The Rip Van Wrinkler,
XIX, Issue 2, May 2015

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"Our family spans generations..."
is the NEW Contest!
Enter storiesĀ &/or PHOTOS by July 1st.


Drawing of Trill with baby Fern & baby Scarlet (S K-M)

Gloria and Tippy Allen

Turkish & Brenna Stone

Recipes. . .

by Frey Johnsson

Rustic pizza with spinach, arugula, pears, olives and dried figs.

Drizzled with olive oil.

Spread the dough, brush some olive oil and garlic paste, add the arugula and spinach, pears, olives and dried figs, more olive oil over it and oven for 15 minutes, 450f oven. Yummmm!

{Ed. You can use the dough recipe that follows}

Spinach Calzone, adapted from Moosewood Cookbook

Make your own calzone dough using the recipe below, or use store-bought pizza dough. The dough can be made in advance and refrigerated or even frozen until use. (I like to make a double or triple batch and freeze some for an easy dinner another week.) Making the calzones is a fun kid-friendly activity, and a great way to get kids to eat their greens!

The Dough:

1 c. warm water (not hot)

1 1/2 tsp. active dry yeast

1 T. honey or sugar

1 1/2 tsp. salt

2 1/2 to 3 c. flour (I like to use half whole wheat or sprouted wheat flour)

olive oil

Place the water in a medium sized bowl. Sprinkle in the yeast, and stir in honey or sugar until everything dissolves. Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with one floured hand. Knead in the bowl for about 5 minutes. Brush a little olive oil over the dough, cover the bowl, and let rise in a warm place until doubled in bulk (about 1 hour). In the meantime, make the filling.

Spinach-Cheese Filling

1 T. olive oil

1 c. minced onion

2-4 med. cloves garlic, minced

1 T. dried (or 3 T. fresh) minced basil

1 lb spinach (or Asian spinach, kale, chard, or combination of greens)

1 lb ricotta cheese (or cottage cheese)

2 c. packed grated mozzarella

1/4 c. grated parmesan

1/2 tsp. salt

lots of black pepper

Heat olive oil in a large skillet. Add onion and saute over med. heat until translucent - about 5 minutes. Add spinach, salt, and pepper. Cover with lid and cook for a few minutes, until spinach wilts. Add garlic and basil and cook two minutes more. Place cheeses in bowl and add spinach saute. Mix well. Taste to correct seasonings.

To Assemble & Bake:

Preheat oven to 450 F. Oil a baking tray. Punch down risen dough. Divide into 6 equal sections, and roll out on floured surface into circles 1/4 inch thick. Place 1/2 to 3/4 c. filling on one half of a circle, leaving a 1/2-inch rim. Use your fingers or a brush to moisten the rim with a little water. Fold over the empty side and crimp the edges with a fork. Use the fork to prick holes in the top. Arrange completed calzones on the oiled tray and bake for 15 to 20 minutes, or until crisp and lightly browned. Optional: Brush each pastry with a little melted butter or olive oil during the last 5 minutes of baking. Serve hot, with tomato sauce for dipping.

Serves 6

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