Quick and Healthy… Say Goodbye to Summer, Vegggie Tart & Gazapacho

The end of summer is near, so time to get those last yummy and vegetable packed recipes in.  I have had two staples that I have been cooking and enjoying all summer long. I thought you might like to share these delicious summer recipes as you say farewell to summer at your Labor Day festivities this weekend.

Summer Vegetable Tart

First I found this Summer Veggie Tart recipe in the Good Housekeeping Magazine. To be honest the pictures are what sold me on this yummy dish.  The yellow and green lattice on the pie looked so vibrant and inviting. I brought this tart to several parties this year and it was a hit both for looks and taste. I also enjoyed this in the mornings with my mother for breakfast before we hit the beach. It is great because you can prepare ahead of time and eat hot or cold!

My other food obsession this summer was making Gazpacho! There are so many variations of this cold soup, and it is so much fun to experiment all summer long with vegetables from the farmers market or your CSA. What I love about gazpacho is no cooking is required! You just need fresh vegetables, maybe some fruit and a blender or food processor and you have a delicious meal in minutes. The one I am going to share with you today, is a black bean, lime and cucumber gazpacho. I serve this as a dip at parties with mutligrain tortilla chips or as a refreshing lunch.  I typically don’t follow a recipe for gazapcho, rather I clean out my fridge and use the produce I have on hand.

Summer Veggie Tart

Ingredients: 1 Tbps olive oil; 1 clove of garlic chopped; 1 small red onion chopped; 1 large red pepper chopped; 1 large orange pepper chopped; 4 ounces light vegetables cream cheese; 1/4 cup fresh basil chopped; 1 zuchini trimmed; 1 yellow squash trimmed; 1 refrigerated pie crust

Step 1: Pre-heat the oven 425 degrees

Step 2: Chop peppers, garlic and onions.

Step 3: In a skillet heat 1 Tbsp olive oil and add garlic, peppers, and onions. Cook for about 4 minutes or until softened and brown. Remove from heat and let cool. 

Step 4: Combine cream cheese and chopped basil. 

Step 5: With a peeler, peel zucchini and summer squash length wise. 

Step 6: Lay piecrust flat on jelly-roll pan. Spread cream cheese mixture in even layer, leaving 1-inch border. Spread onion-pepper mixture over cream cheese; decoratively arrange zucchini and squash ribbons on top. Fold border of dough over vegetable mixture. Brush remaining teaspoon oil over zucchini and squash. Bake for 35 minutes.ENJOY!!! 

Summer Vegetable Tart

 

Black bean, Lime and Cucumber Gazpacho

Ingredients: 1 large red pepper; 1 large yellow pepper; 1/2 English cucumber; 1 medium red onion; 2 cloves garlic; cherry tomatoes; 1 jalapeno pepper; cilantro; 2 limes; 1 can black beans; 1 cup corn; Multigrain tortilla chips; sour cream to taste.

 

 

Step 1: Slice up cucumber and red onion. Chop up garlic and peppers.Step 2: In blender or food processor combine tomatoes, onions and garlic. Pulse blender or food processor.  Step 3: Add onion, peppers and cilantro, blend to desired consistency. 

Step 4: Place mixture in a glass bowl. Squeezed the juice of 2 limes and stir. Step 5: Add 1 can of black beans and 1 cup of corn and stir. 

Enjoy… serve with a few mutigrain chips and a dollop of sour cream, yummy! 

 

My challenge for you this week it to give a proper goodbye to summer with a vegetable based recipe! 

 

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4 Responses to Quick and Healthy… Say Goodbye to Summer, Vegggie Tart & Gazapacho

  1. Tammy says:

    Beautiful dishes! I especially like the ease of the gazpacho.

  2. Howard says:

    Hey Kerri, Like the looks of the tart. Here’s two back to you (an herbed tomato and a rustic fruit tart);
    https://docs.google.com/open?id=0B7phbf2eVDXTS2lxZU5FU0hoSlk
    https://docs.google.com/open?id=0B7phbf2eVDXTYURrYlVOQnZuOUE

    If you have any problems with the links, let me know and i’ll send them directly

    Best,

    Howard

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