arugula + prosciutto = a green new deal of a pizza
Lynley Jones
I'm going to keep this brief, my friend, because I'm heading out to our event at the popup shop today with FREE beer samples recommended by Amanti Vino (see below)!
But first - I've got a tasty new pizza recipe for you, and a few other things you can cook to keep things green for the occasion.
Brand new:
And a few more Green Recipes:
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
Swiss chard sauteed with onions and garlic, a pinch of Aleppo pepper flakes and sumac.
A South Indian approach combining thinly-sliced green beans with coconut, Indian spices and a hint of chile.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Gorgeous greens combine with earthy cremini mushrooms and the zing of red pepper flakes. Delicious on their own, with scrambled or fried eggs, on a tomato or steak sandwich, or scattered on top of Grilled Pizza.
Event Today:
SATURDAY 3/16 starting at 3pm, join us at our popup shop for FREE beer samples selected by Amanti Vino for your St. Patrick’s celebration. We’ll also have Irish soda bread sprinkled with Mexican Sweet Blend, and you can shop unique St. Patrick's themed decor and hostess gifts from Styled Blu.
P.S. If you’re interested in summer camp this year, be sure to get on the list. And sign up soon - we have a 10% early bird discount through 3/31, and spots are already filling up!
P.P.S. I'd love to see what you're cooking this season! Tag @adventurekitchen in Instagram or @theadventurekitchen in Facebook so I can see and share! :)
Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.