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The original origin of pizza is not clear whether it was in Italy or Greece, but when these flat breads became popular in the streets of Naples in the mid 1800’s they began to be know as pizza.
We love fresh, homemade pizza and recently had a pizza class that was lots of fun. The main things to pay attention to are the dough and the sauce! After that you can top your pizza with whatever you would like. Be creative, have fun! We would love to hear from you and find out what combinations you like best!

Tomato Herb Pizza Sauce

This is a basic sauce recipe and can be refrigerated for about a week or frozen and used later. A good sauce can “make the pizza”.

• 28 ounce can chopped tomatoes (Or 28 ounces of fresh home grown peeled tomatoes)
• 1 tablespoon extra-virgin olive oil
• 2 large garlic cloves, minced
• 1 medium onion, finely minced
• 2 tablespoons fresh basil leaves, minced
• 1 tablespoon fresh oregano, minced
• URBANherbal Tomato Basil Savory Salt and Fresh Ground Black Pepper

Combine all of the above ingredients in the bowl of a food processor except the Salt and Pepper. Process until smooth. Season to taste with the Salt and Pepper. Use as needed. The rest of the sauce can be frozen in small batches for use later.

Pizza Dough

Makes dough for 4 10 inch pizzas

• 9 tablespoons extra virgin olive oil
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 6 cups all-purpose flour

Combine 1 tablespoon of the olive oil, yeast, sugar, salt and 2 cups of 115 degree water in a bowl, stirring to blend. Set aside until foamy, about 10 minutes. Stir in the flour to form a smooth dough.

Transfer to a floured work surface and knead until the dough is smooth, 8 to 10 minutes.

Form the dough into a ball and place in a large, lightly oiled bowl, turning to coat all sides with the oil. Cover the bowl with plastic wrap and set aside until tripled in bulk, about 3 hours.

Punch the dough down and divide into four equal parts, forming each portion into a ball. Wrap each ball in plastic wrap and place into zip sealing bags. Allow the dough to sit in the refrigerator for two days before using. The dough can also be frozen for later use.

To make the pizza, place pizza stone on a rack in the lower third of your oven with the temperature set at 500 degrees for 1 hour. Transfer 1 dough ball to a flour 17 x 13 piece of parchment paper. Working from the center, gently flatten the dough using your fingertips, leaving the edges thicker than the center. Stretch the dough to a 10 inch diameter.

Cover loosely with a towel and let the dough rest for about 15 minutes.

Brush the edges of the dough with olive oil. Spread ½ cup pizza sauce over the dough, leaving about 1 inch border. Top the sauce with whatever ingredients you want. Transfer the dough from the parchment paper to the pizza stone and bake for about 15 minutes, or until browned Remove pizza with a large spatula, slice and serve.

Topping Ideas:

• Margherita Pizza with Mozzarella Cheese & Fresh Basil Leaves to garnish
• Artichoke and Brie Pizza
• Four Cheese Pizza (Mozzarella, Blue Cheese, Cheddar Cheese and Brie)
• Meat Lovers Pizza (ham, pepperoni, mushrooms, pastrami, red bell peppers, mozzarella cheese and cheddar cheese.
• Pepperoni & Red Onion Pizza
• Sirloin & Blue Cheese Pizza
• Dessert Pizza (omit the Pizza sauce and add peaches, sliced, brown sugar & butter
• Breakfast Pizza with bacon, eggs and your choice of cheese
• Valentine’s Pizza with bacon, Camembert Cheese, Arugula & Scallops ( cut the dough in a heart shape)
• Mexican Pizza with Chorizo, Manchego Cheese, Mozzarella Cheese & Jalapenos
• Mini Pizza’s make little dough balls about 2 to 3 inches pressed and put your desired topping on.

Ingredients:

• 1 (12 pound) Turkey
• 6 sprigs of fresh thyme
• 6 sprigs of fresh rosemary
• 5 sprigs of fresh sage
• ¼ cup of fresh chopped flat leaf parsley
• 4 cloves of garlic minced
• 1 teaspoon of fresh ground nutmeg
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 4 stalks of celery, cut into quarters
• 1 onion, cut into quarters
• 1 orange, cut into quarters
• 1 cup of unsalted butter, softened
• 1 cup of agave syrup, we prefer organic blue agave
• 1/3 cup extra virgin olive oil

Preparation:

Rinse turkey inside and out and pat dry, and remove the neck and gizzard, heart and liver. Put those into a small stock pot with the exception of the liver and add 2 cups of water to slowly simmer for a number of hours for the base for your gravy to make later.

In the bowl of a food processor put all of the herbs, without the stems, including the garlic and nutmeg. Pulse until well minced. Take 1/3 of the minced herbs and blend well with the butter. Take 1/3 of the herbs and blend well with the agave syrup.

Loosen the skin of the turkey all over the breast and leg areas and slide the herb blended butter under all of the skin areas. Place the onion, celery, and orange slices into the cavities of the turkey and season with the other 1/3 of the minced herbs. Tuck the wings of the turkey under the back to prevent burning. Then tie the legs of the turkey with string. Use some of the butter blend and slather all over the top and legs of the turkey. Then brush the agave herbed blend over the top of the turkey. Then brush olive oil on top of that. Cover the breast of the turkey with foil to prevent the white meat from over cooking. Insert a meat thermometer into the middle part of the thigh, making sure to not have it touch a bone. Lay the turkey on a rack, in a roasting pan and sprinkle the rest of the onions, celery and oranges around the turkey, and season with a little salt and pepper. Pour 1 cup of water and one can of chicken stock in the roasting pan, but not on top of the turkey.

Roast a 325 degrees for 2 hours. Remove cover of foil, and baste with the agave herbed syrup and olive oil. Return to the oven for another 1 ½ hours or until the meat thermometer reads 185 degrees. Let stand for about 20 minutes, loosely covered, before serving. Place on a serving platter and garnish with fresh rosemary, sage and parsley sprigs and serve.

This delectable quiche will have you coming back for more. It’s a wonderful lunch or dinner entree, and serves the dual purpose of being both healthy and delicious.
Cumin-Black Bean Quiche Recipe

• 1 baked 9 inch, deep-dish pie crust
• 5 large eggs
• 1 ½ cups of half and half
• 1 16 ounce can of black beans, drained
• 2 cloves of garlic, minced
• ½ half of a 4 oz. can of diced mild green chilies, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¼ cup onion chopped
• ½ cup sour cream
• 1 cup shredded Monterey Jack cheese
• ½ cup guacamole
• 1 medium tomato, chopped
• 1 cup shredded sharp cheddar cheese
• Fresh oregano, minced for garnish

Preheat oven to 350 F.

Combine cheeses, then sprinkle half of it over the crust.

Spread black beans over the cheeses, evenly. Sprinkle chilies and onions over the beans. Cover with the remaining cheeses. Beat the eggs together, half and half, garlic, chili powder and cumin.

Mix well.

Carefully pour the egg mixture over the layered quiche.

Bake about 45 minutes to an hour, until toothpick comes out clean.

Cover edges of crust with foil if needed to prevent over browning.

Cool 10 minutes.

Spread sour cream over the top of the quiche. Spoon the guacamole over the inside edges of the crust. Sprinkle the chopped tomato over top. Complete with garnishing with the oregano.

Looking for a beautiful salad recipe? We’ve got you covered. Our vegetable and edible flower salad recipe will compliment any entree well. Our version uses the very unique Coffee Fig Balsamic Vinaigrette, which you can purchase on our online store.

Green Salad with Vegetables & Edible Flowers dressed with Fig & Coffee Balsamic Vinaigrette with Basil Recipe

Salad Ingredients:

• Mixed Salad Greens to Serve 8-10
• Fresh minced chives, and basil
• Sliced cucumbers
• Halved cherry tomatoes, preferably homegrown
• Organic, all-natural edible flowers
• URBANherbal Savory Salt

Dressing Ingredients:

Makes about 1-1/2 cups.

• 1 tablespoon finely minced shallots
• 1 tablespoon Dijon-style mustard1 teaspoon minced fresh basil
• 1/2 teaspoon salt
• 1 tablespoon freshly squeezed lemon juice
• 1-1/2 tablespoons URBANherbal Coffee Fig Balsamic Vinegar
• 1 cup cup extra virgin olive oil
• Freshly ground black pepper to taste

Make the dressing. Combine all ingredients except olive oil and pepper in work bowl of food processor fitted with steel blade. Process until smooth.

With machine running, add the olive oil in a slow, steady stream through the feed tube until all has been added. Continue to process for about 15-20 seconds to form a strong emulsion.

Add freshly ground black pepper to taste. Refrigerate for at least 4 hours to allow the flavors time to get cozy. Shake well before using.

To assemble the salad, place a portion of the greens on each chilled serving plate. Drizzle desired portion of the dressing over the greens in a “z” pattern.

Arrange the cucumbers, cherry tomato halves, and nasturtiums on the salad and scatter a bit of the salt over the top of the entire salad.

Serves 8-10 people.

If you’ve been craving a recipe to capitalize on freshly bought summertime peaches, we’ve got you covered.  We’ve been cooking this hill country peach salad for years, and it never fails to put a smile on our face. Not only is it simple to prepare, it’s the perfect summertime refreshment.

Hill Country Peach Salad with Basil Blush Vinaigrette

• Ingredients:
• 2 fresh peaches
• Salt, to taste
• Pepper, to taste
• One 8-ounce bag of baby spinach
• 2 ounces herbed feta cheese
• 4 tablespoons sliced almonds, toasted
• 1/3 cup UrbanHerbal Basil Blush Vinegar or substitute apple cider vinegar
• 3/4 cup sugar
• 1 teaspoon dry mustard
• 1 green onion, chopped
• 1 1/2 tablespoon UrbanHerbal Herbs De Provence
• 1 cup chopped, peeled, pitted peaches
• 1 cup of canola oil

For salad: Cut peaches into quarters. Put in sauté pan and sauté until tender peaches can be grilled. Add salt and pepper.

In a large mixing bowl mix spinach with Basil Blush Vinegaigrette to taste. Refrigerate the leftover salad dressing. Transfer the salad to the individual bowls. Top salad with peaches, and sprinkle with cheese and toasted almonds.

For the basil blush vinaigrette: In a blender combine vinegar, sugar, dry mustard, onion, Herbs de Provence, and peaches. Process until well blended. Add canola oil gradually until the vinaigrette is emulsified.

We’ve got a special treat for you this Easter. Surprise your family and friends will this scrumptious cheesecake. Unlike other cheesecakes, this is a lighter more refreshing dessert. Your tastebuds and loved one will thank you.

Lemon Verbena Cheesecake

• 1 ½ cups graham cracker crumbs
• 2 tablespoons melted butter
• 1 ½ cup sugar
• 24 lemon verbena leaves ground into sugar
• 24 ounces cream cheese, softened
• 3 tablespoon flour
• Zest of 3 lemons and juice
• 1 teaspoon lemon extract
• 6 eggs
• 1 cup heavy cream

In food processor grind lemon verbena leaves and lemon zest with sugar and set aside.

Mix crumbs with butter and ¼ of the lemon verbena sugar mix. Press into pan.

Chill until baking time.

Cream remaining sugar and cream cheese into mixing bowl until fluffy. Stir in flour and lemon juice, then lemon extract, then one egg at a time. Pour into prepared pan.

Bake at 325 for 65 to 70 minutes.

Turn off oven and let cheesecake stand in closed oven overnight.

Chill for several hours before serving.

P.S.! We like to do a Lemon Verbena Whipped Cream Topping to add on top after the Cheesecake has chilled.

To make it: use 2 cups of heaving whipping cream, 1 cups of granulated sugar that has been pulsed in the food processor with 6 Lemon Verbena Leaves and the zest of 1 lemon. Using a mixer whip well and add to the top of the cheesecake and refrigerate for about an hour or more before serving.

Ok, the time has come. We are unveiling the secrets of our favorite lunchtime meal, a tomato and bleu cheese soup. If you’ve visited our establishments before, you may have had a chance to delight in this blissful du jour. Now you can make it anytime with the use of this recipe.

Herbed Tomato and Bleu Cheese Soup

• 1 tablespoon unsalted butter
• 1 onion, coarsely chopped
• 2 cloves of garlic, minced
• 1 tablespoon flour
• 3 pounds ripe tomatoes, peeled and chopped
• 1 quart of unsalted chicken stock
• 1 pound of mild bleu cheese, crumbled
• 2 tablespoons tomato puree
• 8 fresh basil leaves, chopped finely
• 1 pinch of salt and pepper to taste

Melt the butter in large heavy saucepan over medium heat-low heat.

Add the onion and garlic.

Cook until translucent.

Add flour, cook for 2 minutes, stirring constantly. Add tomatoes, chicken stock, cheese and tomato puree and basil, mix well. Season with salt and pepper.

Bring to a boil and then reduce heat.

Simmer for 2 hours or until slightly thickened.

Serves 6

The queen of France and renowned patroness of 16th century art and literature, Catherine de Medici, included many artichokes in her diet. Paris street vendors of her time would cry, “Artichokes! Artichokes! Heats the body and the spirit!” Garlic included in this dish, is another incendiary food and is universally celebrated as an aphrodisiac. As the herbalist Culpepper wrote, “Its heat is vehement.”

Hot Artichoke Spread Recipe

• 1 14 ounce can artichoke hearts, drained and finely chopped
• 1 cup of light mayonnaise
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon Tabasco sauce
• 3 large garlic cloves, finely minced
• Curry powder
• Fresh Basil, minced

Preheat oven to 350 degrees.

Combine all the ingredients, except the basil and curry in a shallow, lightly greased baking dish.

Sprinkle with curry powder to taste.

Bake for 30 to 45 minutes.

Garnish with minced basil and serve with crackers, chips or sliced French bread.