Hey guys! I shared this easy Spring Panzanella filled with asparagus, scallions, brussels sprouts, olives, and dill over on EyeSwoon today. The beautiful and creative, Athena Calderone, invited me to share a spring recipe and I jumped at the chance to be on her lovely site. If by chance you don't know, Athena is not only a creative force in the kitchen but has the most unbelievable eye for fashion and interior design. I first discovered her work on Instagram, and soon after her blog has been a constant source of inspiration. I hope you head on over to her blog, take a look around, and enjoy the recipe! xo
It has become a tradition since Lola was born that every Mother's Day we work out in the garden, planting new flowers and starters that Jake and the kids give me. This year, like every other, we will be heading to the local nursery, stalking up on far too many plants and spending the day outside, trying to figure out how to plant everything that we bought. And beyond our yard work, it has always been a laid back day, with not too much planned. Every year Jake asks me if I want to go somewhere, maybe with some friends, or just off by myself. And usually I might take him up on that for an hour or so to grab a coffee in town, but the day has always meant the most to me spent with my family.
Now typically, the kids make egg-in-a-holes for my breakfast, but this year I have talked my husband into changing it up a bit. I have always been more of a savory breakfast eater than one going for sweets. Don't get me wrong, I can fully appreciate waffles and pancakes, or especially crepes filled with fresh fruit. But if I had my choice, I'll take something savory, served with really good coffee and a big side of bacon. So this year, we are making these really easy, flaky goat cheese tomato galettes. Or here's to hoping.
New Seasons Market, a local store in the Pacific Northwest, reached out asking me to share my dream breakfast in bed, and here it is. A simple galette filled with goat cheese, heirloom tomatoes, baked until golden and crisp. And then topped with chopped olives, torn basil leaves and flaky salt. I love making galette's and filling them with just about everything. Their imperfections are what make them beautiful.
All of the beautiful ingredients for this recipe, including those luscious heirloom tomatoes are from New Seasons Market. And today, we are giving away two $25 gift cards! You can see their locations here. To enter, simply comment below what your dream breakfast in bed is, now through Monday, May 11th.
Goat Cheese Tomato Galette
2 3/4 cups all-purpose flour
1 3/4 teaspoons kosher salt
1 1/4 cups chilled unsalted butter, cube
1/3 cup ice water, plus more if needed
5 medium heirloom tomatoes, sliced 1/4" thick
3/4 cup goat cheese, divided
1 egg + 1 tablespoon water, beaten together
flaky sea salt
1/2 cup basil leaves
1/4 cup greek olives, pitted and chopped
In a food processor, pulse together flour and salt. Add cubed butter and continue to pulse until mixture is coarse with a few small pieces remaining.
Pour the mixture into a large bowl and drizzle with ice water. Mix with a wooden spoon until the dough comes together. If needed add 1-2 more tablespoons of ice water.
Once the dough has formed, place on a lightly floured surface and knead together a few times. Divide the dough in half and wrap in plastic, forming 2 disks. Chill in the fridge for over an hour.
Preheat the oven to 350 degrees.
Divide each disk into 4 pieces. On a lightly floured surface, roll out each piece into a circular shape about 4-6". Spread 2 tablespoons of goat cheese onto the dough. Top with 3 slices of tomatoes. Fold edges of dough up and over, pinching the dough as you go around. Brush the edges with egg wash and place on a parchment lined baking sheet. Continue with the remaining dough. Sprinkle the galettes with salt.
Bake for 30-40 minutes. Remove from the oven when golden and crisp. Let cool on baking rack. When they are cool to the touch, which makes them easier to slice, top with torn basil leaves and chopped olives. Serve and enjoy!
From Kindergarten through eighth grade I attended a very small private Catholic school in a small town in central Washington. Where we wore uniforms everyday, walked to public schools near by for PE, since we didn't have a good enough facility of our own, and celebrated the end of every school year at the local community college playing baseball, having a picnic, kissing boys behind trees and drinking root beer floats. Since then floats have always been that comfort food, bring me back to my youth, sort of treat.
Nowadays I make my own floats with infused simple syrups, like rhubarb or strawberry. Although I won't pass up a classic root beer or even orange cream soda if you have it. And when the lovely people at Snoqualmie Ice Cream reached out to me for a recipe, I immediately knew I wanted to make an adult version of my favorite ice cream drink.
This recipe is basically a combination of two things I love most, desserts and cocktails. With only a few ingredients and quick to put together, this is a fun drink to make for friends at your next bbq. Because with all of this warm weather the PNW has been having lately, all I want to do is sit outside on the deck, bbq some meat, veggies, and drink a good cocktail. So might as well toss some ice cream in that cocktail and call it dessert too.
2 ounces whiskey
1 lime wedge
Ginger Ice Cream (vanilla would work good too)
Candied Ginger to garnish
Add whiskey and lime juice to lowball glass and stir with a spoon. Add 1 scoop of ginger ice cream and top off with ginger beer. Serve immediately with candied ginger to garnish.
this post was sponsored by Snoqualmie Ice Cream
Happy, happy Friday friends! I am looking forward to working in the garden (trying desperately to grow something this year), catching up on tv shows (I just started watching Homeland and am crazy addicted), and getting some house work done before my traveling picks up again. We have been gone a lot lately, and it is wearing on all of us, especially the kids. So here is to a weekend at home! I hope it is as dreamy as I'm imagining.
Before I give you some of my favorite links for the week, I wanted to fill you in on a few new workshops that I am teaching, you can find out more information here!
Espresso-Braised Spring Onions, love love love this!
This BBQ Shrimp Noodle Bowl is everything I want
Image by the beautiful Adriana Jaime