Quick Bites: Potato Pizza, Stuffed Sweet Peppers, Spinach With Garlic

Happy Tuesday everyone (wait, are Tuesdays happy?  I guess it doesn’t have the same ring as “TGIF!”)! I have quite a bit to do today but I wanted to post a quick update on a meal I whipped up for my family last week.  Not unusually, I found myself inspired once again by the bounty at the Farmer’s Market (this time in Santa Monica) so I let the beautiful produce be the star of the show.

There have been some incredible baby fingerling potatoes at the markets lately, and they come in a variety of pretty colors.  I picked up some pink ones but you can’t really see the colors in these photos, unfortunately.  I bet some of you are thinking, “potato pizza??” but let me assure you that the creaminess of these fingerlings go so well with a crispy, whole-wheat crust, and all it needs is a smear of herbed cream cheese and a grating of sharp parmesan to bring it all together.  A drizzle of homemade pesto and some fresh rosemary never hurt anything either:). It’s a carb-lovers dream come true, I tell ya!

Bloomsdale spinach sauteed with garlic and olive oil:

Beautiful sweet mini-peppers stuffed with jalapeno/cilantro chicken sausage and roasted- such a simple dish but SO good!

What’s been your favorite Farmer’s Market purchase this season?

4 Responses to Quick Bites: Potato Pizza, Stuffed Sweet Peppers, Spinach With Garlic

  1. YUMMMY!!! Mom was raving about the stuffed peppers, now I see why. Will have to try all of these recipes!

  2. This could well be an Irish person’s favourite pizza. Clare, please copy. *Adopts begging pose*

  3. P.S. Do you have recipes for these? Can’t make them for Cormac without ‘em!

  4. Cormac: Yes, it’s true- I never thought about it but potato pizza is made for the Irish:)

    Clare: No recipes really….the peppers are EASY – just buy a chicken or turkey sausage you like, cut it out of the casing and stuff split sweet peppers with the raw sausage. Bake for 15-25 min depending on the size of the peppers. The pizza is kind of made up….the base is a whole wheat crust. Roll it out and par-bake it for 2 minutes. Then take it out and flip it over. Then spread some homemade pesto, then on top of that, something like Boursin. Then top it with sliced COOKED potatoes, mozz or fontina or whatever, some grated parm, rosemary and then drizzle w/ olive oil and bake for about 8 minutes in the sheet pan, then take it off the sheet pan and bake for 2 min directly on the rack. Boom- there it is:).

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