As a part-time cooking instructor there are several menus that I dream about teaching, especially when the food we cook in class include my favorite dishes. I am a pizza fiend, and this past weekend I finally got to teach Swedish pizza.
Our menu: caraway rye flatbread with radishes and Love Tree Farmstead sheep cheese, banana curry pizza, Swedish meatballs with lingonberry and red pepper sauce pizza, and just-picked raspberries with amazing scones from FIKA. And of course no Swedish pizza party would be complete without a vinegary slaw of pizzasallad.
Pizza salad accompanies every pizza in Sweden. Some are sad versions of pale cabbage slaw while others are masterpieces of color and texture. For our class we went the colorful route using bok choy, peppers, and carrots fresh from the farmers market. Masterpiece indeed!
What made this particular class especially exciting was our students' enthusiasm for pizza. We threw out the measuring rules for the cheese that topped the pies and each pizza came out of the oven bubbling with good local smoked provolone and creamy mozzarella. Students who admitted skepticism regarding banana curry were blown away by its deliciousness. We even made a vegetarian version of our Swedish meatball pizza and non-vegetarians loved that pie as well. Each pizza that came out of the oven was even better than the one before it.
August is the perfect time to celebrate the flavors of summer on a slice, and in a salad.
1/2 large or one small cabbage, shredded or sliced very thin
1/2 cup minced red onion
1 red pepper, cut into matchsticks
1 carrot (optional), shredded
For the dressing:
1/2 cup olive oil
1/4 cup vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon black pepper
Place vegetables in large heat-resistant salad bowl. In saucepan combine oil, vinegar, water, salt, and pepper and bring to boil. Pour hot brine over vegetables and mix well. Refrigerate until ready to serve.
*Adapted from delishhh.com.