Our farmers market dinner on Sunday was the perfect way to finish an amazing weekend. Duncan and Scott had been out skating all day and they picked up the last of the needed ingredients on the way home. I got a kick out of picturing the two of them on their truffle oil and creme fraiche run to Molly Stones. It's definitely not what most people would have envisioned them buying.
Duncan rolled out our Trader Joe's whole wheat pizza dough while I sliced up the farmers market mushrooms and grated our Cowgirl Creamery Cheese. We brushed the pizza dough with truffle oil and salt and pepper and let it cook up for about 5 minutes in a 450 degree oven. Next we covered it in mushrooms and cheese (I'm pretty sure it's the Wagon Wheel cheese they mention here). We baked it for another 10-15 minutes until the crust was browned and the cheese bubbled up. We finished it with our farmers market arugula tossed with just a tiny bit of olive oil and salt and pepper. We served our gourmet pizza with our freshly roasted beets, goat cheese, and greens. Yum!
For dessert I sliced up these beautiful strawberries in the Cuisinart. I made a simple syrup by combining 1 cup of sugar and 1 cup of water over a medium heat until it was clear. Next I added about 1/4 of a cup of balsamic vinegar and poured that over the berries. I let them marinate in the fridge for a few hours and served them up with a dollop of creme friache. So simple and delicious!