Squash & Lemon Spiral Tart

Springtime means lemon in my brain, so when I saw this spiral tart from Bunsen Burner Bakery I knew I wanted to incorporate that flavor. A lemon hummus seemed the perfect accompaniment to a series of veggies and I set out to test this hypothesis.

Squash & Lemon Spiral Tart {{Baking Bytes}}

The bright flavor of lemon is complimented by a generous amount of garlic. I opted to use my hefty supply Olivelle products but you can use standard varieties if needed. The turmeric lifts the yellow coloring up a notch which isn’t necessary for the tart but it’s beautiful for a party platter. You’ll have plenty of leftover hummus to enjoy on its own, and it provides a lovely creamy base for this tart without any additional sogginess.

Squash & Lemon Spiral Tart {{Baking Bytes}}

My trusty no-fail pie crust recipe is the base for this delicious dish. Since I don’t have a tart pan (something I should probably rectify, pronto) I used a standard 9″ pie plate, which works just fine. I love this pie crust recipe because it never gets over browned, but you can easily substitute your own go-to pastry here if you wish.

Squash & Lemon Spiral Tart {{Baking Bytes}}

The flaky pastry and crisp lemon flavor of the hummus blend beautifully into a base for all your veggies of choice. I chose zucchini, carrot, summer squash, and eggplant, but feel free to use whatever you have laying around the kitchen that you can slice with a mandolin. You’ll want veggies thin enough to bend, but no thinner. On my mandolin I used the thinnest setting for the carrot and the next one up for the rest of the vegetables, but definitely do a test slice to see what makes sense for yours.

spiral_tart_2

Concentric rings of vegetable goodness are pleasing to the eye and the tongue. Finished with a bit of rosemary (or your favorite herb) for a spark of flavor and a pretty garnish, this tart is a prefect addition to your next brunch. This tart is inherently vegan (presuming you use a vegan pie crust) but for the rest of us a sprinkle of goat cheese is the perfect topping for each piece. To round out the meal, I enjoyed mine with a side of eggs and fruit.

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This tart would be sure to please at a Mother’s Day brunch, or to brighten any regular day too. If you have any leftovers, they are excellent cold or reheated in the oven, so be sure to enjoy every last bite!

Squash & Lemon Spiral Tart

Inspired by Bunsen Burner Bakery
Makes one 9″ tart

Ingredients

pastry for a single-crust pie

1 medium zucchini
1 small eggplant
1 small yellow squash
3 large carrots
1 Tbsp (Caramelized Garlic ) olive oil

1/2 cup lemon garlic hummus (below)

1-2 tsp fresh rosemary or other herb

lemon garlic hummus (adapted from Well and Full)
1 can chickpeas, rinsed and drained
3 Tbsp (Caramelized Garlic or Sicilian Lemon) olive oil (I used 2 Tbsp Garlic and 1 Tbsp Lemon)
2 Tbsp tahini
1-3 cloves garlic (depending on if you’re using infused oil)
zest and juice from 1 large lemon
1/2 tsp (Garlic) salt
1/4 tsp ground turmeric
freshly ground black pepper, to taste

Directions

  1. Make ahead: add all hummus ingredients to a food processor, starting with half the lemon juice, and process until smooth. Taste and add additional lemon juice (for flavor) or oil (for consistency) as needed. Refrigerate until ready to use.
  2. Gently lay pastry in a 9″ pie plate or tart pan. Trim and crimp the edges, as desired. Refrigerate pastry for 15 minutes.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Prick pastry generously all over with a fork (or use pie weights if you prefer) and bake for 15 minutes. Set aside to cool while you prepare the veggies.
  5. Use a mandolin to thinly slice all the veggies. (On mine I used setting 2 for the squash and eggplant, and setting 1 for the carrots.) Add all the slices to a large bowl and use your hands to gently toss in olive oil. Don’t add too much oil because the eggplant likes to soak it all up!
  6. Retrieve the pastry and spread 1/2 cup of hummus evenly along the bottom.
  7. Starting from the outside, layer the strips of veggies in whatever order you like; I opted for a repeating pattern of concentric circles but it’s totally up to you.
  8. Spray with olive oil (or lightly brush it on) and sprinkle with rosemary or herb of choice.
  9. Bake for 45 minutes or until vegetables are tender and starting to crisp, and crust is a golden brown. If necessary (it wasn’t for me) you can cover the crust edges with foil if they are browning too quickly.
  10. Serve warm, optionally topped with goat cheese. Goes great with a side of eggs and fruit!
  11. Store leftovers in the fridge. I suspect it’d last about 3 days but I can’t confirm because we ate it all before then. Enjoy chilled or reheat in the [toaster] oven at 300 degrees Fahrenheit for 10 minutes.

Lemon Poppyseed Breakfast Quinoa

Springtime in Montana can be a bit….wintery. Around my mid-March birthday is usually the time I stop dreaming about skiing and start wanting to get on the trails again. Unfortunately Montana is more of the “maybe let’s snow until May” mindset which is great for extended ski seasons and less ideal for the hikers and runners.

It also makes it challenging to match meals to the season when the season is January in the morning and June by the afternoon. My brain says citrus and the snow says soup, which can be matched successfully but not without a lot of sighing involved.

Most of the year I start my day with a bowl of oatmeal or a veggie scramble, but as summer gets closer I start looking forward to something new to switch it up. I still want something warm since it’s often chilly in the mornings, but my standard peanut butter and banana oatmeal can feel a bit heavy some days. Having recently seen a couple recipes for breakfast quinoa, I decided to give that a try.

Springtime always means lemon to me, and since I’ve been craving poppyseed muffins lately that seemed like the route to go. Fresh and light with citrus but still a bit sweet and cozy with poppyseeds, it turned into an easy breakfast perfect for those days when I am just not feeling the oatmeal vibe. Much like all porridge creations, there is a lot of subjectivity to what makes a perfect bowl, so use my recipe as a guideline to get you started and then play with it to your heart’s content. I keep mine pretty low sugar and I will not be upset if you want to add more sugar or more lemon juice to bring it up to your par.

I added sliced almonds for a little crunch and a protein boost, and a drizzle of my favorite Meyer Lemon Vinegar on top. An ardent Olivelle fan, I use their products whenever possible, but I understand you may not have access. (Although they do have sellers all over, and they also ship. I’m just saying. They should really give me a commission.) It is not a necessary addition but it does add a boost of flavor and a touch of sweetness that I found complimented everything nicely.

If you, too, need to mix up your mornings a bit, give this a try. With around 15 grams of protein per serving it should satiate you nicely, while feeling fresh and light for spring. Hope you enjoy it!

Lemon Poppyseed Breakfast Quinoa
Makes one serving

Ingredients

1/2 cup quinoa (uncooked)
1-3 Tbsp lemon juice (Meyer lemon if you can get it, otherwise regular is great)
enough water to total 1 cup
1-2 Tbsp sugar (or simple syrup)
1 Tbsp poppy seeds
1/2 tsp almond extract (or vanilla)

2 Tbsp sliced almonds
Meyer Lemon Vinegar (optional but fun!)

Directions

  1. In a small pot, briefly whisk together quinoa, lemon juice, water, sugar, poppyseeds, and extract.
  2. Bring to a rolling boil, then reduce heat to simmer, cover, and cook until water is absorbed and quinoa is fluffy, about 15 minutes.
  3. Stir in half the almonds, then transfer to bowl. Top with remaining almonds, and, optionally, a drizzle of Meyer Lemon Vinegar.
  4. Serve immediately.

Notes

Pour desired amount of lemon juice into a measuring cup, then add water until the total is one cup.

For reference, I used 1 Tbsp sugar with 2 Tbsp lemon juice because I don’t like my porridges to be very sweet but I prefer a decently strong lemon flavor. If you like a sweeter experience definitely up the sugar and/or reduce the lemon juice.

Lemon Basil Ice Cream

[Welcome to July AKA National Ice Cream Month! To celebrate, each Friday I will be posting a new delicious ice cream flavor alongside my regularly scheduled posts. Hope you enjoy the series!]

Once again we have arrived at the final week of National Ice Cream Month. It’s been a whirlwind of a month (at least for me) and hard to believe August is nearly upon us. With three weddings and two extremely intense races ahead of me, the next five weeks are set to be pretty crazy. Here’s hoping I make it out alive and unbroken. In the meantime, we can enjoy one more ice cream recipe together.

This one is easily my favorite of this year’s ensemble. Although I’ve really enjoyed the other three, this is the one that really struck home for me. Light and refreshing lemon with the herbal notes of basil, it’s a concoction more often found in a savory entrée than sweet desserts, but I assure you it works extremely well in both situations. I originally tasted this pairing at a gelato shop in Boulder, Colorado last summer, during a work trip. I loved how the basil added a different note to the whole experience, without being overpowering.

This year I attempted to create my own version to share with all of you. Although it took a few tries to get right, it was worth those mediocre batches to get to the final product. The superbly creamy texture is brightened with a pronounced lemon flavor without it tasting sour. The basil comes as a surprise since there’s no indication in the pale yellow coloring (unless you miss a few leaves when you strain it…which I did), so I recommend warning consumers ahead of time. The two are a flawless pairing and perfect on a hot summer day, but might be shocking if you aren’t expecting it.

Like the blueberry lavender from a few weeks ago, this ice cream tastes much lighter than it actually is, but I assure you it’s as high in fat and sugar as ever. I portioned mine into small 4-6oz servings as it’s very easy to get carried away, and then I can just grab them straight from the freezer. This makes it easier to serve, and to make sure it’s a reasonable amount – it’s also much faster to serve to guests! I will admit the containers I use have a tendency to fall over, but I’ve yet to find stable ones that are both small enough and not crazy expensive. The search continues.

This ice cream is delightful all on its own, but I think it’d also be lovely with a scoop of blueberry crisp. Lemon and blueberry are always a sure bet, and I think the basil would blend wonderfully into the whole shebang. The next time I make crisp or cobbler I will definitely make a batch of this to pair with it.

I hope you have enjoyed this month’s series and have some fun new flavors to try, or at least drool over. We will now resume our regularly scheduled programming, with plenty of deliciousness ahead!

Lemon Basil Ice Cream 

Makes ~6 cups

Ingredients

1 1/4 cups whole or 2% milk
1 oz fresh basil leaves (a large handful), chopped
zest of 2 lemons

3/4 cup sugar
2 cups heavy whipping cream
1/2 cup egg substitute
juice of 2 lemons

Directions

  1. In a small saucepan, lightly muddle basil and lemon zest. Add milk and heat to a light simmer.
  2. Remove milk from heat and let steep at least 15 minutes.
  3. In medium bowl, whisk together remaining ingredients until completely combined.
  4. Slowly stream in milk with the basil and zest, whisking constantly.
  5. Cover bowl and chill in the refrigerator at least 4 hours, or overnight. (Mixture will likely be rather thicker than normal – this is expected!)
  6. Using a fine-mesh sieve, strain mixture to remove leaves and zest.
  7. Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl to freeze overnight, or until firm.

“Almost Spring” Lemon Kale Soup

While other parts of the country have lovely breezes and tree blossoms, springtime in Bozeman varies from 65 and gorgeous to torrential rain and 20-mph winds. As the wettest and most temperamental time of year, April and May can see the entire weather spectrum in the span of just a few hours. This means while my morning ride might be delightful, my commute home is just as likely to be a drenching headwind. Such is life.

Because of this, however, my food desires can also change at a moment’s notice, which makes it challenging to do my normal weekly lunch and dinner prepping. If I make soup on Sunday, by Wednesday it could be 75 degrees (which is what happened this week); if I plan out some tasty salads, Tuesday will be met will a blizzard. Clearly this isn’t a huge crisis but as someone who likes to eat with the weather it does pose some difficulty.

In light of that, this soup spans the spectrum of weather, equally warming on a chilly day as it is fresh and spring on a warmer ones. A light broth (either vegetable or chicken) surrounds a light but filling mix of white beans, vegetables, and a touch of lemon. I have used both vegetable and chicken stock and they are excellent, so don’t feel you’ll be missing out by going the vegan route here.

Any white beans you have around will work nicely here, so I used a mixture of cannellini and butter beans for interest. Great northern beans would also be great, or whatever your favorite one might be. It takes 3 cans so mix and match to your heart’s content. For interest I added some grated zucchini and yellow squash, which won’t overpower the flavor but gives it some texture and an always-welcome veggie boost. Celery would also work nicely, although personally I rarely buy it.

I’m of the opinion that it’s highly challenging, if not impossible, to have too many leafy greens in a soup, so I don’t honestly measure. Just keep adding handfuls until it looks like enough. I probably added around six cups here, but there’s no rules with kale (or spinach, or chard, or whatever you want) so add as much as or as little as you like. The way I look at it is the more you add the more you’re basically eating soup and salad in one go, which seems like a win in my book.

The added lemon juice brightens the flavor without really tasting very lemony, but start with half the amount if you’re unsure about it. It gives a freshness and a springtime note to what could just as easily be a winter soup. As an added bonus, this soup comes together in just over 30 minutes, so if on those days you’re home late and starving because you completely underestimated how long you’d be out with your coworkers, you can still make a warm and healthy meal in a pretty reasonable amount of time.

Complainy carnivores in the house? This soup would be excellent with some cooked and shredded chicken and it’s easy to add that to individual bowls if you have a mixed crowd to please. It’s also extra delightful with bread, so pick up your favorite focaccia or crusty baguette (great for dipping) to have on the side.

“Almost Spring” Lemon Kale Soup

Adapted from Fork Knife Swoon
Serves 4-6

Ingredients

2 Tbsp olive oil
1 large onion, finely chopped
1-2 cloves garlic, minced
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp oregano

6 cups chicken or vegetable stock
juice of 1 lemon
3 (15 oz) cans white beans1, drained
1 medium zucchini or yellow squash, grated (about 1-2 cups)
salt and pepper, to taste

3-6 cups baby kale2, to taste (I like a lot of greens, so I used closer to 6 cups)

Directions

  1. Add olive oil to a large pot, and heat over medium until warmed.
  2. Add onion and garlic and sauté until onion is softened and translucent.
  3. Stir in herbs and continue to sauté until onion is just starting to brown.
  4. Stir in stock, half the lemon juice, beans, and zucchini, and bring to a boil. Reduce heat to low and simmer about 15 minutes, seasoning with salt and pepper if desired. Taste, and add more lemon or spices as desired.
  5. Carefully stir in kale and continue to simmer until softened, 5-10 minutes3. Serve hot with a tasty bread for dipping.

Notes

I’ve used two cans cannellini beans and then one can of either butter beans or great northern beans. Feel free to mix and match and substitute your favorite white beans.

If you’re not a fan of kale, substitute any dark, leafy green of choice. If you’re using something more delicate, like spinach, add it just before serving as it does not keep its shape as well as a heartier leaf like kale.

Although kale holds its shape nicely it does darken into a muddier green over time, so for the bright green color it’s best to serve fairly promptly.

Meyer Lemon Raspberry Spinach Salad

I feel a little silly even posting this as a recipe, and I don’t normally post recipes that require possibly hard-to-find ingredients, but I love this so much I just have to share it.

Last week I took a cooking class at Olivelle, a local store in Bozeman that sells olive oils, vinegars, salts, and spices. I’d never actually been in the store before I took the class on making crepes, and I’m guessing that was a solid financial decision as it’s very easy to spend a lot of money there.

Lemon Raspberry Spinach Salad {{Baking Bytes}}

One of the recipes in the class used a Meyer lemon balsamic vinegar, and it is possibly one of the most amazing things I’ve ever tried. Sweet and tangy, I knew it would be delicious all on its own as a salad dressing. Although I managed not to buy the crepe pan (yet), I did walk out with this Meyer lemon vinegar and a caramelized garlic olive oil.

Lemon Raspberry Spinach Salad {{Baking Bytes}}

I always buy giant bags of spinach for my breakfast smoothies, and I recently discovered Costco carries pretty reasonably priced sliced almonds as well, which are perfect for salad toppings. All that wonderful flavor and crunch without the giant pieces or the tedious chopping.

As my raspberry bushes are finally producing in abundance this year, I can’t just eat them all straight off the bush before they get overripe. Although I will probably freeze some, mostly I enjoy them fresh as a topping on salad, yogurt, ice cream, and probably soon, waffles. They add a wonderful burst of color and flavor to a salad, and change it up from my normal mandarin oranges or strawberries.

Lemon Raspberry Spinach Salad {{Baking Bytes}}

This salad is bright and tangy, and would go great as a side dish for almost any summer meal. I wrote out measurements for one, as that’s what I am usually making, but you can obviously increase it to feed several people at once. Make sure your spinach and your raspberries are reasonably dry and you are good to go for whatever quantities you like.

If you’re looking to make this into an entree, I think some chopped chicken or fish would be an excellent addition. I’ve eaten it as a side dish most days since I bought it, but if I ever bought chicken I’d certainly give the entree a try. If you do, let me know what you think!

And if you’re a local Bozemanite, get thee to Olivelle, pronto.

Lemon Raspberry Spinach salad
Serves 1

Ingredients

2 cups spinach, rinsed and dry
2-3 tsp Meyer Lemon balsamic vinegar

1/4 cup fresh raspberries, rinsed and dry
1 Tbsp sliced almonds

Directions

  1. In a medium bowl, combine spinach and vinegar, and use a rubber spatula to gently stir until spinach is well coated.
  2. Gently fold in raspberries and almonds (or add them after it’s plated if you want to make sure they are visible.)
  3. Enjoy immediately.