage, but it gets the job done.

And as for the unconventional toppings of chive cream cheese (in my case non-dairy cream cheese), smoked salmon, shallots, tomatoes and watercress? Absolutely divine and a new favorite that all must try! Trust me, you’ll thank for me for it someday!

Here’s the recipe for Smoked Salmon Pizza:

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Rhubarb Almond Squares

It’s been a while since my last post and a much longer break than I’ve ever taken since starting this blog. It seems my life has gotten in the way of my hobby a bit, but it’s my hope that with the farmer’s markets now open and fresh produce (slowly) coming in, it’ll be easier to find the motivation to get back in the kitchen!

With that said, we can move on to more important things, like rhubarb.

Every year I get so excited for the first outdoor market of the season that I rush over with hopes of finding an overwhelming variety of fresh fruits and vegetables. And of course, every year I leave with just two items: rhubarb and asparagus.

It’s just the way it is here – May equals leftover apples and potatoes from the fall and fresh rhubarb and asparagus. It’s like they’re the starter vegetables warming us up for the real thing to come.

This year I wanted to do something simple but a little unique with the rhubarb. Playing off it’s tart qualities, I decided to mimic the sweet and sour flavors of lemon squares by making rhubarb squares with an almond crust.

These treats were a gooey, sweet-sour combination with a crunchy almond crust and are were enough to convince me that summer might actually get here soon. Or at least convince me that the wait won’t so bad…

Try the Rhubarb Almond Squares for a pre-summer fix!

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