Goat Cheese Tart with Marinated Tomato Zucchini Salad

This tart is a somewhat rustic yet elegant way to showcase the fresh vegetables that are so delicious this time of year. The veggies have a slight tang from marinating in a super simple vinaigrette, which perfectly complements the creamy cheese in the tart. This dish would be great as a summer appetizer or side dish. It would also be fabulous for brunch, or even dinner served alongside a fried egg with a slightly runny yolk. If goat cheese isn’t your thing, you could make the tart with just ricotta, or substitute in another soft cheese such as cream cheese.

 IMG_2140

This tart ABSOLUTELY has to be made with fresh, in-season produce. The raw tomato and zucchini salad won’t taste even remotely the same if made with out of season produce purchased at the supermarket in the middle of January. I highly recommend visiting your local farmer’s market not only to get the ingredients for this tart, but for fresh, flavorful produce for other meals as well. At the market I was able to find heirloom cherry tomatoes that were so delicious I could have eaten the whole pint plain, and I’m not a raw tomato person AT ALL!  When I got home from the market, I weighed all my goodies and calculated what I would have paid for them at the grocery store. I ended up paying at least 35% less, got food that probably tasted better, and had the added bonus of knowing I was helping support farmers in my area. That’s a win, win, win if you ask me!

Continue to Recipe

Advertisements

6-Layer Greek Dip

My Greek kick continued this past weekend when I made this dip to bring to church on Sunday. As I mentioned before, I always try to bring at least one healthy option on the weeks I’m signed up, but for some reason I always have a hard time picking something healthy to make. When I’m planning what to bring I always have TONS of cookies, cakes, pastries, etc. that I want to make, but never any ideas for a healthier option. After scouring my Pinterest boards, and sifting through the multitude of pages I’ve torn out of magazines, I finally settled on this Greek dip.

IMG_2023

I apologize for this absolutely horrible picture. After setting the time for my alarm on Saturday night, I forgot to actually turn it on and so woke up an hour later than I intended to. That means I ended up running around like a crazy person trying to get myself and the food ready in time to leave for church. Although if you ask Greg, I’m sure he’d say that I run around like a crazy person every Sunday morning, even when I don’t have food to get ready.

Continue to Recipe