Strawberry Galette

Check out this amazing recipe. For images to go along with the recipe, go to this link: Fresh Strawberry Galette • The View from Great Island

INGREDIENTS:
FOR THE CRUST

• 1 1/2 cups all purpose flour

• 1/2 cup plus 2 Tbsp unsalted butter, cold

• 1/2 tsp salt

• 1/4 cup plus 1 Tbsp cold water

FOR THE FILLING

• 24 ounces strawberries, hulled and sliced about 1/4 inch thick (note: you may use a bit more or less depending on how big your berries are and how you slice them)

• 1 Tbsp sugar

• 1 tsp cornstarch

• 1/2 cup mascarpone cheese

FOR THE VANILLA SYRUP

• 1/8 cup sugar

• 1/8 cup water

• 1/2 tsp vanilla extract

INSTRUCTIONS:
FOR THE CRUST

1. Add the flour, butter, and salt to the bowl of a food processor and pulse until there are no large pieces of butter remaining (small pieces are fine)

2. Slowly add in the cold water, and continue to pulse until the dough comes together. If not using right away, refrigerate the dough until ready to use.

TO ASSEMBLE THE GALETTE

1. Preheat oven to 350F and line a large baking sheet with a piece of parchment paper.

2. On a lightly floured surface, roll the dough out into a circle roughly 15" in diameter. Gently move the crust to the lined baking sheet.

3. In a bowl, toss the sliced strawberries, sugar, and cornstarch. Set aside.

4. Using a small offset spatula or the back of a spoon, spread the mascarpone in a thin layer across the rolled out crust, leaving about 2" all the way around.

5. Arrange the sliced strawberries on top of the mascarpone. I started on the outside of the circle, and worked my way to the center in concentric circles, overlapping the strawberry slices a little bit.

6. Fold the edge of the crust over the filling, all the way around the galette. Brush the exposed part of the crust with a little milk or cream, and sprinkle with a little granulated sugar (optional).

7. Bake for about 40-45 minutes until the crust is golden brown, and the filling is starting to bubble.

8. While the galette is baking, make the vanilla simple syrup by combining the sugar, water, and vanilla extract in a small jar with a lid, and shaking a few times until the sugar has dissolved in the water. You can also gently heat them together on the stovetop until the sugar is dissolved.

9. Remove the galette from the oven and allow it to cool for a few minutes until the juices have set up a bit. Brush lightly with the vanilla syrup (you will not need to use all of it).

10. Slice and serve warm with whipped cream or ice cream, if desired.

Kimchi

Check out this easy, delicious kimchi recipe from @drjoshlevitt 

“My very own, homemade Kimchi recipe! I love making this at home, and I hope you will too! Here's how to make it:

Ingredients:

• One medium Napa cabbage

• One medium daikon radish

• One bunch green onions

• 4 Tablespoons salt (don’t worry, most of it gets washed off)

• 1/3 cup Korean red pepper flakes

• One head Garlic (7-10 cloves)

• One thumb Ginger

• One teaspoon sugar

• 1/4 cup water

Equipment:

• Very Clean Cutting board

• Very Clean Chefs Knife

• Very Clean Mixing Bowl

• Very Clean Jar

• Latex or nitrile gloves

• Cheesecloth or paper towel

• Rubber Band

Instructions:

1. Wash hands and all equipment with hot soapy water.

2. Rinse cabbage and slice into quarters lengthwise.

3. Cut the quarters into bite sized pieces.

4. Place cabbage in large bowl and add salt.

5. Mix and massage the salt into the leaves.

6. Let sit for about 2 hours, mixing every 20-30 minutes.

7. After two hours, drain, rinse, squeeze, and repeat to remove the salt.

8. While cabbage is resting…add Korean pepper, garlic, ginger, sugar, and 1/4 cup water to a clean food processor. Pulse until it’s a smooth paste.

9. Cut daikon and green onion into bite-sized strips.

10. Wearing gloves, add cabbage, daikon, onions, and red pepper pastes to the bowl and mix thoroughly.

11. Pack mixture into a clean jar, pressing down so it’s submerged in brine. Leave at least one inch of free space at the top.

12. Cover with cloth and rubber band and leave out on counter, out of direct sunlight for 2-5 days. Press down and taste daily.

13. Store in fridge to stop fermentation. It will keep for over one month in the fridge.

Enjoy as a topping or side dish on just about anything!”

Check out his IG feed or go to his linktree https://linktr.ee/drjoshlevitt to learn more.

Strawberry Milk - Agua de Fresa Cremosa

Check out this easy and super yummy vegan recipe from fuelednaturally.net

Serves 8
INGREDIENTS:

• 5 cups strawberries (divided)

• 7 cups filtered water (divided)

• 1 cup raw cashews

• 1/3 cup sweetener of choice (I used date sugar but you can use cane sugar)

• 1 tsp vanilla extract

• Good Pinch of salt

INSTRUCTIONS:

1. Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.

2. Add 4 cups whole strawberries (with the stems removed) into a blender along with 3 cups filtered water and blend until smooth.

3. Place a mesh strainer on the opening of a large jar or pitcher then pour the strawberry mixture through.

4. Remove the stems from the remaining 1 cup strawberries then dice small.

5. Strain the cashews, add to a blender along with 4 cups filtered water, sweetener, vanilla, salt and blend in high for 1 minute or until completely smooth.

6. Add a couple cups of ice to the large jar or pitcher of the strawberry mixture. Then add the chopped strawberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!

Zucchini Lasagna

A lasagna recipe straight from Italy through Instagram’s @cotto_al_dente also at linktr.ee/cotto_al_dente

INGREDIENTS:

• 8 oz ricotta

• 2 zucchini

• 2 tablespoons of parmesan

• 1 cup of broccoli 

• ¼ cup of mozzarella 

• Nutmeg to taste

• Salt to taste.

INSTRUCTIONS:

1. Cut the zucchini with the mandolin very thinly (just over 1 mm thick).

2. Boil broccoli until soft enough to mash with a fork. 

3. Place broccoli, ricotta, nutmeg, salt and parmesan in a bowl. Mash and mix everything well. 

4. Start assembling the lasagna by placing the cut zucchini slices on the bottom, overlapping them slightly. Place half of the ricotta mixture and the grated mozzarella on top. Cover with another layer of zucchini. Place the remaining ricotta and broccoli mixture on top, and more mozzarella. Cook in the oven at 365ºF for about 38-40 minutes.

Enjoy!

Strawberry Pie

Try this unbeatable strawberry pie recipe from Peggy Curry @currygirlskitchen (Thanks for sharing, Peggy!)

INGREDIENTS

• 1 crust-worth of pie dough

• 3 16 oz. containers of fresh strawberries (about 8 cups of whole berries)

• 1 cup organic cane sugar

• 3 Tbsp. arrowroot powder or organic cornstarch

• 1/4 cup water

• Juice of 1/2 a lemon

• Sprinkle of cinnamon

• Sprinkle of organic cane sugar

INSTRUCTIONS

1. Preheat oven to 350°. Roll out pie dough over a deep dish pie plate. Bake for 20-25 min.

2. While the crust is baking, prepare the strawberries. Wash, core, and dry very well.

3. To make a glaze, separate 1 cup of strawberries and mash in a small bowl.

4. In a small pot, on medium low heat, begin cooking the mashed berries with sugar.

5. As the strawberries are cooking down, mix arrowroot and 1/4 cup of water in a small cup. Once the berries begin to bubble, add the arrowroot mixture to the pot.

6. Continue cooking on medium low heat, whisking until the berry sauce becomes thick. Give it time, it will.

7. Once the glaze has thickened, add the lemon juice and set aside.

8. Now assemble the pie. First, add a sprinkling of sugar and cinnamon to the bottom of a baked and cooled pie shell.

9. Then, arrange the remaining whole strawberries in the pie. Slowly work up from the base to create a strawberry pyramid. Some berries will need to be halved to fit in the gaps. It's a fun strawberry puzzle!

10. Finally, coat the pyramid with the strawberry glaze.

11. Chill in the fridge for at least 30 minutes to allow for the glaze to set. Then you're ready to serve with whipped cream.

Enjoy and share this email to those you know who love strawberry pie!