Are you ready for a quick and easy meal featuring fresh, sustainable seafood bursting with the tang and spice of lemongrass and basil? While we are at it let’s keep it clean, healthy and appealing for those on special diets like keto, paleo, gluten-free and pescatarian. Say “hello” to my Asian-inspired roasted sesame crusted cod…
I am taking part in the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge. It’s holiday time and I am delighted to share this recipe with you! It’s a bold new take on chicken chili, but can also be twisted up to use turkey leftovers. Aromatic and full of flavor, this White Thai Chicken Chili features Kevin’s…
It’s taken me 9 years to decide I need a kitchen renovation. Reservations included the cost, the mess and my inability to see something different. My modest kitchen actually isn’t bad. Renovated by the previous owner in the early 90’s she did a great job including high end appliances like a Subzero fridge, wood cabinets and white corian countertops. I have beaten the daylights out of this kitchen and well it still looks good. However, I absolutely hate the double sink. That divide limits the sink function and I’ve tolerated it way too long. Due to its under mount attachment, it can’t simply be replaced without replacing the countertops, too. Who thought of this design? So, it is my hatred for the sink that led to the renovation. It all just snowballed. Kitchen renovation no reservations now.
The first four points of beginning a kitchen renovation were rather easy for me. As far as the budget goes…trust me you will spend more than you think. After a search and review of kitchen renovators on a neighborhood FB page I chose to interview three highly recommended designer/contractors based on their availability and my time-line. However, choosing my designer was a clear choice. While the estimates were all rather similar, you just get a feeling about a person in that first impression. Brad showed positive energy, an impeccable work ethic and the ability to tolerate a lady like me who has no design sense. Clearly, I thought it would be simple to design a kitchen. In discussions with Brad, I told him I really only needed 3 things.
So, here are some before photos. We are heavy into demolition now reconfiguring plumbing, electric and HVAC. More to come next week.
One last thing to consider is how you are going to eat while renovating a kitchen. We made a makeshift kitchen in the basement. Where there is an outlet there is a way to cook. I am most thankful for my sous vide immersion circulator as not only can you make great food unlike other electrical appliances there is very little to clean up afterwards. If I thought my kitchen sink was bad try washing dishes in a bathroom sink.
This cake recipe will be featured on the International Sous Vide Association showcase coming up in March. Don’t forget to tune in.
This Sunday is Super Bowl LV. Are you cheering for the Kansas City Chiefs or the Tampa Bay Buccaneers? Honestly, it makes no difference to me who wins. All that matters are the party snacks and appetizers, so let’s dance in the end zone with The Best Cheesy Arancini Egg Rolls.
First, Twin Dragon Wrappers is hosting this holiday/game day appetizer contest and were kind enough to send me packages of their Won Ton and Egg Roll Wrappers. These wrappers are vegan, non-gmo and contain no artificial preservatives. They store well in the freezer and I simply thawed them overnight in the fridge. Further, the individual wrappers do separate easily! I recommend keeping them under a damp towel while working with them. Finally, I’m thrilled to say that they fry up perfectly crisp with this fun, fine bubbly appearance on the outside. These innovative wrappers really do make this recipe the best cheesy arancini egg rolls.
Tapping into that Sicilian side of me and wanting to create a never-seen-before game day appetizer a lightbulb immediately went off in my head. Have you ever had an Italian rice ball known as “arancini”? They are incredibly delicious served with a marinara sauce. Made with leftover cold risotto that is filled with cheese, breaded and fried they are a party staple. However, that 3-step breading (flour-egg-bread crumbs) process is always so messy. Let’s skip that part and stuff our rice mixture into an egg roll wrapper. Genius!
Typically, arancini are made with plain risotto, but I like to add petite peas and mushrooms to mine. I think adding a little shrimp or crab in the mix could be good, too. It’s your choice. No matter the results of the game. You will come out a winner with this easy recipe for Cheesy Egg Roll Arancini on the menu.
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Cheesy on the inside and crispy on the outside these egg roll arancini are a winner.
1 cup cooked risotto*, chilled
½ cup shredded fontina cheese
¼ cup grated parmesan cheese plus additional for garnish
¼ frozen baby peas, thawed
5 cheese sticks, sliced in half lengthwise
10 Twin Dragon Egg Roll Wrappers
1 cup vegetable oil for frying
1 cup marinara sauce, warm
Fresh herbs for garnish
Heat oven 425F. In bowl, combine risotto, shredded cheese and parmesan; blend well. Gently fold in peas. Place egg roll wrapper on work surface with one corner point facing you. Moisten all 4 edges with water. Place two tablespoons of risotto mixture just below center of the wrapper. Top with a piece of cheese stick. Fold bottom corner over the filling, fold left and right corners in, and roll up tightly. Heat oil in deep skillet (I use cast iron) to 350F. Fry egg rolls, turning to brown all sides, for 2 to 3 minutes. Transfer to a rack lined baking sheet and bake for 5 minutes or until egg rolls are crisp and golden brown. While still hot sprinkle with additional grated parmesan. Serve with marinara sauce for dipping. Garnish with fresh herbs.
Basic Risotto Recipe:
Keywords: twindragonwrappers, potstickers, eggrolls, wontons, chef yaki, twindragon, jslfoods, arancini, rice balls,
Check out more of my appetizers and snacks using Twin Dragon Wrappers here Wonton Caramelle Pretzel Egg Rolls
You can purchase Twin Dragon Wrappers at: Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper!
JSL Foods social media links and website
Website: http://www.jslfoods.com/
Facebook: https://www.facebook.com/JSLFoods/
Twitter: https://twitter.com/JSL_Foods
Instagram: https://www.instagram.com/jslfoods/
Let’s get ready for the Big Game! It’s time to cheer for our favorite team, enjoy a half-time show and share delicious snacks and appetizers. When it comes to game-day food, the hottest trend is using egg roll wrappers to transform popular party flavors into finger foods. Everything from chili to pizza can be stuffed into an egg roll and then baked, fried or boiled. I’m gearing up for the game with Twin Dragon Egg Roll Wrappers. How about you? Together, we can be the MVP of the party with my innovative recipe for Spiced Apple Egg Roll Pretzel Sticks. With a spicy-sweet filling these egg roll pretzel sticks are a tasty mouthful. Besides, in my home state of Pennsylvania it’s not a party unless there are pretzels. In addition, if they are warm soft pretzel sticks even better. Give them a try.
Culinary challenges are a favorite activity of mind, so I was delighted when JSL foods invited me to participate in a recipe contest. The company sent me Twin Dragon Asian Wrappers “looking for recipes that completely change how you envision and present “Game Day” finger foods that will leave us saying “TOUCHDOWN.”
It was game-on as my brain went into overdrive to create a completely original, never-seen-before, unexpected appetizer. Being Italian, living outside of Philadelphia and a military mom, it is no wonder why these fun pretzel facts inspired my big game day recipe for egg roll pretzel sticks:
Dipping the egg roll wrappers in the alkaline baking soda bath gives the soft pretzel sticks the beautiful burnished crust and the unique indelible pretzel flavor. Further, it creates the crisp texture on the outside and soft on the inside.
Crispy on the outside and soft on the inside these egg roll pretzel sticks are filled with spicy sweet apples. Warm from the oven try dipping them in caramel. Touchdown! For the savory extra point try substituting cheese sticks or hotdogs for the apples and sweet spices and serve with your favorite mustard or pub spread. Enjoy the game.
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Stuffed with sweet ‘n spicy apples these egg roll pretzel sticks served warm will have your guests cheering
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper or to taste
4 cups of water
3 tablespoons baking soda
12 Twin Dragons Eggroll Wrappers
2 tablespoons ghee (clarified butter)*
1 cup small dice apple
Finishing salt of your choice
For a savory pretzel stick, try filling the egg roll pretzel dough with a cheese stick or a hotdog in place of the spiced apple filling
*Ghee also known as clarified butter has a high smoke point and tolerates baking at 425F without burning
Keywords: pretzel sticks, wontons, potstickers, eggrolls, twindragonwrappers, chefyaki, apples, cinnamon-sugar, game day
You might also like: Wonton Caramelle
You can purchase Twin Dragon Wrappers at: Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper!
JSL Foods social media links and website
Website: http://www.jslfoods.com/
Facebook: https://www.facebook.com/JSLFoods/
Twitter: https://twitter.com/JSL_Foods
Instagram: https://www.instagram.com/jslfoods/
A grief journey is a lot like going on a diet. In the beginning, the weight is so heavy it seems an impossible task to lose. Plus, the path to wellness is filled with confusing advice and opinions. How does one reach a healthy goal? Try one diet plan, lose a couple of pounds. The next day feel so overwhelmed by the loss that the weight on your heart gets even heavier. It’s a real yo-yo ride.
It’s been this way with my blog. So anxious to write William’s story in hopes of shedding 100 pounds of sadness quickly, I neglected, in fact, to do it with long term benefits. After all these years of writing, I may have lost 95% of my sadness, but from a technology point of view, I haven’t lost an ounce. Poor planning and lack of knowledge on my part seems to have compounded my grief by not creating the back end of the blog the best that it could be. Like dieting there is no quick fix. A new grief journey diet was much needed.
I’ve known about my blog technology issues for quite some time. You may not see the problems on the surface, but behind the scenes they are huge. The motivation to be better was there and even the inspiration, but the clarity of how to fix was not. It was hard to admit, but I knew I could not change technology problems that I did not understand. The work would be too hard. Like a fork in the road I had a choice to make.
It came to a point that I wasn’t doing William or you, my readers, justice and I thought about abandoning the blog completely. I felt like I had failed him, me and maybe most importantly you. The weight was so heavy. In fact, I felt so terrible about it that I actually apologized out loud to my son. Later that day, I met Sireesha (Siri). Over the years, William has brought many gifts into my life. Siri is the latest addition.
Have you noticed the blog looks different? Siri is an amazing and brilliant young woman. Not only did she bring the clarity on how to improve the blog, but also a kind and gentle teaching style that I can relate to. The journey to blog wellness is much like the grief journey. Being better doesn’t happen overnight. There is no quick fix. She is guiding me one step at a time until I have reached my goal to make the blog the best that it can be. It is a huge work in progress, so bear with me as I get it done. The reward is that I honor my son to the best of my ability while providing a better blog experience for you.
In this new year, as I approach the 10 year anniversary of William’s death, I want you to know how grateful I am that you continue to take this journey with me. Truth is that losing that last 5 pounds of grief on my heart is unrealistic. However, losing the actual blog issues is totally doable. Moving forward, I promise to continue to test my recipes and to recommend only quality products that I love. Further, I promise to provide honest answers to all your questions in the comments. If there are recipes that you are looking for or have questions about, I am here to help. If you are trapped in your grief I am here to listen and maybe bring a bit of clarity.
Let’s face it 2021 can’t come soon enough. We are all looking to celebrate a new beginning. Our guest list may be smaller, but our appetites for creating new and delicious appetizers will always remain. So grab a glass of your favorite sparkling beverage and let’s make some fun and festive Crispy Mushroom Wonton Caramelle.
This is my holiday appetizer entry for the Twin Dragon Wrapper Recipe Challenge. Bringing in the New Year is such a fun occasion. In honor of that my recipe is a playful take on a pasta known as caramelle. The shape looks like a wrapped piece of candy, but the deep-fried wonton wrapper is filled with a savory Asian inspired mushroom mixture that is perfect for picking up and dipping. These wontons are guaranteed to have your tastebuds dancing.
Twin Dragon Wrappers is hosting this holiday/game day appetizer contest and were kind enough to send me packages of their Won Ton and Egg Roll Wrappers. These wrappers are vegan, non-gmo and contain no artificial preservatives. They store well in the freezer and I simply thawed them overnight in the fridge. The individual wrappers separated easily. I kept them moist under a damp towel while I worked with them. I’m thrilled to say that they fry up perfectly crisp absorbing virtually no oil and still holding this delightful shape. And the shape is so easy to form enclosing a cooked and cooled mushroom filling in the wrapper and pinching it together with just a bit of water.
Here is a video of me making one just so you can see how easy and creative it is. Cutting the ruffled edge is totally optional, but I think it is so cute. It’s like an Italian pasta shape and an Asian filling had a baby.
I hope you ring in the New Year with my fun and delicious holiday appetizer. Please let me know if you try it. Wishing you the very best in 2021 and may you always be surrounded by those you love most.
Asian inspired mushroom filling in a crispy wonton caramelle pasta shape perfect for dipping and your holiday entertaining
1 tablespoon butter
1 (6 oz.) package assorted fresh mushrooms
2 green onions, thinly sliced
2 cloves minced garlic
1 tablespoon freshly grated ginger
½ teaspoon kosher salt plus additional for garnish
¼ teaspoon ground black pepper
2 tablespoons Asian rice wine or sherry
1 teaspoon soy sauce
¼ cup loosely packed grated parmesan cheese
1 tablespoon chopped cilantro
1 (14 oz.) package Twin Dragon Won Ton Wrappers (you will need 30 wrappers)
Peanut oil for deep frying
Sweet Asian chili sauce for dipping
Keywords: appetizer, wontons, eggrolls, twindragonwrappers, jslfoods, potstickers, chefyaki, asian, caramelle, twindragon
And just for fun here is a little wonton candy for your Valentine. Simply stuff a frozen mini chocolate or caramel square into the wonton wrapper and fry until golden. And because it is love made edible dip those edges in melted chocolate and sprinkles.
You might also like: Egg Roll Pretzel Sticks and Egg Roll Arancini
You can purchase Twin Dragon Wrappers at: Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper!
JSL Foods social media links and website
Website: http://www.jslfoods.com/
Facebook: https://www.facebook.com/JSLFoods/
Twitter: https://twitter.com/JSL_Foods
Instagram: https://www.instagram.com/jslfoods/
I adore toasted coconut biscotti. It is a must-have Christmas cookie. The trouble with making biscotti is dealing with a sticky dough that has to be shaped into loaves. I don’t know about you, but my loaves always turn out wonky and a bit uneven. So, when I saw that USA Pan created a biscotti pan I was all in. In fact, I bought two of them.
However, not finding a recipe on the new pan insert I quickly turned to their web site looking for clarity on how to best translate the traditional molded loaf to one fitted in a biscotti pan. I was out of luck. I did not find a single biscotti recipe on the web site. Not to be deterred, I put my brave face on, crossed my spatulas for luck and started experimenting.
My recipe is adapted from one of my favorite cookie books written by an old home town friend, Maria Bruscino Sanchez. Maria owns an amazing bakery in Waterbury, CT. Her book is called Sweet Maria’s Italian Cookie Tray. Maria’s recipe for coconut biscotti is formed into 3 separate loaves on parchment lined baking sheets. With my new pan I can easily spread all the batter into 1 even loaf. No sticky mess is a real bonus. I bump up the flavor of the dough adding coconut extract and some extra salt.
I baked the loaf for 30 minutes, but I wish I had baked it about 5 minutes longer to better hold the dome shape. The biscotti are quite sweet, so adding the bitterness of the chocolate espresso drizzle really helps to balance out the flavors. If you like Mounds candy bars this cookie is for YOU! Delicious with a steaming cup of coffee, a quick dip into the coffee makes an incredible bite and the best dessert after a big holiday meal.
Baked in a biscotti pan made these sweet, crunchy, coconut cookies with a decadent drizzle easy to shape and slice
Keywords: coconut, biscotti, holiday, baking,
Wishing you peace, love and joy always
Surprise Fennel Apple Pie
According to google analytics my recipe for Fennel Apple Pie is trending. I’m old and not even sure what “trending” means, but I think it is a good thing. I wrote this recipe nearly 7 years ago, but just recently I saw a certain contestant on a popular holiday TV baking show create a version of this pie. It’s a delicious combination of seasonal flavors and it came as no surprise that the contestant on that show won the pie challenge. Seven years ago putting fennel in a pie was weird, but today it’s trendy. Pretty cool!
PrintFresh apple and fennel are complimentary flavors and make for a luscious pie
Keywords: apple pie, fennel, pastry, baking
And if you need a great pie dough recipe you can find it here
Are you ready for a quick and easy meal featuring fresh, sustainable seafood bursting with the tang and spice of lemongrass and basil? While we are at it let’s keep it clean, healthy and appealing for those on special diets like keto, paleo, gluten-free and pescatarian. Say “hello” to my Asian-inspired roasted sesame crusted cod with crisp tender veggies bathed in Kevin’s Natural Foods Lemongrass Basil Sauce. And “good-bye” to unhealthy and expensive take-out.
This is my seafood entry for the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge
Fresh sustainable seafood from coast to coast is readily available this time of year. Atlantic cod and halibut are among my favorites and form the perfect blank canvas for a quick dinner including a flavorful sauce like Kevin’s Natural Foods Lemongrass Basil Sauce. Toss in a nutty and crisp sesame crust plus some colorful vegetables and you’ve got dinner in about 30 minutes.
Pro tip: Choose a fresh, firm-fleshed white fish that is sliced into thick fillets
Pro tip: Blanch green beans and then shock in ice cold water to retain the fresh green color
Let’s talk about how fabulous this sauce is. It not only finishes the dish, but starts it off marinating the fish. It really does double duty adding layers of flavor. Who knew a little pouch of sauce could be so powerful and be recipe ready right from your pantry?
I hope you will try and enjoy my recipe plus be inspired by all the other delicious products Kevin’s Natural Foods has to offer. The sauces alone come in 8 amazing globally-inspired flavors.
PrintQuick flavorful dinner featuring roasted cod, green beans and tomatoes in a ready to go lemongrass basil sauce
1 (7 oz.) package Kevin’s Lemongrass Basil Sauce
4 (4-6 oz. each) Atlantic cod fillets or other fresh, firm white fish
2 cups fresh French green beans (haricot verts)
½ teaspoon kosher salt
½ teaspoon white pepper
1 cup sesame seeds
½ cup cornstarch
¼ cup cold water
Grapeseed or avocado oil for shallow frying
1 cup fresh grape tomatoes
Heat oven 400F. Spoon 2 tablespoons of lemongrass basil sauce over fish fillets spreading over all sides; let marinate for 15 minutes. Meanwhile, blanch green beans in boiling water until crisp tender and then drain and shock in ice cold water to retain green color; set aside. Mix salt and white pepper together; sprinkle evenly over fish fillets. Spread sesame seeds over a flat plate. Whisk cornstarch and water together in a bowl until incorporated. Spoon the cornstarch mixture over the fish, turning, to thinly coat both sides. Press fish fillets, 1 at a time, into the sesame seeds coating both sides. Heat oil for shallow frying in an oven-safe skillet over medium-high heat. Cook fish, turning once, for 2 to 3 minutes per side or until sesame seeds are lightly brown. Transfer skillet to oven and roast for 5 to 8 minutes or until fish is cooked through. Meanwhile, heat 1 tablespoon of oil in another skillet over medium heat. Add the beans and tomatoes; cook 2 minutes. Add remaining sauce and cook until heated through. To serve: arrange beans and tomatoes in center of each of 4 plates. Top each with a fish fillet. Spoon some sauce over fish and garnish with fresh basil.
Keywords: cod, main dish, roasting, keto, paleo
Kevin’s Natural Foods Social Media channels.
Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/
I am taking part in the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge. It’s holiday time and I am delighted to share this recipe with you! It’s a bold new take on chicken chili, but can also be twisted up to use turkey leftovers.
Aromatic and full of flavor, this White Thai Chicken Chili features Kevin’s Natural Foods Thai Coconut Sauce. Made with coconut milk, basil and Thai spices this healthy meal is literally on your table in less than 30 minutes. Further, I guarantee rave reviews. It’s as easy as sauté, sauce and serve.
Pro-tip: the bell pepper (or sweet pepper) is technically a colorful summer fruit that is used as a vegetable due to its versatile role in the kitchen. The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. The longer on the plant the sweeter it becomes.
Start this recipe by sautéing some colorful peppers and onions in unrefined coconut oil. Green bell peppers have a slight bitterness to them that balances well with the sweetness of the orange, but you can choose whatever peppers you like. My family loves fresh chicken thigh meat in this recipe, but if you want to use leftover cooked chicken or turkey go right ahead. Add 2 to 3 cups of bite-sized cooked poultry when you add the Thai coconut sauce.
Pro-tip: Sometimes called virgin coconut oil, unrefined coconut oil is oil that has been pressed from coconut meat and undergone no further processing.
Globally inspired Kevin’s Natural Foods sauces come in 8 delicious flavors. Certified non-GMO and vegetarian, these sauces are keto-paleo friendly, gluten, soy and dairy free. Plus, they are truly inspiring clean products that will bring your recipes to the next level.
Quick and easy chicken chili with a taste of Thai
1 tablespoon unrefined coconut oil
1-pound boneless, skinless chicken breast halves or thighs, cut into ½-inch pieces
2 cups chopped onions
2 sweet bell peppers, color of your choice, seeded, chopped
1 (15.5 oz.) can white beans, drained, rinsed
1 (14 oz.) can low-sodium chicken broth
1 (4 oz.) can chopped green chilies
1 (7 oz.) pouch Kevin’s Thai Coconut Sauce
2 tablespoons chopped cilantro plus additional for garnish
Optional toppings: sliced avocado, crumbled queso fresca
Keywords: chicken, chili, Thai, dinner, keto, paleo, healthy, main dish
For more information check out Kevin’s Natural Foods social media links here:
Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/
Bursting with flavor my Meringue Kissed Lemon Pudding Pie with Wild Berry Jam is one of my most requested family recipes. Friends and family from Hawaii to Massachusettes and places in between know this one is, “Better than Birthday Cake”. There is no finer compliment than to have someone try my recipe and share their photo creations with me. It gives me great joy.
This pie features a buttery shortbread crust filled with the most luscious, silky smooth and tart lemon custard. Topped with the easiest no-fail wild berry jam and simple meringue stars this one is a real show-stopper. I am so proud that a panel of judges from Eggland’s Best chose it as Best in State and then Best in the Northwest Region based on taste and creativity.
Give my recipe a try and tag me with your photo creation on instagram @goodgriefcook.
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Tart lemon filling topped with a sweet wild berry jam this pie is one of my most requested recipes and the regional winner in a national contest.
Crust
2 cups shortbread cookie crumbs
3 tablespoons melted butter
Filling
1 cup milk, divided
¼ cup cornstarch
3 eggs, separated
½ cup fresh lemon juice
¾ cup sugar
Grated zest of 1 lemon
4 tablespoons butter, cut into 4 pieces
1 cup 5% fat Greek yogurt
Topping
2 cups wild blueberries, fresh or frozen
½ cup Huckleberry preserves (you may substitute elderberry or blueberry)
1 tablespoon cornstarch mixed with 1 tablespoon water
Meringue Kisses
3 egg whites (from separated eggs above), room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
½ cup super fine sugar
1 teaspoon lemon juice
Filling, jam and meringue stars can be made 1 day ahead
Keywords: pie, huckleberry, wild blueberries, baking, pudding, recipe contest, winner
Eggland’s Best is the only egg good enough for my family recipes. EB eggs not only offer the best taste and nutrition, but also are consistently perfect from one package to the next. Further, I trust that every time I use EB eggs my recipes will be deliciously high in vitamins and omega 3. I feel so good about feeding my family such a quality egg. I know this pie is truly the “Best Family Recipe” because whatever the occasion it is the most requested dessert. It even beats out a birthday cake.
love always
shout-out to my Saucy Mamas who introduced me to Oregon huckleberry jam which was the inspiration for this pie
The crisp autumn weather has arrived ushering in a new bounty of one of my favorite vegetables. Do you love cauliflower as much as I do? Whether it’s riced, roasted or mashed this seasonal love of mine can always use a refresh. Say hello to roasted cauliflower steaks with 3 new sauces. Talk about flavor, convenience and health.
This is my vegetarian entry for the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge.
Pro Tip: For a “meaty” bite slice cauliflower into 1½-inch thick steaks
One of my favorite ways to cook cauliflower is slicing it into steaks and roasting it. Covered in foil at high heat the cauliflower gets a 10 minute flash of tenderizing steam from its own natural juice. Remove the foil, continue roasting and cauliflower’s natural sugars caramelize to a nutty brown. Such an easy clean flavorful way to cook.
Pro Tip: For high heat roasting, use an oil with a high smoke point like grapeseed or avocado
Pro Tip: Roasted cauliflower leaves make a delicious crispy garnish
Let’s get saucy. Developed by chefs, Kevin’s natural foods sauces come in 8 amazing flavors that are paleo/keto certified. In addition, they are dairy free, soy free, gluten free and contain no preservatives. In the short time it takes to roast and/or stir-fry a few vegetables dinner is on the table. And did I mention they are made in the U.S.A? Huge bonus points for that.
Featuring three sauces, the first is Kevin’s Thai Coconut. Lover of all foods Thai this sauce delivers a punch of lime and coconut balanced with a mild heat and sweetness. Embellished with peppers and onions and a garnish of crispy cauliflower leaves this sauce truly elevates the cauliflower.
The second sauce is the hands down family favorite. The Korean BBQ brings a bold “meaty” flavor to the table and is a natural paired with mushrooms. This sauce is umami at its best and my meat lovers sure did not miss the meat.
The third sauce I chose to try is the delightful Lemongrass Basil. It’s creamy with a kick of heat and took what is otherwise considered a bland vegetable to new heights of flavor. In the time it takes for the cauliflower to roast this sauce is ready to plate.
Which sauce will you try? Each one makes 4 servings and I guarantee you will want to not only try the three I chose but all the other wonderful products Kevin’s natural foods has to offer. They are available at Whole Foods and Costco and of course on-line.
PrintRoasted cauliflower steaks with a trio of Asian influenced delicious sauces made easy, healthy and vegetarian
4 fresh cauliflower steaks (cut 1 ¼ to 1 ½-inches thick)
¼ cup Cauliflower leaves
Grape seed or avocado oil
1 teaspoon fine sea salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground ginger
Thai Coconut Pepper & Onion Sauce
1 tablespoon grape seed or avocado oil
1 small to medium red bell pepper, seeded and julienned
1 medium onion, halved and thinly sliced
1 (7 oz.) package Kevin’s natural foods Thai Coconut Sauce
Garnish: roasted cauliflower leaves and fresh lime wedges
Korean BBQ Mushroom Sauce
1 tablespoon grape seed or avocado oil
1 (3.5 oz.) package fresh maitake or oyster mushrooms, torn
1 (7 oz.) package Kevin’s natural foods Korean BBQ Sauce
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
Lemongrass Basil Shitake Sauce
1 tablespoon grape seed or avocado oil
1 (3.5 oz.) package sliced shitake mushrooms
1 pouch (7 oz) Kevin’s natural foods Lemongrass Basil Sauce
2 scallions, thinly sliced
Roasted Cauliflower Steak
Heat oven to 500F. Brush both sides of cauliflower steaks with grape seed or avocado oil. Toss leaves with 1 teaspoon of oil. In small bowl, mix salt with garlic powder, paprika and ginger; toss leaves with ¼ teaspoon. Sprinkle remaining salt mixture evenly over both sides of cauliflower steaks. Place cauliflower on a baking sheet. Cover tightly with foil. Roast 10 minutes. Remove from oven and remove foil. Sprinkle leaves on roasting pan. Reduce oven temperature to 450F. Return pan to lower rack of oven. Roast 6 minutes. Transfer roasted leaves to a plate. Turn steaks and continue roasting until golden brown and tender. Transfer steaks to serving plates. Meanwhile, prepare desired sauce.
Thai Coconut Pepper & Onion Sauce
Heat skillet over medium-high heat. Add oil and heat until shimmering. Add peppers and onions, cook, stirring, until onions soften and peppers are crisp tender. Reduce heat to low. Add sauce; simmer for 1 minute. Spoon sauce over cauliflower steaks. Top with roasted cauliflower leaves. Garnish with lime wedge.
Korean BBQ Mushroom Sauce
Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat to low. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with sesame seeds and cilantro.
Lemongrass Basil Shitake Sauce
Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat to low. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with green onions.
Keywords: gluten free, cauliflower, cauliflower steaks, Asian, quick and easy, dinner, keto, paleo
For more great recipes and information check out Kevin’s Natural Foods social media channels.
Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/
Instagram: https://www.instagram.com/kevins.natural.foods/
Pinterest: https://www.pinterest.com/KevinsNaturalFoods/
Eat well Live Happy
I concede this is not my finest hour. Convenience products are not my jam, but once in awhile even I must admit they just make sense. I grew up in a household filled with an array of convenience products. Everything from canned soup to boxed cake mix was trendy back then. My mom fully embraced the ease of getting dinner on the table for 5 hungry kids using these products. She especially loved the all-purpose Bisquick baking mix. Breakfast, lunch and dinner could potentially include a Bisquick recipe. It was magical. Two of her favorites were the Impossible Quiche and Impossible Coconut Cream Pie. Do you remember those? My new favorite are these everything buttery bagel biscuits, but we will get to that in a minute.
Turns out one of my husband’s favorite food memories is when HIS mom presented the family with the Impossible Quiche. A couple of months ago, while I was away from home, he decided to pick up a box of the mix and recreate that childhood dinner. Just recently I discovered the small yellow box in the back of the pantry and food snob that I am said, “where the heck did this come from?”
The rest is history. Here is the recipe. It’s stupid good.
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Buttery everything bagel biscuits are stupid good biscuits made easy with a mix
2 ¼ cups Bisquick baking mix
¼ cup sour cream
¼ cup plain Greek yogurt (I use Fage 5%)
½ cup ginger ale (Canada Dry)
¼ cup melted butter
Everything bagel seasoning
Keywords: dough, biscuits, everything bagel, butter, baking, brunch, breakfast, quick and easy
Let’s talk about the real Gold Star Mom community and not the current political nonsense. Just for the record when my son died in 2011 I wrote to the then President and the first lady. In my naivete, I thought the President might have some answers and the first lady, a mom like me, would offer some comforting words, but I got nothing. No personal response from those in the White House made me feel like my son’s life didn’t matter. So my advice, don’t listen to what either side is saying right now about Gold Star families. It’s all painful media hype.
Then there is Heather Kuhn. Heather was the Navy Gold Star Program Coordinator assigned to my area of the country. Coordinators assist families with benefit questions connecting them to valuable resources concerning bereavement and financial planning support. They also provide opportunities to celebrate our fallen service member through events connecting the Gold Star community. When Heather reached out about creating this Gold Star Mom cookbook I was all in.
It really wasn’t a tough choice picking a recipe that William liked best. I did think about his favorite Boston cream pie and even a couple of recipes that he created himself…”waffles supreme” and a sandwich he called “the American Hero”, but clearly this chicken dish was the one he asked for more than any other. He loved a little bit of chicken fried.
Heather writes
I believe we all can relate that when faced with loss and grief and mourning – which is not a phase or a stage, but rather a journey – many fond memories are often brought back with familiar sounds and comforting smells, and the tastes of the meals shared with those we have loved and lost, but cherish still.
I am grateful she was inspired to reach out to Gold Star families and compile a book filled with recipe favorites and memories of our fallen service members. This book is not for sale, but available for free electronically for those wishing to read and honor our fallen heroes.
These words speak to me and I thought you might could use them for your meditation.
“Whenever someone sorrows, I do not say, “forget it,” or “it will pass,” or “it could be worse” — all of which deny the integrity of the painful experience. But I say, to the contrary, “It is worse than you may allow yourself to think. Delve into the depth. Stay with the feeling. Think of it as a precious source of knowledge and guidance. Then and only then will you be ready to face it and be transformed in the process.” ~ Peter Koestenbaum
In these uncertain times there is one thing I know for sure. People find comfort in baking bread. Trending all over the internet are the most beautiful moist loaves of banana bread and artistic sourdough boules, baguettes and focaccia. Clearly, there are two kinds of bakers. Those who like to get a quick sweet fix in a banana bread and those that prefer the long, often days process, of an artisanal loaf.
What if we could meld these two unlikely classes of bread into one harmonious loaf? Wouldn’t it be nice….and what if we could all sit around the same table and break bread together?
Yes, let’s do it.
Sourdough baking is not all that complicated once you have become the proud owner of some sourdough starter. Starter is a simple mix of fermented flour and water. It contains wild yeast and lactobacilli bacteria. It is what makes the bread rise. Sourdough is “alive” and it needs to be maintained or “fed”.
The sourdough discard, on the other hand, is that leftover starter, not used in the days baking process. Many bakers either throw the discard in the trash or they try to reduce the amount of starter they maintain keeping as little as 10 grams. Still, others, like me, prefer to repurpose it into waffles, crackers and quick breads. A typical starter is equal parts water and flour known as 100% hydration. This makes it easy to swap out some of the flour and liquid by weight in most any baking recipe for the sourdough discard. Here is a link for a full explanation on how it all works: Cultures For Health
The best sourdough discard banana bread made sweet with dates and honey
1 ½ cups (200 g) all-purpose flour
½ cup (40 g) white whole wheat flour
½ teaspoon fine sea salt
½ teaspoon baking soda
1 cup (150 g) pitted dates, chopped
3 tablespoons hot water
½ cup (1 stick) unsalted butter
2 eggs
3 over-ripe bananas, mashed
¾ cup (125 g) sourdough discard
2 tablespoons honey
2 tablespoons lemon olive oil*
1 teaspoon vanilla extract
Zest of a lemon
½ cup chopped candied nuts
*plain olive oil may be used plus 1 teaspoon lemon juice or ½ teaspoon lemon extract
Let’s meditate. Healing after loss takes time. I have found these meditations to facilitate the journey. I hope they will help you, too.
We cannot re-create this world…We cannot even, truly, re-create ourselves. Only our behavior can we re-create, or create anew. ~Alice Walker
Healing After Loss meditations by Martha Whitmore Hickman
All winter, in many parts of the country, the earth has lain brown and barren—or covered with chilling snow.
But beneath that apparently lifeless earth the roots of plants have maintained themselves in a necessary hibernation. Then, come spring, year after year, the earth comes to life again, and blooms with beauty and nurturance.
Maybe this can be a model of trust for us in these new green months of early summer—that the season of depression and sorrow will, in time, give way to a renewed love of life and appreciation for its gifts—including the gift of the life and the legacy of the one we have loved.
For more meditations click here
In a world where good news seems scarce let me simply share a sweet recipe guaranteed to brighten your day and put a belly-satisfying smile on your face. This recipe for Strawberry Kropsua is kind of a cross between a pancake, a crepe and a souffle, but reminds me most of a popover.
In the photos above you will notice how the edges of the batter rise high above the pan leaving a center pocket making it perfect for all kinds of luscious fruit filling. Some might fill it with fresh apples and squeeze of lemon juice calling it a Dutch Baby pancake, but in my case I’m filling it with the fruit of the season…fresh strawberries tossed with a sprinkle of sugar and touch of vanilla.
Do I have you salivating now? Before I share the recipe we need to talk about two things. First, the cast iron pan. Please only use cast iron for the best results. The pan is pre-heated in the oven before pouring in the batter. I use 4-inch pans and here is a really important tip. Measure your pans across the bottom and not the top. That is the standard for measuring as with many pans the top is usually wider than the bottom. You are welcome.
Next thing you need to know is that I am sharing this recipe in metric measurements to insure accuracy. Buy a kitchen scale if you don’t already have one. Gluten development is the enemy of this recipe, so it’s important to add the exact measurement of flour and gently whisk it in. We all measure differently, but we all weigh ingredients the same. Capice? (ca-peesh). Too much flour will yield a dense kropsua and that’s just sad.
Kropsua is the Finnish version of a Dutch Baby Pancake
50 grams all-purpose flour
80 milliliters whole milk
1 egg
15 grams sugar
1/8 teaspoon fine sea salt
¼ teaspoon vanilla
5 grams butter
For the strawberries:
1 cup sliced fresh strawberries
Sweetener of choice (I like a tablespoon of sugar or maple syrup)
¼ teaspoon vanilla
A squeeze of fresh lemon or orange juice added in is nice and sunny
Toss it all together just prior to starting the kropsua
Place the flour in a batter bowl or mixing bowl. In another bowl, whisk the milk, egg, sugar, salt and vanilla until blended. Whisk the egg mixture into the flour mixture until mixture is smooth. Let this mixture rest while oven heats up; this allows the gluten to relax. Place two 4-inch skillets in the oven. Heat the oven to 425F. When the oven comes to temperature, remove skillets from oven and divide butter among them. Place back in the oven for a minute to let bubbling of butter subside. Pour rested batter evenly into hot skillets. Bake for 15 minutes or until puffed and golden brown. Dust with powdered sugar and fill with strawberries.
For the strawberries: Toss it all together just prior to starting the kropsua
Keywords: pancake, kropsua, lodge cast iron, breakfast, holiday ideas, fresh fruit
Before I discuss the best rhubarb tart let’s chat about the garden. Earlier this month I trusted some internet information which led me to a huge garden blunder. I planted my much cared for indoor tomatoes outside too soon. The weather turned cold and especially windy just days later and being away from home I was unable to protect those beauties. Mother Nature took a toll on the plants, but they held on. Today, in spite of their ravaged leaves they continue to thrive and I am already seeing a few tomatoes. Planting a garden can teach us many lessons. Remaining strong no matter how life chooses to chew us up and spit us out is one of them. Stay calm and plant some seeds. The rewards are great.
Tending a garden also teaches patience. For instance, I planted rhubarb last year and I really, really, really want to pick it, but I can’t. The rule of thumb is to let the plant build its root system and strength over a three-year period before harvesting. It’s the same with asparagus. It’s been 7 years since I planted the asparagus and today we are harvesting more than we can eat. What a joy to share it. The reward of patience. Lesson learned
As the world is opening up so is the produce at the market. Rhubarb is plentiful in the spring, but has a short growing season. Get while the getting is good and stock up on the naturally tart stalks. This darling of a vegetable can be added to pies, muffins, quick breads and even savory dishes. it can also be sliced and frozen for later use in compotes and savory sauces.
Fresh rhubarb with an almond frangipane in a buttery tart crust
ALMOND FRANGIPANE
1⁄4 cup plus 2 tablespoon sugar
1⁄4 cup plus 1 tablespoon almond paste
1 stick (1/2 cup) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoon unbleached all-purpose flour
1⁄4 teaspoon baking powder
1⁄4 teaspoon kosher salt
CRUST
1 stick (1/2 cup) unsalted butter, softened
1⁄4 cup plus 1 Tbsp. granulated sugar
1 egg yolk
1 1⁄4 cups all-purpose flour
1⁄4 teaspoon kosher salt
3 to 4 stalks fresh cut rhubarb, diced on diagonal (1/2-inch dice)
1 tablespoon sugar
Keywords: frangipane, tart, rhubarb, pie,
Good and faithful friends are hard to find, but saying good-bye to one is even harder. This is one very tough time.
It’s been 15 years since this sweet fur baby found her forever home with us. She was discovered abandoned in a box on a soccer field in Winston-Salem, NC. At the time, my daughter was a college student there at Wake Forest University, home to the Demon Deacons. With school colors of black and gold, it was a natural fit to name this rambunctious puppy, Deacon.
For all those pet lovers out there I know you get it when I say that Deacon wasn’t just a pet, but a full-fledged member of the family. Her status as “third child” well-deserved. Like most children she loved nothing more than a few good treats, play time and praise. And like a child she was pretty much this mama’s shadow, not wanting to be in my lap, but just keeping me in her sights.
This was a heart-wrenching week as we made the decision along with the Vet to euthanize our beloved dog. I have never felt such selfish guilt in my heart even though my brain knew it was the right thing to do. As I sat scratching her neck in the Vet’s exam room I was grateful for sharing one last walk around the garden with her, letting her snack on some cheese and telling her how much I loved her. I told her how great it would be to see her brother now.
Here is the link to a previous blog post featuring Deacon’s favorite homemade dog biscuits.
<3
Strawberry Stuffed Sourdough Pancakes
Let’s talk about these amazing strawberry stuffed pancakes. Yes, I can’t deny that I’m a day late and a dollar short on Mother’s Day, but I’d feel terrible if I did not share this one with all my strawberry and sourdough lovers. And if you don’t have an aebelskiver pan, well, you must go out (strike that due to COVID19), I mean order one on-line because serving these strawberry stuffed sourdough puffy pancakes to your friends and family guarantees you rock-star status in the kitchen.
one of my favorite uses of sourdough discard this recipe starts the night before and finishes in the morning
3 oz. (62.5 g) sourdough starter (great use of discard)
¾ cup (184 g) milk
2 teaspoons sugar
¾ cup (109 g) cake flour
2 tablespoons unsalted butter, melted plus extra for greasing pan
¼ teaspoon fine sea salt
½ teaspoon baking powder
½ teaspoon vanilla
2 eggs, separated
Fresh California strawberries, ½ cup small dice plus 10 strawberries, sliced
Whipped Cream
Maple syrup
Powdered sugar
Keywords: Strawberry, Stuffed, Sourdough, Pancakes, Ebelskivers, breakfast
For two more of my aebelskiver recipes check out this blog post or this blog post. Think Father’s Day <3.
Healthy On-The-Go snacks are an essential for busy families. Whether you are a mom waiting on dance class to let out or a student suddenly having a snack attack during a long lecture, or just need a tasty break from work, having a handy, grab & go energizing snack can be a game changer.
However, quality store-bought snack bars can be expensive and what’s more sometimes filled with unappealing ingredients like preservatives and excessive sweeteners. Let’s try making our own. As you know, I love a great product and a good recipe challenge, so I have entered into the Cape Cod Select Blogger Recipe Contest.
With premium cranberries as the foundation this recipe is the perfect mix of nutritious superfoods. Protein packed roasted nuts add crunchy flavor and seeds add fiber and heart-healthy fats. Between the cranberries, dates and touch of brown rice syrup there is a perfect balance of natural sweetness. What’s more, both kids and adults will love them as the perfect breakfast on the go, mid-afternoon desk snack, or pre-workout fix. Bake up a batch to have on hand throughout the week.
Bonus: the recipe comes together quickly with things you may already have in your pantry. Toss one of these cranberry crunch bars in your lunch box, brown bag and backpack and be ready any time a snack attack strikes. Don’t ever need to be “hangry” again. <3
healthy on-the-go snack
1 ¼ cups Cape Cod Select Premium Frozen Cranberries
8 pitted dates, finely chopped
¼ cup brown rice syrup
2 tablespoons unsalted butter
¼ teaspoon fine sea salt
1 teaspoon vanilla
2 cups assorted unsalted, roasted whole nuts, coarsely chopped
1 cup puffed rice cereal
¼ cup roasted pepitas or sunflower seeds
1 tablespoon chia seeds
Keywords: snacks, cranberries, healthy, bars, nuts, seeds
For more great recipes and cranberry information follow these social media links:
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Twitter: https://twitter.com/CapeCodSelect
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And to find a store near you: http://www.capecodselect.com/store-locator/
I came across this lovely poem by Nancy Cross Dunham on the Modern Loss Facebook Page. I highly recommend this group for grief support.
what I’m learning about grief …
is that it need not be
a heavy gray shawl
to wrap myself in,
clutching my arms tightly
across my chest
nor …
need it be
a granite rock
that I should try
to push away
neither is it …
… at least, no longer …
a vast dark ocean
ready to pick me up
and slap me down
without warning
what I’m learning about grief …
is that it is not me,
but that it offers
to become a friend
a friend …
who will lightly lay a hand
on my shoulder
when tears come in the dark
a friend …
who will laugh
out loud with me
at remembered silly moments
a friend …
who can still hear
the music of our life
what I’m learning about grief …
is that this friend
doesn’t intend
to leave me
but promises
to hold my hand
to carry my memories
a friend …
who will bear witness to my love
as I venture
toward the next day
and the following night
Typically, cranberries are associated with autumn and holiday recipes. It’s April, so why am I cooking with cranberries? First, I love them. Second, it’s because premium frozen cranberries are available all year long and mingle well with the BBQ lifestyle. Inspired by spring and the opening day of fishing season cranberries make the most fantastic, tangy BBQ glaze for grilling all kinds of seafood. They also brighten up easy side dishes with their superfruit flavor. Today, I share a fun family dinner with a bit of cranberry flare as part of the Cape Cod Select Blogger Recipe Contest.
Update: My recipe for Cranberry glazed Salmon in Banana Leaf won an honorable mention.
Cranberries add the most incredible layer of flavor and tang to my Asian inspired BBQ sauce plus a breath of freshness to cauliflower rice. It’s all so pretty, light and healthy.
And don’t be afraid of that banana leaf. It’s readily available in your frozen food section, too. It helps seal in all the moist goodness and flavors so lovingly wrapped up inside it. In a pinch you can substitute aluminum foil, but you will miss the subtle flavor infused by the charred leaf.
Can I double dog dare you to step outside of your cranberry comfort zone now that spring has sprung? Get to your grocery store and grab a bag of Cape Cod Select Premium Farm Fresh Cranberries and try my recipe. For sure you will be thanking me. And BTW, this cranberry glaze is equally delicious on chicken, pork and burgers, so get grilling and enjoy being outside.
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1 ¼ cups Cape Cod Select Premium Farm Fresh Cranberries, divided
3 tablespoons fresh tangerine or orange juice
1 tablespoon lite rice wine vinegar
¼ cup lightly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon Asian chili garlic sauce
4 (3 to 4 oz) skin-on salmon fillets
Kosher salt and freshly ground pepper
4 pieces (12-inch square) banana leaf, thawed, if frozen
½ large cauliflower, cored and separated into florets
1 ½ teaspoons sugar
1 teaspoon water
Garnish: sliced green onions and toasted black or white sesame seeds
Side dish recommendation: grilled bok choy
Keywords: salmon, banana leaf, seafood, grilling, cranberry, Asian
For more great recipes and cranberry information follow these social media links:
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Pinterest: https://www.pinterest.com/capecodselect/
And to find a store near you: http://www.capecodselect.com/store-locator/
Dedicated to the best fisherman I ever knew. Thanks to all who reached out this week.
Is This fresh tomato tart in your garden plan?
Last week I wrote of the symbolic nature of flowers. Look around your garden. What does it say about you? Plant some dill. It symbolizes power against evil. Every victory garden could use that power right about now. Nasturtium, too. Those edible peppery and sometimes fiery orange blossoms stand for patriotism. Do you love this country? How do you show it?
For those who knew William or have followed this blog I’m certain I don’t have to explain why dill and nasturtium remind me of him. I don’t know a soul (other than his military brothers) who love this country more and fought the good fight, so others could live free.
Today, I praise the essential workers battling the evil of COVID19 especially my two nieces. Heather and Brenda are on the front lines as nurses in ICU units devoted to the care of those infected. I can’t imagine the mix of emotions associated with these essential jobs, but they do it. They pledge an allegiance to quality healthcare no matter the hardship. All any of us nonessentials can do is express our gratitude for their courage, dedication and willingness to fight the good fight…plus wash our hands and practice social distancing. This thing isn’t over, yet.
As much as I love this recipe as written desperate times call for desperate measures. These days #AmericaStrong we are all adapting to a new normal. Thankfully, this is a raid your pantry kind of recipe initially adapted from William-Sonoma’s web site. No puff pastry? No problem. Use any kind of pie dough or even a pre-made pizza crust, flour tortillas or naan…hey! it is an international situation we are in so be brave and use whatever. Same goes for fresh tomatoes. Any fresh vegetable will do, but if it is crunchy like broccoli, blanch it first. Onions? Caramelize them first. Canned tomatoes? Drain them and pat them dry. Same for cheese and herbs…just do you and don’t forget to plant some seeds.
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The perfect tart when fresh tomatoes are in season
1 sheet frozen puff pastry, thawed
freshly sliced tomatoes
kosher salt
6 ounces crumbled feta cheese
1 tablespoon chopped dill
freshly ground pepper
herb oil
2 tablespoons freshly grated parmesan cheese
Keywords: tomato, tart, feta, gardening, dill, baking, fresh
