This Week’s Recipes
PEAR TART WITH GOAT CHEESE, ROSEMARY & HONEY
This pear tart with goat cheese, rosemary and honey is a simple fall dessert that is delicious and can be on your table in 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Keyword: Pear Tart
Author: Ali Randall
1 sheet of frozen puff pastry, thawed
2 pears, cut into 1/4 inch slices
1/4 cup lemon juice
4 ounces goat cheese
Fresh cracked pepper
Fresh rosemary leaves, chopped
Preheat the oven to 450° F. Line a cookie sheet with parchment paper.
Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
Core and slice the pears thinly and drizzle the lemon juice over top to keep the tears from browning. Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices on top in an alternating pattern. Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry sheet is golden brown.
Cool for 5 minutes then drizzle honey over top. Sprinkle the tart with the chopped rosemary and cracked pepper.
Use parchment paper for easy cleanup
Parmesan Oven Baked Tomatoes
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.
3 large ripe tomatoes halved
1 slice of bread or 3/4 cup fresh breadcrumbs
1/4 cup freshly grated parmesan cheese
1 clove garlic minced
1 tablespoon olive oil
3 tablespoons of fresh herbs (parsley, basil and oregano (or 1/2 teaspoon each dried basil & dill)
salt & black pepper to taste
Preheat oven to 400 degrees F.
Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don’t become mushy.
Chicken, Radish and Cucumber Swiss Chard Chopped Salad
Swiss Chard chopped salad, is SO much healthier than plain lettuce is! Chock full of Vitamin K and magnesium, it’s a winner!
This incredibly healthy salad used up everything in season in early summer- Swiss Chard, Cucumber and Radishes!
4 cups Swiss Chard washed & dried finely chopped
1/3 cup radishes finely chopped
1/2 cucumber finely chopped
1 chicken breast cooked, cooled, and chopped (optional)
Combine the salad ingredients together and place onto a plate.
Drizzle with the homemade Herb Vinaigrette.
Serve and enjoy!
Garlic & Herb Vinaigrette Dressing Recipe
Garlic & Herb Vinaigrette Dressing is an easy homemade salad dressing that's full of flavor and can be made in minutes with common pantry ingredients.
Prep Time5 minutes
Total Time5 minutes
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 Tablespoon honey
2 teaspoons Dijon mustard
1 1/2 teaspoons garlic powder
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried parsley leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
Add all the ingredients to a mason jar with a lid, or any small sealable container.
Seal and shake until well combined.
Store in the refrigerator until ready to serve drizzled over salad.
Shake well before serving.
After the dressing has been refrigerated, it will become thick. Let it come to room temperature for a few minutes before serving or run the sealed container under some warm water for a few seconds to loosen it up.
Spiked Peach Limeade Granita
8 servings (serving size: about 1 cup)
If you prefer to serve this as a beverage, skip the freezing and scraping steps.
4 cups water
3 cups peach slices (about 3 medium)
1 1/3 cups sugar
6 mint leaves
1 1/3 cups fresh lime juice
3/4 cup rum
Peach slices (optional)
Fresh mint sprigs (optional)
How to Make It
Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.
Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender, process until smooth. Add to baking dish.
Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.
Grilled Hearts of Romaine
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste
Preheat an outdoor grill for high heat, and lightly oil the grate.
Brush each romaine lettuce half with 1/2 teaspoon olive oil.
Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Fresh Dill Cucumbers with Lemon
Salting draws excess moisture from the cucumbers and seasons them simultaneously.
1 pound Persian or kirby cucumbers, thinly sliced lengthwise on a mandoline
¼ cup coarsely chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.
Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.
Do Ahead: Cucumbers can be salted up to 4 hours ahead. Keep chilled.
Slow Roasted Tomato Pasta
Serves: serves 4-6
***Make ahead - Roast the tomatoes:
8-10 roma tomatoes (or a few cups of cherry tomatoes)
drizzle of olive oil
salt & pepper
fresh thyme sprigs
for the pasta:
1lb pasta (use brown rice pasta if gluten free)
4 cloves garlic, chopped
a good amount of olive oil (1/4 cup or so)
1 tablespoon anchovy paste (omit if vegetarian, add extra salt as needed)
fresh lemon juice & zest
a few tablespoons of capers
toasted pine nuts
tons of fresh basil
pinches of red pepper flakes
salt & pepper, to taste
pecorino or parmesan cheese, optional
Slice tomatoes in half, drizzle with olive oil, salt & pepper. Roast the tomatoes in approx a 200 degree oven. Add fresh thyme leaves near the very end. (so they don't burn). Roasting time will vary depending on the size of your tomatoes. I generally roast cherry tomatoes for 2-4 hours, and roma tomatoes (pictured), for 6-8. (See notes)
Cook your pasta in salty water until a little less cooked than al dente, reserving some of the pasta water.
In a large skillet, heat enough olive oil so it coats the bottom of the pan. When the oil is just barely simmering, and add the garlic and anchovy paste. Heat until fragrant (about 30 seconds). Add the pasta and toss, adding some pasta water as needed. Add a few pinches of salt & pepper and continue to cook the pasta in the skillet until the pasta is perfectly al dente. (about 2 minutes more).
Remove from heat, add a few big squeezes of lemon, some zest, and stir in capers, pine nuts, red pepper flakes, fresh basil, salt, pepper and the tomatoes. Taste and adjust seasonings.
Add more olive oil, salt, pepper, and grated parmesan cheese, to taste.
I realize this is a long time - the nice thing is that you can't really burn them in this low of heat, so you can let them go without watching them too closely. If you need them to roast quicker, turn the heat up a little more. They're done when they're entirely dried out. (you can store them in a jar filled with olive oil). But feel free to take them out while they're still a little juicy and toss them directly onto your pasta. tip: if I'm not going to be home for 8 straight hours, I turn the oven off (leave the oven door shut) and just turn it back on whenever I come back.
Rice Pudding with Fresh Pears and Honey
1 cup arborio rice
¼ teaspoon kosher salt
5 cups whole milk
½ cup sugar
½ teaspoon orange-flower water- can substitute grated zest from ½ orange
1 pear, sliced
⅓ cup chopped unsalted, roasted pistachios
Honey (for serving)
Bring rice, salt, and 1½ cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6–8 minutes. Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender, and milk is thickened, 30–35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.
Summer Peach and Balsamic Pizza
1 batch pizza dough (use your favorite recipe) 1 cup balsamic vinegar 2 tablespoons olive oil 8 ounces fresh mozzarella, sliced or grated 2 ounces soft goat cheese, crumbled 4 peaches, pitted and thinly sliced 1/2 cup coarsely chopped basil
To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.
Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.
Sweet and Spicy Fresh Pear Salsa and Chips