It’s hump day and that calls for a little treat. Just because CSA boxes are packed with healthy, organic produce doesn’t mean that they can’t be used to make something majorly indulgent. Let’s all give ourselves a little break today, and enjoy something a bit special.
To recap, here’s where we stand with our CSA box for the week:
-Pickling Cucumbers: partially used
-Radishes: partially used
-Avocados: partially used
-Green Beans: partially used
Today I took my regular breakfast avocado and stuffed it inside of a waffle along with some bacon, eggs and cheese. Yes, you read that right, STUFFED WAFFLES. These are quite possibly my new favorite way to enjoy breakfast. They take a bit of time to prepare, so they aren’t an everyday food, but we’ve earned it after making it through half a week of work right?
I’m sharing the full recipe and how-to on these beauties over at Club Chica Circle today, so head over and check it out.
For lunch, I’m tapping into my strawberry stash and making one of these extra cheesy strawberry balsamic grilled cheese sandwiches. I’ve said it before and I’ll say it again. This sandwich is 100% worth the dairy overload, but, a fair warning, it may induce that 2 o’clock food coma we all know and love.
No indulgence day is complete with a meal of pizza. Granted, this pizza is probably way healthier than something you’d have delivered, but I think it will still satisfy your cravings. Tomatoes weren’t in my CSA box this time around, but I know in a few weeks I’ll have more than I can handle so I thought I’d present this as an option.
Cobb Salad Pizza
Bacon Lettuce and Tomato piled on a crispy pizza crust
- 1 pound ripe tomatoes seeded and cut into 1/4-inch-thick slices
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 cup canola mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced fresh chives
- 2 garlic cloves grated
- 4 center-cut bacon slices
- 10 ounce fresh pizza dough
- 1 tablespoon cornmeal
- 2 ounces part-skim mozzarella cheese shredded
- Cooking spray
- 1 cup chopped romaine
Place a pizza stone on bottom oven rack. Preheat oven to 400°.
Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Place baking sheet directly on pizza stone. Bake at 400° for 20 minutes or until tomatoes are no longer wet. Remove tomatoes; keep stone in oven.
Increase oven temperature to 500°.
Combine mayonnaise, oil, chives, and garlic in a small bowl.
Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.
Using well-floured hands, pat dough into a 10-inch circle. Place dough on a pizza peel or baking sheet sprinkled with cornmeal. Pierce dough with a fork; transfer to preheated pizza stone. Bake at 500° for 5 minutes.
Carefully remove pizza stone from oven. Brush mayonnaise mixture over crust, leaving a 1-inch border; top with tomatoes and bacon. Top with cheese; coat crust edge with cooking spray. Bake 10 minutes or until cheese melts and crust browns. Top with romaine. Cut into 8 slices.