Apricot and Lavender Tart + A Giveaway

apricot and lavender tart | healthy green kitchen

I’ve been a big fan of Anya Kassoff’s blog Golubka for a long time. It’s a lovely site full of gorgeously-photographed, health-promoting recipes, many of which are vegan and raw. Anya’s new book The Vibrant Table is just as beautiful and inspiring as her blog.

the vibrant table cover

the vibrant table interior

I received The Vibrant Table from publisher Roost Books a few months back. I’ve flipped through the book many times, reading Anya’s intriguing stories and “ooh”ing and “aah”ing over the photos (taken by her talented daughter Masha Davydova), but I could not decide what to make. I recently settled on the Apricot and Lavender Tart, and was so happy that I did…it’s fabulous!

Anya’s tart crust recipe is gluten-free and while I changed up the flours, mine is gluten-free, too. This recipe is also vegan. It’s the perfect dessert for when you want something that’s very visually appealing, but isn’t particularly over the top in terms of calories. This tart is actually very light, though you can certainly up the decadence factor by serving it with some vanilla ice cream.

apricots | healthy green kitchen

Be sure to use very ripe apricots, otherwise your tart won’t be as flavorful as it could be. I found organic apricots at my local natural foods store and used those; I bought my dried lavender flowers at my natural foods store, as well. If you don’t need the tart to be vegan, I imagine butter will work well in the crust.

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Use What You’ve Got: Strawberries + Strawberry Jam Recipe

The strawberries I recently planted haven’t fruited yet, but that hasn’t stopped me from eating a whole lot of local strawberries this season already. Lately I am buying them from a few different farm stands in my town and they are fabulous.

strawberries | healthy green kitchen

I love eating them “as is,” but use them in all different recipes, too.

Strawberries are pretty fragile: in the past, I’ve sent far too many to the compost because I didn’t store them properly. But that was before I was really tuned into the food waste issue…things are different now! Since I’ve been writing posts to help promote Glad’s #SAVEITSUNDAY program, I’ve really learned a ton about food protection, including how best to store strawberries.

How to Prep and Protect Strawberries:

When you get your berries home from the grocery store/market, or even if you pick your own, you want to avoid washing them before you store them (wash them right before eating/using in a recipe instead). This helps stave off the molding that can happen due to the moisture the strawberries soak up when you wash them. Place the unwashed berries in a single layer in a bowl, on a plate, or in a glass or plastic food protection container, like GladWare, that you’ve lined with a tea towel (or paper towel).

protecting strawberries | healthy green kitchen

Seal the container and keep on the countertop if it’s not too hot in your kitchen and/or it’s just for a few hours. Otherwise, store them in the refrigerator. (Source: Glad)

Before you even head out to purchase your strawberries though, it’s a good idea to have a plan for how to use them. This will allow you to buy the proper amount! (But if you end up with too many, never fear…just trim them and freeze for adding to smoothies and such).

What To Do with Strawberries:

Here are some of my recipes that use strawberries along with recipes from blogging buddies. And scroll down for a simple strawberry jam recipe that you’re going to love.

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Candied Orange Peel

Candied Cara Cara Orange Peels from Healthy Green Kitchen

Have you ever tasted homemade candied citrus peel? It’s a far cry from any store bought version you may have tried in the past, I assure you.

Candied Cara Cara Orange Peels from Healthy Green Kitchen

This recipe for candied orange peel makes for a somewhat lengthy project (it takes 2 weeks total), but there’s very little actual work involved, and the results are SO worth it. I urge you to give it a try before winter’s really over, while you can still find beautiful citrus.

Candied Orange Peels from Healthy Green Kitchen

This method for candied peel comes from A Country Cook’s Kitchen, a charming book I picked up a few months ago. The author states that candied peel made this way will last for several months in an airtight container, but I am pretty sure my family will eat through ours long before then.

Though I haven’t tried it, I am pretty sure this method will work for grapefruit peel and lemon peel, as well (I’d use Meyer lemons). You’ll need fewer grapefruits but more lemons if you decide to go either of those routes.

Chocolate Dipped Candied Orange Peel from Healthy Green Kitchen

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Blueberry Refrigerator Pie

Ashley English certainly is a busy woman. She’s a gardening/backyard chickens/honeybee enthusiast like me… she’s also an amazingly prolific writer with five (!) books under her belt. Her latest book, A Year of Pies: A Seasonal Tour of Home Baked Pies, landed in my mailbox last month and is well on it’s way to becoming … Read more

Sweet Pickled Cherry Tomatoes

sweet pickled tomatoes

The amount of tomatoes I’ve harvested from my garden this year has been nothing short of astonishing. I was determined to grow enough so that I could live off tomato salads all summer long AND preserve many to enjoy throughout the winter…I’m well on my way to accomplishing this goal :) With my San Marzanos, … Read more