Savory Tomato Pie

YIELDS | 6 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 45 MINS Plus cooling time 60 MINS

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This is a savory, herbaceous pie that highlights the bounty of tomatoes from summer’s end. This easy Tomato Pie is perfect for Meatless Monday. Simply omit the bacon or sub with vegan bacon. I found myself slicing slivers of it cold straight from the fridge though I did allow the family to have some too 😍

INGREDIENTS

* 3 pounds assorted medium to large heirloom tomatoes
* 1 tsp kosher salt, divided
* 6 thick-cut bacon slices, diced, or vegan bacon, optional
* 2 large shallots, chopped
* 2 garlic cloves, finely chopped (2 tsp.)
* 6 ounces aged extra-sharp white Cheddar cheese, grated (about 1 ½ cups)
* ½ cup mayonnaise
* ½ cup chopped fresh basil
* ¼ cup thinly sliced fresh chives
* 1 large egg
* 1-9” pie shell store bought or home made
* Fresh basil leaves
* Minced fresh chives

INSTRUCTIONS

Preheat oven to 400°F.

1. Set aside enough tomato slices to cover the top of the pie, about 7 or 8 slices and place on top of paper towels to absorb the excess juice. Sprinkle with a little kosher salt and set aside. 

2. Place a wire rack coated with cooking spray or oil onto a rimmed baking sheet and arrange the remaining tomatoes in a single layer and sprinkle with ½ teaspoon salt. Bake for 45-50 minutes or until blistered and slightly dried. Cool completely, about 1 hour.


3. Meanwhile, cook bacon, if using, in a frying pan over medium-high heat until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, about 6 to 7 more minutes. Stir in garlic; and cook for about a minute and until fragrant. Transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.


4. Stir together cheese, mayonnaise of choice, basil, chives and egg until combined. Sprinkle with pepper and remaining ¼ teaspoon salt. Fold in the bacon and garlic. 


5. Spread a third of cheese mixture into the pie crust and then layer on half of the roasted tomato slices in an overlapping pattern then repeat this step.
6. Spread the last of the cheese mixture on top of tomato slices and then top the pie with the reserved sliced fresh tomatoes. Press the tomatoes and filling into the crust . 

7. Bake the pie until the filling is set, about 40 to 45 minutes and then transfer to the wire rack, and let cool for at least an hour before serving. Garnish with basil and chives, kosher salt to taste and freshly ground pepper to taste. 



NOTES

Creamy Feta and Tomato Tart

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15-20 MINS

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Seriously gorgeous, easy to make and a perfect way to highlight summer’s luscious tomatoes. The feta, lemon and garlic make a delicious cream to perfectly compliment the ripe, sweet and slightly acidic tomatoes.

Double Duty Recipe: Stir leftover feta cream into mashed potatoes or add a little more olive oil and drizzle on roasted vegetables or chicken and fish.

INGREDIENTS

• 1 1/2 pound tomatoes, sliced pat dry with paper towels.
• 1 sheet puff pastry, store bought or homemade, thawed. See Pate Brisee (tart dough) recipe below.
• 2 cloves garlic, minced
• Zest from one lemon, plus the juice
• 1 cup feta, cubed, be sure to use feta that will melt. Crumbles usually do not melt
• 1-2 Tbsp plus more to drizzle
• Salt and freshly ground pepper
• Basil, thyme leaves or chopped chives for garnish, optional

INSTRUCTIONS

1. Preheat oven to 400°
2. On a floured surface, roll out one sheet of puff pastry or dough into a 12” square, if making a circular tart, place the tart pan on top of the dough and trace a knife around the pan leaving 1″ around the pan.
3. Place the sheet on a parchment-lined baking sheet or tart pan of choice.
4. Bake the puff pastry, dough or Pate Brisee for five minutes and then remove from oven. It will be slightly puffed.
5. While the pastry bakes, make the feta spread by adding the feta cubes, garlic, lemon zest and juice to a high speed blender of food processor.
6. Turn the machine on low to medium and drizzle in the olive oil until it reaches a creamy consistency. Add a few cranks of freshly ground pepper and kosher salt to taste.
7. Spread the feta mixture onto the bottom of the tarts and then layer the tomatoes, slightly over lapping them.
8. Sprinkle with kosher salt and fresh black pepper. Bake 20 minutes and until edges are puffed and golden.
9. Remove from the oven and let cool for a few minutes, garnish with basil, thyme leaves or chopped chive and a drizzle of olive oil.

Paste Brisee, makes 2-9″ pies or tarts:
For this recipe, the pastry should be baked blind because we are using using tomatoes which have a high water content. Blind baking will keep the bottom firm and not soggy.

Ingredients

* 2 cups all-purpose flour
* 10 Tbsp cold butter cubed
* 2 Tbsp vegetable shortening
* 1 tsp salt
* 1 Tbsp white vinegar
* 6 Tbsp ice water

Instructions

1. In a food processor, combine flour, butter, shortening, and salt. Process to a coarse meal.
2. Add in vinegar and water and process again until dough is moistened and pulls together in a mass.
3. Turn dough out and pat into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
4. Roll out or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10

Blind Baking
Preheat oven to 400 degrees

1. Lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights or dry beans
2. Bake for 5 mins then reduce the heat to 350 degrees and continue to bake for 10 mins.
3. Remove the foil and weights and bake 10 minutes more or until lightly golden.

NOTES

If using a circular tart pan, start at the edge of the pan and overlap, right to left as you make your way to the middle of the pan.
If crunched for time consider using a store bought off pastry or pie dough. They work just fine.

Kimchi Pancakes

YIELDS | Makes 4 larger or 8 smaller pancakes SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15 MINS

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These pancakes are savory, have a nutty, chewy outside and a tender , bursting with umami flavor on the inside. They are incredibly easy to make and reheat well. Serve alone for breakfast lunch or dinner or serve alongside with an asian inspired soup or salad.

INGREDIENTS

* 1 large egg
* 1-2 Tbsp kimchi brine or more to taste
* 4 Tbsps soy sauce, divided
* 1 cup all-purpose flour, I like Bisquick
* 2 cups kimchi, coarsely chopped
* 4 scallions, trimmed, sliced thin plus extra to use as garnish
* 2 tablespoons cilantro, chopped, as garnish, optional
* 4 Tbsps sesame seed oil or any neutral oil, divided
* 3 Tbsp. unseasoned rice vinegar or distilled white vinegar

INSTRUCTIONS

1. In a small bowl, combine the vinegar and 3 tablespoons soy sauce and set aside.
2. Crack 1 egg into a medium bowl. Add kimchi brine, to taste, add 1 Tbsp. soy sauce, and ¼ cup filtered water. Whisk until slightly fluffy.
3. Whisk in the flour and add the chopped kimchi, mix well.
4. Add the scallions to the mix but save a couple Tbsps as garnish.
5. Heat 2 Tbsps oil in a large nonstick skillet over medium-high heat and drop about 1/2 cup of the batter into the hot oil. You should be able to fit 2 larger pancakes in the pan.
6. Cook pancakes for 3-4 minutes or until golden brown and then carefully flip and cook for an additional 3-4 minutes until golden brown. Move the pancakes to a plate and cover with a clean towel to keep warm.
7. Add the remainder of the oil to the pan and cook the remaining batter. You should have two more pancakes for a total of 4 nice sized cakes.
8. Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.
9. Transfer pancakes to a serving platter and garnish with remaining scallions, cilantro, if using, and drizzle the vinegar, soy sauce mixture evenly over all the pancakes and serve.

NOTES

Kimchi Fried Rice

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15-20 MINS

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Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. This recipe calls for your favorite Kimchi whether store bought or home made. This dish is easy, fast and exploding with flavors. Add fried eggs, cooked diced chicken or tofu for a vegetarian option. It is hard to believe it also easily adapts to GF!

INGREDIENTS

* 1 medium head of cauliflower
* 1 tablespoon olive oil
* 5 cloves of garlic
* 2 cups kimchi
* 2 tbsp Korean red pepper powder called Gochujang or substitute with red pepper flakes. Adjust to your preference of spice.
* 2 tbsp water
* 2 tbsp soy sauce (GF, to make recipe gluten free)
* 2 tbsp toasted sesame oil
* 1⁄2 cup sliced scallions
* 1⁄4 cup toasted sesame seeds
* 4 eggs
* A few dashes of hot chili oil, for garnish

INSTRUCTIONS

1. To make cauliflower rice, chop cauliflower into florets. Pulse florets in the bowl of a food processor until it resembles. This will take about 2 minutes, you may have to do it in batches. Set aside
2. In a small bowl whisk together Gochujang red pepper powder, or flakes, water, and soy sauce, set aside.
3. In a large skillet over medium heat sauté garlic in olive oil for 1 minute or until fragrant, add kimchi and continue sautéing for 3-4 minutes.
4. Add cauliflower rice and soy sauce mixture. Sauté for 7-8 minutes, until cauliflower is tender, but not mushy.
5. Remove from heat, top with sesame oil, scallions, and sesame seeds.
6. In a medium skillet fry eggs in 1 tsp olive oil. Scoop kimchi cauliflower rice into individual, shallow bowls and top each with a fried egg.
7. Garnish with a few dashes of hot chili oil and enjoy

NOTES

Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. See Very Easy Kimchi recipe on this website.

Coconut Crack Squares

YIELDS | 16-2″ SERVINGS

PREP TIME | 5 MINS

COOK TIME | 0 MINS

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These coconut bars are all over the internet because they are Keto and Paleo. I added these little morsels of delight because they are DELICIOUS. You only need one or two to be satisfied, they are big on flavor and so simple to make. A big win win.

INGREDIENTS

* 3 cups shredded unsweetened coconut flakes
* 1 cup coconut oil, melted
* 1/4 cup maple syrup or agave nectar or other liquid sweetener

INSTRUCTIONS

1. Line an 8 x 8-inch pan or 8 x 10-inch pan with parchment and set aside.
2. In a large mixing bowl, add the shredded unsweetened coconut, then the melted coconut oil and sweetener of choice. Mix well.
3. Pour the mixture into the parchment lined pan.
4. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm and then cut into small squares or bars. 


NOTES

If the mixture is too dry, add a little extra sweetener, a little at a time, until the mixture somewhat holds together.
These bars can be kept covered at at room temperature for up to 7 days, refrigerated for 3-4 weeks and wrapped and frozen for several months. 

Savory and Sweet Pumpkin Pancakes

YIELDS | 14-16 cakes

PREP TIME | 5 MINS

COOK TIME | 5 minutes per batch

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These fluffy discs of yumminess are filled with lots of good enzymes and healthy antioxidants. The sweetness from the ginger and pumpkin and the crunch of the pumpkin seeds plus the drizzle of warm maple syrup make these pancakes a go-to-favorite. Plus the garnish of extra pumpkin and or sunflower seeds sneak in extra nutrition.

INGREDIENTS

* Two cups self-raising flour such as Bisquick
* 1 cup milk of choice.
* 2 eggs
* 1-14oz can pumpkin puree
* 1/4 teaspoon nutmeg
* 1/2 teaspoon ground ginger
* 1/4 cup hulled, raw pumpkin seeds and or sunflower seeds, divided to us some as garnish
* Maple syrup for serving

INSTRUCTIONS

1. Heat a large cast iron skillet or pan on medium heat.
2. While the pan heats up, mix all the ingredients except for the seeds together. If the mixture is too thick, thin with a bit of water.
3. Coat the bottom of the pan with nonstick cooking spray or butter and dollop the pumpkin mixture into the pan. Be sure not to overcrowd so you can flip the cakes easily.
4. Evenly sprinkle some of the seeds over each pancake and when bubbles appear on the top and the edges start to slightly turn brown, flip and cook for a minute or two more, checking to be sure the pancakes are cooked through.
5. Stack 3-4 pancakes on each plate, drizzle with maple syrup and garnish with remaining seeds.

NOTES