03 Sep Tomato-and-Corn Pizza


  • 3 small Tomatoes, sliced

  • 1/4 teaspoon Salt

  • 1/8 teaspoon freshly Ground Pepper

  • 1 (14-oz.) package prebaked Italian Pizza Crust

  • Parchment paper

  • 1/3 cup refrigerated Pesto

  • 1/2 cup fresh Corn Kernels

  • 1/4 cup grated Parmesan Cheese

  • 1 teaspoon Sugar

  • 8 ounces fresh Mozzarella, sliced

  • 3 tablespoons fresh whole or torn Basil Leaves


1.  Preheat oven to 450°. Place Tomato slices on paper towels. Sprinkle with Salt and Pepper; let stand 20 minutes.

2.  Place Pizza Crust on a parchment paper-lined baking sheet; spread with Pesto. Stir together Corn, Parmesan, and Sugar. Top Pizza with Corn mixture, Tomatoes, and Mozzarella Slices.

3.  Bake at 450° for 14 minutes or until Cheese is melted and golden. Remove from oven, and top with Basil Leaves.

Note: Tested with Boboli Original Pizza Crust.

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27 Aug Tips for Okra and Garlic Okra


Look for smooth, unblemished pods. Green okra should be bright green with a bit of fresh, even dewy fuzz on its surface. Purple or red okra should similarly look fresh. The brighter and greener the ends are, the fresher the okra is. Avoid pods with significant brown spots, dry looking ends, or any shriveled bits

Most okra is harvested when the pods are between 1 and 4 inches long. Pods longer than 4 inches tend to get into the tough category, which can be fine for stewing and gumbos but not ideal for quicker cooking.

Okra is best fresh. Eat okra within a few days of buying it. Store okra loosely wrapped in a plastic bag in the refrigerator

Okra contains a clear, somewhat thick liquid that is how it stores water in the hot climates where it thrives. Leaving okra whole and quick cooking methods – sautéeing, grilling, frying – bring out the crunchy, rather than the slimy, side of okra. Cooking okra with plenty of acid – vinegar, citrus juice, tomatoes – is another way to keep its slippery nature in check.

Garlic Okra


  • 1 lb. Okra
  • 1 Clove Garlic
  • 2 tsp. Canola Oil
  • Sea Salt to taste


1.  Trim, rinse, and pat Okra dry. Set aside. Peel Garlic Clove, cut in half lengthwise, and slice as thinly as possible.

2. Heat a large frying pan over medium high heat. Add oil and heat until it shimmers, about 30 seconds. Add Garlic and let sizzle until just starting to turn golden, about 1 minute. Add Okra, stir to combine, and cover. Cook, shaking pan frequently, until Okra is starting to brown on the edges and tender to the bite, about 8 minutes. Sprinkle with Salt to taste and serve.

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30 Jul Heirloom Tomato and Onion Quiche


  • 1/2 15 – ounce package (1 crust) rolled refrigerated Unbaked Piecrust
  • 12 ounces assorted Garden Heirloom Tomatoes (Cherokee Purple and/or Brandywine) or regular Tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon Butter
  • 1/2 cup chopped Onion (1 medium)
  • 3 Eggs
  • 3/4 cup Half-and-Half, Light Cream or Milk
  • 3 tablespoons All-Purpose Flour
  • 1 tablespoon snipped Fresh Basil
  • 1/2 teaspoon Salt and 1/8 teaspoon ground Black Pepper
  • 1/4 teaspoon Dry Mustard, Paprika
  • 1 cup shredded Swiss, Cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)


  1. Let Piecrust stand at room temperature according to package directions. Unroll Piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked Pastry with a double thickness of foil. Bake in a 425 degrees oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until Pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees. Meanwhile, place Tomato Slices on paper towels to absorb excess moisture. In a small skillet, melt Butter over medium heat. Add Onion. Cook until Onion is tender but not brown, stirring occasionally.
  2. In a medium bowl, whisk together Eggs, Half-and-Half, Flour, Basil, Salt, Dry Mustard and Black Pepper.
  3. To assemble, sprinkle Cheese onto bottom of the hot, baked Pastry Shell. Spoon Onion mixture over Cheese. Arrange a single layer of Tomato Slices over Cheese, overlapping slightly. Slowly pour Egg mixture over Tomatoes. Sprinkle Paprika over Egg mixture.
  4. Bake, uncovered, for 35 to 40 minutes or until Egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.
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09 Jul Eggplant, Zucchini, and Tomato Tian


  • 1 pound Eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound Zucchini, cut diagonally into 1/4-inch-thick slices
  • Cooking spray
  • 1 pound large Beefsteak Tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 ½ tablespoons Extra-Virgin Olive Oil, divided
  • 1/4 teaspoon Salt, divided
  • 1/4 teaspoon freshly ground Black Pepper, divided
  • 4 ounces French Bread Baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano Cheese
  • 2 tablespoons chopped fresh Flat Leaf Parsley
  • 2 teaspoons chopped fresh Oregano
  • 1 ½ teaspoons chopped fresh Thyme
  • 2 Garlic Cloves, minced
  • 1/4 cup fat-free, less-sodium Chicken Broth


1.  Preheat oven to 375°.

2.  Arrange Eggplant and Zucchini in a single layer on a baking sheet coated with Cooking Spray. Lightly coat Vegetables with Cooking Spray. Bake at 375° for 15 minutes. Arrange half of Eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with Cooking Spray. Top with half of Zucchini and half of Tomato. Drizzle 2 1/4 teaspoons oil evenly over Vegetables. Sprinkle Vegetables evenly with 1/8 teaspoon Salt and 1/8 teaspoon Black Pepper.

3.  Place Bread in a food processor; process until coarse crumbs measure 2 cups. Add Cheese and next 4 ingredients (through Garlic) to processor; process until combined. Sprinkle 1 1/2 cups Breadcrumb mixture evenly over Tomato. Repeat layers with remaining Eggplant, Zucchini, Tomatoes, Oil, and Salt, Pepper, and Breadcrumb mixture. Pour Broth over top. Bake at 375° for 1 hour or until Vegetables are tender and topping is browned.

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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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18 Jun Summer Tomato, Onion & Cucumber Salad


  • 3 tablespoons Rice Vinegar
  • 1 tablespoon Canola Oil
  • 1 teaspoon Honey
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly Ground Pepper, or more to taste
  • 2 medium Cucumbers
  • 4 medium Tomatoes, cut into 1/2-inch wedges
  • 1 Vidalia or other Sweet Onion, halved and very thinly sliced
  • 2 tablespoons coarsely chopped Fresh Herbs, such as Flat-Leaf Parsley, Chives and/or Tarragon


1.  Whisk Vinegar, Oil, Honey, Salt and Pepper in a large shallow bowl.

2.  Remove alternating stripes of peel from the Cucumbers. Slice the Cucumbers into thin rounds. Add the Cucumber slices, Tomatoes and Onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

3.  Just before serving, add Herbs and toss again.

Makes: 6 servings, about 1 1/2 cups each, 58 calories per serving

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04 Jun Potato, Squash, & Goat Cheese Gratin


  • 2 medium Yellow Squash, about 1/2 pound
  • 4 small to medium Red Potatoes, about 1 pound
  • 3 tablespoons Olive Oil
  • 4 ounces Goat Cheese or Queso Blanco
  • Salt and freshly ground Black Pepper
  • 1/4 cup whole Milk or Half & Half
  • 1/3 cup freshly grated Parmesan Cheese
  • 1 tablespoon thinly sliced Basil, Rosemary or Thyme Leaves


1.  Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of Olive Oil.

2.  Use a mandoline or chef’s knife to slice the Squash and Potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons Olive Oil in a large bowl.

3.  Place 1/3 of the Squash and Potato slices in the bottom of the dish — no need to layer them Squash-Potato-Squash; just spread evenly — then season with Salt and Pepper. Top with half of the Goat Cheese, scattered evenly in large chunks. Repeat with another 1/3 of the Vegetables, seasoning again with Salt and Pepper and topping with the other 1/2 of the Goat Cheese. Finish by layering on the final 1/3 of the Vegetables and seasoning with Salt and Pepper.

4.  Pour the Milk over the entire dish. Top with the Parmesan Cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. If Vegetables are not sliced thin, bake 15 minutes longer. Scatter on the fresh Basil. Serves 6

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28 May Grilled Green Tomatoes


  • 1/2 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 Garlic Cloves, minced
  • 1 tablespoon Brown Sugar
  • 1/8 teaspoon Salt
  • 4 medium-size Green Tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
  • 1 (16-oz.) package sliced fresh Mozzarella Cheese
  • Kosher Salt and freshly ground Pepper to taste
  • 1/3 cup thinly sliced fresh Basil


1.  Combine first 5 ingredients in a large zip-top plastic freezer bag; add Tomatoes, seal, and shake gently to coat. Chill 1 hour.

2.  Preheat grill to 350° to 400° (medium-high) heat. Remove Tomatoes from Marinade, reserving Marinade. Grill Tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.

3.  Arrange alternating slices of warm grilled Tomatoes and Mozzarella Cheese on a large, shallow platter. Drizzle with reserved Marinade; season with Salt and Pepper to taste. Sprinkle with fresh Basil.

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21 May Grilled Vegetables with Feta



  • 1/4 cup Balsamic Vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Olive Oil
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Salt
  • 3 Garlic Cloves, minced


  • 1 pound Zucchini, halved lengthwise
  • 1 Red Bell Pepper, quartered
  • 1 Yellow Bell Pepper, quartered
  • 4 (1/2-inch-thick) slices Vidalia or other Sweet Onion
  • 4 (4-inch) Portobello Caps
  • Cooking spray

Remaining Ingredients:

  • 4 cups hot Cooked Rice
  • 1/2 cup (2 ounces) Feta Cheese, crumbled


1.  Prepare grill. To prepare Vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

2.  To prepare Vegetables, combine 1/4 cup Vinaigrette, Zucchini, and Bell Peppers in a large bowl. Brush remaining 1/4 cup Vinaigrette over both sides of Onion Slices and Mushroom Caps. Place Vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until Vegetables are tender and browned. Place Vegetables on a cutting board; cut each Vegetable piece in half. Serve over Rice; sprinkle with Cheese.

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14 May Chicken with Squash and Tomatoes


  • 1 1/2 pounds Butternut Squash, halved, seeded, and sliced 1/4 inch thick
  • 4 Tomatoes, quartered
  • 4 Cloves Garlic, sliced
  • 3 tablespoons Olive Oil
  • Kosher Salt and Black Pepper
  • 4, 6-ounce Boneless, Skinless Chicken Breasts
  • 1/2 teaspoon Ground Coriander
  • 2 tablespoons Chopped Fresh Oregano


  1. Heat oven to 425° F.
  2. On a large rimmed baking sheet, toss the Squash, Tomatoes, and Garlic with 2 tablespoons of the Oil, ½ teaspoon Salt, and ¼ teaspoon Pepper.
  3. Roast the Vegetables until the Squash is tender, 20 to 25 minutes.
  4. Meanwhile, heat the remaining tablespoon of Oil in a large skillet over medium heat.
  5. Season the Chicken with the Coriander, ½ teaspoon Salt, and ¼ teaspoon Pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
  6. Serve the Chicken with the Squash and Tomatoes and sprinkle with the Oregano.

Makes 4 Servings. Per Serving: 361 Calories, 15g Fat, 3g Sat. Fat

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