Spring Pizza! Parsnip, Garlic, Feta, Onion and Arugula. Caramelized. Minneapolis Home and Garden Show 2018

Here we are again!  The 2018 Minneapolis Home and Garden Show. So many cool things to see and do. I wander through the Minneapolis Convention Center following the aromas of freshly baked bread, simmering soup, fresh vinaigrette or a parsnip pizza?? That’s right. I will be showing all of the wonderful Home and Garden Goers what a spring pizza is all about on Easter Sunday at 2pm.

Don’t miss Marjorie Johnson just after with her famous Bunny Rolls!

What do I always say?  “Whatever it is you are searching for…I hope you can eat it.”  Chefs and celebrities alike will join us this weekend and next. First up, Spring Pizza.

No red sauce here, thank you.  Still warm roasted garlic heads are smashed into a mortar and pestle with coarse ground salt, freshly ground black pepper and only the slightest bit of extra virgin olive oil. The first turn of the pestle releases a mouth-watering aroma of sweet, caramel, buttery roasted garlic.  This is the sauce. (lip smack)

I use ready-made crusts to speed up to the part where I eat. I pre-cook the crusts about 10 minutes while gleefully smashing around the garlic for the sauce, often resembling The Swedish Chef from The Muppets…Flurbidy Durpin…arlicky slurpin…

I use leftover roasted parsnips from  a meal prior, as well as caramelized onions that I have frozen. (See recipe for Crock-Pot caramelized onions……………………………………………….)

Oh Sorry!  I was swept back to the night I put raw onions, butter and love into a Crock-Pot and awoke to perfectly caramelized onions!  Seriously like magic.  But, not.

Crust.  Roasted Garlic.  Caramelized Onion.  Roasted Parsnip. Feta “is betta” and Arugula.  Bake in a 400 degree oven for approximately as much time as you need before “hangry” turns into “HANGRY!”

Cut and enjoy.

Fold and inhale.

Open mouth wide enough to place said pizza in and swallow. (pretty much my go-to)

See you soon!

“Whatever it is you are searching for…I hope you can eat it.”


“Kumquat(ly) and no one gets hurt”

No one got hurt

No one got hurt

I look forward to the look on ones’ face when they eat a Kumquat. I had not had a kumquat until about a week ago. Not only did it make me pucker, but once I swallowed the gallon of saliva my mouth produced from the sour little morsel, I giggled. Then ate another. Food makes me happy. My family loves food.  We live, love and learn food together.

When getting together, the first thing we all text mom is…”what are we having to eat?” I know you are smiling and I know why. The art, beauty and act of cooking food has brought my family closer together. Our food chat is constant from the minute we know we are getting together, but endless texts in-between showing off what we have masterfully created or successfully failed at in our own kitchens is fuel for our culinary knowledge. A spoonful of sibling competition, goes a long way.
Three of us are now grown or at least old enough and somewhat wise enough to cook something other than Ramen noodles or tortillas with cheese. We have all in some form or another found comfort in food.

I am not talking comfort food to cure what might be an, “I had a bad day and all I want is a huge pile of spaghetti and a meatball the size of my head” comfort, although it may have happened once or twice. I am talking about a hunger for food knowledge. I know you share this hunger.

Want to know how a kumquat is grown?  A bonsai-say-what?  Add a pinch of kumquat infused sea salt to a salad and you just might giggle.  Follow me to the next blog and learn a little more about kumquat.

For my love of food, family and knowledge (and to one-up my brothers) thank you for reading.

Senorita Tijerina
“Whatever it is you are looking for, I hope you can eat it!”