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.


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!

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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.


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.

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