Tag Archives: tomato

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Zucchini Boats – 3 Cheese and Roasted Tomato

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While I love warm, sunshiney summer days…I am a total fool for drizzly, overcast, cool weather. I blame the foolishness on so many dry, cloudless years in the desert. This weekend was a welcome (to me!) respite from heat and humidity in Michigan. It was rainy and a little cool, there were clouds and a bit of thunder, and just the teensiest hint of fall in the air.

As a fool for cool, autumnal days, I always eagerly anticipate the change of the season as summer winds down. I (prematurely) switch my candles, bust out a pumpkin or two, and begin to bake and cook with fall in mind. This recipe takes the late summer bounty of zucchini and tomatoes, and pairs it with plenty of baked and bubbly cheese–making this dish a transition from fresh summer fare to baked, cheesy, comfort.

Zucchini Boats with 3 Cheeses and Roasted Tomatoes

Not only does this dish pair fresh, summer vegetables with a warm, casserole situation, it’s super easy and meatless main or side dish. PS, there’s a lot of cheese in this dish…I just like it that way. 

1 pint grape tomatoes, or other small tomatoes

3 medium zucchinis

salt/pepper

1/2 cup ricotta

1/4 cup parmesan cheese, grated

1/2 cup grated mozzarella

1-2 teaspoons finely chopped basil

1 1/2 cups prepared marinara–homemade or storebought

Preheat oven to 400*F.

Spread tomatoes evenly on a parchment lined baking sheet. Bake tomatoes in the oven for 15-20 minutes until tomatoes begin to burst, release juices, and start to caramelize around the bottom. Remove from oven and set aside to cool.

In a medium bowl mix together ricotta, parmesan, mozzarella, and basil, season lightly with salt and pepper. Set aside.

Halve zucchinis, scrape out the seeds with a spoon creating a well–being sure to leave 1/4 inch or so of flesh around the edges, ends, and bottoms. Season zucchini boats with salt and pepper. Spread the marinara sauce evenly in a 9×13 inch baking dish. Nestle the zucchini boats into the sauce. Gently fold the cooled, roasted tomatoes into the cheese mixture. Generously fill each zucchini boat with the cheese and tomato filling. Bake in the 400*F oven for 20-30 minutes until zucchini become tender and the cheese is bubbling and starting to brown in spots. Remove from oven and cool 5 minutes before serving.

 

 

 

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Corn Tomato Asparagus Salad

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It’s summer!

I can tell because this weekend I had patio drinks, outside brunch, backyard lounging, tacos and margaritas, and pondered about dog-friendly beaches–and this conversation may have happened between myself and my pal Megabite whilst exiting the ladies room post margarita consumption:

“Whoa, wait, let me check my skirt…oh, god!”

“Is it?”

“It WAS!” 

So, it must be summer if I’m wearing a dress sans leggings and boozin’ like a Susan. Luckily this was the only fiasco that transpired. These things happen, but it helps to have a concerned girlfriend, patio vodka + rose-lemonades, pup cuddles, egg sandwich breakfasts, charcuterie lunches, carnitas tacos and ribeye dinners (not on the same night!).

Sometimes after a weekend of summery leisure, drinking, and eating you need a fresh and seasonal salad. This one combines the summer staples of corn and tomatoes, there’s a bit of blanched asparagus in there–but you could totes switch it up for some green beans or really whatever looks good to you–and it all gets tossed with a bright lemon-y dressing. I think this salad is a great side for pretty much any grilled item and would be amazing folded into some cooked and cooled pasta for a fresh take on a pasta salad.

So, let’s toast some patio drinks, eat outside, dream the days away, keep our skirts in check, and welcome that summer produce!

Corn Tomato Asparagus Salad

Summer corn is readily available in the summer, but in a pinch or after the season is over, you can use frozen corn kernels. Just blanch them super fast–they’ll defrost in a matter of seconds. For the tomato, I used grape, but use any small, sweet tomato you like.


2 Tablespoons fresh lemon juice

1 Tablespoon red wine vinegar

1 teaspoon honey

pinch of salt and pepper

1 small clove garlic, grated fine

2 teaspoons dijon mustard

1 small shallot, minced

4 Tablespoons olive oil

1 handful–about 1/2 cup–small tomatoes, halved

2 ears corn, husked, or 1 cup frozen kernels

1 cup chopped asparagus–about 1/2 a bundle or 8 large-ish stalks

1 tablespoon each fresh, chopped basil and parsley

Bring a large pot of water to a boil and salt the water well–think the sea. Make an ice bath in a large bowl and set aside, near the boiling salt water.

In a jar with a tight fitting lid combine lemon juice, vinegar, honey, salt/pepper, garlic, shallot, mustard, and olive oil. Shake the jar vigorously to combine well and emulsify. Pour about half of the dressing into the bottom of a large bowl and set aside.

Drop the corn into the blanching water for a minute or two, remove, and shock in the ice bath until cooled. Pat the corn cobs dry with a paper towel and cut the kernels off the cob.  Next, drop the asparagus into to boiling water and blanch for 60-90 seconds. Remove the asparagus pieces with a skimmer and shock in the ice bath until chilled. Drain well. In dressing bowl combine corn, asparagus, tomato, and herbs, folding gently to combine with the vinaigrette. Add additional reserved vinaigrette if desired, season with salt and pepper to taste. I like this salad best after it has chilled a bit in the refrigerator, but it can be eaten immediately as well.