Tag: spring recipes

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

Ingredients

  • 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

Instructions

  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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Strawberry-Kiwi Cream Cheese Tart

Strawberry Kiwi Cream Cheese Tart Main Image

Warmer weather and chilled desserts go hand in hand. This weekend I am having my mom and stepdad over for a BBQ. I wanted to create a dessert for us to enjoy after dinner that would feel Spring-like. I have been making this oat crust for all sorts of dessert recipes from protein pie to piña colada bars. It is safe to say that it has become my go-to crust recipe for desserts. I like it because it is full of fiber and taste like cookies, providing a nice crumbly texture for just about any filling or topping. I thought it would make the perfect base to be topped with a lightly sweetened cream cheese filling and fresh strawberries and kiwi. I hope you enjoy this strawberry kiwi cream cheese tart as much as we will!

 

Strawberry-Kiwi Cream Cheese Tart

Strawberry-Kiwi Cream Cheese Tart

Ingredients

  • FOR CRUST
  • 1 c oat flour
  • 1/4 c old fashioned oats
  • 1/4 c cane sugar
  • 1/2 c melted butter
  • FILLING
  • 2 16 oz packages cream cheese at room temperature
  • 1 tbsp vanilla extract
  • 1/3 c powdered sugar
  • 2 tbsp unsweetened almond milk
  • TOPPING
  • 2 c thinly sliced strawberries
  • 1 c thinly sliced kiwi

Instructions

  1. Preheat oven to 350. Grease a tart or pie pan.
  2. Combine oat flour, butter and sugar in a mixing bowl. Mix until combine and moistened.
  3. Press crust mixture into pan using hands.
  4. Bake 20-25 minutes or until light golden brown. Remove from oven. Cool at room temperature.
  5. Using a hand mixer, beat together cream cheese, powdered sugar, almond milk and vanilla until smooth.
  6. Spread cream cheese filling over crust.
  7. Top with sliced kiwi and strawberries. Refrigerate 2 hours. Slice and serve.
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http://freshandfit.org/strawberry-kiwi-cream-cheese-tart/

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Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterreanean Chicken jpg

One of my favorite things about Spring is switching from stick-to-your-ribs comfort meals  to lighter, garden fresh recipes. I love making a meal out of grain salads and earthy greens topped with grilled or roasted herb chicken. Hints of lemon run through this Quinoa and Arugula Salad with Mediterranean Chicken dish, making for a bright and flavorful Spring recipe. It becomes so much more than a salad when you combine all of these ingredients.  A little bit of parmesan cheese, crunchy sunflower kernels and heart healthy avocado top the recipe and each bring there own unique flavors.

Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterranean Chicken

Ingredients

  • FOR SALAD
  • 1 c quinoa
  • 4 c arugula
  • 1 c grape tomato, sliced
  • 1 avocado, sliced
  • 1/3 c Parmesan cheese, shredded
  • 2 tbsp sunflower kernels
  • FOR DRESSING
  • 1 tbsp basil, chopped
  • 2 tbsp lemon juice
  • 1/4 c olive oil
  • Sea salt
  • FOR CHICKEN
  • 1 lb chicken breast tenders
  • 1/3 c olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp dried basil
  • 1 tsp garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Sea salt and black pepper to taste

Instructions

  1. Cook quinoa according to package directions. Transfer to a bowl and chill 1 hour.
  2. Preheat oven to 400. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine chicken and marinade ingredients. Toss to coat.
  4. Pour chicken onto baking sheet. Bake 30 minutes.
  5. In a large bowl combine ingredients for salad dressing. Add arugula, tomatoes and quinoa. Stir to coat. Transfer to serving dish, sprinkle with Parmesan cheese, sunflower kernels and avocado.
  6. Place chicken on salad. Serve.
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Roasted Vegetables with Herb Butter Sauce

Roasted Vegetables with Herb Butter Sauce JPG

Easter is a holiday that evokes thoughts of colorful and bright food with fresh flavors. In today’s recipe, I created a simple and wholesome side dish of roasted vegetables with a creamy and tangy herb dressing. I wanted to make something different from he traditional potato salad. Cabbage, carrots, and potatoes are hearty and have the most wonderful flavor when roasted with a light char. This recipe for roasted vegetables with herb butter sauce will look gorgeous on your Easter table.

Roasted Vegetables with Herb Butter Sauce

Roasted Vegetables with Herb Butter Sauce

Ingredients

  • 1 head of cabbage
  • 1 bunch of carrots (5-6 medium carrots), sliced lengthwise
  • 1 lb baby red potatoes, quartered
  • FOR SAUCE
  • 1/3 c olive oil
  • 1/3 c grass-fed butter, melter
  • 2 tbsp Dijon mustard
  • 1 tsp minced garlic
  • 2 tbsp chives, finely chopped
  • 1 tsp dried dill
  • Sea salt and black pepper to taste.

Instructions

  1. Preheat oven to 400. In a small bowl, whisk together olive oil, garlic, butter, dill and chives. Reserve 1/3 cup of sauce for after roasting.
  2. Slice cabbage to about 1 inch thickness. Place in a large bowl.
  3. Prepare carrots and potatoes. Add to bowl with cabbage.
  4. Pour sauce over vegetables. Use hands to mix and coat vegetables.
  5. Place vegetables on baking sheet. Season with salt and pepper.
  6. Bake 30 minutes. Turn broiler to 550 and broil 5 minutes or until vegetables are lightly charred. pour reserved sauce over vegetables right before serving.
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http://freshandfit.org/roasted-vegetables-with-herb-butter-sauce/