Grammy-nominated singer, songwriter and superb cook, Ruby Amanfu, has teamed up with Leigh Nash, lead singer of pop group Sixpence None the Richer, on their recent release titled “Good Trouble” written by Nash, Amanfu and Matt Maher.

It’s become more apparent in order for American society to progress beyond the brutality and racism,  honest conversations must happen. This release is inspired by John Lewis, the Congressman and Civil Rights icon who passed away last July. Lewis encouraged so many to “speak up and speak out” and get into “good trouble” through using non-violent tools to challenge the system towards justice and freedom. “Good Trouble” strikes a chord to continue championing one another as allies and speak up for a just society.

 

 

I had to re-create one of Ruby’s delicious recipes with the upcoming acoustic video release via Leigh Nash’s YouTube Channel on Thursday, March 25th at 8:30pm CST/9pm EST. They will also host a Live Q&A with Leigh Nash and Ruby Amanfu on Thursday April 1st at 8pm CST/9pm EST on Leigh Nash’s YouTube channel. Be sure to check out the original video and download the song at the links below!

Download “Good Trouble” on Spotify 

 

 

 

This Galette by Ruby Amanfu is light, savory and absolutely delicious paired with a salad. Some mixed greens, a little white balsamic vinaigrette and the buttery crust makes this a perfectly light dish that makes you feel like you’re indulging yet still being good 🙂

Ruby Amanfu’s Pesto Zucchini Galette

Ingredients: 

  • One All Butter Pastry Crust (you can use a pre-made pie crust for this as well)
  • 1/2 cup crumbled Parmesan and Gruyere (Ruby also added Manchego cheese if you have that available)
  • Freshly Ground Black Pepper
  • Fresh Rosemary (chopped)
  • 1/2 Cup Basil Pesto
  • Two Zucchinis- sliced, salted and patted dry with a paper towel
  • Grape Tomatoes – sliced & salted
  • 1 Teaspoon Dried Red Pepper Chili Flakes
  • Flour for your preparation surface and pan
  • 1 Egg White to brush the edges of the pastry

 

 

Directions: 

    1. Preheat oven to 400.
    2. On floured surface, roll out the pastry or pie dough and press the crumbled cheeses and rosemary with a rolling pin.
    3. Butter and flour a 9-inch springform cake pan. Mold your dough to the pan.
    4. Spread the basil pesto as the base layer of your galette. Make sure there’s a solid layer of basil pesto covering the base of your pie.
    5. Place the zucchini and tomatoes in a circular pattern on top of the basil pesto (feel free to get creative and make any pattern your like)
    6. Sprinkle the red pepper flakes, black pepper and extra rosemary on top of your Galette.
    7. Pinch the edges in whichever style you like or use a fork and then brush the edges of the crust with egg white.
    8. Bake for 40 minutes. ( 35 to 45 minutes depending on your oven. You want to make sure you have a golden crust when you take the Galette out of the oven.)
    9. Allow the Galette to slightly cool for about 10 minutes before removing from the springform pan to keep your crust intact.
    10. Serve with your favorite green salad and enjoy warm!