Aaron got off of work pretty early on Wednesday so we had a date night, in.
I prepared an appetizer, poured some wine, made some pizza, and baked some muffins.
from Terri’s Table, who adapted it from Bon Apetit Magazine
5 ounces fingerling potatoes
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1-1/3 cups grated mozzarella cheese
4 ounces soft fresh goat cheese, crumbled
8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
1/2 cup grated Parmesan cheese
pinch of red pepper flakes
Cornmeal (for sprinkling)
Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
Preheat oven to 450°F. Sprinkle rimless baking sheet or pizza pan with cornmeal. If you are using pizza dough, roll and stretch pizza dough to 16×11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over the dough, then the mozzarella, leaving 1/2-inch plain border. Top the mozzarella with the potato slices and goat cheese. Toss asparagus with the remaining 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper. Sprinkle sparsely with red pepper flakes
Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.
2 cups wheat bran
1 cup sugar
1 large egg
¼ cup canola oil
1½ cups whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
1. Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.