Summer Veggie & Goat Cheese Tart

PICT0097.JPGI was talking about this really amazing dish with my mom the other day, and I realized that I had not posted the recipe!

I can’t find the original recipe for this, but I was driving around the week before Independence Day, and I was listening to NPR when this recipe was discussed.

I made this tart for our 4th of July celebration, and it was gone almost instantly! I didn’t even get a photo of it after it came out of the oven.

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This recipe is great with veggies fresh from the garden!

 

Oh man was it good! It’s easy to make, and you can substitute any veggies that you have in your kitchen (or garden).

Easy Summer Veggie & Goat Cheese Tart

Ingredients:

  • 1 pie crust (make it from scratch or use a mix like this one)
  • 1 4-oz. package of goat cheese, your choice of variety (I used garlic and herb) at room temperature
  • 2 medium-size RIPE tomatoes, sliced
  • 1 small zucchini, cut into thin coins
  • salt and pepper to taste

Directions:

  1. Spray a baking sheet with non-stick spray, and pre-heat over to 400 degrees.
  2. Roll out pie crust, and smooth out into a circle.
  3. Spread goat cheese in an even layer in the middle of the pie crust. Leave about 2 inches around the edges.
  4. Layer veggies over goat cheese.
  5. Fold up sides of pie crust to cover veggies- leave about a 2-inch opening in the top (see photo below).
  6. Bake for 20-30 minutes at 400 degrees or until pie crust is toasty brown.
  7. Cut into 6-8 wedges and serve. It’s yummy hot or at room temperature, but it won’t be around long enough to get cold!

Family Recipe: Veggie Loaded Pasta Sauce

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I’m always on a mission to add more fruits and veggies into our diet. My pasta sauce recipe is full of veggies: Onions, peppers, carrots, zucchini, celery, fresh tomatoes.

And because I love meaty sauce, I can’t forget the 80/20 ground chuck!

I served it last night with both whole wheat pasta and Italian squash that I ran through the spiralizer (I have this one).

The kids aren’t too big on zoodles, but that’s ok. We paired our meal with a green salad (cucumber slices for the kids), and garlic bread (a family favorite).

 

Veggie Loaded Pasta Sauce

Ingredients

  • 1.5 lbs ground chuck or your favorite ground beef (don’t use super lean beef)
  • 2 T. olive oil
  • 1 white onion, diced
  • 1/2 c. each chopped or diced: carrots, celery, bell peppers (I used red)
  • 2 cloves of garlic, minced
  • 6 ripe tomatoes, cut into quarters
  • 1 large can (28 ounces) fire-roasted tomatoes 
  • 2 cups red wine
  • 1 can tomato paste
  • 2 bay leaves
  • 2 t. Shallot pepper seasoning
  • 2 T. Italian Seasoning
  • 4 large zucchinis, spiralized, ends diced and reserved for sauce

 

Directions

  1. Brown meat in olive oil over low, breaking up meat as it cooks.
  2. Add onion, carrots, celery, bell peppers, and cook until soft and onions are translucent.
  3. Add garlic, cook until fragrant.
  4. Add fresh and canned tomatoes, and tomato paste.
  5. De-glaze pan with wine, add seasoning, and small pieces of zucchinis leftover from spiralizing.
  6. Cook on low for 2+ hours, stirring occasionally.
  7. To cook zucchini spirals, steam for 6-8 minutes, drain and serve right away!

 

This sauce freezes well too and gets better overnight in the fridge.  You can also use this sauce to make lasagna.

Frugal (and healthy recipe): Zucchini chips!

file000926780482.jpgWe’ve been blessed (?) with an abundance of yellow zucchini as of late. Friends with gardens and  a CSA box have brought us literally 10 lbs of yellow zucchini…. That’s a lot. So after making lasagna, stir fry, and zoodles, We were still left with 6 of those little yellow bastards, staring me in the face.

Screen Shot 2017-09-21 at 6.34.48 PM.pngI googled “What to do with Yellow Zucchini” and the answers were shockingly, NSFW. However, deep in the recesses of Google were many recipes for baked chips.  Figuring it had to be better than my kale chips debacle (5 lbs of burnt, greasy kale bits, no thanks), I set off to work.

The first batch was too greasy, so the batch that’s in the oven now has far less oil (only 2 tablespoons). Hubs said they were tasty (albeit greasy), and even Itty Bitty gobbled a bunch down today (after I blotted them with a paper towel).

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Now, to wait…..

Feel free to sub in any herb or spice blend you like, I grabbed the first one off the spice rack.

Baked Yellow Zucchini Chips

Ingredients

  • 2 lbs yellow (or green) zucchini
  • 2 T. olive oil
  • 2 T (or more), your favorite salt free herb or spice blend
  • salt, to taste

Directions

  1. Thinly slice coins of zucchini- you can use a mandoline like this one, or a knife- whatever you’ve got.
  2. Blot them dry between two paper towels. I let mine sit between two paper towels for about 30 minutes.
  3. Toss with oil, and spread 1 layer on a cookie sheet topped with a sil pad (or you can use parchment paper- whatever you’ve got).
  4. Sprinkle oiled slices with herbs or spices.
  5. Bake at 225 degrees for a minimum of 2 hours. Check after 2 hours. Depending on how thick your chips are cut, it may take up to 2 1/2 hours.
  6. After they are room temp, then sprinkle with salt to taste. Store in a sealed container on the counter. They stay good for 3-4 days, but they won’t last that long.