roasted sweet potatoes with lemongrass creme fraiche.

I was recently gifted an absolutely delightful cookbook, titled Plenty. It is the cookbook from the restaurant Ottolenghi, and it is a vegetable-centric tome. It was purchased because the gifter said “I saw this artful, complicated, ridiculous photo on the cover, and it just knew you would appreciate it”. And I do! The book is organized by vegetable/vegetable family, and there are so many amazing recipes. Today I bring you one from that book: roasted sweet potatoes with lemongrass creme fraiche. YES!

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Doesn’t that just sound delicious? We are taking the roasted sweet potato, a standby item in my kitchen, and amping it up with a dusting of ground coriander for spice, and pairing with this utterly fragrant sauce on the side. You guys. Lemongrass is like if lemons and limes got together and had a very elegant baby. Pairing it with spicy ginger, citrusy lime and the creamy, velvety and slightly sour taste of creme fraiche? Forget it. Divine. You can absolutely use 2% plain greek yogurt in place of the creme fraiche if you either can’t find it, or are looking for a more affordable option.

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I apologize for the photos you guys, it was super rainy and dark on the day I made them, but they were too good not to share! These lasted about 5 minutes in my home, and I’m willing to bet the same goes for you! Serve these up as an appetizer for entertaining, or as a main dish with a little baby arugula on the side drizzled with olive oil. So simple!

roasted sweet potatoes with lemongrass creme fraiche.
recipe from Ottolenghi cookbook, Plenty. 

ingredients
3-4 sweet potatoes equaling 2 pounds
1.5 teaspoons ground coriander
1 teaspoon sea salt
2 tablespoons coconut or grapeseed oil
3/4 cup creme fraiche (can sub 2% plain greek yogurt)
1 inch fresh ginger, peeled and minced
1/2 lemongrass stalk, very thinly sliced
zest and juice of one lime
dash of sea salt

directions
Preheat the oven to 400 degrees. Wash sweet potatoes and dry thoroughly. Slice each potato into spears, cutting each potato in half lengthwise, and then cutting each half into 6 even spears. Add cut spears into a large bowl and add 1.5 teaspoons of coriander, sea salt and oil. Mix well and add seasoned potatoes to a large rimmed baking sheet.

Roast in oven for 20-25 minutes, turning the potato slices after 10-12 minutes.

While the potatoes are roasting, assemble the sauce. Add the creme fraiche, lemongrass, ginger, lime zest and juice and mix well. Taste, and add the sea salt, adding more if needed.

Once potatoes are fork tender and crisp, add to a plate, being sure to only set them in a single row (piling will steam them, and cause the roasted potatoes to soften) and serve with the creme fraiche immediately.

Serves 4 as a side/appetizer.

*Please use organic ingredients wherever possible* 

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chicken egg roll bowls.

Egg rolls are one of my most favorite guilty pleasures. I cannot get Chinese take out without getting an order of those crispy, fried delights. Even bad egg rolls are good egg rolls. When they’re crazy good? They should be illegal. At least the calorie count (which can top 800 calories!) should be illegal. What do I do when the craving hits and I still want to be able to wear my crop tops and fitted dresses with confidence? Delicious egg roll bowls!

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That’s right; we are forgoing the deep fried won ton wrapper in favor of a super flavorful  mixture of ground lean chicken, cabbage and other aromatic vegetables that tastes exactly like an egg roll! If you want to be even more authentic, use ground pork in place of the chicken; I just wanted an extra-lean dish. To make this paleo-friendly, use coconut aminos in place of the dark and light soy. To make this gluten free, swap in tamari or coconut aminos for the soy sauces.

I garnished with fresh cilantro leaves, but you could top with sliced scallions, crushed peanuts or sliced almonds, or those crispy Chinese noodles if you want a little hint of decadence. 🙂 Top with sriracha if you so please, and enjoy this guilt free dinner that will be on your plate in less than 20 minutes!

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chicken egg roll bowls.
adapted from Whole New Mom.

ingredients
1 pound lean ground chicken
1/2 medium onion, diced
3 garlic cloves, smashed and minced
1 tablespoon fresh ginger, peeled and minced
16 ounce bag shredded coleslaw mix OR 6 cups shredded green cabbage and 2 cups shredded carrots
3 tablespoons reduced sodium soy sauce, 1 tablespoon reserved
1 tablespoon dark soy sauce
1 tablespoon mirin (rice wine) or dry sherry
1/2 teaspoon rice wine vinegar
1 tablespoon sesame oil
1/2 teaspoons black pepper
1 tablespoon olive oil
pinch of coconut palm sugar (1/8 teaspoon) optional
1/3 cup cilantro leaves, roughly chopped
1/4 cup sliced scallions, to garnish
sriracha, for serving

directions
Heat a large skillet or wok over medium-high heat with one tablespoon of olive or grapeseed oil. Add ground chicken and cook for 5-6 minutes, or until chicken is no longer pink and cooked through. Add onions, garlic, and ginger and saute for 1-2 minutes until the onions become mildly translucent and soft. Add cabbage, carrots, light and dark soy sauce, mirin, rice vinegar, sesame oil and sugar if using. Combine together to allow sauce to distribute and cook for 7-10 minutes longer on medium heat, allowing the sauce to thicken and the vegetables to soften. Taste and add salt if necessary.

Plate, and add cilantro and scallions. Top with sriracha if desired. Serves 6.

**Please use organic ingredients wherever possible**

 

no-knead english muffin bread.

This is a bread recipe for bread-making phobics. Is that you? It was definitely me for a long while…. for some reason, despite the simplest of ingredient lists, the whole kneading, resting, kneading process for most breads made me nervous. The recipe I have for you today however, is as easy as it is delicious! If you like english muffins, well, I guarantee you’ll be delighted by this recipe. Add a small pat with butter, jam, or my personal favorite, a drizzle of honey. Mm. Just try to not eat the entire loaf in one sitting.

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This bread needs about an hour to rest and rise, and then 35-40 minutes to bake. Check the bread at the 20 minute mark; if it looks golden brown, lightly tent foil over the bread for the remainder of the time.

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I think this will be your bread making gateway recipe. There is nothing like the smell of homemade bread – intoxicating!

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no-knead english muffin bread.
slightly adapted from Kitchen Parade. 

ingredients
2 1/4 cups unbleached white flour, 1 1/4 cups reserved
2 teaspoons instant yeast
1 tablespoon sugar
3/4-1 teaspoon sea salt
1 cup warm water
2 tablespoons cornmeal

directions
Fit a stand mixer with the bread hook. In the mixer bowl, add 1 cup of flour, instant yeast, sugar, salt and water together. Turn the mixer onto medium, and let mix for three minutes (set a timer to ensure your are mixing for the entire time). *You may need to stop the mixer and scrape the sides of the bowl down to incorporate all the flour*.

After the three minutes, add the additional 1 1/4 cup of flour slowly, allowing to mix together. Meanwhile while the dough is coming together, spray a loaf pan with nonstick cooking spray and coat the bottom and sides of the pan with cornmeal.

Once dough is done mixing, dust your hands with flour, and remove the dough from the bowl. It should be slightly sticky but pliable. Shape into a loaf in the pan. Cover with a damp paper towel and let rest for 1 hour to rise. Dough should rise just above the sides of the pan.

Preheat oven to 400 degrees. Bake the bread for 35-40 minutes, covering the bread with tented foil if the bread is becoming too dark.

Let cool completely before slicing.

Makes one loaf.

*Please use organic ingredients wherever possible* 

five ingredient vegan tomato soup.

Do you ever want soup that tastes like it’s been simmering away in the pot all afternoon, but you’re too tired to even think about preparing dinner? Today’s recipe is just what you need! Five ingredients (plus oil/salt/pepper), a half an hour, and minimal prep will yield a comforting bowl of vegan tomato  soup. *raises hand*.

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The title of this recipe assumes you have oil/salt/pepper as “freebies” in your ingredients list. These are pantry staples, and when choosing an oil, I recommend non-inflammatory oils such as grapeseed, coconut, avocado (<— all great for medium/high heat cooking), as well as olive and sesame oils, which are lovely for lower heat and for garnishing.

If you have those on hand, the following soup needs only vegetable stock, canned tomatoes (try and grab at least one can of fire roasted ones!), garlic, onion, and a carrot and we have a soup that will be on the table in 30 minutes, and tastes surprisingly complex for the simple ingredients. I have a few other tomato soup recipes on this site (see here for a version using fresh tomatoes, and here for a creamy version), but this one utilizes only a few pantry essentials and is vegan friendly! Love that.

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Many tomato soup recipes call for sugar to offset the acidity of the canned tomatoes, but I use the same technique here as I do for my red sauce: carrots. Carrots are naturally sweet, and either dice them small or shred them and cook them with the onions and garlic. The carrots will start to caramelize and offer a natural sweetness which will neutralize the tomatoes’ acidity.

Serve with a slice of toast or a simple green salad. Make a double batch – it freezes beautifully!

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five ingredient vegan tomato soup.

ingredients
28 ounce can whole tomatoes, hand crushed with their juices
14 ounce can diced fire roasted diced tomatoes
1/2 onion, diced
3 garlic cloves, minced
1 large carrot, peeled and diced or shredded
3 cups vegetable stock
2 tablespoons grapeseed oil
sea salt and black pepper (about 1/2 teaspoon each)
basil or parmesan cheese, to garnish (optional)

directions
Heat two tablespoons oil in a large soup pot over medium high heat. Add diced onion, diced/shredded carrot, and garlic and saute over heat for 4-5 minutes, stirring frequently.  Allow vegetables to cook until they soften and become translucent. Adjust heat lower if the vegetables begin to darken.

Add the 1/2 teaspoon sea salt and pepper, cans of crushed and diced tomatoes and 3 cups vegetable stock. Increase heat to a boil and then reduce to a simmer, and partially cover. Allow the soup to simmer for 20-25 minutes longer, and then turn off heat.

Remove 3 cup of soup to blender, blend and then return to the soup pot. Alternatively, use a stick blender to puree about 1/4-1/3 of the soup. Stir together and add additional salt or pepper if needed.

Split amongst four bowls and garnish with parmesan or basil if desired.

Serves 4.

*Use organic ingredients wherever possible* 

 

japchae (Korean glass noodle stir fry) with beef.

Have you ever heard of japchae? I hadn’t, until I was standing amongst boxes and bags of noodles at the Asian section of my grocery store. I was intrigued by a small tube of sweet potato glass noodles. I am always on the lookout for gluten free noodles, as I try to limit my gluten intake as I tend to have an inflammatory reaction if I consume too much. On the package of the sweet potato noodles, there was a recipe for japchae, which was compromised of stir fried vegetables (carrots, mushrooms, squash), tossed with a simple soy and sesame sauce, served with thinly sliced beef. Sold! Once I got home, I did a little research into japchae, and immediately added it to list of must make dishes.

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I am so glad I did! Japchae is a dish that is typically served at parties and special occasions. It is so flexible! Can be served hot or cold, as a side dish with just the veggies and noodles, or served as a main dish, topped with meat, seafood or tofu, like I did here. You can use any vegetables that you have in your fridge, or that are in season. I used baby white mushrooms, julienned carrots, and napa cabbage, topped with scallions and sesame seeds. You can use any vegetable that you would use in a stir fry – bell pepper or green beans would be delicious here! I went veggie-heavy as per usual, but you can scale down or up to suit your ingredients and your preferences.

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These noodles are treated in a similar fashion to rice noodles. Soak them in warm but not boiling hot water for 30 minutes, and then once ready to use, you will cook them in boiling water for 30 seconds, and then add to the pan with the vegetables, beef and sauce. These are the brand of noodles I used:

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As a bonus, this dish is incredibly  travel friendly. It can be eaten hot, warm, room temperature, cold, you name it! I particularly enjoyed it straight out of the fridge; the flavors had time to meld and the texture of the noodles was best when cold. Enjoy this Korean specialty, all!

japchae with beef.

ingredients
4 ounces sweet potato glass noodles
1/4 cup low sodium tamari
1/4 cup coconut palm sugar
1/4 cup sesame oil
1 tablespoon hot chili oil
1 tablespoon grapeseed oil
1/2 cup julienned carrots
1/2 cup white button mushrooms, thinly sliced
1 cup napa cabbage leaves, sliced
1/2 onion, thinly sliced
2 scallions, light and dark parts, thinly sliced
1 teaspoon sesame seeds
8-10 ounces top sirloin or flank steak

directions
Soak noodles in room temperature water for at least 30 minutes. Cook in boiling water for 30 seconds, and drain. Run cool water over the cooked noodles to stop the cooking process and then toss with a half a teaspoon of sesame oil to prevent sticking. Set aside.

Combine tamari, coconut palm sugar, and sesame oil in a small bowl. Set aside 2/3 of marinade. Use the remaining 1/3 to marinate the steak for at least one hour, but can leave up to 12.

To cook steak: Heat a grill or grill pan over medium high heat and sprinkle the steak with black pepper (no salt needed as the tamari is salty). Cook 2-3 minutes per side for medium rare, 5-6 minutes for medium/medium well. Remove, and let rest for 5-10 minutes. Slice very thinly against the grain. Set aside.

Heat the hot chili oil and grapeseed oil in a large skillet or wok over medium high heat. Add the onion and carrots and stir fry for 1-2 minutes, and then add the cabbage and mushrooms. Stir fry for 2-3 minutes longer, just until vegetables soften slightly and get color to them. Add the steak, noodles and reserved marinade and reduce heat to medium, stir frying everything together for an additional 1-2 minutes.

Plate on a large serving bowl/platter, and garnish with sesame seeds and scallions. Serve immediately, or chill prior to serving.

Serves 2-3.

simple red lentil dal.

Have you ever had dal? Dals are an Indian staple, and come in a variety of styles. Today I am making a simple, classic red lentil dal that is sure to satisfy even the pickiest of eaters.

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Dals are a staple in Indian cuisine and there are about a million different recipes out there. This is the first dal I ever made, and I always go back to it. At its simplest, it is lentils, tomatoes, and spices. Served with rice or naan, or both!, it is extremely flavorful, comforting and nutritious.

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Dal could keep me going for weeks, and I know if you try it, you’ll feel the exact same as I do. As a bonus, dals freeze incredibly well, so make a double batch, portion it out, and you can have a comforting Indian classic in less time it’ll take you to order takeout!

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simple red lentil dal.

ingredients
1 cup split red lentils, rinsed and drained
3 cups vegetable broth or water
1 cup tomatoes, seeded (I used a combination of fresh and canned roma)
1 tablespoon grapeseed oil
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 small red onion, diced
1 teaspoon cumin
1 teaspoon garam masala
1/2 teaspoon coriander
1/2 teaspoon ground turmeric
1/4 teaspoon black mustard seeds
1/2-1 teaspoon sea salt
cooked brown or white basmati rice, for serving
1/4 cup cilantro leaves, for serving (optional)

directions
In a 3 quart saucepan/skillet, heat the oil over medium high heat and add the onion, ginger and garlic. Saute for 2-3 minutes until the onion starts to become translucent and the garlic and ginger become fragrant.

Turn the heat down to medium and add the cumin, garam masala, coriander, turmeric, mustard seeds and 1/2 teaspoon of sea salt. Stir frequently for 1-2 minutes, to allow the spices to toast and ‘bloom’ (you’ll know when they bloom as they become very fragrant and bright). Add the chopped tomatoes and lentils. Stir for a minute and then add the 3 cups of water or stock.

Increase the heat to a boil, reduce to a simmer and partially cover. Cook for 15-20 minutes, checking for the doneness of the lentils after 15. Lentils should be soft but not completely broken down. Stir and remove from heat; the dal will thicken as it stands.

Serve with steamed rice or naan if desired, and top with cilantro. Serves 4 for an entree.

*Please use organic ingredients wherever possible* 

 

spicy cilantro lime lemonade.

If you’re a cilantro hater, you may want to look away. I’m so sorry, but today’s recipe is decidedly cilantro-centric. This herbaceous lemonade is refreshing, citrusy and gives a little kick to the back of your throat. That’s pretty much all I want in a summer beverage, how about you?

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If you do not have a mortar and pestle, fret not! You can simply combine the sugar and the cilantro in a mixing bowl and stir with a spatula, occasionally pressing the mixture against the sides of the bowl to get a similar effect before adding to the pitcher.

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I was discussing this recipe with my co-worker who immediately said “that needs tequila!”. Ha… well, of course this lemonade is easily made boozy, and I agree that tequila would be divine. You could even make two batches for a summer party — one recipe to satisfy all! All the spice and cilantro lovers, that it is! 🙂

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spicy cilantro lime lemonade.
adapted from Cooking Light.

ingredients
1/2 cup fresh squeezed lemon juice
1/3 cup sugar
1/2 cup cilantro leaves
1 lime, thinly sliced
1 jalapeno, seeded and halved, thinly sliced
4 cups filtered water

directions
In a motar and pestle, add the 1/3 cup sugar and 1/2 cup cilantro leaves and using the pestle, grind for a minute or two until the mixture starts to combine but the leaves are still roughly in tact.

In a pitcher, add the lemon juice, cilantro sugar and four cups of water and stir until the sugar dissolves. Add the sliced limes and jalapeño. Refrigerate for at least 30 minutes and then serve chilled.

Can be made up to one day in advance. Makes four servings.

*Please use organic ingredients wherever possible* 

cucumber, tomato + pineapple salad with chili lime dressing.

I love the flexibility of salads. Vegetables, fruit, grain, rice… the possibilities are endless and you can really let your creativity run wild. Today I have a light, bright and utterly refreshing option that will cool you down on even the hottest of summer days.

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Pineapple and cucumber make a beautiful pair, as evidenced in this agua fresca. We are adding in fresh mint and cilantro, which gently perfume the salad, and accent the slight citrusy heat of the dressing. This is an absolute cinch to put together, making it great for last minute entertaining. You can also make this ahead of time, but do not dress until ready to serve, as the garlic and lime can muddy the flavors of the fruit (yes! All three main ingredients are technically fruits!) and alter the texture.

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This was a hit at my dinner party the other evening, and I know you’ll love it, too!

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cucumber, tomato, + pineapple salad with chili-lime dressing.
adapted from epicurious.com 

ingredients
1/2 English seedless cucumber, sliced lengthwise and seeds scooped out
2 cups pineapple, quartered, sliced again lengthwise, and cut into 1/4 inch pieces
1 roma tomato, seeds scooped out, sliced into strips, and diced
1/3 cup cilantro leaves, roughly chopped
1/4 cup fresh mint

dressing
2.5 tablespoons of fresh lime juice
1 garlic clove
1/4 teaspoon sea salt
1-2 tablespoons jalapeno, seeded and minced
1 tablespoon coconut palm sugar
1/4 teaspoon fish sauce
2 tablespoons grapeseed oil

directions
Dressing: mince the garlic clove and then add the salt to the minced garlic. Smash back and forth with the flat side of a heavy chefs knife, mixing together to create a garlic paste (will not be smooth). Work with for a few minutes until the salt and garlic begin to combine. Add this to a small mason jar, and add the jalapeño, starting with one tablespoon (work your way up according to your heat preferences), sugar, lime juice, fish sauce and oil. Seal jar and shake vigorously to combine. Alternatively, add all to a small bowl and whisk to combine. Set aside. Refrigerate if making ahead of time.

Add cucumber, tomato, pineapple, cilantro and mint to a large bowl and pour dressing over (start with half and work up if you like a wetter salad). Stir gently, transfer to a serving bowl and serve immediately.

Serves 2-3 as a starter/salad.

*Please use organic ingredients wherever possible* 

heirloom tomato + caramelized onion puff pastry tart.

As promised, I’m back! With the sunniest, freshest, and most delicious recipe that is almost absurdly simple. It’s savory tart time.

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After my return home from Hawaii (boo), I was excited to get back into my kitchen. I ate the most delicious food while away, but I do miss cooking while traveling. I hit up my local public market over the weekend, and found these gorgeous heirloom cherry tomatoes. Coupled with fresh basil, I knew I wanted more than the obvious caprese salad, as enticing as those are. I wrestled with the idea of making a galette, but the notion of rolling out pie dough was too much to handle on this lazy Sunday. I decided on prepared puff pastry – so simple to use, elegant, and deceptively light (hint: it’s not! We have to live).

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I thaw my puff pastry for about 30-40 minutes on a cutting board at room temperature before I plan to use. This allows for just enough time to thaw, but the pastry needs to still be chilled. Too warm and it gets gluey. Yuck.

Simply unroll when it’s ready (don’t force it!) and lightly brush with a touch of olive oil. We are then going to add a light coat of shredded fontina (any mix of good melting cheeses will do – gruyere would be a great option, as well as shredded mozzarella or an Italian blend), then the lightly caramelized onions (so much yummy sweetness!), and then the halved tomatoes. A quick bake for 20-25 minutes, and then top with fresh basil. The tomatoes will retain their juicy freshness, and the sweetness of the onions and basil are the perfect compliments.

This is a beautiful appetizer or light lunch that is wonderful warm, at room temperature, and cold! In fact, I’m eating it out of the fridge right now. Enjoy!

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heirloom tomato tart with caramelized onions.
adapted from Martha Stewart. 

ingredients
1 square sheet prepared puff pastry, thawed according to package directions
8 ounces cherry heirloom tomatoes, halved (can also use regular cherry tomatoes)
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
3/4 cup fresh basil
1/2 cup shredded fontina cheese (can use a mix of fontina, mild white cheddar, gruyere)
1/4 cup grated parmesan
3 tablespoons olive oil, divided plus more for drizzling
1.5 teaspoons sea salt, 1/2 teaspoon reserved
1/2 teaspoon fresh black pepper

directions

Halve the cherry tomatoes and place in a colander/fine mesh strainer that is situated over a bowl. Sprinkle with one teaspoon of sea salt, and gently stir. Let sit for 30 minutes, stirring once halfway through. Discard any liquid that collects in the bowl (this helps keep the tart crisp and not too wet).

While tomatoes are sitting, heat remaining two tablespoons of olive oil in a large nonstick skillet, add the sliced onions, and cook over low-medium heat. Cook, stirring often, for 25-30 minutes, until onions are golden and soft and fragrant. Turn the heat down to ensure no browning.

Once puff pastry is defrosted, brush with 1 tablespoon of olive oil. Top with 1/2 cup cheese, caramelized onions, and tomatoes. Sprinkle with parmesan cheese, drizzle a little of olive oil, and top with remaining salt and pepper.

Bake at 425 degrees for 20 minutes, checking after 15. Remove once golden brown and top with basil. Let rest for 5 minutes before cutting.

Serves 4 for lunch, 8 for appetizer.

**Please use organic ingredients**

 

 

checking in and photos of Maui.

Hello to all! I’ll be back tomorrow with an absolutely devilishly delicious summer tart recipe, but I wanted to pop in and say hello! I’ve just returned from a spectacular wedding week/vacation in Maui, Hawaii! My dear bestie got married, and I had the honor of officiating! Enjoy these photos, and I’ll see you tomorrow, back to normal with weekly recipes! xx.