Corsican Swiss Chard and Herb Tart

Hello my Foodies, 

This deliciously savory veggie and herb tart might be the perfect extra dish for the holidays. 

This tart was inspired by Chef Ottolenghi. In his new cooking show, he travels through the Mediterranean learning the local cuisine and making his own interpretations of each location's ingredients. A similar tart was made on the Corsican Island off the coast of France. 

This recipe is my interpretation. 

Find what is fresh and local to your area and I invite you to experiment as I have with this veggie tart!

INGREDIENTS

4 cups of chopped Swiss Chard

(one large bundle of leaves at the market)

1 cup of chopped Dandelion leaves 

1/4 cup chopped Parsley 

1/4 cup fresh Lemon Thyme 

2 Tsp of fresh Dill 

2 Tbsp of fresh Oregano

2 Tbsp of Mint

1 Tbsp of Basil 

2 chopped Shallots 

3 bulbs of chopped Garlic 

1 Tbsp of pine nuts 

8 ounces of Feta cheese

(sheep and goat Feta if you can find it)

1 Tbsp of Lemon zest and a squirt of Lemon

2 Tablespoon of Olive Oil

4 -5 zucchini flowers 

Pastry dough

 

INSTRUCTIONS 

First Preheat oven to 375 degrees Fahrenheit. 

Next, roll out the pastry dough in a pie dish so that you have a circle and can easily fold the edges over. Now, cut and chop all veggies and herbs to easily add to the skillet. 

In a large skillet, start by adding one tablespoon of Olive Oil and cooking shallots and garlic on low to medium heat, so they don't burn. When shallots are translucent, add the Swiss Chard, Dandelion, Oregano, Mint, and Thyme. 

Toss this frequently and add a small squirt of lemon and the lemon zest.

Toss only for a few minutes, then place that lightly-tossed veggie and herb into the raw pie shell. 

Next, cut Feta into long rectangles and lay them out from center. 

Place the zucchini flowers between the feta slices. 

 Sprinkle the pine nuts on top. 

Drizzle the entire tart with 1 Tablespoon of Olive Oil. 

Cook in the oven for 30-40 minutes or until party dough is browned. 

Once out of the oven add basil leaves and dill herb. 

Allow a few minutes to cool and serve cut slices, making sure each slice has a feta piece.

Enjoy this healthy dish with friends and family!

I hope this dish brings you lots of savory joy.

~Tarabud 

p.s. Let me know in the comments what herbs you have in your garden! 

Herbs & Flowers Growing in my Garden

Zucchini Flower

MInt

Parsely & Dill

Italian Oregano

Lemon Thyme

Sweet Basil

Easy Peasy Chia Pudding recipe!

 

Hi, Enjoy my easy peasy Chia Pudding recipe!

I love this recipe so much because it's easy to make and oh-so healthy! 

Watch the video below if want to follow along while you are making it. 

 https://youtu.be/iTBHPFLTxWk

Ingredients: 

4 Tablespoons of Chia Seeds

1/2 Teaspoon of Green Match powder 

1/4 Teaspoon of Vanilla Extract 

1 Teaspoon of Maple syrup

1 handful of blueberries 

or 

1/2 a banana sliced 

1 cup of Oat Milk 

or 

your favorite milk

Directions: 

Place all items in a Mason Jar.  

Put the lid on securely, and shake the jar very well before placing it in the fridge for 2-3 hours. 

Let me know how you like this recipe below

Lots of love from California, 

~Tarabud

Kale & Potato & Blue Cheese Frittata - Saturday Brunch

It has been a while since I made a Saturday Frittata.

Today I share this delicious Frittata recipe that is very easy to make. 

Ingredients: 

6 eggs

5 small to medium potatoes 

1 shallot

3 kale leafs

1 heaping Tablespoon of Blue Cheese 

1 heaping Tablespoon of parmesan

1 Tablespoon of Green tomatillo salsa

2 Tablespoon of olive oil 

2 Tablespoons of chicken broth

1/4 teaspoon of salt 

Pepper to taste 

Directions 

I like to boil the potatoes first, cool them, peel the skins, and cut them into cubes. It helps to do this the night before, especially if you wake up hungry. 

Use an iron skillet (I highly recommend the investment because it makes all your food taste divine not to mention the even heating it provides). Using one Tablespoon of olive oil, saute the chopped shallots on medium heat till they are translucent. Place them on a plate to the side. Next, chop the 3 kale leaves into bite sizes. Add 2 Tablespoons of chicken broth and lightly steam the kale with the lid on. Set the kale on a plate to the side. 

In a bowl, whisk the 6 eggs with salt. 

Turn the oven Grill on and set the oven shelf to the top level. 

Add more olive oil to the iron skillet and brown the potato cubes on medium heat. When the potatoes are golden brown on the edges, add the whisked eggs, shallot, kale, green salsa, blue cheese crumbles (I like Point Reyes but a French one will work), and finally the parmesan. Cook for a few minutes till you lift the frittata and it's cooked on the bottom.  You can check it by lifting it with a butter knife. 

Lastly, place the iron skillet on the top shelf of the oven for 5 minutes to cook the top. 

It should look this delicious when done and the egg is cooked through.

 Enjoy this Frittata that serves up to 4 people when quartered. 

Wishing you a lovely Saturday morning with family and friends. 

Boun Appetito 

-Tarabud 

Find Audio Directions: 

https://soundcloud.com/foodie/kale-potato-blue-cheese-frittata-recipe

 

Happy New Year's brunch Idea

 

    Happy New Year 2024! 

Dragon year is starting on Feb 10 and should bring lots of good luck and success in all your endeavors.

Be gentle on yourself to fulfill all your New Year resolutions in the first month. Take it nice and easy. Persistence is key to reaching any goal. 

This includes making special meals for your family. 

This little brunch idea started out with leftover sushi rice and turned out quite festive in the end.

The Christmas dishes help of course to make it picture perfect. 

Using an iron skillet (because it gives the food the best flavor) I sauteed some asparagus in chicken broth and then tossed them in pesto sauce from the previous night. 
I warmed a previously boiled potato in the iron skillet on the side as well.

I plated these on warmed plates. 

Then I fried an egg for myself and two for the hubby. 

Adding some raspberries really gave this plate extra cheer! 

I was drinking chai tea, but coffee or a cocktail would have also paired well. 

Wishing you much wellness, creativity, and happy meal-making in 2024!

~love 

Tarabud