Tomato Pesto Tart

This is a super fast meal that uses pie crust for the base and a pesto instead of tomato sauce, so the crust doesn't get soggy.  You can use store bought pesto if you don't fee like making your own.







1 refrigerated pie crust
1/3 cup mayo
3 Tbsp pesto*
1 large handful + 1 cup shredded mozzarella
1/4 c grated Parmesan cheese
pepper
3 Roma tomatoes thinly sliced, or 1 pt small tomatoes halved

Preheat oven to 400. On a lightly floured cutting board, roll the pie crust out a little more so it fits on a baking sheet.  It doesn't have to be a perfect rectangle.  Use your knife to cut 2 opposite sides so that it fits on the baking sheet.  Flute edges (you can see mine are just done with my 2 left fingers and 1 right finger pressing between to make the edge).  Bake for 6-8 minutes or until edges are starting to brown.

Meanwhile, mix the mayo, pesto, a large handful or mozzarella and the Parmesan together.  Season with  lots of pepper.  Spread mixture onto the crust.  Top with the sliced tomatoes and sprinkle with remaining mozzarella cheese.  Bake for an additional 10+ minutes until the cheese has melted and the edges are a deep golden brown.  Serve immediately.

* Pesto recipe

Mozzarella Salad

This makes a great side for any grilled meat, or on top warm crusty grilled bread pieces.

1 pt cherry tomatoes
1/2# small mozzarella balls
10-12 large basil leaves
1 garlic clove
2 green onions, thinly sliced on the bias
Kosher salt and pepper
2 -3 Tbsp. olive oil

Over a large bowl, microplane the garlic and add the green onions.  Stack the basil leaves on top of each other and roll up cigar like.  Slice the basil into thin ribbons and add to the bowl.  Cut the cherry tomatoes in half and mozzarella if needed.  Add to the bowl.  Sprinkle with several pinches of salt and grind some pepper.  The salt will draw liquid out of the tomatoes as it sits, diluting the salty flavor, so use a little more salt than you think you need.  Add several swirls of olive oil and toss everything together.  Allow to sit for 30 min or so before serving so the the tomatoes release some of their juices.   Delicious on its own, and super tasty on warm bread - either grilled or done crostini style in the oven.

Wild Rice Salad

This recipe is so versatile. You can add just about any veggies to it, as well as cubed cheese.  Check out the variation ideas listed after the main recipe.

For the dressing:
1 lemon, juiced
1 garlic clove, grated on a microplane or smashed with your knife
1 bunch green onions, finely sliced, white and green parts
2 Tbsp or so of rice vinegar
1/4 - 1/2c olive oil
pinch of sugar
salt and pepper to taste

For the salad:
1 or 2 boxes Wild Rice - make sure the seasoning packet is separate since you don't want the spices
1 pt cherry tomatoes - halved
1 small bunch parsley - finely chopped
4 oz crumbled feta cheese

Cook the rice according to the directions, omitting the seasoning packet.  Once cooked, pour the rice onto a cookie sheet and spread it out so it can cool slightly.  Whisk the dressing ingredients in a large bowl. If you like a thick dressing, use more olive oil. Taste, season accordingly, then mix in the herbs, tomatoes and cheese.  Once the rice has cooled some, add to the marinating tomatoes and stir to combine.  Chill for several hours before serving so the rice can absorb the dressing.

Variations:
Italian - Add 20 basil leaves thinly sliced and replace the feta cheese with fresh mozzarella pieces. Or, use pesto thinned with the lemon juice and rice vinegar instead of the dressing above.

Super Greek - Add fresh oregano and/or marjoram along with the parsley.  Add sliced pitted kalamata olives and chopped cucumber.

Mexican - Use fresh cilantro instead of parsley, omit feta and use either cotija, queso blanco or queso fresco.  Add in some drained and rinsed black beans if you like.  I also add some chopped pickled jalapenos!

Tomato Bruschetta w/o the Bread

This dish is so flavorful and the cucumbers give it some crunch, so you don't miss putting this topping on bread. I ate it as a side dish with my Shrimp and Mussels Steamed with Riesling.

1 pt. cherry or grape tomatoes, halved
1/2 English cucumber, slightly peeled and cut into small cubes
1 large ball fresh mozzarella, cut into small cubes
1 garlic clove, minced or grated on a microplane - this is the best way so you don't get any offensive large
   chunks, plus the garlic then almost dissolves into the dressing
large handful of fresh basil, cut into a chiffonade*
2 Tbsp. good quality Balsamic vinegar
a drizzle of EVOO
salt and pepper

To chiffonade the basil, simply stack the basil leaves on top of each other, then roll into a long cigar.  Cut into very thin strips by cutting across the cigar shape.  In a large mixing bowl, place all the ingredients and stir to combine.  Let sit while you prepare the rest of dinner.  Taste for seasoning and adjust.  The tomatoes should start to give off a some liquid, but if it isn't saucy enough, add another drizzle of vinegar.