Zephyr Squash, Red Potato, and Blue Cheese Tart

This delicious tart is great any time of day! It makes a wonderful breakfast or, when served with a salad, a great light dinner. Processed with VSCOcam with c1 preset


Tart Crust:

2 cups all purpose flour

6 oz. butter, cut into 1/2 inch cubes

2 tsp. kosher salt

ice water


1 medium zephyr squash, sliced into 1/8-inch rounds

1 medium red potato, sliced into 1/8-inch rounds

1 egg yolk

1 cup heavy cream

2 oz. blue cheese

1 tbls. minced herbs of your choice, I used rosemary and thyme

kosher salt

fresh ground black pepper


Serves 4

Preheat oven to 350 degrees.

For the tart crust:

Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough in a 10 inch fluted tart pan and press into the sides. Trim the excess dough, cover with plastic wrap, and place in the refrigerator to rest for at least 30 minutes or up to 24 hours.

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For the filling:

In a medium saucepan, cover the potatoes with water by 2 inches. Simmer, uncovered, until tender, about 10 minutes. Drain and allow to cool.

In a small bowl, whisk together the cream and egg yolk and season with salt and pepper to taste.

Arrange the potato and squash rounds, overlapping slightly, in concentric circles around the tart pan. Crumble the blue cheese and sprinkle on top. Pour the egg and cream mixture over the top. Sprinkle with the herbs. Processed with VSCOcam with g3 preset

Bake tart on a baking sheet until bubbling and golden brown, about 45-50 minutes. Allow to cool before removing from tart pan. Can be served warm or room temp.

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Zephyr Squash and Herbed Goat Cheese Galette


Galettes are one of my favorite things to make in the summer. They are a wonderful way to serve up the bounty of the season in both sweet and savory ways. This zephyr squash galette is super simple and makes a great light meal on its own or you can pair it with a salad for a fuller meal.

Processed with VSCOcam with c1 presetIngredients:

Makes 4 servings.


(dough recipe adapted from Smitten Kitchen)

1 1/4 cups all-purpose flour 1/4 teaspoon table salt 8 tablespoons cold unsalted butter, cut into pieces and chill again 1/4 cup plain yogurt 2 teaspoons apple cider vinegar 1/4 cup ice water

1 egg for egg wash

Squash filling:

3-4 medium zephyr squash, cut in 1/4-inch thick rounds

1 large red onion, cut in a 1-inch dice

2 tablespoons olive oil

6 tablespoons minced herbs of your choice (I used basil, oregano, thyme, and rosemary)

6 oz goat cheese

kosher salt to taste

fresh ground black pepper to taste

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Make the dough:

Whisk the flour and salt together in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt, apple cider vinegar and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

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While the dough is chilling, make the filling:

Pre-heat oven to 400 degrees.

Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and squash and sauté until golden brown and slightly tender. You want the squash to still have a bit of crunch to it so that it doesn't get over cooked in the oven. Remove from the heat and allow to cool slightly.

Stir together the goat cheese and about 1/4 cup of the herbs. Season to taste with salt and pepper. Add the goat cheese mixture to the squash and onion mixture and stir to combine. Taste for seasoning and adjust salt and pepper if necessary.

Assemble the galette:

On a well-floured surface, roll the dough into a roughly 12-inch round. Transfer to a lightly oiled or parchment lined baking sheet. Spoon the squash and goat cheese mixture into the center of the dough leaving a two-inch border around the edge. Fold the border over the filling, pleating it to make it fit. The center will be open. Sprinkle the top of the filling with the remaining 2 tablespoons of herbs. Beat the egg in a small bowl. Brush the crust with egg wash.

Bake for 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

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Kale Salad with Peaches, Roasted Onions, and Goat Cheese

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1 bunch red Russian kale, washed, ribs removed, and torn into bite sized pieces

1 medium red onion, sliced in 1/4-inch slices

3-4 medium peaches, sliced

4 oz goat cheese

3 slices good quality bacon


2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

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Serves 4 as a meal, 8 as a side


Pre-heat oven to 375 degrees.

Place bacon and onion on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp and the onions are starting to brown around the edges. Remove from the oven, and set aside the bacon for another use. Reserve the bacon drippings for the dressing.

Place the kale in a large serving bowl. Arrange the peaches, goat cheese, and roasted onions on top. Drizzle with maple bacon vinaigrette and serve.


Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

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Kohlrabi Puree


This flavorful puree is a great base for a variety of protein and vegetable combinations. I served it with wilted kale and pan seared flat-iron steak.

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Recipe adapted from Hugh Acheson's The Broad Fork.

Serves 6.


3 tablespoons butter

1 cup diced onion

2 pound kohlrabi, peeled and diced

2 cups chicken stock

4 sprigs fresh thyme

Kosher salt

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In a medium sauté pan over low heat, melt 1.5 tablespoons of the butter. Add the onion and then the kohlrabi. Cook for 2 minutes, stirring to coat the vegetables in the butter. Add the chicken stock and the thyme. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 15 minutes or until the kohlrabi is tender. Remove from heat and let cool slightly.

Transfer the mixture to a blender, and the remaining 1.5 tablespoons of butter, and puree until smooth. Season to taste with kosher salt. Serve warm.

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Roasted Napa Cabbage with Bacon and Blue Cheese

This quick and easy dish is a super flavorful light meal or a great accompaniment to a simple roast chicken. Processed with VSCOcam with c1 preset


1 large head napa cabbage

1/2 cup whole buttermilk (I used Cruze Farm buttermilk)

2 oz Sequatchie Cove Shakerag Blue Cheese

1 tablespoon white wine vinegar

1/4 pound high quality bacon (I used Main St. Meats Belly Bacon)

Olive Oil


Fresh ground pepper


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Serves 4 as a side, 2 as a meal.

Pre-heat oven to 350 degrees.

Place the bacon on a sheet pan and cook for 12-18 minutes or until crisp. Remove from pan and place on paper towels to drain. Crumble or chop bacon into 1/2 inch pieces. Set aside.

Raise oven temp to 450 degrees.

Cut cabbage in quarters and rinse well under cold water. Pat dry with paper towels or a clean dish towel. Place the cabbage on a sheet tray and drizzle with olive oil. Season to taste with salt and pepper. Place in the oven for 10-12 minutes or until the cabbage is soft and the outer leaves are slightly charred.

While the cabbage is roasting, make the blue cheese dressing. Place the buttermilk, blue cheese, vinegar, and a pinch of salt and pepper in a blender. Pulse a few times until the mixture is largely smooth and only a few pieces of blue cheese remain visible.

Remove the cabbage from the oven, drizzle with the blue cheese dressing and top with the crumbled bacon. Serve warm.

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