Pizza

Basic Pizza Sauce

1 (15-ounce) can Muir Glen Organic Tomato Sauce

2 tablespoons extra-virgin olive oil

2 medium garlic cloves, grated on a Microplane

1 1/2 teaspoons chopped fresh oregano

3/4 teaspoon fine sea salt

1/4 teaspoon black pepper

Stir together all ingredients in a bowl. Use immediately, or cover and refrigerate up to 2 days.

Classic Cheese Pizza

1 ball Artisan Pizza Dough

All-purpose flour, for dusting

Semolina flour, for dusting

1/4 cup Basic Pizza Sauce

3 ounces shredded low-moisture mozzarella

Fresh basil or oregano leaves, for garnishing

Let chilled covered dough stand at room temperature until dough is cool (not cold) and a fingerprint remains when dough is pressed, 1 to 2 hours. Transfer 1 dough ball to a heavily floured surface. Using floured fingertips, firmly press all over dough, leaving a 1/2-inch border.

If cooking in your home oven, preheat to 500°F with a baking steel or large round cast-iron pizza pan (such as Lodge 15-inch) on middle rack. Let pan preheat in oven for about 30 minutes. If using an outdoor pizza oven, preheat pizza oven and pizza stone according to manufacturer's instructions on high 20 minutes. (Note: Cooking with wood takes more experience to control the heat, so we've only included instructions for gas oven cooking here.)

Form a C-shape with the outer edge of your hand, and press firmly inside dough border to define a 1/2-inch wide ring around edge of dough. Lift dough onto the knuckles of both hands, and gently stretch, rotating dough after each stretch to maintain its round shape. Continue gently stretching dough, allowing gravity to help it expand, until a 10-inch circle of even thickness forms, with a slightly thicker outer ring. Lay dough round on a semolina-dusted pizza peel, reshaping as needed to form a circle. Spread dough round with Basic Pizza Sauce. Top with shredded mozzarella.

Gently shake pizza peel with prepared pie to loosen. If pizza feels stuck in any areas, carefully lift pizza edge with a bench scraper, and dust peel with a 1:1 mixture of semolina and bread flour. Unload pizza onto preheated pan in home oven, or onto stone in outdoor pizza oven using quick, decisive movements: Set the peel edge on the pan at about a 20-degree angle, and quickly pull back peel to slide half of the pizza onto the pan. Gently shake the peel side to side while pulling it back to slide the rest of the pizza onto the pan, allowing it to stretch slightly.

If baking in a home oven, bake at 500°F until edges of crust have puffed slightly, about 3 minutes. Rotate pan 90 degrees, and increase oven temperature to broil. Broil until pizza is cooked through and crust is browned, 3 to 6 minutes. If baking in an outdoor pizza oven, cook pizza, using peel to rotate pizza 90 degrees every 20 to 30 seconds, until cooked through and crust is risen and charred in spots, 2 to 4 minutes.

Using peel, transfer pizza to a cutting board. Garnish with fresh basil or oregano, if desired, and cut into wedges.

Lemon Rice

Rice - 1 cup

Gingelly Oil - 4 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Bengal Gram Dhal - 1 tsp

Cashew nut - 1 tbsp.

Peanut - 2 tbsp.

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Turmeric - 1 tsp

Ginger - 1 tsp, grated

Green Chilli - 1, minced (optional)

Lemon - 1, juiced

Salt

Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside.

Heat Gingelly Oil in a large pan.

Temper Mustard, Urad Dhal, Bengal Gram Dhal, Cashew, Peanut, Red Chilli, Asafetida and Curry Leaves.

Add Turmeric powder, Ginger and Green Chillies; give a quick stir.

Reduce heat to low and stir in cooked Rice. Squeeze in Lemon juice and give a good stir. Mix thoroughly without any lumps.

Season the Rice with required Salt and remove from heat.

Keerai Thoran

Spinach - 4 cup, chopped

Red Chilli - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp.

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chilli - 2

Shallot - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Add all the ingredients under "to grind" in a chutney bowl and grind coarsely.

Heat a pan with Coconut Oil, add in Mustard seeds, and whole Red Chillies.

Add in the coarsely ground Coconut mix and saute for a min.

Add chopped Spinach and stir well, along with required Salt. Keep mixing and stirring for about 5 minutes, until the Spinach is cooked nice and dry.

Serve warm with Rice.