Memorial Day BBQ

We will be having friends over for a barbecue this Memorial Day, and I like to keep things easy and do as much as possible ahead of time so I can relax and enjoy my own party. I will begin with a few appetizers:

Triple Creme Brie with Fig Jam

Pair your favorite rich creamy, buttery brie such as Metropoliain 70% triple creme or Fromage D'affinois topped with fig jam. I love Dalmatia  brand. (If you don't have fig jam try a drizzle of honey or another jam such as apricot) Serve with some gourmet crackers such as rosemary raisin crisps (Leslie Stowe Rainforest crisps or I found less expensive  but just as tasty brand at Trader Joes), or my favorite Ines Rosales Sweet Olive Oil Tortas Imported from Seville Spain. These slightly sweet wafers are crispy, flaky and delicious - little pricy but I promise you worth the expense. I found them at Whole Foods next to the cheese counter, but I have seen them in other grocery stores  and in specialty foods markets They also come in other flavors. Remember to bring your cheeses to room temperature at least an hour or two before serving

Veggies and Roasted Red Pepper Hummus

Assorted cut up veggies

1 can rinsed and drained garbanzo beans (organic preferred or Goya brand)

2 cloves garlic

2 strips of roasted peppers (home roasted or jarred work fine)

1 Tbs tahini  (optional)

1/2 lemon juiced

1/4 cup extra virgin olive oil (more if you want it thinner)

1 tsp salt or to taste

1/2 tsp fresh ground pepper or to taste

1 Tbs chopped parsley (optional)

Sprinkle of cumin powder

Blend all ingredients in a food processor or blender until smooth. Can be done up to 3-4 days ahead. Instead of roasted peppers, you can try adding in fresh cilantro, chipoltle chili sauce, basil, or sundried tomatoes. You can also substitute white or black beans instead of garbanzo for a change.

For my main course I'm serving old time favorites BBQ Chicken, Burgers, Hot Dogs, some Vegetarian options and side dishes all with unique and tasty twists.

BBQ chicken with Pineapple Guava Line Glaze

2-3 lbs assorted chicken parts, boneless skinless and skin on breasts, thighs 

1 jar 16.4 oz Guava jelly (Goya brand)

3/4 cup pineapple juice

1 lime, juiced

1tbs lime zest

1 tsp garlic powder

1/8tsp fresh ground pepper/pinch of cayenne pepper (more if you want it spicier)

In a sauce pan over medium high heat combine the guava jelly, pineapple juice, lime juice, lime zest, salt, pepper, and cayenne pepper.

Let the mixture come to a boil for about a minute then reduce the heat to a simmer and cook  until the liquid is reduced almost by half 5-7  minutes. Let cool slightly and if not using right away, pour into a glass container and keep in the refrigerator. This can be made up to a week ahead.

Reheat over stove top or in microwave (40 seconds) to thin out before pouring, as this will have congealed into a jam-like consistency. This glaze is also delicious over steak, pork, ribs ,fish, tofu, Quorn cutlets or even sweet potatoes.

Chimichurri Burgers

For an added kick to your favorite burger, either mix the chimichurri into your meat before forming your patties or use as a condiment on top.

1-2 lbs good quality ground beef (I'm so lucky! The ground beef from the Amish meat stand at the Newtown, PA farmers market is simply the best I've ever tasted. it's local, freshground and antibiotic/hormone-free)

1/4 cup chimichurri sauce for the entire amount of ground beef or approximately 1tsp per burger patty

Chimichurri Sauce

2 cups flat leaf parley *organic preferred

11/4 cups  fresh  oregano * organic

1/2 cup extra virgin olive oil

1-2Tbs red wine vinegar (use 2 if you like it with a more tangy flavor)

1tsp salt

1 tsp fresh ground pepper

Combine all ingredients in a food processor or blender process until smooth.

This can be made 3-4 days ahead and stored in a glass container in the refrigerator. This sauce is also delicious on steak, chicken, tofu, or vegetables. It is especially good slathered on corn on the cob or in roasted or sauteed corn nibblets Try adding a bit to some mayonaise for a kicked up dip.

Serve your burgers with  your favorite fixins such as some sweet Vidalia onion slices, fresh ripe tomato, cheese, or turkey bacon.

Super Short Cut Chili-Dog

1 package of your favorite beef, turkey, chicken or veggie/tofu hot dog

1 can turkey or veggie chili warmed (I tried Trader Joe's canned Turkey chili)

Cheese or soy cheese slices (optiona)

Good soft Potato or Challah hot dog buns

Your favorite fixin's such as:

1 small  or 1/2  medium sweet onion such as Vidalia, diced

Pickle relish

Mustard and/or Ketchup

Grill your hot dogs and place in bun. Top with the warmed chili, cheese if using, and fixin's.

While I usually don't eat beef hot dogs anymore I splurged last night and had a Hebrew National 97% fat free dog with all the fixins and was in heaven - yum!  It tasted like a much better quality chili dog than I used to get from Stewarts Drive-In (an East coast chain). Although I only indulged in a hot dog there a few times a year, it seems to have sadly gone downhill in quality lately.

Smokey Maple Bourbon Baked Beans

A short cut way to add a kick to your favorite canned baked beans

For a crowd:

2 large 28 oz cans of your favorite brand of baked beans (Vegetarian if desired)

1 medium onion, diced

2 cloves garlic, minced

3-4 strips of turkey bacon (or for the vegetarians use your favorite soy bacon) diced

1 1/2 Tbs  yellow or Dijon mustard

2-3 Tbs good quality maple syrup (more if you like your beans sweeter)

1/4 cup bourbon (you can also use rum or whiskey or leave out the alcohol altogether)

1-2 Tbs canola or olive oil

1/2-1 tsp liquid smoke (more if you want them really smokey)

pinch of ground allspice (optional)

pinch of salt or to taste

Few grates of fresh ground pepper or to taste

In a saucepan over medium high, heat the oil and add the onions. Saute 2-3 minutes . Add the garlic and turkey bacon and saute additional 3-4 minutes. Add the beans, mustard, maple syrup, bourbon, liquid smoke, allspice, salt, and pepper. Reduce heat and simmer 10-15 minutes  (although the beans could be eaten after 2-3 minutes, the longer cook time will develop the flavors). Beans can be done 2-3 days ahead and kept in the refrigerator and warmed before serving.

Roasted corn with chipotle lime butter

Dessert  

Do ahead and keep it simple! Make my brown butter brownies ahead and freeze - defrost 1 day before serving.

Try my Key Lime low fat cheesecake with ginger snap crust from a previous post

Buttery coconut and jam cookies

Purchase a pound cake or Bundt cake (Whole Foods makes delicious all natural cakes) slice and top with fresh berries and either homemade vanilla whipped cream or low fat vanilla Greek yogurt. Or if you want to get fancy, layer the cake slices, berries, and whipped cream or yogurt into a trifle glass.

Make a big fruit salad using  blueberries, raspberries, and strawberries drizzled with agave syrup and fresh squeezed lemon juice and mint leaves topped with a dollop of whipped cream, vegan whipped topping or yogurt* see recipe in past blog posting

Or Ask your friends to bring the dessert!

Drinks

Try my fresh watermelon mint or mango margaritas from previous blog post

A big pitcher of Sangria is always refreshing - White Sangria is especially nice

Sparkling white wines and Proseco are delicious. For a treat, add in a few fresh raspberries or a shot of passion fruit or mango nectar.

Non Alcoholic choices: Herbal iced tea infused with fruit juice or sparkling water with mango nectar, and lime or pomegranate juice. Or try all natural sodas such as Fizzie Lizzie or Boylans Rootbeer.

I will share more wine and beer tips and tastings in my next post 

Have a safe and happy Memorial Day!

Meatless Monday Summery Corn and Basil Soup + Lower Fat Cheesecake

Vegan Corn and Basil Soup

This was super fast and easy to make! It can be served hot or cold - and is especially delicious chilled on a warm summer night.

16 oz. organic frozen sweet corn kernels, defrosted (I used white, but yellow works too)

3 cups water

2 cups soy creamer (Silk or Trader Joe's brand are great)

1 cup raw organic cashews

6 fresh basil leaves (more or less to taste)

2 medium cloves garlic

1 tsp. kosher salt or to taste

1 tsp. fresh ground pepper

Reserve 1/2 cup of corn kernels. In a blender, combine remaining kernels and all other ingredients and puree until smooth. If you find the soup is too thick, you can thin it out with a bit or soy creamer or water. Season to taste. Add the whole corn kernels to the pureed soup for a bit of crunch. This soup is delicious as is, but can be heated up if you'd prefer.

Serve with regular or Tofutti sour cream and/or a drizzle of basil oil if desired. Pairs nicely with a hearty salad and crusty piece of bread.

Lower Fat Vanilla Cheesecake with Gingersnap Crust

15-16 oz. (approx 2 packages) Farmer Cheese (find the brand with the least about of fat - I used Friendship brand)

8 oz (approx 1 package) Light or Low Fat cream cheese

2 1/2 cups ginger snap cookies (I like the Trader Joe's all natural ginger snaps that come in a plastic tub)

2 eggs

2 tbs. Earth Balance or butter, melted

3/4 cup organic white sugar

2 tbs. good quality vanilla extract

1 tbs. fresh grated lemon zest

Preheat oven to 325 degrees.

In a food processor or blender, blend ginger snap cookies with melted butter or Earth Balance until it makes fine crumbs. Press the crumbs evenly into the bottom of an approximately 10-inch baking dish. Bake for 5-7 minutes in the oven to harden the crust. Leave your oven on, as you'll be baking the filling as well.

Let the Farmer Cheese and cream cheese come to room temperature. Clean out the crumbs from the food processor or blender. Add the Farmer Cheese, cream cheese, sugar, vanilla, and lemon zest. Process about 30 seconds until smooth, then add the eggs and process an additional 45 seconds or so until everything is smooth and creamy. Pour the filling into the pre-baked crust and bake cheesecake for 60-65 minutes or until the middle is no longer jiggly. Baking time may depend on the depth of your baking dish. Let cool for at least an hour before serving - if you can (I admit, I couldn't wait and had a piece while it was still warm). Don't worry if your cheesecake cracks on top, just call it rustic! It will taste great either way.

Meatless Monday: Spinach Mushroom and Cheese Bread Strata and Chilled Asparagus Soup

Spinach Mushroom and Cheese Bread Strata
 
5 cups thick bread such as Challah or Brioche cut roughly into cubes
5 eggs
2 1/4 cups low fat milk or soy creamer (or if you want to be decadent, 1 cup half and half and 1 1/4 cup low fat milk)
10 oz. cooked spinach, steamed or sauteed and lightly seasoned
10 oz. container of mushrooms, sliced (I used baby portabellos)
1 1/2 cups of your favorite cheese (Asiago, Parmesan, Gruyere, Swiss, Cheddar, or a blend would be nice)
2 tbs. Earth Balance or olive oil (or 1 tbs. each)
1-2 tbs. fresh basil, chopped
1 tsp. salt or to taste
1 tsp. fresh ground pepper or to taste
1 tsp. garlic powder
1 tsp. onion powder
1/8th tsp. fresh grated or ground nutmeg

Steam or saute spinach and season with a bit of garlic, salt, and pepper. Drain any liquid and set aside.
In a skillet, heat Earth Balance and/or olive oil over medium-high heat. Add mushrooms and saute 1-2 minutes, then season with salt, pepper, and about 1/2 tsp. garlic powder. Cook another 3-4 minutes or until tender.

Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, milk or cream, onion powder, garlic powder, and nutmeg. Add mushrooms, spinach, basil, and 1 cup of the cheese. Stir to combine. Add the bread cubes and completely coat them with the egg custard mixture. Let sit 10-15 minutes or up to an hour. Pour into a well-greased casserole dish and top with remaining cheese. Can be refrigerated at this point and baked later. Cook for 30-35 minutes until puffed up and golden on top.

Makes a delicious dinner, lunch, or brunch item - either as a side or the main attraction!

 
Chilled Asparagus Soup with Basil Cream

For this recipe, you can use defrosted frozen asparagus - but since this healthful veggie is in season in New Jersey, I was happy to use fresh. 

1 lb. asparagus cleaned, cooked (sauteed or steamed), and chopped

1 cup Imagine No-Chicken broth or vegetable broth

1/2 cup nonfat Greek yogurt

1/4 cup dry white wine

1/4 cup soy creamer, half and half, or heavy cream (depending how indulgent you want to be)

Juice of 1/2 lemon

1-2 small cloves garlic

3 tbs. chives, roughly chopped

1 tbs. butter, Earth Balance, or herb butter (optional)

1/2 tsp. salt or to taste

1/2 tsp. pepper or to taste

Cook asparagus until tender, either steaming, sauteing, or microwaving. Drain any excess water, then refresh under cold water to retain bright green color.

In a blender or food processor, add asparagus, garlic, chives, butter, broth, lemon juice, wine, cream, yogurt, salt, and pepper. Blend until smooth and adjust seasonings to your taste. Chill in the refrigerator for a few hours until cold and serve topped with basil cream. 

Healthy hint: instead of half and half/cream, you can use all nonfat Greek yogurt and omit the butter.

Basil Cream 

1/2 cup creme fraiche, nonfat Greek Yogurt, or sour cream

2 tbs. fresh chopped basil leaves

1/8th tsp. garlic powder

Sprinkle of salt

Combine ingredients in a blender or food processor until smooth and well combined. Serve atop asparagus soup.

Shortcut: If you have any leftover basil pesto on hand, you can mix 1 tsp. of it with the creme fraiche, nonfat Greek Yogurt, or sour cream and combine by hand.

Poached Salmon with Sundried Tomato and Basil Pesto

Poached Salmon with Sundried Tomato and Basil Pesto

1 lb Salmon - you can use one large piece and cut it into two portions (I used Jail Island salmon which has a very nice, mild, and sweet taste)

1 cup dry white wine

1/2 cup chicken or vegetable broth

1/4 cup sundried tomato pesto (recipe will follow)

1/4 cup basil pesto (recipe will follow)

Sprinkle of salt and fresh ground pepper

In a medium-large size deep-sided saute pan or sauteuse, heat wine and stock over medium-high heat. Season fish on both sides with a sprinkle of salt and pepper. Place fish in the pan and coat the top of each piece with both sundried tomato pesto and basil pesto. Cover pan with a lid. Bring liquid to a boil for about 4 minutes, then reduce to a simmer and poach salmon for an additional 3-4 minutes or until cooked through, depending on the thickness of your fish. 

Tip for poaching 

Bring the liquid to a boil for about 5-6 minutes, then remove pan from heat and let the fish sit for about 10 minutes. The steam trapped inside will continue to cook the salmon and the result will be delicious and moist.

Home Made Basil Pesto

2 cups fresh basil leaves - remove any tough thick stems

1 cup fresh Italian parsley 

2-3 fresh garlic cloves

1/4 cup pignola (pine nuts)

1/2 cup fresh grated Parmesan cheese

1/4 cup extra virgin olive oil

Salt and ground pepper to taste

Blend all ingredients in a food processor or blender until smooth. Can be made ahead and kept in an airtight container for about 2 weeks, or up to a month in the freezer (you can scoop out small amounts as needed for other recipes). 

Home Made Sundried Tomato "Pesto"

1 jar (about 12 oz.) sundried tomatoes in olive oil OR 1.5 cups regular sundried tomatoes, reconstituted in some hot water, drained, and mixed with about 1/4 cup extra virgin olive oil

About 1/8th cup extra virgin olive oil (this is only neccesary if you're using the jarred sundried tomatoes)

2 cloves garlic

1/4 cup Parmesan cheese

1 tbs. fresh parsley

Sprinkle of salt and fresh ground pepper

Blend all ingredients in a food processor until smooth. Remember if you're using jarred sundried tomatoes you will add in the entire contents including the oil, plus an additional 1/8th cup or so of oil. If you use reconstitute sundried tomatoes, just use 1/4 cup olive oil. Any extra that you don't need for the salmon recipe would be delicious as a spread for crackers or a topping for pizza or pasta.

Meatless Monday Breakfast Edition

Coconut French Toast

4-5 thick slices Panettone, Challah, or Brioche

4 eggs

About 12 oz. (or about 3/4 of a can) organic light coconut milk

1/2 cup sweetened shredded coconut plus a bit more to sprinkle on each slice

1/4 cup rum

1/4 cup agave or maple syrup

1 tsp. vanilla

2-3 grates fresh nutmeg OR about 1/8th tsp ground nutmeg

1/8 - 1/4 tsp. salt

4 tbs. Earth Balance or butter

Preheat oven to 350 degrees.

In a wide, shallow dish (make sure it is big enough for your bread slices to soak in), combine all of the ingredients except bread with a whisk until well blended. In a large saute pan, heat butter or Earth Balance over low heat. While the pan heats up, dip each piece of bread into egg mixture, soaking well on both sides. Thick bread like Panettone and Challah absorbs liquid fairly quickly, so you won't have to leave it in the batter too long. Repeat for as many slices as will fit in the pan you're using. Turn the heat under your pan up to medium and cook soaked bread slices about 2-3 minutes on both sides. Top each slice with a sprinkle of shredded coconut. Place the entire pan in the oven for another 4-5 to complete cooking. You can keep the french toast in the oven (lower the heat to about 250 degrees) until ready to serve.

You can top this french toast with maple syrup or powdered sugar, but I find that it's quite sweet on its own - especially if you use Panettone) so I like to serve it with fresh fruit or fruit spread (try Trader Joe's mango butter).

Healthy Hint: Use a whole grain, high fiber bread such as Ezekiel brand cinnamon raisin and substitutes 4 egg whites for the 4 whole eggs.

Low Fat Mango Smoothie with Coconut Milk and Yogurt

1.5 cups frozen mango pieces

1 cup organic light coconut milk

1/2 cup plain nonfat Greek yogurt

1/2 cup orange juice (fresh squeezed, if you have it)

2 tbs. agave or maple syrup

Combine all ingredients together in a blender until smooth. Adjust the sweetness to your liking.

Frittata with Soy Bacon, Asparagus, Potatoes, and Cheese

4 eggs

1/2 cup low fat milk

3 slices soy bacon, defrosted and chopped

3 spears asparagus, chopped

2 medium sized yukon gold potatoes, cut into chunks and pre-cooked

1 medium-large onion, sliced

3/4 cup shredded Asiago/Parmesan/Romano cheese 

1/4 cup shredded Cheddar or Swiss

2 cloves garlic, chopped

Salt and fresh ground pepper to taste

1-2 tbs. olive oil

Preheat oven to 350 degrees.

In a bowl, whisk together eggs, milk, salt and pepper. Set aside. In a medium-large skillet, heat olive oil over medium-high heat. Saute onions until just tender, about 3-4 minutes. Then add asparagus, garlic, and chopped soy bacon. Saute additional 2-3 minutes until vegetables are cooked through. Add pre-cooked potatoes and stir well to combine. Pour the egg mixture into the pan over the vegetables and top with shredded cheesed. Do not stir. Let cook for 1-2 minutes on the stove, then transfer pan to the oven and cook for additional 5-7 minutes until frittata is puffy and does not jiggle when you gently shake the pan.

Frittatas make an absolutely delicious breakfast or brunch dish, but you can serve them for dinner as well - just pair with a side salad.

Cinco De Mayo Dinner

Skinny Watermelon Mint Margarita

This makes 2 margaritas, double or triple the recipe for a crowd

2 cups fresh watermelon chunks

9-10 ice cubes

4.5 oz. your favorite good quality Tequila

1/2 cup fresh squeezed lime juice

1/4 cup fresh mint

1/4 cup Triple Sec or orange juice

1/4 cup agave syrup

In a blender, crush ice first, them add remaining ingredients and blend until combines. Pour into salt-rimmed glasses. 

Chicken Fajitas With Cilantro Pesto

4 corn or flour tortillas

1 lb. organic chicken breast sliced into strips or pre-cut boneless, skinless chicken tenders

1-2 onions, sliced (depending on how big they are)

1 medium red pepper, sliced

1 medium yellow pepper, sliced

1 poblano pepper, sliced (you can substitute green pepper)

1/2 cup cilantro pesto (see recipe below)

1/2 cup organic chicken broth or stock

Juice of 2 fresh limes (about 1/4 cup of juice total) 

2 cloves garlic, chopped

2 tbs. olive oil

Salt and fresh ground pepper to taste

In a shallow baking dish, coat raw chicken pieces in 1/4 cup of the cilantro pesto. Let marinate 20 min to 1 hr (or longer if possible, up to overnight to intensify the flavor).

Heat 2 tbs. olive oil in a large skillet over medium-high heat. Add the onions first and saute 5 minutes or so until they start to get tender. Add peppers and garlic. Season with a bit of salt and pepper. Saute another 5-6 minutes or until veggies are tender. Spread the pepper and onion mixture to the sides of the pan and add the marinated chicken to the middle of the pan. 

Let cook 5-7 minutes, stirring with a spoon frequently so it can cook on all sides. Add chicken stock and fresh lime juice. Cook an additional 2-3 minutes until liquid is absorbed. Note: If you are re-heating leftover fajita filling later on, add a touch of broth. Top with your favorite Mexican cheese such as Queso Fresco or Cotija and crema or sour cream. Serve inside warmed tortillas - or for a low-carb version, you can serve the filling alone (like I did).

Cilantro Pesto

3 cups fresh cilantro, washed and dried

2-3 cloves garlic

1/2 cup extra virgin olive oil

1/8 tsp. salt or to taste

A few grinds of fresh ground pepper

1 cup fresh baby arugula (optional)

Place all ingredients in a food processor and blend until smooth. This recipe will make more than you'll need for the chicken, but will keep in the fridge for 1-2 weeks or in the freezer for even longer.

These fajitas pair nicely with a side of Roasted Corn with Chipotle Butter and Lime, found in an earlier entry and re-posted below (also slightly altered):

Roasted Corn with Chipotle Butter and Lime

1 bag Trader Joe's defrosted roasted corn niblets OR you can roast fresh corn on the cob until charred, then slice it off (regular frozen sweet corn would work as well, but you'll be missing a flavor layer)

1 poblano pepper, chopped (optional)
2 tbs. chipotle butter (recipe follows)
Juice of one lime
1-2 cloves garlic, minced
1/4 cup chopped cilantro or more to taste
Kosher salt and fresh ground pepper to taste

Cotija cheese for topping

Melt chipotle butter in a saute pan. Add minced garlic and saute for 30 seconds - don't let the garlic get brown. Add defrosted corn and pobalno. Add fresh lime juice and saute 3-4 minutes. Season with salt and pepper to taste. Finish with fresh cilantro and an extra tsp. of butter before serving if desired. Top with Cotija cheese.

Chipotle Butter

1/2 stick organic butter or Earth Balance Buttery Spread
3-4 drops - about 1/8 tsp. - chipotle chili sauce (or more if you like it spicier)
Pinch of smoked paprika - Pimenton
Additional salt to taste

Cream all ingredients together until smooth. Can be made ahead.

Shortcut Tres Leches Rice Pudding

2 packages frozen organic Jasmine or white rice cooked according to box directions (find these in the frozen section at Trader Joe's or Whole Foods)

14 oz. can sweetened condensed milk (Whole Foods carries an organic version)

14 oz. can light coconut milk

1/2 cup half and half, milk, or soy creamer

1/4 cup rum (optional)

1 whole stick of cinnamon (optional)

1.5 tsp. ground cinnamon 

1-2 grates fresh nutmeg

1 tsp. vanilla

1/4 - 1/2 tsp. salt or to taste (a tiny bit of salt helps bring out the sweetness of the dish)

1/2 cup golden raisins (optional - or you can substitute dried cranberries or cherries for a twist)

In a medium saucepan over medium heat, combine the three milks, cinnamon, rum, vanilla, raisins, and nutmeg and heat to a simmer. Let simmer 3-4 minutes to infuse the flavors. Remove the cinnamon stick if you used it, add the cooked rice and stir well. Season with a bit of salt to taste and more cinnamon if desired. Let the mixture reduce until slightly thickened but still creamy. For an even creamier pudding, add more coconut milk, regular milk, or half and half. It will thicken as it cools. Can be served warm or cooled.

Meatless Monday: Seasonal Vidalia Onion and Cheese Tart

Vidalia Onion and Cheese Tart

Vidalia onions came into season in late April, so you should be able to find these sweet veggies at your local grocer right now! Vidalia onions are sweeter and milder than your average onion - so sweet you could almost eat them raw like an apple - but I prefer to use them in salads, on pizzas, or in this savory cheesy tart.

3 medium-large Vidalia onions, sliced evenly and thinly (not diced)

1 all-natural puff pastry sheet, thawed to room temperature (instructions for defrosting the pastry and rolling it out will be on the package)

1/2 cup grated or shredded Parmsan-Asiago cheese blend

1/2 cup Gruyère cheese

1/4 cup white wine

2 cloves on garlic, finely chopped

2 tsp. fresh thyme leaves, chopped

1-2 tbs. good olive oil

1/2 - 1 tsp. salt 

1/2 - 1 tsp. fresh ground pepper

Preheat oven according to pastry package specifications. In a large skillet or medium-high heat, heat olive oil and add the onions. Season with a bit of salt and pepper. Saute for 2-3 minutes, then add garlic. Lower the heat a bit and continue to saute 6-7 minutes until onions begin to brown. Season with fresh thyme and add the white wine. Continue to cook until onions are golden and caramelized but not burnt and the liquid is absorbed. Set aside and let cool.

Roll out one sheet of puff pastry into a 9-10 inch rectangle, following package directions (I like to prick the pastry a few times with a fork). You can place the sheet directly onto a baking sheet or press gently into a tart pan. Top the pastry sheet with caramelized onions and cheese. Bake according to package directions until pastry is fully cooked.

You can also do this with phyllo dough or an all-natural pie crust.

Serve with a nice white wine such as Honey Moon Viognier (from Trader Joes) or Kono Sauvignon Blanc.