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entree

Mushroom-Gruyere Quiche with Almond Crust

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

This is a variation of our Spring Quiche with Peas & Green Garlic, but isn’t dependent on Spring ingredients. If kale isn’t in season, use Swiss chard or other dark leafy greens. I used crimini mushrooms, but the royal trumpets from Woodland Jewel Mushrooms are my absolute favorite—grab a quart from our farm stand, a dozen pastured eggs, a few seasonal veggies and whip this up in under an hour!

INGREDIENTS

Crust
2 cups almond meal
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water
Quiche 
1 tbls. ghee, butter, or olive oil
1 large shallot, chopped
2 cloves garlic, minced
1 cup mushrooms of choice, wiped clean & sliced
1/2 bunch kale or leafy green, de-stemmed and finely chopped
3 scallions, trimmed; white and green parts chopped into 1/2-inch pieces
A splash sherry vinegar
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
1 cup Gruyere, Parmesan, or sharp cheddar, finely grated
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet, or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and stir to thoroughly combine. Add the water, a little at a time, until the dough holds together.

  4. Press the dough into the prepared pan to evenly cover the bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the shallots, garlic, and mushrooms with a dash of salt, until softened. Add the kale and the sherry vinegar. If it seems too dry, add a tbls. of water or stock (but the moisture from the kale and mushrooms should be sufficient—you don’t want it to become soggy). Remove from heat.

  6. In a mixing bowl, whisk together the eggs, milk/cream, cheese, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture on top. Pour in the egg mixture. Sprinkle on the scallions and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 10 minutes before slicing with a sharp knife. Serve warm or cold.

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Cauliflower Steaks & Purée with Pistachio-Caper Relish

TIME: 45; MINUTES SERVES: 2 - 4
Adapted from Ottolenghi & Bon Appetit

This dish is surprisingly simple, and incredibly impressive as a vegetarian entrée or side dish—a wonderful option if you are wanting to whip up a fancy, plant-based dinner. The caramelized cauliflower steaks are beautiful plated over the purée, and the relish is the perfect mix of salt, fat, acid & crunch.

Yotam Ottolenghi knows how to transform the humble cauliflower into a centerpiece. His original recipe calls for anchovies and egg yolk in the purée, and walnuts in place of pistachios. As always, feel free to adjust to your liking.

INGREDIENTS

Relish
1/3 cup raw pistachios, shelled
1/4 cup olive oil
2 tbls. capers, drained
1/2 t. crushed red pepper flakes or 1/2 hot pepper, seeded and minced
3 tbls. parsley, chopped
1 tbls. sherry vinegar
1 tsp. lemon zest
1/2 small shallot, minced
1 small clove garlic, grated
Kosher salt & fresh ground black pepper, to taste

1 medium head cauliflower
1 clove garlic, grated
1 - 2 tbls. lemon juice
2 tbls. olive oil or butter/ghee, plus 1 tbls. for frying
2+ tbls. water or cream
1 salt-packed anchovy filet, rinsed & cleaned (opt.)
3 - 4 strips lemon zest
1/2 tsp. each za’atar and nigella seeds (opt.)

METHOD

  1. Preheat the oven to 350°F.

  2. Spread pistachios on a baking sheet and toast until fragrant & golden brown, 5 - 7 minutes. Let cool, then coarsely chop & set aside. Increase oven temperature to 425°F.

  3. Heat olive oil and capers in a small saucepan over medium-low heat until capers are golden and crisp, about 5 minutes. Pour oil and capers into a small bowl to cool.

  4. When the caper-oil mixture is slightly cooled, mix in pistachios, chili (flakes or fresh), parsley, vinegar, shallot, garlic, and lemon zest. Season with salt and black pepper. Set relish aside. *This can be made a few hours, or up to a day in advance.

  5. For the cauliflower: Remove the tough outer leaves from cauliflower, leaving any tender inner leaves. Trim stem to create a flat base (careful not to over-trim—you’ll need a base to hold the steaks together), and rinse if dirty. Cut cauliflower in half from top to bottom, creating two lobes. From the cut-edge of each lobe, slice a 1-inch “steak” (the stem should hold the florets together), resulting in 2 similar-sized steaks. Very coarsely chop remaining florets & leaves.

  6. Boil enough salted water to cover the florets in a large saucepan, and cook until very tender, about 8 minutes. Drain and purée in a food processor with garlic, lemon juice, 2 tbls. olive oil or butter/ghee, water or cream (to thin), and optional anchovy until very smooth. You may need to scrape down the sides a couple times. Season with salt and more lemon if necessary, and set aside.

  7. Heat 1 tbls. butter/ghee in a large, cast-iron skillet over medium-high heat. Add cauliflower steaks and lemon zest (tucking the strips into the lobes to avoid burning). Cook until steaks are deep golden brown. Flip over and season with salt.

  8. Transfer skillet to the oven and roast until cauliflower stems are fork-tender, about 15 minutes. After 10 minutes, remove cauliflower and sprinkle with optional nigella seed & za’atar. If the steaks are not softened at this point, add a couple tbls. water and return pan to oven for another 5 - 7 minutes.

  9. To serve, spoon cauliflower purée onto a platter and arrange steaks on top. Spoon relish over and sprinkle with salt and a drizzle of olive oil. Serve with extra lemon wedges.

Baby Summer Squash with Ricotta & Hazelnuts

TIME: 45 MINUTES; SERVES: 4+
Adapted from “Bon Appetit”

This recipe is perfect for the first early harvest of baby summer squash & zucchini. It’s important when growing summer squash to harvest the first fruits before they fully mature. If left on the plant, they drain its reproductive energy, and the plant will produce fewer fruits long term.

What better way to enjoy this early Summer treat than over a creamy cloud of homemade ricotta and toasted hazelnuts?

If you’re purchasing zucchini from the market, look for the smallest ones, ideally that feel a little fuzzy—they are the freshest and pack the most flavor. Making ricotta takes less than 30 minutes and is an entirely different product than store bought, but my favorite product to use in a pinch is Bellweather Ricotta.

INGREDIENTS

1 - 2 pounds baby summer squash or zucchini, halved. (or ~4 medium, quartered)
1 1/2 tsp. kosher salt, plus more to taste
1/4 cup hazelnuts
5 tbls. olive oil, plus more for drizzling
1 small bunch basil, roughly torn or chopped
1 small garlic clove, finely grated
2 tbls. sherry vinegar or white wine vinegar
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper, to taste
1/2 lemon, juice & zest
2 tbls. parsley
1/2 cup fresh ricotta

METHOD

  1. Preheat oven to 400°F. Toss squash and 1 1/2 tsp. kosher salt in a colander over a bowl. Let sit for 10 minutes.

  2. Toast hazelnuts in a cast iron skillet on medium-low heat, stirring often until golden brown, about 10 - 15 minutes. Let cool, then roughly chop.

  3. Mix basil, garlic, vinegar, crushed red pepper flakes & 2 tbls. oil in a large bowl; set aside.

  4. Toss squash in remaining 2 tbls. oil and arrange, cut side down on a large baking sheet (make sure not to crowd them—use 2 sheets if necessary). Roast for 15 - 20 minutes, until golden brown and very tender. Remove from oven and let cool slightly.

  5. Toss squash in dressing to coat, and season with salt and pepper. Let sit at room temperature, tossing occasionally, 10 - 15 minutes.

  6. Meanwhile, zest the lemon half into a small bowl, mix in ricotta and remaining 1 tbls. oil; season with salt.

  7. Spread lemon-ricotta on a platter. Top with squash, and scatter with parsley & hazelnuts. Squeeze remaining lemon juice on top and drizzle generously with oil. Season with salt and pepper.

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Spring Quiche with Peas & Green Garlic

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

I make variations of this quiche every Sunday after market, so I have a grab-n-go lunch or breakfast prepped for the week. This is my all-time favorite “Spring Edition”, since peas and green garlic are so fleeting, yet so delicious together. Pea shoot micro greens in addition to shelling peas are used, which infuses the quiche with a grassy, fresh flavor. There is a bit of prep required, (especially if you like to make your own crème fraîche—recipe in Pantry Staples & Other Goodies). Double the crust and keep sealed in the fridge for the following week.

INGREDIENTS

Crust
2 cups almond meal or flour
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water

Quiche 
1 tbls. ghee, butter, or olive oil
2 - 3 green garlic bulbs & tender stalks, minced (~1/3 cup)
2 cups pea shoot micro greens, roughly chopped
1/2 - 1 cup fresh shelling peas, shelled
1/4 cup parsley and/or mint, chopped
A splash dry white wine or chicken/veggie stock
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
A few generous dollops of crème fraîche, sour cream, or ricotta
Sprinkle of Parmesan cheese (opt.)
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal/flour, garlic, thyme, salt and pepper. Pour in the olive oil and stir until thoroughly combined. Add the water, a little at a time until the dough holds together.

  4. Press the dough into your prepared pan to evenly cover bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the green garlic & peas with a dash of salt, stirring often, until fragrant and bright green. If dry, add the white wine or stock. Toss in the pea shoots and herbs of choice, and let wilt while stirring, about 30 seconds. Turn off the heat and transfer the mixture to a plate to cool.

  6. In a mixing bowl, whisk together the eggs, milk/cream, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture over top. Pour in the egg mixture, and add the dollops of crème fraîche or sour cream. Sprinkle with Parmesan if using, and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve warm or cold.

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Creamy Winter Squash Soup with Coconut & Ginger

TIME: 30 - 45 MINUTES (not including roasting time); SERVES: 6+

This soup can be made with almost any type of winter squash. I prefer to use Kabocha because of its starchy, chestnut-like texture and flavor, but dense Butternut or Delicata does wonders as well. I would eat this soup all Winter if I could grow & store enough squash to satisfy my cravings.

*Go with a high-powered blender or food processor, rather than an immersion blender, for the silkiest texture.

INGREDIENTS

1 medium-large winter squash; roasted, flesh scooped out & reserved (about 2 cups)
2 tbls. unrefined coconut oil or ghee/butter
1 large yellow or white onion (or 1 - 2 leeks), chopped
1 - 2 fennel and/or celery stalks, or 1 fennel bulb (opt.), chopped
1 - 3 carrots (opt.), chopped
3 cloves garlic, minced
1-inch piece ginger, peeled & grated
Water, vegetable broth, or chicken stock (amount depends on desired consistency)
1, 14-oz. can full-fat coconut milk
~1/4 tsp. each coriander, ground turmeric, & Ceylon cinnamon
A pinch of cayenne pepper
Juice from 1/2 - 1 lime (depending on size; to taste)
1 tsp. fish sauce (opt.)
Kosher salt & fresh ground black pepper, to taste
Cilantro, chopped
Greek yogurt or crème fraîche

METHOD

  1. Heat coconut oil or ghee/butter in a large dutch oven or soup pot. When hot enough to sizzle water, add the onions, optional fennel, celery & carrots, garlic, ginger, & spices. Cook until browned & fragrant.

  2. Add the coconut milk and roasted winter squash. Add enough water or stock to barely cover. (You can always add more liquid, but it’s hard to cook the soup down once it’s too thin without adding more squash.)

  3. Cover and simmer on low until soft and thoroughly cooked through, about 20 minutes. Stir often to avoid sticking.

  4. Remove from heat and let cool slightly. Transfer carefully in batches to the blender or food processor and purée until creamy.

  5. Adjust seasonings: add the lime, optional fish sauce, and salt & pepper to taste.

  6. Ladle into bowls and garnish with chopped cilantro and yogurt or crème fraîche.

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