Stromboli aren’t something that I make very often, but I should make them more. Like calzone, they are pretty versatile and you can make them with a slew of fillings. They can be eaten warm or at room temperature and I personally think that they are a great alternative to a sandwich on a picnic. I made these with a sourdough (had to feed Alice!) but you can make it with a yeast pizza dough or even a store bought dough.
If there is a “flavor profile” that I think of as “very American”, it is “Ranch” — every culture has one or a few signature flavors, and this one I think is pretty American. The packets that you can buy (like the Hidden Valley ones) are also a popular request item when I go to Germany. It’s actually not all that hard to make yourself — just got to get those ratios right — and this time, I decided to take my spice mixture to another level by adding tomato and chili powders. I know there may be some “Ranch Purists” out there that might not agree, but I think it is pretty darn good.
Last week, I was talking about “early summer” fruits and veggies, so here I made something with some of my favorites: asparagus, peas and snow peas. Added a light pesto sauce (my fallback when I don’t know what else to make), and voila! A great little lunch or dinner and a really simple, straight forward recipe. What are you making with those fresh fruits and veggies out there?
