The Every Kitchen

Telling food stories, one kitchen at a time

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Fig & Mushroom Barbecue Pizza

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And an update on Miller Pup!

Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
I don’t usually post on a Friday morning, but my week has been a little nuts. Normally I would just wait until Monday, but I have something *super* *new* and *different* planned for Monday. Stay tuned.

I’ll try to keep this short and sweet since I know you’re reading it at your work computer and you are hitting “minimize” when your co-worker enters the office or when your boss walks by your cubicle.

[Insert diagram/infographic/datasheet here so it looks like you’re being productive.]

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Simple Tomato & Burrata Salad

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Impress anyone with this Simple Tomato & Burrata Salad | www.theeverykitchen.com
I know some of you guys are waiting to hear what I made Chipotle Mayo for, but… Ermagherrrd. It can wait. I need to share my love for burrata cheese with the entire online world.

I mean, tomato season is on its way out the door. Don’t shoot the messenger. Just tellin’ it like it is. This is my absolute favorite way to eat tomatoes. I know I said the same thing last week. I wasn’t lying. Tomato & Goat Cheese Tart is crazy delicious. But its totally allowable to have a two-way tie, or an eight-way, or even a 17-way tie in the food world. I would say it’s encouraged even.

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Summer Stone Fruit and Prosciutto Pizza

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Peaches and nectarines are a delicious summery touch to this healthy whole wheat pizza at www.mybottomlessboyfriend.com
This is my last peach recipe of the summer! Are you weeping with me? Shed tears for one minute only because juicy summer peaches may almost be behind us, but we’ve got juicy summer tomatoes ready to step in!

In other news: my teeth are doing okay. I felt well enough on Friday to lay by the pool and get sunburnt. And felt well enough on Saturday to go camping. (And by camping, I mean that I arrived at a campsite, couldn’t figure out how to hang up my borrowed hammock, got even more sunburnt, and 12 hours later my carpool drove home. And just to be clear, it’s not a “girly thing” – one in my carpool was a male and one was a dog. It’s just that we all have a great appreciation for showers, beds, and air conditioning.) And I haven’t taken pain medication in three days. So you could say I’m doing just fine.

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Peach and Prosciutto Caprese Salad

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Peach & Prosciutto Caprese Salad: The BEST way to eat those summer peaches. Get the recipe at www.mybottomlessboyfriend.com
I’m republishing this almost one year to the day! Should I wait another three days to republish, so that my perfectionism can sing its heart out with the fortuitous bliss that is 365 days by accident? Nope. I want to share this with you NOW! Peach season is upon us and I can’t think of anything else I would rather make with my Farmer’s-Market-Fresh Peaches. Not even cake or cobbler or pie. Just this salad, which is healthy and indulgent both at once, and which is my favorite kind of food.

Why am I republishing? Because of this:

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Mushroom Pesto Arugula Flatbread

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This recipe for Mushroom Pesto Arugula Flatbread takes just 20 minutes if you use a Pillsbury Crust, which means you can have a light spring dinner on the table any night of the week! It's so delicious, you'll still devour it in half the time it took to make. | theeverykitchen.com
This recipe for Mushroom Pesto Arugula Flatbread takes just 20 minutes if you use a Pillsbury Crust, which means you can have a light spring dinner on the table any night of the week! It’s so delicious, you’ll still devour it in half the time it took to make.

Let me just start by saying, I’m not a pizza person.

Don’t get me wrong… I like pizza. It’s just that, if I’m going to indulge, I can almost always say NO to pizza, so that I can say YES to cookies and cake.

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