Making a rustic fruit tart is a simple way to bring the flavors of summer to your table. I usually make one when we have fruit that’s overripe to bite into. Frozen pie crust is always in my freezer so I can throw together a pie or tart when the fruit is ripe, or make samosas.
This recipe is so simple. I don’t really have a recipe It is something I just throw together without much thought. And sometimes, it works out and sometimes it doesn’t. I’ve used apples, peaches, and nectarines in my rustic fruit tarts. I’m not going to bother creating a recipe card because it is such free wheeling process.
All you need is some fruit, sugar, a little flour, maybe some lemon juice, and pie crust.
- Slice or chuck the fruit. You can add blueberries or raspberries into the fruit like apples, peaches or nectarines as well depending on what you have on hand.
- Dump in bowl.
- Add sugar to taste, some lemon juice, and a touch of flour to thicken the mix while baking mixing well.
- Arrange… ok dump… the mixture on the pie crust and fold up the crust.
- If you want some browning then do an egg wash.
- Bake in a pre-heated 375 oven for about 30-45 minutes. Checking on it when you get to the 30 minute mark.
- Let cool a little then devour.
Be creative with your fruit tart. And enjoy!
The Quintessential French Summer Dish
Ratatouille is the quintessential French summer dish using the garden’s harvest. Up until recently I never made ratatouille before. Shocking I know. No clue why I haven’t. Glad that changed.
Simple Dish, Complex Favors
I came across “Ratatouille Reimagined: 8 Ways to Enjoy” in Forks Over Knives, Summer 2021 magazine. They had the basic recipe then 8 additional ways to serve it. I had all of the ingredients so I made it. There are two ways to make it. The traditional way is to slice then arrange veg in a dish and bake. Since it was hot and I was lazy, I took the slow cooker option which is basically chop, dump, stir, then forget until dinnertime. While it doesn’t look as fancy, it tastes delicious.
Ratatouille makes a diverse base where you can build a bunch of different meals. Good idea to make a big batch where you can handle it out. Over the week, I made it with pasta by adding canned white beans topped with fresh basil, and nutritional yeast and then to finish it off, Provencal chili by canned dark kidney beans and corn over brown rice and topped with avocado and cilantro. Both tasty and filling meals. I used canned diced tomatoes and Newport Sea Salt’s Herbes de Provence.
Looking for recipes for eggplant that can be served at room temp or cold? Try Turkish Eggplant Tomato Casserole.
- 1 pound tomatoes, peeled and chopped, or 15-oz can diced tomatoes undrained
- 1 pound zucchini, halved and thickly sliced
- 1 medium eggplant cut into chunks
- 1 medium onion, thinly sliced
- 1 red or yellow bell pepper, chopped chunky
- 2 cloves garlic minced or 1 tablespoon minced jarred garlic
- 1 tablespoon herbes de Provence
- 1 bay leaf
- 1. Prepare all veg and place in slow cooker.
- 2. Set on high for 4 hours stirring halfway if you remember.
Getting out of a Jam
Berry chia seed jam got me out of a sticky situation. Raise your hand if your overbuy fruit. Yup, raises hand. I do this all of the time. Especially when I go to BJ’s Wholesalers and the huge boxes of strawberries, raspberries, and blackberries lure me into buying them. I always promise myself I’ll eat all of that fruit. Promise broken and recently I was left with good fruit that going to go bad. And quickly.
What’s a girl to do? Make jam.
That’s what. The favors are fresh and bright. It is sweetened with pure maple syrup allowing for the berry flavors to come through. My neighbor says that it tastes of fruit not sugar. Adding the chia seeds gives it fiber. I know when I just eat a slice of bread with jam, I’m starving an hour later. This jam has some bulk in a good way.
Depending the size of your jars, you can make enough for the freezer or better yet share with friends and family.
Look for another recipe with the super chia seed? Try Chia Pudding.
- - 2 cups blackberries
- - 2 cups raspberries
- - 2 cups strawberries, sliced
- - 1/2 cup maple syrup
- - 1/4 cup chia seeds
- - 6 cinnamon sticks
- 1. Combine half of the fruit and all of the maple syrup. Stirring frequently, bring nearly to a broil then reduce heat to medium-low.
- 2. Simmer uncovered for about 5 minutes. Remove from heat.
- 3. Mash lightly the mixture.
- 4. Stir in remaining berries, chia seeds, and cinnamon sticks.
- 5. Bring to a near boil then reduce heat.
- 6. Simmer uncovered for about 10 minutes.
- 7. Remove heat and discard the cinnamon.
- 8. Ladle into jam jars, seal, and place in fridge or freezer.
- 9. Store in refrigerator for 3 weeks or the freezer up to 6 months.
BBQ Chickpea Salad is a Rainbow
Rainbows make everyone smile. BBQ chickpea salad is a rainbow of colors, textures, and tastes. A family favorite salad meal that delights my guys and it is meatless. We love our salads in this house especially in the summertime.
Calling this a dump salad is doing it a disservice, but it is chop and toss. Just looking at the salad makes me smile with the layers of colors. Packed with lots of veg such as corn, carrots, cucumbers, tomatoes, and lettuce. Warmed chickpeas in BBQ sauce tops it.
Simple and quick week day meal.
Weekdays can be busy any time of year, but when it is hot outside, I like to keep it easy. I use canned corn and grate my carrots, but you can use fresh corn and slice the carrots. We like blue cheese dressing (not vegan), but ranch works well with it. Do whatever works for you.
Looking for another great salad to enjoy during the summer? Try a bread salad.
- - 3 heads romaine lettuce
- - 1 English cucumber sliced
- - 2-4 tomatoes chopped
- - 1 can corn rinsed and drained
- - 1 can chickpeas rinsed and drained
- - BBQ sauce to coat chickpeas
- - Blue Cheese or Ranch dressing
- - Rinse and drain corn and chickpeas.
- - Chop lettuce, cucumber, and tomatoes.
- - Heat chickpeas and BBQ sauce.
- - Toss dressing with salad.
- - Top salad with chickpeas.
Summertime and the livin’ is easy. The farmer’s markets are filling with the summer’s best. White bean melon salad is a perfect combination of the melons coming into season now and a pantry staple of beans creating a filling meal on the quick.
I have to be honest, until I started moving towards plant-based eating, I never would have thought to combine fruit with beans in a salad. In fact, my response would have been that’s gross. I kept my fruit away from everything. How closed tasted I was!
Quick with a short ingredient list
This salad is quick with a short ingredient list. It can be pulled together in less than 15-minutes. All it is is: cantaloupe, cannellini beans, shallots, mint, white balsamic vinegar, and fresh pepper. While you don’t have to let the beans, shallots, and white balsamic vinegar sit together, I’d recommend it. It allows for the flavors to blend.
So simple and so fresh. And looks totally posh. A perfect summer meal. For another salad, try the roasted sweet potato lentil feta salad.
- - 2 15-oz cans cannellini beans drained and rinsed
- - 1/2 cup chopped shallots
- - 2 Tablespoons white balsamic vinegar
- - Sea salt to taste
- - Freshly ground pepper to taste
- - 1 cantaloupe, seeded and peeled
- 1. Combine beans, shallots, mint, and vinegar tossing. Season with salt.
- 2. Arrange melon and top with bean mixture and freshly ground pepper.
Who has time to make overnight oats? The recipes are complex with lots of ingredients. This easy overnight oats recipe to the rescue for those of us who are breakfast lazy and want to start the day off healthy.
While I’m a breakfast person, I’m not a make a breakfast person. When I get up in the morning, I want to grab and go not stand around making something. I admit it. I am a lazy breakfast person which makes me make some questionable breakfast choices. My husband usually eats bread for breakfast. He makes the breakfast and I usually like Nutella on my bread without butter. There is nothing wrong with eating bread and Nutella. No shaming here. BUT. It doesn’t fill me up and give me the energy to power through my morning.
A couple years ago, I was turned on to overnight oats when a friend shared their swag bag from an event with me. They came in a jar, just add milk of choice, and put in fridge overnight. I was hooked. There was a catch. The brand was hard to find and expensive. So I started looking for recipes online. So many. Too many actually. With too many ingredients. And high in calories as well as other things. It was overwhelming.
Finally I found a basic recipe that can be built on. Four ingredients: old-fashioned rolled oats, plant-based milk, maple syrup, and vanilla extract. From there, any other ingredients can be added like chia seeds or a nut-butter for extra protein. Mix ingredients in a glass jar with a lid popping in the fridge. The overnight oats can be then topped with fruit. Quick and easy breakfast that’s filling and healthy. To mix it up then try chia pudding.
- 1/2 cup old-fashioned oats
- 1/2 cup unsweetened plant milk like oat milk
- 1/2 teaspoon maple syrup
- 1/4 teaspoon vanilla extract or paste
- - Combine all ingredients in a glass jar with a lid. This is where you could add chai seeds or nut-butter.
- - Shake vigorously.
- - Place in fridge overnight.
- - Stir and add toppings.