Posts tagged vegetarian
Mini Savory Galettes
Mini Savory Galettes

This year has been a hectic one for me. With my first cookbook, Blotto Botany, about to be released and changing directions with my small business, I’ve been busier than ever. While I’ve been cooking more that I have in the past, I’m currently in a kitchen rut. The days have been too hot to be near the oven and I’d much rather keep things simple with a toast, salad  and the occasional bowl of cereal. However, those dishes have a tendency to get a bit boring after constant consumption and when that happens, I find myself staring into my fridge with the same thought on my mind, “how do I make something out of nothing?”.

I’m a big fan of meal prepping for the week, especially if my meals can come in a cute little pocket of dough. These mini galettes are simple and can easily be taken to a picnic or eaten on the go. Fill them with something sweet or savory, it’s up to you! The following recipe outlines what I did for this particular batch.

This recipe can also be found on

Mini Savory Galettes
Mini Savory Galettes



1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)


½ small sweet potato, thinly sliced
1 medium onion, chopped
1 bell pepper, sliced
2 packed cups swiss chard or other leafy green
1 tbs unsalted butter
3-4 cloves garlic, crushed
1 cup soft goat cheese
4  heaping tbs tomato sauce
1 tsp chili powder
Salt and pepper to taste



Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

Remove dough from the fridge and rest on counter for at least 10 minutes. While the dough is warming to room temp, cut your onions and peppers into thin one inch strips and caramelize with butter in a medium size pan. While the onions and peppers are cooking, slice sweet potato into thin circles then add to a small pot of water and bring to a boil. (You’re looking for the potatoes to be soft but still maintain their shape.) Once the potatoes have cooked through, remove from heat, strain and place in a clean bowl to let cool.

When the onions and peppers have caramelized, removed from heat and place in a medium sized mixing bowl. Add greens, garlic, spices and mix well.

Preheat oven to 400ºF. Divide the dough into 4 separate pieces and roll out into 5-6 inch circles. Place onto a large baking sheet lined with parchment paper. Making sure to leave a 2 inch border of clean dough, spread 1 tbs of tomato sauce onto each dough piece and add a generous helping of mixed veggies. Sprinkle with goat cheese and top with a slice or two of sweet potato. Begin crimping and folding dough around the veggies to decorate and contain filling. Brush beaten egg on dough and sprinkle with a flakey salt or chllipepper.

Bake for 45 minutes or until the dough has become golden brown. Let cool for 10-15 minutes before serving. Enjoy!

Mini Savory Galettes
Backyard Herbal Shakshuka
Backyard Herbal Shakshuka

I love mornings. I try to wake up early so I can make coffee, sit around, sipping and encouraging my brain to wake up. I'm usually not very productive till about 4 pm, when a jolt of energy strikes and I finally start getting my work done. 

Making breakfast is a big part of my morning ritual. I typically devote a pretty hefty portion of my morning to it because breakfast, for me, is a necessary way to begin my day. Plus, it really allows me to get creative with food. 

Like most Americans, I discovered shakshuka in a cookbook - or maybe it was social media, I honestly don't remember. I was immediately struck by the simplicity and sweet beauty of the dish and it's become a weekly ritual for me an my partner, Connor. Shakshuka, traditional North African dish that was introduced and made popular in the Middle East. Shakshuka - or shakshouka - translates to "stuck together" or "mixture" in Arabic. In Israel, it is traditionally served with challah bread (my favorite), but since I don't often have challah on hand, I'll make some flatbread or pick up a loaf of sourdough.

Once the shakshuka is ready, I'll heap a hefty portion of greens such as mint or parsley on top. And since they're in season, I also like to pick fresh violet leaves from the backyard. Violet leaves are high in both Vitamins C & A and have a mucilage quality that is full of fiber. They have a slightly creamy and very earthy flavor that offset the brightness of mint in a really beautiful way. You could also add fresh lemon balm, which is helps soothe the nerves and has a zingy citrus and mint flavor. Backyard medicine at its best. 



1 can diced tomatoes (preferably unsalted)
1 tomato or 1 cup cherry tomatoes, chopped
1 small onion, chopped
1 red pepper, sliced
1 tbs minced garlic
1 tbs honey
1 tsp balsamic vinegar
Eggs (2-4)
Fresh mint or parsley
Fresh violet leaves or lemon balm
1 tsp ghee
Salt, pepper & paprika to taste
Soft chèvre or feta


Heat up a medium sized cast iron pan (non stick works too), then melt ghee. Add onions and peppers and sauté until soft. Combine honey, balsamic and garlic then stir till honey has melted. Pour in canned and fresh tomatoes. Season to your liking and let simmer till tomato juice has evaporated. Crack eggs in into tomato mixture then either cover the pan with a lid or place in a preheated oven (350ºF/176ºC). Cook eggs until the yolks have set. (I prefer my yolks just a tiny bit runny, but cook to your liking.) Remove skillet from heat and garnish with greens and cheese. Serve warm with a loaf of crusty bread for dipping.