Back when we had figs ripening like mad, I came across a recipe from Vegetarian Times for a Lavender and Fig Tart with Goat Cheese Cream, and oh man was it worth the effort. It was a super big hit at a party, the first food to completely disappear.
The only change I made was to use thyme instead of lavender, since we had that in abundance in our garden.
The hardest part of the recipe was dealing with the puff pastry, something I had no experience with.
After you bake it, you have to cut along the edges to create the crust and then press down the middle. It wasn’t too bad, but of course mine wasn’t as pretty as the magazine picture.
We had on over-abundance of figs at the time, so I really loaded up the tart.
The final step was drizzling with a sweetened balsamic and thyme mixture. I can’t wait to make this recipe again next year!
For a while I’ve had some miso in the fridge. I knew I wanted to try making something with it again so I settled on making soup. I found this recipe from Vegetarian Times that appealed to me because of the variety of vegetables it includes. Of course, I made the decision to change it up so I got extra cremini mushrooms in addition to the oysters, an extra white onion, a poblano pepper, and went for mustards greens instead of spinach since they were particularly pretty at the store and they’re a winter crop. The grocery store also conspired against me by not having any fresh ginger OR frozen edamame. The nerve! Of course I also doubled or perhaps tripled the recipe so that it would last all week (and then some it turns out, must remember that I’m only feeding two people).
Anyhow, my version went something like this:
Slice 3 large carrots, one poblano pepper, onion, scallions (AKA green onions), and mushrooms and cook in minimal oil for a few minutes.
Add lots of water to the pot, bring to a boil. Add frozen peas in place of edamame, continue to cook for a few more minutes
Add mustard greens since they are a little tougher than spinach and I assume take longer to cook than the spinach called for in the recipe. Cook a few minutes.
Reduce heat, add rice noodles that had been soaking in water and powdered ginger. I just tend to wing it with ginger since I’m a fan of the spice.
Blend a bunch of brown miso in some warm water with a mini whisk or fork. Add miso, sesame oil, and soy sauce to pot. Allow to simmer for a while. Taste and adjust flavors as needed. Of course, soups are always better the next day. We ended up adding sriracha to our individual bowls to make them a bit spicy.
Turned out pretty well, overall. Definitely more flavorful than many other soups I’ve made. And probably pretty healthy with all of those pretty veggies…