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Tomato, zucchini, goat cheese and thyme tart recipe

Any recipe that uses up a good amount of veggies is a hit with me. I tend to go overboard at the farmers market — this time of year everything looks so delicious! — but it’s important not to let food go to waste. According to a Guardian report, roughly 50 percent of all produce in the United States is thrown away amounting to $1,600 in annual food waste for every family of four. With this staggering number in mind, I’ve made it a point recently to keep recipes on hand that use unusual vegetables, vegetables in bulk, or difficult herbs sometimes delivered in the CSA. Juices and stews are great for this task, but sometimes your veggies are just too darn pretty to hide. Tarts and galettes are a great option for showcasing those shiny vegetables, while also allowing plenty of space for layering and packing in leftover produce. You could easily throw in another layer of zucchini to…

Caprese garlic bread, a can’t miss

Garlic bread and sauce can be a meal in my house. But what do you do to give an upgrade to this basic bread staple? Add melty mozzarella, fresh sliced tomatoes and green basil, of course. Serve as a side with pasta, or eat all on its own. Caprese Garlic Bread Serves 6-8  Ingredients 1 loaf Italian bread, halved 1 stick butter, softened 2 cloves garlic, minced 1 1/2 cups shredded mozzarella 2 medium tomatoes, sliced 1/4 cup balsamic reduction 6-8 fresh basil leaves, sliced Himalayan cooking and table salt Directions  Preheat oven to 350ºF. In a medium bowl, add butter, garlic and salt. Mash together until soft and blended. Spread mixture on both halves of bread. Place bread halves on a baking sheet, and bake about 15 minutes or until bread is lightly toasted and just barely brown. Evenly sprinkle the mozzarella over both halves of the loaf. Top with tomato slices, and bake…

Fresh and easy summer tomato, peach, jalapeño gazpacho

If you’re expecting an abundance of tomatoes, let me suggest an easy way to them up: gazpacho. Gazpacho is a traditional dish from the Andalusia region of southern Spain. Cities in the area, including Córdoba and Seville, average summer temperatures nearing 100ºF, so it’s no wonder locals have their pulse on what makes a refreshing but nutritious summer meal. Unappetizingly, the vegetable-based, soup-like dish is sometimes referred to as a “liquid salad” or “cold soup” — but don’t let that scare you. The flavors fall somewhere between tangy vegetable juice, veggie soup and Mexican salsa, but it’s a unique dish all on its own, that in no way begs to be warmed. When your fruit baskets start filling with an excess tomato crop, try whipping up a batch of gazpacho and serving with a loaf of garlic bread. You’ll keep yourself, or your family, full, cool and satisfied. Summer tomato, peach,…

Quick and easy appetizer for anytime

Sometimes you want something a little fancier than chips and salsa as a snack or appetizer for your friends. These are perfect because you can keep the pre-made pastry shells in your freezer for up to 3 months. They look like you put a ton of time into them, but you can get these plated in under a half hour. I made these for breakfast one morning as something out of the ordinary, and everyone loved the idea. I had three flavors combos: Egg, onion and mushroom Warm berries and cream cheese Brie with dried figs and apricot slices INGREDIENTS 1 package puff pastry cups (I use these from Pepperidge Farm) OR 2 packages puff pastry shells Toppings: I used cream cheese and berries; eggs, onion and mushrooms; and brie with dried figs and apricots DIRECTIONS Follow directions for baking pastry shells in oven. Prepare fillings to your liking. Cook eggs and mushrooms in separate…