Pizza dough was one of the first thing we started making from scratch in our kitchen. Newlyweds, armed with a stand-mixer and wanting to be homebodies, we decided we should make our own dough. We ate pizza so often and it is so inexpensive to make yourself, why not go the extra mile and make your own dough?

I love our tried and true dough recipe and it is what we usually make 9 times out of 10, but I wanted to try a dough using semolina flour to see if I could achieve that little bit of a crunch on the outside of the dough. Besides the extra grease, it was the only thing that set our pizza apart from pizzerias! Also, note that using the bread flour here will yield a slight chewiness that works well with the semolina flour.

This is a no-fuss dough recipe, that yields a nice crunch and flavor for a quick home-made meal. As with the other dough, you make up a bunch and toss them in the freezer so you’ll have them handy anytime.

Semolina Pizza Dough

Ingredients

• 3/4 cups warm water
• 2 1/4 tsp fast acting yeast (1 package)
• 1 tsp granulated sugar
• 1 1/3 cup bread flour
• 2/3 cup semolina flour
• 3/4 tsp salt
• 3 Tbsp olive oil

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In a small bowl, combine warm water, yeast, and sugar. Let it rest for about 5 minutes. Below is what your yeast should look like. Frothy and bloomed.

In a medium bowl, combine the bread flour, semolina flour, and salt. Add in the olive oil and yeast and stir to combine.

On a floured surface, put dough out and knead for 2 to 3 minutes. Until it becomes smooth and elastic.

Take a large bowl and sprinkle a little bit of olive oil along the edges. Put the dough in the greased bowl and cover with a dampened kitchen towel. Let sit for 1 hour, until it has doubled in size.

If you want, you can tightly wrap the dough in plastic wrap and put it in the refrigerator for 1 day or freeze it for 3 months. Simply remove it and let it sit out on the counter to defrost an rise.

When you are ready, cook your dough with any pizza toppings you would like. This will make a nice 16″ round pizza and is best cooked at 425 F.

Source: The Country Cook

I’ve said it before, I’m always looking for different salads in the summer time that are perfect for grilling and aren’t too heavy. I actually like mayonnaise, but it is nice to offer something else and my husband isn’t a fan of it. So, I’m always trying to broaden what I can bring to the table come summer!

This potato salad, although it doesn’t have mayonnaise in it, has recognizable flavors in it that will please most guests. The best part is, unlike a lot of potato salads, it doesn’t take all day to make. Whether you decided last minute to make this at home or were invited to an impromptu gathering, this will work perfectly!

Dijon Potato Salad

Ingredients

• 1 1/2 lb red new potatoes, scrubbed and halved (quartered if large)
• 1 Tbsp white-wine vinegar
• 1 Tbsp Dijon mustard
• coarse salt and ground pepper
• 2 Tbsp olive oil
• 1/2 cup fresh parsley, chopped

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Fill a saucepan with one inch of water and place a steamer basket inside. Bring to a gentle boil and add potatoes. Cover and cook until tender, about 15 to 20 minutes, tossing occasionally.

In a serving bowl, combine the vinegar and Dijon. Season to taste with salt and pepper. Add the hot, cooked potatoes and toss. Let cool, but toss occasionally.

Once the potatoes have cooled, add the oil and parsley. Season with more salt and pepper and toss.

Serves 4

Nutritional Info: 187 cal; 7.1g fat;3.4 g protein;28.6 carb; 3.1g fiber

Source: Everyday Food January/February 2009

While my husband could eat spaghetti and meat sauce several times a week, during the summer I like something a little lighter. This proves to be a little difficult sometimes because my husband isn’t a fan of scampi or anything with an overpowering lemon flavor. I took a chance by making this dish, but after looking at the ingredients I thought it might just work.

This not only worked, it was amazing. I enjoy pasta, but I’m never one to clear my plate. I went back for seconds and my husband gobbled his down quickly as well. It is always a good sign when you have finished most of your meal before you say, “This is good.” The best part is it is so quick to make. I prep everything first and then just add in the ingredients when needed. You’ll have dinner on the table in the time it takes to boil pasta!

While the meal isn’t overpowering with lemon anyways, which you could change if you really like lemon, the flavors will become muted once it has a chance to rest in the pasta.

Browned Butter Lemon Spaghetti

Ingredients

• 1/4 cup unsalted butter
• 2 Tbsp extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp lemon zest
• 2 Tbsp seasoned bread crumbs
• 2 Tbsp lemon juice
• 8 oz spaghetti, uncooked
• salt and freshly ground pepper to taste
• 2 oz fresh, finely grated Romano cheese
• 8 basil leaves, chopped

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Cook pasta according to directions.

Brown butter in a small sauce pan and set aside. Heat olive oil in a small pan over medium heat. Add garlic and lemon zest and saute until lightly golden. Add breadcrumbs and toast until golden brown, stirring constantly. Remove from heat. Pour the breadcrumb mixture into the browned butter and add the lemon juice. Whisk the mixture until well combined.

Once pasta has cooked, drain and return to the pot. Pour the browned butter mixture over the pasta and toss. Season with salt and pepper to taste. Add Romano cheese and basil and toss to evenly coat.

Source: Adapted from Cooking Classy

Even with only two plants, I have a lot of zucchini around. I’ve been busy baking and cooking, but I want to be able to enjoy some this winter, when good vegetables are hard to come by. So, I’m freezing it and you should too! It’s so easy.

When it comes to zucchini, the bigger they are the more seeds they will have and they wont be as good for side dishes. You can scoop the seeds out after slicing and that help. Or, if the zucchini is 6″ or larger, shred like below and use for baking. No worries about seeds!

First, I wash my zucchini and dry them off. Cut off each end of the zucchini, but leave the skin on. Then, I take out my trusty food processor and use the coarse grater plate. Shred all of your zucchini. Then, I take a bunch of freezer bags and place 2 cups of shredded zucchini into each bag. All of my recipes call for 2 cups so now I can simply remove a bag from the freezer and be ready to go. Lastly, label and date your bag.

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When you are ready to use your frozen zucchini, simply thaw it out on a plate and use as directed. Make sure to use any liquid inside the bag as well.

If you want to freeze slices or spears, simply cut them and toss them in a bag. If you want to freeze an entire zucchini you can poke some holes in it with a fork and freeze.