No Garden Veggie Left Behind

At the start of every summer I vow that I will not leave a single green bean, zucchini, cucumber, or tomato left behind! I was on my zucchini kick and now on to tomatoes. I know my last post was about as I called it “the pumpkin of summer” but today I’m sharing three very easy, chic ways to use up your fresh tomatoes that aren’t the beloved sandwich with Mayo. Don’t get me wrong this is the top tomato recipe but here are three more.

Baked Feta

what you do:

1. Preheat oven to 375 degrees

2. Cover in egg and breadcrumbs and add to a baking dish with oil.

3. Add in tomatoes, olives, and Thyme.

4. Bake about 20-25 minutes.

5. Enjoy!

what you need:

• One block of Feta

• Fresh tomatoes

• Blue Cheese and pitted Kalamata olives

• Egg

• Panko breadcrumbs

• Fresh Thyme

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Tomato Tart with Fillo

and Ricotta Cheese

what you do:

1. Preheat oven to 375 degrees

   2 . Roll out Fillo sheets and brush with oil

   3. In a bowl combine ricotta, and both garlics

   4. Leaving a one inch border spread the ricotta mixture

   5. Lay sliced tomatoes over ricotta

   6. Fold the edges and bake for about 30 minutes

what you need:

• Fillo sheets I used about 10

• Tomatoes

• Ricotta

• Garlic salt and minced

• Seasonings you like (I used an Italian blend)

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Cheesy Stuffed Tomatoes

what you do:

1. Preheat oven to 350 degrees

2. In a bowl mix pistachios, oil, Thyme, garlic, and sea salt

3. Cut the tops off of the tomatoes and hollow them out

4. Add oil mixture and then top with fresh mozzarella and put the top back on

5. Drizzle with oil and pop it them in the oven for 30 minutes

what you need:

• Three tomatoes (I had one huge one and two smaller)

• 1/4 cup pistachios

• 1/4 cup oil

• Fresh Thyme about seven sprigs

• Fresh mozzarella

• Baking dish

For this last recipe I would recommend using more medium tomatoes as they hold their shape a little better. My huge tomato although very delicious, kind of fell apart more than the others. Also, this is a super messy dish. Haha! Well worth it though.

Pair any of these dishes with a wine like a Cabernet and you’ve got yourself some very real deliciousness!

Enjoy these last couple weeks of summer and all the amazing fresh veggies they bring!

Fabulously Flavorful

Don’t you agree that the tomato is the pumpkin of Summer?

It’s that time of the season when tomato’s are everywhere! Is there anything better than a tomato sandwich from the garden? If summer had a taste that would be it for me. Anyway, making something with fresh tomatoes that I was just gifted was a good reason to break my usual low carb diet.

Today, I’m making a fabulously flavorful Tomato Galette. The dough is so easy and I will say don’t skip the freezing butter part. I learned that hack a couple of years ago. This is a super easy galette dough recipe!

what you do:

1. Chop the stick of butter into tiny pieces and freeze for about 15 minutes.

2. Add flour, salt and sugar to a large bowl

3. Using a spatula combine the butter into the flour mix

4. I didn’t give a measurement for the water because I just eyeball it. Add very small amount of water to the mix until it all comes together.

5. On a floured surface kneed a little and make a flat ball. Toss it in the fridge for about 60 minutes and go clean the sunroom. Well that’s what I did, haha.

6. Once it comes out of the fridge, line a baking sheet with parchment paper, and roll out the dough making a square(ish) shape and make slices about two inches deep (see below).

   On to the filling. You can use pretty much anything you want in a galette but I cant ever resist a tomato basil situation.

   Here is what I used:

Goat cheese

Tomatoes

Sweet Balsamic Glaze

Fresh Basil

Fold, and brush with Olive Oil

It would have been easy to use mozzarella here. But I decided to go for a more unexpected goat cheese, then layered tomatoes, drizzled sweet balsamic glaze, and added fresh basil. Once you are done with the filling, moving in a circle fold the dough and put it in a preheated oven on 375 degrees. I set my timer for 45 minutes but ended up letting it go for an hour.

Enjoy these last few weeks of summer because…

pumpkin is coming …

I’m so ready, are you?

It’s Zucchini Season!

When I’m gifted fresh veggies from my parents garden, I’m beyond excited! Cucumbers, green beans, kohlrabi (yum!!), and of course, zucchini!!!

I know my Perfectly Plated last week involved zucchini, but it’s that season and I’m always so amazed at how versatile this fabulous summer squash is. I always try to do different things with it and I make zucchini lasagna a lot so I was trying to come up with something else. I decided on ravioli and man I wasn’t disappointed. It’s a fast and easy weeknight meal.

what you do:

1. Set oven to 350 degrees. Using a vegetable peeler make ribbons with your zucchini.

2. With four ribbons, two horizontal and two vertical, intertwine them so that you have a solid middle for your filling.

3. Add filling to middle of zucchini

4. Going in a circle, fold the squash over itself to make a square.

5. Add to pan and cook for 20 minutes.

6. Get a glass of wine…kidding…but not really.

This is absolutely one of my favorite recipes I’ve ever made. It will defiantly be going into the rotation. The best part is that it’s guilt free! Low carb, Keto friendly, and crazy delicious!

have a wonderful wednesday!