Science Proves Women Are Superior To Men. Sorry, guys, but the facts are in—women win, and single mothers are the Olympians of us all.
Dear Single Mama,
I see you, and I know how hard you work. I see you doing everything, literally everything, with all your heart and all your will. Nursing all night or warming up bottles, doing each diaper change, outfit swap, kitchen cleaning, toilet scrubbing, meal prepping and cooking, lunch box packing, dog walking, and everything else that must be done.
I see you doing every preschool drop-off and pick-up, getting your little one to and from activities, playdates, chaperoning field trips when you can, or leading carpools to and from soccer, dance, football, karate, and swimming.
I see you helping with homework after a long day at work when you’re exhausted but still hands-on being your little one’s number one tutor and fan.
I see you having to call out sick from work one too many times to stay home with a sick baby or toddler because it’s just you at home. I see you trying to balance it all, and you are doing an incredible, amazing job.
Because whether you’ve been a single mom from the start of your pregnancy, or you experienced the loss of your significant other or went through a divorce or an intense custody battle, or got walked out on, left to fend for yourself and your cub, you are a mother and a great one.
I know some days are SO hard and exhausting, and they seem never to end or go by too fast. But your kids are fed and kind and smart and talented. And so are you.
Whatever you’ve been through that got you on this road called “single parent” avenue, you are navigating it with grace, courage, and strength.
So, single mama, please know you are loved, cherished, and appreciated. Whether through the eyes of your friends, family, or little ones, we see how incredible you are, even when you don’t see it in yourself.
And I know this for a fact, because I was a single mama, too.
Herbed Potato, Mushroom & Goat Cheese Tart with a Lemon, Shallot, and Dijon Vinaigrette
This recipe comes together with simple ingredients and bold flavors thanks to Spice World Italian Herb & Garlic Seasoning Blend. Whether I'm stirring it, topping it, or tossing it into a dish, this seasoning blend is my new favorite condiment.
INGREDIENTS
For the Tart
- 1 (2 sheets) package prepared puff pastry
- 12 oz portabella sliced mushrooms
- 2 tablespoons regular or herbed butter
- 1 (6.5 ounces) jar Spice World Italian Herb & Garlic Seasoning Blend
- 4-5 medium Yukon gold potatoes, sliced thin on a mandolin
- 6 oz Gruyere cheese shredded
- 3-4 ounces goat cheese, crumbled
- 1 tablespoon honey
- Kosher salt and fresh cracked pepper
- Milk to brush crust (egg wash may also be used)
- Fresh thyme for garnish
For the Vinaigrette
- 2 1/2 teaspoons lemon zest about the zest of 1 small lemon
- 3 tablespoons fresh lemon juice about the juice of 1 small lemon
- 2 tablespoons finely minced Spice World Fresh Shallot (about 1 small shallot)
- 2 cloves finely minced or grated Spice World Founders Garlic
- 1½ teaspoons Dijon mustard
- ½ cup extra virgin olive oil
- 1 tablespoon of red wine vinegar
- 1 teaspoon honey
- Kosher salt and freshly cracked black pepper
- Arugula or mixed greens for serving
INSTRUCTIONS
For the Tart
- Preheat oven to 400°F. Unfold the pastries onto a lightly floured surface. Add 1/3 of the second sheet to create a larger surface to one whole sheet. Roll into a rectangle. Cut the remaining 2/3 of the pastry into 6 equal strips. Reserve to frame the top of the tart. Place the dough onto a parchment-lined baking sheet.
- Melt butter in a large cast iron skillet, and cook the mushrooms until slightly brown. Remove from the pan and drain. Set aside.
- While mushrooms cook, spread the Spice World Italian Herb & Garlic Seasoning Blend over the dough. Shingle the potato slices and season with salt and pepper. Top with Gruyère. Layer drained roasted mushrooms and top with goat cheese.
- Use reserved pastry strips to create a frame. Brush the border of the tart with milk.
- Bake the tart on the sheet pan until the pastry is golden, the border is puffed, and the cheese is melted, 25 to 30 minutes. Drizzle with honey and garnish with fresh thyme.
For the Vinaigrette
- Combine diced shallot, garlic, lemon zest, juice, Dijon, and a generous pinch of kosher salt and pepper in a medium-sized mixing bowl. Whisk to combine, and let sit for 10 minutes to macerate.
- Gradually whisk in olive oil until emulsified. You can also do this by shaking up all ingredients with a tight seal in a jar.
- Store in an airtight container in the fridge. Serve over arugula or mixed greens.
