Week 6: Feeling "Reinspired"

So, I've been on a bit of a blogging hiatus, and I apologize for that.  It's partially because work/life has been busy but also because I had been feeling less than inspired by the weekly goodies in the CSA.  I know I know, it's too early in the season to be throwing in the towel--but trust me, I'm not.  I was just feeling bored with collards, kale, lettuce, spinach.  Those leafy greens would just stare me down every time I opened the fridge, only to be left to wilt.  Shame on me, I know.

But this week, I'm feeling reengergized.  Our share was awesome--the mid summer bounty has begun, along with our fruit share, which is a wonderful addition.  This week's box included lettuce, green beans, sugar snap peas, tons of cukes, tons of zucchini and summer squash, radishes, carrots, a bit of basil and our fruit was two pints of gigantic blueberries! Yay!

I will hold off on sharing what I made last night to recap the one recipe that I did manage to pull together last Saturday.  Several of us attended the Ballet Gala at SPAC on Saturday evening.  This annual event is an interesting mix of "high and low."  People get all dolled up, and then lug in tables, chairs, food and beverages, and set up on the lawn for an evening of ballet, picnicking, fireworks and dancing.  Our group put together a yummy smorgashbord of items and I decided to make one of my FAVORITE recipes--Smitten Kitchen's Zucchini and Ricotta Galette.

Our beautiful spread at the Ballet Gala

It sounds super fancy, but it's actually fairly simple to make, and everyone agreed it's completely delish, mostly because it's a rich combo of various cheeses and zucchini.

I won't rehash the recipe--you can find it here.  I stuck pretty much to the game plan--but I made the dough in the food processor which made it super easy and I eliminated the basil on top, mostly because I didn't have any fresh basil to use.  I've also found that the suggested cooking time is never enough. Maybe it's just my oven, but I always leave the galette in for close to 50 minutes.  ALSO, the egg wash is super important because without it the crust just won't turn that lovely golden color.  My egg wash wasn't very even, so as you can see it browned in some places and not in others.

Letting the zucchini release some of the moisture before assembling.

 I could eat this galette for every meal.  The crust is really flaky and light, and the combo of ricotta, mozzarella and Parmesan makes it really rich and so tasty.  This gets two thumbs up!!