We recently had a lovely brunch in my dear friend Rosie’s garden to show our support for the elimination of the pesticides that have been linked to the decline in bees. This fabulous Torte included ingredients that were pollinated by bees and grown in our garden. We grew the kale, zucchini, dill, thyme, and chives. There is just something about making food from what is readily available in the garden that feels so satisfying. This dish is a looker with it’s potato crust around the rim too. I did take mine out of the springform pan and then decided to reheat it, putting it back in, which in turn made the sides not stay in place as well. Don’t be like me, just serve it room temp if you take it to a potluck, it is just as tasty. I made this the night before our brunch. The flavors of the herbs and cheese was so fresh, light, and yet just a tad rich too. Mix it up, add different herbs, or cheeses, or veggies, add meat for your carnivores if you like. In true bohemian style, make it your own and get creative with it. Here is how I made it…
My friends Rosie and Cat and I hosted a Brunch for Bees in Rosie’s lovely garden last Sunday. The Brunch for Bees is a way to take action to help retailers stop selling the pesticides that kill bees. Friends of the Earth has a brunch hosting kit and guide to hosting one of your own, including recipes, signs and messages to post on your social media sites. Bees pollinate one in three bites of the food that we eat and are declining at alarming rates, with pesticides being one of the leading causes of their decline. The brunch is helping to urge TrueValue Hardware and Ace Hardware stores to stop selling these pesticides called neonicotinoids. And, it is an excuse to get together with friends and family and have brunch! Click on the links to learn more or visit www.foe.org
Lately my goal has been to up the health and nutritional value of the food I make. Stuffed shells sounded like a good way to use some of the kale and chard in the garden, and to put a little bit more of an autumnal twist on the dish, I made a sauce with butternut squash instead of the usual tomato sauce.
This was made for a Monday night dinner, though there are several steps to making it. If I was really taking my time, I would have made the sauce better by roasting some tomatoes with the butternut squash and added them along with some cream to the blender. Oh, and roasted garlic. Yummy, roasted garlic, tomato and butternut squash sauce with cream… that will be in a post for another dish. Soup anyone?
Savory breakfasts are my favorite. Add a little spice, even better. Occasionally I do enjoy something a little sweet, but most often with a savory addition to the sweet like in the Bacon and Gruyere Stuffed French Toast. This taco creation was made with items that we already had in the fridge, and it resulted in one of the tastiest impromptu recipes I have created in a long time. The creamy avocado, health boosting kale and just enough pancetta to give it that extra burst of flavor, it is a recipe I felt I needed to share. I always think, what would make this recipe even better? Adding some chipotle chili powder or a fresh salsa verde. Or how about pico de gallo or if you don’t have pancetta, good ol’ regular bacon or smoked ham bits. In the bohemian way, experiment. Add your own personal and creative flair. I would love to hear how you made this even better with your unique twist.
With the same bunch of kale I used in the angel hair pasta dish the other night, I was able to make this side dish for our pork chops. With the addition of green apples, it added an unexpected tart sweetness to the dish. The trick is to time when you put the different ingredients into the skillet. Experiment with different combinations of veggies with this. I used what we had on hand, enjoying the crunchiness of this combination.
1 Granny Smith apple, diced
3 carrots, peeled and diced