Endless Summer

Today I am celebrating tomatoes! There is nothing like a sweet, fresh tomato picked just a few days shy of purchase. Much better than the alternative of green tomatoes ripening in a truck under the guise of ethylene. I love my tomatoes basking in the sun and then being lovingly transported just a few miles up the road to the market. This morning, there were so many beautiful tomatoes in every color you can think of, and since I couldn't stop grabbing some, I decided to make a delicious tomato tart with all my juicy tomatoes! I also picked up some amazing herbs to make the crust.

I cant believe I forgot how fantastic year round farmer's markets are! September, October, December, April; it doesn't matter here. There is abundance everywhere and it makes for one terrific year round summer eating extravaganza! In Chicago winter, I would salivate just thinking about the first taste of heirlooms.  These were pretty sad looking in the grocery stores, and it was impossible to find locally grown in the dead of winter in the Midwest (especially since 90% of it was buried under a layer of snow!). So imagine my delight that I am now in Southern California and all of Summer's beautiful bounties are available everywhere...all.the.time!

Layers of goodness look so delicious

Tomato Onion Tart

For the Crust:
1/3 cup fresh herbs (I used tarragon, basil, rosemary and chives; but any fresh herb will do)
1 garlic clove
1 1/4c flour
1 tsp salt
1 stick chilled butter cut into 10 pieces
5-6 tbs cold water

The tart:
2 Japanese tomatoes sliced (smaller heirloom variety and sweeter...so good! But vine tomatoes or any medium size tomato will do)
1/2 cup cherry tomatoes halved
6 oz mozzarella
2 oz feta
1/2 cup caramelized onions (cook in BUTTER for 20-25 minutes on low, stir sparingly, let cool)
4 oz shredded parmesan cheese
1 tbs chopped chives
dash of salt and pepper
Olive oil

To make the crust: Place herbs and garlic in a food processor and pulse until finely chopped. Add flour and salt and pulse a few more times. Add butter and pulse until little pea size balls form. Add water one tablespoon at a time and pulse until the dough folds over onto itself. Shape into a flat circle about 1 inch thick and refrigerate for one hour. Roll out into 10-12 inch circle and lay over a greased tart pan. (You can also make smaller individual tarts in which you will break up the dough and roll out the appropriate size)

Layer bottom of tart with sliced mozzarella cheese and feta (sliced or crumbled). Next, layer onions, then tomato slices, then cherry tomatoes evenly spread out. Sprinkle with parmesan cheese. Fold the outer layer of crust onto outside of tart. Sprinkle remaining chives on top. Top with a dash of salt and some olive oil over entire tart.

Bake on 375 for 35-40 minutes until the cheese is bubbling and the crust is a golden brown.
Pair with a crisp dry white and a salad for a delicious summer savory treat!

Tomato Onion Tart

Enjoy!
Happy Eating!
Kendra

Cookbooks to Inspire

My mom pulled out this cookbook from the early 90's and I was so amused by it. The photography was overexposed and the food looked unappetizing in a sea of shadows and color filters. Definitely nothing like what we see today!

Cook books used to be just that, books with recipes and maybe a few pictures to see some of the dishes. These days, they are works of art! Filled with amazing photos of delicious recipes that make your mouth water and your stomach growl. Below are some of the most inspiring cookbooks I have seen lately. These do not just have recipes that you want to make, but also pictures of places, food, families and beautiful things that inspire and make you happy to be alive and in a kitchen somewhere on the planet.

Yvette Van Boven: the Home Made series

     

  

Supper Club: Kerstin Rodgers

 

Venezia: Food and Dreams by Tessa Kiros

 

Morocco by Jeff Koehler

 

Happy reading and Eating!

Kendra

What's for Dinner?

So, my husband and I have become advocates of the family dinner! Since having Sam, dinner time has become our "together" space. A place where we can talk about our respective days, discuss politics, be entertained by our son's goofy antics, and best of all, listen to some great jazz, share a glass of wine and relax! For the last few months, we have planned our meals each week and it has saved us time and money! Plus, we always have something to look forward to every night! I love that the most common question in our lives now is: "so...what are we making for dinner?".

This week, after scouring magazines, books, and my own recipe index, we created the following menu for this last week. We will usually allow for one night off and order something, finish left overs, or if we can get a sitter, actually go out on a date!

1. Stuffed Acorn Squash with Chorizo
2. Rigatoni with Roasted Cauliflower and Brussel Sprouts
3. Potato and Onion Enchiladas
4. Chicken Pot Pie
5. Turkey Meatball Subs with Peppers and Onions
6. Baked Macaroni and Cheese

I know that making dinner every night can seem a bit daunting, but its actually quite easy once you get the hang of it. And planning your meals makes grocery shopping a breeze and gives a sense of purpose (of course I still love browsing the aisles of Whole Foods for future purchases, or aspirational dish ideas)! Below are a few of the recipes we tried out this week!

Roasted Cauliflower and Brussel Sprouts Rigatoni
(adapted from a Real Simple recipe)

Roast the veggies

• 1 pound fresh brussel sprouts halved
• 3 cups small cauliflower florets
• 1/2 onion chopped
• 4 tbs olive oil
• salt and pepper
• 1 package of Rigatoni (cooked to your liking)
• 1 cup cherry tomatoes halved
• 1 cup shredded Parmesan cheese
• red pepper flakes (optional)

Preheat oven to 400 degrees. Line a baking sheet with foil and place brussel sprouts, onions and  cauliflower. Pour two tables spoons of oil on vegetables and toss. Season with salt and pepper. Roast for 20 minutes. Meanwhile, cook pasta, chop tomatoes and shred the cheese.

Once veggies are done roasting, combine all ingredients in an oven safe casserole dish and toss with remaining olive oil and Parmesan cheese. Place in oven for 10 minutes until cheese is melted and dish is warmed throughout. Serve with soup or salad, pair with an outstanding red and savor! This dish is packed full of vitamins and nutrients and is delicious.

Roasted Brussel Spouts and Cauliflower Rigatoni

Next up...Turkey Meatball Subs!
Happy Eating!
Kendra

Pumpkin Oatmeal with Raisins and Walnuts

Hellooo Fall!!! My favorite time of year for several reasons: warm cozy apple cider, falling leaves, red trees, cooler days and nights, Thanksgiving, Halloween and pumpkins! During this time of year, I probably eat my weights worth in squash, and you will see these delicious veggies highlighted in my recipes all season. There is nothing like eating fresh ingredients when they are at their peak! This dish is no exception; light on the sweetness, but heavy in nutrition as this baby packs a one two punch with tons of iron, fiber, potassium and vitamin A and E! It is just the right start to a cold morning!

Pumpkin Oatmeal

• 1 cup almond milk
• 3 cups water
• 1 cup steel cut oats
• 1 cinnamon stick
• 1 tsp vanilla
• 1/4 c brown sugar
• 1/2 c pumpkin
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves 
• 1/2 c walnuts or toasted pepitas
• 1/2 c raisins

Bring water and milk to a boil. Add oats and bring to a boil, then lower heat and simmer uncovered for about 20 minutes. Stir in vanilla, sugar and cook for another 5 minutes. Add pumpkin, nutmeg and cloves and let cook for another 5 minutes until consistency is to your liking. Top with 1 tbs of raisins and 1 tbs of walnuts. Dash with a little cinnamon and call it a day (or morning!).

Happy Eating!
Kendra

Tahini-free Hummus

 I love hummus because its really easy to make and a better alternative to mayo or fatty dips for your veggies. Plus, when you make it at home, you get to make it to your liking! I am not a huge fan of tahini and I LOVE my hummus with a lot of garlic. Hummus is one of those treats that give you a lot of nutrition, but a lot of fat as well. The good news is that with all the folate, fiber and potassium you get, you don't have to feel too guilty for indulging in it!I love this spread on whole wheat bread with pickles, cucumbers, tomatoes and some onions.

Tahini-Free Hummus

• 2 1/2 cups garbanzo beans (if canned, drained and rinsed)
• 1 large lemon (juice and 1 tsp zest)
• 3 garlic cloves
• 3/4 cup olive oil (you can add more water and less oil for less fat)
• 2 tbs water
• salt and pepper to taste

Drain and wash two cans of garbanzo beans and place in food processor. Add lemon juice, zest, garlic, 1/4 cup olive oil, and water. Pulse until smooth. Add the remaining oil 1/4 cup at a time until desired smoothness and taste. Add salt and pepper, pulse a few more times and taste.Top with olive oil and smoked paprika and serve with favorite veggies and pita. The perfect snack for unexpected guests, or appetizer before a delicious Greek feast!

Enjoy!
Kendra

Tomato Kale Frittata

I am a sucker for a frittata! There is nothing like pulling this delicious dish out of the oven and smelling the spices and eggs together! I made this when my friend Kristen was in town and we ate a couple pieces each. Super easy and so delicious!! Something about the kale also gives it this nutty taste that can't be beat!

Tomato Kale Frittata

Tomato Kale Frittata

• 2 tbs olive oil (or butter will work too)
• 1/2 cup chopped red onions
• 2 small red potatoes boiled and chopped into 1/2 in pieces
• 1/2 cup bell pepper (for this recipe I used 1/4 cup orange and 1/4 cup purple)
• 1 cup chopped kale
• 1 tbs herbs de provence
• 2 tbs fresh basil
• juice from 1/4 lemon
•  8 eggs beaten
• 1/3 cup goat cheese
• 1/2 cup chopped organic heirloom cherry tomatoes
• Salt and Pepper to taste

Preheat oven to 350 degrees.

In a oven safe skillet heat oil add onions and cook until soft (about 3 minutes). Add potatoes and peppers and saute until peppers are cooked through but still firm.  Add kale and cook until wilted for 2 minutes. Add herbs, fresh basil, salt and pepper, and lemon. Continue to stir until kale is fully wilted and soft. Add eggs and stir into all ingredients. Turn off heat and sprinkle goat cheese and tomatoes evenly on top.

Place skillet in oven for 15-20 minutes until eggs are cooked through.

I didn't have any sour cream but would have loved to put a dab with some fresh chives to finish it off! This is a great dish if you are serving brunch or cooking for your family. Full of delicious veggies, and packed with tons of vitamins and nutrients!

Enjoy!
Kendra

"Ingredients"

This documentary celebrates the "slow food" movement and shows viewers how they can invest in quality food that is produced locally and sustainably while supporting local farmers and their own neighborhoods! I love the interview with Alice Waters and her passion for farm to table, quality food! Directed by Robert Bates this film also highlights restaurants that are helping this movement along and the farms that refuse to become part of America's antiquated, over producing, and environmentally destructive agricultural system.

Enjoy!
Kendra