Tag: meatless

Heirloom Tomato Tartlets with Whipped Herb Ricotta

Spring is officially underway, and I can’t think of a better way to kick this beautiful season off than with these equally beautiful (and delicious) heirloom tomato tartlets. The recipe may look complex, but it is very simple and sure to wow whomever you decide to share them with. The crust is made using a gluten and grain-free almond flour. Almond flour is light and gives the crust a delicate buttery flavor that melds perfectly with the filling–more about that to come. The dough is pressed into 4-inch tartlet pans and chilled while the filling is made.

To create the super creamy filling, egg is whipped along with ricotta cheese and plenty of herbs like thyme, garlic and basil. No need for a mixer to whip the filling, just vigorously mix with a fork or spoon until fluffy. Pour the filling into crusts and top with mini heirloom tomatoes that are tossed in olive oil and balsamic to lightly flavor and help caramelize the tomatoes as they bake. Be sure to shake off any excess balsamic vinegar and olive oil before placing tomato halves on top. Bake tartlets for 25-30 minutes and allow them to set at room temperature for ten minutes before lifting from pans.

Serve these tarts alongside a big salad for a meatless Monday dinner with farm to table vibes. The tarts are also delicious for breakfast. If you are feeding a larger crowd, simply double the recipe. A big glass of chardonnay or sauvignon blanc pairs beautifully with the creaminess of the ricotta cheese.

Happy Spring and more delicious seasonal recipes to come!


Heirloom Tomato Tartlets with Whipped Herbed Ricotta

15 minutes

30 minutes

45 minutes

Yield: 2 tartlets

Heirloom Tomato Tartlets with Whipped Herbed Ricotta


  • 2/3 cup almond flour
  • 4 tbsp grass-fed butter, softened
  • 1/8 tsp sea salt
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 tsp olive oil
  • 1/2 tsp balsamic vinegar
  • For Filling
  • 1/2 cup Ricotta cheese
  • 1 egg
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp minced garlic
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt
  • Fresh chopped basil for serving


  1. Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate.
  2. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar.
  3. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.
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Sweet Potato and Kale Fritters

sweet potato & kale fritters recipe

Today I have a meatless Monday recipe that can be enjoyed for breakfast, lunch or dinner. Sweet and savory sweet potato and kale fritters are a super healthy alternative to traditional potato pancakes or hash browns. They are easy to whip up and fun for kids to help mix together and a fun way to involve them in healthy cooking.

Sweet Potato and Kale Fritters


  • 1 large sweet potatoes, peeled
  • 2 c kale, stems removed
  • 2 eggs, lightly beaten
  • 2 scallions, finely chopped
  • 1 tbsp garlic, minced
  • 2 tbsp dill, finely chopped
  • 1/4 c almond meal or bread crumbs
  • Sea salt and black pepper to taste
  • 2 tbsp olive oil


  1. Begin by grating sweet potato.
  2. Finely chop kale leaves.
  3. Combine kale, sweet potato, and herbs in a large bowl. Toss with almond meal or bread crumbs. Season with salt and pepper.
  4. Heat a flat top or pan. Add olive oil.
  5. Add in beaten eggs and stir.
  6. Using a 1/2 cup measuring cup, scoop mixture and place onto heated pan pressing down lightly with bottom of scoop.
  7. Cook 3 minutes, carefully flip and cook 4 more minutes. While fritters cook, use a spatula to form them into circles and press down.
  8. Serve while hot.
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Vegan Chili with Hominy


As you can probably tell just by scrolling through my recipes, I cook a lot of soup,stews and chili. Today’s recipe is no different. Although I am not vegan, I really enjoy going meatless from time to time. I love vegetables and follow a diet that is largely plant based. It is especially easy for me to go meatless when my boyfriend, who follows a strict carnivore diet, is out of town. So today I am making a hearty vegan chili with hominy. The addition of hominy adds a nice corn masa reminiscent background to this chili. I did add a dollop of sour cream to my chili, but the base of this chili is 100% vegan. I hope you enjoy this chili as much as I do!

*It was brought to my attention how difficult it is to find organic hominy so I have modified the recipe. I used a dry organic white hominy that has to be soaked. If anyone finds organic canned hominy please let me know! I didn’t realize it wasn’t available.


2 tbsp olive oil
2 chopped celery stalks
1 cup sliced carrots
1/2 cup chopped red onion
1 tbsp fresh minced garlic
4 cans organic petite diced tomatoes
1 can hominy (drained), or dry hominy, soaked according to directions
1 can red kidney beans (drained)
1 small can chipotle in adobo chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp chili powder
2 tsp dried oregano
2 cups water
1 bunch chopped cilantro
sour cream

Sauté carrots and celery in olive oil for 7-10 minutes covered.

Add red onion and garlic and cover. Cook for 5 more minutes covered.

Add tomatoes, chipotles, and all dried seasonings. Stir and cover. Simmer 15 minutes.

Add hominy,kidney beans and water. Cook 15 minutes longer covered.

Ladle chili into bowls and garnish with a dollop of sour cream and fresh cilantro.

*you can cook the chili even longer to deepen flavors and thicken chili.