Cherry Tomato Tart

Once I made this recipe, I knew I had to share it here! A great way to use up all those cherry tomatoes plus it’s super delicious!

2 cups all purpose flour

1/2 tsp. sea salt

9 tbsp. cold butter, cut into small sections

1 egg

3 tbsp. cold water

1 tbsp. dijon mustard

1/4 cup chopped fresh basil

2 tbsp. olive oil

pinch of salt and pepper

3 tbsp. tomato paste (optional)

Approx. 1 1/2 lbs. cherry tomatoes, cut in half

1 1/2 tbsp. honey

1 tbsp. olive oil

Combine the flour, salt, butter and egg with a fork or pastry blender until loose crumbles. Add the water and mix to combine. With your hands, shape into a flattened ball, wrap and chill for about one hour. 

Gently roll out the dough and place into a 10″ tart pan, cutting off the excess. 

Combine the mustard, basil, olive oil and salt and pepper. Evenly spread the optional tomato paste on the tart base then top with the basil olive oil mixture. 

Add the cherry tomatoes in a single layer as shown, pack them tightly. Drizzle with the honey and 1 tbsp. olive oil. Season with salt and pepper. Bake in a 425F oven for one hour. Remove and let rest 10 minutes. 

Serve warm.


Classic Cheesecake with Blueberry Sauce

Recipe courtesy of Food and Wine Magazine


  • 2 cups crushed graham crackers
  • 1/2 cup unsalted butter (4 ounces), melted
  • 1/2 packed cup plus 2 teaspoons light brown sugar, divided
  • 2 (8-ounce) package cream cheese, softened
  • 4 large eggs, separated
  • 3/4 cup plus 3 tablespoons granulated sugar, divided
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 cups sour cream
  • 2 cups fresh blueberries or huckleberries

How to Make It   

Preheat oven to 375°F. Stir together crushed graham crackers, butter, and 1/2 cup brown sugar in a bowl. Press mixture into bottom of a 10-inch springform pan; wrap bottom of pan in aluminum foil, or place on a rimmed baking sheet. Bake in preheated oven until golden brown, about 8 minutes. Let cool 10 minutes. (Leave oven temperature at 375°F.)    

Meanwhile, beat cream cheese, egg yolks, 3/4 cup granulated sugar, and 1 teaspoon vanilla in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Using clean beaters, beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into cream cheese mixture in 3 additions. Pour mixture into prepared crust, and smooth top.   

Bake cheesecake at 375°F until filling is puffed and top begins to dry out, 22 to 25 minutes. Let cool on a wire rack 1 hour.   

Whisk together sour cream, remaining 2 teaspoons brown sugar, and remaining 1/2 teaspoon vanilla in a bowl. Gently spoon onto cheesecake; smooth using an offset spatula.    

Bake cheesecake at 375°F until center is set (center will wobble slightly), 18 to 22 minutes. Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 hours or overnight.    

Meanwhile, stir together blueberries and remaining 3 tablespoons granulated sugar in a small saucepan; cook over medium-high, stirring often, until blueberries start to release juices and sugar dissolves, about 4 minutes. Remove from heat; let cool.    

Run a knife around edges of cheesecake in pan. Remove springform ring from cheesecake, and transfer to a serving platter. Spoon blueberry sauce over cheesecake just before serving.

Green Goddess Dressing

If you’ve never made Green Goddess dressing, you owe it to yourself to try. It is the absolute essence of summer freshness. I toss it with simple curly lettuce greens and that’s it! Absolutely delicious!


1 cup plain Greek yogurt

1 cup lightly packed fresh herbs (tender stems are fine), such as cilantro, parsley, dill basil, thyme and/or mint, with up to 1/4 cup chives or scallions

1 medium clove garlic

1/2 tsp. fine sea salt

Fresh ground black pepper, to taste

Combine all the ingredients in a food processor and process until well blended and the herbs are finely chopped and incorporated. Chill until ready to serve.

Tomato, Basil and Corn Salad with Lobster

Here’s a recipe from one of my best friends’ who also happens to be a fabulous cook!

Servings: four as a main dish.


4 ears fresh corn, shucked, silk removed
Sea salt 
2 live lobsters, about 1-1/4 lb. each (or 9 oz. cooked lobster meat)
1/4 cup fresh lemon juice
2 Tbs. white-wine vinegar or Champagne vinegar
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 lb. ripe tomatoes, cored, seeded, and cut into 1/4-inch dice
2 fresh jalapeños, seeded and minced (to yield about 3 Tbs.)
2 shallots, minced (to yield 1/4 cup)
1/4 cup chopped fresh basil leaves
5 oz. (about 4 cups) mixed baby greens


Bring a large pot of unsalted water to a boil over high heat. Add the corn and cook for 3 minutes. With tongs, remove the ears of corn from the pot and set them aside to cool. Salt the water generously (it should taste like the sea) and return the pot to a boil. Add the lobsters and cook uncovered for about 8 minutes. Check for done-ness by twisting the tail off one lobster. The meat should be opaque throughout. If it’s still translucent, continue cooking for another minute or two. Drain and let cool. Crack the shells; remove the meat from the tails and claws. Slice into 1/2-inch pieces and refrigerate in a bowl until ready to use.

In a medium bowl, combine the lemon juice and vinegar with 1/2 tsp. salt and a few grinds pepper. Whisk in the olive oil in a thin stream. Slice the corn kernels off the cobs. Add the kernels to the vinaigrette, along with the tomatoes, jalapeños, shallots, and basil. Toss gently, taste, and adjust the seasonings if needed. Put the greens in another bowl.

Tilt the bowl with the tomatoes and spoon off about 4 Tbs. of the juices. Add this to the bowl of greens and toss to coat. Spoon off about 3 more Tbs. of juice from the tomatoes and add this to the lobster; toss to coat. Taste both the greens and the lobster; adjust the ­seasonings as needed.

Divide the tomato salad, lobster, and greens evenly among four plates, arranging them in separate mounds, and serve.

Classic 4 Bean Salad

I actually use more than 4 varieties of beans for my salad, the choices can be varied to your personal tastes, but the classic version always has one or two of the cut green beans.

1 can each, drained and rinsed, cut green beans, cut yellow wax beans, red kidney beans, garbanzo beans, pinto beans

1/2 each, yellow and green pepper, seeded and diced

1/2 of a small sweet onion, diced

1 clove garlic, minced

1/2 cup apple cider vinegar

2 tbsp. extra virgin olive oil

salt and pepper to taste

In a medium size bowl toss the beans with the chopped vegetables. Blend in the remaining ingredients until well incorporated. Allow to chill before serving. 

Creamy Hazelnut Pie

recipe courtesy of Taste of Home

1 8oz. package cream cheese, softened

1 cup confectioners’ sugar

1 1/4 cups Nutella, divided

1 8oz. carton frozen whipped topping, thawed

1 chocolate crumb crust (9″)

In a large bowl, beat cream cheese, confectioners’ sugar and 1 cup of Nutella until smooth. Fold in whipped topping. Spread evenly into crust.

Warm remaining Nutella in microwave for 15-20 seconds, drizzle over pie. Gently swirl with a knife. Refrigerate at least 4 hours or overnight. 

Yield – 8 servings


Caramelized French Onion Soup

Serves 6

4 1/2 lbs. mixed onions, such as sweet onions, 2 large red onions, halved and thinly sliced lengthwise

2 tbsp. extra virgin olive oil

3 tbsp. unsalted butter

1/4 cup cooking sherry

3 cups each of vegetable broth and bone broth

8 fresh thyme sprigs

1 tbsp. kosher salt, to taste

3/4 tsp. freshly ground black pepper

6 slices day old rustic whole grain bread, or bagette

4 oz. each, high quality emmanthaler and jarlsberg swiss cheese sliced with a cheese plane

Combine the onions, oil and butter in a large stockpot over medium-high heat. Toss together with tongs. Cook, stirring occasionally until onions start to caramelize, about 20 minutes. Reduce heat to medium and continue to cook, stirring and scraping browned bits from bottom of pot, until onions are tender and golden in color, about 25 minutes.

Add sherry and cook, stirring to scrape up any remaining browned bits. Simmer over medium heat stirring constantly until sherry is mostly evaporated, 2-3 minutes. Stir in broth, thyme, salt and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, partially covered until flavors are blended, 20-25 minutes. Add additional salt and pepper to taste if needed.

Preheat oven to broil with oven rack 6 inches from heat. Remove and discard the thyme sprigs. Divide soup evenly among 6 oven-proof crocks or bowls and place on rimmed baking sheet. Place a slice of bread on the soup in the bowls. Add cheese slices to cover the bread and the bowls. Broil until melted, bubbly and browned, 2-3 minutes. Serve immediately.

Dutch Indonesian Fried Rice

Served here with curry chicken.

1 cup uncooked white jasmine rice

2 tbsp. olive oil

1 tbsp. unsalted butter

1 green or red bell pepper, seeded and chopped

1 large sweet onion, chopped

2 cloves garlic, minced

1 tbsp. curry powder

1/2 tbsp. ground cumin

1/2 cup smooth peanut butter

1/4 cup soy sauce, plus 2-3 tbsp.

1/4 cup brown sugar

salt and pepper to taste

*toasted coconut with peanuts

Cook the rice according to package instructions. Set aside.  In a large fry pan, saute the bell pepper and onion in the olive oil and butter until soft, add the garlic and continue to fry over medium heat.  Stir in the rice and blend well.  Push the rice mixture to the sides of the pan so as to create a “well” in the middle.  Add the peanut butter and allow to soften until ‘melted’. Add the curry and cumin. Continuing to work in the center of the pan, add the 1/4 cup soy sauce and brown sugar.  Mix well.  Work the mixture into the rice so that it is all well incorporated.  Add the extra soy sauce over the rice.  Rice should be fully coated.  Can be made ahead and kept warm until serving. When serving, sprinkle the toasted coconut over as a garnish.  

*Indonesian rice is typically served with a side of toasted coconut and peanuts.  Simply place about a cup or more of sweetened coconut in a fry pan. Over medium heat and lightly stirring, toast the coconut until it is a golden color. Remove from the heat, allow to cool. Then mix in 1/4 cup spanish peanuts, if desired.  Can be done without the peanuts if that is preferred.  This toasted coconut can be stored in an airtight container for use another time as well.








Honey Mustard Glazed Ham

  • 1 onion, chopped
  • 10 cloves garlic, peeled or 2 tbsp prepared garlic
  • ¼ cup apple cider vinegar
  • ¼ cup stone ground mustard
  • 1 cup orange juice
  • 10 whole cloves
  • Approx. 10 lb ham, cured
  • ½ cup honey
  • ½ cup dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 cup brown sugar
  1. Preheat oven to 400°F (200°C).
  2. Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
  3. Place the ham on the roasting rack over the liquid.
  4. Score the fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
  5. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
  6. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
  7. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
  8. Brush the glaze on to the ham then transfer back to the roasting rack.
  9. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
  10. Slice the ham, and serve.

Easy Crepes

Served with your choice of fillings or none at all!

1 cup all purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp. salt

2 tbsp. butter, melted

Whisk the flour with the eggs, milk and water, stirring to combine and batter is smooth. Add the salt and butter and mix well.

In a lightly oiled frying pan, pour approx. 1/4 cup of batter for each crepe. Tilt the pan in a circular motion so that the batter coats the surface evenly. Cook the crepe for about a minute, until the top starts to look cooked, loosen around the edges and gently turn over and quickly cook the other side.

Turn out onto a plate. Serve warm either filled or just folded with a dusting of powdered sugar.

Filling ideas – strawberry or raspberry jam, Nutella, fresh fruit such as peaches or bananas, peanut butter.