Featured Article

Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...
Kale & Pimento Crustless Quiche

Kale & Pimento Crustless Quiche

Aug 21, 2022
Ingredients• Olive oil• 1 small yellow onion, halved and thinly sliced• 2 cloves garlic, minced• 1 cup chopped mushrooms• 1/2 small pimento pepper, halved and thinly sliced• ½ teaspoon dried...

Caramelized Onion and Tomato Galette

Check out this recipe from Chef Cryssi featuring your Week 5 Summer Food Box ingredients!

Ingredients:

  • 3-4 Beefsteak tomatoes, sliced and salted
  • 8 oz cream cheese, softened
  • ½ cup soft goat cheese
  • ¼ cup sorrel, chopped
  • 4 garlic scapes, diced fine
  • 1 tsp dried basil
  • 2 cups Bothwell Old Cheddar, shredded
  • 2 cups Bothwell Muenster, shredded
  • 1 Tbsp. butter
  • 1 Ailsa Craig Spanish onion, thinly sliced
  • 2 Red Tropeana onions, thinly sliced
  • Salt and pepper to taste
  • 1 pie crust (pre-made or from scratch), unbaked

Instructions:

  1. Preheat the oven to 425 degrees.
  2. Slice tomatoes, then layer in a deep dish.  Salt each layer well.  Set aside while making the rest of the filling.
  3. In a mixer, beat cream cheese and goat cheese until creamy.  
  4. Add garlic scapes, sorrel and basil.  Mix well. 
  5. Fold in cheddar andMuenster.  Beat for 1 minute on medium speed.  Set aside.
  6. In a cast iron skillet, melt butter and sauté onions until caramelized (about 5 minutes). Season with salt and pepper. Turn off the heat and place onions in a separate bowl.
  7. Drain any excess water from tomatoes.  
  8. Roll out the pie crust until it is large enough to drape over the sides of the cast iron skillet.
  9. Spread half of the cheese mixture over the bottom of the pie crust then layer tomatoes on top of the cheese mixture.
  10. Drop the other half of the cheese mixture over the tomatoes by the spoonful.
  11. Spread caramelized onions over the entire surface.
  12. Bake for 45 minutes, or until the crust is golden brown.
  13. Cool galette for at least 30 minutes before serving.  This allows time for the juices to set.