Friday, July 30, 2010

What's for Dinner? Farm Pizza with Fennel Greens, Salty, Oily Beans with Garlic and Summer Savory



Flat-bread topped with ricotta, buffalo mozzarella, Gruyère and chevre. Diced chicken, a smear of tomato sauce, sea salt, cracked pepper, fresh garlic, onions, olive oil, and fresh basil.
Beans were steamed then tossed with an infused olive oil (done in a pot on the stove) of sliced garlic summer savory (KUDOS to Taarini at the farm for that on :) and sorrel. A good sprinkling of salt made the DELECTABLE!

*All the produce and herbs were from the farm.

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