Category Archives: Vegetarian

Goat Cheese, Brie & Zucchini Tart

We often have ingredients laying around that don’t have a specific intended use. And when we put them together into a magical dish, we then have to buy those same ingredients for the magical dish. Do I make sense??

Goat Cheese, Brie & Zucchini Tart

Goat Cheese, Brie & Zucchini Tart

A few months ago, during the height of summer and summer guests, I had some leftovers. Almost an entire log of goat cheese and some brie… and summer squash that the kids picked themselves from Holbrook Farms. With only those ingredients, I defrosted a puff pastry shell and set out to make an easy dinner.  

Since making it the first time, it’s a dish that the kids ask that I repeat almost once a week! So easy and the results are so fancy! You’ll love it at home or for a dinner party!

Enjoy!

Place brie and goat cheese on raw puff pastry

Place brie and goat cheese on raw puff pastry

Alternating zucchini and summer squash makes the tart colorful and playful

Alternating zucchini and summer squash makes the tart colorful and playful

Goat Cheese, Brie & Zucchini Tart

Goat Cheese, Brie & Zucchini Tart

Vegetables can be sexy from any angle!

Vegetables can be sexy from any angle!

Cut into the tart once it's cooled down a little bit

Cut into the tart once it’s cooled down a little bit

Goat Cheese, Brie & Zucchini 

Makes about 8 appetizer size slices

Ingredients

1 frozen puff pastry, defrosted
8 ounces goat cheese, sliced
5 ounces brie, rind removed, sliced
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
2 tablespoons olive oil
1 teaspoon kosher salt
Freshly ground pepper

Directions

Preheat oven to 400 degrees.
1. In a large bowl, combine zucchini, summer squash, olive oil and salt. Toss to coat.
2. Unfold puff pastry dough onto silicone baking mat, laying on a large baking sheet.
3. Using a sharp knife, score along the perimeter of the pastry dough, about 1/2 inch in from the edge. (Optional)
4. Break up the goat cheese and spread evenly over the puff pastry.
5. Fill in the empty spaces with pieces of brie that you break up with your fingers.
6. Alternate the zucchini and summer squash over the cheeses.
7. Sprinkle with freshly ground black pepper.
8. Bake for 25 minutes, or until crust edge is golden brown and zucchini has softened.
9. Let rest for 10 minutes before slicing and serving.
10. Delicious warm or at room temperature!
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Eat, Drink & Be Yummy!
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Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Pumpkin season usually means sweet treats for us. Just to name a few: Pumpkin bread with zucchini, pumpkin pancakes and the most traditional: pumpkin pie. I realized that I don’t often make savory dishes with pumpkin.

Roasted Sugar Pumpkin Soup

Roasted Sugar Pumpkin Soup

That all changes now. I’m going to substitute pumpkin wherever I’ve used butternut squash in the past. With pasta, in stews and definitely in soups! This soup doesn’t use spices that are traditionally associated with pumpkin dishes. No cinnamon, cloves or nutmeg. The mushrooms in the soup add a lovely earthiness. All of the flavors that you’re used to in a light yet hearty squash soup! This soup is great year-round treat!
Roasting pumpkin, onions. garlic & onions

Roasting pumpkin, onions. garlic & onions

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Makes 12 servings

Adapted from Martha Stewart

Ingredients

48 ounces Trader Joe’s sugar pumpkin cubes
1 large sweet onion, peeled and quartered
2 large garlic cloves
10 ounces white mushrooms, rinsed
1/4 cup olive oil
8 cups vegetable (or chicken) broth
4 cups water
Optional: 1 teaspoon ground ginger
Kosher salt & freshly ground pepper
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Trader Joe’s roasted & salted pumpkin seeds

Directions

Preheat oven to 450 degrees.
1. In a large bowl, toss pumpkin cubes with onions, mushrooms and garlic with olive oil, 1 tablespoon of kosher salt and 10 turns of the pepper grinder.
2. Spread out on a large riimmed baking sheet. Roast until pumpkin is tender and golden, about 30 minutes.
3. Transfer vegetables to a stockpot over medium heat.
4. Add the broth and water.
5. Using an immersion blender, puree.
6. Bring to a simmer and taste. If using ginger, add now. Adjust for salt and pepper.
7. Pour into bowls and sprinkle with pumpkin seeds right before serving.
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Eat, Drink & Be Yummy!
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Truffled Ricotta & Asiago Dip

About a year ago, when I recreated Fairway’s Artichoke Garlic Cream, I mentioned that we live in a place with access to amazing food. We’re walking distance from Fairway MarketTrader Joe’s, the Union Square Farmers Market and Whole Foods. Having immediate access to all four are what foodie fantasies are made of.

Truffled Ricotta & Asiago Dip

Truffled Ricotta & Asiago Dip

Of the four amazing stores, Whole Foods is closest to us. A friend recently recommended WF’s Truffled Ricotta Asiago Dip.  Since I’m a sucker for any and all things truffled, I made sure to stop by the store the following day. The dip with rich and slightly chunky from bits of asiago. I knew that I had to recreate this deliciousness because I simply couldn’t afford frequent trips to Whole Foods.

My version is rich and creamy, with the same slightly chunky consistency. The version that I made is a bit thinner than the original, but still very stable. It will hold up to any cracker, baguette or vegetable. Remember, everything goes with truffles! Enjoy it on a sandwich instead of mayonnaise. You’ll find so many ways to enjoy it… including straight out of the jar with a spoon!

Enjoy!

Recreating a great find from Whole Foods

Recreating a great find from Whole Foods

Hand chop the second half of the asiago

Hand chop the second half of the asiago

Recreating store-bought yumminess

Recreating store-bought yumminess

Truffled Ricotta & Asiago Dip

Truffled Ricotta & Asiago Dip

Truffled Ricotta & Asiago Dip

Makes about 2 cups, 16 ounces

Ingredients

1 15 ounce Trader Joe’s Whole Milk Ricotta
3 ounces Asiago, divided
1 Tablespoon truffle oil
1 teaspoon freshly squeezed lemon juice
1 Tablespoon 1% milk
1 teaspoon kosher salt (optional)

Directions

1. Using a blender cup, combine the ricotta, 1.5 ounces of the asiago, and remaining ingredients. Blend together.
2. Hand chop or shred remaining asiago. Add to the smooth ricotta mixture.
3. Add kosher salt to taste.
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Eat, Drink & Be Yummy!
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School Lunches, Take 13 (2013/2014 10 lunch photos)

Here are 10 more lunch ideas! Are you keeping track? These are 131-140 photos/ideas of my entire list of makemealsmama school lunch photos and ideas.

Packing lunch (almost) every day for three school aged kids is an adventure! I photograph the lunches and share them with my ah-mazing Facebook food group and I’m now sharing last years school lunches with my blogger friends. During the 2013-2014 school year, the kids were in 5th grade, 3rd grade and Pre-K. It was the only year where I had three kids attending the same school. What a treat for drop-offs and pick-ups!

Sometimes we gave them leftovers, sometimes sandwiches, sometimes random foods thrown together, sometimes thoughtfully put together… always with an effort to keep them fun, yet healthful. Hope that these lunches give you ideas for your own kids lunches.

**How to keep food in thermoses hot: Pour boiling water into an empty thermos and cover. While you are preparing the lunch, this will “pre-heat” the thermos. When you’re read to fill the thermos, spill out the boiling water and fill it with the lunch.**

 

1. Panini thins with ham, mayo & mesculin greens. Strawberries & English cucumber “chips” 2013lunch71

2. Soft multigrain with hummus, bologna and romaine. Sugar snap peas, cheese stick, yogurt and bosc pear 2013lunch72

3. Fussili with basil pesto (pesto purchased from fairway), watermelon, some crunchy salty snack mix thing and a fruit leather 2013lunch73

4. Raisin bagel with goat cheese, sugar snap peas and yogurt 2013lunch74

5.  Pita with hummus and cucumber slices, grape tomatoes, cheez-it’s & a leftover pink peep 2013lunch75

6. BLT on white whole wheat bread. Cucumber spears, gum balls to share with friends and popcorn – camera shy 2013lunch76

7. Trader Joe’s clam chowder, goldfish, carrots and dates (LO got a cream cheese and fig jam sandwich for a bag lunch school trip) 2013lunch77

8. Honey roasted turkey, cucumber slices and mayo on sandwich thins. Muscat grapes and sugar snap peas 2013lunch78

9. Peanut Butter and Jelly on white whole wheat, applesauce pack & edamame 2013lunch79

10. Challah roll with cream cheese, salami and thinly sliced tomatoes. English peas with garlic salt, cherries & yogurt 2013lunch80

 

Enjoy!

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Kids should also Eat, Drink & Be Yummy!
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School Lunches, Take 12 (2013/2014 10 lunch photos)

Here are 10 more lunch ideas! If you’re keeping count… these are 121-130 photos/ideas of my entire list of makemealsmama school lunch photos and ideas.

Packing lunch (almost) every day for three school aged kids is an adventure! I photograph the lunches and share them with my ah-mazing Facebook food group and I’m now sharing last years school lunches with my blogger friends. During the 2013-2014 school year, the kids were in 5th grade, 3rd grade and Pre-K. It was the only year where I had three kids attending the same school. What a treat for drop-offs and pick-ups!

Sometimes we gave them leftovers, sometimes sandwiches, sometimes random foods thrown together, sometimes thoughtfully put together… always with an effort to keep them fun, yet healthful. Hope that these lunches give you ideas for your own kids lunches.

**How to keep food in thermoses hot: Pour boiling water into an empty thermos and cover. While you are preparing the lunch, this will “pre-heat” the thermos. When you’re read to fill the thermos, spill out the boiling water and fill it with the lunch.**

 

1. Egg salad with scallions and shallots, cucumber slices, pita chips, strawberry banana kefir & small chocolate wafer. 2013lunch61

2. Gluten Free white bread tea sandwich with laughing cow garlic herb and Genoa salami. Sugar snap peas and red grapes. Shamrock cookie from Whole Foods. 2013lunch62

3. Everything bagel thins with ham and romaine. Sliced radish and cucumbers. Star fruit. Trader Joe’s chocolate yogurt 2013lunch63

4. Trader Joe’s pork gyoza and mini chicken cilantro dumplings with soyaki dipping sauce. Edamame and Asian pear. (Asian theme was accidental) 2013lunch64

5. Sourdough with turkey, brie and granny smith apple or romaine for DD1. Salad with corn, edamame and cannellini beans (dressed with a white wine vinaigrette). Plum 2013lunch65


 6. Everything flagel with hummus and turkey, shredded carrots, korean rice krispy, box of raisins and 2 pieces of Tteok (filled with sesame honey paste) 2013lunch66

7.  Quick lunch: sourdough with cream cheese and jelly, cucumber spears and snap pea crisps 2013lunch67

8. Homemade lunchables! Bologna, smoked turkey, havarti, laughing cow wedge, babybel, cucumber, crackers and galia melon (oh yeah, my kitchen was post-it bombed as an April Fool’s prank… but I still made the kids lunch. LOL) 2013lunch68

9. Flour tortilla wraps with turkey, hummus and spinach. Carrots, d’anjou pears, two homemade cookies and yogurt 2013lunch69

10. Potato bread with goat cheese, turkey, havarti and lettuce (dinosaur sandwich cutter). Hard boiled eggs and granny smith apple or banana 2013lunch70

Enjoy!

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Kids should also Eat, Drink & Be Yummy!
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School Lunches, Take 11 (2013/2014 10 lunch photos)

Here are 10 more lunch ideas! If you’re keeping count… these are 111-120 of my entire list of makemealsmama school lunch photos and ideas.

Packing lunch (almost) every day for three school aged kids is an adventure! I photograph the lunches and share them with my ah-mazing Facebook food group and I’m now sharing last years school lunches with my blogger friends. During the 2013-2014 school year, the kids were in 5th grade, 3rd grade and Pre-K. It was the only year where I had three kids attending the same school. What a treat for drop-offs and pick-ups!

Sometimes we gave them leftovers, sometimes sandwiches, sometimes random foods thrown together, sometimes thoughtfully put together… always with an effort to keep them fun, yet healthful. Hope that these lunches give you ideas for your own kids lunches.

**How to keep food in thermoses hot: Pour boiling water into an empty thermos and cover. While you are preparing the lunch, this will “pre-heat” the thermos. When you’re read to fill the thermos, spill out the boiling water and fill it with the lunch.**

 

1. Minestrone, cucumber, gala apple & KIND bar. 2013lunch51

2. Rolled up wraps with Trader Joe’s chocolate cookie swirl cream stuff and baby bananas. Cauliflower salad (truffle oil, s&p). Seaweed snacks and kiwi. 2013lunch52

3. Popcorn rice cake with goat cheese (pastrami on the side for the olders). Sugar snap peas, pear, babybel cheese and lemon yogurt. 2013lunch53

4. Valentine’s Day School lunch: leftover kasha varnishke, grape tomatoes and papaya with blood oranges. (Assuming they’re going to eat a ton of candy goodness for Valentine’s Day) 2013lunch54

5. Tortellini with olive oil and Parmesan, anjou pear, carrot spears and conversation hearts. 2013lunch55 

6. Hotdogs, tomatoes and cucumbers, mini rice cakes, banana and homemade biscotti 2013lunch56

7. Leftover tomato corn gouda soup, apple/pear and seaweed snack. 2013lunch57

8. Salami, cream cheese and tomato whole wheat rollup. Tomatoes, grapes and sirok. 2013lunch58

9. Canadian bacon on Trader Joe’s Canadian white with mayo & lettuce. Sugar snap peas, cornichons and sugar cookie favor from baby shower. 2013lunch59

 

 

10. Everything bagel thins with turkey & cheese. Cucumber spears, plum and corn chips. 2013lunch60

Enjoy!

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Kids should also Eat, Drink & Be Yummy!
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School Lunches, Take 10 (2013/2014 10 MORE lunch photos)

Here are 10 more lunch ideas! If you’re keeping count… these are 101-110(!!) of my entire list of makemealsmama school lunch photos and ideas.

Packing lunch (almost) every day for three school aged kids is an adventure! I photograph the lunches and share them with my ah-mazing Facebook food group and I’m now sharing last years school lunches with my blogger friends. During the 2013-2014 school year, the kids were in 5th grade, 3rd grade and Pre-K. It was the only year where I had three kids attending the same school. What a treat for drop-offs and pick-ups!

Sometimes we gave them leftovers, sometimes sandwiches, sometimes random foods thrown together, sometimes thoughtfully put together… always with an effort to keep them fun, yet healthful. Hope that these lunches give you ideas for your own kids lunches.

**How to keep food in thermoses hot: Pour boiling water into an empty thermos and cover. While you are preparing the lunch, this will “pre-heat” the thermos. When you’re read to fill the thermos, spill out the boiling water and fill it with the lunch.**

 

1. Multigrain with Canadian bacon and romaine. Blueberries and cucumbers. 2013lunch41

2. Leftover stuffing (with sausage, carrots, apples, celery), grapes and gogurt simple. 2013lunch42

3. Hummus with carrot, red peppers, cucumbers, grape tomatoes and rice crackers. Green grapes on the side. 2013lunch43

 

4. Bagel (everything or plain) with cream cheese, edamame and tomatoes, yocrunch yogurt 2013lunch44 

5. Tuna salad with rice crackers and mini sweet peppers. Pear slices and Trader Joe’s mini peanut butter cups. 2013lunch45

 

6. Leftover tortilla soup (tortillas and sour cream on the side), yellow squash spears with thousand island dressing and a Trader Joe’s applesauce. 2013lunch46

7. Raisin bread with cream cheese. Hard boiled eggs, cucumbers and yogurt. 2013lunch47

 

8. Leftover Israeli couscous salad with tomatoes, cucumbers, feta, shallots and mint (LO has a deconstructed salad with carrots). Strawberries, blueberry kefir and nuts. Peanuts and orange craisins for DD 1&2 and wasabi almonds for DS. 2013lunch48

9. Sunflower butter & grape jelly on Martin’s potato bread. Fresh mozzarella with tomatoes (two got balsamic vinegar, one got balsamic glaze) and pepitas. 2013lunch49

10. Turkey, goat cheese and spinach on multigrain sandwich thins. Cherries & grape tomatoes. Summer squash, orange and cranberry mini cakes (LO ate hers for breakfast) 2013lunch50


Enjoy!

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Kids should also Eat, Drink & Be Yummy!
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