San Marzano Tomato Sauce

Ingredients        Serves 4-5

1 small onion- finely chopped * i used a sweet yellow but any kind works
4 leaves dry basil
1 bay leaf -fresh or dried
2 cans san marzano tomatoes - pureed* i highly recommend buying this type of canned tomato it makes a huge difference in your sauces flavor, yes they are a bit more expensive but worth the extra $1 or so

Method
Add the diced onion to the olive oil and on low heat gently cook until translucent about 15 min. Then add in the herbs and canned tomatoes. Season with 1 tsp sea salt and some fresh ground black pepper then simmer gently for about 20-30 minutes or until sauce has thickened slightly.* if sauce becomes too thick thin out with a touch of water 


*Adjust seasoning with more salt and pepper to taste

Fregola Sarda with Burgundy Spinach & Marinara Sauce

Ingredients          Serves 4-5       

1 Pkg Fregola Sarda
1 lemon- zested
Extra Virgin Olive Oil - to taste
Espelette Pepper * may sub crushed pepper flakes or any fresh chile chopped
Sea Salt & black pepper
2 hand fulls Burgundy spinach* may sub regular spinach or arugula

Marinara Sauce



In large pot of salted boiling water cook pasta until al dente about 11-13min eat one to test.
Drain Fregola then in large bowl toss with olive oil,  lemon zest and the espelette pepper flakes to taste* they are hot so be careful!!

Next place pasta in serving bowls and top with a few nice leaves of spinach then top with marinara sauce.

Enjoy!!

                

Quinoa, Cauliflower and Orange Salad with a Curry Vinaigrette

Ingredients                   Serves 4  


Salad
1 cup Quinoa * i like red the best
1 cup Almonds-toasted with sea salt & olive oil
2 Oranges - cleaned & segmented
1 tbsp Cilantro - roughly chopped
1 Jalapeno- sliced thinly or chopped * may omit
1 cup Raw Cauliflower florets -sliced












Vinaigrette

1 med yellow onion- sliced
1 shallot - sliced
1tbsp- ginger minced
1 garlic clove minced
2 tsp quality curry spice
1/3 cup extra virgin olive oil
1/4 cup rice, white wine or white balsamic vinegar
* i used yuzu vinegar

In large heavy bottomed saute pan heat 2 tbsp olive oil on med heat. Saute onions until fully cooked about 10min. Then add ginger and garlic saute 2 min then add curry spice saute 1 min. Now add vinegar stir to deglaze pan now turn heat off. Let stand 4 min to cool then stir in olive oil and season with salt and pepper.
set aside

Butter lettuce from my garden

In large pot add quinoa and water follow directions on the bag some differ from others. Its very difficult to over cook quinoa so once you have your quinoa and water on a simmer add 2 tsp sea salt and cook until the water evaporates if quinoa is still crunchy and has not fluffed up with a little white sprig showing add 1 more cup of water and continue to cook. Keep cooking this way until the grain is no longer really crunchy it will be a little firm but not crunchy then its still a little raw. Once cooked cool down
                                                     


 In large bowl add all ingredients and toss to combine. Add a squeeze of lemon juice and sea salt and fresh cracked pepper to taste

Enjoy

Buckwheat & Candied Bergamot Cookies

Ingredients      Serves 4-5               


60g Buckwheat flour * may sub rice flour
170g Organic cane sugar
340g Unsalted butter-soft
480g Pastry or cake flour
1 Vanilla bean- split
1/4c Candied bergamot chopped* may sub any candied fruit or omit

In mixer fitted with the paddle attachment cream butter, vanilla bean and sugar for 2-3 minuted until light and fluffy.

Then slowly add in flours mixing on low speed, then add in candied peel. Once dough is formed press into a disk with cling film and wrap. Place in fridge for 1 hr to rest the dough.

Once dough has rested remove from the fridge and leave at room temp for 10min to help soften the dough.

On a lightly floured surface roll dough out to 1/2"-1/3" thick then cut to desired shapes. Place on parchment lined baking tray sprinkle with sugar and bake at 375F for 15-20 minutes or until light golden brown underneath and around the edges. Remove from the oven and allow to cool 

Enjoy!!

Caramelized Onion, Goat Cheese & Swiss Chard Tart

Ingredients

2 cups swiss chard, chopped
2 medium yellow onion , thinly sliced
3/4 cup fresh goat cheese, crumbled
seal salt & black pepper
2 tbsp butter
sprig thyme

Royal

2 cups heavy cream

5 eggs, farm fresh

Whisk ingredients together and season with sea salt and fresh cracked black pepper

1 flaky pie crust Fully baked


In saute pan heat 2 tbsp butter then add thyme and onions slowly cook until caramelized about 20-30min if onions stick add 1 tbsp of water or white wine. Stir constantly scraping brown bits from bottom of pan.


Next add roughly chopped swiss chard and cook until it wilts slightly.

Then place in tart shell, add goat cheese season with salt and pepper.

Place in oven and fill with royal to the edge of the pie shell and bake at 300F for 1-11/2 hr or until done.

Tart is done when the center no longer jiggles and it lightly browned on top.

 

Rainbow Chard from my garden

Flaky Pie Pastry

Pie crimped and ready to freeze

Makes 1 double crust pie or 9" & 6" shell


Ingredients   


2 1/2 cups flour 
1 tsp fine sea salt
1 tbsp organic cane sugar
1 cup unsalted organic butter
1/4-1/2 cup ice water

mix resembles pea's

Cut butter into small cubes, in food processor add flour, butter, salt and sugar. Process until mixture resembles small pea's. Then slowly pulse adding the ice water a little at a time until dough comes together. Remove pastry from the processor and wrap in cling film and place in fridge to rest for minimum of 1 hr.

Remove pastry from the fridge and let stand 10 min to help soften the dough. To roll out lightly dust with flour then roll out to 1/8" try to make it all even rolling out from the center out to the edges.

Now place pastry over the pie dish and trim leave 1" of pastry over the edge to be able to tuck it under and crimp. * see images below

Once pastry is nicely crimped place in freezer to set for 20min to set.  * if you are making a double crust pie like an apple pie  fill the pie before you trim it then brush with egg wash and place top on then trim pastry to 1" over hang and follow the same directions for crimping and freezer to set.

For a Quiche or other Pie like banana cream or pumpkin  you must par bake the crust so.... Line tart shell with foil and fill with pie weights. Bake at 425F  at 25- 30 min check under the foil if crust is lightly browned bake with out foil until cooked through about 5-6 minutes.