Easy Summer Desserts: Chocolate S'mores Pie and Seasonal Fruit Crostata

Chocolate S'mores Pie

3 packages organic cinnamon graham crackers

2-3 tbs. butter or Earth Balance, melted

Pinch of salt 

Preheat oven to 350 degrees. Combine all ingredients in food processor, adding melted butter slowly, until mixture is slightly moist and starts to come together. Press into a 9-10inch pie pan. Bake for about 7 minutes.

12 oz. of 60% dark, semisweet, or milk chocolate chips (or 6 oz. of dark and 6 oz. of milk chocolate)

1/2 cup half and half, heavy cream, or soy creamer

10-12 marshmallows (enough to cover the top of the pie)

Heat the half and half/cream/soy creamer in the microwave until it comes to a simmer. Pour over the chocolate chips, stirring constantly until it is melted and creamy. Pour chocolate mixture over the crust and cook in refrigerator for about an hour until the chocolate becomes solid. Top with marshmallows. Put the pie in the oven on high broil for 30-60 seconds just until the marshmallows get toasted and golden.

Blueberry Plum and Nectarine Crostata

I'm no pastry chef, but this rustic-looking tart is simple and doesn't have to look perfect to taste great. You can use different fruit toppings depending on the season - this one is great for mid-summer.

The pastry dough recipe makes 2 tarts, so you can freeze half if you only want to make one at a time.

2 cups all-purpose flour

2 sticks of cold butter, cut into small cubes

1/4 cup ice cold water

1/2 cup granulated sugar

1/2 tsp. kosher salt

Place flour, sugar, and salt in a food processor and pulse 3-4 times to combine. Add the butter and press it into the flour mixture with your fingers. Pulse 10-15 times until butter is in pea-sized crumbled. With the processor running, slowly add the cold water. Stop the motor and pulse dough until it just starts to come together and form a ball. Turn the dough out onto a floured cutting board and bring together with your hands. Cut the dough in half to form two equal disks. Place the dough you are using in the refrigerator for at last an hour to let the it come together before assembling the crostata. 

Filling:

1.5 cups blueberries

2 nectarines, sliced

1-2 plums, sliced

1 tsp. lemon zest

1/2 lemon, juiced

2-3 tbs. sugar

2 tbs. flour

Combine all ingredients in a small bowl and set aside

Crumb topping:

1/4 cup flour (or half oats and half flour)

1/4 cup sugar

3-4 tbs. butter, melted

1 tsp cinnamon

1/8th tsp. fresh ground nutmeg

1/8th tsp. salt or to taste

In a bowl, combine flour, sugar, salt, cinnamon, and nutmeg. Slowly add melted butter and stir with a spoon or fork until mixture becomes crumbly. This can be done up to a couple days ahead.

Preheat oven to 450 degrees. Take the dough you're using out of the fridge and let it come to just about room temperature. Roll out on a floured board into a 10-12 inch circle. Place on a sheet of parchment paper on a baking sheet. Place fruit mixture on top of the dough and sprinkle on crumb topping evenly. Bake 20-25 minutes.

Meatless Monday: Chilled Green Gazpacho, Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

Happy Fourth of July! It's a great day for grilling and getting together outdoors, so here's a couple recipes to please any vegetarians at your holiday BBQ.

Chilled Green Gazpacho with Chipotle Crema

2 cups seedless cucumber, chopped

2 cups water or vegetable stock (more if you like it thinner)

2-3 tomatillos, chopped (roasted tomatillos kick up the flavor even more)

1/2 cup sweet Vidalia onion, chopped

1 ripe avocado

1 lime, juiced

1/4 cup fresh cilantro

1 clove garlic

1 tsp. salt or to taste

1/2 tsp. chopped jalapeno

Sprinkle of fresh ground pepper

Combine all ingredients in a food processor and pulse until desired thinness. Adjust seasonings to taste.

Chipotle Crema

Mix 1/2 cup Mexican crema or creme fresh with a few drops of chipotle chili sauce and a squeeze of fresh lime juice.

Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

1 package of your favorite soy sausage

Assorted vegetables: red pepper, yellow pepper, orange pepper, sweet onion, Japanese eggplant, zucchini, squash

2 cups fresh pineapple, cut into chunks

1/2 cup store bought or homemade teriyaki sauce (I reccomend Soy Vay Veri Veri Teriyaki)

1/4 cup pineapple juice

1 tsp. sesame oil

1 tbs. canola oil

Sprinkle of salt

Whisk together teriyaki, pineapple, sesame oil, canola oil, and salt.

Marinate sausage in a small bit of the sauce for 20 minutes to 1 hr, then grill sausage outdoors or indoors in a grill pan. Grill the vegetables and the pineapple and drizzle sauce on top, making sure to adequately cover everything. Place grilled sausages on top for a nice presentation.

Fresh Berry and Meringue Trifle

3 meringues per serving (I bought mine at Whole Foods, but I know they have these at Trader Joe's too. Meringues come in a few shapes, I bought the "nests" because they fit nicely in a wine glass)

1 cup fresh blueberries

1 cup fresh strawberries, sliced

1 cup fresh raspberries

2 tbs. agave syrup or sugar

Juice of 1/2 lemon

Approx 1 cup whipped cream

Combine berries with sweetener and lemon. Place one meringue on the bottom of a wine glass. Top with a dollop of whipped cream and a layer of fresh berries. Repeat until you've used 3 meringues per glass.

Meatless Monday: Wrap It Up! Lemon Dill Humus, Arugula and Tomato Wrap, Blueberry Peach Tart with Gingersnap Crumble

Some Summer nights you just don't feel like cooking! Wraps are a simple, tasty, healthy alternative featuring almost anything you may have in your refrigerator.  I had the humus already prepared ( I like to make a batch weekly and enjoy it with veggies as an appetizer or as a nice base for a wrap or sandwich)

Lemon Dill Hummus

1-2 cloves garlic

1 can  garbanzo beans rinsed and drained

1 lemon juiced

1-2Tbs fresh dill

1 tsp tahini * optional

1/4 cup extra virgin olive oil

1tsp salt or to taste

1/4 tsp cumin powder

1/4 tsp fresh ground pepper or to taste

Combine all ingredients in a blender or food processor and blend until very smooth  If you want a thinner mixture add a bit more olive oil, water or lemon juice. This can be made up to a week ahead and kept in the refrigerator in a sealed container.

Variation: add in a few pieces of roasted red pepper or sun dried tomato

Wrap 

1-3 whole grain tortilla wraps or flat breads

1 cup fresh arugula

1-2  ripe tomatoes, sliced thin

2-3 Tbs Hummus

To assemble, spread the humus evenly all over the wrap, concentrating on the center. Top with the arugula and fresh tomato and any other fresh veggies (try cucumber or shredded carrots) you have in the fridge. Roll the wrap into a tight cylinder, cut into half.

Blueberry Peach Tart With Gingersnap Crumble

1 pint washed drained organic blueberries

2 cups fresh peaches or nectarines sliced (can use defrosted frozen organic peaches)

2 1/2 cups organic or all natural gingersnap cookies crushed into crumbs (you can do this in a food processor, pulsing 4-5 times (not too fine) or the lazy persons way: place gingersnaps in a baggie and use the bottom of a glass or rolling pin to crush into crumbs)

2 Tbs earth balance or butter, melted

2 Tbs flour

2 Tbs sugar or Agave syrup

1 lemon juiced

1/4 tsp fresh grated nutmeg

Preheat oven to 350 degrees.

In a small bowl combine the gingersnap cookie crumbs with nutmeg and the melted Earth Balance or butter to form a slightly sticky topping. Set aside.

In another larger bowl combine the blueberries, peaches, sugar or agave, lemon juice and flour (if you use the agave syrup you may need to add a bit more flour if the mixture seems too wet)

Pour the fruit mixture into deep round pie pan or dish. Spread the gingersnap topping evenly over the fruit.

Bake at 350 for 10 minutes just until the topping becomes slightly toasty. This short baking time really retains the fresh fruit taste. If you want more of a true pie consistency bake approximately 25  minutes

Short cut - slightly different version

Omit the flour and just place gingersnap topping over fresh fruit, or for a fancier presentation layer  blueberry peach combo with the gingersnap crumb topping with ice cream or yogurt in a parfait glass

This recipe works with any type of berry combo.

Linguine with Scallops and Mussels in White Wine Garlic Broth

Linguine with Scallops and Mussels in White Wine Garlic Broth

1/2 box whole grain linguine

1/2 cup reserved pasta water

1 lb. sea scallops

1 dozen fresh mussels, scrubbed and cleaned (discard any mussels that are opened when you purchase them)

3/4 cup dry white wine

1/4 cup chopped parsley

2-3 tbs. herb butter or plain butter

4 cloves garlic, chopped

2-3 tbs. flour

2 tbs. olive oil

Salt and fresh ground pepper to taste

In a large pot, cook pasta until al dante, reserving some pasta water. 

Lightly dredge each scallop in a bowl full of flour and season with a bit of salt and pepper. Shake off the excess.  In a skillet over medium-high heat, add olive oil and half of the butter or herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes. Add chopped garlic into the skillet and saute for 30-40 seconds - do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add cleaned mussels and cover with a tight fitting lid to let them steam 3-4 minutes until they open. Discard any mussels that don't open, as these are bad and could make you sick. Once the mussels open, add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Pair with a nice salad or green vegetable and a crusty bread. Try with a white wine such a Sauvignon Blanc.

Meatless Monday: Tropical Summer Flavors

Grilled Tempeh with Pineapple Teriyaki Glaze

1 package of your favorite Tempeh (I used multi-grain)

1 cup good quality pineapple jam

1/4 cup guava jelly (Goya brand works well)

1/4 cup + 2 tbs. teriyaki sauce (I really love Veri Veri Teriyaki and the Trader Joe's equivalent)

1/4 cup pineapple juice 

1 tsp. sweet chili sauce 

1 tsp. Sriracha or to taste (optional)

Cut your tempeh in half to make two pieces. Marinate in 1/4 cup teriyaki sauce for 10-20 minutes to develop flavor. You don't want it to get too mushy or it will be difficult to grill. Place tempeh pieces on a hot grill or grill pan and cook until heated through and grill marks appear, 1-3 minutes per side (depending how hot your grill is). Using a grill pan is almost a better option for this recipe, as your tempeh will be less likely to burn if it's not over a direct flame. 

To make the sauce, combine jam, jelly, chili sauce, 2 tbs. teriyaki sauce, pineapple juice, and sriracha and melt over medium-high heat. Bring mixture to a boil, whisking frequently. Reduce heat to low-medium and stir until mixture thickens slightly. Pour atop grilled tempeh.

Quinoa Salad with Mango Avocado and Mint

1 cup quinoa

3 cups water, vegetable broth, or No-Chicken broth

1.5 cups fresh ripe mango, cut into small cubes or slices

1/2 ripe avocado, cut into cubes (more if you like)

1/2 red bell pepper, diced

2 scallions, chopped

2 tbs. fresh mint, chopped

2-3 tbs. fresh cilantro, chopped

1/8 - 1/4 cup toasted pine nuts

1-2 tbs. extra virgin olive oil

 Juice of 1 lime or lemon

1 tsp. salt or to taste

Fresh ground pepper to taste

Cook quinoa according to box directions, adding 1 tbs. olive oil and a sprinkle of salt directly into the water or broth while cooking. Let quinoa cool slightly, then add mango, bell pepper, scallions, mint, cilantro, pine nuts, lemon or lime juice, and 1 tbs. olive oil. Stir gently to combine. Season with salt and fresh ground pepper to taste. Finish with avocado (take care if you want to toss in the avocado, as it's soft and easily smashed). To make this tasty side into a main course, add protein in the form of cubed tofu, tempeh, or black beans.

3 large portobello mushrooms, wiped clean with a damp cloth

1.5 cups crumbled feta cheese at room temperature

3/4 cup Panko breadcrumbs

1 tbs. olive oil

1 tbs. parsley, chopped

1 tsp. thyme, chopped

1 tsp. oregano, chopped

1/2 tsp. garlic powder

Sprinkle of salt

Few grinds of pepper

Take the stems out of the mushrooms to create space for the filling. Brush each mushroom lightly with olive oil on both sides. In a bowl, combine half of the breadcrumbs, feta cheese, 1 tbs. olive oil, all of the herbs, salt, and pepper. Mix well. Stuff the mushrooms with a bit of the cheese mixture and top with remaining breadcrumbs. I cooked these on a grill-pan on my outdoor grill for about 5 minutes with the lid down. You can also place directly on an outdoor grill, cook them indoors on a grill pan, or even bake in a 350 degree oven for about 20 minutes until mushroom is softened and cheese is melty.

Tandoori Spiced Grilled Salmon Steaks and Thai Style Herbed Jasmine Rice

Tandoori Spiced Grilled Salmon Steaks

2-4 wild salmon steaks

1 tbs. tandoori spice seasoning (you can find this in and Indian Market or Whole Foods)

1-2 tbs. garlic-herb butter (homemade or store bought, such as Kerrygold brand)

1/2 tsp. extra virgin olive oil

Salt and fresh ground pepper to taste

I made these outside on the grill using a grill basket, but you can put it directly onto the grill if you prefer - or indoors on a grill pan.

Rub a bit of olive oil on both sides of fish and season each side with tandoori spice, salt, and pepper. Break off a piece of herb butter and place one on each piece of fish, reserving the rest for later. Grill fish and cook to desired doneness - a bit undercooked is ok, as it will continue to cook once you remove it from the grill. 3-4 minutes on each side should work, depending on the thickness of your fish. Put remaining pieces of herb butter on top and let it melt over the warm fish before serving.

Thai Style Herbed Jasmine Rice

2 pouches of organic frozen Jasmine rice OR 20 oz. cooked Jasmine rice

1/2 stalk (about 1-2 tbs) lemongrass, chopped fine

3/4 cup light coconut milk

3/4 cup defrosted or fresh corn kernels

1/2 cup finely chopped red bell pepper (optional)

1 tbs. fresh chopped ginger

2 Thai basil leaves (optional - substitute regular basil if you can't find these)

2 tbs. fresh chopped cilantro

1 tbs. fresh chopped mint (optional if you have it)

1 tbs. sugar

1 tbs. canola or vegetable oil

1 tsp. salt or to taste

In a shallow pot over medium-high heat, add canola oil and saute onions and garlic for 2-3 minutes until slightly softened. Add the ginger, lemongrass, corn, and red pepper if you're using it and saute about 1 minute. Add the cooked rice and season with sugar, salt and pepper. Lower the heat to a simmer, add coconut milk and cook until liquid is absorbed - this should take a minute or less. Add Thai basil leaves, cilantro, and mint last. Stir to combine.

Meatless Monday: Sundried Tomato and Goat Cheese Tart, Tomato Basil and Olive Oil Bread "Pudding"

Sundried Tomato and Goat Cheese Tart

1 organic all natural pie crust shell

8oz log of soft mild goat cheese (room temperature)

1/4 cup sundried tomato pesto (store bought or homemade)*

2 eggs

1 clove garlic

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Preheat oven to 350 degrees.

Prick bottom of pie crust shell a few times with a fork and pre-bake for about 5 minutes.

In a food processor combine softened goat cheese, pesto, garlic cloves, eggs, salt, and pepper. Pour filling into the pre-baked crust and bake for about 30-35 minutes until center is no longer jiggly and top is golden brown. Let sit at least a little while before serving - can be served warm or completely cooled. Pair with a nice mixed greens and arugula salad with a citrus vinaigrette and sliced apple.

* You can substitute about 4-6 softened sundried tomatoes, 4-5 basil leaves, and 2 cloves of garlic for the pesto, if you don't have any pre-made.

Tomato Basil and Olive Oil Bread "Pudding"

This is a great way to use up any leftover bread that's on the brink of going stale and turn it into something delicious!

3 cups crusty rosemary and olive oil bread (I bought mine at Wegman's, but you can use any hard, crusty herbed bread) cut into cubes

3 ripe vine tomatoes, chopped

14.5 oz can whole San Marzano tomatoes (if you don't have any vine tomatoes, used one 28 oz. can of San Marzano tomatoes)

1/2 cup fresh chopped basil

1/4 cup fresh chopped parsley

4-5 garlic cloves, chopped fine

1/4 cup extra virgin olive oil

1/4 - 1/2 cup ricotta salata cheese cubes (you can also use shredded Parmesan or another sharp cheese if you'd like)

2 tbs. sugar

1 tsp. salt and 1 tsp. ground pepper or to taste

Preheat oven to 400 degrees.

In a large skillet, heat the olive oil and add the bread cubes. Toast for 4-5 min. until lightly browned. Add the chopped garlic and saute until tender. Add tomatoes, sugar, salt, and pepper and toss everything to combine. Sprinkle in basil and parsley and add half of the cheese. Grease a flat oval or rectangular baking dish with some olive oil and pour mixture inside. Top with remaining cheese. Bake for 20-25 minutes or until top is toasted and crunchy. Ricotta Salata cheese doesn't fully melt, so don't worry if it stays in cubes.

*Lower Fat Alternative*

Instead of using a full 1/4 cup of olive oil and toasting the bread cubes in the oven, toast them on a baking sheet with a drizzle of olive oil or some cooking spray for 7-10 minutes, then add to the skillet and mix with remaining ingredients.