Friday, August 4, 2017

Crustless Goat Cheese Vegetable Tatin

Before going in to the oven.
This one is not just a pretty face. She packs a wallop of health and tops it with a cherry of exceptional taste.

There are certain vegetables my husband does not like. Summer squash, like Zephyr, Zucchini and Crook Neck are on the "I won't eat them, so do not cook them," list. Unless I fancy them up like in this amazing and super easy crustless "tarte."

Saturday, March 3, 2012

A Springtime Treat

I recommend reading this! Very educational and just in case you think I'm a nut for eating a weed...
I mean, I do not advocate going out and traipsing through the forest and arbitrarily eating the flora without knowledge of what you may be ingesting - but right now, it's Wood Sorrel time. It's a sweet little weed that has purple, white or in my case bright yellow flowers. They are also sometimes called wandering buttercup. Their scientific name is Oxalis. And they have a sweet sour taste. When used in moderation they are a welcome little enhancement to cuisine. Aphids love them. Because aphids love them and they are a weed that's impossible to get rid of, they are not ideal for the garden. I don't really mind them though. It's sticky weed that is the bain of my garden's livelihood. Traips all you want for the buttercup - it's yummy!

I'm going to use the stem and flowers in a spring salad today. Weird. I know. But being the daughter of a hedge witch, I just have a draw to the romance of mother nature - so here it is.

Wash 3 stems of the Wood Sorrel. Cut 4 big Nasturtium leaves and if you have let your garden go through the winter then perhaps you have wee peppers like I have...

Cut the stems of the flowers like you would chives, chiffonade (cut 'em skinny as if you were cutting basil) the nasturtium leaves (they're a treat as they are very peppery), set the flowers aside. Cut up the wee peppers being cautious to discard the seeds.

Wash a handful of greens. I like to use a wild baby lettuce mix - mine are not garden fresh :( - and place in a bowl with the other ingredients.

Top with a simple citrus vinaigrette. 2 Tbs olive oil, 1 Tbs lemon juice. Salt ( I like to use Jane's Krazy Mixed Up) and pepper (Trader Joe's has concocted a clever little Flower Pepper - {read more here}) to taste and a dash of sugar to balance to sour. Add some home made croutons for an extra oomph or some pumpkin seeds.

There it is. Enjoy!

More salad pictures....