Garden Galette

Is your garden bursting with zucchini yet?...Or your neighbor's garden?

I'm lucky, I don't currently have a garden, but I have a very generous neighbor that gives me zucchini from their garden when it's abundant; and I look forward to the donation every year! Sometimes I even think up and save recipes that contain zucchini specifically to make in late summer because even if my neighbors have a low turn out, it can easily be found at farmer's markets in abundance!

I love gardening, I even had an internship last summer where gardening was a focus for community involvement and outreach. There was a farmer's market that took place weekly with other's who shared the same love of fresh food and community. In all, it was a really neat experience, I was able to learn so much about growing fresh fruits and vegetables, but more importantly I also learned a lot about the community that revolved around the weekly market.

 And for funsies, here is a step-by-step photo-op: 

I used this crust recipe of mine!

Finished!

 Now Enjoy!

Being surrounded by such vibrant and fresh food excited me to someday have a garden of my own! Until then, I thank my neighbors very much for their garden produce!!

Here's what I have made with it this year, a Suzy original:)



Garden Galett
3 zucchini, cut into ribbons
1/3 large Vadalia onion, chopped
1/2 cup Parmesan, grated.
Handful of fresh garden herbs (really any kind, I used basil, parsley, chive, and cilantro)
1 recipe for savory (buckwheat) crust

Preheat oven 350 degrees.
Prepare a cookie sheet with parchment and a light coating of cooking spray.
Roll out prepared dough for crust,
Slice zucchini into ribbons, I use a vegetable peeler to make thin slices length wise, and chop the onion and fresh herbs.
Layer vegetables evenly over the crust dough, alternating between vegetables and a sprinkling of cheese.
When done, layering vegetables, fold edges of dough over the vegetables the best you can. I use a fork to help out a bit. It doesn't need to be even, it will just look rustic, right? That's what I tell myself anyway.
Bake for 25-35 minutes. The time will depend on the amount of vegetable you manage to pile on top of the crust.
Allow to cool for a few minutes before cutting into slices.
Enjoy!

This galette is scrumptious straight out of the oven, or cooled. This means you could  make it ahead of time and store in the refrigerator before serving. Either way, it is a delightful garden treat!

Cheers,
     Suzy

Crust for a Savory Dish

I use this crust for savory dishes, like this galette recipe that I will post soon

It is versatile and can easily accommodate for whatever ingredients you have or prefer to use.

Suzy Tip: I often add spices to my crust dough. This is another dimension of flavor not often thought about, and the addition makes the whole dish a little bit more special :)

Savory Crust

1 cup buckwheat flour
1 cup almond meal
pinch salt
3 T cold water
3 T coconut oil
any spices you like, I often add a pinch of paprika and/or rosemary depending on what I feel like.

Combine all ingredients. Being sure to keep the dough cool (so the coconut oil remains solid), roll it out.

Suzy Tip for rolling out dough: place the dough onto a piece of plastic wrap, parchment or wax paper and, place another piece of plastic wrap/parchment/wax paper on top (you can even spray so it doesn't stick if your dough is really sticky).

Roll out the dough using a rolling pin or another cylindrical object (between the two papers). Remove the top paper, and place the dough in the pie dish or on the baking sheet
Top or fill with other tasty and wholesome ingredients.
Bake on prepared baking sheet with parchment or cooking spray, at 30 degrees for about 20 minutes, depending on filling (the galette cooks for 25-35 minutes)

Crust!

Other flours I would consider using  in place of buckwheat: (sweet white) sorghum flour, teff flour, corn flour, millet flour, quinoa flour, oatmeal flour (making your own is easy!)
The dough should be pliable, but not too sticky...depending on your flour substitution and humidity you may need to add more water, one teaspoon at a time!

What would you fill this crust with?

Clearly from the photos I made a galette with it, using garden fresh ingredients that I had on hand. It turned out really well, and will definitely be something I'll be making in the future! Be sure to check back, I'll have the recipe up for that soon!!

Cheers,
     Suzy

These rolls are amazing!

These rolls are amazing! I made them and can't take ANY of the credit for the recipe because there isn't a thing I changed about it. I planned on tweaking the original recipe to make it my own, so I could put it up on my blog as "inspired by..." or "adapted from..."; alas, I didn't change it and here it is. I am/was a bit hesitant to post these on my blog because the recipe is someone else's, but they are so good, and I want to share it with you!

No one would have a problem with these being gluten free. Gluten eaters will love them, and Gluten-free eaters will be blown away at how soft and stretchy the bread is. It's a big deal, I crave that texture. After not having eaten wheat-based bread in...7, 8 years, you forget that glutenous consistency is like. That is, until you knock a loaf off the shelf in the super market and are astounded at the squishy-ness of it. And consequently become consumed with how it springs right back after putting a depression in it from having held it; instead of being frozen or crumbling at the touch, per usual for gluten free bread.

ANYWAY, crave no longer, these rolls will live up to that glorified grocery store loaf.

Though the recipe is straight from Deliciously Organic, I did take my own photos of them!

Look at the stretch in that bread!

In my opinion, one of the best aspects about this recipe, right behind the texture and taste, is that the dough can be kept frozen until you would like to bake some up. Although, then again, keeping the frozen dough on hand might make it just all too accessible... one (I mean me) could get carried away.

Maybe one day I will revisit this recipe and have a version of my own, but they were too good not to share right now. To view the original recipe please follow this link, I did re-type the recipe here for convenience.

As mentioned on the original recipe, and I completely agree...they should only be a once-in-awhile kind of bread, they are full of simple carbs and cheese. Two things, though are fantastic, must not be eaten in large quantities. But these rolls are definitely worth the not-so-hot nutrition label every now and then. Trust me.

Yeild: 12 small rolls, 6 large
Note: I made some large, some small. I used the large rolls as buns for vegan pulled pork recipe coming to this blog soon!

2 cups shredded mozzarella or other mild cheese of choice
1 cup arrowroot (flour/starch)
1/2 t salt
1 t GF baking powder
1 large egg
3 T milk

Preheat the oven to 350 degrees.
Prepare a cookie sheet with parchment paper.
Combine the mozzarella, arrowroot, salt, and baking powder in a food processor.
Add the egg and milk, and blend until a dough forms.
Divide the dough into 12 pieces and roll into balls (they look too little, but they definitely grow while baking)
Note: I froze the dough at this stage and it baked up beautifully! Like I said, almost too easy to keep in the freezer at all times.
Place each dough ball on the baking sheet.
Freeze for 5 minutes (unless you froze them ahead of time, then let them thaw until slightly malleable.)
Remove from freezer and bake 15-18 minutes until they are just turning golden-brown on top.
Serve warm.

Deliciously Organic also gives a neat quick tip that I didn't know: you can make your own GF baking powder by combining 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot.

Cheers,
     Suzy