Posts Tagged ‘Vegetarian’

Puff Pastry Ricotta & Zucchini Tart

Ingredients:

  1. 1 cup ricotta, drained
  2. 1 egg
  3. 1 tablespoon summer savory, chopped
  4. 1/2 cup shredded cheese (romano, mozza, or cheddar; whatever cheese you have on hand!)
  5. Salt and pepper
  6. Olive oil
  7. 1 clove of garlic
  8. 2 small zucchini, thinkly sliced
  9. 1 cup patty pan sqush, thinly sliced
  10. 1 sheet of puff pastry

1. In a bowl, mix together ricotta, egg, herbs, cheese, salt, and pepper. Set aside.

2. In a frying pan, add a drizzle of olive oil, and saute garlic and squash until soft. Set aside.

3. Line a baking sheet with parchment and unfold your cold puff pastry sheet right on to it.

4. Lightly roll it till seams are flat and sheet looks even all around.

5. Take a pairing knife and make a 1/2 inch border all the way around being careful not to cut through.

6. Take a fork and prick the pastry all within the border so air can get through.

7. Spread the ricotta mixture, within the border and then lay your sautéed squash on top and a little drizzle of olive oil.

8. Brush the edges with olive oil.

9. Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour or more. Ovens vary so just check it.

Enjoy!

Advertisements

Paulette’s Easy Cream of Asparagus Soup

.5 onion, or 6 green onions, or one leek chopped

1 tbsp butter

1 large potato diced

2 cups Free Range Chicken broth (available in our freezer section)

1 to 1.5  lbs fresh asparagus, peeled and chopped, woody stems removed

4 stalks celery, chopped

salt and pepper to taste

.5 to 1 cup cup cream or milk

Juice of one lemon

Sautee the onions in butter.  Add the potatoes and the broth.  Simmer until the potato is soft.

Add the asparagus and celery and cook for 10 minutes or so.  Use salt and pepper to taste.

Puree the soup, adding cream or milk until you reach your desired consistency.

To serve…

Add a dollop of sour cream

or some shredded sharp cheddar

or some crumbled blue cheese

Thanks Mom!!