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5 easy pieces: smoked salmon breakfast pizza

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By Jen White · November 27, 2012 · 0 Comments ·

Folks, I've got a backlog of food photos I took near summer's end, and even though I don't have time to scratch out full-fledged posts for them, they're still worth sharing. So this week, a stretch of 5 easy recipes to make--so easy they barely warrant a recipe at all, but I'll include one anyway. Check back every day through Saturday for a new post!

This super-easy tortilla pizza is a spin on a quick snack we make often around here, usually with pepperoni and mozzarella, but it makes a tasty breakfast when you've got some lox to rock out.  To make a pepperoni or other kind of pizza, use the tortilla-crisping method described here, then return to the oven after topping the pizza until the cheese melts and everything's hot.

smoked salmon breakfast pizza

  • 1 large (10") flour tortilla
  • extra-virgin olive oil
  • goat cheese, about 1/4 cup, softened
  • a few slices of gravlax or other smoked salmon
  • capers
  • green or red onion slices

  1. Place a baking sheet in the oven and preheat the oven to 400 for about 10 minutes.
  2. Remove baking sheet and lay the tortilla on it. Brush lightly with olive oil, then return to the oven for 5 to 10 minutes, until it's crisped and toasty (it may get some air bubbles in it but you can flatten these with your hand).
  3. Spread tortilla with goat cheese and layer with salmon, capers, and onion slices. That's it!

serves 1 to 2

on sustainability, and garden-friendly falafel

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By Jen White · August 14, 2011 · 0 Comments ·

I've been thinking a lot about sustainable kitchen practices, by which I mean not just the foods we're eating and cooking, but how we're shopping, planning (or not), growing, and storing.  For years, I've been a big believer in planning an entire week's meals as a way of saving money.  But sometimes I think that holding too fast to a planned menu can actually cause food waste; if you purchase what you imagine to be a week's worth of food at one time, but you end up not needing that much, what do you do with the excess? And what happens if the meals you planned to make don't store well once prepared?  I don't have easy solutions to these questions, other than trial and error, and an idea that's new to me: maybe a little less planning is a better way to go.

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