Carrot Pizza with Fontina and Red Onion

Ingredients:

• For the carrot purée:
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced
  • 1/2 cup white wine
  • 1/2 teaspoon kosher salt
  • 1/4 cup mascarpone
  • 1/8 teaspoon cayenne pepper
• For the pizza:
  • 1/2 pound prepared pizza dough, room temperature
  • All-purpose flour (for surface)
  • Olive oil (for brushing)
  • 8 ounces Fontina cheese, grated (about 2 cups)
  • 1/2 medium red onion, root intact and thinly sliced lengthwise into wedges
  • 1 cup (loosely packed) carrot fronds or baby arugula

Instructions:

• For the carrot purée:
  1. Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often, until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to brown, about 5 minutes, then add wine and cook, stirring often, until reduced by half, about 2 minutes.
  2. Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes.
  3. Transfer mixture to a blender. Add mascarpone, cayenne, and 1/4 cup water. Remove stopper from lid or leave lid slightly ajar, cover with a towel (hot liquids can splatter), and purée until smooth.
• For the pizza:
  1. Place 2 overturned rimmed baking sheets in the upper and lower thirds of oven and preheat to 450°F.
  2. Divide dough in half on a lightly floured surface and form into 2 balls. Roll out balls into ovals about 6x10 inches in size (make sure they fit on baking sheets). Remove preheated sheets from oven and brush bottoms with oil. Carefully place dough on sheets and brush with more oil. Return to oven and bake until dough is beginning to brown, about 5 minutes.
  3. Spread reserved carrot purée evenly on pizzas, then sprinkle with cheese and onion. Return to oven and bake pizzas, rotating the sheets and swapping their positions on the oven racks halfway through, until cheese is melted and bubbling, 10–12 minutes. Transfer pizzas to cutting boards, top with carrot fronds, and slice.
• Do ahead:
  Carrot purée can be made up to 2 days in advance and stored in the refrigerator until you're ready to assemble the pizza.

epicurious.com/recipes/food/views/carrot-pizza-with-fontina-and-red-onion-56389448

Coconut Curry Tomato Sauce

Ingredients:

• 2 tablespoons peanut or canola oil
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 1 jalapeño, seeded and minced
• 1/2 tablespoon minced fresh ginger
• 1 1/2 tablespoons mild curry powder
• One 28-ounce can peeled tomatoes, chopped and juices reserved (Or, try roasting your CSA tomatoes and then peeling them out of their skins)
• One 14-ounce can unsweetened coconut milk
• 1 teaspoon sugar
• Salt and freshly ground pepper
• 2 tablespoons chopped cilantro

Instructions:

• In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeño and ginger; cook over moderately high heat, stirring, until softened, 5 minutes. Add the curry powder and cook until fragrant, 1 minute. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, until slightly thickened, 20 minutes. Stir in the cilantro and transfer to a bowl.

  Make Ahead

  The sauce can be refrigerated for up to 5 days.
  Applications
  Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a sauté at the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.

foodandwine.com/recipes/coconut-curry-tomato-sauce

Caponata

Ingredients

• 1 ½ pounds eggplant (1 large), roasted
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 stalks celery, from the inner, tender stalks (the heart), diced
• 3 large garlic cloves, minced
• 2 red bell peppers, diced
•  Salt to taste
• 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
• 3 heaped tablespoons capers, rinsed and drained
• 3 tablespoons coarsely chopped pitted green olives
• 2 tablespoons plus a pinch of sugar
• 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
•  freshly ground pepper to taste

Instructions:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

cooking.nytimes.com/recipes/1016445-caponata