15-Minute Mediterranean Flatbread pizzas

Ingredients:
1 package flatbreads (4)
1/2 package lite cream cheese
2 T olive oil
2 cloves garlic
Handful sun dried tomatoes (about 8-10), soaked in hot water
8 oz feta cheese
Dill, ground pepper
Shitake mushrooms, capers, olives, or walnuts (optional)

Preheat oven to 400 degrees. Sauté garlic in 2 T olive oil, adding reconstituted sun dried tomatoes (see note). Spread about 1-2 T on each flatbread, follow with 1/4 garlic mixture. Add desired toppings such as jarred shitake mushrooms, capers, walnuts or olives and top with crumbled feta cheese. Put all four finished flatbread pizzas on a lightly greased pan. Top with dill and ground pepper. Bake in the oven for approximately 10 min or when the cheese us melted and the flatbread lightly toasted ( brown on edges).

Welcome Spring 2011!

Hello fellow locavores and Happy Spring! I know I seem to have been hibernating for the winter, waiting until I could post my local-eating recipes again. I have good news and bad news for you... First, the bad news... our family has decided not to join the Jugbay CSA again this season, not because it's not fantastic but due to some hiccups in logistics of getting over to do the pick up during the week. We love farmer Scott and Tanya and appreciate all that they have done these past few years to turn us on to local eating. The good news is that we'll continue to shop for fresh, delicious and LOCAL food at Eastern Market and are looking into some home delivery options (such as Washington Green Grocer and Arganica) so stay tuned. In other news, I just bought a FOOD DEHYDRATOR and I am very excited to begin drying fresh, mostly local foods for snacks and for winter storage. So, keep your eyes peeled for my many new adventures I will soon be having with MR. HOT AIR!
Keep cooking!
--Acadia