Swiss Chard Spanakopita with French Feta

Here's another one that I've adapted from Dinner at Your Door .  It was so good, I just might eat the leftovers for breakfast.

Swiss Chard will be in this week's box.  I'll let Mary address the nutritional properties - there are plenty to brag about.

French feta, if you are not familiar, is creamier and a little less sharp and salty than Greek Feta.  Phyllo (aka Filo), is widely available frozen in packages, which will require an overnight defrost in fridge).  

I picked up a package of fresh filo from the deli store at West Side Market, along with the feta, and a fresh package of pine nuts, which add a nice, buttery crunch in this recipe.  Keep your pine nuts in the freezer; they go rancid quickly.  

Swiss Chard Spanakopita with Feta (adapted from Dinner at Your Door)

1 bunch of Swiss Chard (use more if you have it, the leaves shrink a lot, like spinach)

1 onion, diced

1 T olive oil

4 cloves garlic, minced

6 oz French Feta, crumbled

3 eggs, beaten

S&P to taste

2 T butter, melted

2 T olive oil

1 package of frozen phyllo dough, thawed overnight in frig, then bring to room temp before using

1/4 c pine nuts, toasted

Preheat oven to 375 degrees.

Fold Swiss Chard in half and strip off leaves.  Separate leaves and stems, rough chop leaves, then chop stems.

Fill soup pot with a quart of water.  Cook the chard leaves, covered, over medium heat 'til wilted, five minutes or so.  Rinse with cold water and drain in colander.  Press out excess water - I use a metal potato ricer to squeeze out the water.  Transfer to a bowl.

Heat 1 T oil in large saute pan.  Add onions and chard stems, saute til translucent, about 10 minutes.  Add garlic and cook a few more minutes.  Add to chard in bowl.  Stir in feta, eggs, salt and pepper into chard mix in bowl.

Combine melted butter and olive oil.  Use a pastry brush to apply butter to the bottom of a baking dish (I used 9x13 with 2 bunches of chard, if you only have one bunch, I'd say use a 9" square dish.  Have a clean, damp dish towel ready to cover the dough.

Unfold the dough on the counter and cover with the towel.  (If you are using a 9" dish, use a pair of kitchen shears and cut the sheets in half before covering)  Unfold one sheet of dough in half and lay it in the dish. Brush with butter/oil.  Layer second sheet on top of first and brush with butter. Repeat twice more.  

Spread chard mixture evenly over dough and sprinkle with toasted pine nuts (toast in small skillet on the stove, or on a sheet pan in the oven, til golden - don't go anywhere or multi-task during toasting; pine nuts are expensive and burn the minute you ignore them ;)

Layer 4 more sheets of dough, brushing with butter, including the top layer.  Bake about 25-30 minutes, or until top is browned and golden.  

Farmer's Market Demo: Strawberry Salsa

Thanks to everyone that stopped by this morning and sampled the goodies I made using the bounty of the market. 

 First we did Strawberry Salsa with Lake Erie Creamery Goat Cheese over Baguette slices from Great Lakes Baking Company.

2 cups finely chopped fresh strawberries

2 T white balsamic vinegar

1 1/2 T minced fresh basil

1 1/2 t minced fresh chives

1 t sugar

1/2 t freshly ground black pepper

1/4 c. soft goat cheese

Baguette, sliced thinly on the diagonal

Combine 1st six ingredients.  Let stand 30 minutes to blend flavors.  Spread cheese on baguette slices and top with strawberry mixture.

The "Kohl" Slaw was also a big hit, the recipe for it is in the prior post.

Finally, I made a Green Garlic Vinaigrette with a huge green garlic donated by Baker's Fresh Produce.   I wish I had a photo of it,  it was huge!  I chopped the bulb and most of the stalk and sauteed it in a cast iron skillet with a generous glug of extra virgin olive oil.  That drew a crowd.

To finish I put a few tablespoons of champagne vinegar in a bowl, most of the juice from one half of a lemon, seasoned with salt and pepper, and added enough extra virgin olive oil to emulsify, then added fresh chopped parsley.  We sampled with baguette at the market, but I think this would be excellent on chicken or fish.  Do a search on-line if you never seen or used green garlic; there's a lot of good info.

I'll be back behind the demo table Thursday at Stan Hywet and Howe Meadow, next Saturday, July 4th.  I'm thinking maybe something with Lake Erie Creamery's fantastic raw milk feta....

Thanks to my capable assistant, who was at the market for the first time, and got to help me :-), and to all of the vendors who generously donated goods for the demo.

"Kohl" Slaw

Pondering what to do with your kohlrabi?  Here's what I did with mine, sans the pea shoots, which I like in moderation, but don't go out of my way to eat.  And Debbie and Sally know how much fun it is trying to eat pea shoots, since we were served some at yesterday's demo at the Stan Hywet farmer's market.

Don't skip toasting and grinding the fennel seeds, it adds a really nice, subtle taste.  You could pass this off to a whole lot of unsuspecting folks as "Kohl Slaw". 

You need a mandolin/v-slicer, or a lot of patience with your knife, for this one.  Reminder:  The knife sharpening lady will be at the farmer's market tomorrow.

Kohlrabi Salad with Pea Shoots

 From the book The Farm to Table Cookbook by Ivy Manning

Serves 6

Total Time 15 minutes

Kohlrabi is a member of the odiferous brassica family (a cousin of cabbage), but it has a rather benign flavor, something like a cross between green cabbage and broccoli, yet milder and crisper. This recipe — from chef Fearn Smith of Portland’s Farm Café — should change your mind if you ever thought of kohlrabi as an “ick” vegetable.

Ingredients

2 large red or green kohlrabi bulbs

1 large carrot, peeled

1 tsp. fennel seeds

2 Tbsp. rice-wine vinegar

½ tsp. kosher salt

½ tsp. freshly ground black pepper

2 Tbsp. olive oil

1 tsp. toasted sesame oil

2 cups pea shoots (optional)

Steps

   1. With a sharp chef’s knife, cut the tough outer skin and stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the carrot.

   2. Toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or clean spice grinder and grind into a coarse powder.

   3. Combine the fennel powder, vinegar, salt, and pepper in a small bowl. Slowly whisk in the oils. Pour over the vegetables and toss to coat.

   4. Chop the pea shoots into 1-inch pieces and toss into the salad immediately before serving.

Notes

Kohlrabi is available almost year-round, but you’ll find it most often in late spring to early summer. Small to medium kohlrabi (no bigger than a fist) have the mildest flavor. If possible, buy them with the leaves still attached, as the leaves are tasty when cooked. Don’t buy kohlrabi with yellow or wilting leaves.

Greens, Greens, Greens!!!!!!

I love this week's share because it is sooo green! Did you know that green vegetables are the #1 missing food in Americans diets these days? Their calorie density (calories per pound) is really low and they offer so many extra benefits to your body. Blood purification, improved liver, gall bladder and kidney function, and on and on. Greens are more than just lettuce for salads!



Today I am going to look at kohlrabi, mustard greens and Hakurei turnips.



Kohlrabi

Doesn't it seem like cabbage has a lot of relatives? Well, kohlrabi is another cousin. It may be a little alien-spaceship-like to us, but it is the most common eaten veggie is Kashmir. Kohlrabi is a German word, from Kohl - cabbage, and Rabi - turnip.

One cup of kohlrabi will provide almost 100% of your daily vitamin C intake! It is also cleansing and helps your cells detoxify. Cleansing is a natural process that our bodies do on their own, but with toxins in close to everything we come in contact with, it is important to give it a hand when you can. And the green veggies definitely help this!

Mustard Greens

When not being sauteed and eaten, mustard greens are sometimes used to extract heavy metals from soil in hazardous waste sites. These greens have a high tolerance for toxins and store the hazardous substances in it's cells. It is called Phytoremediation and I think that it is pretty cool and tells a lot about this vegetable's ability to cleanse our bodies. If it can remove hazardous waste, think about what it can remove from your body! (Is that gross? Sorry... I think it is so interesting and perfect in a very natural way!!!)

Mustard greens have a huge concentration of antioxidants - cancer prevention! Also vitamins B6, C and E, folic acid, calcium, carotenes, manganese, copper, and fiber.

Hakurei Turnips

What's with all of these vegetables having multiple names??? Hakurei turnips - aka the Japanese turnip and the salad turnip or kabu....OK enough already. These things are clean, white and great eaten raw! Which by the way will keep the most nutrients in tact. Speaking of nutrients, turnips in general are a good source of vitamin C, fiber, folic acid, manganese, pantothenic acid, and copper. Turnips are considered a "starch vegetable", BUT with only 1/2 the calories of a potato.

Don't throw away the greens! They are a great way to get your daily fix of vitamins A, B6, C, E, folic acid, calcium, copper, fiber, and manganese!

Hakurei turnips are said to be the best tasting and smoothest of the white turnips, so eat them up while they last!

Nutrition Info in This Week's Share

Hello everyone! My name is Mary Tramonte and I am a certified holistic health counselor in training. I will be done with school in July and am now ready to start helping others feel amazing by teaching them healthy habits, relaxation techniques, and nutrient packed, easy and fun recipes! It is a very exciting time and if you would like to learn more about how my 6 month program can help you or for a free health consultation, please let me know! I can be reached at mjacquelinet@yahoo.com.

I am going to post the nutritional benefits of the veggies in the share, so check back weekly for new information on how this week’s share is improving your health!

This week I am going to focus on Broccoli Rabe, Arugula and Pac Choi. They all are great sources of Vitamins A and C, among many other things. I also want to mention that Oregano is fabulous because it has more antioxidants than any other herb!

Broccoli Rabe
Broccoli Rabe is actually not related to broccoli at all. It is closely related to turnips and is a descendent of a wild herb. This green veggie is the most popular vegetable in Hong Kong and for many reasons. Besides its many uses, it has many health benefits. Broccoli Rabe is a great source of vitamins A, C and K, as well as potassium, calcium and iron. According to macrobiotic beliefs, it can be grounding and help you feel centered.
Green vegetables have so many great benefits for your physical and mental health, just to name a few: Blood purification, cancer prevention, improved circulation, strengthened immune system, detoxification, etc. The list goes on and on, but unfortunately this food group is missing most often in Americans diets.

Arugula
Arugula is part of the cabbage family and was known to Ancient Romans and Egyptians as an aphrodisiac. It is said to help clear the mind and is helpful, especially in the spring and early summer, because it is light and energizing and will help you forget about the long winter and get ready for the summer! Like most greens, arugula is very low in calories, but high in Vitamins A , C and E and a good source of calcium and folate. A half cup serving is only 2 calories! Arugula contains glucosinates, which are anticancer compounds and strongly promote natural detoxifying enzymes.

Pac choi
Pac choi has so many different names because of the different dialects in Asia, where it originates. Literally translated, pac choi means white vegetable. The entire plant is edible, including the green leaves, which are a good source of calcium and fiber. It is also high in Vitamin A, B6 and C. It is high in beta-carotene and anti-oxidants, both which are known to reduce the risk of certain types of cancer.

Shrimp w/Sauteed Red Onion, Rapini & Purple Cauliflower

This one is a Dine-In Diva original and it was delicious!

I sauteed a half of a chopped red onion and a couple of the share green onions in a few tablespoons of olive oil.  Seasoned with S&P.  Then I added several big handfuls of washed broccoli rabe aka rapini, and sauteed til wilted.

Add a handful of chopped purple cauliflower - isn't it pretty?

Then I pushed everything to the side and added a handful of thawed shrimp (you might as well purchase frozen and thaw under cold water for a few minutes; if you purchase "fresh" you are just paying the store to thaw it for you).  I seasoned the shrimp with S&P, a shake of crushed red pepper flakes and a shake of Penzey's Northwoods Fire Seasoning.  

After a few minutes I tossed in a rinsed can of cannellini (white kidney beans) and a can of Muir Glen Fire Roasted Diced Tomatoes. 

Pretty, easy, fresh and fast.  What more could you ask for?

Bok Choi/Pac Choi

Here's a link  to a recipe for Stir-Fried Bok Choi. The variety in your box is known as Pac Choi or Shanghai Bok Choi. The recipe calls for baby heads, which you do not have, but I'm sure you could cut up the larger head and substitute it for the smaller heads. What I like about this recipe is it has all the flavors that I like and it is simple, very few ingredients. I haven't tried it yet, but I will tonight.

My favorite way to cook broccoli raab is to saute in olive oil with garlic and a little crushed red pepper. Many vegetables can be cooked this way such as spinach, arugula, mustard greens, etc. If the broccoli raab has thick stems, the stems should be peeled to remove the tough outer skin of the stem. Take a stem, make a fresh cut at the bottom, and pull back the outer skin, sort of like peeling celery or rhubarb. Pull up to the first group of leaves, if some of the lower leaves come off, that's OK. The lower leaves tend to be tough, also. The smaller stems probably don't need to be peeled. Cut the stem and leaves into managable pieces, 4"-5", or smaller. Wash in a sink of cold water by letting the broccoli raab soak for a few mintues. (You could wash first, and then trim. It doesn't matter.) The dirt will sink to the bottom. Drain in a colander but don't spin, the small amount of water still clinging to the leaves will help the broccoli raab steam a little. Heat a couple of tablespoons of olive oil in a pan, add garlic slices or chunks, and cook until they just start to color. Add the broccoli raab, some salt, and crushed red pepper to taste. Toss the broccoli raab as it cooks, it will wilt fairly quickly. Saute until tender, if there is too much liquid, turn up the heat to let it cook off. I have discovered that cooking with really fresh produce reduces the amount of cooking time considerably with some vegetables, and this is one of them! So watch carefully so that you don't over cook, the broccoli raab could turn to mush! (Which I have done!)

Radishes

I got this beautiful bunch of Easter Egg radishes last week at the farmer's market.  90% of the time I end up eating the radishes as a snack, with a little sea salt.

Cooking them does take a little bit of the bite out, but the amount of heat depends on the variety, and on the growing condition.

If you think you don't like radishes, I found a recipe that you might enjoy, since it isn't really the focus:

Red Radish Salad 

Recipe courtesy Rachael Ray

Serves:

    4 servings

Ingredients

    * 2 teaspoons sugar

    * 1 lemon, juiced

    * 1/2 cup sour cream

    * 8 red radishes, thinly sliced

    * 2 Delicious apples, quartered cored and thinly sliced

    * 1/2 European seedless cucumber, thinly sliced

    * 2 tablespoons chopped fresh dill

    * Salt and black pepper

Directions

Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.

Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.

Click the title to go to the printable version from Food Network.  

I always get a review out of reading the reviews, especially the ones that state: " I didn't have any radishes, so I used an onion, I didn't have any apples, so I used a pear, and I didn't have any dill, so I used tarragon.  And this recipe was terrible!".  Ok - I made that one up, but there seems to be a fair amount of reviewers, especially on the FN and Cooking Light sites, that feel compelled to leave a pretty much useless review.  They might make better use of their time actually acquiring the ingredients to make the actual recipe.

Broccoli Rabe

Everything you ever wanted to know about Broccoli Rabe, but were afraid to ask:

Gourmet Sleuth

Simply Sauteed from Chow

Spaghetti with Broccoli Rabe from Mark Bittman

Cornbread and Broccoli Rabe Strata

What did you do with your broccoli rabe?

Dear Shareholders:

Well, here we are, the first week of White House Gardens CSA! This week your share contains lettuce, arugula, broccoli raab, pac choi, radishes, green onions, and oregano.

Last year I put individual names on the boxes. I have decided not to do that this year. All the boxes are the same, so just take any one of them. Please try to remember to return your empty box next week. Please check your name off the list after you get your box. That way I will know who has been there, and who I need to call if they forgot.

Please try and pick up your box as soon as possible. If you know that you are going to be picking up in the afternoon or evening please let me know so that I can put your box in the refrigerator in the garage before I go to work.
(Kate & Michelle, your box is in the big silver refrigerator!)

I clean all the produce the best I can, but you should still wash everything before eating. Lettuce and other greens keep fresh longest if washed and then spun dry with a salad spinner. If you don't have one, I think it's worth purchasing.

If you have any questions or concerns, please call me or email me.

Debbie Fox

Swiss Chard and Potato Gratin with Goat Cheese

Another one from the book Dinner at Your Door - Tips and Recipes for Starting a Neighborhood Cooking Co-op. 

This was delicious!  I could not stop eating it.  No photos - next time!  And there will be a next time.  I adapted the recipe to make one pan and I clarified some of the instructions.

The garlicky bread crumb topping was fantastic and this smelled phenomenal when it was baking.  There is a Swiss Chard Spanakopita recipe in this book as well.  Used copies are available on Amazon - check it out.

Bring on the Swiss Chard!

Swiss Chard and Potato Gratin with Goat Cheese

Serves 6

1 1/2 pounds yukon gold or other thin-skinned waxy potatoes (I used the rose skinned yellow potatoes that were on sale at Marcs - shaped like small baking potatoes)

3 T butter

1 onion, sliced (I used Vidalia)

3 cloves, garlic, minced

1 1/2# swiss chard, stems and leaves chopped, separately (fold in half over the stem and cut off the leaves, chop; then chop the stems separately)

6 oz goat cheese, crumbled (if you are making several recipes calling for goat cheese, Sam's Club sells a 16 oz log that works perfectly and is reasonably priced)

1 T salt

Gratin Topping

1 1/2 T butter

2 cloves garlic, minced

1 1/2 c whole wheat bread crumbs (whirl a couple pieces/the heels of bread in food processor)

Sauce:

1 1/2 T butter

1 1/2 T flour

1 1/2 c hot milk (whole preferably, do not use non-fat)

S&P

Preheat oven to 400 degrees.

Parboil potatoes in skins til barely tender, cool and slice into 1/4# slices. (took 25 minutes or so - I then used a silicone potholder to hold and sliced lengthwise on my V-slicer).

Preheat oven to 400 degrees.Heat butter in large soup pot over medium heat.  Saute onions, garlic and only half of chard stems til nearly soft.  Stir occasionally til leaves are uniformly wilted and bright green.  Remove from heat.  Stir cheese into chard mixture and season to taste with salt. (You can do this step while the potatoes are cooking).

Topping:  Heat butter in large saute pan over medium.  Saute garlic a minute or so then add bread crumbs, stirring constantly for a minute.  Remove and place in bowl.

Wipe out large skillet and melt butter over low heat.  Stir in flour and cook for a minute, stirring so it doesn't brown.  Whisk in hot milk and cook over medium 6-10 minutes til thickened.  Salt and pepper to taste.  Stir sauce into chard mix. (I poured over the top of everything after I layered and it was fine).

Assemble: Layer half of chard mix into 9x13 or oval gratin dish.  Layer all of the potatoes on top of chard.  Place remaining chard on potatoes and top with bread crumbs.  Bake for 25-30 minutes til bubbling and golden on top.

Spinach, Lavender & Goat Cheese Strata

This is second recipe this week I made from a cookbook called 'Dinner at Your Door: Tips and Recipes for Starting a Neighborhood Cooking Co-Op'  by Alex Davis, Diana Ellis and Andy Remeis.

It's a easy and slightly different vegetarian main dish featuring fresh lavender blossoms, an herb not often used in savory applications.  Use only unsprayed, organic blossoms.  If you don't grow your own, check at the farmer's markets.  I'm sure you could substitute dried blossoms, which are available in the spice aisle; I would probably scale back to 2 t. if using dried.

The book is scaled to make 12 servings of each dish to facilitate the co-op concept; I adapted to make a single 9x13 pan.

Spinach, Lavender and Goat Cheese Strata

Spinach Layer

10-16 oz fresh spinach, large stems removed, chopped

1 t. olive oil

1 medium onion, diced

2-3 cloves garlic, minced

s&p to taste

Custard

4 cups milk (do not use nonfat)

6 eggs

1 T dijon mustard

1 T fresh lavender flowers, finely minced

1/4 t crushed red pepper flakes

Strata

1 long French bread baguettes - day old or slightly stale

6 oz goat cheese, crumbled

1/4 c chopped fresh chives

Garnish suggestions (choose 2): Fresh chive strands, fresh chive blossoms, fresh lavender flowers, chopped Italian parsley.

Spinach layer:  Place spinach in soup pot with a little water and cook, covered, til spinach wilts. Remove spinach and drain. (Use metal ricer to squeeze water out, or spin in salad spinner, then blot dry).

In dry soup pot, heat oil over medium.  Add onions and cook til barely translucent, about 10 minutes. Add garlic and cook another minute, stirring.  Combine spinach w/onion and season with salt and pepper.  Remove from heat.

Custard: Whisk together in large bowl til well blended.

Strata: Preheat oven to 350 degrees.

Spray bottom of 9x13 with non-stick spray.  Slice bread in 1/2" thick slices.  Place in single layer to cover the bottom of the dish.  Next distribute spinach mixture evenly over bread. Top with goat cheese then sprinkle on chives.  Gently pour custard over strata and let rest 30 minutes at room temp (can rest overnight in the frig if you wish).

Bake 30-40 minutes, or til puffed and golden.

This is what it looked like before I popped it into the oven - sorry, didn't get an "after" shot.

Crunchy Cucumber, Celery, & Red Bell Pepper Salad with Cumin & Fresh Mint

This salad is cool, crunchy and refreshing.  Perfect for a hot day, or when you need something colorful to brighten things up a bit.  The original recipe comes from a popular NY cafe, Once Upon A Tart.

A simple, but uniquely flavored, thanks to the cumin, vinaigrette, livens things up a bit.

This would be good with some shaved radishes, or julienned sticks of jicama.  

I found that it tasted best after it sat for awhile. I also added a pinch of sugar to the dressing to cut the acidity a bit.

Dear Shareholders:

It's been a long time since I have contacted you. We are less than two weeks away from the first pick up. I have been very busy planting, tilling, seeding, laying out irrigation lines, fertilizing, cultivating, and who knows what else! Most of the crops are in the ground and doing well despite all the rain. We have had over 5" inches since the end of May. Things are starting to dry out now and are looking good.

I will be at the farm all this week, June 8 - June 14, so it's a good time to come out to the farm if you haven't already, and see what's going on. Also, if we haven't met each other yet, I would really like to place a face with a name! Please let me know when, via email or cell 330-714-5008, and schedule a time. I am also in need of help in planting the 600 or so tomato plants, 330+ pepper plants, and eggplant (don't remember how many). If you would like to help, I will be planting Tues, Wed., and Thurs. this week. I am flexible as far as what time, but I would prefer to have only 2-3 people at a time. If you can't make it during the day, then perhaps in the evening. I'm asking for just a couple of hours per volunteer. This is not mandatory, just a request for volunteers if you are able.

I will be sending emails on the night before pick up and posting the same email to the blog. Recipes will be found at the blog only.

I also have extra tomato and pepper plants for sale, in quart pots. They are $3.00 each. I grow mostly heirlooms and unusual varieties from Seeds of Italy. Let me know if you want any or get them when you come out to the farm. I hope to see many of you this week!

Debbie Fox

Strawberry Season

Fresh, local strawberries are one of the best things to hit Ohio in June.  These sweet, aromatic gems taste nothing like their imported or California counterparts.

Believe or not, this handful is left from my quart scored at the Cuyahoga Countryside Conservancy's opening farmer's market in Howe Meadow on Saturday.  

 

They haven't seen the inside of the fridge.  I keep the bowl next to me for snacking, or dipping in Greek yogurt right next my computer.  I ate about half of them walking around the market (I shared a  few with my sister, who didn't move fast enough to get her own, and one with Debbie).

The Plain Dealer has a nice article today about strawberries with recipes. (I can't locate an on-line link; I'll try to find it and edit).  The article also has a nice list of u-pick farms.

I loved picking strawberries as a kid.  Many berries never made it out of the field.  Unlike blueberries, which grow in mosquito infested swampy areas, and ripen in the oppressive, humid heat of late July, strawberries have the good sense to ripen in late spring when you actually don't mind trolling through a field and looking for the little red jewels.

One of the farms listed, Boughton Farms, is actually about 1 mile from my house.  I have stopped by when they have the farm stand open, but I haven't done any pick your own (they have other crops you can pick during the summer).  It's off of Schogalog Road, almost to Copley Road, past the railroad tracks.  I love their pictorial directions on the website - beats that annoying GPS lady anyday!  Check them out.

Other places to find u-pick farms is pick your own.org.

Here are some links to some great sounding recipes to go with your berries:

Toasted Oatmeal Shortbread

Sweetened Sour Cream with Brown-Sugar Caramel and Balsamic Reduction

Lemon Ricotta Cream with Lavender and Lemon Zest

Rich Mascarpone Cream with Dark Chocolate Bits

Also, I made this cake and sauce for a client luncheon recently and it was fantastic.  The cake is light, not too sweet, and the sauce with just a hint of champagne, was delicious.  Diabetic-friendly and easy to make if you have a Kitchen-aid mixer, because yes, you do have to beat it for 15 minutes on high.  Olive Oil Genoise in Strawberry Champagne Sauce