Episode 18: Savory Spring Galette

Episode 18: Savory Spring Galette

In this episode, we swing by the Portland State Farmers Market before heading out to Cistus Nursery on Sauvie Island to pick up a few native plants. Back at the cabin, we craft a late-spring greens galette and whip up a bright fennel-citrus dressing for a salad, inspired by Amy Chaplin’s beautiful book Whole Food Cooking Every Day.

All ingredients sourced locally in the PNW.

Savory Spring Galette
– Pie Crust
– Chèvre cheese from Fraga Farm
– Leek
– Asparagus
– Radish
– Zucchini
– Peas
– Kosher salt from Jacobsen Salt Co.
– Ground black pepper
– Mustard flowers to garnish

Fennel-Citrus Dressing
– Fennel bulb
– Extra-virgin olive oil
– Freshly squeezed lemon
– Raw cashews
– Coarsely chopped scallion
– Slice of garlic clove
– Sea salt
– Nutritional yeast
– Tamari

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