Homemade Ricotta Cavatelli with Asparagus, Pea Tendrils and Miso-Lemon Dressing

This dish just screams SPRING. Well, almost spring. I really wanted to use fresh peas, but due to the typically cold and rainy spring in Chicago, peas have yet to make an appearance at the farmer's market. However, one of the farmers assured me that peas are on the way. Instead of fresh peas, I substituted pea tendrils (a rather lovely addition). But, if you are in a region where you are lucky enough to have a real spring, by all means use fresh peas, or even a combination of the two.

In addition to the pea tendrils, I added sauteed asparagus and green garlic to the dish.

Purple/Green Asparagus & Green Garlic

I thought homemade cavatelli would pair nicely with the spring vegetables from the farmer's market.  I've made homemade pasta before, but never cavatelli. My interest in cavatelli was sparked by a dish I had out recently. The cavatelli were like little pillows, but had just the right amount of bite. They were paired with a spicy red sauce that included bits of duck heart and liver. It was tasty, but decided that a lighter version with a miso-lemon dressing would make for a nice Sunday lunch (with a glass of white wine, of course) -- after a leisurely run (haven't run in a while and will be sore tomorrow). The miso-lemon dressing, while not your typical red sauce, adds a brightness to this dish, and a bit of East meets West.

If I was being graded by an Italian grandmother on my cavatelli technique, not sure how I would fare on presentation alone. They are a bit rustic looking, and by no means uniform in shape, but the taste and texture are spot on. I found this YouTube video (Nana's homemade cavatelli) and wow, she's got her technique down. She rolled them so quickly using just her thumbs that it was difficult to get a good look. I think she's had just a bit more practice than me. Hopefully, some day, I will be that good. Nonetheless, I used a slightly different approach; used the end of a dough scraper to form the cavatelli. I hope an acceptable approach, while I work on my thumb-rolling technique.

Pasta making is more of a weekend task, as it takes a bit of time and effort. However, I highly recommend giving it a shot, as it provides an entirely different taste and texture than dried, store bought pasta. You can also make some in advance and store it in the refrigerator or freezer. Or, substitute with your favorite short-length dried pasta, such as trofie, orecchiette, penne, or even gnocchi.

I've read that the addition of ricotta to the cavatelli is more of an Italian-American adaptation. In Southern Italy, they are traditionally made of flour, semolina and water. Next time around, I'm going to try this version as a basis for comparison.

Homemade Cavatelli di Ricotta (makes 1 pound)

1 1/4 cups 00 flour (or all-purpose) plus extra to flour work surface
1/2 pound ricotta cheese

1 egg, lightly whisked

Place the flour into a shallow bowl and make a well in the middle. Add the ricotta and egg. With a fork, slowly work the ricotta and egg into the flour. When well incorporated, knead the dough by hand on a lightly floured surface, until the dough is smooth, and not sticky. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes. 

Cut the dough into 4 pieces. Remove the first piece, keeping the remaining pieces covered. Roll out the dough to form a rope ~ 1/4 inch in diameter. Cut the rope into ~ 1/2 inch pieces. With a pastry cutter or the flat edge of a butter knife, angle the blade at approximately 45 degrees, starting at the far edge and pulling the dough towards you, drag the blade across the dough. It should roll up around the edge of the blade.

Thumb method: Using the side of your thumb, press down on the piece of pasta dough, sliding your thumb across the width of the dough, causing the pasta to roll over onto itself.

Place on a parchment lined baking sheet. Sprinkle with flour. Place the cavatelli on the baking sheet in a single layer.

Cooking the Cavatelli  
Bring a pot of salted water to a boil. Cook the cavatelli until they float to the surface (will take just a few minutes, 2 to 3 minutes at the most). Taste for doneness (should be soft, but still retain a bit of a bite). Remove with a slotted spoon.

Storing the Cavatelli
If you don't plan on using the cavatelli right away, you can store in the refrigerator. Just make sure to let them dry at room temperature for about an hour to prevent them from sticking together. Or, you can store in the freezer. Place the baking sheet in the freezer for ~1/2 hour to allow the cavatelli to firm up. Store the cavatelli in the freezer in an airtight container.

Vegetables
16 spears of asparagus, chopped into roughly 1 inch pieces

2 stalks of green garlic, chopped (or 2 garlic cloves, minced)

1 large handful of pea tendrils (and/or 1/2 cup fresh peas)
Zest of half a lemon

2 tablespoons olive oil

Heat 1 tablespoon of olive oil in a large skillet. When hot, add the asparagus. Season with salt and pepper. Cook ~ 3 to 4 minutes, until just tender. Set aside.

In the same pan, add a bit more olive. When hot add the green garlic, season with salt and pepper, and saute ~ 4 to 5 minutes. Set aside.

Miso Dressing
makes 1/2 cup

1 1/2 tablespoons miso
1/4 cup olive oil
1 1/2 tablespoons lemon juice
2 tablespoons water

1 1/2 tablespoon rice wine vinegar
1 small garlic clove, pounded with a bit of sea salt
1 teaspoon freshly grated ginger
freshly ground black pepper to taste
1/4 teaspoon sesame oil (optional)

 In a small bowl, add all the dressing ingredients. Whisk until the miso is well incorporated.

Assembling the dish

Mix the asparagus, green garlic, and 2/3 of a pound (10 ounces) cavatelli in a bowl. Pour the dressing over the pasta. Mix to incorporate. Top with a nice-sized handful of pea tendrils. Sprinkle the lemon zest on top. Add some freshly ground black pepper. Serve at room temperature or slightly chilled.

Rethinking Sardines en Escabeche--Fresh Tarragon

Given my passion for food, I've been asked on occasion, "So, how often do you cook?" 
Me: Umm, how often do you eat? 

While I love to cook, it's also fun to savor the culinary prowess of others. When it comes to eating out, I tend to frequent places that serve, among other things, a few less mainstream dishes -- am hopeful that items like beef heart gain a strong and steady following. I'm always eager to try new flavors and expand my horizons. Dining out also inspires me to experiment with new recipes in the kitchen (and share them with you). That being said, I went to dinner the other night at my new favorite restaurant, and started a great meal with an appetizer of sardines en escabeche (can't get enough of these oily little guys).

This got me thinking about what comprises an escabeche, as there seems to be a decided variation in ingredients from one recipe to the next. By all means this is a good thing, since it's fun to try different iterations of a dish. I'm all about variety.

Escabeche (def): typical Mediterranean cuisine that refers to a dish of poached or fried fish that is marinated in an acidic mixture, typically vinegar, but sometimes citrus, before serving.

What I particularly liked about Nightwood's version of escabeche was the subtlety of the vinegar complemented by unexpected anise notes, the latter due to the addition of fresh tarragon. A very light and refreshing spring dish.

Am also starting to notice that as I increasingly try new foods and experiment in the kitchen, the more comfortable I feel cooking by taste, rather than by strict adherence to a given recipe. In my opinion, cooking by taste is a more enjoyable way to cook. Besides, for whatever reason, I often have a hard time following recipes. I always want to add a bit more of this and a little less of that. Here's my rendition of sardines en escabeche, inspired by a memorable night out in Chicago.

Hope you fellow sardine lovers out there enjoy!

Served with a side salad of dandelion greens and nasturtium

Preparing the Sardines
1 pound sardines

flour for dusting

1 tablespoon olive oil
sea salt

Pat the sardines dry. Sprinkle the cavity and skin with salt. Dust the sardines in flour to lightly coat. Shake off the excess flour.

Heat a large skillet with 1 tablespoon of olive oil. When smoking hot, add the sardines. Cook 3 to 4 minutes per side (for larger sardines) and 2 to 3 minutes per side (for smaller sardines).

With a sharp knife, fillet each fish. Place the fillets in a medium-sized casserole dish. Pour the marinade over the fish. Cover with plastic wrap. Let marinate in the refrigerator over night.

Marinade
4 tablespoons champagne vinegar

1/4 cup lemon juice

1/2 cup olive oil

2 garlic cloves, minced

2 tablespoons tarragon, chopped

Sea salt and freshly ground black pepper 

Combine all the ingredients for the dressing. Whisk to incorporate. Pour over the sardines.

Peanut Butter/Tahini Choclate Chunk (Espresso) Biscotti

I love coffee. Just a cup of strong, black coffee (made in my humble French press), that's all I need. No fancy lattes, cappuccinos, mochaccinos, or macchiatos. On most weekdays, it's what gets me out of bed in the morning. I can hear it calling my name in the wee hours of the morning.

I also like a little something to munch on with my coffee; but, nothing overly sweet. Biscotti is the perfect little addition to my morning coffee addiction. When it comes to sweets, I have to say, my taste preferences are rather narrow. Although I'm always open to trying new things, I also know what I like. And, what I like, is dark chocolate--the higher the percentage of cacao the better in my books. What pairs better with dark chocolate than peanut butter (the perfect marriage).

There's nothing overly complex or ingenious about these biscotti. Just a simple little satisfying snack, packed with roasted peanuts, a combination of 72% and 80% cacao, a mixture of peanut butter and tahini (just to add a slightly different spin on things), and a bit of espresso powder (why not?).

Biscotti originates from the word “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked); so that they are very dry and can be stored for long periods of time.

I brought these to work and they disappeared rather quickly. Time to make another batch.

2 1/4 cups flour (3/4 cup white wheat, 1 1/2 cups all-purpose)

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

3 eggs

6 ounces chocolate, roughly chopped

1/4 cup peanut butter

1/4 cup tahini

1 1/4 cups dry roasted peanuts

1 tablespoon espresso powder (optional; added to 1/2 batch)

Preheat oven to 350 degrees.

Mix together the flour, baking powder, and salt.

In another bowl, combine the eggs, sugar, peanut butter, and tahini. If using espresso powder (divide the dough in half, and add the espresso powder to half). Stir in the flour mixture just until incorporated, and then fold in the peanuts and chocolate chunks.

On a parchment lined baking sheet, form the dough into 2 4-inch wide logs. Bake for 25 minutes or until golden brown. Remove the loaves from the oven and let cool about 10 minutes. Slice into 1/2 inch thick pieces, and bake for 10 minutes. Turn the pieces over, and bake an additional 10 minutes or until golden brown.

Vegetable and Crispy Prosciutto Panini

I started this blog, like many others, to document my love for food and as a means to organize my recipes (as I am not the most organized person in the world). But, I have to admit, I have a bit of a secret mission, an ulterior motive. That is, to show people a new way to think about vegetables. It's no secret that the majority of folks out there do not eat the recommended number of fruits, let alone vegetables. By no means am I trying to force anyone to eat their kale or broccoli, just want to show those that may be interested, those testing the waters when in comes to preparing vegetables, that there are interesting and tasty ways to do so.

Who doesn't like a good sandwich? What I love about this sandwich is that it excites all the taste buds: sweetness from the onions and roasted eggplant and squash, saltiness from the prosciutto, spiciness from the chile sauce, bitter from the kale, and just a hint of fat (in the form of some tasty, sharp Wisconsin cheese) to bring it all together -- held together by two thin slices of toasted multigrain bread. I find the symphony of flavors rather interesting, as they don't hit you all at once, but rather a cascade of varying notes. When you first bite into the panini, you taste sweet; this is followed by saltiness; and then spiciness on the back of your palate.

You don't need a fancy panini press to prepare this sandwich. Just a hot frying pan and a heavy pan (such as a cast-iron skilllet) to place on top. Just 3 minutes or so per side, and voilà, you have a delicious sandwich (that's also healthy, but shhh, you may want to keep that part a secret).

I prepared the chile sauce and onions a day in advance, to make assembly of the panini a snap. This also allows the flavors to come together as they rest in the refrigerator for a day or two.

Vegetable and Crispy Prosciutto Panini

1 eggplant, Japanese or Chinese, sliced ~1/4 inch thick

1 yellow squash, sliced ~ 1/4 inch thick

~ 1/4 cup grated cheese (used a sharp Wisconsin cheddar)

Chile Sauce (see recipe below)

Red Onion Jam (see recipe below)

Prosciutto, 3 to 4 thin slices

2 slices multigrain bread, lightly buttered

1/2 bunch kale, stems removed, roughly chopped

2 tablespoons olive oil plus extra to coat the eggplant and squash

Squeeze of lemon

Sea salt and fresh ground black pepper to taste

Smoked hot paprika

Note: you can prepare the chile sauce and red onion jam ahead of time.

Roasting the Vegetables

Preheat the oven to 425 degrees (with small batches I like to use my toaster oven, which doubles as a miniature oven). Toss the eggplant and squash with olive oil, salt, pepper, and smoked hot paprika to coat. Roast until golden brown and slightly crispy; flip, and roast until the second side is golden brown. Set aside.

Sauteed Kale

Heat a large pan over medium heat. When hot, add a tablespoon of olive oil and the kale. Squeeze a little bit over of lemon over the kale. Season with salt and pepper. Saute until wilted, about 5 to 7 minutes. Set aside.

Crispy Prosciutto

Place the prosciutto in the same pan used for the kale. Cook until crispy, about 3 minutes per side. Set aside.

Chile Sauce

1/2 cup oil (used olive oil)

~ 3/4 ounce (1/2 cup) dried chiles (used a combination of chile de arbol [15,000-30,000 scovilles] and pulla [5,000-15,000 scovilles, roughly chopped

2-3 garlic cloves, peeled and smashed with side of a knife

2 star anise

Sea salt to taste

Note: Feel free to alter the ratio and type of chiles depending on your desired level of heat.

Heat a small saucepan over medium-low heat. Add the chiles and oil. Let sizzle 3 to 4 minutes. Add the garlic and cook another 4 minutes. Let cool. Place in a blender or food processor and process until smooth. Add the star anise and season with salt.

Red Onion Jam

2 medium red onions, thinly sliced

1 tablespoon olive oil

3 garlic cloves

4 dried chiles, such as chile de arbol

1/2 cup dry red wine

2 tablespoons sherry vinegar

2 tablespoons honey

Sea salt to taste

Heat a small pot over medium-low heat. Add the oil, onions, garlic, and chiles. Season with salt. Cover and cook until the onions are soft ~ 6 to 8 minutes. Add the wine, vinegar, and honey. Cook uncovered, stirring occasionally, until liquid is absorbed, about 10 minutes.

Assembling the Panini

This is the easy part. Butter (the outside of) two slices of bread. Layer on some cheese, 3 to 4 slices eggplant and squash, kale, prosciutto, some onions, and a drizzle of chile sauce.

Heat a pan with a tablespoon of olive oil over medium heat. When hot, place the sandwich in the pan. Top with a heavy pan (such as a cast-iron). Cook ~ 4 minutes until nice and golden brown, flip, place the cast-iron back on the sandwich, and cook for an additional 4 minutes. Serve warm and while the bread is still nice and crispy.

Spicy Asian Slaw

Made this spicy slaw the other night to test out the flavors. Intended to have only a bite or two and bring the rest for lunch the next day. However, one bite turned into two, and before I knew it, the slaw was all gone.

You might be thinking, slaw, that's not so exciting. But, this is not your typical coleslaw. There's no store-bought mayo to be found (no thank you, will gladly spend a few minutes making my own when necessary); instead, the mayo has been replaced by a vibrant dressing of fish sauce, sesame oil, vinegar, Korean red pepper flakes [gochugaru], a pinch of cayenne, and a hint of sugar, which helps to balance out the saltiness of the fish sauce. 

Gochugaru, sun-dried chile peppers, is the main spice in kimchi. Not exactly sure what type of chiles are in the spice mix (as the label is in Korean). It has a mild-to-medium level of heat; so, if you can't find it, you can substitute red pepper flakes, but use sparingly.

My initial idea was to make the slaw to accompany a grilled pumpkin and cumin encrusted fish (halibut or grouper) on a baguette with some homemade aioli (which puts ordinary mayo to shame). Still planning to make that, just got a little side-tracked. Instead, the past few days, I've enjoyed the slaw simply prepared, with a few pan sauteed shrimp on top.

It's also fun to use the mandolin to slice up the vegetables (just be careful not to lose a fingertip in the process). Used a combination of red cabbage, black radish (daikon or watermelon radish would be fine as well), carrot, onion, and fennel. 

An interesting tidbit: the term "coleslaw" arose in the 20th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad."

If, by chance, you happen to be looking for a well-crafted butcher block, I highly recommend a visit to John Boos, in Effingham, Illinois (yes, that's actually the name of the town). Made a trip out there from Chicago about a year ago (~3 1/2 hour trip each way) to pick up our butcher block. Six to seven hours later and back in Chicago with a 400-pound butcher block sitting in our parking lot, we pondered how to move this maple wood monster up to our 3rd floor apartment. Luckily, a couple of neighbors were strolling by and were equal to the task -- in exchange for red wine. In the end, it took four guys to finally get this behemoth into the apartment. Still makes me smile when I think about it.

Spicy Slaw

1/2 head of cabbage
1/2 onion

1 large carrot
1/2 fennel bulb

1/2 black radish (watermelon or daikon)
3-4 garlic cloves, minced

1/4 cup fresh cilantro (or 3 tablespoons [Thai] basil and 1 tablespoon spearmint), chopped 
1 jalapeno or serrano, finely chopped (optional)
dressing (see below for recipe)

With a mandolin or sharp knife, thinly slice the cabbage, onion, carrot, fennel, and radish. Combine in a large bowl with the garlic, herbs, and chile.
 
 To Finish the Dish

Half of one lime

2 tablespoons sesame seeds

Toast the sesame seeds in a dry skillet over medium heat until golden brown. Set aside.  

Pour the dressing over the vegetables and mix well to incorporate. Squeeze half a lime over the slaw. Mix in the toasted sesame seeds.

Dressing
3 tablespoons fish sauce
2 tablespoons rice wine vinegar
2 tablespoons Korean red pepper flakes (gochugaru)

1 tablespoon sesame oil  

1 teaspoon brown sugar
1 teaspoon grated fresh ginger

pinch of cayenne

Note: I like to store fresh ginger in the freezer, and then use a microplane to finely grate

Mix all the dressing ingredients together in a small bowl. 

Topped with a couple pan seared shrimp.

                                              400 pounds of chopping block

Stinging Nettle and Asparagus Risotto

Stinging what? Stinging nettles?? Brought home a big bunch of stinging nettles from the farmers' market yesterday. A new culinary find for me; have developed a thing for weeds as of late thanks to Beth and the crew at Green Acres Farm.

You might be thinking, hmm, what do nettles taste like; well at least I was? Nettles have a flavor profile similar to spinach when cooked and are rich in vitamins A and C, iron, potassium, manganese, and calcium. You might also be thinking, what the heck do you do with this strange looking weed? Well, there's nettle soup, sauteed nettles with green garlic, nettle pesto, nettle frittata, nettle pie, nettles in pasta, nettle gnocchi, nettle risotto...to name a few.

Be advised, nettles have fine hairs on their leaves and stems that contain irritating chemicals that are released when the plant comes in contact with skin. However, don't worry, cooking deactivates the sting (I wouldn't steer you wrong).

Stinging Nettles

While I have gone on about nettles, I must confess, the asparagus is really the star of this dish. It doesn't get much better than extremely fresh, tender asparagus. The purple and green taste rather similar; however, the purple asparagus just look really cool (love purple vegetables). The stuff shipped across the country just doesn't have the right texture, way too woody and tough. It's just the beginning of asparagus season here in Chicago. I foresee many asparagus dishes in the near future; can't get enough of it.

Nettles, in addition to some lovely purple and green asparagus, sound like the makings of a tasty risotto. While risotto can be a bit heavy, mostly due to an abundance of butter and cheese (which I'm not complaining about), this is a rather delicate spring version. It makes for a satisfying, yet light meal, with a side salad of seasonal greens, and a glass of your favorite white wine.

 STINGING NETTLE AND ASPARAGUS RISOTTO

1 pound asparagus, separate tips from stalks

6 cups water
7 cloves garlic, peeled
1 cup stinging nettle leaves, roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/3 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Sea salt and freshly ground black pepper to taste
1/2 cup grated Parmesan cheese

 

Bring a pot of water with the garlic cloves to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Remove with a slotted spoon and place in an ice water bath. Transfer the cooked asparagus stalks in a blender or food processor with a little bit of water and puree until smooth; set aside.

Heat 1 tablespoon oil in a large, deep nonstick skillet over medium heat. When hot, add the onion, stirring occasionally until it softens, 3 to 5 minutes.

Add the rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add the white wine, stir, until the liquid evaporates. Add a large pinch of salt. Add the warmed garlic water, 1/2 cup or so at a time, stirring occasionally. Each time the stock has just about evaporated, add more. After about 15 minutes, stir in the stinging nettle leaves. Continue cooking until the rice is al dente (about 18 minutes total).

Meanwhile, heat another pan with oil over medium heat. When the pan is hot, add the asparagus tips and the other half of the stalks. Saute, about 4 to 5 minutes, until tender.

When the rice is al dente,  stir in the asparagus puree. Add the sauted asparagus tips and stalks. Remove the skillet from heat, add the butter and Parmesan and stir briskly. Taste and season with sea salt and pepper. Risotto should be slightly soupy. Serve immediately.

Made a few Parmesan crisps as a garnish for the risotto. These are very simple to make.

PARMESAN CRISPS

Preheat the oven to 350 degrees.

Finely grate some Parmesan cheese. Season with some freshly ground black pepper and a pinch of cayenne. Spoon cheese in mounds onto a parchment lined baking sheet. Flatten out the mounds, making sure mounds are 3 to 4 inches apart. Bake in the middle rack, 6 to 7 minutes until golden.

This is Oia, he always wants to be part of the action.

Rainbow Chard Tartlets with Spring Salad

This week marked the first outdoor farmers' market of the season. I felt like a bear coming out of hibernation, after a long, harsh winter, to be greeted by familiar faces and friends. I think I can finally say, time to put away the North Face Parka and Ugg boots for the season (hopefully). As a regular at the Green City Market, I have met some amazing people and expanded my horizons, discovering new and interesting flavors along the way. It's also fun to mingle amongst the chefs and see what they're buying (really, I'm not stalking them).

As you can see, spring has arrived in Chicago, and brought with it an array of colorful offerings: nasturtium, purple and green asparagus, green garlic, garlic, rainbow chard...

I eagerly anticipate waking up early on Saturday mornings to see what awaits at the market. Love how you can see the seasons change right before your eyes by the comings and goings of fruits and vegetables, some only in season for a week or two and then gone in the seeming blink of an eye. That being said, I love greens in its many forms, including savory tarts. Bought two pounds of rainbow chard, which made for some very nice chard tartlets when combined with sorrel (an unusual perennial herb with citrus notes) and tender green garlic.

Also, discovered black garlic the other day at The Spice House and added a clove to the greens mixture for the tarts. Black garlic is aged and fermented, and touted for its health benefits, having twice the amount of antioxidants as raw garlic. The flavor is truly unique--notes of balsamic vinegar and anise--and a little goes a long way. 

 

In early spring, green garlic is very tender such that you can use the entire stalk, from the bulb down to the very tips of the greens.

Green Garlic

RAINBOW CHARD TARTLETS

Tartlet Dough
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup water

1/4 cup strained yogurt

1/8 cup olive oil
1 tablespoon dried rosemary
1/2 teaspoon sea salt

Combine the flours, salt, and rosemary in a medium bowl. Add the water, yogurt, and oil. Work the flour into the liquid, until the dough begins to form. When the dough has come together, knead the dough on a lightly floured work surface, about 10 minutes, until the dough is pliant and smooth. Place in a lightly oiled bowl, cover with plastic wrap. Let rest an hour before using.

Tartlet Filling
2 large bunches chard, leaves and stems (~ 2 pounds), thinly sliced
2 green garlic stalks (or 2 cloves garlic), sliced thinly
1 clove black garlic (optional), finely chopped
3 eggs
1 bunch sorrel, thinly sliced
1/3 pound feta cheese
1/2 cup Parmesan, grated
~ 2 tablespoons olive oil
2 tablespoons heavy cream
Sea salt and freshly ground pepper to taste
Pinch cayenne
1/2 lemon

Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, add the chard leaves. Season with salt, pepper, and a squeeze of lemon. Saute ~ 5-7 minutes, until wilted. Set aside in a large bowl. When cool to the touch, squeeze out as much liquid as possible.

Add a little bit more olive oil to the pan, add the chard stems and green garlic, saute 3-4 minutes until soft. Add to the bowl with the chard.

Crack the eggs into a small bowl and whisk lightly. Add to the bowl with the chard, along with the remaining ingredients. Mix to incorporate.

Assembling the Tartlets
Preheat the oven to 400 degrees.

Lightly oil the tartlet pans (used six 4 1/2 inch pans).

Cut the dough into six pieces. Roll out the dough, slightly larger than the pan. Place the dough in the pan, pressing the dough down and around the sides of the pan. Remove the excess dough. Fill the pan generously with the chard filling. Repeat with the remaining tartlets.

Bake 35 to 40 minutes. Sprinkled a bit of course sea salt and freshly ground pepper on top of each tartlet before serving. Enjoy warm with a nice salad (see below).

The nasturtiums are sure to brighten up any dish. You can eat the flowers, leaves, and stems. They have a peppery note and taste a lot like watercress. A bit of research revealed that, lo and behold, nasturtiums belong to the watercress family.

I love discovering and tasting new flavors. Below, garlic mustard, Alliaria petiolata. An invasive flowering weed, which has the spiciness of mustard greens with a hint of garlic on the back palate. Left undisturbed, garlic mustard will crowd out native plants. So, weed as much of this plant as you can, but be sure to sample a bit along the way (commonly used in pesto or enjoyed raw in salads, or simply stir-fired in olive oil).

My farmers' market finds made for a nice salad to accompany my chard tartlets. All ingredients locally grown/raised -- spinach, sorrel, garlic mustard, chives, nasturtiums, and goat cheese -- well, except for the olive oil, which comes by way of a trip to Spain.