Some of you may know that my Dad writes cookbooks for a living. This has been his career for more than 30 years. He is a Pie master of sorts, and I like to think some of this has rubbed off on me. I love making home made crusts, and playing around with all different types of flour and recipes. I would like to give my Dad credit for most of this crust method, excluding my flour combo. This requires a food processor.
Ingredients: The Crust
10 Tablespoons cold unsalted butter, cut into inch cubes
1 cup whole grain spelt flour
1⁄2 cup all purpose flour
1 1⁄2 Tsp cornstarch
1⁄2 Tsp salt
2 Tsp white vinegar
1⁄3 cup COLD water
Method: Preheat oven to 375 degrees.
Place the dry ingredients in the bowl of your food processor. Pulse 7-10 times quickly. Add 1⁄2 of the cold butter cubes. Pulse 5 more times, followed by one 5 second pulse. Remove the lid of the food processor and scrape the sides if necessary. Add the remaining butter and repeat. Add the vinegar and cold water by gently sprinkling evenly over the mixture in the bowl of the food processor.
Pulse about 10 times quickly. The dough should start to gravitate toward one side of the food processor, forming a misshapen ball. As soon as this begins to happen, stop pulsing (as shown below). Transfer the dough onto a large piece of saran wrap. Form into a 1 inch thick round by pressing sides of the dough ball into itself (pictured below). Once you have formed a nice size round, place in the freezer for 20 minutes. While this chills, ready the filling.
Ingredients: The Filling
2 cups 1⁄2 and 1⁄2
1⁄2 cup grated cheddar cheese
1 onion, sliced into half moons
1 head Root 5 Kale, trimmed and chopped
1 package organic grape tomatoes, halved
1 Tbsp olive oil
3 Tbsp butter
Salt and pepper
The best way to prepare to assemble a quiche is in steps:
Step 1:Whisk together the eggs and half and half and set aside. You can lightly salt and pepper the egg mixture. Set aside.
Step 2: Grate the cheese and set aside.
Step 3: Place the butter in a medium skillet and heat for one minute over low. Add the onions and salt them gently. Cover and cook for 10 minutes. Add the kale and cook an additional 5 minutes covered.
Step 4: Cut the tomatoes in half and place on a baking sheet. Toss with olive oil, and again, light salt and pepper. I used the toaster oven to gently cook the tomatoes. You can also cook them in the preheating oven for the quiche. Cook at 400 degrees for about 10 minutes. Or in the preheating oven for 15.
Step 5: Roll out the dough. Do this by lightly covering a work space in flour. Remove the dough ball from freezer and begin to roll into a round large enough to sit into a standard pie pan (as shown). Once you have a nice size round, about 13 inches round if using a standard pie dish, invert the crust into the pan and press the edges down using a fork, around the outer edge of the crust. Place back in the freezer until you are ready to assemble.
To assemble the Quiche:
Gather all your prepared fillings and set the crust nearby. Add the kale and onions mixture, followed by the cheese. Next pour the eggs mixture over the top. Add the tomatoes, one at a time, placing evenly over the top of the egg mixture. You are ready to rock. Place the quiche in the preheated oven on the middle rack. Cook for 20 minutes and then transfer to the top rack. Cook and additional 30 minutes, until the middle of the quiche is set. Remove from the oven and let sit for at least 30 minutes before serving.
FYI: This crust works well with all sorts of pastries and pies. It is wonderful for a galette, a tart or even a sweet pie!
This week's share was bursting with beautiful sweet potatoes and robust kale! A perfect setup for this incredible layered dish! I hope you enjoy as much as we did.
Sauté the prepared kale and onion over medium heat for 4 minutes in 2 tbsp of the butter. Set aside until you're ready to layer.
Next: Grate the sweet potatoes and mix with the flour, salt, pepper and nutmeg. Mix in the herbs and toss well, using a fork. Set aside until you're ready to layer.
Cut the butternut squash into rounds (as pictured). Set aside to begin layering.
Spread the remaining butter all over the interior or a medium to large baking dish (at least 3 inches deep). Start with half the sweet potato mixture. Spread evenly in dish. Add 1 cup cheese. Next add 1⁄2 cup of the half and half. Now spread half the kale evenly over the cheese layer. Now add half the squash as shown, layering evenly.
Repeat this process. The order in which you layer does not matter all that much. As long as you start with the sweet potatoes and keep track of what's going on when, you should be in good shape! Reserve about 1⁄4 cup of cheese to top final layer.
Bake at 375 degrees for 1 hour covered with foil. Remove foil and bake 10 more minutes! Let set for at least 10 minutes before you serve. I like to cut into lasagna style serving.
Perfect dinner for a chilly fall day. This warming and healthy soup is great with some hearty wheat bread and a side salad.
2 Tsp olive oil
2 onions, diced
3 cloves crushed garlic
2 large sweet potatoes, baked and skinned. (You can also just peel and cube the sweet potatoes, pre-baking is not crucial)
1 bunch lacinato kale trimmed and chopped (any kale works)
4 cups broth (I use veggie broth, but chicken or beef stock works too)
2 Tsp tamari
2 Tsp crushed rosemary
Salt and pepper to taste
1 cup cheese of choice, to garnish
3 Tbsp parsley, chopped, to garnish
Optional: Can of white beans, drained and rinsed well
**If you're baking the sweet potatoes, you can do this ahead of time.**
Heat oven to 400 degrees. Pierce the potatoes with a fork many times. Wrap each potato in tin foil. Place the potatoes in the oven and bake for 1 hour, or until tender. Remove from the oven and let set until cool. Open the foil wrapping and peel skins off potatoes. Store in a container in the refrigerator until you are ready to make the soup!
Heat the oil in a soup pot over medium heat, add the onions and garlic. Cook for 5 minutes. Add the kale and the sweet potatoes. Stir well and add broth. Bring to a boil.
If you're using pre-baked potatoes your soup will be creamier like the photo on the left below. Chopped, unbaked potatoes will give the soup a chunky consistency like the photo on the right below. Either option is delicious. If you're opting for beans, add those now!
Once you bring the soup to a boil, let cook for 15-20 minutes. Add the tamari, rosemary, salt and pepper. Reduce heat and cook 15 more minutes. Taste and add more salt or pepper if needed. Sometimes I will add red pepper flakes too.
Serve in soup bowls garnished with parsley and cheese. I like parm or cheddar.
I made this tonight using many ingredients found in this week’s CSA! I especially love how sweet the tomatoes are! What a wonderful variety.
1 bunch kale, washed trimmed and massaged WELL
8-10 small tomatoes halved (I used the cherry and grape variety)
12 peppers washed and sliced thin
1 red onion diced
½ cup sour cream
1 Tbsp chili powder Juice of one lime
1 Tbsp salt
2 Tbsp Sriracha
Method: Wash kale well in hot water. Break off into small pieces and soak in a bowl. While the kale is submerged in the water massage well. Don't be afraid to be too rough with it, the more you work the kale, the more tasty it is in salads! Once the kale is appropriately texturized remove excess liquid by pressing the kale into the base of the strainer. Transfer back into a dry bowl.
For the dressing, place all of the listed items into a bowl and whisk! TADA! Your dressing is complete. Pour the dressing over the kale and mix WELL! Making sure you cover all the crevices of the kale. Add chopped veggies to the salad. Toss or arrange neatly over the bed of dressed greens.
You could try this using romaine as well, and omit the excessive massaging! Add cilantro for an extra flavor punch or some cayenne or jalapenos for spice. You can get real creative and top with some guac or sliced avocados. We served it this evening alongside homemade refried beans, smashed mexican sweet potatoes and a simple salsa
Make great use of four CSA items this week with this quick, simple and filling breakfast!
1⁄2 bunch kale chopped
1⁄2 bunch beet greens chopped
1 Tsp red pepper flakes
1 Tsp olive oil
Salt and pepper to taste
1 Tbsp butter
1 egg plus 1 Tbsp water
1 green onion trimmed and chopped
1 Tbsp dill chopped
2 Tbsp goat cheese (or cheese of choice)
Heat a medium size cast iron or nonstick pan over medium heat. Add olive oil and greens. Saute 7 minutes, stirring occasionally. Add salt, pepper and red pepper flakes. Stir once more and transfer greens into a bowl. (Keep pan over heat, as you will use this for your omelet).
While the green saute place one egg, water, and herbs in a bowl. Whisk well! Once you have removed the greens from pan, add the butter. Once the butter has completely melted, add in the egg mixture. This is a great beginners omelet as you do not have to flip egg. In using one egg and water it allows the egg to cook fully throughout.
Allow the egg to cook for 34 minutes or until it has almost fully solidified, adjusting heat if necessary. Add goat cheese and the the greens. Turn off heat. Now before folding the egg over slide onto a plate. Once the omelet is safely on the plate, fold half over. Add more goat cheese if desired.
Beautiful summer dinner, and a lovely option for gluten-free and vegetarian folks. The eggplant provides a meaty feel for a well-rounded dish.
FOR THE GREENS
1 bunch kale trimmed and washed
4 cups washed arugula
2 Tbsp olive oil
4 Cloves garlic, halved
Salt and pepper to taste
FOR THE TOMATO CONFIT
4 cups grape tomatoes halved
3 Tbsp garlic olive oil (or 3 Tbsp olive oil with 2 cloves pressed garlic)
1 Tsp red pepper flakes
2 Tsp salt, 1 Tsp pepper
6 basil leaves
FOR THE EGGPLANT
1 large graffiti eggplant cut into ½ inch rounds
Olive oil drizzle
Salt and pepper to taste
½ cup rice or spelt flour
½ cup gluten free bread crumbs
1 egg beaten well
Additional olive oil for pan frying
Grated parm for garnish (about 5 Tbsp)
Prep the kale and arugula by chopping into bite size pieces, and set aside. Prep the tomatoes by slicing and have garlic cloves on hand. Gently slice the basil and set aside.
Ready a large pan over medium with olive oil for the kale and arugula. Add the halved garlic cloves and let simmer for 1 minute. Add the kale and continue to cook over medium heat. Once the kale has reduced in size by half, add the arugula. Cook for 15 minutes stirring occasionally, adding salt and pepper to taste. Once the greens are fully cooked, keep them on stove top over VERY LOW heat to keep warm. Continue to stir every few minutes.
While the greens cook, ready a medium pan for the tomato confit. Do so by heating the olive oil and red pepper flakes over medium heat for 2 minutes. Once the olive oil has warmed and red pepper flakes become fragrant, add the tomatoes, followed by salt and pepper. Cook over medium heat for 20 minutes, slowly stirring allowing the tomatoes to soak up olive oil and garlic flavor. Reduce heat if tomatoes start to reduce too quickly. Before serving, add half the basil to the tomato confit.
While the tomatoes are cooking sprinkle the eggplant rounds with salt, pepper and olive oil. The next step requires a large nonstick or cast iron pan. Cover the bottom of the large pan in olive oil. While oil is heating, mix the flour with the breadcrumbs in a medium bowl, and beat the egg in a medium bowl.
To fry the eggplant: One by one coat the round in egg, transfer immediately into the flour/breadcrumb mixture followed by the hot oil pan. Repeat with each round. Fry one side one for about 3-4 minutes before flipping and doing the same to side two. The oil should be hot, but not burning. Depending on pan size and number of eggplant rounds, you may have to do two batches of oil/frying. When fried to desired crispiness remove from pan and set on a plate covered in parchment paper. Sprinkle all rounds with grated parmesan.
To plate the dish: Place a large scoop of greens onto a round plate. Scatter lightly with grated parmesan. Place two eggplant rounds atop the kale. Cover in tomatoes and garnish with remaining basil. Add additional parmesan or mozzarella cheese if desired. ENJOY!!
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