Caramelized Onion and Tomato Tart

 Recipe from LifesaFeast

Ingredients:

For the tart you need:

-Dough (I used puff pastry about 14 oz/400 g), the original recipe called for bread dough (about 14 oz/400 g) or you could simply use a quiche dough for a 10-inch tart. The puff pastry dough needs to be rolled out, line a lightly oiled 10-inch (25 cm) tart dish, pricked and refrigerated for about 30 minutes while you make the filling. The bread dough, if using, needs to stay out at room temp for 30 minutes once you have rolled it out and lined the oiled tart dish.
-Roll out the dough (even the puff pastry) so when you line the tart/pie dish the dough comes up the sides to make an edge just to the top of the dish.

For the filling you need:

-3 yellow onions - peeled, cut in half and thinly sliced
-2 cloves garlic chopped or minced (not too too finely)
-Fresh or dried thyme and basil (I used dried), salt and pepper
-About 6 medium (maybe 2 - 3 inches across) ripe tomatoes **
-A small handful tiny olives, such as Niçoise olives or Greek olives
-A bit of fresh goat cheese or feta, optional
-Olive oil

** you can use about 400 g (14 oz) cherry tomatoes, sliced in half. Instead of brushing the cherry tomato halves with olive oil before baking, toss in 1 to 2 tablespoons olive oil before placing the halves in concentric circles, close together, on top of the caramelized onions.

Directions

-While the dough is resting, caramelize the thinly sliced onions in about 2 tablespoons olive oil. After about 5 minutes, when the onions become translucent and just start to color, add the garlic, salt and pepper and the herbs and continue to cook over medium or medium-low heat until the onions caramelized a golden brown. This usually takes about 10 minutes total. Remove from the heat and allow to cool for a few minutes.
-Preheat oven to 400°F (200°C).
-Spread the onions in the tart shell. If using goat cheese or feta crumble or lay slices over the onions, as much or as little as you like but only one thin layer. Cut off and discard the ends of the tomatoes and slice tomatoes about 1/4 inch thick and lay on top of onions/cheese in concentric circles, pressing the slices closely together in one tight, single layer. Lightly brush the top of each tomato with olive oil, salt and pepper again, a bit of basil and the olives, as many or as few as you like. Bake until the edges of the crust are golden brown about 30 minutes.
-Remove from the oven and allow to cool just a bit before serving in slices. This tart makes a wonderful meal with only a green salad, bread and a cheese platter and a bottle of wine.

Pesto Rosso

recipe courtesy The Foodie Physician

Ingredients  

-1.5 ounces chopped almonds (about 1/3 cup)

-½ cup sundried tomatoes

-1 clove garlic, chopped

-¼ teaspoon red pepper flakes

-6 leaves fresh basil

-1 teaspoon balsamic vinegar

-5 ounces cherry or grape tomatoes

-¼ extra virgin olive oil

-2 tablespoon grated Parmigiano Reggiano cheese

Directions  

-Place the almonds, sundried tomatoes, garlic, red pepper flakes and basil in a food processor. Pulse until the ingredients are finely chopped.   
-Add the vinegar and tomatoes and pulse again until the tomatoes are finely chopped.  With the food processor running, add the oil in a steady stream until a thick, slightly chunky paste forms.  Do not over process. 
- Stop the food processor and scrape down the sides.  Then, add the cheese and process again until just combined. 
- Store in an airtight container in the fridge.    

Quinoa And Feta Stuffed Roma Tomatoes

Recipe adapted from Other Side of Fifty

Ingredients

-1/2 cup quinoa, cooked in 1 cup of chicken broth or Vegetable Broth
-4 large Roma tomatoes
-1 TBSP fresh snipped chives
-1 TBSP fresh basil, chopped
-2 ounces feta cheese
- freshly ground black pepper
-1/4 cup Panko bread crumbs
-1/4 cup Parmesan cheese, grated
-1-2 tsp extra virgin olive oil

Directions

-Preheat oven to 435 degrees. Spray baking sheet with olive oil or coconut oil cooking spray.
-Cut tomatoes in half, lengthwise and hollow out seeds and any membranes. Place tomatoes cut side up on prepared baking sheet.
-In a small bowl mix together the chives, basil, and feta cheese. Stir in the cooked quinoa and season all with pepper.
-In another small bowl combine Panko and Parmesan cheese.
-Stuff tomatoes with quinoa mixture. Top with the bread crumbs. Lightly drizzle olive oil over the tops.
-Bake for 12-15 minutes. Remove from oven. Serve warm or at room temperature

Zucchini Pasta with Avocado Pesto

Pasta Ingredients:
4 medium zucchinis
2/3 cup cooked fava beans [edamame or peas work nicely too]
pinch kosher salt

1. If you are using fresh fava beans, follow the instructions here to prepare and cook them, then set them aside.

2. Wash, dry and cut the ends off from the zucchinis. There are a few different methods you can use to make your zucchini noodles and it doesn't mean rushing out to get another kitchen gadget. If you have a julienne slicer [like I used] cut them on a thin setting. You can also achieve the julienne style by using a sharp knife and cutting the zucchini into thin strips, stack them up again and cut again into thin lengthwise strips. You can also make zucchini ribbons by using a traditional kitchen peeler.

3. For raw noodles, spread them out onto towels and sprinkle on a pinch of kosher salt. Let them dry out a bit while you make your pesto.

4. For cooked noodles, boil water with a pinch of kosher salt. Blanch the zucchini for one minute, pull out and immediately submerge them into ice cold water to stop them from overcooking. Once they are cool, drain well and set aside.

Pesto Ingredients:
1 medium avocado
1 cup fresh basil leaves
2 garlic cloves
1 tablespoon flax powder
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/4 cup filtered water

Place all the ingredients into a food processor or high powered blender. You can adjust the amount of water or oil depending on the consistency you like your pesto sauce. The amounts listed by me produce a light and creamy texture.

Toss the pasta, pesto and fava beans together. Season with sea salt and coarse ground pepper. Serve right away!

LIVING SIMPLY GLUTEN FREE

Eggplant Parmesan

This is a SimplyRecipes.com take on a classic favorite.

Eggplant Parmesan
Ingredients
1 Italian eggplant
Kosher salt
4½ cups peeled tomatoes, chopped
1 clove garlic, peeled and minced
olive oil
freshly ground black pepper
½ cup all-purpose flour
½ cup fine dry breadcrumbs
4 large eggs, beaten
1 pound fresh mozzarella, sliced into ¼-inch rounds
1 cup grated Parmesan cheese
½ to 1 cup fresh basil leaves

Directions
1. Cut eggplants lengthwise into ¼-inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2. While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and ⅓ cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4. Preheat the oven to 350 degrees. In the bottom of a 10- by 15-inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Tomato and Watermelon Salad

This recipe is courtesy of Girl Cooks World blog.

Tomato and Watermelon Salad
Ingredients
2 cups halved or quartered small cherry tomatoes
1 small cucumber, peeled, seeded and cut into ½-inch to ¾-inch cubes
1 cup chopped, seeded watermelon, cut into ½-inch to ¾-inch cubes
1 avocado, cut into ½-inch to ¾-inch cubes
½ cup finely chopped red onion
1 tablespoon of fresh basil, mint, or cilantro
¼ teaspoon ground coriander
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper, to taste

Directions
1. In a large bowl combine the tomatoes, cucumber, watermelon, avocado, herbs, and coriander.
2. Just before serving combine the olive oil and balsamic vinegar and whisk to combine. Pour over the tomato mixture and add salt and pepper to taste. Be sure to add enough salt to make the flavors pop!