A Foodie Catch-up: The arrival of Spring/Summer & BBQ Pizza

Oh my goodness, I feel like I have so very much catching up to do with you all!  So I’m going to cram a bunch of foodie goodness into one post and then get back to recipes for all the new stuff going on in this kitchen!

Before this lovely weather rolled around, we were roasting a whole lot of starchy veggies (bake with a splash of olive oil & whatever herbs you like on a baking sheet at 425F for 30-45 minutes, or until the veggies are soft and a bit caramelised):
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I have a new stoneware baking sheet from Pampered Chef, and veggies roast even more beautifully on it than anything else I’ve ever used. (You can order from my friend, Heather, if you are so inclined!)

Our favourite combo for cold weather was yam, garlic, and zucchini:
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And we did a whole bunch of dahls, like this one with black beans and served it with brown rice and Sesame Lime Broccoli:
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In honour of Spring/Summer, we’ve been eating a lot more fresh & raw stuff around here – namely variations on Caesar salads like Tanya’s Vegetarian Caesar Dressing over kale & romaine leaves, or vegan Caesars from Meghan and Roasted Chickpea & Kale Vegan Caesar Salads from Sassy Kitchen.

It’s also been time for using seasonal ingredients — like sauteed fiddleheads and morel mushrooms (in butter and garlic) along with my Spring Ramp & Stinging Nettle Green Tart.

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Summer also means patios and barbecues with friends. Did you know you can make pizza on the BBQ? We were over at Tanya’s place (she of the veggie-friendly Caesar dressing!) to visit with her and her hubbie, and they made us whole wheat pizzas totally on the barbecue.  Holy amazing.

First they grilled the veggies.  With a little booze (sherry, if I remember correctly) of course.

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And then made the dough (similar to my 100% Wholewheat Pizza Dough, but half whole-wheat and half white flour), and cooked it on the grill:

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And then each pizza puffed up while cooking:
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So we grilled both sides:
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Ohhhh the grill marks:
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We were all drooling over the smells coming off the grill, even Radar:
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So we topped them with tomato-barbecue sauce, veggies and old cheddar, and popped them back on the grill for 5 minutes:
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Summer? Oh I am ready.

Bring it on!

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Categories: Salad, Vegan, Vegetarian

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5 Comments on “A Foodie Catch-up: The arrival of Spring/Summer & BBQ Pizza”

  1. June 13, 2011 at 4:54 pm #

    Your BBQ pizza looks amazing! I’ve always been scared of grilling dough but am DYING to try it! You made it look easy so I might be trying it very soon. I add corn and black beans to my BBQ pizza. Check it out here:
    http://pantrychef.wordpress.com/2011/02/26/bbq-chicken-pizza/

    • June 13, 2011 at 5:49 pm #

      Do it — grill the dough, I promise you’ll LOVE it! If the heat’s hot enough, it cooks so quickly that there’s no problems!

  2. June 19, 2011 at 2:08 pm #

    Pizza on the bbq! Looks amazing and much easier that macarons, I don’t have the patience, but yours look lovely even the slightly squished salted caramel ones sound delicious!! 😀

  3. June 25, 2011 at 1:06 pm #

    Ohhhhhhhhhhhhh my gosh.
    Could these look any tastier??? I LOVE the idea of cooking them on the BBQ

Trackbacks/Pingbacks

  1. Coconut & Lime Grilled Kale | The Kitchen Operas - August 11, 2011

    […] Mike and Tanya (who you may remember from Tanya’s Veggie Caesar Salad Dressing or their BBQ Pizza) met the […]

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