Yukon gold potatoes, cubed and boiled
Green beans cut into 1 inch pieces and blanched
fresh cherry or heirloom tomatoes
homemade pesto (click here for my recipe) or store bought if you MUST.
Tart Frozen Yogurt
- 32 oz greek plain frozen yogurt (2% will be a creamier fro yo but I guess fat free is ok too)
- 1/2 cup sugar (less or more depending on how tart/sweet you like it.
- 10 ghraham crackers
- 1/2 cup oats
- 1 tablespoon flax seed
- 3 tablespoons brown sugar (not packed)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons applesauce
1. For the crust, gring the graham crackers in the food processor until finely ground. Add the oats, flax seed, brown sugar and salt and pulse a few times to combine. Add butter (cubed), apple sauce, and vanilla and pulse so the mixture becomes crumble.
2. Press into a pie pan (I didn’t end up using all of the crust mixture because I think my pie pan is on the small side). Bake in the oven at 350 for about 10 minutes. Allow to cool completely.
3. Before starting the fro yo process, make sure you ice cream maker bowl has been in the freezer for 24 hours and that you’ve strained the yogurt. I did this by putting a strainer on top of an empty bowl, lining the strainer with paper towel and pouring the yogurt in. Cover with paper towels. This will draw all the liquid out so the yogurt is extra creamy.
4. Mix strained yogurt with sugar and pour into your ice cream maker following the directions for your machine. Should take about 25-30 minutes.
5. Fill pie crust and put in freezer for about and hour so everything sets. Top with fresh fruit and serve.
- 1 ripe mango, chopped
- 1 jalapeno, seeded and finely chopped
- 1/4 cup chopped red onion
- 2 tablespoons finely chopped cilantro
- 1 lime
- 2 ripe avocados, chopped
- 4 salmon filets
- 1 teaspoon vegetable oil
- 1/2 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels (I used fresh because its so good at the farmers market right now)
- 1 (15 ounce) cans black beans, rinsed and drained
- 1/3 cup chopped fresh cilantro
- Fresh lime juice
- Additional veggies optional: zucchini, red pepper, mushrooms…whatever you like!
- Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
- Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
- Stir frozen corn (or fresh corn that’s already been boiled) into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Squeeze in juice from half a lime and taste. Add additional salt/pepper/lime as needed. Must season enough so it doesn’t seem bland but once it is it’s SOOO good.
Herbed Summer Squash and Potato Torte
Adapted from Bon Appetit and smittenkitchen (look at her pics, they’re way better than mine)
I halved the original recipe to make one pan as follows:
Makes 4 servings
1/2 bunch green onions, thinly sliced
1/2 cup grated Parmesan cheese
1 tablespoons all purpose flour
1/2 tablespoon chopped fresh thyme
3/4 teaspoons salt
1/2 teaspoon ground black pepper
1 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
6 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
3 teaspoons olive oil
Preheat oven to 375°F. Spray or butter two 8-inch-diameter cake pans. Set aside a handful of green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/3 of potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Repeat with 1/3 of potatoes, then 1/2 of squash and 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Top with 1/3 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture and press gently to flatten.
Cover pan with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with green onions; serve.
- 1 2/3 cups rolled oats
- 1/3 cup oat flour (or oats ground finely in food processor; or whole wheat flour if you’re lazy)
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup packed brown sugar
- 1/4 cup honey
- 2 tablespoons canola oil
- 2 ripe banana, mashed
- 1/3 cup natural peanut or almond butter
- 1 teaspoon vanilla extract
- 2-3 cups of nuts/fruits/chocolate: I used 1/3 cup wheat germ, 1/3 cup flax seed meal, 1/3 cup raw sunflower seeds, 2/3 cup whole almonds, and 1/2 cup mini dark chocolate chips
- 1/4 cup apple cider vinegar (I’ve also used white wine vinegar instead before)
- 3 tablespoons whole grain mustard
- 3 cloves garlic, peeled and minced
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/4 cup brown sugar (recipe called for 1/2 but I didn’t want it too sweet)
- 1 1/2 teaspoons salt
- Ground black pepper
- 6 tablespoons olive oil
- 6 Boneless Skinless Chicken Breast halves
- Small whole wheat baguette
- Tomatoes, any kind you like, I used heirloom babies
- Fresh Mozzarella
- 1 garlic clove
- 1 cup packed basil leaves
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons Champagne Vinegar
- Pinch of crushed red pepper
- Salt and Freshly ground black pepper