This week, our farm hosted a three day riding clinic. Over the years my mom has been the one fully running the show —which is incredibly impressive and completely unsustainable. She’d spend hours making lunches with way too many over-the-top dishes like shrimp cakes with with a chile lime butter or ginger cheesecake bars with a dusting of lime zest and candied ginger, while simultaneously trying to participate in the riding lessons during the day. Don’t get me wrong, that’s exactly the type of food I want to be eating, but over the years it’s become increasingly clear that it’s just too much work for her to do.
I finally convinced her to let me take the reigns (sorry, I had to) and take over lunch duty. I thought I could create an equally exciting menu with less time, effort, and make it more financially viable. Hey, we’re trying to run a business here! Each day I made lunch for around 10 people. I wanted to ensure there was some form of protein each day, but knew this crowd was filled with light eaters who mostly just want to eat salad.
Here’s the menu of what I made for the week:
Tuesday
Puff pastry tart two ways: one with mushrooms & Gruyere, the other with pears, prosciutto, and blue cheese (you can find the recipes below!)
Kale salad with 9-minute steamed eggs, hazelnuts, and Parm
The New York Times plum torte but with apples
Wednesday
Chickpea and coconut curry
Herby rice
Crispy onions and cilantro for toppings
Cucumber salad with rice vinegar, toasted sesame oil, garlic, red pepper flakes, and sugar
Lemon pie from Magpies
Thursday
Marinated roasted peppers, shrimp, and white bean salad
Caesar salad
One-bowl fudgy brownies (recipe in next week’s newsletter)
Pear & Prosciutto Tart
Serves 4 to 6
Ingredients
1 large egg, beaten
One sheet puff pastry, thawed and chilled
3 ripe pears, thinly sliced
3 ounces blue cheese, crumbled
3 ounces prosciutto
1/2 teaspoon flaky salt
1/2 teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds
Directions
Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper.
Add 1 tablespoon of water to the bowl with the egg and beat to combine.
On a clean work surface, roll the puff pastry sheet into a 12x14-inch rectangle. Transfer the puff pastry to the parchment paper-lined baking sheet.
With a knife, score an outline 1-inch from the border, with enough pressure to see the line but without cutting through the pastry.
Brush the puff pastry with egg wash.
Spread the pear slices on the rectangle in an even layer, leaving the 1-inch border clear. Sprinkle the blue cheese over the pears. Drape the prosciutto over the pears and cheese. Sprinkle with salt and pepper.
Sprinkle the sesame seeds on the border around the potatoes.
Bake until the crust is golden brown and the cheese has melted, about 25 minutes. Serve immediately.
Mushroom & Gruyere Tart
Serves 4 to 6
Ingredients
1 large egg, beaten
1 tablespoon olive oil
1 1/2 pounds mixed mushrooms, thinly sliced
2 medium shallots, thinly sliced
3 garlic cloves, minced
2 teaspoons thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper1
1 tablespoon sherry vinegar
One sheet puff pastry, thawed and chilled
7 ounces Gruyere cheese, grated (about 2 cups)
2 tablespoons toasted sesame seeds
Directions
Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper.
Add 1 tablespoon of water to the bowl with the egg and beat to combine.
Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer, add the mushrooms and cook, stirring occasionally, until the mushrooms have wilted down, about 7 minutes.
Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, thyme, salt, and pepper, and cook until aromatic, stirring, about 1 minute. Add the sherry vinegar and cook until the smell of vinegar is gone, about 1 to 2 minutes. Remove the pan from the heat.
On a clean work surface, roll the puff pastry sheet into a 12x14-inch rectangle. Transfer the puff pastry to the parchment paper-lined baking sheet.
With a knife, score an outline 1-inch from the border, with enough pressure to see the line but without cutting through the pastry.
Brush the puff pastry with egg wash.
Sprinkle the cheese on the rectangle in an even layer, leaving the 1-inch border clear.
Spread the mushrooms in an even layer over the cheese. It’s okay if some cheesy pockets are poking out.
Sprinkle the sesame seeds on the border around the mushrooms.
Bake until the crust is golden brown and the cheese has melted, about 25 minutes. Serve immediately.
I want to come to the riding clinic, and not just for the food (but holy cow these look delicious!). What a dreamy world you live in up there.
Hi Alexi, I believe there is a mistake in the instructions for the mushroom tart.
In number 10 it says: Sprinkle the sesame seeds on the border around THE POTATOS. But I don't see any potatos in the ingredients list. -Thanks :)