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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Caramelized Onion and Tomato Galette

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


  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.