Lots of photos this week!
rainy day, perfect for cooking.
Looks so nice, right? Sigh. They were too fragile. I need to remember to make the crust thicker, so it doesn't crumble too much when I pack it into containers for everyone.
Even better, I should just give everyone the smaller tarts.
The recipe for these tarts was based on the lovely Clotilde’s Zucchini Tart on a Hazelnut-Thyme Crust, except that I used coconut butter instead of cow butter and flax seed “eggs” (Google it!) instead of chicken eggs in the crust, and the filling was not cheese + egg, it was a creamy asparagus and artichoke sauce that I sort of just concocted from things that were around and frozen from the springtime. And those are ripe Green Zebra tomatoes, of course, not hard unripe red tomatoes! Oh, and pesto is drizzled over the top.
Speaking of pesto…
made more pesto.
for the freezer.
Bean curd skins: made from the skin that collects on the top of the pot when making soymilk, these are a Japanese product (their Japanese name is yuba) that I adore.
I make rolls with them, stuffed with a mixture of shiitake mushrooms, shredded carrots, garlic, ginger, toasted sesame oil, napa cabbage, and shoyu. My recipe is based on the one in the Best of Bloodroot cookbook.
Then these are baked in the oven until crispy, and served with a sesame oil-infused sauce.
White bean salad with green beans, maroon carrots, lemon, and tarragon. Look at those teeny carrot squares!!
Spaghetti squash with garlic & oil sauce