Author's details

Name: Marcia Crawford
Date registered: July 11, 2011

Latest posts

  1. Which is the most important nutrient? — June 22, 2017
  2. Change — June 18, 2017
  3. Artisanal Pizza — June 12, 2017
  4. Collards! — June 8, 2017
  5. On your reading list — June 5, 2017

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  1. Portion Plate — 5 comments
  2. D Buzz — 4 comments
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Artisanal Pizza

Doesn’t “artisanal” sound so much more intriguing than “homemade”? The difference between “artisanal” and “homemade”? About $5!

It’s pizza night. Eat out? You always order and eat more than your appetite. Delivery? Ditto. Let’s make it at home; we’ve got time to put something together. And, it’s ARTISANAL!

The first step in getting the family’s buy-in is to announce “Pizza Night” in advance. Get some input on toppings. Enlist help for grocery shopping and all of a sudden, pizza at home is an event.

Why make pizza at home when there are endless, economical pizzas out there? Eating at home gives you total (or almost total) control of your nutrient intake. Spouse not eating veggies? Pizza’s a good hide-out. Kids prefer eating out with friends? Involve them and they’re at your table. You’re all consuming too much in general? I promise, you will be more mindful when eating your own artisanal pizza.

If working with yeast is your thing and you’ve got the time – go for it. The rest of us might choose one pre-made or buy the dough; or, we could fashion a crust from English muffins, flatbread or if you’re Libby cauliflower crust!

Tomatoes in season, in your own garden or the farmer’s market? Cook away. Pizza sauce requires no skill, just time. If you’re out of time, open the jar without guilt.

Ditto cheese and any toppings your heart desires and I hope your heart desires more veggies. But you get the picture. Artisanal pizza can be a whole day affair or last minute. Let’s get together in the kitchen and figure it out.

Eat together at home to be well,


PS We opted for purchased dough, homemade sauce and whatever on top but we’re already talking about next time!

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So, the Mr. decided to plant collards this year. WUUUUT?

I’ve known him more than three decades and never heard him request collard greens for dinner in all that time. Admittedly he hails from the south, but really, collard greens? And they’re growing like weeds!!

He said we’d love them: added bacon, rendered bacon fat, vinegar and hot pepper. Right, we loved them because we couldn’t taste them, When you have to cover up the taste of a vegetable so much that you’ve compromised its healthful benefit, why bother?

Nutritionally, collards look a lot like kale, mustard greens, swiss chard and my beloved spinach. All will be extremely low in calories because of their high water content.

They’re all nice sources of dietary fiber; their rich color indicates a hefty amount of carotenoids (vitamin A). Vitamin K and C are richly prevalent while they also contain folate. Calcium is also present specifically in collards but it’s not absorbable, so we can’t be impressed with that.

With very slight editing from “rhizo_1” from the Gardenweb forum on Houzz, here’s another recipe:

Not to worry about bitter collards. I have a great recipe especially suited for those greens (turnips, kale, collards, rabe, etc.) if they’re a tad bitter:

Put a clean brick in the bottom of a large pot, fill with your choice of freshly cut greens, and cover with water. Bring to a boil. Dump the water and repeat two times. On the third boil, add slab bacon, if desired, and S/P to taste. I like a bit of vinegar in the water, too.

After the water comes to a boil for this third and final time, drain the pot of water and greens……and eat the brick.

Greens of ALL sorts are healthy diet additions. Pick the ones you enjoy and eat them to be well.


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