The Garden Tart

Hello, All!

You can believe me when I say my thoughts are on pumpkins, spooky season, fur, and perfectly chilly days. But, for the moment let’s use some garden veggies that are begging for a purpose. This is truly one of my favorite things to do with a bunch of summer veggies. Not only is this a delicious tart its also Keto friendly. So you don’t have to worry about the carbs with this recipe.

Since we are going to have a lot of layers of flavor lets start with the sauce. Use any kind of pepper I just really liked the vibrant orange since we will be using greens, reds, and yellow in the tart.

what you do:

Mix the dry ingredients, then in a separate bowl, mix melted butter and egg together. Add to the dry and form into a ball. Cover with plastic wrap and put it in the fridge for at least half an hour. After that, cover baking sheet with parchment paper, and press the crust into the sheet. Poke the crust with a fork, and bake on 350 degrees for about ten minutes before adding the vegetables.

Here are the veggies I chose:

Add your pepper purée, and top with whatever vegetables you’d like. Throw that in the oven for about 15-20 minutes. With around five minutes left top with feta, goat cheese, or gorgonzola. I picked gorgonzola because it’s my absolute favorite cheese in the world.

This tart is such a perfect way to save your veggies from an unfortunate fate.

So delish!

I hope you all have a wonderful day and as always thank you for allowing me to share my passions with you.

A Summer Sizzle

Happy First (official) Day of Summer!

I know many of us have been celebrating summer already but today is when it really starts. I’m kicking it off with a dish that just screams summer. It’s a very fast meal for busy nights that may involve more than slaving away in the kitchen.

These flavors jump right off the plate! And guess what? I didn’t even make my kitchen look like a hurricane went through it. This is unusual. Anyway, on to the food…

what you do:

1. Boil your gnocchi and set aside.

2. Throw onion and garlic in 2 tablespoons of melted butter (I used plant based).

3. Then add in asparagus and tomatoes, let the tomatoes blister. This takes a only a few minutes. Then toss in the corn followed by the gnocchi.

4. Time for the spices! Sprinkle them!

5. Grab that mozzarella and add it to the dish. Let it melt just a little.

6. Remove from heat and top with fresh basil.

7. Now, go get a glass of vino and enjoy!

I kid you not this recipe is to die for! The perfect way to celebrate the arrival of summer. I love to cook seasonally and I can’t wait to share more summer recipes with you.

Thank you for being here and allowing me to share some of my creativity with you. It means the world. Now, who’s ready to make this summer the best one yet?

Zesty, Zucchini, & Vegan

Hello, hello Friends!

This is the last recipe I bring to you from the kitchen I’ve lived in for six and half years. We just started a massive kitchen gut job (drinks wine dreading construction but also squeals in excitement). By the end of the summer this girl will be cookin’ in a brand new kitchen! What will my food posts look like until then? No idea. Maybe none, maybe from an obscure place in my house. Time will tell.

Anywho. If you know me then you know I looooove zucchini. I cook with it constantly. I made this dish recently and put it on my Insta story and a lot of you wanted the recipe. It’s simple, Vegan, and utterly delicious!

Here are the Vegan ingredients that I used:

• Gardein “ground be’f”

• Vegan mozzarella (shredded and sliced), and Parmesan.

• I also used four medium zucchini’s.

  I found the cheeses at Aldi which has some amazing Vegan options. The “be’f” is from Target.

Below you can follow how I made this dish. Honestly, it’s rather addicting. Just make sure you do the basket weave so that you can make sure it all stays together. Bake on 400 degrees for about 40 minutes.

Have the best day ever you beautiful souls!