Meatless Monday – Rustic Roasted Tomato Tart

by joycevandenbergporterJuly 6, 2015

I can’t say enough about these roasted tomatoes – drizzled with balsamic and honey and slow roasted until they reach caramelized perfection. Their cooking juice alone is worth the price of admission, delicious as a dipping sauce for a crusty baguette. But that’s not all! I layered the lovely roasted tomatoes over a bed of fresh mozzarella and then folded it all in a buttery crust to form a rustic tart. You would never know that the crust is actually good for you because it’s so yummmy, but it’s made with 100% White Whole Wheat Flour. No that wasn’t a typo. I used a whole grain flour made from white whole wheat, which is a different kind of wheat whose germ has a lighter color and milder in flavor than the more traditional ‘red’ wheat. It has the same nutritional value as whole wheat but is not as heavy, making it a better choice for baking. I believe in making food healthy but not at the expense of taste. Win, Win!

These roasted tomatoes are really sweet and flavorful, great layered in sandwiches or mixed in with other vegetables. I know I will be making these over and over again! I know I already said this, but it bears repeating. The sauce is ‘to die for’ so carefully pour every last drop into a small bowl and use it as a dipping sauce.

Tomatoes are America’s favorite vegetable (even though it’s technically a fruit) and they are so wonderful when they are in season like right now, fresh from the vine. You can just taste the goodness! If you are worried that cooking tomatoes, destroys the nutrients, don’t. Tomatoes are one of the veggies that actually benefits from being cooked. Most people know that tomatoes are loaded with vitamins and nutrients, like lycopene, an antioxidant that helps protect our immune systems. The best way to get lycopene, which is in the skin and gives tomatoes their red color, is through cooked or processed tomatoes. Cooking them with a little healthy oil helps carry the lycopene into the bloodstream. ( Best Health Magazine) So roast away! You won’t regret it…

TIPS: This recipe would be easy to make vegan. Just omit the cheeses which are not necessary anyway, as the star of this dish is really the roasted tomatoes. To veganize the crust, substitute a vegan butter or oil and brush the crust with non-dairy milk before cooking. Then I would suggest sprinkling the tomatoes and especially the crust with a coarse salt and more herbs before baking.

I spotted this recipe in the Farm Fresh – Summer, 2015 magazine, although I added a layer of fresh mozzarella beneath the tomatoes and used white whole wheat flour for the crust for a more nutritious tart.

RUSTIC ROASTED TOMATO TART

7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella, sliced (optional)
1/4 cup parmesan, shredded(optional)

CRUST (or your favorite pre-made crust)

1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter
2 Tbsn + 1 tsp ice water
1 egg (for glazing the crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days. (Or to save time later, you can roll it into a 12 inch round, then wrap it in plastic and store in the refrigerator)

Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.

Cut tomatoes in half horizontally and carefully remove seeds.

Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.

Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.

Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!

While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.

Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.

Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.

Fold the edge of the dough up and over the tomatoes, pleating as you go.

Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.

Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

CRUST (or your favorite pre-made crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days.
Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.
Cut tomatoes in half horizontally and carefully remove seeds.
Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.
Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme. Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!
While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.
Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.
Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.
Fold the edge of the dough up and over the tomatoes, pleating as you go.
Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.
Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

Meatless Monday – Eggs Baked in Avocado Cups

by joycevandenbergporterMarch 30, 2015

Ever feel like you’re running a Bed & Breakfast? That was me this past weekend, which was a whirlwind of my adult kids and various friends visiting from Maine. It was so much fun but that many people around means that the kitchen is always hoppin’. Saturday night I came home to this gorgeous bowl of eggs sitting by my front door. I have an arrangement with my next door neighbor, Sandy. I give her all of my kitchen scraps for her chickens who magically turn them into eggs. What a deal! Happy chickens and happy neighbors! These colorful eggs also bring back memories. My Mom raised chickens when I was a kid, so I grew up on multi-colored beautiful eggs like these from chickens who get to run around outside in the sunshine. So now, even though I don’t have my own chickens, I do have a ‘chicken bucket’ for my scraps. I’m sure this photo will make my Mom smile…

Sunday morning rolled around and I decided to make Eggs Baked in Avocado ‘Cups’. Fresh eggs from happy chickens + perfectly ripe avocado =heavenly. As is my usual way, I looked around the kitchen to see how I could snazz them up and spied a yellow bell pepper and a zucchini, which I quickly chopped into small pieces to make what I always call vegetable ‘confetti’. Throw on some fresh parmesan, red pepper flakes, salt and pepper, and a handful of freshly chopped parsley, yum! I served this as a breakfast buffet for my guests who got up at various times but it would also make a great dinner served with a fresh green salad. The beauty is that it doesn’t have to be served piping hot. It is just as good warm or at room temperature. You can also vary toppings based on personal tastes or what you have on hand.

TIPS: The larger the avocado, the better. Or perhaps the reverse is true as well, the smaller the egg, the better. Most eggs won’t fit inside a regular Hass avocado, so I scooped out a bit of the avocado to make a larger opening for the egg. Then I used the avocado I scooped out to make Avocado Mango Smoothies for all of us to sip on while we waited for the eggs to bake. I like these so much that I now stock frozen mango chunks. You can substitute the yogurt for a banana for a non-dairy, vegan smoothie. Recipe HERE for Avocado Mango Smoothie

EGGS BAKED IN AVOCADO ‘CUPS’

4 fresh pasture raised eggs (if available)
2 ripe but firm avocados
1/2 yellow, red or green bell pepper (optional)
1/2 zucchini (optional
1/4 cup shaved or grated parmesan (optional)
1/4-1/2 tsp red pepper flakes (optional)
salt and pepper to taste

Halve each avocado and remove the pit. Scoop out some of the flesh to enlarge the hole to make room for the egg.

Place avocados in a small baking dish cut side up. If they are wobbly, place them snuggly in a smaller pan to prop each other up. Sprinkle with salt and pepper.

Crack one egg at a time into the holes of each avocado.

If you are using vegetable ‘confetti, finely dice pepper and zucchini (or any other veggie you prefer) and saute for a few minutes in butter or oil until slightly softened.

Sprinkle confetti over eggs. Season with red pepper flakes, salt and pepper and top with parmesan, if using.

Bake at 400°F for 15 to 25 minutes, or until your egg whites are set and the yolks are to your liking. (If you don’t like a runny yolk, you can slightly beat the egg before adding them to the avocado.)

To serve, top with freshly chopped parsley and a side of Sriracha.

Eggs Baked in Avocado Cups

Servings: 4
Time: 30 minutes
Difficulty: easy
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Halve each avocado and remove the pit. Scoop out some of the flesh to enlarge the hole to make room for the egg.
Place avocados in a small baking dish cut side up. They will stand up better if you place them snuggly in the pan to prop each other up.
Crack one egg at a time into the holes of each avocado.
If you are using vegetable ‘confetti, finely dice pepper and zucchini (or any other veggie you prefer) and saute for a few minutes in butter or oil until slightly softened.
Sprinkle confetti over eggs.
Season with red pepper flakes, salt and pepper and top with parmesan, if using.
Bake at 400°F for 15 to 25 minutes, or until your egg whites are set and the yolks are to your liking. (If you don’t like a runny yolk, you can slightly beat the egg before adding them to the avocado.)
To serve, top with freshly chopped parsley and a side of Sriracha.

Meatless Monday – Penne Pasta with Asparagus & Kale

by joycevandenbergporterMarch 16, 2015

Thinking green for tomorrow? Asparagus is in season, so it must be spring! Hey it’s a spring vegetable and I’ve always considered asparagus a harbinger of spring even though I know spring doesn’t officially begin until the 2oth. My Dad used to pile us kids into the car on sunny spring Saturday mornings, and head out to the countryside, armed with sharp knives and plastic bread bags (which ‘back in the day’ were used for everything including snow shoe coverings) to ‘hunt’ for wild asparagus. Of course, now I know that some of the fields were really abandoned asparagus farms that were turned into open space after big business moved in, which was why asparagus were so abundant and easy for little kids to find. Sometimes we would feel inclined to sample a particularly tender young spear right on the spot. My brothers and sisters and I loved the hunter-gatherer experience and would return home flush with our victory spoils. Then my Mom would make a huge pile of steamed asparagus for dinner. Yum! Just for fun I found a photo of asparagus growing in the wild compliments of Wild Asparagus Growing. Brings back memories.

This pasta dish is so delicious and it’s simplicity is refreshing in that it has minimal ingredients and you can have dinner on the table in 20 minutes or less. That already makes it a big winner in my book… however, we can also talk about how good it is for you too. You already know that Kale is a nutritional powerhouse packed with vitamins and minerals. But did you know that kale has more health benefitting phytochemicals than an other leafy green veggie? Yeah, there’s a reason so many people are riding the kale train.

Asparagus is no slouch itself. Here are five things you may not know about asparagus:

It’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
It is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.
Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.
Another anti-aging property of this delicious spring veggie is that it may help our brains fight cognitive decline. Like leafy greens, asparagus delivers folate, which works with vitamin B12—found in fish, poultry, meat and dairy—to help prevent cognitive impairment. In a study from Tufts University, older adults with healthy levels of folate and B12 performed better on a test of response speed and mental flexibility. (If you’re 50-plus, be sure you’re getting enough B12: your ability to absorb it decreases with age.)
One more benefit of asparagus: It contains high levels of the amino acid asparagine, which serves as a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts. This is especially beneficial for people who suffer from edema (an accumulation of fluids in the body’s tissues) and those who have high blood pressure or other heart-related diseases.

So there you have it. Simple, delicious and will make you live longer and healthier, younger and smarter. What a combo! Eat up!

PENNE PASTA WITH ASPARAGUS AND KALE

3/4 lb penne pasta (preferably whole grain)
1 small bunch kale
1 bunch asparagus
3-4 cloves garlic, chopped
2 Tbsn butter
1 Tbsn olive oil
1/2 cup scallions or spring onions, chopped
zest from one lemon
1 Tbsn fresh thyme
1/4 cup parmesan, shredded or flaked

Cook pasta according to directions. Scoop out and reserve 1/2 cup pasta water before draining. Wash and prepare vegetables.

Stack kale leaves and slice them sideways into julienne strips. If your kale has a prominent center rib, remove it first. Discard the stems.

Saute the kale and garlic in the butter and oil for several minutes.

Cut the asparagus into 2 inch pieces and add to kale. Saute for about 5 minutes. Kale should be soft and asparagus softened but still slightly al dente.

Turn off heat and add lemon zest, spring onions and thyme and stir

Add pasta and parmesan, if using, and toss to combine, adding pasta water to desired consistency.

To serve, top with more parmesan, if desired.

Penne Pasta with Asparagus and Kale

Servings: 4
Time: 20 minutes
Difficulty: easy
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Cook pasta according to directions. Scoop out and reserve 1/2 cup pasta water before draining.
Stack kale leaves and slice them sideways into julienne strips. If your kale has a prominent center rib, remove it first. Discard the stems.
Saute the kale in the butter and oil for several minutes.
Cut the asparagus into 2 inch pieces and add to kale. Saute for about 5 minutes. Kale should be soft and asparagus softened but still slightly al dente.
Turn off heat and add lemon zest, spring onions and thyme and stir
Add pasta and parmesan, toss to combine, adding pasta water to desired consistency.
Top with more parmesan, if desired.

Frittata with Potatoes and Beet Greens

by joycevandenbergporterMarch 12, 2015

Ever wonder what to do with those gorgeous beet tops after you’ve used the beets? It seems like such a waste to throw them out, especially since they have more nutrition than the actual beets do. Not kidding! Beet greens provide good amounts of protein, vitamins and minerals, and are also a great source of fiber. They belong to the chenopod family— which includes beets, chard, spinach and quinoa. The red and yellow pigments indicate their abundance of phytonutrients which provide many health benefits.

I often saute beet greens in butter and garlic for a tasty side dish but this time I wanted to see if they could substitute for greens I would normally use in baking. That said, if you don’t have beet greens, Rainbow swiss chard (which now you know is in the same botanical family) would work very well instead. I chopped them up stems and all and sauteed them with red onion and shredded potato before baking in the oven with the eggs and cheese. This savory frittata makes a delicious breakfast or a wholesome dinner.

I would like to add a note about eggs. I am lucky enough to live next door to a small family of chickens. I give them my kitchen scraps and in return I get fresh eggs. Aren’t they pretty? When I do buy eggs, I no longer buy them from factory farms (which are hideous, dirty and cruel). I only buy Pasture Raised Eggs which come from chickens that actually run around outside on a real farm. It’s worth the additional cost to me. The eggs are more nutritious (just look at the difference between the anemic FF egg and the bright yellow pastured egg). Photo compliments of Supernutrition Academy.

I also feel that my loudest voice is how I spend my dollars. Money talks. Using your pocketbook is the best way to vote for and support the small farmer. People often tell me they are confused by all the labels and don’t know what to buy. Here is a great article, Decoding the Terms: Cage Free, Free Range, Pasture Raised Eggs, which describes in plain English what the terms on egg cartons really mean. It might not be what you think.

TIPS: A cast iron pan is by far the best pan to use in cooking a frittata as it is heavy, retains even heat and can go from stovetop directly into the oven. If you don’t have a heavy pan that can go in the oven you can try doing it all on the stovetop but you will have to flip it halfway through which can be tricky. Lacking the correct pan, I would be more inclined to saute all veggies on the stovetop and pour it all in a greased baking dish and do the rest of the cooking in the oven. I usually do not add milk or cream to my frittatas since my husband is averse to cream, however, if you want to ramp up the creaminess stir in 1/2 cup milk, cream or plain yogurt to the eggs before pouring them over the veggies. I used a combination of havarti and gouda which was a great combination but this is a good use for the bits of cheeses left in your refrigerator. They will melt together nicely with the eggs and potatoes.

FRITTATA WITH POTATOES AND BEET GREENS

1 bunch beet greens or rainbow swiss chard (about 2 cups chopped, stems and all)
1/2 red onion
1 potato
10 eggs
1 cup gouda, gryuere or havarti cheese, grated
1/4 cup grated parmesan
salt and pepper to taste

Chop red onion and saute in butter several minutes. Rinse beet greens well and chop them into one inch pieces. Add them to the onion mixture and saute for another 5 minutes.

Grate potato by hand or with a food processor and add to greens and onions. Saute another 5 to 7 minutes until potatoes lose their raw taste and the greens are soft.

Stir in cheeses.

Beat eggs in a medium bowl and season with salt and pepper. Pour them over the veggie mixture, making sure to even out all ingredients.

Bake in 375 degree oven for 10 minutes. Top should be slightly golden and puffy. If it doesn’t look ‘set’ cook another five minutes. Serve warm or room temperature.

Frittata with Potatoes and Beet Greens

Servings: 4-6
Time: 30 minutes
Difficulty: easy
Print

1 bunch beet greens or rainbow swiss chard (about 2 cups chopped)
1/2 red onion
1 potato
10 eggs
1 cup gouda, gryuere or havarti cheese, grated
1/4 cup grated parmesan
salt and pepper to taste

Chop red onion and saute in butter several minutes
Rinse beet greens well and chop them into one inch pieces. Add them to the onion mixture and saute for another 5 minutes.
Grate potato by hand or using a food processor and add to greens and onions. Saute another 5 to 7 minutes until potatoes lose their raw taste and the greens are soft.
Stir in cheeses, except parmesan.
Beat eggs in a medium bowl and season with salt and pepper. Pour them over the veggie mixture, making sure to even out all ingredients. Top with parmesan
Bake in 375 degree oven for 10 minutes. Top should be slightly golden and puffy. If it doesn’t look ‘set’ cook another five minutes.
Serve warm or room temperature.