We made Pizza!!!

For Mother's Day, momma requested homemade pizza.
We went over  to Olive Oil's in Point lookout and bought 4 dough rounds for an amazing $8!
Next we gathered the various toppings,

spinach
goat cheese
mozzerella cheese
artichoke hears
onions
black olives
mushrooms
zucchini
olive oil
sesame seeds
basil leaves
pecorino romano cheese
marinara sauce
brussel sprouts

Cranked up the oven, I think it went to 525 but not sure exactly.

Within 8-10 minutes / pie we had a gastronomic heaven,

 

Chef Jim makes garlic knots, kudos to Michael for learning how to throw a pie whil a Pro Shop entrepenuer.

 

Marinara and Mozzerella

 

Artichoke hearts, spinach, red pepper flakes, basil, goat cheese, and yes, those are brussel sprouts!

Brussel Sprouts

Cut your brussel sprouts in half and rinse them well.
In a hot pan, melt a tbs butter and cook down an diced onion.
Add the brussel sprouts toss then let them steam in the pan cut side
down. Add some rice wine ( or any wine ) reduce. Season with a
dash of salt or sugar. Cook 'brussels' just enough so the color stays bright green!
Enjoy!

On Today's show, our guest, Celebrity Chef. . .

Cat!
Thank you for this great recipe. I will definitely try this and may even make as a stuffing alternative,

Hi, I just made up this new salad based on something I ate at a cafe and it made me think of you and the vegetarian you married. I used red quinoa and some roasted vegetables. It's delicious.

Cook a cup and a half of the quinoa. Put a big handful of dried red currents in the bottom of a bowl and after draining the quinoa dump it on top of the currents to soften them up.
Toss with olive oil and salt then roast;
half a head of cauliflower, cut up, whole brussel sprouts, and thickly sliced red onion. (400° 20 minutes or so. Toss the veggies once in a while)
Chop the cauliflower and onion, slice the brussel sprouts
Add to the quinoa.
Make vinegarette: 3 tb aged sherry vinegar
                             12 tb olive oil
                             1tsp kosher salt/black pepper
                             1/2 tsp dijon mustard
Add to quinoa along with about 1/2 cup crumbled feta cheese.
Good right away but even better after it sits a few hours.

This sounds SO good. I'm so hung up on Kale this season, high time we addressed Brussel Sprouts!