Tomato

Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto

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Having company over and need a crowd pleasing recipe?

Want a creative recipe that showcases the beautiful heirloom tomatoes you found at the farmer's market?

Looking for a quick weeknight dinner option that provides flavor and nutrition for your family?

This recipe will be your new best friend!! This recipe is full of flavor, loaded with healthy vitamins and minerals, and is ready with minimal effort in the kitchen!!!

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tart 3

Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto

Ingredients

  • Prepared Puff Pastry Sheet, thawed (I recommend Dufour’s Puff Pastry)
  • 1/3 cup Fig Preserves
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • 1-2 Tablespoons Dried Oregano
  • Pinch of Salt + Pepper
  • 2 Heirloom Tomatoes, sliced
  • 2 cups Cherry Tomatoes
  • 4 ounces Blue Cheese, crumbled
  • 8 ounces Fresh Mozzarella Cheese or Burrata Cheese
  • 8 slices Thinly Sliced Prosciutto
  • 2 -3 Tablespoons Fresh Basil

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.

Place the puffed pastry sheet on the prepared baking sheet and spread about 1/3 cup of fig preserves over the puff pastry.

In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and toss well. Arrange the sliced heirloom tomatoes over the puff pastry sheet evenly. Add the cherry tomatoes along with any remaining balsamic mixture left in the bowl. Sprinkle the tart with crumbled blue cheese.

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Bake the tart for 20-25 minutes or until the crust if puffed and golden and the cherry tomatoes lightly burst. Remove from oven and top with torn mozzarella or burrata cheese and prosciutto. Let tart stand for 5-6 minutes to set. Garnish with basil. This tart makes 6 servings.

This tart is great to serve alongside a simple arugula salad tossed in a lemon vinaigrette for lunch and/or dinner. This tart reheats very well! If you have leftovers, consider topping with a fried egg and serving for breakfast!

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tart 2

Recipe Inspired by Half Baked Harvest

JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

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JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

(Makes 4 Meals)

Ingredients:

  • 2 Spaghetti Squash
  • Extra Virgin Olive Oil
  • 1 Tablespoon coconut oil
  • 1 Yellow onion, chopped
  • 2 Cloves Garlic, minced
  • 5 cups Fresh Baby Spinach
  • 2 cans (14.5 oz) Roasted Tomatoes with Green Chiles
  • 2 cans Black Beans 
  • 2 Tbsp Ground Cumin
  • 1/2 Tbsp Sea Salt
  • Ground Black Pepper
  • 4 ounces Goat Cheese, crumbled
  • Sliced Jalapeño (optional, garnish) 

Directions:

Preheat the oven to 400F and line baking sheet with foil or parchment paper. Carefully cut the spaghetti squash in half, scoop out the seeds in the center and discard. Brush sides with EVOO + Sea Salt + Pepper. Place the squash halves face-down on the lined baking sheet. Bake for 45-55 minutes, or until the light brown spots begin to appear on the skin of the squash. Remove from the oven and set aside to cool slightly.

While the squash is cooking, pour the 2 cans of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until the onion is tender. Add in the garlic and spinach, and stir until the spinach is wilted. Add black beans and stir.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the spaghetti squash mixture between the shells of the spaghetti squash arranged cut-side-up on a baking sheet.

Top each serving with crumbled goat cheese, and place in over to heat through for 5-6 minutes. Serve Warm!!

Recipe Inspired by Detoxinista

Creamy Tomato Tortellini Soup

Need a quick weeknight dinner idea?

NutriFocusRD has got your answer!

This creamy, nutritious soup hits the spot!  It is a guaranteed family favorite!!

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Creamy Tomato & Tortellini Soup:

Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • ½ lb. Italian Sausage
  • 1 Diced White Onion
  • 24oz Organic Marinara Sauce
  • 8oz Reduced Fat Cream Cheese
  • 32oz Reduced Sodium Chicken or Vegetable Broth
  • 8oz Diced Bella Mushrooms
  • 4-5 cups Fresh Organic Baby Spinach
  • 16-20oz Frozen or Refrigerated Whole Wheat Cheese Tortellini
  • ½ cup Shredded Parmesan Cheese
  • French Bread or Rosemary Olive Oil Bread (Costco)

Directions:

  1. In a stockpot, add EVOO, diced onion, and Italian sausage. Cook until sausage is brown.
  2. Add marinara sauce into the meat mixture and stir well.
  3. Using a whisk, stir in cream cheese until blended well. Once blended, add chicken broth and bring to a boil for 10 minutes.
  4. Add mushrooms, baby spinach, and cheese tortellini to broth and combine well. Allow to simmer for 7-9 minutes.
  5. Serve soup warm, topped with 1-2 Tbsp shredded parmesan cheese, and with a warm, crusty French bread for dipping! Enjoy!!!
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Gambling on Meat? Grass-Fed or Grain-Fed?

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Confused by the hype of grass-fed versus grain-fed beef? Is grass-fed beef really worth the extra expense?

Today NutriFocus highlights 4 good reasons to consider choosing grass-fed beef....

  1. Grass-fed beef is much higher in nutrient levels. Grass-fed beef tends to be leaner, and have higher levels of vitamins, minerals such as calcium, magnesium, potassium, and beta carotene.  Grass-fed beef has shown to have 4x the levels of vitamin E and 6x the levels of Omega-3 (compared to grain fed beef) which helps reduce the risk of arthritis, obesity, insulin resistance, allergies and autoimmune diseases.  It is also a good source of CLA which is a healthy fat that protects against cancer.
  2. Grass-fed beef is better for the animals. Supports a natural and humane approach to sustainable farming BC the animals are allowed to roam free on the land.
  3. Supports local farming science. Raising livestock on pasture requires knowledge and skill -- it is a true science!!
  4. Grass-fed animals are healthy and drug-free. Cows fed grain can suffer digestive problems because grain is not their natural diet and is not digested properly. This can lead to the use of  antibiotics and other medications which ultimately pollutes our food supply and environment.

This NutriFocusRD original recipe won me major points with my husband so I could not resist sharing this easy, slow-cooker meal with my NutriFocus Family!!!  This chili is super easy, full of fiber, powered with protein, and packed full with vegetables!  It is perfect for a weeknight dinner or to serve at your next tailgating party!! Best news is... it is even better the next day!!!  Hope you guys enjoy!!

Organic Beef and 3-Bean Chili:

Ingredients:

  • 1 pound organic, grass-fed ground beef
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  • 1 Red Onion, Diced
  • 3 Celery Stalks, Diced
  • 1 Green Bell Pepper, Seeded and Diced
  • 2 Garlic Cloves, Minced
  • 1 (29oz) can Tomato Puree
  • 1 (15oz) can Red Kidney Beans, Drained
  • 1 (15oz) can Cannellini Beans, with Liquid
  • 1 (15oz) can Chickpeas, Drained
  • 2 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin (optional)
  • ½ Tbsp Smoked Paprika (optional)
  • 2 tsp Dried Parsley
  • 1 tsp Garlic Salt
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Basil
  • 1 Tbsp Ground Black Pepper
  • 1 Tbsp Sriracha Sauce

Directions:

Place ground beef in a skillet over medium heat. Season with 1 Tbsp Chili Powder, 1 Tbsp Cumin, ½ Tbsp Smoked Paprika, 1 tsp Garlic Salt, and Ground Black Pepper. Cook until evenly brown. Drain remaining liquid.

Place the beef in your slow-cooker. Add in onion, celery, green bell pepper, garlic, tomato puree, drained kidney beans, drained chickpeas, and cannellini beans with liquid. Season mixture with 1 Tbsp chili powder, dried parsley, garlic salt, dried basil, oregano, black pepper and sriracha sauce. Stir mixture well. Cover and cook on low for 8-hours!

Garnish with shredded parmesan cheese and low-fat sour cream and serve alongside sweet cornbread muffins!

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To Locate Local Grass-Fed Farms, Check Out the Eat Wild Website for Farms Across the Southeast!

Wild-Caught Pesto Cod with Tomato & Olive Relish - Dinner in Less Than 15 Min!

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Time.

It seems to be the most common and prevalent barrier between people eating a nutrient-dense diet and fueling their body to do the activities that are taking up so much time!

How many times have you justified going through the drive-thru window b/c of no time? How many times have you skipped a meal due to a “lack of time”? How many times have you microwaved an unappetizing tv dinner due to a time crunch?  

Food Myth: “To eat “healthy” or nutrient dense means I must spend a lot of time in the kitchen cooking, dirty up a lot of dishes, and eat bland foods.”

NutriFocusRD has news for you!!

THAT IS A LIE!!!!! And I can prove it!!!!

Last week, I started with fresh, nutrient-packed ingredients and had dinner on the table on 14min and 23 seconds flat! Yes, I timed it and proud of it!!! I wanted to see exactly how long it would take to prepare and serve a balanced, tasty meal. And I was extremely surprised!!!

I proudly served up Wild-Caught Pesto Cod topped with a Tomato & Olive Relish on a Bed of Wilted Organic Spinach. I finished off the dish by pairing it with warm slices of Rosemary & Sea Salt French Baguette!

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So no more excuses… It’s time to make health our priority so we can enjoy our loved ones, hobbies, and activities to the fullest!!!! I’ve shared the recipe below!!! Bon Appetite!

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 Wild-Caught Pesto Cod Served with Tomato & Olive Relish:

Ingredients:

  • 4 Wild-Caught Cod Filets (Frozen – Allow to Thaw Before Cooking) (Can also use tilapia, mahi-mahi or other white flaky fish)
  • 4 Tbsp Shredded Parmesan Cheese
  • Cooking Spray
  • 4 Tbsp Homemade or Store Bought Pesto
  • 1-2 Small to Medium Sized Tomatoes
  • 8 Kalamata Olives, Pitted & Sliced
  • Garlic Salt
  • Ground Black Pepper
  • Extra Virgin Olive Oil (EVOO)
  • French Baguette
  • Sea Salt
  • Dried Rosemary
  • Organic Baby Spinach or Frozen Spinach Leaves

Directions:

Pre-Heat Oven to 425 Degrees.

Pat fish dry and place on a baking pan covered in cooking spray. Top each cod filet with 1 Tbsp shredded parmesan cheese. Place in oven to cook for 8-10 minutes.

While fish cooks, prepare relish, bread, and spinach. For relish, dice tomatoes and place in small bowl. Add Kalamata olive slices to the tomatoes. Season with garlic salt and pepper to taste. Toss with EVOO and sit to the side.

For bread, slice French baguette into single servings. Drizzle each slice with EVOO and sprinkle with sea salt and dried rosemary. Place in heated oven with fish for 2-3 minutes. Meanwhile, sauté spinach on the stovetop in a skillet over medium high heat with a drizzle of EVOO. If you purchase frozen spinach, place in microwave.

When fish is done cooking, top each filet with 1 Tbsp pesto. Place each pesto cod filet on a bed of wilted spinach and garnish with Tomato Olive Relish. Serve the Rosemary & Sea Salt French Baguette on the side! Delish!    

Roasted Tomato Pie

It's Not Summer Until You've Enjoyed A Roasted Tomato Pie!! ROASTED TOMATO PIE InspIred by 2FrugalFoodies Deep Dish Pie Crust 8-10 Tomatoes Fresh Basil Leaves 1/2 cup Low-Fat Hellman's Mayo Dried Oregano 1/2 cup Parmesan Cheese 1/2 cup Shredded Cheddar Cheese

To Roast Tomatoes: Pre-Heat oven to 350 degrees. Line baking sheets with aluminum foil. Slice tomatoes into 1/2- inch slices and lay flat on baking sheet. (It usually takes about 2 baking sheets.) Baste tomato slices with EVOO, sea salt & ground pepper. Bake in oven for 45-55 minutes.

Increase oven temp to 400 degrees. Bake pie crust for 10-minutes. Take out and pie crust and place 2 Tbsp shredded cheddar cheese at bottom. Layer 1/2 tomatoes with 1/2 Fresh basil leave and repeat once. Top tomatoes with mayo mixture (mix mayo, Parmesan, pepper, Salt, and oregano) and remaining cheddar cheese.

Bake at 400 degrees for 25-30 minutes. ENJOY!!!

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Heirloom Tomato & Peach Salad

I LOVE summer!!! When it comes to fresh produce, no other season compares!!! The bright colors of fruits & veggies, the fragrant smell of fresh herbs, and abundance of local farmers markets, can entice anyone..... I fell victim this weekend when I made a trip to Pepper Place Farmer's Market located in Birmingham .... I came home with arms loaded!

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One dish I created from my farmers market trip was inspired by MyRecipes.com. This recipe is quick, easy, and full of summer flavors!!!

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Heirloom Tomato & Peach Salad:Serves 4Salad Ingredients: 3-4 Heirloom Tomatoes (a variety of colors add dimension) 3-5 Small Tomatoes (green zebras, red zebras, and yellow tomatoes) Handful of Cherry Tomatoes 2 Peaches, Diced 1 Red Onion Diced 1 Large Avocado, Diced Sea Salt Ground Black Pepper 1 cup Crumbled Feta Cheese Handful of Purple Basil, Shredded Salad Dressing: 1.5 Tbsp Extra Virgin Olive Oil 2 Tbsp Sherry Vinegar Salt Ground Black Pepper 2 teaspoon Honey

Mix first 5 ingredients in a bowl. Season with sea salt and ground black pepper. Mix EVOO, sherry vinegar, sea salt, black pepper, and honey in a bowl or shake in a small mason jar. Pour over tomato mixture. Gently fold in avocado, Basil, and crumbled feta cheese.

Serve as a side with sandwiches or grilled burgers. This salad also pairs great with grilled chicken, fish or pork, or as the main entree along side pecorino & pesto crostini!

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UPDATE ON GARDEN

During the early part of April, we started a garden in our backyard. Almost 6 weeks later the garden has totally transformed and continues to grow everyday! I just wanted to share an updated picture of the garden. We have yet to have any produce spring up except a few small tomatoes.  The lettuce is ready to begin trim back so we are looking forward to fresh lettuce to make our side salads burst with flavor!

Snowy Day Lunch

Since we live in Alabama, even 2 inches of snow will shut down an entire city!  As I sit inside my house, I’m with my husband and best friend (April) enjoying the beautiful view outside of the snow covered ground.  But as lunch time draws closer, it is up to me to be creative in what I can make us with staple ingredients in our kitchen! Upon looking inside my fridge, I noticed I had just the basics since the grocery trip was on my list of “things to do” today.  Luckily, I had bought a dozen eggs for the previous weekend that never got used!  The first idea that popped into my head is a childhood favorite, EGG SALAD!

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Although I love egg salad, it can be a little bland and I wanted to “warm” the meal up by adding flavorful ingredients, toasting the bread, and serving the sandwich with a warm side item.  I searched Cooking Light’s website and came across this wonderful recipe that I put to the test on a snowy day!

Mike’s grandmother was kind enough to give Mike and I a large amount of REAL bacon. I use the term REAL because it is unlike any bacon you can purchase at the grocery store. This bacon is freshly cut off the back of the pig, in a small grocery/clothing store/general store called Williams’ Brothers located in a small town called Philadelphia, Mississippi.  The Manning family opened this store in 1907.  This store always brings a smile to my face because it takes you back to the early 1900’s.  One side of the store is a grocery while the other side of the store has the latest styles in clothing, shoes, and boots.

So Mikie cook up the bacon,

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April sliced the tomatoes and chopped up the lettuce, while I prepare the egg salad and toasted the bread.

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After toasting the bread and layering the sandwiches, we add sweet potato fries to add a warm touch to the meal.  This meal may be easy to put together, but do not underestimate the powerful nutrition content of this sandwich.

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You may be asking yourself, “what is so nutritious about an egg?”  Well let me share just a few of the nutrition benefits of consuming eggs in your diet:

  • Eggs contain lutein and zeaxanthis which are carotenoids that may prevent macular degeneration in your eyes and reduce the risk of developing cataracts!
  • One egg contains 6 grams of high-quality protein and all 9 essential amino acids.
  • According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, strokes, and heart attacks.
  • Eggs are a fabulous source of choline which is an important nutrients that helps regulate your brain function, nervous system, and cardiovascular system.  One egg yolk has about 300mg of choline.
  • The modern belief is that the consumption of eggs can negatively impact your cholesterol level.  Recent studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol. An egg contains only 1.5g saturated fat.
  • Eggs are one of the only foods that contain naturally occurring vitamin D.
  • Due to the sulphur content in eggs, eggs can promote healthy hair and nails.

All three of us are in agreement that the meal hit the spot and was super easy to put together. I am marking this recipe so I will be able to add this to our lunchtime line-up the next time I’m looking to add a little flavor to our lunchboxes!!

Egg Salad BLT Sandwich

Cooking Light

Yield: 4 servings (serving size: 1 sandwich)

  • 1/4  cup  fat-free mayonnaise
  • 3  tablespoons  thinly sliced green onions
  • 3  tablespoons  reduced-fat sour cream
  • 2  teaspoons  whole-grain Dijon mustard
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  grated lemon rind
  • 8  hard-cooked large eggs
  • 8  (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
  • 4  center-cut bacon slices, cooked and cut in half crosswise
  • 8  (1/4-inch-thick) slices tomato
  • 4  large Boston lettuce leaves

Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.

Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.