Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto


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!!!

tart 3
tart 3

Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto


  • 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


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.

tart 1
tart 1

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!

tart 2
tart 2

Recipe Inspired by Half Baked Harvest

Honey Dijon Pretzel Crusted Chicken


Honey Dijon Pretzel Crusted Chicken

Recipe Inspired By: Halfbaked Harvest


Honey Dijon Mustard Pretzel Crusted Chicken

  • 1 lb boneless skinless chicken breast (butterflied) or chicken cutlets
  • 2 egg whites
  • 1/4 cup Dijon Mustard
  • 1 Tablespoon Honey
  • 1 teaspoon seasoned salt
  • 1 1/4 cups crushed pretzel crisp
  • 1/2 cup walnuts, crushed

Honey Dijon Mustard Dressing

  • ½ cup Dijon Mustard
  • ½ cup Honey
  • ½ cup Olive Oil
  • 1 Lime, juiced
  • 1 teaspoon Smoked Paprika
  • 2 teaspoon Pepper

Strawberry Avocado Basil Salsa

  • 2 cups fresh Strawberries, diced
  • 1 Avocado, pitted + diced
  • 1 small Jalapeno, seeded+ chopped
  • 1/2 cup Fresh Basil, chopped
  • juice of 1 lime


  • Preheat the oven to 350 degrees F. Prepare your baking sheet by lining with foil and spraying with cooking spray.
  • In a large bowl, combine the honey, mustard, egg whites and seasoned salt, whisk well. Toss the chicken in the honey mustard wash and set aside. The longer you can allow it to marinate the better. In a shallow bowl, combine the crushed pretzels and walnuts.
  • Remove one piece of chicken at a time from the mustard wash. Place chicken in the pretzels crumbs and then use your fingers to press the pretzels mixture onto the chicken.  Place on the prepared baking sheet and repeat with remaining chicken.  Bake in the oven for about 20-28 minutes or until chicken is cooked through.
  • While the chicken cooks combine all the ingredients for the dressing in a small bowl. Whisk well and adjust seasoning to taste.
  • For salsa, combine the strawberries, avocado, jalapeno, basil and lime juice in a bowl. Gently toss and season with salt if desired. Store in the fridge.
  • Serve chicken warm with a drizzle of honey Dijon mustard dressing and garnished with strawberry salsa!

Roasted Okra .... Your New Favorite Food

Wash & Pat Dry Okra. Toss with Extra Virgin Olive Oil or Coconut Oil, Thyme, Garlic Powder, Sea Salt, and Freshly Ground Black Pepper.

Place on a Baking Sheet in a Single Layer

Roast for 15 minutes!



Okra is high in antioxidants such as xanthin and lutein, Vit A & C & B, Calcium, Iron, and Fiber!

And the seeds are high in PROTEIN!

National Nutrition Month - Eat By Color - Orange/Yellow Produce!

Need a splash of color on your dinner plate? Consider adding an orange or yellow vegetable or fruit.

These vibrant fruits & vegetables maintain their one of a kind hue because of the plant pigment called carotenoid!  Studies have shown that diets high in carotenoid-rich foods were less likely to develop macular degeneration which can ultimately lead to blindness!

Orange/Yellow fruits and vegetables can be loaded with beta-carotene which is converted to vitamin A.  The more vibrant the fruit or vegetable, the more beta-carotene it contains!  Vitamin A helps maintain healthy eyes and mucous membranes.  Vitamin A is produces pigments in the retina of the eye making low-light and color vision possible!  Vitamin A is also responsible for maintaining healthy teeth & skin.

Keep in mind, citrus fruits like oranges are not a good source of vitamin A, but they are a great source of vitamin C and folate! Below are sources of vitamin A and beta-carotene to help you begin adding color to your plate!

Vitamin A Food Sources

Beta-Carotene Food Sources

Vitamin A Fortified Eggs, Meat, Milk, and Cheese 


Carrots, Pumpkin, Sweet Potatoes, Winter Squashes (like acorn or butternut squash), Cantaloupe, Pink Grapefruit, Apricots, Broccoli, Spinach, and Most Dark Green Leafy Vegetables.

Other Produce in the Orange/Yellow Group

Yellow Apples Apricots
Lemons Mangoes
Necatrines Papayas
Peaches Pears
Yellow Tomatoes Sweet Corn
Tangerines Pineapple
Yellow Peppers Persimmons

Yellow Watermelon

National Nutrition Month - GO GREEN!

Green fruits and vegetables get their color from the plant pigment called chlorophyll! Chlorophyll may help reduce the risk of cataracts and age-related macular degeneration which leads to blindness, in combination with lutein. Lutein can be found in spinach, dark leafy greens, green peppers, peas, cucumber, and celery.

Not only will you get lutein from eating your greens, but also a certain vitamin B known as FOLATE!  Folate helps reduce the risk of birth defects!

Other great green produce includes: green apples, artichokes, asparagus, avocados, green beans, broccoli, Brussels sprouts, green cabbage, honeydew melon, kiwi, lettuce, limes, peas, zucchini

In the spirit of National Nutrition Month,  I added COLOR to our meal last nigth by incorporating spinach!  I made a Basil-Potato Frittata (recipe can be found on which included eggs, cheese, basil, and potatoes but NO VEGGIES!  The problem was easy to solve. While sautéing the onion, I threw in 2 large handfuls of spinach and added both items to the mixture!  It did not alter the taste, but did increase the amount of vitamins and minerals we consumed!!  I recommend giving this recipe a try and be creative…. Add your own vegetable combination and let the NutriFocus family know about it!!

Blog Pictures 006
Blog Pictures 006

Basil-Potato Frittata

2 cups diced baking potato (about 1 large) Vegetable cooking spray 1/2 cup thinly sliced onion, separated into rings 1/4 cup (1/2 ounce) finely grated fresh Parmesan cheese, divided 1 tablespoon chopped fresh basil 2 tablespoons water 1/2 teaspoon salt 1/2 teaspoon hot sauce 4 egg whites, lightly beaten 3 eggs, lightly beaten 1 tablespoon balsamic vinegar

Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 6 minutes or until tender. Remove from heat, and set aside.

Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set.

Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Serve warm.

Fighting Fatigue with Food - Miniseries Part 3

Be A “5 to 9” Fan

Eating 5-9 servings of fiber-rich fruits and vegetables will allow your energy levels to soar!  Fresh produce will help keep you hydrated because they are filled with water! The more color you can add to your day through a variety of fruit and vegetable colors, the better!  For example, bananas are easily digested and provide a lot of potassium which helps maintain normal nerve and muscle function.  Times of stress or during strenuous exercise can cause potassium levels to drop since the body does not store potassium for long periods of time.  Other great snacks include apples, grapes, peaches, and pineapples!