Well, I meant to get photographic evidence of the yumminess of Saturday night dinner, but alas, I only got a picture of the salad. I served skillet pizza and "Spicy Sunflower Salad with Carrot Dressing" . I think that even boy liked the salad!
Here is the Sunflower Salad recipe from Sunset:
Dressing
1 pint carrot juice
3 T lime juice
1 tsp. Sriracha (Asian hot sauce)
2 tsp. toasted sesame oil
1/4 tsp. Kosher salt
Salad
1/2 c. toasted sunflower seeds
1/2 large orange or yellow bell pepper, sliced
6 oz. sunflower sprouts
1 1/2c. pea shoots or micro greens
1 1/2 c. mild or spicy sprouts; clover or radish sprouts
1/3 c. carrot shreds (use a veggie peeler)
Simmer carrot juice to reduce to 1/4c. Be very careful because this stuff will boil over. This will take maybe 15 minutes. Cool the carrot "syrup" and combine with the other ingredients, in a small bowl.
If you don't have a Trader Joe's that carries toasted sunflower seeds, you will have to move somewhere that they do. Well, if that isn't feasible, then toast them yourself in a skillet until fragrant. Personally I wouldn't recommend toasting them in the oven because I always forget them and then they burn. K, so anyway, toss the veggies together with the cooled seeds. Dress the salad lightly and season to taste with salt.
Skillet Pizza from Cook's Country (serves 2, but you may double the quantities to make 4 pizzas):
Toppings
4 medium plum tomatoes, cored, seeded, and chopped
1/2 tsp. salt
1 c. shredded mozzarella
1/2 c. grated Parmesan
1/2 c. finely chopped basil
Dough
1/2 c. whole wheat flour
1/2 c. AP flour
1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/3 c. Newcastle Ale beer
7 T. olive oil
For the toppings: Toss tomatoes in a colander over a bowl and let drain for 15 minutes.
For the dough: Combine the flour, powder, sugar, and salt in a medium bowl. You can also put this in the food processor, if you have one. Add beer and 1T. oil. Mix until the dough comes together and forms a shaggy ball. Using floured hands, form into a tight ball and cover with plastic wrap; let rest 10 minutes.
Divide dough in half. On a floured surface, roll each half into a very thin round. Heat 3 T. oil in a large non-stick skillet over medium heat until smoking. Transfer one round of dough to skillet and pop any bubbles with a fork. Cook about 3-4 minutes. Flip dough and sprinkle with half of the tomatoes and half the cheeses. Reduce heat to low and cook covered, until second side is crisp and cheese is melted. Sprinkle with julienned basil, but not too mush!
