2 cups all-purpose flour plus more
3/4 teaspoon kosher salt
1/2 teaspoon sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2″ cubes
2 red or green bell peppers
2-3 jalepeno peppers
11 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 small eggplant, cut into 1/2″ cubes
1 small zucchini, cut into 1/2″ cubes
1 small red-skinned sweet potato, peeled, cut into 1/2″ cubes
2 medium vine-ripened tomatoes, each cut into 8 wedges
1 tablespoon balsamic vinegar
2 small onions, thinly sliced
3-5 cloves garlic, chopped
5-6 kale leaves, deboned and chopped
2 teaspoons fresh thyme leaves, divided
6 large eggs
3/4 cup coconut milk
A 10″-diameter glass or ceramic pie dish
Omit if following Whole30 guidelines
- Preheat oven to 350°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
- Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2″ overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.
- Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely.DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Many steps can be completed in tandem. Review all steps before proceeding.
- Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of peppers. Remove stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 Tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.
- Meanwhile, toss eggplant and zucchini with 4 Tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add sweet potato and mix gently. Continue roasting until eggplant, zucchini, and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.
- Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.
- Meanwhile, heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add onions and garlic; stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Add chopped kale leaves until sauteed and deep green in color. Season with salt and pepper. DO AHEAD: Vegetables can be prepared 1 day ahead. Cover separately and chill.
- Preheat oven to 350°. Scatter onion/garlic/kale mixture over bottom of tart crust. Top with eggplant/zucchini/sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with tomatoes.
- Whisk eggs and coconut milk in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.
- Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Check crust halfway through and cover with aluminum foil if it’s darkening too quickly. Let stand for at least 10 minutes. Serve warm or at room temperature.
Based on Bon Appetit’s Roasted Vegetable Tart
via The Pioneer Woman
3/4 pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil – To Taste
Salt To Taste
Pepper To Taste
- Cook the penne pasta until tender-firm, also known as al dente.
- Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
- Finely dice one small onion. Mince two cloves of garlic.
- In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
- Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
- Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
- Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
via The Pioneer Woman
FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Salt To Taste
FOR THE GUACAMOLE:
3 whole Avocados
Pico De Gallo
Salt To Taste
PICO DE GALLO:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.
8 oz of tomato sauce, any variety
1/2 red onion, chopped
8 cloves of garlic, chopped
1 jalapeno pepper, chopped
1 tablespoon olive oil
3/4 cup water
salt and ground black pepper to taste
1 small eggplant, thinly sliced rounds with skin
1 red bell pepper, cored and very thinly sliced strips
1 green bell pepper, cored and very thinly sliced strips
Squash or zucchini could be added and sliced round
3 tablespoons olive oil, or to taste
1 teaspoon dried thyme leaves, or to taste
3 tablespoons shredded sharp cheddar cheese
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread tomato sauce into the bottom of a dutch oven or 12×12-inch baking dish. Sprinkle with onion, garlic and jalapeño pepper and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
3. Arrange slices of eggplant, red bell pepper, and green bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with the dutch oven lid or a piece of parchment paper cut to fit inside the baking dish.
4. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Stir and place in the oven for 5 more minutes. Serve over rice, orzo or pasta with shredded cheese.