Saturday, March 28, 2009

Spring (onion) into spring

With the temperature scheduled to stay in the 50s for the next 10 days (or so would have me believe), I think it's almost safe to call it spring? In that spirit is tonight's dinner. Nate unexpectedly worked tonight, so the call was for something easy, that didn't require too much moving around and, of course, paid tribute to the approaching, long-desired season of green and sunlight.

The answer, please, internet search of ingredients found in our fridge? White pizza with spring onions. With dough already in the fridge, the hardest thing about it was slicing the onions and stretching the dough. Actually, scratch that: the hardest thing was transferring the raw dough with all its toppings from the sheet pan to the heated pizza stone, but in the end it all came together. The aforementioned onions, some mozzarella and parmesan, and the basic trio of olive oil, salt and pepper and dinner was done. A small salad and voila -- spring-like dinner in name, spring-like dinner in taste.

Six weeks (give or take) until the farm share starts again. Begin the countdown!

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