Cheddar and Tomato Tart

I had some tomatoes that I needed to use. I wanted to cook them somehow but not turn them into a sauce. I decided a tart of sorts would be nice. This is a really quick assembly using a pre- made piecrust. The hardest thing about the whole recipe is slicing tomatoes and deseeding the slices, and that's not hard at all! I used a white cheddar (because that's what I had) and a little Dijon for some zing and rosemary, just because it needed something fresh. I used pie crust, but I think it would be really good with puff pastry as an alternative. I served this as a side dish to grilled chicken and some fresh green beans. It was delicious. Here's what you'll need:

1 frozen pie crust, thawed
tomatoes (I like Compari)
Dijon mustard
fresh rosemary
salt & pepper

Start by slicing and deseeding the tomatoes. I made the slices about 1/4" thick. Lay the slices out on paper towels and sprinkle with salt. Let them sit for about 5-10 minutes. The salt will draw out the excess moisture so that your tart won't get soggy when it cooks.

While the tomatoes are drying out a bit, unroll the piecrust and spread it with some of the Dijon mustard.

Sprinkle the minced fresh rosemary on top.

Add the sliced tomatoes.

The last thing you need to do before you bake it is to turn up the edges of the crust. It's rustic, so don't try to make it perfect. This is going to keep anything from oozing over the edge.

Bake at 350 degrees for 20 minutes. Remove from the oven and add the cheese then return it to the oven until the cheese is melted and the crust is brown. It should take a total of 30-40 minutes.

Enjoy!

Lynn

Vegetable Medley

About this time of the year, I get a little tired of root vegetables, brussels sprouts and greens. Don't get me wrong, I'm all for eating seasonally, but sometimes I want something a little lighter. This vegetable salad is made with canned and frozen vegetables, so you can make it any time of the year. It's marinated, so mix it up at least a day before you want to eat it. The good news is that it gets better as it sits. Add other veggies or leave out some if you don't like them to make it your own. Here's what you'll need:

1/4 C brown sugar
2/3 C tarragon vinegar
1/3 C salad oil
garlic salt
salt & peper
tobasco
1 can green beans
1 can mexicorn
1 large red onion, sliced thinly
1 pint cherry tomatoes (I use yellow and red)

Start by draining the green beans and rinsing them in cool water. Add to a large bowl.

Next, drain the corn and add it to the beans.

Now, thinly slice the onion and add to the mix. I use my mandolin for this part.

Slice the tomatoes in half and add them.

Now make the dressing by mixing together the oil, tarragon vinegar, brown sugar, garlic salt, and tobasco, stirring to combine.

Pour the dressing over the vegetables and mix well.

This is where I always have to transfer it to a larger bowl because I've underestimated the volume...

Store in the refrigerator. Serve cold. It will be good for a week if it lasts that long!

Enjoy!

Lynn

Chorizo Mexican Breakfast Sandwich

I've been home alone this weekend and getting a lot done around the house. When I'm home alone and working on projects, I tend to forget to eat until I realize that I'm ravenous. That's what happened this morning. I was up early for church and when I got home I dove right into the kitchen organizing project I started the day before. The next thing I knew, it was 11:30 and I realized I hadn't eaten yet. A quick check of the fridge to see what I had on hand, and this chorizo Mexican sandwich was born. It was a quick assembly and not much cooking. Chorizo is one of those staples I like to keep on hand because of it's intense flavor and versatility. An English muffin, some pepper jack cheese, and a little avocado and I was ready to eat. Here's what you'll need:

For 1 sandwich