Quarantine Meals | Flatbread Pizza

Submitted by Jules in LA

Ok, so “pizza with spicy honey” was the actual submission; however, I didn’t have any spicy honey and my quick mixture of sriracha, apple cider vinegar, and honey turned to gum in a matter of minutes after boiling. I would suggest getting some Mike’s Hot Honey, if you’re looking for the real pepper-infused honey.

Pesto Pizza with Tomato, Spinach, and Sausage

Ingredients (in order of addition):

1 pre-made flatbread

Enough pesto to cover the entire crust (approx. two Tb)

1 Tablespoon of marinara (optional)

1/4 cup cooked pork sausage

Handful of spinach

Shredded mozzarella cheese

1 sliced roma tomato

Freshly grated parmesan cheese

The next creation is a sweet & savory take on pizza: Carmelized Onion & Bacon with Brie

Ingredients:

1 pre-made flatbread

Carmelized onion - sauté 1/4 of a vidalia onion in olive oil

Candied bacon bits - Cut one slice of uncooked bacon into bits. Fry in a skillet with a good pinch of brown sugar (I added a slice of ham as well.)

About 10 slices of brie cheese

Healthy handful of arugula - It will “crispify” in the oven, so you might want to add after baking :)

Drizzle of honey

Bake on 400 degrees for 8-10min, checking frequently.

To complete the meal, use your leftover spinach and arugula to make a side salad. Enjoy!

Quarantine Meals | 01

Name: Jalynn

City of Quarantine: Knoxville, TN

Quarantine Meals:

BREAKFAST - zucchini bread

I've been eating this zucchini bread since I was little. It's super easy to make, and I got the recipe from my mom, so basically it's the best. Tip: Use a blender to chop zucchini and blend the rest of the ingredients for the smoothest batter and easiest cleanup.

Blend wet ingredients:

2 cups chopped zucchini

1 cup canola oil

3 large eggs

1 1/2 teaspoon vanilla

1 1/2 teaspoon lemon extract

1 1/2 teaspoon orange extract

Then, add dry ingredients:

2 cups flour

2 cups sugar

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon (pictured: Penzey’s)

1/4 teaspoon nutmeg (couple shakes)

Spray loaf pans with oil and bake on 350 for 40 minutes or until toothpick comes out clean.

LUNCH - pasta primavera

"If you could only eat one food for the rest of your life, what would it be?" Hands down, my answer is always zucchini. It’s such a versatile ingredient! These veggies got a quick sauté in olive oil and pesto, and they tasted delicious.

1 box of pasta of your choice - I used penne

2 small zucchinis

1 yellow squash

heirloom tomatoes

chopped carrots

1/2 sweet onion

handful of fresh spinach

as much garlic as you can handle

Don’t worry, I’m not usually a day drinker. This project is about practice, and practice requires proppage. That being said, no wine was wasted.

DINNER - a brownie and ice cream

It’s fine, this only happened like twice. Tell me I’m not alone?

A few nights ago, I opened a box of brownie mix and realized I was out of canola oil. I found some ghee (clarified butter) in my cabinet and did a quick Google search to verify the substitution. This is now my new favorite way to make a brownie. It was so. good. Topped with a scoop of Magnum White Chocolate Ice Cream (chunks of white chocolate in every bite!) and a super easy ganache (chocolate chips and cream).

Box of brownie mix

Substitute canola oil with ghee - use same amount

Add nuts if desired

A scoop of ice cream

What are your quarantine meals? Send them to me, and I’ll make them to add to the photo series!

Year in Review | food edition

At the beginning of 2017, I made a commitment to believe in my work. I'm typically on the anti-New Year's resolution train, but this goal has been a steady challenge that stuck with me all year... because to believe in your work, you have to make good work, and to make good work, you actually have to believe in your work. [insert quarter life crisis] 

I started chipping away at this goal by moonlighting as a food photographer. Sometimes this meant playing with ingredients in my kitchen.... 

And sometimes it meant reaching out to local chefs and culinary art students and photographing their events. 

I also made a job change, and it's already providing me new opportunities to keep working on these goals. 

My goal for 2017 hasn't gone away just because the year is over; I'm just adding on another layer for this year: believe in the process. All good things take time, and that is ok.  

p.s. click food to see more