07 October 2016

Last-ditch summer recipes

I don't know where you all are coming from as you read this, but here in the Rockies, it's still (sort of) summer, and I am scooping up every tomato, squash, and peach I can!  If you're in the same boat, or you're able to get your hands on some discounted, imperfect produce nearby, here's what I'm making this weekend:



Entree
Tomato Pie: a Southern favorite lightened up a bit here with the removal of all the mayo (?!?!) There's still a ton of cheese, though...

Serves 6

1 whole wheat pie crust, prebaked
4 large tomatoes
1/2 cup sharp cheddar cheese
1/2 cup mozzarella cheese
1/4 teaspoon salt
1/4 cup fresh basil, chopped
1/2 cup plain Greek yogurt
2 tablespoons green onion, finely chopped
2 tablespoons parmesan cheese, grated

Preheat oven to 375 F. Cut the end of the tomato off, and scoop out the seeds (this will keep your pie from being too watery). Once the seeds and the majority of the juice have been removed, cut the tomatoes into disks. Next, combine the cheddar, mozzarella, green onions, salt, and Greek yogurt in a bowl. Line the tomatoes directly on top of the crust. Sprinkle the basil on top of the first layer of tomatoes. Layer any leftover tomatoes on top of the basil. Top with the cheese, Greek yogurt mixture. Sprinkle parmesan cheese on top. Bake at 375 until cheese is melted and bubbly, about 30-35 minutes.

Allow to cool about 10 minutes before cutting.


Happy Hour Snacks
Zucchini Rounds

Makes 8 servings

2 zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces sun-dried tomatoes, packed in oil (about 24)
3 ounces goat cheese
2 tablespoons chopped fresh chives
2 tablespoons extra-virgin olive oil

Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.

Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

Dessert 
Super Quick Peach Galette    


Serves 6-8

1 whole wheat crust (refrigerated roll-out variety)
1 lb peaches, about 4 medium, not overly ripe
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 tablespoon butter

Slice peaches into 1/2″ thick slices. Place peaches in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.

On a sheet of parchment paper, roll the dough into a 12″ circle. The parchment paper makes transferring and cleanup a cinch! Place the parchment paper and dough into a rimmed baking sheet.

Arrange the peaches in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. It will be plenty juicy without the extra syrup. Dot the top of the peaches with small chunks of 1/2 tbsp butter.

Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Bake for 18-22 minutes until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.