Strawberries! What a wonderful berry indeed. Strawberries have certainly been a family favorite for years and years. We look forward to when local farmer’s markets start up and we’re able to buy some from our local growers. I took a quick trip to a local friend’s homestead to see how she’s getting her strawberries growing this year. She says that strawberries grow really great in containers but that they do just fine if you plant them in the ground. READ MORE
Ami Lee is a busy mom and wife who blogs about plant-based recipes, body positivity, and family. She was inspired to go vegan after she was diagnosed with Rocky Mountain Spotted Fever and chronicles the failures and successes as she goes.
During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats. Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.
Bacon makes everything better, right? Add it to a burger, pasta carbonara, wrap dates with it, or even throw it into a maple flavored cookie recipe. The possibilities and combinations are endless.
When I heard that ARWB was partnering up with Petit Jean Meats I knew that I had to do a bacon recipe. At first I thought about doing something wild and crazy but, after some thought I decided that I wanted to come up with a recipe that really showcased that truly meaty, bacon flavor. I wanted to use other ingredients to enhance the flavor of the bacon, not the other way around. Why hide high quality bacon behind other ingredients?
A bacon tart made with Petit Jean bacon, leeks, and mascarpone cheese seemed to fit the bill perfectly. Some tarts are made in a tart shell with a crust but I like to use puff pastry because it’s easier to use and I’m a sucker for anything buttery and flakey. This recipe is easy to make and really packs a punch with strong flavors and textures. You get crispy, salty bacon, mild and creamy cheese, buttery, flakey crust, and a little kick from the leeks. Plus, it looks like something that took hours to make so you can impress your friends and family. This tart would be great for brunch or cut up into smaller pieces for an appetizer. I know I would eat it any time of day.
Set the puff pastry out to thaw about an hour before you begin cooking.
Preheat the oven to 375 degrees.
Cook the bacon in a skillet over medium heat for about 3 minutes a side. You don’t want it to be too crispy because it will finish cooking in the oven.
Remove the bacon from the pan and add the sliced leeks. Cook for two minutes or until they are just starting to soften.
Add the spinach and cook for another two minutes, or until wilted completely.
In a mixing bowl, combine the mascarpone cheese, cream cheese, salt, and pepper and mix it all together.
Roll the sheet of puff pastry flat and place it on a greased baking sheet. Spread the cheese mixture over it, leaving about a half inch border of puff pastry.
Place the leeks and spinach over the top in an even layer.
Chop up the bacon and sprinkle it over the top of the whole thing.
Place the tart in the oven for 20-25 minutes, or until golden brown.
By Caty Mills
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know our ARWB Foodies
Caty Mills Caty’s Corner
What food reminds you of childhood?
Pinto beans, greens and cornbread. My dad used to make it all the time from scratch. It was both of our favorite meals.
What is your favorite international cuisine? .Ramen. It’s so fun to make at home and actual healthy!
What is always in your refrigerator at home? Tons of fruit and lots of different kinds of cheese.
What is your most used cookbook? .The Pioneer Woman’s first cookbook
What is your favorite kitchen gadget? My spiralizer. Awesome for curly fries!
Do you have a favorite food indulgence?
Homemade biscuits with cream gravy
What is your go-to ingredient that you use time and time again? Chicken broth. You need it for almost any casserole or soup..
What is your favorite food meal to cook at home? Homemade mac and cheese
What is a cooking tip that you would like to share with beginning cooks? Don’t stress about followingrecipes to a tee (except if baking). It’s fine to add your own flair and try new things!
When you’re not cooking, what are your favorite pastimes? Playing volleyball
What else would you like us to know about you? I am writing an e-book right now.
As soon as Fayetteville passed the ordinance to allow chickens within city limits, we were down to the local farmers co-op, choosing four adorable chicks, and eagerly carrying them to their new home in our backyard.
Initially they had the run of the place, but there is no toilet training a chicken, and cleaning off the pool deck became tedious every time we wanted to swim. So they now enjoy scratching, pecking and perching in their custom made coop, and we enjoy collecting their eggs from one place, as opposed to having to search for them throughout the yard.
I’m not sure my palate is sophisticated enough to notice a difference in taste between store-bought eggs and our yard eggs. However, the difference in nutritional value, and color is significant, and an unexpected perk – chicken psychology and behavior is fascinating!
SAVORY VEGETABLE AND GOAT CHEESE TART
1 store bought pie crust
1 to 2 bunches of asparagus
3 tablespoons of olive oil, divided use
salt and freshly ground black pepper
1 tablespoon butter
5 green onions, thinly sliced
8 ounces soft goat cheese
1/4 cup creme fraiche
1/4 cup cream
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
3 eggs
Bake crust according to package instructions. Let cool on a wire rack.
Heat oven to 425F. Line a baking sheet with foil. Cut off the top 1 to 1 1/2 inch of the asparagus tips. Toss in a small bowl with 2 tablespoons of oil, season with salt and pepper. Place in a single layer on prepared sheet, roast, turning once, until asparagus is bright green and tender, about 8 to 10 minutes. (I roasted this at the same time as I baked the crust).
Reduce oven temperature to 375F.
Heat remaining 1 tablespoon of olive oil and butter in a medium skillet over medium heat. Add sliced asparagus stalks and green onion, season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6 to 8 minutes. Let cool slightly, spread evenly over bottom of tart crust.
Whisk goat cheese, creme fraiche, cream, parsley, chives and tarragon, in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips over the top. Bake tart until the edges of the crust are golden brown and filling is set, 20 to 25 minutes. Let cool in pan for 20 minutes.
Ami Lee is a busy mom and wife who blogs about plant-based recipes, body positivity, and family. She was inspired to go vegan after she was diagnosed with Rocky Mountain Spotted Fever and chronicles the failures and successes as she goes.
Getting to Know our ARWB Foodies
