Heirloom Tomato Galette

Grab some fresh local organic tomatoes while they are still here and try this delicious recipe from flourist.com

Ingredients:

• 4-5 medium Heirloom Tomatoes, sliced 

• 1 cup (250g) ricotta cheese

• 1/2 cup packed (70g) cheddar cheese, grated

• 1/2 cup (60g) parmesan cheese, grated

• 1/2 tsp salt 

• Freshly ground black pepper

• 1 egg white

• 1 pie crust

• 2 tbsp finely chopped Italian Parsley

Directions:

1. To prepare the filling, combine cheeses together with the salt and freshly ground pepper in a small bowl. Slice the tomatoes thinly and set aside, in a single layer, on paper towels for about 30 minutes. This will help to draw some of the moisture from the tomato slices. 

2. Preheat oven to 375°F. Line a baking sheet with parchment paper.

3. Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on the prepared baking sheet and spread ricotta mixture on top, leaving 3 inches from the edge. Arrange tomato slices on top (overlapping slightly as shown) and fold edges of dough over the filling, tucking and overlapping slightly as needed. Lightly salt the tomatoes with an additional sprinkle of salt. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

4. To create an egg wash, lightly whip up the egg white with 1 tablespoon water with a fork. When ready to bake, brush the dough edges with egg wash and bake for 35-45 minutes until the crust is a deep golden brown. Serve warm or at room temperature, garnished with freshly chopped parsley or basil leaves and freshly ground black pepper.

Yields: 1 large (approximately 9 inches) galette

Let us know how it turns out and go to flourist.com for more great recipes!

Extra Crispy Cauliflower Steaks

Here’s an easy-to-prepare, yet super yummy recipe from IG's @matthewfrancisj

Ingredients:

• 2 medium heads cauliflower

• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

• 1/4 cup grated Parmesan cheese, divided

• 1 tablespoon salt-free Italian seasoning

• 1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving

• 1/4 teaspoon salt

• 1/3 cup whole-wheat panko breadcrumbs

• 2 medium cloves garlic, grated

Directions:

1. Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

2. Stir 1/4 cup oil, 2 tablespoons Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tablespoon each). Roast until the cauliflower is fork-tender, about 20 minutes.

3. Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

4. Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

5. Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

Enjoy!

Extra Crispy Cauliflower Steaks

Ingredients:

• 2 medium heads cauliflower

• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

• 1/4 cup grated Parmesan cheese, divided

• 1 tbsp salt-free Italian seasoning

• 1 1/2 tsp grated lemon zest, plus lemon wedges for serving

• 1/4 tsp salt

• 1/3 cup whole-wheat panko breadcrumbs

• 2 medium cloves garlic, grated

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

2. Stir 1/4 cup oil, 2 tbsp Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tbsp each). Roast until fork-tender, about 20 mins.

3. Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

4. Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

5. Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

Sugar Snap Peas and Watermelon Radish

Ingredients:

• 1 tbsp unrefined cold-pressed extra-virgin olive oil

• 1 pound sugar snap peas trimmed

• 1 medium watermelon radish or any radish julienned

• Sea salt and freshly ground black pepper

• Zest of 1 lemon

• A few chives about 5, chopped

• 2 tbsp fresh mint chopped

• Optional add-ons: feta goat cheese, edible flowers

Instructions:

1. Heat a large skillet over medium-high heat. Add the oil and when warm, add the sugar snap peas and radish. Toss to coat in the oil and cook until just crisp tender, stirring often for 2-3 minutes. Season with salt and pepper.

2. Transfer sugar snap peas and radish to a serving dish. Toss with lemon zest, chives, and mint.

Vegetable Soup

Check out this easy-to-make “Easy Vegetable Soup” from IG's @nicoandlouise

This vegetable soup recipe isn’t only easy to make, infinitely tasty, comforting, and perfect for meal prep as it keeps in the fridge for several days. 

You can also use your favorite vegetables, not only the ones listed in the recipe.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 large onion coarsely chopped

• 2 large carrots coarsely chopped

• 1 stalk celery coarsely chopped

• 3 cloves garlic grated or minced

• 1 teaspoon cumin ground

• 1 sprig rosemary

• 2 bay leaves

• 4 cups vegetable broth

• 1 pound of diced tomatoes

• 1 can (15 ounces) white beans drained and rinsed

• 1 heaping cup green beans halved

• 4 cups cauliflower florets

• 1½ cups potatoes peeled and diced

• 4 cups spinach optional

• 1½ teaspoon salt or more to taste

• ¼ teaspoon black pepper or red pepper flakes

Instructions:

1. Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 2 large carrots, 1 stalk celery (all chopped), and sauté on medium heat for 3 minutes.

2. Add 3 cloves garlic (grated), ½ teaspoon dried rosemary, and 3 bay leaves and sauté one more minute.

3. Add 4 cups vegetable broth, 1 small 15-ounce can diced tomatoes, 1 small 15-ounce can white beans, 4 cups cauliflower florets, and 1½ cups potatoes (diced).

4. Season with 1½ teaspoon salt and ¼ teaspoon black pepper, stir, cover with a lid, and bring to a boil on high heat.

5. Then crack the top open and simmer for 15 minutes on medium-low heat.

6. Add 1 heaping cup green beans and cook for 8 to 10 more.

7. Taste and adjust for salt before serving it with a drizzle of good olive oil, fresh basil, and a slice of crusty bread rubbed with garlic.

Enjoy!

Find more great recipes at theplantbasedschool.com

Bok Choy with Oyster Sauce

Here is a simply delicious, easy-to-prepare Bok Choy dish from twoplaidaprons.com

Try it today and let us know how it turns out!

Ingredients

• 2 lbs bok choy

• 2 tbsp neutral oil 

• 2 tbsp garlic minced

For a thin sauce:

• 3 tbsp oyster sauce

• ¼ tsp granulated sugar (opt)

For a thicker sauce:

• ¾ cup water

• 5 tbsp oyster sauce

• 1 tbsp cornstarch

• ½ tsp granulated sugar (optional)

Instructions

1. Bring a pot of water to a boil.

2. Meanwhile, trim away the excess root of the bok choy. Cut in half or quarters lengthwise. 

3. Blanche the bok choy by placing it in boiling water for about 30 seconds to 1 minute (longer if you prefer it more tender), until the leaves are bright green and the stems are just cooked. Drain and set aside.

Option 1 - Thin sauce

1. In a large pan over medium heat, add the oil. Once the oil is hot, add the garlic and cook until fragrant.

2. Immediately add the prepared bok choy. Toss and stir fry briefly to coat the bok choy with garlic.

3. Season the bok choy with oyster sauce and sugar. Stir fry until evenly coated with sauce and well combined. 

Option 2 - Thick sauce

1. In a bowl or measuring cup, whisk together the sauce ingredients until smooth. Set aside

2. In a large pan over medium heat, add the oil. Once the oil is hot, add the garlic and cook until fragrant.

3. Give the prepared sauce a good mix and pour into the wok or pan. Heat until it becomes thickened and glossy. Stir frequently, especially when the sauce starts to thicken, so the sauce can thicken evenly.

4. Once the sauce has evenly thickened, add the prepared bok choy and toss until everything is evenly coated with sauce. Serve and enjoy!

Check out twoplaidaprons.com for a lot more easy, yet super delicious, recipes.

Romanesco Gorgonzola Pasta

Sweet romanesco tangy gorgonzola makes an unforgettable flavor combination. Try this out today!

Ingredients (serves 4):⁣

• 8oz Mezze Maniche aka half-sleeve pasta

• (Rigatoni is a good sub)

• 9 oz Gorgonzola, diced

• (goat cheese is a good sub)

• Romanesco (2 small or 1 large head)

• A clove of garlic, minced

• Olive oil

• Butter / Ghee

• Kosher salt

• Black pepper, freshly cracked

• Nutmeg, freshly grated

• Parmesan, grated

Instructions:

1. Remove the leaves from the Romanesco and then cut off the stalk. Cut into small florets and clean under cold running water. The stem is edible, too, just like broccoli.

2. Fry the florets in a pan with some olive oil, a cube of butter, and a clove of garlic. Season with salt, pepper, and nutmeg and then add a cup of water and let it cook for 10-12 minutes uncovered.

3. Boil the pasta in salted water, and cook Aldente according to the instructions of your pasta.

4. Before the water in the pan has completely evaporated, add the Gorgonzola and let it melt.

5. When the pasta is cooked al dente, add to the Romanesco pan and mix well to coast with the Gorgonzola sauce. Adjust the consistency of the sauce with starchy pasta water as necessary.

6. Take the pan off the stove, add parmesan and mix to incorporate, and serve.

Enjoy!

Baked Feta Pasta

Check out this delicious, simple-to-prepare Baked Feta Pasta by @feelgoodfoodie.

Tip: Instead of a microwave, you can prick the squash all over with a fork and bake it whole at 400°F for 10 minutes to soften it before cutting it open.

Ingredients:

• 1 spaghetti squash split in half and seeds removed

• 1 (8-ounce) block feta cheese

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

• Salt and pepper, to taste

• 4 tablespoons olive oil

• 1 handful basil, chopped

Instructions:

1. Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.

2. Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.

3. Break the feta block in half and place each half in the middle of each squash half. Add the cherry tomatoes on top, along with the garlic and olive oil. Season with salt and pepper.

4. Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.

5. Stir it all together and scatter with with fresh basil. Enjoy immediately.

Head over to feelgoodfoodie.net for lots more great recipes! 

Green Bean Casserole

If you’re responsible for the green beans this year, here’s a delicious way to prepare them from skinnytaste.com

Ingredients:

• 2 lbs green beans, cut in half, trimmed and washed

For the green bean topping:

• 1 tbsp olive oil

• 1 cup shallots, finely diced

• 1/2 cup seasoned breadcrumbs, or gluten free panko

• 1 tbsp grated Romano or Parmesan cheese

• 1/2 tsp dried thyme, or 1 tsp fresh

For the green bean mixture:

• 1 tbsp olive oil

• 1/3 cup shallots, minced

• 16 oz sliced mushrooms, (I used cremini)

• salt and black pepper, to taste

• 1/4 cup flour, or gluten free flour

• 1 cup reduced sodium chicken broth, or vegetable broth for vegetarian

• 1 cup 2% milk

• 1/4 cup grated Pecorino Romano cheese

Instructions:

1. Boil a large pot of water, add the green beans to the boiling water and blanch for 2 mins (6-8 mins if you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.

2. Make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 mins, stirring occasionally until golden brown.

3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 mins, stirring frequently, careful not to burn.

4. Preheat the oven to 375F. Lightly spray a 13 x 9 inch baking dish.

5. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 mins. Add mushrooms, season with salt and pepper and sauté 6-8 mins, stirring occasionally.

6. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.

7. Bring to a low boil, and cook stirring occasionally until thickened, about 3 mins. Stir in grated cheese.

8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.

9. Top with toasted breadcrumbs and bake about 30 mins.

Enjoy!

Broccoli Fritters

Here's a fun and easy snack, appetizer, or side dish perfect for your holiday gatherings.

Ingredients:

• 3 cups of broccoli

• 2 cups of water -

• ½ cup cheddar cheese

• 1 egg

• ½ cup flour

• 4 cloves of garlic, minced

• Salt and pepper to taste

• 2 tbsp vegetable oil

Directions:

1. Chop up broccoli and steam with 2 cups of water for 5 minutes or until broccoli is tender. Drain and cool

2. Add cheddar, egg, flour, garlic, salt and pepper and mix well.

3. Put 2 tbsp of vegetable oil into a frying pan.

4. Scope mix and place into pan, shaping fritter. Fry and flip

5. Serve hot with your favorite dipping sauce.

Enjoy!

Tomato Sauce

Check out this simple yet delicious recipe from lexiscleankitchen.com

“This tomato sauce recipe is a labor of love, but SO worth it! Freeze it for later for our chili recipes, gluten free lasagna, Italian-style mini meatloaves, turkey meatballs, and more!⁠

Ingredients:

• 10-11 pounds fresh heirloom tomatoes or any tomatoes of choice

• 1 tablespoon extra-virgin olive oil

• 1 onion diced

• 2 garlic cloves minced

• 2 teaspoons sea salt more to taste

• 2 teaspoons black pepper more to taste

• 1 teaspoon dried basil more to taste

• 1 teaspoon dried oregano more to taste

• Optional: 1 4.5-ounce can tomato paste

• Optional: 1 tablespoon lemon juice 1/4 cup lemon juice if canning!

Instructions:

1. Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.

2. Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.

3. In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.

4. Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant.

5. Pour in tomato puree and stir well. Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.

6. Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!”

Head over to lexiscleankitchen.com for lots more great recipes!

Enjoy!