The sun is out, the weather is warm and it’s finally feeling like summer! While many of our junior chefs are already enjoying summer vacation, we’re lucky enough to have a few classes still in session. For those of us with a few weeks left, we’re dedicating this week to honing our pizzaiolo skills! We’ll be starting from scratch with a soft, stretchy, homemade dough. From there we’ll add sauce, cheese and a variety of fresh summer veggies. June brings tons of great produce to our markets and grocery stores including summer squash and zucchini, spinach, mustard greens and other summery lettuces, and a whole variety of peppers and peas. We hope you’ll try out this recipe at home and experiment with your toppings!

Ingredients:

• 2 tsp sugar
• 1 packet active yeast
• 2½ cups bread flour
• 1 tsp salt
• 1 Tbsp. olive oil
• 1 jar organic marinara sauce
• Mozzarella cheese
• Summer veggies of your choice! (Zucchini, Fresh Tomatoes, Corn, Red Bell Peppers, Red Onion, Greens)

Directions: 

1. Preheat oven to 450°F / 230°C.
2. In a large bowl, combine 1 cup warm water, 2 teaspoons of sugar, and 1 packet active yeast. Stir and then let sit for 10 minutes to allow yeast to activate.
3. Add 2½ cups bread flour, 1 teaspoon of salt, and 1 tablespoon of olive oil. Mix until it forms an even ball of dough.
4. Cut into as many pieces as desired and flatten into pizza crust shape. Top with desired toppings and bake at 450°F/230°C for 10 to 15 minutes or until crust is golden brown.

** This recipe was inspired by BuzzFeed. To check out the original, look here!

It’s our last week in the kitchen with our budding chefs and while we’re sad to see them go, we’re grateful for all the fun we’ve had! In the past few months, we have learned about eating the rainbow, seasonal foods, balancing our food with healthful combinations, parts of the plant, being sustainable, aromatics, preserving the flavors of the season, being mindful, creative food art, superfoods and community and holiday celebrations. And the learning does not have to stop here! We hope you’ll try this tasty summer treat out at home, along with all of our other creations from this year. See below for the full recipe!

COMPOTE

• 1 lb rhubarb
• 1 lb strawberries
• ½ lemon
• ¼ c honey (or sugar)
• canned cool whip

GRANOLA

• 2.5 c oats
• ¼ c sunflower seeds
• ½ raisins
• ¼-1/2 c honey or sugar
• ¼ c sunbutter
• 2 T canola oil
• ½ t cinnamon
• ¼ t nutmeg
• ¼ t salt

SIDE SALAD

• 2 stalks celery
• 2 apples
• .5 lb strawberries
• .5 rhubarb

Directions:

1. Preheat oven to 350°.
2. Breakdown rhubarb.
3. Cut lemon into wedges.
4. Breakdown celery and apples.

Prepare compote: 

1. Slice rhubarb into ¾ in. pieces, (set aside about 1/3 raw for side salad).
2. Cut strawberries into quarters (set aside about 1/3)
3. Squeeze lemon juice into bowl.
4. Combine and place in small pot over medium-high heat. Add sweetener in increments. Adjust sweetener quantity to your liking. Taste as you go!
5. Bring mixture to a boil. Turn down heat and allow to simmer until compote reaches desired consistency (thick and smooth), stirring to prevent burning.
6. While compote cooks, prepare granola.

Prepare granola:

1. Mix wet and dry ingredients separately, then combine.
2. Bake on sheet tray for 10-15 minutes or until golden brown in color, stirring once.

Make crunchy side salad:

1. Chop apples and celery into bite size pieces.
2. Combine with strawberries and rhubarb.
3. Use fork to crush strawberries and apples slightly and release sweet juices to balance rhubarb’s tartness.

To Serve: Layer strawberry-rhubarb compote with sunflower granola. Add dollop of whipped cream. Serve with a crunchy raw salad. Enjoy outside in the warm, summer sunshine!