Perfectly Plated

A Tasty Tart

Sweet, sweet summer time...

One of my favorite things about summer is cooking with all the veggies that are in season. Fresh green beans are everything this time of year and I never met a squash I didn't like. This exceptionally fun (and easy!) tart combines fancy with delicious and I had so much fun making it.  

One pack of puff pastry

One pack of cream cheese

2 zucchini

2 yellow squash  

Bag of carrots  

fresh herbs of your choosing

Preheat oven to 350. Press the pastery into the greased pie pan and put it in the oven for 10 minutes just to get it set. Then add the cream cheese to the bottom of semi cooked pastery and add fresh herbs. I used a vegetable peeler to make the strips and allmyou do is start off with a tightly wound middle and simply make circles in both directions to make this pretty rose look. Throw a little olive oil and garlic salt on it and bake another 30 minutes or so, enough to be golden brown. Best served warm!

Have a great Wednesday!

Happy Fourth of July!

Happy Fourth of July! 

I hope you have yourself a fun day planned! If you're cooking out I've got the perfect addition! Nothing screams the Fourth of July like watermelon. So on today's Perfectly Plated I'm sharing my Watermelon Pizza recipe. It's easy, pretty, and healthy!  


Watermelon Pizza

One slice of watermelon

1/2 cup red onion

4 tbsp red wine vinegar

1 tbsp sugar

Pink Himalayan Sea Salt

extra virgin olive oil

Feta cheese


Fresh basil

Mix the onion, vinegar, sugar, and salt in a bowl and let sit for 20 minutes. Stir it occasionally. After that, strain the onions (make sure they are soft) add a splash of olive oil to the mixture and brush each side of your watermelon with it. Grill the watermelon until its marked by the grill and super juicy. Then just add pecans, onion, feta, and basil. Cut it up and serve like pizza!

Enjoy your day! 

Skinny Stacks

Hello and Happy Wednesday! 

I’ve always been all about eating healthy but as of late I’ve been very into making sure what I eat is good for you. This stack recipe has officially been put into rotation. I'm obsessed! It’s a perfect week night meal because it’s so easy! It’s from the cookbook “Skinny Taste Fast and Slow” by Gina Homoloka. I love her Skinny Taste recipes! Here is how to make my latest favorite:

 Baked Eggplant Parmesan Stacks

what you need: 

(I cut the recipe in half which made three stacks) 

1 eggplant

1/4 tsp salt

1/2 cup skim ricotta cheese

1/4 cup mozzarella  

1/4 cup freshly grated Pecorino Romano cheese

1 1/2 tbsp finely chopped fresh basil

3/4 cup marinara  

15 spinach leaves  

what you do:

preheat oven to 450 degrees

Cut the ends off of the eggplant and cut into slices about 1/2 inch thick. 

Place slices on prepared baking sheet and spray each side with olive oil and season with salt and pepper. Bake on each side about 8 minutes.

Meanwhile in a bowl combine your cheeses and basil. 

Make your stacks by putting a little bit of marinara onto each slice of eggplant about 1 tbsp. Then top with cheese mixture, again, about 1 tbsp and two spinach leaves. Repeat the process until you are about three high.  

Pop in oven for about 8 minutes. Enjoy! 


What I love about this recipe is not only it’s deliciousness but like I said, you can make it for a weeknight but also for a fancy appetizer. Two stacks are about 340 calories which is pretty amazing. 

Have a great day! I hope there is a glass of wine at the end of it!