Baked feta with Tomatoes and Olives


Recipe adapted from Smitten Kitchen


1 cup cherry tomatoes, halved 1/3 cup chopped, pitted Kalmata olives 1 clove garlic, minced 1/4 cup thinly sliced red onion 2 tablespoons finely-chopped fresh flat-leaf parsley, divided 2 teaspoons finely-chopped fresh oregano 1 teaspoon olive oil Freshly ground black pepper 1 8- to 10-ounce block feta

Crostini for serving.

Processed with VSCOcam with c1 preset


Pre-heat the oven to 400 degrees.

In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.

Place the feta in an oven proof dish. Pour the tomato and olive mixture on top. Bake for 15-20 minutes or until the tomatoes and onions have started to brown a little bit. The cheese will not melt, it will just soften. Top crostini with cheese and tomato mixture and serve immediately.

Processed with VSCOcam with c1 preset

Burst Tomato and Herbed Ricotta Galette

Processed with VSCOcam with c1 preset


Serves 4.

Pastry Dough:

2 cups all purpose flour

6 oz. butter, cut into 1/2 inch cubes

2 tsp. kosher salt

ice water

1 egg, well beaten, for egg wash

Processed with VSCOcam with g3 preset


2 pints mixed cherry tomatoes

3 tablespoons mixed herbs, finely chopped (I used basil, thyme, and rosemary)

16 oz whole milk ricotta

olive oil

kosher salt and pepper to taste

Processed with VSCOcam with c1 preset


Pre-heat oven to 400 degrees.

For the pastry dough:

Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Cover tightly with plastic wrap and place in the refrigerator to rest for at least 30 minutes or up to 24 hours. After at least 30 minutes, remove from the refrigerator and place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough on a parchment lined baking sheet and set aside.

Processed with VSCOcam with c1 preset

For the filling:

Coat the bottom of a large skillet with olive oil. Add the tomatoes and cover with a lid. Heat over medium high heat, moving the pan gently every few minutes to toss the tomatoes around. After about 5 minutes the tomatoes will begin to make a "popping" sound. Carefully remove the lid after about 7 minutes. The majority of the tomato skins should be split. If they are not yet split, return the lid and allow them to continue to cook for a few more minutes. Remove from the heat and allow to cool slightly.

Meanwhile, stir together the ricotta, herbs, salt and pepper.

Spread the ricotta mixture over the pastry crust, leaving a 2 inch border around the edge. Spoon the tomatoes on top. Fold the border over the filling, pleating it to make it fit. The center will be open. Brush the crust with the egg wash.

Bake for 45-55 minutes or until golden brown. Allow to cool for 10 minutes before serving.

Processed with VSCOcam with c1 preset



Tomato Jam


Recipe adapted from 


Makes 5 pints.

5 pounds tomatoes

5 cups sugar

big pinch of kosher salt


Bring a large dutch oven of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.

Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the dutch oven for cooking the jam.

Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Reserve the seeds and juice for another use. Cut the tomatoes into 1/2-inch pieces.

Return the tomatoes to the saucepan and stir in the sugar and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat.

Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.

Jam will keep in the fridge for 6 months or can be canned and preserved indefinitely.

Serving Suggestions:

  • Spread crostini with goat cheese and top with jam
  • Serve alongside a collection of local cheeses and toasted nuts for a seasonal twist on a cheese plate
  • Serve with buttermilk biscuits and fresh butter

Zucchini Ribbon Salad with Lemon Basil Vinaigrette



Serves 4 as a side

3-4 medium zucchini

4 oz shaved parmesan

1/4 cup pine nuts, toasted

2 tablespoons lemon juice

1 tablespoon fresh basil, torn into small pieces

1/3 cup extra virgin olive oil

kosher salt

fresh ground pepper

Processed with VSCOcam with g3 preset


Using a vegetable peeler or a mandoline, slice the zucchini into thin ribbons and place in a medium bowl.

In a small bowl, whisk together the lemon juice, basil, and salt and pepper to taste. Slowly pour in the olive oil, whisking constantly until the mixture is fully emulsified.

Add the dressing to the zucchini and toss to combine. Top with the parmesan and pine nuts.

Serve cold or at room temperature.

Processed with VSCOcam with g3 preset

Fried Green Tomato BLT with Basil Mayo



Makes 4 sandwiches


8 slices sourdough bread

1/2 pound high quality bacon (I used Main Street Meats belly bacon)

1 head butter lettuce

2 large green tomatoes, sliced in 1/4-inch rounds

1/2 cup all purpose flour

1/2 cup corn meal

3/4 cup buttermilk

kosher salt

fresh ground pepper

1/4 cup basil mayo, recipe to follow

Safflower oil for frying

Processed with VSCOcam with c1 preset

Basil Mayo:

2 egg yolks

4 teaspoons white wine vinegar

1 teaspoon dijon mustard

1 cup grape seed oil

3 tablespoons fresh basil, finely chopped

kosher salt and pepper to taste


Place the egg yolks, dijon mustard, and white wine vinegar in a small bowl and whisk to combine. Very slowly, pour in the grape seed oil, whisking constantly. The mayo will thicken significantly, but will not be as thick as store bought mayo. Add the basil and stir to combine. Season with kosher salt and pepper to taste.

Processed with VSCOcam with c1 preset

For the sandwiches:

Pre-heat oven to 350 degrees.

Place the bacon on a baking sheet and place in the oven. Cook 10-12 minutes or until bacon has reached your preferred crispness. Set aside.

In a large skillet over medium heat, heat enough safflower oil to cover the bottom of the pan with a depth of 1/4 inch. While the oil is heating, place the buttermilk in a small shallow dish and season with salt and pepper. In a small bowl, whisk together the flour and cornmeal and season with salt and pepper. Dip the tomato slices in the buttermilk then in the flour and cornmeal mixture, coating all sides evenly. Fry 2-3 minutes on each side, or until golden brown. Remove the tomato slices from the pan and place on paper towels. Season with a little more salt.

Toast the bread until it has started to get crisp but has not started to brown. Remove from the oven and assemble the sandwiches.

To assemble the sandwiches, spread each slice of bread with 1 1/2 tsp. of the basil mayo. Stack with several lettuce leaves, 2-3 tomato slices and 2-3 slices of bacon. Serve immediately.

Processed with VSCOcam with c1 preset