This dish is the perfect summer side.  It’s easy, colorful, make-ahead and, most importantly, delicious!  I like to pack it up and take along to the beach or on a picnic, serve alongside ribs, or make a batch to take into work to have for lunch for the week.  If enjoying for lunch, you could add shredded chicken, or boiled shrimp, to make it a little more hearty, or serve alongside a summer soup or salad.

cousWhat’s your go-to summer salad?

When I think of summer and in-season fruits and veggies, I think of tomato plants laden with bright red orbs. So, it wasn’t hard to decide what ingredient I wanted to feature when this week’s #SundaySupper topic was farmer’s market finds. I wanted to get the most gorgeous tomatoes I could, and luckily, I was in the beautiful Saint Simons Island, GA, so I stopped at their little market to pick some up. I also grabbed some Vidalia onions (which are from Vidalia, GA, in case you didn’t know).

I decided to try my hand at Tomato Pie. A friend from Junior League had mentioned this recipe to me and I had never heard of it before. Tomato Pie? No eggs? Just mayo, cheese and tomatoes? Hmmmm….I had to give this a whirl.

I made it my own by adding caramelized Vidalia onions, and OMG. This is to die for. You can serve it for breakfast, lunch or dinner. (It’s good cold, too.)

20130727-152039.jpg

20130727-151453.jpg

20130727-151459.jpg

Southern Tomato Pie

Ingredients

  • Store bought pie crust

  • 2 Vidalia onions, caramelized

  • 4 medium tomatoes, cored and cut into thick slices

  • 1/2 teaspoon salt

  • 1/2 cup Duke’s mayonnaise (is there any other kind?)

  • 3 green onions, chopped

  • 2 tablespoons chopped fresh basil

  • 1/2 cup shredded Parmesan cheese, divided

  • 1/2 cup shredded sharp Cheddar cheese, divided

Preparation

    1. Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 4 ingredients and 3/4 cup of cheese.

    2. Sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange caramelized onions over cheese on crust, then tomato slices; spread mayonnaise mixture over tomatoes.

    3. Bake at 350º for 35 minutes. Let cool 15 minutes before serving.

Check out more recipes featuring fresh ingredients from my fellow #SundaySupper foodies below:

 

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Suffering Succotash

July 14, 2013

This dish looks and tastes like summer. The vivid color of the veggies, the freshness of the herbs and the brightness of the lemon make for a healthy and delicious side during the hot summer months.

20130714-123406.jpg
I think the corn would be tasty grilled if you have the grill on already…it helps to not heat up the kitchen. (I also like to utilize the burner on our outdoor grill.) I used shelled beans from the farmer’s market and fresh basil from my garden. Also, I did not have canola oil so I used vegetable oil and it worked great.

My husband asked what exactly succotash was, so I looked up the history. Pretty interesting.

There are many ways to prepare succotash. What’s your favorite?

I have to admit. When I saw the #SundaySupper topic was Autumn Apple Party, I thought I might skip this week. I couldn’t think of one dish I’d ever made with apples…and I don’t think dipping them in peanut butter counts.

However, after a bit of thought, I decided to accept the challenge and go outside my comfort zone and try something new. I thought about applesauce or pork chops with apples, but most of the ideas that came to mind were already accounted for.  So, while searching on my favorite recipe website, I stumbled upon this apple salad served in endive and thought not only did it sound tasty, but it’s a great appetizer.  You don’t need utensils and it can be enjoyed in just one, or two, bites.

I tested this recipe on my co-workers earlier this week and it went over okay.  I didn’t follow the recipe to a “t,” and eye-balled everything and it turned out a little too blue-cheesy and mayonnaise-y.  The also didn’t have endive at the Farmer’s Market (well, they had a sign that said “endive” but the lettuce underneath was not endive) so I served it over chopped red lettuce.  It was “eh.”

I made it again last night and followed the recipe almost verbatim (put a little less blue cheese and added pepper) and it came out absolutely delicious — and I found endive at Kroger, whew!  Such a gorgeous presentation and still a hit with the guys that came over to watch football.  Will definitely make again!

P.S. In my hunt for apple recipes, I found an amazing one for apple butter. It may have taken 14 hours to prepare, but it was worth the wait.  I will be sharing that recipe soon!

Untitled

Yummy pre-game nibble

Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad

printable recipe

  • 1 large Gala apple, cored and cut into 1/8-inch dice
  • ¼ cup blue cheese, crumbled
  • 2 celery stalks,chopped
  • 3 Tbs. light mayo
  • 1 Tbs. fresh lemon juice
  • Salt and pepper to taste
  • 1 “head” of endive, leaves separated 1/2 cup hazelnuts, toasted and coarsely chopped

In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt and pepper.

To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Here’s our Autumn Apple Party Menu from members of the #SundaySupper community!

Soups, Salads, Starters and Breads

Main Meals

Sides

Desserts

Beverages

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

I’ve had several people ask me for a good quinoa recipe lately, and this is the one I always recommend.  The lemon gives it a refreshing, summery taste and the mixture of toasted pine nuts, kale and quinoa give it a surprising heartiness that leaves you feeling full.  It’s great on its own, or alongside a tasty wrap to round out a healthy lunch.  This recipe is a great guide, because you can swap out different ingredients to change up the taste…use almonds or walnuts instead of pine nut, sub feta or cubed mozzarella for the goat cheese or even use a different grain, such as Farro, for the base.   The combinations are endless while staying healthy, delicious and budget-friendly.

034

A satisfying choice for Meatless Monday

Kale & Quinoa Pilaf

 Printable Recipe

Ingredients

  • 2 cups salted water
  • 1 cup quinoa
  • 1 bunch kale, washed and sliced into 1” ribbons
  • 1 lemon (Meyer, if you can find them) zested and juiced
  • 2 scallions,chopped
  • 1tbs roasted walnut oil (you can use evoo or sunflower oil, but the walnut oil really has a  great flavor)
  • 3 tbs toasted pine nuts
  • ¼ cup crumbled goat cheese

Bring the salted water to a boil and add quinoa. Cover and lower the heat to simmer.  Simmer 10 minutes, then top with chopped kale and re-cover.  Simmer 5 more minutes then remove from heat and let sit for 5 minutes. Meanwhile, combine lemon juice and zest through goat cheese in a medium bowl.  Head back to the stove to check on the quinoa.  It should have absorbed all the liquid and you should be able to fluff it with a fork.  Mix the kale in with the quinoa, then pour over lemon/oil mixture.  You can serve immediately or chill overnight and have for lunch the next day. It’s great served warm or cold!

When my husband and I were on our honeymoon in San Pedro, Belize in May, we shared a delicious bowl of gazpacho at the Blue Water Grill.  It was our final night on the island before heading inland to San Ignacio –what a delicious choice for our  last meal! The refreshingly cool bowl of soup was welcome on the palate after a long hot day at the beach.  As soon as we returned home I immediately searched, and found, an amazing recipe for the chilled appetizer by Ina Garten.  This has definitely made it to the list of summer staples!

P.S.Be sure to check out more #BeatTheHeat recipes listed below from fellow members of the #SundaySupper community!

Gazpacho garnished with mango

Gazpacho

Printable recipe 

Ingredients

  • 1 cucumber, halved and seeded, not peeled
  • 2 red bell peppers, cored and seeded
  • 4 Roma tomatoes
  • 1 red onion, I’ve alo used Vidalia, which is a sweet substitution
  • 3 garlic cloves, minced
  • 3 cups Mott’s Low Sodium Garden Blend tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • Garnish – fresh avocado, mango, pineapple or papaya, cubed

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped for a chunky soup.  Blend longer for a smoother version (we prefer chunky). After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill overnight before serving. Garnish with ripe avocado, mango, pineapple or papaya.

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Zesty Chicken Salad

July 9, 2011

This light chicken salad makes a perfect summertime lunch. 

Lemon & Celery Seed Chicken Salad on an English Muffin

Lemon & Celery Seed Chicken Salad on an English Muffin

Eat alone, or serve on an English Muffin or Sandwich Thins (my latest obsession) with lettuce and tomato.  Round out your lunch with a bowl of soup and you have a delicious, healthy and filling lunch.

Zesty Chicken Salad 

Serves four: 6 points per serving

Printable Recipe

Serves 4
  • 1 lb cooked chicken breast (I like to boil and shred, then use stock for a soup)
  • 1/3 cup light mayonnaise
  • 1 small gala apple
  • 1/4 cup dried golden raisins
  • 1/2 teaspoon celery seed
  • Zest from one small lemon
  • 1 packet of Splenda
  • Salt & pepper to taste
  1. Combine all ingredients in a large bowl and stir to combine.

 

Follow

Get every new post delivered to your Inbox.

Join 1,240 other followers