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
tomatoes
bread crumbs
onion
olive oil
salt and pepper
bread crumbs
tomatoes
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.

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Garden Picadillo

Picadillo is a different dish throughout Latin America and even into the Philippines. The Cuban version is what most people are familiar with, made with ground beef, raisins, and olives. Plenty of layers of flavor. This version is from the garden. It is totally vegan, but you can add ground meat or cheese if you like.

1 lb bell peppers, any color, chopped
1 lb mild green chiles, chopped, I used New Mexico peppers
1 yellow onion, diced
12 oz pigeon peas, cooked, drained, and rinsed
12 oz black beans, cooked, drained, and rinsed
12 oz salsa verde*
1 Cup sliced green olives
1 TB cumin
1 TB chili powder
3 TB olive oil
1/2 Cup raisins (optional)

Put everything except the salsa and olives in large skillet or chef’s pan over medium heat. Saute, stirring often until onions are soft and translucent. Add salsa and olives. Stir to combine. Cover and simmer for 10 minutes to let flavors marry. Serve over rice.

* I make my own salsa verde with chiles from my garden and tomatillos. Trader Joe’s and 365 both have good salsa verde off the shelf.

I don’t put the raisins in for two reasons: I don’t care for raisins and my dogs get people food. Dogs can’t eat raisins. Or grapes.

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.

Tomato and Asparagus Soup with White Beans

This is a tangy and rich soup that will use up some of those tomatoes you canned. You can make it vegan by using veggie stock. It’s an easy soup to whip up from common pantry items.

28 oz canned tomatoes, diced or crushed
28 oz stock, veggie or chicken
1/2 cup red wine
1 yellow onion, chopped
3 TB olive oil
1 1/2 C cooked white beans, drained and rinsed
1 stalk asparagus, cut into bite sized pieces

Place all the ingredients in a stock pot and bring to a simmer. Simmer 20 minutes until veggies are tender and beans are flavored with broth. Serve as is or sprinkle on some cheese!

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.

Crust:
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.

Warm Black Eyed Pea Salad

I used fresh black eyed peas for this recipe and cooked them very gently. You can sprout fresh peas and toss them in the salad raw or warm them.

Heat a large saute pan on medium heat with
1/2 C olive oil
2 carrots, diced
1 small spanish onion, diced
4 ribs celery, diced
12 oz fresh black eyed peas
2 tsp salt

Saute until onions are translucent and peas are tender, stirring often.

Add in
1 C sweet corn kernels
1 TB black pepper
3+ cloves garlic

Saute 5 minutes, until garlic and corn are crisp tender. Remove from heat.

Add in
Zest and juice from 2 limes
1/2 pint grape tomatoes, halved
1 bunch of cilantro, finely chopped

Toss to coat. Adjust salt and pepper to taste.

Serve over rice, salad greens, with crackers, or with toast points.

Fennel Stew

Fennel is a fun veggie that is under-appreciated. It is delicious and warming. Fennel is also great for nursing moms! I made this in the crock pot, but the stove top is great too.

1 bulb fennel with stem and fronds, chopped
1 lb red potatoes, large dice
1 pint mushrooms, sliced
1 yellow onion, diced
3+ cloves garlic, minced
2 TB savory
2 TB tarragon
1.5 liters stock
1/3 C olive oil
Salt and pepper to taste

Place all ingredients in a crock pot on low and let cook for 4+ hours or simmer one hour on stove top.

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!

Green Curry Lentil Crepes with Yogurt Sauce

This is a fun entree or party food. The crepes are dryer and more sturdy than french crepes and can stand up to being a finger food.

For the Crepes:
1 C brown rice flour
1 C tapioca flour
4 eggs
1/2 C rice milk
plenty of pepper
1 tsp salt

Mix these in a blender. Scrape the sides of the blender pitcher and blend again to remove lumps and fully incorporate all the flour.

Heat crepe pan or skillet to medium high. Oil the skillet with a high temperature friendly oil like sesame, grape seed, or coconut oil. Pour about 1/3 C batter onto pan and rotate quickly to make a thin layer of batter over crepe pan. Flip when the crepe looks dry. If your crepes are thin enough, you do not need to cook them on both sides.

For the Curry Lentil Filling:
2 Cups cooked lentils, drained and rinse
2 TB green curry powder or paste
2 handfuls baby spinach

In a food processor, blend the lentils with the curry seasoning. Green curry is a blend of chili powder, green chili, ginger, garlic, cumin, lemongrass, and salt. You can make your own or buy a mix. There are many good green curry blends made from organic and fair trade spices.

Heat seasoned lentil mash over medium heat, stirring frequently. When it is heated through, remove from heat and stir in spinach. The spinach will wilt into the lentil mash. It may be easier to add the spinach in batches rather than all at once.

For the Yogurt Sauce:
I really cheated on this one. I just blended 1/3 C plain yogurt with a few squirts sriracha. You can use chili powder and salt to season your yogurt if you ran out of sriracha. But you should probably just go get more sriracha.

To Assemble:
Fill crepes with 3 TB lentil and spinach curry mix. Roll tight. Either cut into finger-food length and serve with yogurt on the side as a dipping sauce OR leave the crepes long and drizzle yogurt sauce over them for an entree presentation.

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

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