Tomato Tart

It’s not really a tart. I just make it in a tart pan because it’s pretty like that. This is super easy. Even people who don’t cook can make this dish and feel really fancy. This recipe serves 4. You can half the ingredients and make it for 2 or double the ingredients and place it in a large casserole pan for 8.

2 sweet yellow onions sliced into thin rings
2 large tomatoes cut into discs
2 Cups bread crumbs, I use Udi’s gluten free sandwich bread
large handful fresh basil leaves
salt and pepper

Make the seasoned bread crumbs by putting 3 slices of the gluten free bread in a food processor at a time. Whirl in the fresh basil. Add a pinch of salt and plenty of pepper.

Layer the baking dish:

onion rings
olive oil
salt and pepper
bread crumbs
bread crumbs
olive oil
salt and pepper
bread crumbs
bread crumbs

You can adjust the recipe ingredients to make more or less, just keep the layers in order. Always top with bread crumbs so there is a nice crispy top.

Bake at 375 F for 30-40 minutes, when the onions are caramelized on the bottom. Let cool 5-7 minutes before slicing to help the “tart” hold it’s shape.

**Cook’s Tip***
I’m growing heirloom beefsteak and heirloom German Queen tomatoes this year. I’ve used both with great success in this dish. I have also made a green tomato tart and it is phenomenal! For green tomatoes, I sub fresh tarragon in the breadcrumbs. It compliments the tart green tomato flavor better than basil.


Cold Cucumber Buttermilk Soup

I’m growing these delightful pickling cucumbers, and boy do they grow fast! This is a quick refreshing soup for brunch, lunch, or dinner.

1 lb cucumbers*
2/3 Cup buttermilk
2 springs fresh tarragon
3 springs fresh dill
salt and pepper

*If you are using a thin skinned cucumber like small pickling cukes or fresh english cucumbers, you can leave the skin on. If you’re getting those thick, waxy skinned ones at the grocery store, peel them. Those skins just don’t have the right texture.

Put the cucumbers and herbs in the food processor and blend until smooth. Add buttermilk and salt and pepper to taste. Blend 2 pulses. Chill. Serve the same day.

You can serve this in a martini glass or other fun glass with chilled shrimp or lump crab or lobster on the side. Very fancy cocktail party food!

No Crust Broccoli Pie

I used to make this for Sunday Brunch when I was in college. This was a cheap and easy dish that impressed everyone. I still make it for my family, and they are equally as impressed as my college friends.

1 head broccoli, chopped
1 small yellow onion, diced
Minced fresh garlic to taste
4 eggs
1/2 C Parmesan cheese, grated
2 TB flour (rice flour for gluten free)
Salt and pepper to taste

Sliced tomatoes– I used cherry tomatoes that are in season from a local green house. You can use any tomato you like really.

Grease a 9×9 square pan or a 9 inch deep dish pie plate. Heat the oven to 350 F.

Beat eggs. Stir in broccoli, onion, garlic, cheese, flour, salt, and pepper. Stir well.

Turn out into baking dish. Top with tomato slices. Bake for 30-40 minutes until set.

Cool at least 5 minutes before slicing. Serve hot or chilled as a quiche.

Kale, Mushroom & Swiss Pie

This smells the whole house up delicious! Serve with a soup or salad for a very filling meal.

For the filling:
Reserve 1 1/2 Cups shredded swiss or guerrier cheese

1 yellow onion, thinly sliced
1 bunch kale, washed well and chopped
8 oz mushrooms, sliced
3 TB olive oil
1 TB crushed red pepper flakes
salt to taste (I use about 1 TB)

Put everything together in a saute pan on medium, except the cheese. Stir to coat veggies in oil and seasonings. Let wilt. Stir occasionally. Cook until onions are completely translucent. Cook off excess liquid.

3 C brown rice flour
1/3 C olive oil
4 eggs
1 tsp baking powder
2 tsp salt
splash rice milk

Mix all dough ingredients together very well. If your eggs are very large or have very large yolks, they may be moist enough to pull dough together without milk. Dough should be soft but hold a ball.

1. Press dough into pie plate or casserole dish.
2. Sprinkle 1/2 C cheese onto crust
3. Spread 1/2 vegetable mixture over cheese
4. Sprinkle 1/2 C cheese over veggies
5. Spread the remaining veggies over cheese layer
6. Top with remaining 1/2 C cheese

Bake 350 degrees F for 25-30 minutes until crust is golden and puffed up.

Sweet Potato Tostadas

Sweet potatoes are pretty much my favorite root. I like making savory dishes with them to help deconstruct the marshmallow casserole culture. I also like serving creamy foods over crunchy foods, which means we eat a lot of tostadas of different sorts. And they are pretty and fun to eat.

For the base:
You can either buy fried tostada shells or make your own from corn tortillas. I brushed a few soft corn tortillas with oil and baked them until crispy. You can brush them with flavor infused oil, like garlic oil or chili oil or use regular vegetable oil and sprinkle with cumin and chili powder. Bake at 375 F for about 10 minutes. ** Put them on parchment paper to prevent sticking and keep char off the tortilla and your pan.

For the sweet potatoes:
1 potato makes 3 tostadas. I bake all of mine when I pick them up from the CSA and keep them in the fridge to use throughout the week.

Mash the peeled sweet potatoes with taco seasoning. Heat through.


Pick some fun toppings:

salsa verde, crumbled queso blanco or white cheddar, avocado cubes, chorizo chunks, chopped cilantro, olives

Try it with a poached egg as a brunch tostada!

Warm Quinoa and White Bean Salad

Quinoa is used in many Latin influenced dishes. This is more of a Mediterranean flavor inspired dish. It’s also very quick and easy. It’s a budget friendly dish that would be great to serve at a luncheon. It’s also low fat, high protein, and high fiber.

I used garlic stuffed olives!

1 1/2 C dry quinoa
3 C water or stock
12 oz white beans, cooked, drained & rinsed
1 pint grape tomates
1 small spanish onion, chopped
1/3 C vinaigrette (your favorite home made or farmer’s market blend will work great)

salad greens and olives for serving

In a large stock pot or chef’s pan, add everything and heat on medium-low. Stir well to incorporate all ingredients one time. Cover. Keep covered. After 20 minutes, remove from heat. Let stand 5 minutes. Fluff with a fork. Serve over greens. Garnish with olives.

You can also make this in a rice cooker!

*** You can use any Italian vinaigrette you have on hand or make a simple one using

1 C vinegar
2 C olive oil
3 TB dried Italian seasoning blend (or make your own unique mix of oregano, marjoram, parsley, basil, dried garlic, red pepper flakes, saffron)
1 TB sugar
1 tsp salt
2 tsp black pepper

Warm Beet Salad

This is a great salad year round. It is great served with grass fed beef or as a main dish salad for lunch. If you have canned beets yourself, not the pickled kind, they are fabulous prepared this way.

1 bunch beets, they usually are sold in a 3 pack
4 oz bleu cheese, crumbled
2/3 Cup walnut pieces

For the vinaigrette:
1/3 Cup raspberry or red wine vinegar
1/4 Cup olive oil
2 tsp sugar
1 tsp salt
1 tsp fresh ground black pepper

Cut greens from beets and save for another dish. Beet greens are fabulous!!

Rinse beets and place whole on a baking tray. Roast at 375 degrees F for 1 hour. Let cool to a temperature you can touch.

Peel beets and cut into 1/2 inch cubes. You may want to wear gloves as beets stain. If you are using a wooden handled knife or a wooden or bamboo cutting board, they can easily get stained.

Mix up vinaigrette in the bottom of your serving bowl. Add cubed beets. Toss to coat. Sprinkle over cheese crumbs and walnuts. Serve while beets are still warm.

You can also make this salad ahead and serve chilled. It will last in the fridge for about 1 week.

Roasted Tomatoes Stuffed with Goat Cheese

Hot-house tomatoes are showing up in the CSA box over and over again. Fortunately, there is plenty of goat cheese in my fridge. This is a super simple appetizer or add a bean salad and have a fabulous light meal. It seems fancy, so everyone will think you worked hard. Here is the recipe per tomato so you can male as much or as little as you like.

Pre-roast the tomatoes: Wash them well, slice off the tops, and roast flat side down. Place them in a shallow baking dish drizzled with evoo. I also use my cast iron skillet for this. Roast 15 minutes at 375 degrees F.

Cool the tomatoes for a  few moments before handling to keep things in tact. They can be very squishy at this point.

Turn the roasted tomatoes over so their bald tops are face-up. Scoop out the flesh with a table spoon, removing seeds and excess fluid. (Save it for veggie stock or to toss with pasta later. Or mix it with your dog’s food, like I do.)

Sprinkle 1 tsp parmesan cheese into the cavity. Spoon in 1 oz goat cheese. Sprinkle with salt and pepper.

Place tomatoes cheese-side up on baking dish. Return to oven for 15 minutes until goat cheese is hot and bubbly. Let rest 3 minutes before serving.

Country Breakfast Gravy

Southern Style breakfast can be gluten free. Here’s how to top your biscuits the right way.

1 lb breakfast sausage (or veggie crumble)
1 TB sage (if not in your sausage mix)
2-3 TB rice flour
3-4 Cups milk

Crumble and brown sausage in cast iron skillet. If using veggie crumble, add 1 TB butter and sage. Once sausage is brown, sprinkle flour over sausage and stir. Let flour cook for half a minute, then slowly pour in milk, stirring constantly. Let gravy simmer on low 7-10 minutes or until thick, stirring occasionally.

Season with salt and pepper to taste.

** Make ahead tip ** This gravy can be made ahead a frozen for up to one month. Thaw in the fridge then reheat in the oven or stove top.

Gluten Free Biscuits

These are the crumbly kind that make a good vehicle for gravy or can be sweetened to go beneath strawberries and cream.

5 TB butter
1 Cup rice flour
1 Cup tapioca flour
1 TB baking powder
1 TB lemon juice
1 scant Cup milk

Cut fat into dry ingredients. When mixture resembles cornmeal, add in lemon juice and milk. Stir gently to incorporate. Turn dough out onto a well floured board. Kneed, folding over constantly, until dough is firm and workable. Cut with a biscuit cutter into desired shape.

Makes 6-8 biscuits with a 2 inch round cutter.

Place on baking tray, touching slightly.

Bake in very hot oven. 450 degrees F for 15-18 minutes. Do not under cook gluten free breads.

** A quality butter substitute is great for vegan biscuits. Use unsweetened rice or hemp milk.

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