grilled pizza

The last few days have been miserably hot and humid again. Yesterday I made K whisk the little guy and I off to a restaurant as soon as he got home from work. I wasn't craving any particular food, but was eagerly seeking a blast of cold AC. My seat in the restaurant was directly over a vent. Had I spent the entire day in an air conditioned office I would not have liked this but as I had spent most the day in our hot house I loved that my legs were turning numbingly cold.

Although the rains today did help cool things off I still was not eager to turn on the stove let alone the oven in order to cook dinner tonight. And we have too much delicious farm fresh produce to splurge with a restaurant meal again tonight. So we fired up the grill for a delicious seasonal flatbread.

• fresh basil pesto
• grilled zucchini and yellow summer squash
  
• grilled onions
• and as always passed the hot pepper flakes at the table

Despite my indifference towards zucchini and summer squash this was a tasty pizza. I'll give it an 8.

seasonal colors

I am finally feeling inspired to cook again! Throughout my pregnancy food just wasn't particularly exciting for me. Then while adjusting to life with an infant I couldn't seem to find time to cook. But now the little guy is taking longer naps during the day and I am learning to take advantage of those times even it seems too early to think about dinner. Thus it is that I had this delicious and very seasonal meal prepared early in the afternoon and ready to eat when we found the time in the evening yesterday. It was so colorful and tasty that it has inspired me to even make it the first post that expands my blog from just pizzas to a vegan foodblog as I had originally intended.

Each of the three dishes contains produce fresh from the farm.

• The crostini is topped with a fava bean spread.
• The ruby red slaw contains beets, carrots, and napa cabbage.
• The chick pea salad includes boston lettuce, cucumbers, and red scallions
  

kale and beet calzone

Farm season is upon us and this beauty contains all farm vegetables! A garlic scape, herb, and nut pesto anchored this calzone which was also filled with scallions, steamed kale and shredded beets. This was a great calzone, a 9! The only thing I'd changed is add more shredded beets. We grilled beets the night before so only had one left to shred into these 2 calzones and it would have been nice to have twice as much.