Cheese and Jam Pastries | Garlic, My Soul

Remember those thumbprint cookies that I made that ended up being hot mushed mashed potato consistency disaster?! Well, originally I made those cookies because I wanted to tell you guys about Just Jan’s. Their team sent me a handful of their spreads and jams, and I was floored – you guys they’re so good!

So I set out to make another dish that would showcase a couple of spreads, and I settled on these cheese and jam pastries.

Cheese and Jam Pastries | Garlic, My Soul

I made these the same way that I make Spanakopita. Mainly I did it this way because I had phyllo dough in my freezer, let’s be real. But you could use regular pie dough, make your own dough, whatever floats your boat. I just love how flaky the phyllo is, and how it complements the gooeyness of the cheesey-jam. I’m making this sound really appealing, I know it.

Cheese and Jam Pastries | Garlic, My Soul
Ingredients:

8 oz cream cheese, room temperature
1/4 cup sugar
2 eggs, divided into yolks/whites
1 stick butter (probably less, start with 1/2 stick)
6 oz jam (I used several kinds, any flavor will do!)
1 package phyllo dough

Directions:

1. Whip together cream cheese and sugar. Add egg yolks.
2. Take a layer of phyllo dough and lay out on a cutting board. Melting 2 tablespoons of butter at a time, used this to brush in between each layer of phyllo dough. Layer two or three layers, buttering between each one. I used three layers for this, but two would have done it, as long as you’re careful – phyllo is delicate!
3. Cut phyllo into about 1-inch thick strips – I ended up with four long strips per sheet, but it’ll depend on your phyllo.
5. Fill the top of each strip with about a teaspoon of cream cheese filling, and a teaspoon of jam. Then fold the phyllo down (like a flag) until it’s in a final triangle. Place on a cookie sheet and repeat with remaining phyllo strips, then repeat steps 3-5 until filling is gone, or you run out of phyllo.
6. Brush all triangles with egg white wash (two egg washes plus a tablespoon water), then stick in the oven for 25-30 minutes until golden brown.

Cheese and Jam Pastries | Garlic, My Soul Cheese and Jam Pastries | Garlic, My Soul

These are great as a breakfast (not so healthful, but so delicious!) or as a sweeter appetizer – dealer’s choice. I hope that you find some Just Jan’s in your neighborhood and try this recipe with it (or just slather it on bread, like I often do!) What is your fave jam flavor? I used fig, strawberry, and tangerine for this, and I think I liked the fig the best!

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Pride Cake | Garlic, My Soul

#TBT to last week, folks. Because #lovewins and we’re still excited.

We saw friends and loved ones afforded the constitutional right to marry and we wanted to take another moment to celebrate with them.

Pride Cake | Garlic, My Soul

So in true, Garlic, My Soul fashion, we baked for the occasion. And created an almost foot tall, multi-colored token of our affections, inspired by the couples who headed straight to the court houses in their hometowns to tie the knot. If you didn’t get a wedding cake this weekend, let us offer you this.

Pride Cake | Garlic, My Soul

We know there’s a long way to go before our country is truly free from inequality, a lot of healing needed that cake won’t fix. But we hope each step, large and small, brings us closer to people treating people with humanity, compassion and love.

As a small kitchen note, how great are these colors, right? The GMS kitchen has some brilliant food color gels that we can highly recommend. Being gel, they won’t change the consistency of whatever treat you’re dying. And look at those colors. Bright and proud! Just like our feelings for the Supreme Court.

#LoveWins, y’all. That’s something to celebrate.

Pride Cake | Garlic, My Soul

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Whether you like to eat it or just look at it (it’s the most beautiful of all the melons, no?), watermelon is a classic summer delight. Frankly we’re ashamed it’s taken us this long to dedicate a desktop calendar to it. So go ahead, indulge!

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July Produce | Garlic, My SoulYOU GUYS it’s July TOMORROW. How did that happen? I have no idea. One minute you’re cruising into Memorial Day, and the next it’s July 4th.

Here’s what you can look forward to this time of year:

Collards
Corn
Cucumber
Eggplant
Melons
Passion Fruit
Peas, Black-eyed
Spinach
Tomatoes

Now, this list I must admit is a little lacking because apparently I don’t cook enough of these things enough but here are some ideas on what to do with these seasonal items:

Falafel Salad | Garlic, My Soul

This falafel salad has tomatoes, cucumbers, and you can use spinach or arugula – seasonal score!

Southwestern Side Salad | Garlic, My Soul

This Southwestern Salad features corn, tomatoes, and other seasonal veggies, too, and it’s the perfect thing to bring to a BBQ this coming weekend!

Salmon Walnut Salad | Garlic, My Soul

And, finally, this Salmon Walnut Salad features spinach as well as blueberries which are so sweet this time of year – the perfect summer salad for a light dish that doesn’t require too much heat.

Looks like I need to get on making eggplant, black eye peas, and collards soon. What is your favorite July produce dish?

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GF Mediterranean Pasta Salad

July is almost upon us and that means fireworks, America, and BBQs. When it is so hot out no one wants to cook or turn on the oven, so we found a great recipe that can be a nutritious lunch or a hit at a potluck BBQ.

We made some minor adjustments to the Table for Two recipe besides making it GF by using GF Bionaturae penne pasta. We used black olives instead of green and roughly chopped all items rather than dicing. We do not always have the patience for dicing – especially when it is 90 degrees out. Also, Columbus makes fabulous GF deli meats and cheeses and are widely available. We splurged and used their uncured dry italian salamae, which did not disappoint.

The other great thing about this recipe is that it doesn’t take long – only as long as it takes to do the chopping, mixing, and pasta cooking – less than 30 minutes. The original recipe recommends refrigerating for 4 hours before eating, but we won’t tell if you dig in long before that!

GF Mediterranean Pasta Salad

Ingredients:

1 pound of the pasta of your choice
1 large cucumber, roughly chopped
2 cup cherry tomatoes, cut in half
1/2 red onion, roughly chopped
1 cup kalamata olives, pitted and roughly chopped
1 cup black olives, pitted and roughly chopped
1 1/2 cup crumbled feta cheese
5 ounces hard salami, sliced into rounds and quartered
1/3 cup olive oil
2 garlic cloves, finely minced
2 tbsps balsamic vinegar
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions:
1. Cook pasta and chop other ingredients. Drain pasta and place in large bowl.
2. Add cucumbers, tomatoes, onion, olives, feta, and salami to the pasta. Mix thoroughly.
3. Mix olive oil, balsamic vinegar, sugar, salt, and pepper and pour over pasta. Mix thoroughly.
4. Refrigerate until desired temperature.

GF Mediterranean Pasta Salad

What is your go to BBQ potluck dish?

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