© 2019 shaye elliott. all rights reserved. · add a bit more if need be. don’t overcook the...


In this Issue:

1. Letter from Shaye

2. Summer Quiche with Roasted Corn

3. Roasted Sweet Peppers with Herbed

Breadcrumbs

4. Crispy Garlic Bread with Tomato &

Asiago Cheese

5. Traditional Ratatouille

6. Blueberry and Rhubarb Galette


When produce begins to fill our baskets to brimming, then we know that

summer has arrived. It’s always most certainly welcomed. The first of

the tomatoes plucked straight from the vines are as eagerly anticipated

as Christmas morning.

Each morning, I venture out to the gardens with a basket in one hand and

a strong espresso in the other. I snip and pluck and pinch off tantalizing

tomatoes, fragrant herbs, the sweetest of sweet corn, plump eggplants,

crisp greens, and whatever flowers in the potager catch my eye before

heading back into the kitchen to start breakfast.

Recipes like these often fill the oven on those warm summer mornings.

Extra espresso is sipped while I whip up the day’s creation with the

garden’s offerings.

As much as the garden has to offer, it would all be in vain if we didn’t

properly prepare and enjoy its tasty morsels. I enjoy the reminder to sit

still, savor the flavors of the season, and continually work on improving

my kitchen skills so as to do justice to these delicious ingredients we’re

given.

May your summer kitchen be brimming with flavor and blessings!

Shaye


Summer Quiche with Roasted Corn

This summer quiche is the perfect summertime lunch – paired with some sliced

seasonal fruit and a nice chilled glass of white wine. Yes, please. Use whatever

vegetables you like, though I’ve found these to be quite the delicious combination.

Ingredients • 1 1/3 cup all-purpose einkorn flour (einkorn is my favorite)

• 1/2 teaspoon sea salt

• 8 tablespoons butter, chilled

• 1 egg

For the filling, you will need:

• 8 eggs

• 1 cup heavy cream

• 4 ounces cream cheese (optional)

• Large pinch sea salt

• 1 tablespoon butter

• 2 small onions and their green tops, minced

• 3 medium sweet peppers, seeded and chopped

• The corn from 1 cob, about 1 cup

• 1 cup aged cheddar

• 2 tablespoons parsley, minced

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Instructions

1. In a stand mixer with the paddle attachment, combine the flour and salt. Cube the butter

into small pieces and drop them in, a few at a time, while the mixer is going on medium-

low speed. Once the flour mixture begins to resemble course sand, add in the egg and

mix to combine.

2. Remove the dough from the mixture, wrap it in plastic wrap, and stick it in the fridge for

at least 30 minutes to chill. The dough can also be made ahead and kept in the fridge for

3 days beforehand.

3. When ready to bake the quiche, remove the dough from the refrigerator and flour a work

surface. Use a rolling pin, and excess flour as needed, to roll the dough into a 12’ round.

4. Line a 9’ springform cake pan with aluminum foil. Gently lift up the dough round and

place it over the cake pan, using your fingertips to gently press the dough into the cake

pan. Using any excess hanging over the sides to patch holes, if needed. My crusts are

always a bit rustic so I don’t mind the crinkles and patch work. Make sure there aren’t

cracks and holes – this will be holding a liquid substance! And unless you want to scrape


burnt egg out of your oven (lame) than I suggest you make sure that crust is watertight,

baby.

5. Preheat the oven to 375 degrees.

6. Heat a small skillet over medium-high heat and melt the butter. Add in the minced onion,

chopped peppers, and corn. Sauté for 4-6 minutes, until soft. Turn off the heat and set

the veggies aside.

7. In your stand mixer, combine the eggs, cream, cream cheese, cheddar cheese, and sea

salt. Mix until completely combined. Then, add in the sautéed vegetables and parsley.

Mix until just combined.

8. Remove the crust from the refrigerator, pour in the egg mixture, and bake for 40-45

minutes, until lightly golden on the top and the quiche has just the slightest jiggle in the

center. Just like a Mama who’s had four babies.

9. Remove the quiche from the oven and let is sit for a few minutes before removing the

springform pan. Allow it to sit for just a minute or two more before slicing.


Roasted Sweet Pepperswith Herbed Breadcrumbs

Goat cheese and herb roasted sweet peppers it is. Because a) there are a zillion

peppers growing in the garden and b) they whip up in no time and taste like a

million bucks. Dressed to impress with hardly any effort. Lucky us!

Ingredients • 8 medium sweet peppers

• 1 cup goat cheese

• 1 cup crusty bread, cut into teeny tiny pieces or ground into crumbs

• 1 tablespoon minced chives

• 1 tablespoon minced rosemary

• 1 tablespoon fresh thyme leaves

• Pinch of red pepper flakes

Instructions1. Halve the peppers and remove the seeds. I like to cut them in half so that the stem

remains on a bit on each side because I think it looks pretty. Pretty peppers. Pretty,

pretty peppers.

2. In a bowl, combine the goat cheese, bread crumbs, herbs, and chili flakes.

3. Use a fork to mix the contents together. Salt and pepper to taste.


4. Lay the peppers on a baking sheet before scooping a bit of the mixture into the middle

of each one.

5. Drizzle the peppers with a bit of olive oil before placing in a preheated 475 degree oven

for 5-10 minutes or light up the grill and cook until just charred.


Crispy Garlic Breadwith Tomato & Asiago Cheese

Born of the ruby beauties currently hanging from sprawling branches in my

overgrown garden, this snack, appetizer, or side dish is about as delicious as it gets.

Simple preparation, bright flavors, and contrasting textures. It’s all the goodness of

a casual summer smeared into one.

Ingredients • 8 slices of crusty bread

• 1 large garlic clove, peeled

• 12 cherry tomatoes or 4 regular tomatoes, halved

• Flaked sea salt and freshly ground pepper

• Shaved Asiago (or Parmesan) cheese, about 4-5 generous shavings per slice

• Olive oil, for serving

Instructions1. Lay the bread slices on a baking sheet and toast in a 375 degree oven for about 5 minutes

per side, until just golden.

2. After the bread has toasted, remove the pan from the oven. Gently rub the garlic clove

evenly over the slices.

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3. Rub the tomatoes generously over the slices. The insides of the tomato will mush and

smear into the bread and you’ll be left with the skin at the end of it all. Discard. Repeat

the tomato smooshing until each slice of bread is coated in all that pink hued tomato

magic. Leave a few small pieces of the tomato skins on the bread to make it look beautiful!

4. Season to taste with salt and pepper. Drizzle with olive oil and place the Asiago slices

over the top of the bread slices. Cut the breads at a diagonal and place on a large platter

for serving.


Traditional Ratatouille

I have the best traditional ratatouille recipe known to man in my back pocket. So

even if the house is a hot mess, as am I, as are my children, as is the garden, as is the

car, as is the barnyard, as is life, I don’t care. Because ratatouille we eat.

Ingredients● 1/4 cup good olive oil

● 3 bay leaves

● 3 garlic cloves

● A few sprigs fresh thyme

● 2 yellow onions

● 4 bell peppers

● 3 medium eggplant

● 2 medium zucchini

● 4 large tomatoes

● Sea salt and pepper, to taste

Instructions1. Heat a medium-sized cast iron skillet up on your stove. Add in the olive oil, thyme, and

bay leaves. Crush the garlic, remove the skins, and add the whole cloves into the skillet

as well. This is our base of ingredients that we will keep in there the entire time.

2. Over medium heat, sauté the onion in the olive oil, garlic, and herbs until just soft. Leave


it with the teeniest bit of crunch. Remove the onion to a place, reserving the thyme, bay

leaves, and garlic in the pan.

3. Dice the peppers and toss them into the skillet. Add a bit more olive oil, if need be, to

keep it all moist and sauté-like. Remove the peppers when they’re still slightly crunchy

and place atop the onions, reserving the thyme, bay leaves and garlic in the pan – once

again. Are you catching onto the pattern?

4. Next, the eggplant. Diced and sauté. Eggplant has a tendency to soak up the olive oil, so

add a bit more if need be. Don’t overcook the eggplant! Ain’t nobody like overcooked

eggplant. Remove the eggplant and once again, repeat the same process with the zucchini.

5. Repeat with the tomatoes. Spoon onto the rest of the vegetables, omitting the thyme

stems and garlic cloves.

6. Salt and pepper to taste. Garnish with fresh thyme.


Blueberry and Rhubarb Galette

Essentially, though einkorn galette sounds fancy, it is essentially a pie. A thick einkorn crust

envelops sweet, runny fruit of your choosing. I love it’s rustic, non-fussy nature. Plus, I don’t

even have a pie pan (can you believe that?) making galettes the perfect free-form alternative.

Ingredients• 2 cups all-purpose einkorn flour (or flour of choice)

• 3 tablespoons dehydrate whole sugar cane, or sweetener or choice

• Generous pinch sea salt

• 8 tablespoons cold butter, cut into small cubes

• ¼ cup ice water

• 1 cup rhubarb, cut into small pieces

• 1 cup fresh blueberries

• ¼ cup dehydrated whole sugar cane

• 1 tablespoon einkorn all-purpose flour

• 1 egg white

• 1 tablespoons dehydrated whole sugar cane


Instructions1. Combine the 2 cups flour, 3 tablespoons of dehydrated whole cane sugar, and pinch of

sea salt together in a food processor. Pulse to combine and aerate.

2. Add in the 8 tbsp. cold butter cubes. Pulse to combine until the mixture reaches a sandy

texture.

3. Add the ¼ cup ice water in, tablespoon by tablespoon, until the dough is just combined

and sticks together when pinched.

4. Gather all of the dough up into a ball, wrap in parchment paper, and refrigerate for 30

minutes.

5. Combine the rhubarb, blueberries, ¼ cup dehydrated whole cane sugar, and 1 tablespoon

flour together in a bowl. Stir to combine and coat the fruit in the flour, gently. Set aside.

6. Remove the dough from the refrigerator and heavily dust a work surface. Use the palm

of your hand to squish the dough into a rough circle shape before using a rolling pen to

gently roll the dough ball into a 12” round, dusting as necessary with flour to keep the

dough from sticking.

7. Place the rough on a sheet of parchment paper.


8. Spoon the rhubarb and blueberry mixture into the center of the round, keeping a 3”

border along the outside of the dough free from fruit. Begin to use your fingers to gently

fold the edge of the dough inwards towards the center of the circle, crimping and folding

as necessary until all of the fruit is surrounded by the folded crust.

9. Place the parchment paper and the galette onto a baking sheet.

10. Whip the egg white in a small bowl with a fork before carefully brushing it onto the

pastry edges of the galette with a pastry brush. Sprinkle the pastry edges with the

remaining 1 tablespoons of sugar.

11. Bake in a preheated 375 degree oven for 50 minutes or until set and golden.

12. Allow the galette to cool before slicing and serving.

© 2019 shaye elliott. all rights reserved. · add a bit more if need be. don’t overcook the...

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