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