Something different this morning!

I have to cook every day, in fact I’ve been cooking every day for a long, long time. Its hard to find inspiration and at times I’ve fallen into this routine. I have to search and find inspiration, it doesn’t just come to me. So I have recently made two recipes that were so good, so easy, so tasty that I thought I would share them with you all.

If you have any good ones, crowd pleasers, go to’s that always turns out and everyone always loves please share them. Here are two ones for you all, enjoy.

Vegetable Galette

Ingredients:

6 asparagus stalks, thinly diced
½ bunch of Swiss chard, diced
1 medium leek, thinly sliced
3 small red potatoes, thinly sliced on a mandolin
1 9-inch pre-made pie crust
¼ cup heavy cream
¼ cup Gorgonzola cheese
1 clove garlic, minced
1 egg, beaten to blend
dill and chives, for garnish

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. On medium high heat, sauté the leeks until they’re soft but still retain color. Add in the asparagus and chard. Cook for approximately seven minutes and set aside to cool.
3. Mix together the cheese, heavy cream, and garlic.
4. Unroll your pie crust onto a parchment-lined baking sheet and spread the cream mixture onto the dough, keeping a one-inch border.
5. Add the spring veggie filling and arrange the potatoes on top.
6. Fold over the edges of the dough, creasing as necessary.
7. Brush the dough with the egg wash.
8. Bake for 35 minutes.
9. Garnish with dill and chives, and then serve.

First up, you’re going to make your filling by sautéing your veggies until they’re soft, but still have a crisp. Cook your leeks, asparagus, and chard on medium heat for about seven minutes, and then set aside to cool. Meanwhile, preheat your oven to 400 degrees Fahrenheit.

While the veggie filling is cooling, make the cheese mixture. Stir together the cream, Gorgonzola cheese, garlic, salt, and pepper. You can always give this part a taste to see if you need to add any additional spices.

Now that you have all of your elements ready, it’s time to construct the galette. Unroll your pie crust onto a parchment-lined baking sheet. Spread a layer of the cheese mixture on the bottom, add the vegetable filling, and top with a beautiful arrangement of potato. Be sure to leave a one-inch border, so you can fold the dough over. Create creases and folds to make sure your filling is snug in there.

Lemon Tuna Patties

2 Cans 5oz each tuna

1/2 cup almond flour

2 TBSP parsley

1 Tsp lemon zest

1 TBSP lemon juice

2 TBSP grated red onion

1/4 cup chopped green onion

1 1/2 Tsp dijon mustard

1 egg

salt & pepper to taste

Mixed greens

vegetable or olive oil

Aioli

Drain tuna reserving 1 tablespoon liquid from one can

Combine tuna, reserved liquid, almond flour, parsley, lemon zest and juice, red and green onion, mustard and egg.

Form tuna into six patties. Heat a drizzle of oil in a skillet over medium heat and cook patties about four minutes on each side till golden brown. Serve with a dollop of aioli, recipe below. I served with a bed of greens on the side with our favorite dressing.

Aioli

INGREDIENTS

• 5 medium cloves garlic, pressed or minced (I roasted the garlic for 5 minutes)
• 2 teaspoons lemon juice, to taste
• Sprinkle of salt
• ½ cup good quality mayonnaise
• Optional: ¼ teaspoon Dijon mustard