A Visit from the Blotto Botanist! #recipe #bookgiveaway

LESLIE: Earlier this summer, I saw a piece in the paper about a young herbalist living nearby whose first book was coming out September 5th. It sounded intriguing so I dropped her a line; we started chatting, and I thought you'd enjoy meeting her, too. Please welcome Spencre McGowan to the Kitchen, with a recipe I know I'll be trying soon!

Spencre's website, Gingertooth & Twine, is a delight. Pop over to learn more about her and the book, drool over photos and recipes, and soak up a little herbal magic! (And note the pre-order link and prize below.)

Leave a comment below for a chance to win a copy of Blotto Botany: A Lesson in Healing Cordials & Plant Magic! 

SPENCRE McGOWAN: This year has been a hectic one for me. With my first cookbook, Blotto Botany, about to be released and changing directions with my small business, I’ve been busier than ever. While I’ve been cooking more that I have in the past, I’m currently in a kitchen rut. The days have been too hot to be near the oven and I’d much rather keep things simple with a toast, salad and the occasional bowl of cereal. However, those dishes have a tendency to get a bit boring after constant consumption and when that happens, I find myself staring into my fridge with the same thought on my mind, “how do I make something out of nothing?”

I’m a big fan of meal prepping for the week, especially if my meals can come in a cute little pocket of dough. These mini galettes are simple and can easily be taken to a picnic or eaten on the go. Fill them with something sweet or savory, it’s up to you! The following recipe outlines what I did for this particular batch.

Savory Galettes

Crust
1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)

Filling

½ small sweet potato, thinly sliced
1 medium onion, chopped
1 bell pepper, sliced
2 packed cups swiss chard or other leafy green
1 tbs unsalted butter
3-4 cloves garlic, crushed
1 cup soft goat cheese
4 heaping tbs tomato sauce
1 tsp chili powder
Salt and pepper to taste

Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

Preheat oven to 400 degrees.

Remove dough from the fridge and rest on counter for at least 10 minutes. While the dough is warming to room temp, cut your onions and peppers into thin one inch strips and caramelize with butter in a medium size pan. While the onions and peppers are cooking, slice sweet potato into thin circles then add to a small pot of water and bring to a boil. (You’re looking for the potatoes to be soft but still maintain their shape.) Once the potatoes have cooked through, remove from heat, strain and place in a clean bowl to let cool.

When the onions and peppers have caramelized, removed from heat and place in a medium sized mixing bowl. Add greens, garlic, spices and mix well.

Divide the dough into 4 separate pieces and roll out into 5-6 inch circles. Place onto a large baking sheet lined with parchment paper. Making sure to leave a 2 inch border of clean dough, spread 1 tbs of tomato sauce onto each dough piece and add a generous helping of mixed veggies. Sprinkle with goat cheese and top with a slice or two of sweet potato. Begin crimping and folding dough around the veggies to decorate and contain filling. Brush beaten egg on dough and sprinkle with a flaky salt or chili pepper. 

Bake for 45 minutes or until the dough has become golden brown. Let cool for 10-15 minutes before serving. Enjoy!

How do you prep your meals for a busy week?

Leave a comment below with your email address for a chance to win a copy of Blotto Botany! (US addresses only; the winner will be chosen Tues, Aug 28, and the book will be mailed on or about September 5, the official release day.)

Spencre L.R. McGowan is an herbalist and writer from many places, but primarily Maine and Nantucket. She is the creator of Gingertooth & Twine, a blog and shop dedicated to enhancing herbal wisdom through plant based brews, meals and publications. Spencre received her certification as an herbalist from the California School of Herbal Studies in 2013. She currently lives alongside the icy caps of Montana with some plants.

Find more plant magic and herbal recipes at gingertoothandtwine.com & @gingertoothandtwine on Facebook and Instagram

About Blotto Botany: A Lesson in Healing Cordials & Plant Magic

Blotto Botany is a little book of medicinal cordials created by herbalist and witchy healing expert Spencre McGowan. Blotto Botany was originally a zine that swept the indie circuit, and we are now turning it into a full-length book with nods to the original design. Inside, readers and herbalism practitioners will find 40 cordial recipes organized by season, each with their own healing properties. Soothe Yourself Tonic, for instance, soothes the nerves after a hard day with gentle lemon balm and rose petals. Lovers’ Lip, by contrast, contains stimulating damiana and elderflower, the perfect recipe for “one, two, or few.”

Published by William Morrow, an imprint of HarperCollins

Pre-order here and get an exclusive coloring book!