It “snowed” today in Atlanta, a.k.a. light flurries that melted once it hit the ground. Even though I’m from the North and went to school in upstate NY where temperatures regularly hit below 20 in the winter, I have become used to warm Southern temps. Today barely hit below 32 , which is pretty cold considering in was like 60 degrees last week.
Anyway, today is a great day because it’s NATIONAL PIZZA DAY! When I found out it was National Pizza Day I thought huh, I should make my own personal ‘za for dinner tonight. I thought about what I had sitting in my fridge…collards and kale from Truly Living Well, and Parmesan. Bam! I would make pesto pizza! Since tomatoes are sadly not in season right pesto pizza would be perfect for this cold winter day.
So in honor of #NationalPizzaDay I present to you….
Winter Greens Pesto Pizza with Caramelized Onions
- Whole-wheat dough (pre-packaged or prepared fresh. I made mine from scratch, recipe here)
- a few kale and collard green leaves
- olive or other nut oil (I used walnut)
- a handful of Parmesan cheese
- 1/4 cup walnuts
- a pinch of salt
- Ricotta cheese
- Half of a yellow onion
- Preheat oven to 375 degrees F.
- Prepare pesto: Bring a pot to a boil and add kale and collards for 45 seconds. Remove from heat and let cool. Cut off stems and add all pesto ingredients to a food processor. Pulse for a few minutes.
- Meanwhile, heat a pan with oil. Add onions and saute for a few minutes.
- Prepare dough. Lightly flour a flat surface and roll out dough, adding flour if needed. Flatten into a small personal-pan sized pizza crust.
- Spread pesto on to crust. Add a few dollops of ricotta cheese, caramelized onions, and extra kale.
- Use parchment paper or grease a pan and place pizza on top.
- Cook for 10-15 minutes or until your crust is crispy enough
- Eat your personal pizza!
You can really use your own desired ingredients for the pesto and add any toppings you want. I used what I had on hand, but this would taste really good with some sun-dried tomatoes or mushrooms.
Experiment and have fun!
Did you know that about 60% of what ends up in our landfills is organic matter (aka anything that came from something that used to live)? I don’t know about you, but that’s a lot of waste!
So then what can we do with all this organic matter?….
If you don’t know what that means just keep reading, I’m getting to it. To break it down, I’ve created this simple Composting 101 guide for ya’ll.
Composting is a great way to reduce food waste in your home and feed your garden with a wonderfully rich, healthy soil. At the Truly Living Well farms, we create and use our own compost in order to feed our gardens. We also host composting workshops where we teach people how to start their own. Before working for TLW, I didn’t know anything about composting, but it’s so easy to do even if you live in a small apartment like me. I have a compost bin that sits outside on my deck and hope to grow some herbs in the springtime.
Once you start, you will never look at food scraps the same way again, I swear.
So that’s all for now! Happy composting 🙂
Last Friday I took home some cabbage from Truly Living Well’s farm. A part from coleslaw and salad, I haven’t cooked much with cabbage, but my mom used to put it in her pot roast, which I kinda hated. Sorry mom :/. Since I don’t eat beef anymore I needed to think of something else. I was craving some type of warm stew even though it was 60 degrees in ATL during the end of January. Thank you climate change.
I didn’t care if I was going to be sweating while eating this. I love hot foods, both temperature-wise and spicy-wise.
So this Indian-inspired soup is perfect. It’s not too hot in the spice department and is perfect for a cold winter day. The soup includes cauliflower, but you can easily substitute or add any other veggies like broccoli. This recipe is super simple and can be ready in less than 20 minutes. Great for people like me who don’t always want or have the time to spend an hour+ on cooking dinner.
Curried Cabbage Soup
- 2 tsps olive oil
- 4 tsps curry powder
- 1 lb savoy cabbage (trimmed and chopped)
- 2 onions (peeled and finely chopped)
- 1/2 lb cauliflower (broken into florets)
- 4 cups vegetable broth
- 2 tbsps ginger
- salt to taste
- Heat oil in a saucepan. Add onions and saute until golden.
- Add chopped cabbage and cauliflower. Add curry powder, salt, and ginger.
- Saute for a few minutes, then add broth. Bring to a boil then let simmer for 10 minutes.
- Serve as is or alongside some rice.
Now this soup tastes so much better the next day. Rashid Nuri, the founder of TLW, once told me that curry always tastes better the next day and I believe it. I served this alongside some leftover rice and beans. Perfect easy weeknight dinner!
Hope you enjoy!
My first blog post! Wow, this is so exciting. I’ve been an avid blog reader since college, but never thought I’d actually start my own, till now.
So first a little about me….
My name is Jenn and I’m a 22 year-old from Maryland who moved to Atlanta a few months ago in order to complete a year of service through AmeriCorps VISTA. AmeriCorps is kind of like the Peace Corps, but domestic and most programs only run a year instead of two. For my service year, I am working as the communications specialist for Truly Living Well Center of Natural Urban Agriculture (TLW). Boy is that a mouthful! Anyway, TLW is an urban farm located in the heart of downtown Atlanta. What is an urban farm you ask? Well it’s just what it sounds like! It’s literally a farm in the city. TLW is not as nearly as large scale compared to the dozens of industrial farms you find in the countryside. We have about 6 acres of land and we only use natural, sustainable methods of farming. So you won’t find any pesticides or any nasty chemicals lurking in our gardens. We have several farmer’s markets, youth and adult farming education programs, and much more!
Okay so you have a little background about TLW, now back to what I actually do there. Well basically, I am a part of the marketing/communications team. I manage our social media platforms, send out e-blasts, create marketing materials, and all that fun jazz. It’s actually pretty fun! I get to help out on the farm sometimes too and get a weekly free CSA from TLW. What is a CSA, you ask? Click here. Pretty sweet! I love my job 🙂
So, what is this blog about? Well, I’m at my 6 month mark of being an AmeriCorps VISTA, and I thought it was time utilize another media tool and expand my work. In this blog you will find recipes using the fresh produce that I get from TLW, gardening ideas/tips, news relating to agriculture, moments from my AmeriCorps experience, and other things relating to life in general.
So that’s it! Can’t wait to share my journey with everyone 🙂