Week 14: Tarts aka “crazy good crusts”

This week was the green light for using butter liberally in the kitchen and baked pastry is totally acceptable to eat for breakfast, lunch, dinner, and dessert. Jennifer, as the one to pick this week’s challenge submitted her flaky goodness first. She made a roasted vegetables puff pastry tart. She started with slow roasted tomatoes…

Week 13: Rosemary

This week, Jen takes over the ingredient picks for the next 4 weeks, and we started off with Rosemary. I normally think of rosemary as a winter herb, so it was interesting to see the mix of recipes that we all came up with for the dead of summer. Jen went all out and did…