Lemon Ricotta Zucchini & Tomato Galette + 5 Summer Savory Galette Links



The blue sky  was splattered with gauzy clouds.  Our kite soared many feet above and danced in the mean ocean breeze while the kids chased its shadow down the long empty beach.  A perfect kinda day, really.  I felt you there, wrote your name in the sand and watched the tide selfishly whisk it away.  I smiled at the pointless gesture.  As if the sea were that kind.

Later, I bounced my youngest on my hip in the cool salt water pond and kissed his wet, chubby cheeks, all while he giggled at fun mommy.  The older kids swam around us like a school of trout, approaching and darting quickly away.  I passed our youngest off to J and returned to my sand covered beach chair.  I watched, fully present, something I hardly ever do.

Is there much more?  

You laughed.  The dead are so wise.  No, no there is nothing else.

I smiled, easy for you to say.



Lemon Ricotta Zucchini Tomato Tart

A savory summer galette starring garden ripe zucchini and heirloom tomatoes paired with a bright lemon ricotta filling

serves 6

recipe adapted from Better Homes and Gardens and Cambridge School of Culinary Arts

Ingredients for filling:

1/2 of a 15 ounce package of your favorite refrigerated pie crust or use the recipe listed below

1 medium zucchini, thinly sliced (about 2 + 1/2 cups)

3 heirloom tomatoes, 1/4 inch slices

3/4 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup goat cheese

1 tablespoon olive oil

zest of 1 lemon

juice of 1 lemon

1/4 teaspoon freshly grated black pepper + more to taste

kosher salt to taste

basil leaves, torn

1 egg

1 tablespoon water

Sea Salt

Optional: Balsamic glaze like this


Sprinkle sliced zucchini lightly with salt.  Place in colander and drain for about 15 minutes.  Pat dry.

Pre-heat the oven to 400F.

Lightly flour a piece of parchment paper and roll out your pie dough to a 12 inch circle.  Transfer to a large baking sheet and set aside.

Using a medium bowl whisk together ricotta, Parmesan cheese, goat cheese, olive oil, lemon juice, lemon zest, kosher salt and pepper.  Grab a spatula and spread the filling evenly over the dough leaving about 1 and 1/2 inch border.  Top with zucchini, followed by tomato slices and drizzle with a bit of olive oil.  Gently fold over pastry edge, pleating and pressing down as needed.

In a small bowl whisk together 1 egg with 1 tablespoon of water.  Using a pastry brush lightly brush the edges with the egg mixture.  Place in oven and bake until golden brown, 35-40 minutes.

Remove from oven and sprinkle with torn basil leaves and sea salt.  Drizzle all over with balsamic glaze, if desired.  Serve warm or at room temperature.  Galette is best the day it is made, but it does make a nice breakfast the next day.  If you have leftovers, store in an air-tight container at room temperature.  Bring to room temperature before eating.  Enjoy!

Pate Brisee or Short Pastry

recipe from the Cambridge School of Culinary Arts

Makes 1-9 inch pie crust


1 1/2 cups flour

1/8 tsp. salt

8 tablespoons cold, unsalted butter

3-4 tablespoons ice water


Combine flour and salt in a large bowl.   Next add cold butter, cut into 1 inch pieces. Rub butter and flour between your fingertips until the butter is pea-sized. Dump dough onto clean counter. Form a “trough” lengthwise (vertically) through flour mixture. Add the water, one tablespoon at a time, and fluff it with your fingers until large lumps form and the pastry is blended. The dough should be a bit dry, not too wet.

Gather the dough together and flatten the dough with the heel of your hand so that the butter will layer between the flour (fraisage). Rotate dough and repeat once again.  Repeat a few more times.  Form into a disk. Wrap in plastic and refrigerate at least 1 hour.

5 Summer Savory Galette Links

Can’t get enough of heirloom tomatoes?  Head to Joy the Baker for her heirloom tomato tart recipe with sun-dried tomato pesto.  Yum!

Not sure what to do with all of your garden’s summer squash?  Try A Cozy Kitchen’s summer squash lattice ricotta tart.

Gluten-free?  Head to Tartelette  and try a gluten-free tart with savory greens, tomatoes and goat cheese.  While you are there be sure to check out Helene’s recipe for a Swiss chard, goat cheese and prosciutto tart.

If your CSA contains more Swiss chard than you can handle, try making Smitten Kitchen’s leek and Swiss chard tart!

Roasted Shrimp Rice Bowl with Roasted Pineapple Salsa + 5 Rice Bowl Links


I found balance in a rice bowl.  My everyday life be damned, balance eludes me, just like the runner’s high, never quite fast or far enough to reach bliss.  But.  Yet.  This rice bowl has balance: fresh, tender shrimp roasted until just pink resting on top of warm rice, topped with a sweet and crunchy roasted pineapple salsa, smothered in a silky, rich avocado cream sauce and garnished  with a heavy handful of fresh cilantro and scallions.

Perfection, bliss and balance in a bite.

Roasted Shrimp Rice Bowl with Roasted Pineapple Salsa and Avocado Cream Sauce

Serves 2 generously, 4 as a light meal

Roasted Pineapple Salsa recipe adapted from Epicurious

Roasted Shrimp Recipe adapted from Ina Garten

**Start rice first, as it may take awhile  While rice is cooking prepare salsa and avocado cream sauce.  Set aside.  Lastly, roast shrimp.  I like the shrimp added to the rice bowl fresh from the oven, room temperature is fine, as well.**

Ingredients for roasted pineapple salsa:

2 cups fresh pineapple, chopped into cubes of equal size

Extra-virgin olive oil

1 jalapeno pepper, seeds removed, finely chopped (leave seeds in if you want a spicy salsa)

1/2 red onion, finely chopped

1 orange pepper, ribs and seeds removed, diced

handful of cilantro, roughly chopped

juice of 1 lime

Sea Salt, to taste


Toss cut pineapple with a bit of olive oil and a sprinkling of salt.  Roast at 400F until beginning to brown, about 10 minutes.  While the pineapple is roasting, finely chop jalapeno pepper and red onion.  Place in a small bowl.  Dice orange pepper, add to bowl.  Add the juice of 1 lime, sea salt and handful of cilantro.  Stir gently.  Remove pineapple from oven and allow to cool slightly.  Once cool, roughly chop roasted pineapple.  Add to bowl and stir gently.  Add more sea salt, if needed. Allow to sit at room temperature,  while you prepare the rest of the meal.

Ingredients for avocado cream sauce:

1 avocado

1/2 cup Greek yogurt ( I used 2%.)

kosher salt, to taste

freshly ground black pepper. to taste

juice of 1 lime

pinch of garlic powder


Remove avocado from skin, discard stone.  Place in a medium bowl and mash avocado with fork or potato masher until most of the lumps are gone.  Add 1/2 cup of Greek yogurt, juice of 1 lime and a pinch of garlic powder.  Mix together with a spoon.  (If you want the avocado cream super silky, mix in a blender until completely smooth.)  Season to taste with kosher salt and freshly ground black pepper.  Store in an air-tight container, in the refrigerator until ready to use.  The avocado cream will last for several days.

Ingredients for shrimp:

1/2 lb raw shrimp, peeled and deveined

Extra-virgin olive oil

sea salt

fresh ground black pepper

Directions for shrimp:

Pre-heat your oven to 400F.  Toss shrimp with a heavy drizzle of olive oil, sea salt and pepper. Place on a sheet pan in an even layer and roast until the shrimp is just pink, about 8-10 minutes.  Set aside.

Additional ingredients:

3 cups cooked rice (I used brown rice, cooked according to rice cooker’s instructions)

3 green onions, finely sliced



Place rice in bowls.  Top with roasted shrimp, salsa and avocado cream.  Garnish with green onion and cilantro.  Sprinkle on a bit of sea salt, if desired.  Enjoy!

5 Rice Bowl Links You Must Check Out!

When I crave something healthy and vegetarian I head to one of my favorite food blogs, Cookie + Kate.  Check out Kate’s recipe for spicy sweet potato and green rice burrito bowl. It is delicious!

I made Iowa Girl Eats crock pot mojo pork with Cuban style black beans at a recent family gathering and it was a huge hit!

California dreamin’ today? Head to Half Baked Harvest for California chicken, veggie and avocado rice bowl.  If you can’t live there, at least you can eat like a Californian.

Love Korean food?  Check out Sandra’s Easy Cooking vegetarian mixed rice bowl or bibimbap.  I wish this would magically appear in front me right now.

If you love teriyaki, head to Foodie Crush for a 7 spice teriyaki chicken rice bowl recipe. Delicious!

Lime Angel Food Cake with Mixed Berries and Whipped Cream


Happy almost 4th of July! This is by far my favorite holiday. I love summer food, fireworks and warm weather. When I was a kid, my dad had a huge collection of fireworks. Every 4th and even sometimes on our birthdays he would light a bunch in our back yard. I loved sitting on the deck with my brother and sister watching the night sky light up. To this day I need to see fireworks sometime around the 4th or it just doesn’t feel like summer. While thinking about our plans for the 4th, I started to think about the perfect summertime dessert. For me that dessert is angel food cake

I love angel food cake. I especially love it with seasonal berries and a bit of whipped cream. I have attempted to make this cake many times but not all my attempts have been successful. One time it didn’t rise, another time it was tough and sort of flat and most recently I forgot to set the timer and it burned.  Bubba and kids love angel food cake so I was determined to make one that actually tasted good! I found a recipe for it on the blog Joy the Baker. Check out this fantastic food blog if you haven’t already! I adapted the recipe only by adding lime zest and lime juice. I love lime in cakes and cookies. Also, we have a bunch of limes in the house because Bubba likes a gin and tonic especially in the summertime.


I added the zest of one lime to half of the sugar mixture. (Blend with your fingers any citrus zest with sugar before adding it to a batter and the citrus flavor will be more pronounced. The oils in the zest are released when you blend them with the sugar.)

_KH10010I love how sifted flour looks like freshly fallen snow.


When you beat the egg whites be sure not to over beat them. You do not want stiff peaks. The egg whites should double in volume and look glossy.

_KH10014Fold the flour mixture into the egg whites in 4 batches. Over mixing will cause the egg whites to deflate. Once incorporated, pour batter into an ungreased tube pan. Bake at 350 degrees for about 40-45 minutes.

_KH10020 While your cake cooks, combine 1 pint of mixed berries in a bowl with 2-4 teaspoons of sugar depending on how sweet your berries taste. Set aside at room temperature for about 30 minutes or until the berries release some of their juices. The fruit can be refrigerated in an air tight container for up to a day.


This how my cake turned out. Not bad, not perfect but it did taste great. The lime zest and juice is a nice addition but the fresh, local berries really stole the show. Have a very happy 4th!

Lime Angel Food Cake with Mixed Berries and Whipped Cream

Slightly adapted from Joy the Baker

makes 1 cake


1 3/4 cup granulated sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 large egg whites, at room temperature

1/3 cup warm water

zest of one lime

2 teaspoons of lime juice

1 1/2 teaspoons cream of tartar

1 pint of mixed berries ( I used a combination of blueberries, strawberries and raspberries)

2 to 4 teaspoons sugar (depending on how sweet your berries are)


Pre-heat the oven to 350 degrees and place the rack in the middle.

In the bowl of a food processor, fitted with the blade attachment, grind sugar for about 2 minutes.  (This will make  a super fine sugar that will absorb easier into the egg whites.)

Place half of the sugar in a small bowl  and add lime zest. Blend the lime zest and the sugar together with your fingertips for about a minute.

Sift together the remaining sugar, salt, and cake flour.  Set aside.

Using an electric stand mixer, fitted with a whisk attachment, beat together the egg whites, water, lime juice, and cream of tartar at medium speed. Increase the speed to medium high, gradually adding the sugar from the small bowl, until medium peaks form. You do not want stiff peaks.

Sift in one-quarter of the flour and sugar mixture and gently fold with a spatula. Do not over mix or it will deflate the egg whites!   Add the flour mixture in three more batches.  Fold until completely incorporated. Spoon batter into ungreased tube pan.

Bake for 40 to 45 minutes but start checking with a skewer at 37 minutes. Once the skewer comes out clean, the cake is done.  Remove cake from the oven and place it upside down on a cooling rack for at least an hour. Gently remove from pan once cool.

Mix berries with 2-4 teaspoons of sugar and set aside at room temperature for 30 minutes or until the berries release their juices. Lightly whip cream in a cold bowl , adding a bit of vanilla extract and sugar, if you like your whipped cream that way.

Slice cake and serve with berries and whipped cream. Store cake, well wrapped, at room temperature for up to 3 days. Enjoy!