Tomato and Broccoli Tart

With Summer approaching my mind and my recipes start shifting to the garden and what I will have on hand growing right in my own back yard, along with our family share from a local organic food cooperative. Come on Summer... I'm waiting to give you a big ol hug!!!!

This is a lovely light meal or appetizer for a summer brunch, lunch or dinner. I serve mine with a side salad or cup of soup on a chillier day. 

I skip the step of making my own pie crust.... Because.. Well..it's just easier. I have a link for the one I like at the bottom of the recipe ( it does contain a small amount of organic evaporated cane juice so if you need to eliminate that completely you will have to find another brand or make your own shell). 

Ingredients: 

1 frozen GF,DF pre-made pie shell ( thawed per directions on package) 

1 egg beaten 

4/5 Plum Tomatoes, cored,seeds removed, sliced 1/4 inch thick

1 1/2 Cup cooked Broccoli, drained and all excess water pressed out

1/2 Cup Fresh Basil, chiffoned ( plus 2 leaves for garnish) 

3 Cloves minced garlic

1 Cup Mayonaise 

1/2 teaspoon Kosher Salt 

1/4 teaspoon fresh ground pepper

Directions:

Preheat oven to 375 degrees 

Place uncooked, thawed pie shell on a cookie sheet 

Brush inside shell with the beaten egg 

Create a collar using foil to protect the crust from over browning

Bake for 8 mins then remove from oven and let cool while you prepare the filling

In a small bowl combine the Mayonaise, Garlic, Salt and Pepper. Place 1 Tablespoon of the mayo mixture in the prepared pie shell and spread across the bottom and up the sides.

Next layer the Tomatoes and Broccoli, alternating, until the shell is filled just to the bottom of the inner line on the crust. 

Layer the basil on top of the tomatoes and broccoli. 

Spread the remaining Mayo mixture over the top of the basil covering the entire top ( I usually drop the whole amount in the center and work towards the outside to make it easier). 

Bake for 35 mins or until top begins to brown and bubble. Carefully remove the foil collar for the last minute of baking to brown the crust slightly. 

 

Let stand for 5 mins before serving. Garnish with the two basil leaves in the center or the tart.

I had a scrumptious picture of this tart on my camera...which decided to eat the picture...and by the time I figured that out, my family had eaten the entire tart.. So, just take my word for it, it is yummy looking too!

Wholly Wholesome Pie Shell: 

http://whollywholesome.com/ourproducts-gluten-free.php

Strawberry Balsamic Dressing

Spring FINALLY arrived here in the northeast. I felt like the produce really suffered this winter and was beyond happy to see my organic section of the supermarket stocked with bright colored juicy strawberries. 

I whipped up a salad that included organic mixed greens, organic spinach greens, sunflowers, pecans ( brought back by a family member from Oklahoma..mind blowingly good), strawberries and dried unsweetned cranberries. I topped it off with my Strawberry Balsalmic Vinaigrette.

I hope you enjoy it as much as my family did. 

Makes about 1 1/2 Cups of Vinaigrette. 

Ingredients for Vinaigrette: 

1/8 Cup Sunflower Seeds

3/4 Cup Good Balsalmic Vinegar

1/8 Cup Orange Blossom Honey

1/2 Cup Extra Virgin Olive Oil 

4 Ripe Organic Strawberries ( cleaned and cut into quarters) 

Salt & Pepper to taste 

Directions: 

In a blender or food processor combine all of the ingredients except Olive oil. Run until smooth. Slowly add the Olive oil and run for 1 min. The color will lighten and the ingredients will all become combined. (if you are using a blender add the Olive oil in 3 parts and run in between each addition. If you try to blend such a small amount with the cap vented it will spray all over your kitchen.. Yikes!) 

Serve on top of your favorite salad. 

If you have remaining Vinaigrette store it in the refrigerator. Before using again let it come to room temperature and whisk if separation has occurred.

* Grilled Chicken, Tuna, Portabello Mushrooms or Tofu would be great protien additions to this salad*

Moroccan Chicken with Quinoa

This dish is inspired by the flavors of Morroco with a couple unexpected twists. 

This recipe is GF,DF,RSF,YF. 

** For those of you that are Vegan or Vegetarian you could replace the chicken with a vegan protein of your choice or even nice thick slices of eggplant, zucchini or whole cored tomatoes.**

Serves 4

Ingredients: 

4 boneless Organic Chicken Breasts 

8 oz Matinated artichoke hearts quartered. Save the juice ( I used Trader Joes brand). 

1/8 Cup Pickled Banana Peppers Sliced

6oz each : 

Garlic stuffed Kalamata olives ( if you can't find these just get pitted Kalamatas and add 2 cloves of whole garlic to your recipe) 

Castelvetrano Olives, Pitted ( plus 1/4 Cup too add just before serving) 

Large Black Olives, Pitted 

Pinch of Kosher Salt 

Fresh Ground Pepper 

Directions:

Preheat oven to 350. 

Place the chicken in a 9x11 nonstick baking dish. Season with Salt and Pepper. Empty the jar of artichokes with juice around the sides of the chicken. Next layer the olives on top of the artichokes. Sprinkle the top with the banana peppers. Using a spoon baste everything with the juice from the artichokes. 

Place dish in oven for about 45mins or until chicken is fully cooked. Making sure to baste every 10 minutes. Broil for the last 3-5 mins or until the chicken has a nice brown color. Remove from the oven and add the 1/4 Cup Castelverano Olives. This will add a nice " bite" and fresh color to the final dish. 

Place prepared chicken dish on top of the prepared Quinoa ( recipe follows). Pour some of the cooking liquid from the pan on top of the finished dish to act as a sauce. 

Quinoa:

Ingredients: 

1 Cup Organic Tri-colored Quinoa cooked as directed on the package ( I used Trader Joes brand) 

1 roasted Red Pepper Diced 

2 cups of fresh Organic Spinach leaves 

Directions: 

Cook Quinoa according to package directions

Remove from heat and add in the roasted red pepper and spinach leaves. 

Stir. Serve with Morrocan Chicken as described above.