Category Archives: Main Course

Preheat the oven to 450 degrees with either a pizza stone or sheet tray inside of it to get hot.

Peel and slice the onions into thin rounds. Heat a large cast-iron skillet over high heat and add the onions with 1 tbsp of olive oil. Start with the lid on for about 5 minutes. Then turn the heat to medium low after the onions have softened and begin to brown. Continue stirring the onions every few minutes, alternating between lid on and off, until everything is browned and caramelized (about 20 minutes total).  Right before the onions are done, add the minced garlic and cook for 60 seconds. Season with salt/pepper and remove from heat. 

In a small bowl, mix together the goat cheese, honey, oil, lemon zest, amd a pinch of salt and pepper. Set aside. 

Roll out one ball of the dough on a lightly floured surface into a 12 inch round circle (or rectangle, sometimes the dough has a mind of its own).

Remove the sheet tray from the oven and drizzle the pan with olive oil. Carefully place the dough on the hot tray. Spread the crust with a drizzle of olive oil and the caramelized onions. Evenly dollop the goat cheese mix over the pizza. Slice the dried figs into thin slices and evenly spread them over the pizza. Slice the brie into slices and place evenly over the top. 

Bake for about 10 minutes, or until the crust is lightly brown (this will depend greatly on the thickness and shape of your pizza so be sure to check it periodically). Dress the arugula with half a lemon juice, 1 tsp of olive oil, salt, and pepper. Remove the pizza from the oven and drizzle with truffle honey.  Top with a handful of dressed arugula and more truffle honey, enjoy! 

To prepare the Salad:

Add the arugula, walnuts, and avocado to a salad bowl. Drizzle with olive oil, lemon, salt, pepper and toss.

In a large sauté pan, cook the peppers and onion until soft (about 15-20 minutes). Remove from heat and set aside. 

Peel the eggplant in striped and cut into 1 inch dices. Add to the other saute pan with 2 tbsp of oil and ¼ cup of water.  Let cook, covered, for about 30 minutes or until fork-tender. 

Add sugar and 2-3 tbsp white wine vinegar.

Add tomato sauce, raisins, and capers. Taste for seasonings and adjust salt, pepper, and sugar. Garnish with pinenuts.

For the Polenta 

Bring the stock to a boil in a large pot. Gradually whisk in the cornmeal. Keep whisking for a couple of minutes until the polenta thickens, then turn the heat down to low. Continue to stir often for about 10 minutes until it is tender and smooth. Season salt and black pepper then stir in the butter and parmesan. Stir until smooth. For extra smooth polenta, blend the cooked polenta in a food processor, blender, or emersion blender. If it becomes too thick you can add milk or broth. Taste for seasonings and adjust. Spoon into a bowl and then spoon the caponata over the top. Finish with fresh basil, parmesan, and goat cheese. Enjoy!