02 Jul Tomato Tart


  • ½  (15-ounce) package refrigerated pie crusts
  • 1 Garlic Bulb
  • ½  teaspoon Olive Oil
  • 1 ½  cups Shredded Fontina Cheese, divided
  • 4 large Tomatoes
  • ½  teaspoon Salt
  • ¼  teaspoon Pepper


1.  Press refrigerated Piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until Piecrust is lightly browned; set aside.

2.  Cut off pointed end of Garlic Bulb; place Garlic on a piece of aluminum foil, and drizzle with Olive Oil. Fold foil to seal.

3.  Bake Garlic at 425° for 30 minutes; cool. Squeeze pulp from Garlic Cloves into bottom of baked Piecrust.

4.  Sprinkle 1/2 cup Fontina Cheese over the Garlic.

5.  Slice Tomatoes, and sprinkle evenly with Salt and Pepper. Place on folded paper towels, and let stand 10 minutes. Arrange Tomato Slices over Shredded Cheese. Sprinkle with remaining 1 cup Cheese.

6.  Bake at 350° for 45 minutes or until Tart is lightly browned.

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07 May Tomato Gratin


  • 4 slices Whole-Grain Bread, torn into quarters
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
  • 4 Medium Tomatoes, sliced
  • 1/4 cup chopped Fresh Basil
  • 1/2 teaspoon freshly Ground Pepper
  • 1/4 teaspoon salt


  1. Preheat oven to 350°F. Coat a shallow 2-quart baking dish with nonstick spray.
  2. Place Bread in a food processor and pulse until coarse crumbs form. Add Garlic, Oil and Cheese; pulse to combine.
  3. Spread the seasoned Breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes, turn up to 450°F if needed to brown.
  4. Meanwhile, layer Tomato Slices in the prepared baking dish, sprinkling each layer with Basil, Pepper and Salt. If Tomatoes are juicy, drain on paper towels before layering. Bake the Tomatoes for 10 minutes; Sprinkle with the Toasted Breadcrumbs, and bake for 10 minutes more. Serve immediately.


Per serving: 128 calories; Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).

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16 Apr Baked Kale Chips


  • 12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed- Wash and Dry thoroughly.
  • 1 tablespoon olive oil
  • Salt and Pepper


1.  Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.

2.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

3.  The Kale cooks down considerably so what looks like a lot at first goes very quickly. Use Garlic Salt, Lemon Pepper, Parmesan, etc.
Amount Per Serving:   Serving Size: 1 (14 g), Servings Per Recipe: 1, Calories 5, Total Fat 0.5 g

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09 Apr Lemon-Garlic Spinach and Kale


  • 1 tbsp Extra Virgin Olive Oil
  • ½ a medium onion
  • 1 garlic clove, minced
  • 4 cups spinach
  • 2 cups kale
  • Juice of ½ a lemon
  • ¼ cup pine nuts, toasted
  • Salt and pepper to taste


1. Heat olive oil in a sautéed pan over medium-high heat.  Add onions and cook until translucent.  Add garlic.

2.  Begin to add spinach and kale a little at a time, each time leaving enough room to stir.  As the vegetables cook down and begin to wilt, add more.  Continue until all of the spinach and kale is added.  Let cook for about 7 minutes, or until all leaves are wilted.

3.  Once wilted, take off heat.  Pour lemon juice on top and stir.  Add salt and pepper to taste.  Stir in.  Top with pine nuts.

Nutrition Information:
Serving Size: 100g; Servings: 4 (with Pine Nuts); Calories: 118; Calories from Fat: 79; Total Fat: 9g; Saturated Fat: 1g; If you use 1/4 cup corn rather than the pine nuts, calories  drop to 40 per serving.

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15 Aug Cajun Fried Okra


  • 6 cups oil, for frying
  • 1/2 cup cornmeal
  • 1 cup all-purpose flour
  • 2 pounds fresh okra, sliced 1/2-inch thick
  • 1/4 teaspoon Cajun spice
  • 1/2 cup buttermilk


1.  Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

2.  In a medium bowl, combine cornmeal, flour, House Seasoning (see below), and Cajun spice.

3.  Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.

4.  Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately. 6-10 servings


House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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