Bacon, Leek and Fennel Quiche. Fennel grows like a weed all over coastal California.
I used to love grazing on the herbaceous fronds while walking through Topanga Canyon wilderness. (But then, I would eat pretty much anything.) During my ‘commute’ (a ten minute walk) to Farley’s many years later, I would feel a nostalgic kinship with the forest of fennel that grows on a grassy hillside on 18th street. Every month or so, some determined gardener would attempt to eradicate the fennel by mowing down the four-foot-high stalks. They would lay like fallen soldiers, their licorice scent wafting through the air. Since fennel grows so easily, I could never understand why the bulbs in the market were so darned expensive. Luckily for me, our box has recently been gifting us large, pale green, frond-tufted orbs.
I cooked up some lardons of super smoky, thick-cut bacon from the Corralitos Market (how can you not love something called ‘lardons’?) Heirloom Tomato and Ricotta Tart with a Cornmeal Almond Crust (Gluten-Free) – Salted Plains. Asparagus, Zucchini and Ricotta Tart Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. Savory Tomato Peach and Tarragon Pot Pie — Fast & Fancy 5-Ingredient Dinners. (Image credit: Brie Passano) This is a recipe that will surprise you.
Sure, a savory pot pie is nothing new, but we're throwing peaches into the mix. Root Vegetable Pie with Quinoa Crust & Cashew Cream. Our farm family is growing and it’s growing fast. 40 baby chicks joined our tribe on Friday afternoon and we could not be more stoked.
We whipped up this root vegetable pie and headed to the greenhouse armed with plates, beers and plenty of napkins so we could stare at our newly germinated kale plants and chat about the chickens and our farming season in general. Some of my favorite “date nights” with Taylor have been in the greenhouse and the combination of awesome food, great beer and plenty of thriving plants makes for a very romantic atmosphere. Our little chicks are adjusting to life at Tumbleweed Farm and we’re excited to offer more fresh eggs to our customers in the near future.
Mustard Greens + Gruyere Quiche with Almond Crust. There are two things currently going strong at Tumbleweed Farm and that is the abundance of eggs from the chickens and an endless amount of mustard greens.
I love mustard greens and think they add just the right amount of spice to salads, pestos and are a great addition to sandwiches because they offer that mustardy bite that I adore. Another great way to use mustard greens is in quiches and this simple spring quiche is delicious and a lovely way to incorporate the first of the spring’s bounty. I love making quiche because it can be enjoyed warm, at room temperature or even chilled. I made this quiche last week and we enjoyed it for breakfast one morning, lunch the following day and finally finished the pie for dinner last night. The almond flour crust is absolutely divine (I’ve made it before with this Tomato Pie) and gives this quiche another layer of flavor and texture.
Cheers from Tumbleweed Farm. Root vegg tart. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 328 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Carrot Tart with Ricotta and Herbs Recipe. Roasted Vegetable Tart Recipe. Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash recipe on Food52.com. Roasted cauliflower tart with walnut crust and creamy lemon filling - Amy Chaplin. A couple of weeks ago I was asked to contribute a cauliflower recipe for the Guardian‘s Life and Style section.
This is what I made. It was part of the 10 best cauliflower recipes, you can see more recipes here. Green vegetable tart with buckwheat sunflower crust - Amy Chaplin. This tart has been on my mind and in the making for a while.
I’ve been experimenting with different fillings, trying to achieve a creamy and light texture without eggs. Though I’m sure my experiments won’t stop here, I had to pause and get something to you since it’s been awhile and the year no longer feels new! I do have a good excuse for my absence here. Just as January began I became an Aunt and any spare time is spent dashing across the East River to Greenpoint to hold the sweet little boy and cooking as much as I can for my sister (you may have seen some baking on instagram). Roast squash and heirloom bean tart with pumpkin seed crust and shaved Brussels sprout salad with toasted pine nut dressing - Amy Chaplin. For this year’s Thanksgiving-inspired post, I wanted to make something a bit different as a centerpiece; definitely not the usual vegetarian main.
Creating a tart topped with wedges of roasted squash has been on my mind for years. This recipe is inspired by a photo in one of my oldest and favorite cookbooks called Nourish by Holly Davis. The book is not vegan or vegetarian but has a macrobiotic approach—for those of you who have my book, in the head notes of the Earl grey tea fruitcake I write about Holly’s former restaurant in Sydney. Beet & Greens Tart. When I tell my friends that I like to watch tv-series on my phone and movies on my computer – simultaneously – they often give me that ”you-are-weird” look.
It doesn’t matter that I try to explain that it can be very stressful to be the father of two kids, run a family business and have a blog, so watching tv-series and movies is a nice way to de-stress. And since I don’t have much time to myself, I try to make the most of it, hence the double screens. Roasted Butternut Squash, Prosciutto, and Sage Quiche. I secretly enjoy checking out wedding registries and seeing what makes couples tick. Are they more excited about the monogrammed towels and fine china or the obscure kitchen gadgets and fancy knife sets?
I’m sure you can guess which category we fell into! I was recently browsing through my good friend Emily’s wedding registry to send her a shower gift. Turnip Green Tart Recipe. Well, it's Sunday. I returned from Portland, Oregon on Wednesday, and here I am looking at my suitcase and my carry-on bag. They are exactly where I dropped them, ten steps from the front door, still fully packed. Can we unpack together? Spinach Tart {with an almond flour quiche crust} - Comfy Belly. I love green food. I always have. I was the kid who liked broccoli, spinach, squash, and brussel sprouts. My perfect quick meal is sauteed spinach with onions, olive oil, cheese, and 2 eggs. Basically the filling for Spanakopita, Greek spinach pie. Here is my version of a spinach pie using an almond flour pie crust. Pear, Blue Cheese and Hazelnut Tart. One summer afternoon between my junior and senior years of high school my mom and I took a walk (more of a sweaty stagger in the Woodland Hills heat) to a nearby restaurant for lunch.
We managed to stop squabbling long enough to enjoy the food at Villa Piacere, and dessert consisted of cake and brandy-soaked cherries, which, to my delight, got me tipsy. I had been looking for a summer job for the past several weeks, with no luck. Emboldened, I asked the hostess about possible employment. When she handed me an application for a serving position, I explained that, actually, I preferred to work in the kitchen. She gave me a quizzical look, left again, and returned with the head chef, who smirkingly agreed to give me a shot in the pantry.
Serge had a thick, Southern French accent, and though in the midst of 4 years of highschool french classes, I could barely understand a word he said in any language. Serge had little respect for his clientele. The Bojon Gourmet: Asparagus and Shiitake Mushroom Tart with Polenta Crust. Last month, I had brunch with Deborah Madison. (Ok, there may have been a few other people there, too.) I've been a Deborah fan since I picked up a copy of Local Flavors at the UC Santa Cruz book store during my senior year, and proceeded to shirk my studently responsibilities – trifling matters like papers, homework, and presentations – to make everything from potage to pancakes to pandowdies. Deborah is a fellow Banana Slug, and, due to her success as a chef and writer, I can only imagine that she picked a more useful major than Art History. (Or at least, did her homework.) Deborah's writing style is so calm, warm, and engaging, I feel like she's been in the kitchen with me for the last 10 years in the form of Vegetarian Cooking for Everyone, Seasonal Fruit Desserts, and Vegetable Soups.
Luckily, Deborah was as warm and gracious in person as she seems in her books. As each lovely course was whisked out by the servers, Deborah said a few words about each. Makes 6-8 light servings. Roasted Eggplant Tomato Tart. Last year I related the story of "Steve," a well-known pastry chef who came to my school to give a demonstration on How To Make Two Dozen Culinary Students (and Their Teacher) Hate You.