RECIPE: Tomato-Lemon Tart

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

·       1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed

·       All-purpose flour (for dusting)

·       1 garlic clove, finely grated

·       2 tablespoons olive oil, divided, plus more for serving

·       1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed

·       1 cup torn basil leaves

·       1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels

·       Kosher salt, freshly ground pepper

·       Crème fraîche (for serving)

·       Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.

·       Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.

·       Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.

·       Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.

Notes:

First, let’s start with the frozen puff pastry. You’re going to find it in the freezer aisle of your supermarket, by the frozen pizzas. They’ll usually come in a pack of two or four and TBH, this tart is as good leftover as it is hot, so make more than one! Oh, and it needs to thaw overnight in the fridge. This part is non-negotiable—if you try to work with it while it's frozen, it'll crack, and if you try to thaw it quickly it'll get weird and gummy.

Moving on. You’re preheating your oven to 375°F degrees and rolling your puff pastry onto parchment paper. IMPORTANT: wax paper and parchment paper aren’t the same thing, and you don’t want your oven to become a big old smoke box. Make yourself a drink, take a big sip, and then prick the rolled out dough with a fork a few times in the center of the dough, which will allow steam to escape and help the thing keep its shape. Combine a clove of grated garlic and a tablespoon of olive oil in a little bowl, and brush this garlicky oil onto the PP. (PP stands for puff pastry, obvs.) If you don’t have a pastry brush, neither do I. Use your fingers! It’s fun, promise.

Then, you’re going to slice half of a lemon thinly and scatter those slices—rind and all, but without the seeds!—all over your PP. Use as much as you’d like, though I prefer it a little light on the lemon and heavy on the tomatoes. toss some torn basil onto your tart. Then you’re going to cut up your tomatoes into rounds and layer that onto your puff pastry. A little overlap is good! This is a tomato tart in case you forgot. You’re going to sprinkle with a generous amount of salt, pepper and oil and throw that bad boy into the oven. It’ll probably take about 35 minutes, but just watch for browning on the edges and bottom of the pastry!  grab some creme fraiche or ricotta on the way over to dollop on top.

RECIPE: Easy Baked Zucchini and Eggplant

Ingredients:

- 1 pound Eggplant, cubed

- ½ pound Zucchini, cubed

- Olive Oil, salt and pepper

Optionally, add any or all of the below:

- ½ pound fresh tomatoes

- 1-2 cloves garlic, chopped or smashed

- 4 Tablespoons grated Parmesan cheese

- 4 Tablespoons fresh basil, chopped

- 4 Tablespoons fresh parsley, chopped

Heat oven to 350.  Cut eggplant and zucchini into 1” cubes.  (If using fresh tomatoes, cube them as well).  

Place in a large bowl, lightly cover in olive oil, salt and pepper and mix well.  (Add any of the other optional ingredients at this time. Taste a piece of zucchini to check seasoning and adjust as necessary.)

Put the veggie mix into a casserole dish and place into preheated oven.  After 20 minutes check the tenderness of the veggies, and if you want to cook longer, cover with tin foil.

RECIPE: Zucchini, Snap Pea, and Onion Salad with Pesto

I’m always looking for a filling salad, that I can eat for dinner and not be hungry after!  This is a refreshing early summer meal that is easy to put together and that can be prepared ahead of time for a quick weeknight meal.

Zucchini, thinly sliced (either with a mandolin or a knife)

1 lemon

2 handfuls sugar snap peas, 1 onion, or any other veggies of your choice (roasted, quartered radishes would be great here, as would thinly sliced radishes)

Head or bunch of greens of your choice (lettuce, spinach, kale, or a mix are all great here)

2-3 tablespoons pesto (recipe below)

Season both sides of each slice of zucchini well with olive oil, salt, and pepper (I used a spray olive oil here, such as Pam, for a more even application).  Using a grill pan (if you have one) or large skillet, “grill” zucchini slices in a single layer (you can probably also roast the slices for a more hands off approach).. I personally like using the grill pan because I like the look of the grill marks.  Once you see these grill marks, flip the slices over and repeat on the other side. Transfer the cooked zucchini to a plate or cutting board and lightly squeeze lemon juice over it.

Slice the sugar snap peas in half long ways.  Roast the whole onion in the oven, tossed in olive oil, at 350 for about 35-40 minutes.  When the onion is cool enough to touch, peel and toss the outer layer (it will be harder), and cut into bite size pieces (I find that with a large onion, this is normally in 8-10 pieces).

Toss your zucchini slices, roasted onion pieces, and sliced snap peas in a bowl with your greens and pesto.

Pesto

2 ounces basil

2 tablespoons toasted nuts (I like cashews here)

2-3 garlic scapes or 1-2 garlic cloves

4-5 tablespoons olive oil

1-2 tablespoons white wine vinegar

Combine your basil, toasted nuts, and garlic scapes/garlic cloves in the food processor.  While on low, pour in olive oil and white wine vinegar, tasting with each added tablespoon. Let the food processor run until your pesto is at your desired consistency.

RECIPE: Pasta with Spring Pea Pesto

You might look at peas (or the big shelling peas!) and think of frozen food dinners from your childhood, but they’re actually sweet and delicious to eat (and therapeutic to shell).

1-1.5 cups peas (from approximately 1-1.5 lbs shelling pea pods)

2 garlic cloves, diced

2 tablespoons nut of your choice (I used pine nuts here, but cashews would also be great and bring an extra sweetness to the sauce), toasted and cooled

½ cup grated Parmesan or pecorino cheese

¼ teaspoon kosher salt

Approx. ⅓ cup olive oil

Juice from 1 lemon

1 box pasta of your choice

Sliced fresh herbs (basil, mint, parsley, oregano would all be good here)- optional

Prepare a small bowl with ice water.  Bring a small pot of salted water to a boil. Drop peas in boiling water for about 2 minutes.  Drain peas and add to your ice bath.. drain your peas again.

In a food processor, combine ⅔ of your peas with the garlic, toasted nuts, ⅓ cup cheese, and salt and pulse until smooth.  With the food processor running, add in the olive oil and lemon juice.

Bring a large pot of water to a boil. Add salt, then add some more.  The key to delicious pasta is salty water!! Your boiling water should taste like the ocean!

Cook your pasta until al dente (about 2-3 minutes less than the package calls for.. trust me, it’s worth it here!).  Save about a cup of pasta water before draining your pasta. Do not rinse the drained pasta!!

In a skillet, heat ¾-1 cup of your pea pesto.  Once warm, add some pasta water, your drained pasta, and your reserved peas.  The pasta will continue cooking here. Toss or stir to coat the pasta, adding more pesto and pasta water as needed.

Top with sliced fresh herbs and remaining cheese!

RECIPE: Collard green wraps with cabbage slaw

Here’s a fun and low carb recipe that’s both easy to make and refreshing to eat on a hot summer day!

Collard green wraps

1 brunch collard greens

Cut the long part of the stem off of the collard green leaf and trim the thick middle stem of the collard green so that the stem feels flat.  Try not to tear the leaf here, but don’t worry if you do!

Bring a pot or tall skillet full of water to a boil.  One at a time, place the trimmed collard green leaf in the boiling water (it should be submerged) and let it sit for about 20-30 seconds. You’ll know it’s done when it’s bright green in color and a little bit wilted.  Let the collard green leafs dry on paper towels before using as wraps!

Cabbage slaw

1 head cabbage

1 bunch scallions (optional), chopped

1 tablespoon chopped fresh herbs (your choice!)

1.5 teaspoon vinegar (I like apple cider and rice vinegar here, but any will work)

1 teaspoon olive oil or sesame oil

1 teaspoon salt

½ teaspoon pepper

Cut the cabbage in half, and place the cabbage cut-side down on the cutting board.  Thinly slice the cabbage so that you have “shreds.”

Combine and toss cabbage and the remaining ingredients.  Let marinate in the fridge while you prepare the rest of your meal!

To create the wraps:

Lay one of your collard green leafs flat on the counter or your plate.

Use protein filling of your choice (I used sliced steak) and place a few pieces on the middle of the collard green. Top with a few spoonfuls of your slaw and any other toppings of choice (grilled onions and hot sauce are great here too).

Fold in the two long sides of your collard green (the top and bottom of your leaf- where you trimmed off the stem). Starting on one end of the leaf that is not folded in, roll the leaf in to create a “burrito” or wrap that encases your fillings!

Eat and enjoy!

RECIPE: Yotam Ottolenghi’s Pasta and Zucchini Salad

This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.

Salt

black pepper

⅔ cup sunflower oil

3 medium zucchini, cut into 1/4-inch-thick slices

1 ½ tablespoons red wine vinegar

¾ cup frozen edamame

2 cups basil leaves, shredded coarsely

¼ cup parsley leaves

⅓ cup olive oil

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 ½ tablespoons capers

7 ounces buffalo mozzarella, torn into chunks

Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

RECIPE: Lightened-Up Creamy Avocado Basil Pesto (no oil added)

A lightened up pesto without any added oil! The secret is using an avocado to get a creamy texture that's unbelievable!  You can also omit the pine nuts if you prefer. 

INGREDIENTS

·         1 cup packed fresh basil leaves

·         1/2 large ripe avocado

·         2 cloves garlic

·         2 tablespoons pine nuts

·         1 tablespoon fresh lemon juice

·         3 tablespoons water, plus more if necessary

·         1/4 cup grated parmesan cheese

·         sea salt, to taste 

INSTRUCTIONS

1.  Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl and stir in the cheese.

2.  Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

New to pesto? Here are some delicious ways to enjoy it:

-Toss 1/4 cup in with some whole grain or gluten free pasta for an easy weeknight dinner. Add chicken for extra protein.

-Stir into cooked quinoa and add a few cherry tomatoes for an easy weekday vegetarian lunch.

-Spread it on toast and top with a few other extras like sliced tomatoes, avocado, sprouts and chia seeds

-Use it as a sandwich spread for your grilled cheese; it’ll add a ton of flavor!

-Toss in 1/2 cup spinach for extra nutrition! 

RECIPE: Jessica’s Marinated Chickpeas

These marinated chickpeas are a little spicy, a little sweet, and totally irresistible. This recipe as great on its own as a light meal or appetizer, or served on salads or inside pitas. Recipe yields about 6 side servings.

INGREDIENTS

• 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
• ⅔ cup chopped roasted red peppers (I used most of a 12-ounce jar)
• ⅔ cup crumbled feta cheese
• ½ cup chopped fresh basil
• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon + 1 teaspoon honey
• 4 medium cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (scale back significantly if sensitive to spice)

INSTRUCTIONS

1. In a medium serving bowl, combine the chickpeas, red peppers, feta and basil.
2. In a small bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, salt, pepper and red pepper flakes.
3. Pour the dressing over the chickpeas and stir. Cover the bowl and stick it in the fridge for at least 30 minutes, for best flavor. The salad keeps for up to 5 days in the refrigerator.

NOTES

Recipe from The Pretty Dish by Jessica Merchant. I doubled it.

MAKE IT DAIRY FREE: I think you could replace the feta with sliced Kalamata olives and/or sliced pepperoncini peppers, to taste. They won’t make up for the creaminess of the feta, though.

CHANGE IT UP: Jessica suggests that you can substitute cannellini or great Northern beans for the chickpeas.

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

RECIPE: Spaghetti Squash with Onion, Garlic, and Parmesan Cheese

INGREDIENTS1 spaghetti squash
2–3 tablespoons butter
1/4 cup onion or leeks, minced
2 cloves garlic, finely minced
1/4 cup fresh parsley or basil, minced
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese
PREPARATION

• Preheat oven to 375 °F.
• Pierce squash a few times with a fork or sharp paring knife (to let steam escape).
• Bake for 60 minutes, or until a paring knife easily pierces skin with little resistance
• Let squash cool for 10 minutes.
• Cut squash in half, lengthwise.
• Using a large spoon, remove and discard the seeds and pulp.
• Use a fork to scrape the squash into long strands, like spaghetti.
• Heat butter in a large sauté pan over medium heat.
• Add garlic and onion, and cook for 3–5 minutes until soft.
• Add parsley and salt, and stir in spaghetti squash strands.
• Toss well, sprinkle with Parmesan cheese, and add more salt to taste.
• Serve warm. (Squash should be al dente—with a slight crunch).

 Serves 4. Prep time, 15 minutes; cook time, 1 hour.

RECIPE: Succotash with Parsley Drizzle

Ingredients

2 teaspoons olive oil

1 small onion, diced

2 cloves garlic, minced

4 ears corn, or 2 1/2 cups frozen corn kernels, thawed

1 (10-ounce) package frozen lima beans, thawed

1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced

1 pint grape tomatoes, halved

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon cider vinegar

1/4 cup chopped fresh basil leaves

Parsley Drizzle:

1 cup lightly packed flat-leaf parsley leaves

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoons water, as needed to slacken

Directions

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Stir the vinegar and basil into the succotash, season with salt and pepper, to taste, and serve. Garnish with Parsley Drizzle.

Parsley Drizzle: Combine all ingredients in a blender and puree.

RECIPE: Ratatouille

Ingredients

2 garlic cloves, minced

1 cup tomato puree. (I used Muir Glen tomato sauce)

2 Tbsp. olive oil, divided

1/2 onion, thinly sliced then cut in half. It's ok if the pieces come apart. I used a mandolin for all the vegetables, to get thin even slices.

1 small eggplant, sliced. Cut slices in half, if needed. Or you can use a smaller Italian eggplant, if available.

2 small zucchini, sliced thinly

3-4 roma tomatoes, sliced thinly.

2 small yellow squashes, sliced thinly

2 red peppers, sliced thinly. I cut my pepper in half, sliced it thinly, then used 1-4 pieces when layering.

1-2 tsp. thyme- you will sprinkle over the top

1-2 tsp. basil

salt and pepper to taste

Instructions

Preheat oven to 375 F.

Pour tomato sauce in the bottom of a round, oval or square baking dish. I used a round one to create the spiraled effect, but any type of dish would work. My dish measures 10 1/2 inches across

Add the minced garlic and one tablespoon of olive oil into the tomato sauce. Stir to blend and season with salt, pepper, and a small sprinkling of basil (approx. 1/2 tsp.)

Wash all of your vegetables, and dry thoroughly. Trim ends.

Using a mandoline, adjustable-blade slicer, or a very sharp knife cut the onion, eggplant, zucchini, yellow squash, tomatoes, and peppers approximately 1/16-inch thick.

In your palm or on your cutting board, layer your vegetables in a pattern. This was my pattern, eggplant, tomato, onion, yellow squash, red pepper, zucchini, tomato, eggplant...repeat.

Once I had a sizeable stack, I placed it on its side in my dish. The purple side of the eggplant should be up. I started on the outside of the dish and worked my way in.

Cut a piece of parchment paper to the size of your baking dish and tuck in the paper around the edges. This will help seal in steam.

Bake for 35-45 minutes.

Notes

We sometimes top with mozzarella cheese and call it dinner! You can also use a hard cheese like Parmigiano Reggiano. Spoon over cous cous, rice, or quinoa for a heartier meal.

RECIPE: Summer Farro Salad

 3 tbsp olive oil, + more to taste

10 oz farro

2 small zucchini or squash, sliced into 1/2" half moons

1/2 lb green beans, chopped into 1" pieces

2 ears of corn

2 garlic cloves

1 tbsp fresh oregano

1/4 cup roughly chopped or torn basil leaves

Fresh mozzarella in chunks or small balls

Chili flakes to taste

Salt + pepper to taste

1. Cook the farro per instructions. Set aside.

2. Boil unsalted water in a large pot. Once boiling, add ears of corn and cover. Cook for ~10 minutes, drain, and let cool enough for handling.

3. While corn is boiling, mince garlic.

4. Heat 1 tbsp of olive oil in a skillet over medium heat. Add garlic and cook til fragrant.

5. Add green beans and season with salt/pepper.  Cook for ~1-2  minutes.

6. Add zucchini and squash and cook, stirring frequently, for ~ 6 minutes or until done but not mushy.

7. Season with fresh oregano and remove from heat.

8. Add farro to a large bowl. Lightly cover with olive oil, roughly 1 - 2 tbsp.

9. Cut corn off cob. Add to farro.

10. Add zucchini, squash, green beans, basil and mozzarella.

11. Season with chili flakes and serve!

*Serving suggestions: This dish works cool or heated. I prefer it slightly warm. To make it a filling meal, top with a fried egg.

RECIPE: Zucchini and Fresh Corn Farmers' Market Salad with Lemon-Basil Vinaigrette

This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.

SERVES 2

Ingredients

1 small or medium zucchini

1 small or medium yellow squash

1 ear of corn, shucked and cleaned, with the kernels cut off the cob

1 ounce goat cheese

Lemon-Basil Vinaigrette (recipe below)

Red pepper flakes

Kosher salt and freshly ground black pepper

A few leaves of fresh torn basil

*optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette

½ cup good olive oil

3 tablespoons fresh lemon juice

1 tablespoon fresh basil, chopped

1 teaspoon Dijon mustard

1 clove minced fresh garlic

Kosher salt and freshly ground black pepper to taste

Instructions

For the Salad

With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

For the Lemon-Basil Vinaigrette

Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

Note: You'll have vinaigrette left over to use on other salads, or make this one again!