Appetizing Thoughts: Short and Sweet

Dear My Life Runs On Food’s loyal audience, this message short and sweet: Over the next few weeks, we’re moving into a new apartment, and there are other factors in my life demanding more attention over the next several months. My heart is heavy at life’s setbacks demanding I pause this project. However, I’m frequently on social media, especially on Instagram @SanuraJamila.

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Parade Magazine: Roast Sweet Pepper Pizza

Roast Red Pepper Pizza

Now that cooler nights are here, I can turn on the oven to it’s highest temperature to make pizza. This pizza has a mild spicy cornmeal crust that most kids will love. It’s topped with homemade roast peppers with a smoky and candy sweet taste sans the spice. The peppers are layered over a herbal ricotta cheese and baby spinach leaves. Balancing the sweetness of the pizza, salty kalamata olives gently top the roast peppers with a handful of shredded parmesan cheese (try it with asiago, too). The result: A pizza that warms your family’s soul into the first few days of autumn.  Read more

Fried Zucchini Flowers Stuffed with Ricotta Cheese

Fried Zucchini Flowers with Ricotta Cheese

At this time of year, farmer’s markets or specialty stores randomly place loosely packed beautiful, yellow flower blossoms in the produce section. Those are zucchini flowers. They’re not meant for decorative vases to spruce up a room. Are they for salads? Maybe, if you want to feel light and delicate. There’s a better way to enjoy them. Let’s take a break from the green leafy stuff. Why don’t we wrap those delicate petals around a stuffing made with fresh herbs and whole milk ricotta (don’t cheat by buying low-fat, it’s not fair to the taste buds), and fry them golden brown. Read more