Please Note
These posts are a collection of recipes that I have pulled from magazines, cookbooks, pinterest, blogs, and anywhere else I come across something tasty sounding. In order to FIND that information when I needed it, I decided a highly categorized blog would be in order (After failing miserably to teach myself access to make a non-web database!). I never intended to promote this site, I have "Discourage[d] search engines from indexing this site" — this is a place for me and my family. Because of this I didn’t bother to cite sources. If you somehow find your way here and come across a recipe that is yours - I apologize and I will happily update the post with your link or remove it if you prefer. Thanks!
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LTS / Pantry

A Note on emergency preparedness recipes.

Many websites tag recipes as "Pantry Friendly" if they include as little as one long term storage ingredient, such as rice or wheat berries. I think that is bunk.

Here on my site, if a recipe is tagged "LTS" that means it can be prepared ENTIRELY with shelf stable ingredients. Some of those ingredients may not be found in a typical grocery store and might include dehydrated or freeze dried items, but the recipe requires no perishable items.

A recipe tagged as "Pantry Friendly" can be made with almost all shelf stable ingredients. It will include 1-3 more perishable items, often those you would have in the first few days of an emergency (or if you have homesteading resources such as a garden or chickens), such as milk or eggs or fresh produce.

Ingredients that I consider mid-range, such as carrots or potatoes kept in a root cellar, are counted as NOT shelf stable, and would trigger the "Pantry Friendly" designation instead of "LTS".

postheadericon Sheet Pan Nectarine Crumble

Sheet Pan Nectarine Crumble

8 T. (1 stick) (4 oz./125 g) unsalted butter, plus more for greasing

1 1/3 cups (4 oz./125 g) rolled oats

2/3 cup (4 oz./125 g) all-purpose flour

2/3 cup (5 oz./155 g) plus 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

Kosher salt

2 batches basic pie dough

4 1/2 lb. (2.25 kg) ripe nectarines, pitted and sliced (about 12 cups)

1/2 cup (4 fl. oz./125 ml) honey

3 T. cornstarch

Grated zest and juice of 1 lemon

 

Preheat an oven to 400°F (200°C). Lightly butter a half-sheet pan. In a small saucepan over medium heat, melt the butter. Cook, swirling the pan frequently, until the butter foams, begins to brown and smells nutty, about 6 minutes; be careful not to burn the butter. Remove the pan from the heat and let the butter cool to room temperature. In a bowl, stir together the oats, flour, the 2/3 cup (5 oz./155 g) brown sugar and 1 tsp. salt. Add the brown butter and stir to combine. Refrigerate until ready to use. On a lightly floured work surface, roll out all of the pie dough into a 22-by-18-inch (55-by-45-cm) rectangle about 1/8 inch (3 mm) thick. Roll the dough around a rolling pin and unroll it on top of the prepared pan. Gently press the dough into the bottom and up the sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang, and fold in the excess dough. Refrigerate the dough for 30 minutes. In a large bowl, toss the nectarines with the remaining 1/2 cup (3 1/2 oz./105 g) brown sugar, the honey, cornstarch, lemon zest and juice, and a pinch of salt. Pour the nectarine mixture into the prepared crust. Sprinkle the oat mixture evenly over the top. Transfer to the oven and bake until the topping is golden brown and the fruit is bubbling, about 45 minutes. Transfer to a wire rack and let cool for at least 1 hour before serving. Serves 12.

postheadericon Sheet Pan Honey Balsamic Chicken Thighs with Veggies

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

1/2 cup Balsamic Vinegar

1/4 cup Honey

1 tablespoon minced Garlic

1 teaspoon Chilli Powder or smoked Paprika

1/4 cup Olive Oil

2 tablespoons whole grain Mustard

1 tablespoon Oregano

Salt to taste

6 bone-in, skin-on Chicken Thighs

6-7 cups Vegetables (Root vegetables will be better for 30 minutes (Potatoes, Onions, Carrots, etc).  Smaller, lighter vegetables (Green Beans, Broccoli, Peppers, etc) can be added halfway through)

2 tablespoons Garlic Powder or fresh garlic

3 tablespoons Olive Oil

Salt and Pepper to taste

Pre-heat oven to 220C/425F. Chicken: Mix together all the ingredients under honey balsamic chicken and toss the chicken thighs well. Set aside while you prep the veggies. Veggies: Add all the veggies to the sheet pan or jelly roll pan and toss them in garlic powder, olive oil, salt and pepper and spread them out on the pan. Bake: Place the chicken thighs on top of the veggies and bake for 30-35 minutes or till the internal temperature of the chicken reads 165F.  (You can remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.)

postheadericon Eating with the Seasons

postheadericon Apricots in Muscat Syrup with Thyme & Bay

postheadericon Basic Green Smoothie

½ banana, peeled

1½ cup (225 g) green grapes

1 Large orange, peeled, halved

1 slice pineapple, peeled

1½ cup (60 g) spinach

⅛ teaspoon lime zest

2 Tablespoons agave nectar

1 cup (130 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to variable 10, then to High. Blend for 30 seconds, or until desired consistency is reached.

postheadericon Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes)

small baby artichokes, peeled and trimmed as in video

1 extra large egg

1/4-1/2 cup flour

salt

oil for frying

Prepare the artichokes as seen in the video, tearing off the tough outer leaves. Cut off the tough top of the leaves. Trim off the bottom stem and the bottom of the heart. Place in water with lemon juice or white wine vinegar. Drain the artichokes and cut into smaller pieces, 1/2’s or 1/4’s if they are larger. Place in a bowl. Add one whole egg, and mix to blend well with the artichokes and a pinch of salt. Add enough flour to create a rough “Batter” which will stick on the artichokes. There should be no extra liquid. It will probably not seem like a lot of batter. Fry in hot oil, not touching each other, until golden. Salt when done.

 

postheadericon Bloody Mary Soup

Bloody Mary Soup

2¼ cup (532 ml) tomato juice

3 Roma tomatoes, diced

1 carrot, halved

1 Tablespoon Worcestershire sauce

1 Tablespoon white balsamic vinegar

1 lime, peeled, halved

4 drops Tabasco sauce

1 fluid ounce (25 ml) vodka

salt and pepper, to taste

 

Place Ingredients into the Vitamix Container in the order listed. And secure Lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 5 minutes or until heavy steam escapes from the vented lid. Chef’s Note: Garnish with your favorite Bloody Mary toppings, such as olives, diced celery or pickles.

postheadericon Tropical Escape Smoothie

Tropical Escape Smoothie

¼ cup (60 ml) orange juice

¾ cup (180 ml) water

¼ cup (60 ml) light coconut milk

1 lime, peeled, halved

½ banana, peeled

½ cup (80 g) frozen mango

1 cup (160 g) frozen pineapple

2 cups (260 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30-45 seconds.

postheadericon Almond crusted pork chops with apples

Almond crusted pork chops with apples

3/4 cup whole almonds, toasted

3/4 cup panko bread crumbs

1 teaspoon finely grated orange zest (reserve the orange)

4 (1-inch-thick) boneless pork chops (about 8 ounces each)

5 tablespoons Dijon mustard

2 egg yolks

2 tablespoons extra virgin olive oil

 

3/4 cup whole almonds, toasted

3/4 cup panko bread crumbs

1 teaspoon finely grated orange zest (reserve the orange)

4 (1-inch-thick) boneless pork chops (about 8 ounces each)

5 tablespoons Dijon mustard

2 egg yolks

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 shallots, sliced

2 golden delicious apples, peeled and cut into 1-inch chunks

1 teaspoon chopped fresh rosemary

1 teaspoon packed brown sugar

1/2 cup chicken stock

 

Preheat the oven to 400 degrees. To make the pork chops: In a food processor, pulse the almonds to coarse crumbs, about the size of the panko. Mix together the panko and almonds in a shallow dish and stir in the orange zest. Season the crumbs and pork chops with salt and pepper. In another small dish, mix the mustard and egg yolk together. Brush the chops with the mustard mixture, then dredge all over in the crumbs. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, brown the chops on both sides, about 2 minutes per side. Remove them to a plate. To make the apples, wipe skillet clean and set over medium heat. Melt the butter. Add the shallots and cook until wilted, about 3 minutes. Add the apples and cook and toss until they begin to brown, about 3 minutes. Add the rosemary and season with salt and pepper. Add the brown sugar, orange juice and chicken stock and bring everything to a boil. Cook just until the sauce comes together, then put the chops on top of the apples and bake until the chops are just cooked through, about 8 to 10 minutes.

postheadericon Park’s Ham and Biscuits

Park’s Ham and Biscuits

4 tablespoons (1/2 stick) cold unsalted butter, cut into pieces

2 tablespoons cold shortening, cut into pieces

2 cups all-purpose flour, plus more for rolling

2 1/2 teaspoons baking powder

1 teaspoon sugar

3/4 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup chilled buttermilk

Heavy cream or milk, for brushing

8 ounces thinly sliced country ham, for serving

Hot-pepper jelly, for serving

 

Preheat the oven to 45O°F. Line a baking sheet with parchment. Put the butter and shortening in a small bowl and freeze while you prepare the dry ingredients. In a food processor, combine the flour, baking powder, sugar, salt, and baking soda. Pulse a few times, just to combine. Scatter the cold butter and shortening pieces on top of the flour and pulse the food processor in short bursts until you have pea-size pieces. Pour the buttermilk over the top and pulse two or three times, just to make a shaggy dough. Don’t over process. Dump the dough onto a floured work surface and knead once or twice. Pat or roll into a V2-inch-thick square. Dip a 2-inch-round cutter in flour and cut as closely together as possible to get 12 to 14 biscuits. Arrange on the baking sheet without touching. Lightly brush with the cream. Bake until puffed and golden brown all over, until the bottoms are golden, too, 8 to 9 minutes. Remove to a wire cooling rack. Split the warm biscuits and serve with the ham and a dollop of pepper jelly.

postheadericon Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

1 1/2 cups pearl barley

1 pinch salt

1 medium sized zucchini, finely diced

1/4 cup extra-virgin olive oil

1/4 cup tahini, stirred

1/4 cup white balsamic vinegar

1/2 cup chopped scallions, white and green parts

1 small jalapeño, seeded

1 garlic clove

1/2 cup chopped green olives

2 tbsp chopped drained capers

1/2 cup fresh cilantro leaves

 

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.  Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds. Cool in ice water. Drain well and set aside. In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño and garlic. Process until you have a smooth, thick green dressing. The mixture will thicken to a paste in the food processor. Add about 1/4 cup very hot water to thin. In a large bowl, combine the cooked barley and zucchini, the olives and the capers. Drizzle with the dressing and toss to coat. Mound the salad on a platter and sprinkle with the cilantro. Serve at room temperature.

 

postheadericon Beijing Pea Pod Salad

Beijing Pea Pod Salad

 

1 C. Snow Peas

1 C. Chinese Cabbage, shredded

1/4 C. Bamboo Shoots, drained

4 Water Chestnuts, sliced

4 Mushrooms, sliced

2 T. Lemon Juice

4 tsp. Soy Sauce

1 tsp. Dry Mustard

 

In saucepan, cook snow peas until boiling salted water just until tender; drain and chill. Combine with remaining vegetables in bowl. In small bowl whisk together lemon juice, soy sauce, and mustard; drizzle over vegetables.

postheadericon Berry Delicious Salad

Berry Delicious Salad

2 T. canola oil

1/4 C. sliced fresh strawberries

1 1/2 T. raspberry or red wine vinegar

1 1/2 tsp. sugar substitute or honey

1/4 tsp. fines herbes or dried thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

6 C. mixed baby salad greens

1 C. sliced fresh strawberries

1/4 C. crumbled reduced-fat feta cheese or blue cheese

1/4 C. chopped toasted pecans

 

To make dressing: put all of the ingredients in a mini blender jar, and blend until smooth. Chill until ready to serve. To make salad: place 1/4 of the salad greens on each of four salad plates. Top the greens with 1/4 of the berries, cheese, and pecans. Drizzle a T. of dressing over each salad and serve immediately.

postheadericon Berry Freezer Jam

Berry Freezer Jam

 

4 C. Berry

4 C. Sugar

1/4 tsp. Shredded Citrus Peel

3oz. Liquid Fruit Pectin

2 T. Lemon Juice

 

Crush berries. Measure 2 C. berries. In bowl combine berries, sugar, and lemon peel. Let stand 10 minutes. Combine pectin and lemon juice. Add to berry mixture and stir for 3 minutes. Ladle at once into jars or freezer containers, leave a 1/2” headspace. Seal, label. Let stand at room temperature about 2 hours or until jam is set. Store in fridge for 3 weeks, or up to 1 year in the freezer.

postheadericon Easy Onion and Pear Marmalade

Easy Onion and Pear Marmalade

3 T. lightly salted butter

1 C. Pear, skinned and cored, diced

3 large onions, sliced

2/3 C. firmly packed brown sugar

1/4 C. balsamic vinegar

1 tsp. finely chopped fresh rosemary

 

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add pears and sugar, stir simmer uncovered, until mixture is thick and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary. Serve at room temp.

postheadericon Peach Sunrise Cocktail Cubes

PEACH SUNRISE COCKTAIL CUBES

3 3-oz. pkg. orange-flavor gelatin

1 ½ cups boiling water

11/2 cups cranberry juice

¾ cup vodka

6 Tbsp, peach schnapps

Nonstick cooking spray

 

In a bowl stir together gelatin and boiling water until completely dissolved. Add cranberry juice; vodka- and schnapps. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill about 3 hours or until firm. Cut into 1-inch squares. Serve in cocktail glasses.

 

number of servings 6

per Serving 296 cal., o gfat, o mg chol., 169 mg sodium, 52 g carb., o g fiber, 52 g sugars, 4gpro.

postheadericon Florentine-Feta Rolls

Florentine-Feta Rolls

4 green onions, finely chopped

2 garlic cloves, minced

2 T. olive oil, divided

1 (6 ounce) bag fresh Baby Spinach

1⁄4 cup fresh basil

1⁄2 teaspoon salt

1⁄4 teaspoon fresh ground black pepper

1 (13 7/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)

1⁄4 cup crumbled feta cheese

2 T. toasted pine nuts

1 T. butter, melted

1⁄4 cup finely shredded parmesan cheese

 

Preheat oven to 375. Grease 12 muffin cups and set aside. In a large skillet, heat 1 T. oil and cook green onions and garlic until tender. Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool. On a well-floured surface, unroll pizza dough and shape into a 12×8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.

Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese. Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

postheadericon Zoodle Pizza Casserole

Zoodle Pizza Casserole

Nonstick cooking spray

3 10 ounces zucchini

1 ½ teaspoons kosher salt

2 eggs, lightly beaten

2 cups shredded mozzarella cheese (8 oz.)

¼ cup grated Parmesan cheese

¼ cup all-purpose flour

2 T. cornmeal

1 8 ounce can pizza sauce

½ cup miniature sliced pepperoni

 

Preheat oven to 400°F. Coat a 3-qt. rectangular baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or mandoline, cut zucchini into long, thin noodles (zoodles). Place in a colander and sprinkle with salt; toss gently. Let stand 15 minutes. Pat dry with paper towels. In a large bowl combine eggs, 1/2 cup of the mozzarella cheese, the Parmesan cheese, flour, and cornmeal. Stir in zoodles. Transfer to prepared dish. Bake 10 minutes or until set and no excess liquid remains. Spread with pizza sauce. Top with remaining 1 1/2 cups mozzarella cheese and pepperoni. Bake 15 to 20 minutes more or until cheese is light brown.

 

If you don’t have a spiralizer, julienne cutter, or mandoline, coarsely shred the zucchini, or halve the zucchini lengthwise and cut crosswise into 1/4-inch pieces. Continue as directed.

 

8 servings. 191 calories, (5 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 75 mg cholesterol, 678 mg sodium, 12 g carbohydrates, 2 g fiber, 4 g sugar, 13 g protein.

postheadericon Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Nonstick cooking spray

4 cups reduced-sodium chicken broth

16 ounces dried orzo pasta

6 ounces thinly sliced pancetta, chopped, or 6 slices bacon, chopped

1 cup chopped onion (1 large)

2 cloves garlic, minced

1 cup dry white wine or reduced-sodium chicken broth

1 cup shredded provolone cheese (4 ounces)

½ cup chopped roasted red sweet peppers

½ cup whipping cream

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 12 ounce package (12) refrigerated cooked turkey Italian meatballs

½ cup panko (Japanese-style bread crumbs)

⅓ cup finely shredded Parmesan cheese

1 teaspoon dried thyme, crushed

2 T. olive oil

Snipped fresh Italian (flat-leaf) parsley (optional)

 

Preheat oven to 400°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a 4-quart Dutch oven bring broth to boiling. Stir in orzo. Cook, uncovered, for 6 to 7 minutes or until orzo is almost tender and liquid is absorbed, stirring occasionally. Remove from heat. In a large skillet cook and stir pancetta over medium heat until brown and crisp. Using a slotted spoon, remove pancetta and drain on paper towels, reserving 1 T. drippings in skillet. Add onion to the reserved drippings; cook over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Remove from heat. Add wine, stirring to scrape up crusty brown bits. Return to heat and simmer, uncovered, about 5 minutes or until wine is reduced by half. Add wine mixture to orzo in Dutch oven. Stir in pancetta, provolone cheese, roasted peppers, whipping cream, salt, and black pepper. Transfer mixture to the prepared baking dish. Add meatballs to baking dish, pressing lightly into orzo mixture. In a small bowl combine panko, Parmesan cheese, and thyme. Drizzle with oil; toss to coat. Sprinkle mixture over meatballs and orzo mixture. Bake, uncovered, about 25 minutes or until bubbly and crumbs are golden. If desired, sprinkle with parsley.

 

Servings: 6

743 calories, (12 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 81 mg cholesterol, 1211 mg sodium, 72 g carbohydrates, 3 g fiber, 5 g sugar, 35 g protein.

postheadericon Pistachio-Cranberry Baklava

Pistachio-Cranberry Baklava

1 ½ cups pistachio nuts, finely chopped

1 ½ cups dried cranberries

1 ⅓ cups sugar

½ teaspoon ground cardamom

¾ cup butter, melted

½ of a 16-ounce package (20 to 24 sheets) frozen phyllo dough (14×9-inch rectangles), thawed

¾ cup water

3 T. honey

1 teaspoon vanilla

Preheat oven to 325°F. For filling, in a large bowl stir together pistachio nuts, dried cranberries, 1/3 cup of the sugar, and the cardamom; set aside. B Brush the bottom of a 13x9x2-inch baking pan with some of the melted butter. Unroll phyllo dough; cover phyllo dough with plastic wrap. Layer one-fourth (5 or 6) of the phyllo dough sheets in the prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1 cup of the filling. Repeat layering phyllo dough sheets and filling twice more, brushing each sheet with melted butter. Layer the remaining phyllo dough sheets on top of the last layer of filling, brushing each sheet with melted butter. Drizzle with any remaining melted butter. Using a sharp knife, cut baklava into 24 to 48 diamond-, rectangle-, or square-shape pieces. Bake for 35 to 45 minutes or until golden brown. Cool slightly in pan on a wire rack. Meanwhile, for syrup, in a medium saucepan stir together the remaining 1 cup sugar, the water, honey, and vanilla. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Pour the syrup evenly over the slightly cooled baklava; cool completely.

postheadericon Blueberry-Lemon Poke Cake

Blueberry-Lemon Poke Cake

1 box lemon cake mix and the additional ingredients called for on the box

For the Lemon Blueberry Sauce

1½ cup blueberries fresh or frozen

1 large lemon zest and juice (about 1 tsp. of zest and 1 tbsp. of juice)

¼ cup sugar

2 tsp. corn starch

pinch of salt

½ tsp. vanilla extract

For the Topping:

½ cup jarred lemon curd

1 8 oz. container whipped topping cool whip

 

Prepare the lemon cake according to the package directions using a 9 x 13 inch baking dish. In the meantime, prepare the blueberry lemon sauce. In a medium saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Stir to combine. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Remove from heat and stir in the vanilla. Set aside. Remove the cake from the oven and allow it to cool for 5 minutes. Use the handle of a wooden spoon to poke holes into the cake that are about an inch apart. While the cake is still warm, drizzle the blueberry lemon sauce on top. Spread the sauce into an even layer over the cake ensuring some of the sauce and blueberries get down into the holes. Let the cake cool completely (about an hour). Add the lemon curd and ½ cup of the cool whip to a medium bowl and whisk together until smooth. Add another ½ cup of the cool whip and whisk until smooth. Add the remaining cool whip to the bowl. Use a large spoon or spatula and gently fold the cool whip into the lemon curd mixture. Spread the whipped lemon topping on top of the cake into an even layer. Place the cake in the refrigerator for at least 1 hour before serving. Store covered in the refrigerator.

postheadericon Roasted Glazed Turnips with Honey-Thyme Butter

Roasted Glazed Turnips with Honey-Thyme Butter

2 pounds turnips

2 T. extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 T. unsalted butter

1 T. honey

1 to 2 teaspoons fresh thyme leaves (about 4 sprigs)

Juice of 1/2 orange (optional)

 

Preheat the oven to 425 degrees F. Wash the turnips, peel away any dings, and cut into 1-inch cubes. Place in a large bowl with the oil, salt, and pepper, and stir until well coated. Arrange the turnips on a sheet pan in a single layer and roast until tender to the bite, 30 to 35 minutes. Transfer them to a serving bowl.

3 Meanwhile, melt the butter in a small saucepan over medium-low heat and stir in the honey until dissolved. Add the thyme, stir, and pour over the turnips, turning them with a spatula until well coated. Taste for seasoning, adding more salt and pepper as needed. Squeeze the orange juice all over the turnips and serve hot.

 

From: PNW Veg

postheadericon Roasted cauliflower steaks with salsa verde

Roasted cauliflower steaks with salsa verde

1/2 cauliflower see prep notes below

1 tbsp butter 15g (can be replaced with olive oil for vegan version)

1/2 lemon zest

salt and pepper

For salsa verde

3 tbsp parsley

1 tsp. capers

3 anchovy fillets (can be omitted for vegan/vegetarian version)

1 clove garlic

1 tsp. Dijon mustard

1 tsp. lemon juice

2 tbsp olive oil

 

Preheat oven to 400F/200C. Cut the base off the cauliflower so that it sits more or less flat. Next, cut the cauliflower in half through the middle of the core, all the way through. Cut a slice around 1 – 1.5 in/2.5 – 4 cm thick from each half right the way through from each half so you get two flat ‘steaks’. Keep the florets you have cut off for something else. Warm 1/2 tbsp butter over a medium heat in a small to medium skillet/frying pan that fits both of the cauliflower steaks in lying flat. Add the cauliflower and cook a couple minutes on each side so that it becomes nicely browned. Add the lemon zest and some salt and pepper as it cooks. Add the additional butter in places that seem short on butter so that all of the edges being cooked are coated to help it brown. Turn as needed to brown on both sides. Transfer the pan to the oven and allow to cook for around 10 minutes, or possibly a little longer, until the cauliflower is completely tender. For the salsa verde: While the cauliflower is in the oven, finely chop the parsley, capers, anchovies and garlic together until they are very fine and mixed. Put all into a small bowl and add the mustard, lemon juice and olive oil. Mix well so they are well combined and serve over the cooked cauliflower steaks (you probably won’t need all of it).

 

2 servings Calories: 196kcal | Carbohydrates: 2g | Protein: 2g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 124mg | Potassium: 134mg | Vitamin A: 13.2% | Vitamin C: 28.9% | Calcium: 2.3% | Iron: 3.7%

postheadericon Huckleberry Polenta Cake

Huckleberry Polenta Cake

6 T. unsalted butter, at room temperature and cut into 6 pieces, plus more for greasing

1 cup stone-ground cornmeal (fine or medium grind)

1/2 cup almond meal, or ‘/3 cup raw almonds, ground

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup granulated sugar

3 large eggs, at room temperature

1/4 cup plain Greek or strained yogurt

Zest of 1 lime

3 T. freshly squeezed lime juice (from about 2 limes)

2 T. honey

1/4 cup candied ginger, minced

1 1/2 cups huckleberries

 

Preheat the oven to 325 degrees F. Grease a 9-inch round cake pan and line the bottom with parchment paper.  In a small bowl, combine the cornmeal, almond meal, baking powder, baking soda, and salt and set aside. Using a handheld electric beater or stand mixer, cream the butter and sugar together until light yellow and malleable, 2 to 3 minutes. Add the eggs one a time, beating until just combined; after the third egg, the mixture should be thick and glossy and will have increased in volume. Stir in the yogurt, lime zest and juice, and honey, beating until everything is well combined. Add the cornmeal mixture to the wet ingredients and stir by hand with a rubber spatula or wooden spoon. Gently stir in the ginger and huckleberries. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a skewer inserted in the center of the cake comes out clean. The cake should be golden and firm on the top and not jiggle in the center. Allow the cake to cool in the pan for about 10 minutes, then invert and let cool completely on a wire rack, about 1 hour. Peel away the parchment and serve.

postheadericon Robin’s Mushroom Conserva

Robin’s Mushroom Conserva

 

The story behind this dish and her notes follow: “In the fall, chanterelles are oozing out of the forest floor in Washington. My forager, Matsutaki Joe, would show up with bins of them at incredible prices. This is how we captured their essence and enjoyed them in a variety of ways at Crave. My favorite was serving them atop grilled baguette slices rubbed with garlic and smeared with goat cheese. They were incredibly addictive and lasted all winter long. I make sure I have a batch of these on hand all year round for that appetizer on the fly when a friend stops by.” Serve the mushrooms over pasta (such as pappardelle), on flatbread, or even on grilled fish.

 

kitchen notes: Use the freshest possible mushrooms; anything tough, wilted, or with evidence of mold or tiny holes should be discarded. Brush away any pine needles or debris, and trim tough stems.

 

2 pounds assorted wild mushrooms (Robin’s favorites are chanterelle, hen-of the-woods, porcini, and oyster)

2 cups distilled white vinegar

1 cup red wine vinegar

3 cups water

2 medium cloves garlic, slivered

2 T. fine sea salt

10 sprigs thyme

3 bay leaves

2 (2-by-1/2-inch) strips lemon peel, removed with a vegetable peeler

Ground black pepper

2 cups good-quality’ extra-virgin olive oil

 

Tear or cut the mushrooms into thin strips, V4 to V2 inch wide and 2 inches long. Any small mushrooms should be left whole for added aesthetics. (Robin likes to do this with baby oyster mushrooms and hen-of-the-woods.) In a medium saucepan, combine the vinegars, water, garlic, salt, 7 of the thyme sprigs, bay leaves, and 1 of the lemon peel strips. Over medium-high heat bring the brine just to a boil. Remove from the heat and let steep for about 15 minutes.  3 Return the brine to a boil over medium heat and add the mushrooms. Cook for 5 minutes, pressing the mushrooms down into the brine if they float to the top. Drain the mushrooms and spread on a clean lint-free towel to absorb excess moisture. While cooling, sprinkle the mushroom with pepper. Transfer the mushrooms into 2 sterilized pint jars (or 1 quart jar) and completely cover them with the oil. Add 2 of the bay leaves from the brine, the remaining 3 sprigs thyme, and the remaining lemon peel strip, along with a large pinch of additional salt. Cover and tap the jar on the counter to remove any air bubbles. Set the jar in a dark pantry away from sunlight and let the mushrooms cure at room temperature for 1 week. The mushrooms will keep in the refrigerator for up to 1 year. The oil may congeal, so remove the jar from the refrigerator about 30 minutes before using. Note that the mushrooms pack a puckery punch and a little goes a long way. “Save the preserved oil!” says Robin, who likes it brushed on crostini.

postheadericon Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

6 ripe heirloom plum tomatoes

1 cup fine breadcrumbs made from local bread (adjust the herbs depending on the bread type)

1/3 cup finely grated hard aged cheese

1/3 cup of fresh herbs like thyme, rosemary, parsley; whatever you like and have on hand. (basil can burn, so maybe save that for topper as you serve)

1/4-1/2 teaspoon minced garlic or finely chopped shallot

1 T. olive oil

1/4 teaspoon Chardonnay Oak Barrel salt (bread may be salty, so adjust)

1/8 teaspoon fresh ground mixed peppercorns

 

Preheat the oven to 350F. On a baking sheet lined with parchment paper, spread out the bread crumbs and lightly toast them in the oven. This takes less than 5 minutes. Do not brown them, just dry them out a bit. When they come out, mix them with the olive oil, shallots/garlic, herbs and cheese, salt & pepper

Wash and dry each tomato. Slice each tomato lengthwise. You can scoop out a bit of the center seeds and juice if you like. I did to make some room for the topping, but it’s not necessary. Place each half on the baking sheet with the parchment paper. Evenly divide and top each half tomato with the bread crumb mixture. You can drizzle additional olive oil on top of each tomato at this point, or simply watch the baking process so you don’t burn the topping. Bake for about 30 minutes. The longer you bake, the softer the tomatoes will get. I prefer mine firmer for market samples, but you can bake these up to 45 minutes if you closely watch the topping. Riper tomatoes will take less time and be more flavorful.

postheadericon Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

4 1/2 lb pork rib roast (ask your butcher to remove the vertebrae and the skin but leave the fat)

a large bunch of parsley

1/3 cup plus 2 T. extra-dry vermouth

3 T. unsalted butter at room temperature

3 1/2 T. olive oil

1 T. salt

1 1/2 tsp. red pepper flakes or ground black pepper

2 heads garlic

 

Preheat the oven to 350 degrees F. Score the layer of fat on the outside of the roast with a sharp knife. I like to make a checkered pattern, but you can also just carve a few parallel straight lines, I leave that up to you. Place the roast in the middle of a roasting pan. In a food processor, combine all the remaining ingredients except the garlic and pulse to a thick sauce. The butter will remain visible in the small bits, but those will melt in the oven. Reserve a little of the sauce for later, and rub the remaining sauce over the entire roast. Place the garlic heads in the roasting pan. Roast for 1 1/2 hours. If you use a meat thermometer, the core temperature you’re looking for is 150 degrees F. This will leave the center nicely rose colored. Remove the roast from the oven, remove the heads of garlic from the pan, and cover the roast with aluminum foil. Let the roast rest for 15 minutes. Meanwhile, warm the reserved sauce in a small saucepan over low heat. Pour the juices from the roasting pan into a container and skim off the clear fat with a spoon and discard it. Pour the juices into the warmed sauce. Squeeze the mushy roasted garlic cloves into a bowl. Carve the rib roast at the table and serve it with the sauce and the garlic in separate bowls.

postheadericon Gooseberry Jam with Orange

Gooseberry Jam with Orange

 

2 lb gooseberries (green or red)

juice and zest of 2 large oranges

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

4 clean jam jars

 

Wash the gooseberries, remove stems and crowns and heat, just covered with water, until soft. Add orange zest and juice and return to a boil. Add all of the sugar. Stir using a wooden spoon (a metal spoon will get too hot!) until the sugar is dissolved. Test whether the jam is setting properly: Allow a drop of jam to fall on a saucer and place in the refrigerator for 1 minute. If it has thickened nicely, the jam is ready. Quickly fill the jars and apply the lids. Tighten the lids securely and turn the jars upside down, in order for the vacuum to be created. The jam will have a shelf life of one year. After opening, store in a cool place.

postheadericon Confit de Vin

Confit de Vin

This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese. The type of wine you choose matters: This recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavor: Cloves, mandarin peel, and star anise, for example. You can also vary the types of wine: A sauvignon blanc will result in a different jelly from a muscat.

 

For approx. 4 1 cup jars

 

2 vanilla beans

1 1/2 bottles white wine

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

6 cardamom pods

juice of 1 lemon

zest of 1/2 lemon

zest of 1/2 orange

 

Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff, it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.

postheadericon Confit de Canard

Confit de Canard

This recipe is adapted from Cuisine de France by Paul Bocuse (Flammarion, 1992).

 

2 duck legs

1/2 cup coarse sea salt or kosher salt

1 cup (250 g) rendered duck fat, or more

2 cloves garlic, unpeeled

2 branches fresh thyme

1 bay leaf

1/2 cup water

 

The day before you plan to cook the duck, place the legs in a bowl and cover them with the coarse salt. Refrigerate for 24 hours.  The next day, thoroughly rinse the salt off the duck under cold running water. Place on a rack to drain and pat dry with paper towels. In a large, heavy-bottomed pot or skillet, heat the duck fat, garlic, thyme, bay and water to a high simmer. Place the duck legs in the hot fat, skin side down. Turn down the heat — the fat should remain at a very low simmer throughout the cooking process. Check the duck occasionally to make sure the fat is simmering but not boiling. After an hour, turn the legs over so that they are skin side up, being very careful not to pierce the skin. Allow to cook at a low simmer for one hour more. Turn off the heat and remove the legs to a rack to drain. Strain the fat through a sieve into a bowl. Place the browned bits and garlic that remain in the sieve in a separate small bowl. Discard the thyme and bay leaf. When the duck has cooled, place it in a dish, cover with the strained duck fat and refrigerate. When the fat has cooled sufficiently, use a knife or spatula to spread it over the duck. You may continue with the recipe later in the day or leave the duck in the fridge for a day until ready to complete the cooking process. (If you are preparing your confit well ahead of time, you can preserve it in a large glass jar, sealed with the fat. In this case the fat must entirely cover the duck. It may be preserved in this way for up to 6 months, refrigerated.)  About 40 minutes before serving, preheat the oven to gas mark 7 (425 F, 220 C). Allow to preheat for 10 minutes.  Remove the duck from its dish or jar, scraping away most of the fat, and place in a baking dish, skin side down. Roast the duck in the hot oven for 15 minutes. Turn the legs over so that they are skin side up. Continue roasting for another 15 minutes, or until the skin is a crispy brown. Serve immediately, accompanied with seasonal vegetables and a hearty red wine. Serves 2. You may use the garlic cloves that you’ve set aside as garnish. The brown bits left over from cooking — known as ‘grattons’ in French — may be spread on toast and served during cocktail hour.

postheadericon Winter Squash Buns

Winter Squash Buns

7 oz winter squash, peeled, in cubes

1 tsp chile powder

1 tsp ground paprika

1 tsp grated nutmeg

pinch of salt and freshly ground pepper

2 tbsp butter

1 package yeast (2 1/4 tsp)

2 cups all-purpose flour

8 oz aged cheese, grated (reserve a little for the garnish)

2/3 cup milk

1 handful of pumpkin seeds to garnish, briefly roasted in a pan

 

Preheat the oven to 35O°F/Gas 4. Grease a baking sheet with olive oil and arrange the winter squash on it. Sprinkle with the chili and ground paprika, nutmeg, salt, and pepper. Bake the squash until done, approx. 30 minutes. Leave to cool. Puree in a food processor and blend in the butter, yeast, flour, and cheese. Carefully add the milk; maybe you won’t need all of it, maybe a little more, depending on the squash’s moisture content. Continue to work into a pliable dough. Grease a bowl with some oil and place the dough ball in it. Cover with plastic wrap. Allow to rise for 1 hour in a warm draft-free place. Thoroughly punch down the dough again and divide into approx. 16 equal portions. Shape into balls and place on a greased cookie sheet. Loosely cover with plastic wrap and allow to rise for approx. 30 minutes. Preheat the oven to 35O°F/Gas 4, brush the buns with a little water, and sprinkle with the pumpkin seeds and reserved cheese. Bake the buns until done and golden brown, approx. 30 minutes. Serve with thyme butter.

postheadericon Baked Shrimp Risotto

Baked Shrimp Risotto

2 tablespoons extra-virgin olive oil

5 garlic cloves, sliced

1 cup arborio rice

3 1/2 cups low-sodium chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

20 cooked shelled large shrimp

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

Kosher salt

Pesto sauce, for serving

 

Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes. Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto and garnished with cheese.

postheadericon Rhubarb Iced Tea

Rhubarb Iced Tea

 

10 stalks rhubarb

3 1/2 cups sugar

4 tea bags Earl Grey tea

2 star anise

1 vanilla bean

extra sugar (to taste)

lots of ice cubes

 

Wash the rhubarb and cut the stalks into sections. Place on low heat with the sugar in 4 cups water. Simmer for 2 hours on low heat until a syrup develops. Leave to fully cool. In the meantime, bring 4 cups of water to a boil. Cut the vanilla bean open lengthwise, scrape out the seeds, and add them to the water with the bean. Also add the star anise. Lastly, add the tea bags. Brew on low heat for 10 minutes and remove the tea bags. Allow the tea to cool. Put in the refrigerator to fully cool. Before serving, first pour the rhubarb syrup into an attractive glass pitcher. Add the tea and stir. Add extra sugar to taste. Serve with lots of ice cubes.

postheadericon Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

 

1 large Yukon Gold potato, peeled and cut into 1-inch pieces

1 small butternut squash (about 2 lb./900 g), peeled, seeded, and cut into 1-inch dice (to yield

about 4 C.)

2 cloves garlic, thinly sliced

1⁄3 C. pitted small black olives, such as niçoise

2 tsp. salted capers, rinsed well

1 tsp. crushed coriander seeds

3 T. (44 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).  In a large bowl, toss together the potato, squash, garlic, olives, capers, and coriander. Add the olive oil and mix well to combine. Season with 1/4 tsp. of salt and a few grinds of pepper. Transfer to a 9 x 12-inch baking

dish and bake in the oven, stirring occasionally, until the vegetables are tender and lightly browned, 55 minutes to 1 hour.

postheadericon Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

postheadericon Dried Apple Rings

Dried Apple Rings

6 tablets vitamin C, crushed

2 cups cold water

6 apples

Preheat the oven to 17O°F. To prepare an anti-browning ascorbic-acid bath, dissolve the crushed vitamin C tablets in the water in a large bowl. Peel and core the apples and cut into V4-inch slices. Add the apple slices to the acid bath as you cut them. Soak for 10 minutes. Pat the slices dry and arrange them on a metal screen or cake cooling rack and place the rack in the oven. Prop open the oven door with a wooden spoon handle to enable moisture to escape. Dry the apples in the oven until leathery, 3 to 4 hours. The slices are fully dry when you can squeeze a handful and they don’t stick together. Cool the apple slices, and then condition them by transferring to a covered container and letting sit for 1 week. This allows the dried fruit to redistribute any trapped moisture. If you notice moisture on the sides of the container, repeat the drying process for another hour or so. Fully dried apple rings keep in an airtight container for up to 1 year.

postheadericon Fennel and Onion Jam

Fennel and Onion Jam

Try on a toasted baguette with goat cheese.

 

2 Tbsp olive oil

2 bulbs fennel, thinly sliced

1/2 tsp kosher salt

1/4 tsp coarse black pepper

3 cloves garlic, mined

1/2 cup melted sautéed onions

1/4 dry white wine

 

Heat a large pot over medium high heat. Add oil, fennel salt and pepper to the pot. Cook for 15 minutes stirring often so that fennel doesn’t burn. Once fennel is soft and very tender add garlic. Cook for one more minute until garlic is fragrant. Pour in wine and cook until all the liquid evaporates. Turn off heat and place jam in an airtight container in the fridge for up to two weeks.

postheadericon Basil Strawberry Lemon Granita

Basil Strawberry Lemon Granita

1 C. Sugar

1 handful fresh Basil Leaves

1 C. Water

4 C. fresh Strawberries, hulled and sliced

Juice and Finely Grated Zest of 2 Lemons

Lemon Slices, for Garnish

 

Combine sugar and basil leaves with the water in a medium saucepan.  Heat over medium heat, stirring occasionally, until sugar is completely dissolved.  Remove heat and let cool.  When cool, strain and discard basil leaves.  Combine berries, lemon juice and zest in a blender or food processor.  Pulse until smooth. Pour cooled simple syrup into the blended fruit and blend well.  Fill 10 8ounce jars ¾ full with mixture.  Cover loosely and place in the freezer for 50 minutes.  Scrape down the edges of the jars with a fork and stir the scrapings into the centers.  Return the jars to the freezer for 90 minutes and scrape them down again.  Freeze additional 5 hours until frozen through.  When you are ready to serve the granita, use a fork to stir the granita mixture one more time.  Serve ice cold, garnished with lemon slices.

postheadericon Honey Lemon Apple Jam 

Honey Lemon Apple Jam

12 cups chopped apples

2 cups lemons juice (I used a combination of freshly squeezed Meyer lemon juice and bottled)

2 cups honey

3 cups sugar

1 envelope of liquid pectin (can be omitted if you use a few firm, green apples)

zest of three lemons

Prepare your canning pot, as well as seven pint jars, lids and rings. Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate. Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest. Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly). Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

postheadericon Vegetable Spiral Tart

Vegetable Spiral Tart

Tart Crust

2 1/3 cups all purpose flour

3/4 tsp kosher salt

16 tbs butter (chilled and cut into 1/2″ pieces)

1/2 cup water (very cold)

Vegetable Filling

2 cups heavy whipping cream

1 1/4 cup parmesan (finely grated, 1/4 cup reserved)

2 tbs kosher salt

1/2 tsp pepper (ground)

1/4 tsp nutmeg (grated)

1/4 tsp chili powder

3 tbs extra virgin olive oil

3-4 purple carrots (medium)

2 russet potato (large)

2 green zucchini (medium)

2 sweet potato (large)

 

Sprinkle the cold water on top and pulse again just until the dough comes together into a ball, but it won’t be completely smooth yet. You should still see small bits of butter. Place a piece of plastic wrap on your working surface and turn the dough out onto it. Fold the plastic over and press the dough into a 1-inch thick disc. Make sure it is wrapped completely and refrigerate the disc of dough for 2 hours (or overnight). When chilled, place the disk of dough on a lightly floured surface and roll out until 1/8 inch thick, periodically lifting and rotating to make sure it isn’t sticking to your surface (dust your surface as needed). Carefully transfer the dough to your tart pan, easing it in without stretching the sides, and gently press into place. Trim with a sharp knife even with the rim of your pan. Chill until firm to touch, 30 min – 1 hour. At this point it can be frozen (well- wrapped) for 2 weeks if needed. No thawing necessary if you freeze it! Preheat the oven to 375 F. Line the tart shell with parchment paper and fill with pie weights (or dried beans). To partially bake, bake until the surface looks dry and pale, about 25 minutes. Remove from the oven and remove the paper and weights. Return to the oven a bake for 5 minutes longer.

 

Tart Crust

 

To make the dough in a food processor, put your flour and salt in the food processor and sprinkle on your cold butter pieces. Cover and pulse several times until the butter is cut into pea size pieces.

 

Vegetable Filling

 

As your tart shell is being partially baked, prep the vegetables by shaving them into thin ribbons. A mandolin would work but I find a vegetable peeler even easier and faster – and you get even finer shavings, which cuts down on the cooking time of the tart. For the potatoes and sweet potatoes, I recommend cutting them in quarters, length-wise. All the vegetables should roughly be around the same width so when they’re laid upright in the tart, you can visibly see all the pretty, colorful layers. In a large mixing bowl, combine cream, parmesan, salt, pepper, nutmeg and chili pepper. Whisk until combined. Toss the vegetable ribbons into the cream mixture until they’re all coated. Take a ribbon (I like to use zucchini here) since it’s so flexible. Roll it into a tight spiral and place it on the center of the partially baked tart shell. Take another vegetable and wrap it around the center spiral. Continue working outwards, alternating vegetables. The cream actually makes the vegetables stick to each other so it’s not as hard as it looks! Once you’ve reached the edge of the tart shell, brush the top of the tart with olive oil and sprinkle with a good sprinkling of finely grated parmesan cheese. Bake at 350 °F for 50 to 60 minutes, until vegetables are soft and cooked through. Cool in tart pan for 10 minutes, then slice and serve.

 

Baking time will greatly depend on how thin your vegetables are. Using a good quality, sharp Y-peeler is preferred over a mandolin, and much safer and faster to use. If you use a mandolin, I recommend covering the tart with foil to bake for 20 minutes and then removing the foil and bake uncovered for another 45 minutes. In the spring and summer,  you can replace the root vegetables with different varieties of squash and eggplant. I would just decrease the baking time.