Greens & Goat Cheese Quiche Tart

As I aim to become more conscious of the food I consume, I'm having fun finding different ways to incorporate local goods into complete dishes and meals. This recipe is a case in point! With exception for the olive oil, salt, and pepper, all of the following ingredients were grown or produced in New England, and many were picked up right at the farm. I used a combination of beet greens and spinach, but Swiss chard or kale would also work just as well. For anyone with a few garlic scapes still kicking around your fridge or garden- these, too, can be substituted for or used in addition to scallion or onion.

For more information on where you can find locally-grown and produced goods perhaps not available through your CSA or local farmers market, such as particular pick-your-own crops and dry storage items, I suggest using this website to seek out farms or retailers specializing in these items.

 

Greens & Goat Cheese Quiche Tart
Makes one 9" tart

Ingredients:

For the tart shell:

• 1 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp dried basil (optional)
• 1 1/2 sticks unsalted butter
• 1/4 cup ice water, strained

For the quiche filling:

• 2 tbsp olive oil
• 1 bunch scallions or 3 bunching onions, sliced into rounds (about 3/4 to 1 scant cup)
• 1/2 bulb fennel, thinly sliced (about 1/2 cup)
• 1 lb greens, chopped (a great way to use those oft' composted beet greens!)
• a small handful of basil leaves, chiffonade sliced (about 1/4 cup, loosely filled)
• 3 large eggs
• 2 tbsp milk or heavy cream
• 4 oz goat cheese (or your preferred cheese; gouda seems like a great fit, too!)
• salt and pepper to taste

Directions:

In a large bowl, combine flour, salt, and dried basil. Add cold butter, chopped into large chunks, and work into dry ingredients using a pastry cutter until you have a shaggy-looking dough with pieces no larger than English peas. Quickly drizzle in the ice water and stir to combine. At this point, the dough should stick together when you pinch a bit of it between your fingers; if it is still very dry and crumbly, add more ice water, tablespoon by tablespoon, until this is achieved. Turn out the dough onto a large piece of plastic wrap, using the wrap to help you create a large, flat disk of dough (fold the edges of the dough toward the center and press down to smooth out any roughness). Refridgerate the dough for one hour or put it in the freezer for 30 minutes.

Heat the olive oil in a large skillet over medium heat. Saute the fennel and scallion or onion until fragrant, about 2-3 minutes. Add the greens, with salt and pepper to taste, and cook until wilted and tender, about 5-8 minutes. Turn off the heat and add the basil, stirring to combine. In a separate bowl, whisk together eggs, milk or cream, and goat cheese; season with salt and pepper.

Remove the dough from the fridge and roll out into an 12 inch circle. Transfer to a 9-inch tart pan with removable bottom. Fold the overhanging edge down inside the tart pan, pressing gently to help it adhere. Using tongs, evenly distribute the greens filling in the tart shell, then pour in the egg mixture, gently tilting the tart pan to ensure an even spread. Bake in an oven preheated to 375 degrees F until the crust is golden and the filling is set, about 35-40 minutes. Serve slightly warm or at room temperature.

 Great served for breakfast, brunch, or a picnic dinner.

Rebekah

Images by Rebekah Carter (2012). Recipe adapted from Flour Arrangements.

Dressed Beets with Spring Onion

It's hard to believe that we are now just weeks away from rhubarb, strawberries, and the start of CSA distributions and farmers markets in New England. In preparation for this season, I'm exploring cookbooks, websites (the farm already has some great ideas, too), and just generally keeping my eyes peeled for healthy new recipes and ideas to share with you in the months ahead. Considering beets and spring onions are some of the earlier crops to be harvested, I thought it would be nice to share with you this simple preparation for roasted beets. Delicious on a salad or sauteed greens (how about those from the beets themselves?), sweet and tender beets tossed in a tangy vinaigrette are great served cold or hot. With all the beets that I frequently pick out for my weekly share, I predict I'll be making these, along with many a slaw and salad, for those hot and humid lunches on the farm.

Dressed Beets with Spring Onion
Makes about 6 servings

Ingredients:

• 3 medium beets (about 2 lbs, roots only)
• olive oil to drizzle
• 1 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 1/4 tsp Dijon mustard
• 1/4 tsp maple syrup (optional)
• 1/4 cup oil (I used walnut oil)
• 1-2 small spring onions, thinly-sliced
• salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F. Wash the beets, drizzle lightly with olive oil, and wrap in aluminum foil. Place the wrapped beets in a baking dish and roast until tender throughout, about 45-60 minutes. Remove them from the oven and allow to cool for five minutes or until you can handle them.

While waiting for the beets to cool, slice the onion or scallion, separating the white from green pieces, and set aside. In a small bowl, whisk together the vinegars, mustard, sugar (optional), oil, and salt until well combined.

Using clean hands, rub off the beets' skin (tough spots can be removed with a peeler). Slice the beets in half and then again into 1/4"-thick half-rounds or smaller; transfer to a deep bowl. Add the white parts of the onion and dressing, tossing or mixing with a rubber spatula to coat evenly. The dish can be served immediately but tastes even better when allowed to marinate for another 12-24 hours in the fridge. When ready to serve, sprinkle with the green parts of the onion. Consume within 5-7 days.

Dressed beets atop a bed of spring mix with red quinoa and goat cheese (a sprinkle of feta, sunflowers seeds, and balsamic vinegar were added after this picture was taken to make for an awesome lunch.)


Rebekah

Images by Rebekah Carter (2011-2012).

Roasted Eggplant Salad

I've had eggplant on my mind for sometime now. Though I've written about it here and there, I most recently wanted to cook up something that involved the whole fruit (that purple skin is loaded with phytonutrients) and would be well-suited as a nutritious, on-the-go meal (warm or cold, in a wrap or pita, on some greens, etc). The following recipe satisfies these requests as well as it does a hungry belly at lunchtime.

Roasted Eggplant Salad
Makes about 4 servings

Ingredients:

• 2 large eggplants (about 2 pounds)
• salt
• 1/3 cup olive oil
• 2 tbsp cider vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 4 large garlic cloves, roughly chopped
• juice of 1 lemon (about 2 tbsp)
• 1 tbsp soy sauce
• 1 cup flat parsley leaves, roughly chopped
• 1/2 cup almonds, roughly chopped and toasted
• 2 ounces crumbled goat cheese or feta (optional)
• 1/4 cup finely chopped scallions

Directions:
Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with salt and set aside.

In a small bowl, whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the dressing. Stir in the garlic. Spread the eggplant on a parchment-lined baking sheet and slide onto a rack placed in the center of the oven. Roast at 400°F for about 40 minutes or until very tender and slightly browned; be sure to stir one or twice to ensure the eggplant is not burning. As the eggplant roasts, chop and toast the almonds in a small pan over medium heat until they start to become slightly browned and fragrant.

Remove the eggplant from the oven and let it cool slightly. Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, almonds, and most of the cheese, reserving a little. Spread the finished salad in a serving bowl and sprinkle the reserved cheese and scallions on top.


Rebekah

Images by Rebekah Carter (2012). This recipe was slightly adapted from the Kitchn.

Arugula Salad with Strawberry Vinaigrette

The end of New England's strawberry season has come, but I still had more than a few berries kicking around my refrigerator last night. A hot house meant a no-cook dinner was in store, and this fresh strawberry vinaigrette I recently enjoyed seemed the perfect compliment to a bunch of arugula I had on hand. With some fresh mint chiffonade, crumbled goat cheese or feta, and chopped berries (maybe a sprinkle of sliced almonds or sunflower seeds, too), this beautiful and tasty summer salad is ready in minutes. Try substituting fresh raspberries for strawberries if you don't have any fresh or frozen.

Strawberry Vinaigrette
makes 4 servings

Ingredients:

• 8 oz of strawberries (about 10-16 berries)
• 1/4 tsp garlic (or scapes), minced
  
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• salt and pepper to taste

Directions:

Combine all ingredients in a food processor and blend until smooth. If you do not have a food processor, chop and mash the berries before whisking with vinegar, lemon juice, garlic (scape), honey, salt, and pepper; continue whisking as you slowly drizzle in the olive oil.


Rebekah

Image by Rebekah Carter (2011). Recipe adapted from Hannaford Supermarket.