Creamy, dreamy and completely decadent. You’ll think you’re at a restaurant with this easy black truffle chicken pasta. Made with cream and caramelized cremini mushrooms, this pasta is the perfect indulgence, and we all need to indulge sometimes. It may sound a little lavish, but …
Author: Ali Fagan
I love all kinds of galettes, sweet or savory, its always a treat! So, when I found some beautiful tri-colored carrots, sweet potatoes and beets at the farmer’s market yesterday, I knew I wanted to make a simple, yet delicious, root vegetable galette. Its paired with some caramelized onions for added sweetness, some honey herb goat cheese to bring in some tang and topped with a drizzle of balsamic glaze. Its perfect to make as a main or side dish for any cozy fall evening!
Root Vegetable & Goat Cheese Galette
- 10 inch pie crust approx. 16 oz. (450 g) (recipe coming soon!)
- 2 small red onions
- 1 tsp balsamic glaze plus more for drizzle
- 1 medium sweet potato peeled
- 2 carrots peeled
- 1 beet peeled
- 3 ½ oz goat cheese (100g)
- 1 tbsp honey
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp dried basil
- Flour for dusting
- salt & pepper to taste
- 1 egg
- Prepare the pie crust if making from scratch, recipe coming soon, and refrigerate for at least 30 minutes. Alternatively, chill store bought pie crust.
- Preheat oven to 375 F (190 C).
- Thinly slice the red onions into long strips. Heat a medium sized skillet over medium to high heat. Add about 1 teaspoon of olive old to the skillet and swirl around. Once hot, add in the onions, season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the onions have softened and become translucent. Once this happens, turn off the heat, add in 1 teaspoon of balsamic glaze and stir into the onions. Let the onions cool slightly.
- Thinly slice the sweet potato, carrots and beet to your desired shapes and sizes. I cut my sweet potato and beet in half and then cut thin semi-circles. For the carrots, since they were thin I left them whole and thinly sliced full circles. The key here is to keep the slices of each vegetable the same thickness so they cook through evenly. Once finished, reserve on the side.
- In a small bowl, mix together the goat cheese, honey, salt and herbs. This will still be thick, but should be easily spreadable.
- Remove your pie crust from the refrigerator. Lay a piece of parchment paper that's the same size as your oven tray on your counter. Lightly sprinkle it with flour. Place your pie crust onto the parchment and slowly roll it out to about 1/3-1/4 inch thick. Being that galettes are rustic, any shape works, but I try to aim for a circle/oval shape for appearance.
- Leaving about 2-3 inches as a boarder, spread the goat cheese mixture onto the pie crust with a knife. Layer the caramelized onions on top of the goat cheese. Then, in whatever design you life, layer the root vegetables. I like to follow some sort of pattern but you can do this as you like. It is nice to have some of the vegetables overlapping.*
- Once you have all of your vegetables arranged, carefully fold the extra dough boarder over the filling. (Note – think of this like the crust of a pizza, it only goes around the outside!). It's ok if the crust folds or doubles in some parts, that helps with the look!
- Once finished, lightly brush olive oil over the vegetables.
- In a small bowl use a fork to scramble one egg. Brush the egg wash over the crust crust around the edges. Then, sprinkle the whole galette with salt and pepper.
- Slide the parchment paper and galette onto a baking sheet. Place into the pre-heated oven and bake for 40-45 minutes or until the crust is baked through, golden brown and the vegetables are fork tender.
- Allow the galette to cool slightly. Right before serving, drizzle the whole galette with balsamic glaze and then serve in slices
I’m the queen of buying bananas, thinking I’ll eat them, and then having them go “old”. Maybe it’s my subconscious letting this happen because it usually leads to banana bread… but, I guess we’ll never know! Either way, this is a recipe that I’ve been making for years and never get sick of it. It’s the perfect moist, banana-y treat!
As with most of my recipes, feel free to add whatever you’d like and switch things up to make it your own. Personally, I love the slight tropical, woody flavor that a little toasted coconut adds, but chocolate chips or nuts are always great! When it comes to spices, cinnamon and nutmeg are pretty classic, but sometimes I love the addition of a little ginger to feel some spice.
This banana bread is gluten free and also uses almond flour. Feel free to use all GF flour or a flour of your choice instead. I like added a corse almond flour for a little extra texture and nuttiness. Again, make this as you like!
Toasted Coconut Banana Bread
- Loaf tin
- 5 tbsp unsalted butter plus more for greasing pan
- ½ cup unsweetened desiccated coconut or shreds if you prefer
- 3 very ripe bananas
- 1 egg
- 1 tsp vanilla
- 1½ cup gluten free flour blend
- ½ cup almond flour
- 1 tsp salt
- 3/4 cup granulated sugar
- 1½ tsp cinnamon
- ½ tsp nutmeg
- Preheat of the oven to 350 F (175 C). Grease a 6 cup loaf pan generously with butter. If your breads tend to stick in your loaf pan, you may place a cut piece of parchment at the bottom of the pan, but still ensure it is greased well5 tbsp unsalted butter
- Melt the butter in a microwave safe bowl. Once melted, remove from the microwave and cool slightly.5 tbsp unsalted butter, ½ cup unsweetened desiccated coconut
- Meanwhile, heat a non-stick skillet over medium heat. Add coconut, and toast undisturbed. Once you start smelling the coconut, shake around the skillet or move the coconut around using a spatula. You should see that the coconut it turning golden brown. Be sure to keep a watchful eye as once the coconut begins to toast, the process goes pretty quickly. Once golden, turn off the heat and cool slightly. (If you want your banana bread extra coconut-y, toast extra, reserve it on the side and sprinkle on top once the batter is in the loaf pan!)
- To the slightly cooled butter, add the 3 peeled bananas and, using a fork, mash the bananas into the butter. I like to make sure it is mostly mashed, but leaving behind a few small chunks of banana. Be careful as the butter may still be warm. Add the rest of the ingredients, including the toasted coconut, to the bowl and mix to combine.5 tbsp unsalted butter, 3 very ripe bananas, 1 egg, 1 tsp vanilla, 1½ cup gluten free flour blend, ½ cup almond flour, 1 tsp salt, 3/4 cup granulated sugar, 1½ tsp cinnamon, ½ tsp nutmeg
- Add the batter to your greased loaf pan. Bake uncovered for 30 minutes. At this point, check your loaf, if your oven tends to run high or if any toppings are getting too dark, you may need to cover the banana bread at this point with a tented piece of foil. If it is not golden enough, keep uncovered. Cook for an additional 20-30 minutes or until a toothpick, once inserted, come out dry. Let the banana bread cool 30 minutes before flipping it out of the pan.
The very first recipe on Everyone Romaine Calm! When I thought of what I would post first, I immediately went to my marinated salmon poke bowl. This was a dish that I whipped up at the beginning of quarantining for Covid-19 and it became an instant hit among friends and family! You are free to add whatever toppings you want, but the marinated, cooked salmon really brings this dish to life.
What I love about poke bowls is that they are light and refreshing, yet filling and full of flavor. They are customizable to satisfy specific tastes and can be switched up easily to feel like completely different meals. I love to make extra of this marinated salmon to have the next day for lunch and dinner. I top my bowls with slightly different topics and I never get bored of it or feel like I’m eating the same “leftovers” again.
In the specific recipe below, I made sushi rice as the base for my bowl. You could, instead, use any grain that you like such as other rice, quinoa, bulgur (non GF), farro (non GF), or a salad mix to lighten it up. I also topped this one with roasted broccoli, pickled cucumbers, shredded carrot, edamame, sesame seeds and spicy mayo. This, however, is where you can get crafty when it comes to changing up leftovers. Change the grain, add instead other veggies like corn, tomatoes or radish. You could also simply enjoy the salmon over noodles or simply with a side of roasted vegetables – the options are endless. But without further ado…
Salmon Poke Bowl
- 3 cloves garlic chopped
- ½ cup gluten free soy sauce or favorite soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- Juice of one lemon
- ¼ cup sesame oil
- 4 boneless, skinless salmon filets
Picked Cucumbers (optional)
- ½ large cucumber
- ⅓ cup apple cider vinegar
- 1 tsp salt
- 2 tsp sugar
- ¼ cup sesame oil plus extra drizzle for broccoli (later)
Spicy Mayo (optional)
- 1 cup mayonnaise
- 2 tbsp sriracha
Additional toppings (or whatever you like!)
- 1 head broccoli cut into florets
- Base of choice (sushi rice, quinoa, mixed greens)
- 2 cups edamame
- 1 cup shredded carrot
- Sesame seeds
- In a large bowl, whisk chopped garlic, soy sauce, sweet chili sauce, honey, lemon juice and sesame oil. Add salmon to the bowl, make sure they are submerged in the marinade (this can instead all be added to large zip lock bags). Placed the marinating salmon into the refrigerator for 30 minutes to overnight.
- While the salmon is marinating, prepare your toppings! As said above, these can be simple and whatever you prefer, but for this recipe I had to make picked cucumbers, spicy mayo and roasted broccoli.
- Picked cucumber: thinly slice approximately half of a large cucumber. I like to cut the cucumber lengthwise down the center and then thinly slice the halves, but this can be done however you like. In a small bowl, whisk together apple cider vinegar, salt, sugar and sesame oil. Mix in the cucumber slices. Refrigerate the cucumber for a minimum of 30 minutes. Tip: make extra of these to add to other dishes – they are also delicious on their own!
- Spicy mayo: Mix together mayonnaise and sriracha in a small bowl. Add more or less sriracha depending on desired level of spiciness.
- Roasted broccoli: Preheat the oven to 395 degrees F (200 C). Line a baking sheet with foil. Spread the broccoli florets evenly on the baking sheet, for the best roasting make sure that the florets are not touching each other. Drizzle the broccoli with sesame oil and season generously with salt and pepper. Roast for 20-30 minutes, the longer the crispier!
- When you are ready to cook the salmon, preheat oven to 415 degrees F (210 C). Line a baking sheet with foil. Curl up the sides of the foil to prevent the marinade from leaking out. Remove the salmon from the marinade and place the filets onto the baking sheet, fleshier side up. Slowly pour the remaining marinade over the salmon. You may feel like it is too much marinade, but more marinade = more flavor! Roast the salmon in the oven for 15-20 minutes, until your desired consistency is reached. At this point, I like to broil the salmon for a few minutes. If you do this, watch it closely, when you start to see the marinade bubble and dark a slight char on the salmon, take it out.
- Assembling the bowl: in a wide bowl, place in your base layer, in this case sushi rice (recipe coming soon). Top with salmon, additional toppings (picked cucumber, roasted broccoli, edamame, and shredded carrots). Drizzle the bowl with your favorite sauce, here we are using our spicy mayo. Finally, top with any finishing touches, like sesame seeds.