Stuffed Pizza with Spinach and Chanterelles

Stuffed Pizza with Spinach and Chanterelles - Andrea Meyers

Around this time last year I received an email from Susan (Farmgirl Fare) telling me that I had won a box of fresh chanterelle mushrooms from Marx Foods in her giveaway. Once I recovered from the happy shock of winning two pounds of chanterelle mushroom I eagerly anticipated their arrival. When the box arrived at… 

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Strawberry Spinach Salad with Avocado and Champagne Vinaigrette

Strawberry Spinach Salad with Avocado and Champagne Vinaigrette Recipe - Andrea Meyers

We truly enjoy strawberry season, and every time I start cleaning another batch of berries the boys are at my elbow begging for some of the juicy red fruits. I have to watch Monkey Boy and Top Gun because they will sneak the berries off to a hidden corner and get the sticky juice all… 

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Spinach Arugula Pesto

This is our first year growing arugula, and I have to say I’m impressed with how easy it is to grow. We planted it a box in early September, and within three days we had sprouts. It required little maintenance, just watering. One thing we’ve learned in the process is that arugula gets more peppery… 

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Ricotta and Spinach Stuffed Herb Crepes

I always feel so elegant when eating crepes, even if I’m tres casual at the time. We’ve enjoyed them on several occasions since trying the wonderful recipe in The Sweet Melissa Baking Book, and each time I glanced at my herb garden, thinking about adding herbs to the batter and making some savory crepes. After… 

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Chicago-Style Stuffed Pizza

Chicago-Style Stuffed Pizza Recipe - Andrea Meyers

I had my first taste of stuffed pizza at Giordano’s as a teenager. Years later while working in Chicago I frequented several of the great pizzerias, but the stuffed pizza at Giordano’s always kept me coming back. I tend to prefer a more traditional single crust hand-tossed style of pizza, but Michael does such a… 

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Creamed Spinach

This is heavenly. Wonderful comfort food, and a kid pleaser! My kids wolf this down and ask for seconds. We eat this with just about any cajun dish, but it’s also good with pasta dishes. [Updated February 6, 2009] Equipment 2 to 3 quart/liter glass baking dish, lightly coated with cooking spray large saute pan