Get Fresh recipes: raw peach tart & pâté rolls

Yesterday I had the great pleasure of participating in the annual ‘Get Fresh’ event at our local Oasis community garden. The ‘Get Fresh’ event is a local cook off sponsored by Ogden’s Junior League and helps raise awareness about eating healthy and raises money for the Junior Leagues projects including a new pavilion that is being built at the garden where they can host healthy cooking classes.

It was so much fun at last year’s event, eating all the amazing foods,  so when I got an invite to be a guest chef I could barely contain my joy. The  coolest thing about this cook off is that it isn’t a cook off at all, all the foods are raw! The Junior league makes a trip to our local farms and farmer’s market and gathers the freshest foods to display on a huge table.  The chefs can all bring 3 secret ingredients and  then at 3 pm sharp they  gather up as much fresh local goods as they can to prepare some creative raw foods.

Raw foods usually take hours to prepare and sometimes overnight with sprouting or freezing but during this raw foods (un)cook off we only had 1 hour! It was so much fun seeing what all the chefs prepared and I can not wait to get their recipes for everything from watermelon gazpacho to jicama pizza!  As for me, I made raw tart bites and pâté  rolls and as requested I am sharing my recipe with all of you!

Raw peach tart bites (makes 1 pie or 2 dozen pie bites)

What you need

  • 2 cups of flax seeds
  • 1 cup of almonds
  • 1/4 c chia seeds
  • 3 cups of dates (pitted)
  • 4 large peaches
  • water

How to make it

  • put flax, almonds and dates in a blender  a handful at a time and pulse
  • add a tablespoon or 2 of water to help it blend
  • add to a bowl and add chia seeds
  • mix together and let sit while chia absorbs the moisture ( about 30 minutes for full effect)
  • to make a whole tart line a tart pan  in plastic or oil with coconut oil
  • press crust into pie dish firmly
  • slice peaches and arrange on tart, put in freezer for 1 hour before slicing
  • for tart bites grab a tablespoon of crust and roll into a ball squeeze to firm it up
  • slice peaches into cubes
  • press your thumb into ball and but the peach cube into it, yum!

Zucchini Pâté  rolls (makes up to 50)

What you need

  • toothpicks
  • cherry tomatoes
  • several large zucchini
  • 2 bell peppers (red)
  • 4 cups of sunflower seeds
  • 1 bunch of basil
  • 1/4 c olive oil
  • 1/2 white onion
  • 2 cloves of garlic
  • sea salt to taste

How to make it

  • Chop bell peppers and onion
  • Add bell pepper, onion, garlic, basil and olive oil to blender and pulse
  • add sunflower seeds a handful at a time
  • add sea salt to taste
  • using a veggie peeler slice zucchini into thin strips (do not use the center where the seeds are but sale that part for stews or stock  or your chickens!)
  • Add a teaspoon of pâté  to the zucchini strip and roll up
  • use a toothpick to stabilize it and garnish with a cherry tomato

Root & prosciutto tart with goat cheese

Root & prosciutto tart with goat cheese

I was in a little food competition recently and I made this yummy tart for it. I have been craving it lately so I dug up my recipe for round 2 of roasted root deliciousness.  This tart is pretty irresistible and contains all of my favorite things: goat cheese, meats that taste like bacon and …I think that’s all it takes to win me over.

This is a super quick and easy recipe that looks like a lot of work so impress your friends or you kids ( kids are very hard to impress these days) and pretend you are a top chef!  Take it on a picnic, eat it while watching project runway or serve it with soup and salad all fancy like.

So go, get in the kitchen, make something new, experiment, possibly burn something or make something beautiful but try and you might surprise yourself!

What you need

  • 1.5 c whole wheat flour
  • 1/3 cut real butter or vegan butter
  • 1 tsp baking powder
  • a few tbsp cold water
  • pinch of salt
  • 2 carrots
  • 1 parsnip
  • prosciutto
  • Goat cheese, 6 oz
  • shallots
  • rosemary
  • thyme
  • peach preserves (optional but yummy!)
  • salt to taste

How to made it

  • brush the carrots and parsnip with the peach preserves (optional)  and a bit of oil and roasted them in the oven until  tender, about half hour
  • To make dough mix flour, pinch of salt and baking powder, cut in butter dd water 1 tbsp at a time and knead together to form a ball
  • roll out to a rectangle and place on a baking sheet, roll over edges to form a crust if you like
  • brushed the crust with more peach preserves (optional)
  • place half of the goat cheese on the crust
  • assemble the carrots and parsnips on the crust and topped with hunks of goat cheese, shallots, prosciutto,  rosemary and thyme
  • put the tart under the broiler until the cheese browned and bubbles a bit
  • voila!