Strawberry–Graham Galette

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Ingredients

  • 7 graham crackers (about 3.7 ounces)

  • ¾ teaspoon kosher salt

  • ⅔ cup all-purpose flour, plus more for rolling

  • 5 tablespoons sugar, divided

  • 2 large eggs

  • ½ cup (1 stick) unsalted butter, melted, cooled, divided

  • 1 pound strawberries, hulled, sliced

  • 1 lime (½ teaspoon finely grated zest and 1 teaspoon fresh juice)

  • ½ cup very cold heavy cream

Preparation:

Place a rack in bottom third of oven; preheat to 350°. Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a wine bottle or rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).

  1. Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 Tbsp. sugar. Mix with a fork to combine, then add 1 egg and 6 Tbsp. melted butter.

  2. Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily, which is fine!

  3. Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment.

  4. Using bottle or rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12" in diameter and ⅛" thick. Periodically peel back parchment and dust with more flour to prevent sticking. Slide entire sheet of parchment paper onto a rimmed baking sheet.

  5. Sprinkle 1 Tbsp. sugar over surface of dough, leaving about a 2" border. Pile strawberries into center of dough and arrange in an even layer, leaving the same 2" border.

  6. Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.

  7. Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.

  8. Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later.

  9. Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all).

  10. Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2" sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, but don’t worry! Just pinch it back together.

  11. Brush top of border with remaining egg wash and sprinkle with remaining 1 Tbsp. sugar.

  12. Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, don’t worry—the parchment will prevent the tart from sticking. Let cool at least 20 minutes.

  13. Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over—these are “soft peaks,” which are what you want!

  14. Grate zest from remaining half of lime over cream and serve with tart.

  15. Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top.

recipe/photo credit to: https://www.bonappetit.com/recipe/free-form-strawberry-lime-tart-with-graham-crust

Grilled Artichokes

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INGREDIENTS

  • Kosher salt

  • 1 lemon, halved

  • 4 large artichokes

  • 2 tablespoons olive oil

  • 1/2 cup low-fat Greek yogurt

  • 1 teaspoon chopped fresh dill

RECIPE PREPARATION

  • Bring a large pot of salted water to a boil. Fill a large bowl with water; squeeze in juice from one half of lemon; add lemon half. Working with 1 artichoke at a time, trim off outer leaves, then cut in half lengthwise through stem. Scoop out choke. Add to lemon water to prevent browning while trimming remaining artichokes.

  • Drain artichokes. Cook artichokes in same large pot of boiling salted water until almost tender but not falling apart, 10–15 minutes. Drain.

  • Heat a grill pan or large heavy skillet over medium-high heat. Brush artichokes with oil and season with salt and pepper. Grill cut side down until charred in spots and hearts are tender, about 5 minutes.

  • Meanwhile, squeeze enough juice from remaining lemon half to measure 2 Tbsp.; place in a small bowl. Whisk in yogurt and dill; season with salt and pepper. Serve the grilled artichokes with the yogurt sauce.

recipe credit to: https://www.bonappetit.com/recipes/slideshow/artichoke-recipes

Asparagus with Quinoa & Green Garlic


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Ingredients:

3 tbsp olive oil

1 lb cooked quinoa

1 cup vegetable or chicken stock, heated

1 lb asparagus, sliced in ½ inch pieces

4 stalks of green garlic, cleaned and sliced

1 cups sliced cremini mushrooms

6 ounces of Reggiano parmesan cheese

3 tbsp chopped parsley

Kosher salt and freshly grated pepper

Directions:

Heat olive oil in a deep sauté pan. Add green garlic and sauté for about 3 minutes until it begins to caramelize. Add the mushrooms and asparagus and sauté for 3 to 4 more minutes. Add a cup of stock and let it come to a boil. Simmer for a few minutes until asparagus turns bright green. Add quinoa and heat through. Season w/ salt and pepper and toss in parsley. Garnish w/ shaved parmesan. Serves 4.

 

 

Grilled Asparagus

Grilled Asparagus

Asparagus is a star of the season, as a side dish to any main course — chicken, fish, pork, beef, or lamb — or as a salad topped with a squeeze of lemon juice.

Active time: 15 min Start to finish: 30 min

 

YIELD: Makes 4 servings

INGREDIENTS

  1. 1 1/2 lb medium asparagus (24), trimmed

  2. 2 tablespoons extra-virgin olive oil

  3. Kosher salt

  4. Special equipment: 8 (6-inch) wooden skewers, soaked in warm water 10 minutes

PREPARATION

  1. Prepare grill.

    1. Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above). Brush asparagus with oil and season with kosher salt.

    2. Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.

Cooks' notes:

• The parallel skewers make it easier to turn the asparagus. • If outdoor grilling isn't an option, asparagus may also be grilled in a well-seasoned ridged grill pan over moderately high heat.

 

Additional photo credit to: https://napafarmersmarket.org/grilled-asparagus-spears/