The White

Remember last week when I told y’all all about my awful luck with restaurants staying in business and I shared one of my favorite places to eat in Athens {Georgia not Greece}? Well wouldn’t you know it…

Just kidding. They didn’t close. {Freaked you out there didn’t I, Mama?}

Oh man, now I’ve really jinxed it.

But really how could they with all the delicious things that have going on. Today’s recipe was inspired by my Mama’s favorite, the White Pizza. Being the queen of neutrals that she is, it really isn’t surprising that she’d go for the most monochromatic option, but what is surprising is how flavorful that sucker is! It’s strong on the garlic and has the perfect blend of melty cheeses and crisp, buttery focaccia.

Kiwi+Peach: The White

The White

The Mix
1/2 cup ricotta cheese
1-2 cloves of roasted garlic
1/2 tsp salt

The Assembly
2 large wedges of focaccia
4-5 fresh basil leaves, sliced
1/2 ball fresh buffalo mozzarella

In a medium sized bowl, mix the cheese, garlic, and salt together well.

Split your focaccia wedges down the middle to make two slices. {You know like for a sandwich.} Liberally spread the mix on both slices. Sprinkle the bottom slice with the basil strips and then cover with chunks of your mozzarella.

Pop everything in the oven on broil {or grill for y’all Kiwis} for about 5 minutes or until the mozzarella has melted. When its finished top it off and enjoy!

Creamy Goat Cheese Pasta with Sun-dried Tomatoes

Having spent pretty much my entire life in the world of education either as the daughter of a teacher, a student, or a teacher myself, August has always meant one thing–back to school. I know that lots of folks in other parts of the country don’t start back until September {or, you know, February if you’re in NZ}, but in Georgia, we go back in August.

Maybe y’all that go back in September have the right idea though. August is still summer! The weather is still beautiful and there are lots of beautiful summery fruits and veggies in season and just asking to be carefully crafted into the most perfect summer dinner.

But once we go back to school… there just isn’t time! Especially in those first couple of weeks. The trick, I’ve found, is to have a few super quick weeknight meals up your sleeve that you can make on auto pilot. So for all my teacher friends who are back in school here is one of those recipes. It’s a super quick and healthy alternative to eating out multiple nights a week and, let’s face it, much cheaper. If the carnivore in your house really needs some meat, you can always stir in some shredded rotisserie chicken.

Are you back in school yet? What are some of your go-to week night meals? Some of our other favorite quickies are the cashew chicken noodles, Greek couscous with zucchini, and of course, my summer favorite.

Kiwi+Peach: Creamy Goat Cheese Pasta with Sun-dried Tomatoes

Creamy Goat Cheese Pasta with Sun-dried Tomatoes

{adapted for two from Martha Stewart}

The Pasta
6 oz whole wheat rigatoni {or some other kind of tube pasta}
1/2 cup sun-dried tomatoes, sliced
pinch of salt

The Sauce
2 tsp. olive oil
2 Tbsp. pine nuts {or sliced almonds}
1 clove of garlic, minced
1/4 tsp. red pepper flakes
1 cup white wine
3 ounces goat cheese, crumbled {plus a bit more for the top}
8 or so fresh basil leaves
fresh ground black pepper

To get started prepping, heat a large pot on medium high heat and boil your jug. Slice your sun-dried tomatoes into thin strips.

Pour the boiled water into your pot and when it has returned to a boil, add the pasta, sun-dried tomatoes, and salt. Cook the pasta, stirring occasionally, according to the package directions {usually 8-10 minutes for the tube pasta}. When its finished, drain the water then return the pot to the heat. {Just leave the pasta and sun-dried tomatoes in the strainer for a minute. We’ll get back to that in a quick minute.}

Drizzle the olive oil in the pot and then add your minced garlic, pine nuts, and red pepper flakes. Mix well and stir continuously until the pine nuts have toasted a bit. Add the wine and let it cook until the wine has reduced by half. Grab your pasta and sun-dried tomatoes and pop it back to the pot. Add the goat cheese and basil then stir very well.

Plate up and then sprinkle with crumbled goat cheese, a few grinds of black pepper, and a couple basil leaves.