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.

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!

Chicken with Goat Cheese Cream Sauce over Herbed Rice

This is a family favorite. I like to use boneless skinless thighs because we like dark meat. You can use breasts or chicken on the bone. Just be sure to adjust cooking times for meat on the bone. This is also a pretty budget friendly meal. It’s great served with a crisp green salad. I make it in about 30 minutes.

Start the rice:
2 C basmati rice
1/2 C slivered almonds
2 TB Summer savory
2 TB tarragon
4 C stock or water (if using water, add salt after rice is cooked to develop the flavor)

In a hot pan, toast the almonds. Stir and heat for 3 minutes until the nuts release a nice aroma. Add rice. Toast 2 minutes more. Add herbs and liquid. Stir well. Cover and reduce to low. Simmer until rice is cooked through.

For the Chicken and Sauce:

1 lb chicken pieces, rinsed and dried
8 oz mushrooms, sliced
1 medium onion, sliced
2 oz goat cheese
olive oil

Seasoned Flour:
1/2 C brown rice flour
2 tsp black pepper
zest of 1 lemon
2 tsp thyme
2 tsp salt

Heat a little oil in a large saute pan on medium high. Dredge chicken pieces in flour mixture and saute until a nice brown crust is on both sides. About 12 minutes. Remove chicken from pan.

Add onions, 2 TB olive oil, and a pinch of salt. Sweat the onions to translucent. Add mushrooms. Cook 4 minutes more. Add any leftover seasoned flour. Stir to make a roux. Add water to make a sauce, about 3/4 C. I don’t use stock here because the flavor of the seasoned flour is very intense. Then stir in the 2 oz goat cheese. Stir until smooth.

Add the chicken back to the pan. Cover and simmer until the chicken is cooked through.

Serve chicken and cream sauce over rice.

Herbed Mushroom and Potato Kebabs

If you can fight the pollen, get outside and cook! Veggies are more fun on a skewer. Try this simple side dish with your grass fed steaks.

1/2 lb fingerling potatoes, cleaned, halved, and parbolied
8 oz baby bella mushrooms
1 bunch fresh dill, chopped
1/4 Cup olive oil
salt and pepper

Parboil the potatoes to soften, about 7 minutes. They won’t grill very well unless they are mostly cooked. A knife should just go into them, not cause them to crumble apart. Drain them well and let cool.

Toss mushrooms, potatoes, herbs, oil, salt, and pepper to coat well. Skewer on either metal kebab skewers or soaked wooden skewers. Grill 3 minutes on each side until tasty grill marks form. Handle carefully with tongs.

Place skewers on a HOT grill for quick cooking to prevent dryness

Cooks Tip on Skewers: Soak wooden skewers 20+ minutes in cold water before adding food to them. This will reduce the chance they will catch on fire. However, they will still probably char significantly if you have flare-ups. Burning skewers tend to allow food to all through the grill. Not delicious.

Split Lentil Crepes with Dijon Sauce

There are tons of ways to make crepes without using regular flour. Beans, legumes, and peas make a great protein source and bind crepes together splendidly. Add grilled chicken and asparagus for a perfect high-protein, high-fiber meal.

For the crepes:

1 1/2 Cups split lentils (any color will do, I like red lentils)
1 1/2 Cups filtered water
5 eggs
1/2 Cup rice flour
3 TB herbs (tarragon or herbs de provence are delicious with the mustard sauce)
1 tsp salt
1 TB black pepper

Soak lentils in water in your blender for about 30 minutes. Add eggs, flour, and herbs. Blend until smooth.

Heat crepe pan with olive oil or butter. Swirl batter through pan to thinly coat. Cook 3 minutes then flip and cook for 2 minutes. This batter will make about 12 crepes.

Crepes can be made ahead and frozen or refrigerated. Reheat in the oven covered.

Dijon Sauce

2 TB rice flour
2 TB olive oil
2/3 Cup water

4 TB Dijon mustard
3 TB red wine vinegar
juice of 1 lemon

Make a roux with the oil and flour. Add liquids and mustard. Whisk rapidly. Serve immediately.

Chopped Turkey Salad

Make something fall-fresh with your leftover turkey– salad! Try serving this with butter lettuce. It is mild and crisp, making a perfect contrast to the rich flavor of roasted turkey. Also great as a wrap, cut and served as tea sandwiches, or dress up your after-holiday-party relish tray!

2 Cups chopped left over turkey
2 green apples, diced
1 Cup chopped pecans
1 Cup shredded cheddar, Organic Valley is awesome!
1/3 Cup mayo or plain yogurt
2 TB apple cider vinegar
1 tsp each dill, thyme, black pepper
salt to taste

Mix dried herbs with vinegar and mayo/yogurt. Set aside while you chop the other ingredients. This will give the dressing time to develop its flavors. Toss chopped ingredients together and mix dressing in well.

This can be served immediately or chilled.

*** Double the dressing and toss in 1 lb cooked penne or gluten-free pasta for an awesome pasta salad.

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