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Sausage, Red Pepper and Spinach Pesto Pizza
Sausage, Red Pepper and Spinach Pesto Pizza
In a food processor, blitz the spinach, garlic, Parmesan, pine nuts, and a good pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside. Heat the remaining Tbsp. oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside. To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there. Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers. Bake according to package directions.
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Spinach and Green Apple Salad
Spinach and Green Apple Salad
In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.
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Granny Smith Apple Crisp
Granny Smith Apple Crisp
Preheat the oven to 350°. In a large bowl, toss the apples with the lemon juice and granulated sugar. In a very large skillet, melt the 2 tablespoons of butter. Add the apples and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
Scrape the apples into a large baking dish. Wipe out the bowl. Add flour, brown sugar, oats, cinnamon, salt, cardamom and the 1 stick of diced butter and, using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse meal. Press the topping into clumps and scatter it over the apples.
Bake the crisp for 45 to 50 minutes, until the apples are bubbling and the topping is golden. Let cool then serve warm with crème fraîche or ice cream.
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