Calazone

 Over the last 27 years, my daughter Mary and I've passed the Breitenbush Cookbook back and forth several times. 

Breitenbush cookbook

With a snowy week and lots of time at home, she's been cleaning out her cookbook shelf, so it's come back to me! Mary asked about favorite recipes contained therein - what a treat to revisit them, and see our notes on GF modifications and other tips! 

One of them is compiler Sara Joy's Calazones. Growing up in NY, she and her twin sis loved their family tradition of pizza on Saturday nights. Calazones make nice personal pizza, and were always popular at the Bush! 

I was on Healing Arts and lived at Breitenbush in the early 90s, and have enjoyed many meals from the BB kitchen - this post has several pics of the land and river. 

Winter Calazones

Root veggies, mushrooms and greens are nice options in winter - for this batch, I used cilariac, parsnip, onion, chard, garlic, acorn squash and endive.

Calzone • veggies • meltable mozarella • pesto

Herbs included Rosemary, sage, oregano, thyme, green onion, parsley from the garden plus an Italian herb and allium blend. 

Gaz Oakley - Meltable Mozarella (100 Vegan)

I love pesto - so used that for the sauce, and made a quick batch of 'Meltable Mozarella' (cashew and hemp hearts, cassava flour, nutritional yeast, white Miso, lemon juice) per Gaz Oakley's Vegan 100 💚 A trained chef now living in the Welsh countryside, Gaz offers lovely recipes and beautiful presentation! 

Sourdough Crust

And it was fun to pull out the rolling pin for the GF sourdough pastry! I added turmeric and herbs to the mix, per Jeffy's yellow bread recipe. Cooking in the air fryer, I lowered the temp to 300°, needed to flip them and cook a bit longer (20 minutes + 8 at 320° after flipping.)

Breitenbush continues to offer a variety of wonderful, tasty vegetarian meals (with special diet choices - gluten, egg and dairy free!) The kitchen staff was working on a new iteration during 2020, before the wildfires closed camp that fall. 

The Breitenbush food philosophy is outlined on the back cover, 'We find organics are superior in taste and quality, so we use as much organic, local, fresh produce as possible, trying to stay in rhythm with the seasons and the crops. Our grains, cereals, beans and flours are also organic. 

'Our goal is to support the environment, local farmers, and a collective increase in consciousness toward the planting, growing and harvesting of organic food.'

The Calazones are delicious, especially topped with a bit more pesto! A digital copy of the cookbook is available through the virtual storefront! All purchases help this beloved community, which is still recovering from the 2020 wildfires! 

Do you have favorite winter recipes?