Photo by Adam Kuban

We make homemade pizza weekly – it is so good, it uses up veggies we have on hand, it’s easy, and it pleases the whole family.

This is the pizza dough recipe I use – I alter it by using half white flour and half whole-wheat. When I make this, I usually quadruple the recipe, putting a double batch in two bowls. After it has risen and I’m ready to make that night’s pizza, I divide the dough into four portions, put three into ziploc bags, label with the date, and freeze.

This is the pizza sauce recipe I use – the only way I alter it is by eliminating the tomato sauce, adding more tomato paste, and increasing the water. This is simply because I can’t find tomato sauce here, which is no big deal, because it’s pretty much equal parts tomato paste and water.

I’ve found it does make a difference to bake the pizza on the bottom rack of the oven, and to cook until the cheese on top is browned and bubbly.

Photo by Magda Rittenhouse

This casserole just drips of summer. Adapted from The Big Book of Potluck, by Maryana Vollstedt.

• 4 potatoes (about 1 1/2 pounds), unpeeled, scrubbed, and sliced
• salt and ground pepper
• 2 tomatoes, sliced
• 1 large zucchini, unpeeled and sliced
• 8 ounces mushrooms, sliced
• 1 yellow onion, sliced and separated into rings
• 2 garlic cloves, minced
• 1 tsp. fresh thyme or 1/2 teaspoon dried thyme
• 1 Tbsp. fresh basil or 3/4 tsp. dried basil
• 1/4 cup chopped fresh parsley
• 1/2 cup chicken broth (you can use vegetable broth to make this vegetarian)
• 2 Tbsp. butter, cut into pieces
• 2 Tbsp. freshly grated Parmesan cheese (this is very expensive here, so we use basic sheep’s cheese)
• 1 cup grated cheddar cheese (again, we use the sheep’s cheese)

Preheat oven to 350 F or 180 C. In a 9×13 baking dish lightly coated with cooking spray or oil, arrange half the potatoes in a layer. Season with salt and pepper to taste. Add in layers half the tomatoes, zucchini, mushrooms, onion rings, garlic, and herbs. Repeat the layers. Pour the broth evenly over the veggies and dot with butter. Do not stir.

Bake, covered, about 1 hour. Sprinkle cheeses over the top and bake, uncovered, until the veggies are tender-crisp and the cheeses are melted, about 10 minutes longer.

Photo by Thomas Hawk

• 2 cups quick tomato sauce
• 1 cup tomato paste
• 2 cups water
• 1 cup milk
• salt and ground pepper, to taste
• handfuls of basil, parsley, oregano

Mix all ingredients into a saucepan and simmer until flavors are well-blended. Add herbs and spices according to your taste.

Super-duper easy.

Photo by Anne Vorstenbosch

Adapted from The Big Book of Potluck by Maryana Vollstedt

I usually use this in spaghetti and other pasta dishes, but it’s also a good base for tomato soup.

• 4 cups plain tomato sauce (I combine 2 cups tomato paste and 2 cups water)
• 2 garlic cloves, minced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. salt
• ground pepper

In a small saucepan over medium heat, combine all ingredients. Simmer, uncovered, stirring occasionally, until flavors are well-blended, about 5 to 10 minutes.

This can easily be doubled, tripled, or quadrupled and frozen for later. And depending on the recipe, I often add chopped veggies I have on hand.

Adapted from the Better Homes & Gardens Cookbook

Photo by Brandee

1/3 cup all-purpose flour
1/3 cup oil
3 cups water
12 ounces cooked sausage links, sliced
1/2 cups diced cooked chicken (from my weekly roast chicken)
2 cups sliced okra or 10-ounce package frozen okra
1 cup onion, diced (about 1 large)
1/2 cup green pepper, diced
1/2 cup celery, diced
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper
3 cups hot cooked rice

To make the roux, stir together oil and flour in a medium saucepan until smooth. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to medium; cook and stir constantly about 15 minutes more until it’s a dark, reddish-brown color. Cool.

Place water in a Crock Pot and add roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.