first of summer strawberry & rhubarb galette

may 27, 2015

I always find myself feeling a tad nostalgic around this time of year. In the past, this month has always brought about some sort of marked change in my life. It never failed to bring adventure, launching me into motion and transition whether I was ready for it or not. May closed out school years, marked the beginnings of adventures abroad, welcomed me home to California, and gave way to new jobs and opportunities. May felt reliable, in an exhilarating and stomach churning sort of way. The months that would follow would sometimes be relaxing and at other times challenging. But, no matter where in the world my summer plans took me, I always found comfort in knowing I'd be going home in the fall to the start of a new school year, to family and friends. I took comfort in knowing I'd return to the familiar. 

Two years ago I was packing my bags for a summer in Copenhagen. One year ago I was graduating from the University of Vermont, saying sayonara to the home I'd made there, and heading for Maine to live and work on a farm by the sea. Though excited, I was equally anxious about this new phase, fully aware that I wouldn't necessarily be returning to old friends and family at the close of the experience. It was in Maine I met Lizzy, one of the most lovely, free-spirited and kind women I have ever known. She had just moved north from New York City, looking to disconnect and get her hands dirty. She and I became fast friends and spent our days weeding, chasing chickens, hiking in the hills, and harvesting the summer produce and fruits grown on the farm. It was both hard work and dream like, and sometimes it's hard to believe the experience has already come and gone. Time flies. 

It didn't take long for me to notice that Lizzy took whole cooking and eating to another level. She'd walk barefoot through the soil and crunch on kohlrabi leaves and raw rhubarb, sometimes popping a strawberry or two into her mouth, leaves n' all. She taught me to appreciate food in it's natural state, and that more often than not it tastes best that way. This strawberry rhubarb galette is both tart and sweet, just as strawberries taste early in the season. They're perfect for a picnic with friends, a breezy birthday celebration, or simply for a "just because" treat. Whip these up and let me know how you enjoy them. Happy baking!

strawberry rhubarb galettes - 

makes 8-10 small treats 

pastry - 

  • 1 3/4 cups all-purpose flour, plus 1 Tbsp
  • 2 Tbsp flaxmeal 
  • 10 Tbsp cold butter, cubed
  • 1/2 tsp kosher salt
  • 1 cup ice water

fruit filling - 

  • 2 1/2 cups strawberries, sliced 
  • 1 cup rhubarb, sliced 
  • 1 Tbsp refined coconut oil
  • 1/3 cup sugar 
  • 1 egg
  • raw sugar, for sprinkling 

Preheat the oven to 375.  

For the dough - mix the flour, flaxmeal and salt together in a large bowl.  Add the cubed butter and work into the flour mixture with your hands until it looks like coarse meal. Slowly drip in the ice water, working the dough into an imperfect ball. It should be flakey and just barely holding it's shape. You may not need a full cup on ice water, so simply add as needed. Once the dough comes together, wrap in plastic wrap and refrigerate for at least 20 minutes. 

For the filling - Place coconut oil in a heated pan. Once melted, add the rhubarb and cook until softened, roughly 5 minutes. Combine the sliced strawberries and rhubarb in a medium bowl. Toss evenly with sugar and set aside.

Roll out chilled dough between two pieces of parchment paper. It prevents sticking! Place the dough on a cookie sheet and cut into circles roughly 6 inches in diameter. This should yield somewhere between 8-10 galettes. You can get creative with this step, making one big galette if you prefer, etc. Spoon the strawberry mixture in the middle of each circle, leaving about an inch wide border all around. Fold and pinch the crust over the strawberry rhubarb filling. Beat one egg with a fork, brush the crusts with it, and then sprinkle the galettes with raw sugar. 

Bake for 35 - 45 minutes, or until the crusts are golden brown and flakey. Enjoy as is, with a dollop of fresh whipped cream, or with a scoop of vanilla bean ice cream!

frittata + goat cheese and spring greens

may 13, 2015

Spring has finally sprung in the Northeast. I know I sound like a broken record at this point, gushing about the sunshine and warmth we're finally experiencing here in Boston, but after such a long and cold winter I feel I've earned the right to obsess. Boston is in full bloom, and it feels like an entirely different city. Suddenly there are all sorts of open air markets and art walks popping up in every nook and neighborhood, lending the perfect excuse to soak up some sun and explore this city.

The longer days have made me feel lighter, with morning runs and sunset walks along the Charles River becoming a part of my daily routine. All of this activity and energy has (obviously) led to an increase in appetite as well, and I've found myself craving something bright and satisfying morning, noon, and night. After some time spent weaving through the market I filled my bag with what looked the best and most fresh, asparagus, tuscan kale, and chives. As much as I love veggies on their own, I decided to add some eggs to make a healthy but hearty springtime meal. This frittata is versatile, light, and a snap to whip up. It's full of good greens n' things and topped with goat cheese, chives, and lemon thyme right from my little window box. Enjoy this frittata in good company for breakfast, lunch, dinner and anytime in between. Bon appetit!

spring frittata -

serves 4 

  • 6 eggs
  • 1/2 cup milk
  • 2 Tbsp refined coconut oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 handfuls tuscan kale, ripped into pieces 
  • 8 spears asparagus, chopped into bite size pieces
  • 1 tsp lemon thyme, minced
  • 1 Tbsp chives, minced
  • 2 oz crumbled goat cheese 
  • salt to taste
  • fresh ground pepper to taste 

Preheat your oven to 400°.

Prepare the onion, garlic, kale, and asparagus as instructed above. Quick tip - asparagus has a natural breaking point. Bend each spear until it snaps, discarding the root side of the stalk. 

Melt the coconut oil in an 8 inch cast iron pan over low heat. Add the onion and garlic to the pan and sauté until the onion is soft and translucent. Add the asparagus and cook until bright green. Next, add your kale and cook down until wilted. In the meantime, whisk 6 eggs together in a medium bowl, then adding the milk, salt, and pepper. Once the kale has cooked down, pour the egg mixture evenly over the sautéed vegetables. Increase heat to medium, and allow the eggs to cook until the outside edges begin to set, roughly 5 minutes. *Do not stir or shake at any point! Remove from heat and crumble any desired amount of goat cheese on top (go wild if you're a cheese lover like me). Top it off with a sprinkling of minced chives and lemon thyme, then placing the frittata in your oven to bake for 15-20 minutes. It's done when it appears golden-brown and has completely set in the middle. Remove from the oven and let cool for at least 10 minutes. Enjoy warm or at room temperature anytime of the day!

multigrain waffles + honey mangos & strawberries

march 29, 2015

Sundays are my favorite. They're for slow mornings spent in my PJs, indulgent breakfasts, runs in the sun, and afternoons spent cozied up with my favorite book. Sundays are for doing what you love and for enjoying the little things. Today, some of those things were these hearty and delicious multigrain waffles. Nine out of ten times I pick savory over sweet when it comes to breakfast. I absolutely love eggs (plenty of recipes to come, you've been warned) and my go to breakfasts usually involve poaching, scrambling, or frying some of them up with a bunch of greens and things....and bacon. However, when I find myself craving something sweet, I choose waffles.

These waffles are a snap to whip up, and are full of some crazy great nutrients. Flax meal is pretty new to me, and I have to say I've jumped on the bandwagon and don't plan on getting off anytime soon. Adding a tablespoon or two to waffles, pancakes, muffins, and breads instantly provides you with a tasty, antioxidant-rich and fiber-dense treat. Delicious and good for you? A win-win situation :).

Topped with sliced honey mango, strawberries, and a dollop of greek yogurt, these waffles made for a bright start to my favorite day of the week. They fueled me up for a sunshine-soaked stroll along the Charles River, reminding me that waffle making and sunny afternoon walks are what good Sundays are made of.

I've adapted this recipe from Sprouted Kitchen, though the recipe they share is absolutely incredible as well. 

multigrain waffles - makes 4

  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 Tbsp flaxmeal
  • 2 Tbsp brown sugar
  • 2 tsp baking powder
  • dash of cinnamon
  • 1/2 tsp salt
  • 1 egg, room temperature 
  • 1 3/4 cup buttermilk (milk or non-dairy beverage can we used as well!)
  • 2 Tbsp orange juice (I used fresh squeezed blood orange juice and loved it)
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla extract

toppings - 

  • 2 handfuls of strawberries, sliced
  • 1 mango, diced
  • maple syrup (Vermont syrup is the best in my most biased opinion :) )
  • dollop of plain greek yogurt (I use Fage 2%)

Combine all of your dry ingredients in a medium sized bowl and mix well. Set aside. In a separate bowl, whisk the egg, buttermilk (or substitute of choice), blood orange juice, and vanilla together. Gradually whisk in the melted coconut oil with your wet ingredients. Plug in and heat up your waffle iron.

Add your wet ingredients to your dry and stir until combined, taking care to press out any clumps you may find. Set aside the batter for a minute or two, allowing the flaxmeal to fully absorb the liquid ingredients. 

Once your iron is hot you're ready to go! Pour about 3/4 cup of batter onto the center of your iron and close it. You'll see the batter spread to the edges and may get a few drips down the edges (no biggie!). Wait a few minutes and then remove your golden waffle. These waffles are best eaten hot. If you're enjoying these tasty treats with company, stick them on a cookie sheet in an oven heated to 200° while you finish up the remaining waffles.

Finally, it's time to enjoy! Top your waffle with some maple syrup, a dollop of plain greek yogurt (trust me it's delicious), and tasty fresh fruit. Feel free to get creative with this step. Chopped walnuts, whipped cream, and other seasonal fruits are all tried and true options in my book :).