LITMIR.BIZ

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of servings: 6

      Ingredients:

      The dough:

      1 ½ cups all purpose flour

      6 tbsp unsalted butter, cold, cut into 1/2” pieces

      2 tbsp olive oil (plus more as needed)

      1 tbsp water

      ½ tsp salt

      ½ tsp pepper

      The filling:

      6 ounces Camembert cheese, cut into 1/8” thick slices

      ½ cup grated Gruyere or Swiss cheese

      4 Roma tomatoes, sliced 1/2” thick

      ¼ cup fresh parsley, chopped (use flat leaf Italian parsley if possible)

      ¼ cup fresh basil, chopped

      2 cloves of garlic, minced

      ½ cup olive oil (use extra virgin olive oil)

      1 tbsp Dijon mustard

      1 tsp fresh rosemary, minced

      2 tsp fresh thyme leaves

      1 bay leaf, crumbled into very small pieces

      Preparation:

      Start by making the dough for your tart. Combine the flour, butter, salt and pepper using a pastry cutter or two knives until you create a coarse, mealy mixture. Mix in 2 tbsp olive oil and the water using a fork, mixing just until the mixture starts to hold together at the bottom – add another tbsp of olive oil if needed. Gather the dough into a ball and flatten it out into a disk; wrap it in plastic wrap and place in the refrigerator for 30 minutes to chill.

      Next, preheat your oven to 375 F while you roll out the dough into a 14” circle. Place the dough in a tart pan (or 9” circular pie tin) and set aside. Spread the mustard on the bottom of the shell, followed by the shredded Gruyere or Swiss cheese. Next, place alternating layers of tomato and sliced Camembert over the Gruyere.

      Mix together the rest of the olive oil, the herbs and the garlic in a small bowl. Brush about three fourths of the mixture on the tart. Bake the tart for 35 minutes, then remove from the oven, brush with the rest of the oil mixture and serve warm.

      Spicy Corn and Sweet Potato Soup

      Number of servings: 6

      Ingredients:

      2 ½ lbs sweet potatoes, diced into 1” pieces

      1 cup corn kernels, either fresh cut or frozen

      4 cups vegetable broth

      2 cups water

      1 cup dry sherry

      1 cup whole milk

      2 jalapenos, diced (you may also seed them if you prefer a milder flavor)

      1 large yellow onion, diced

      4 cloves of garlic, minced

      2 tbsp butter

      1 tbsp olive oil

      2 tsp chili powder

      1 tsp poultry seasoning

      salt and black pepper, to taste

      thinly sliced green onions, for garnish

      Preparation:

      Heat the olive oil in a large, heavy saucepan or stock pot. Once the oil is hot, add the garlic and cook until aromatic, about one minute. Add the onion and jalapenos and cook for another 5 minutes or until the onions are tender, stirring occasionally.

      Add the sweet potatoes and water. Bring the pot to a slow boil and continue simmering for about 15 minutes or until the sweet potatoes become tender. Puree the soup using a blender or food processor and return to the pot. Add the corn and vegetable broth and bring the soup back up to a slow boil for about 10 minutes. Add the butter, milk and sherry and reduce the heat to a simmer. Mix thoroughly to incorporate the milk, butter and sherry and keep on a low simmer until ready to serve.

      Easy Caramelized Onion Pizza

      Number of servings: 6

      Ingredients:

      1 large flat loaf of focaccia bread

      2 medium yellow or red onions, thinly sliced

      12 ounces crimini mushrooms, stems removed and sliced

      6 kalamata olives, pitted and halved

      2 ounces dry white wine

      6 tbsp ricotta cheese

      5 tbsp olive oil

      crushed red pepper, to taste

      Preparation:

      Start by preheating your oven to 350 F. Heat 2 tbsp of the olive oil in a large skillet for about 1 minute. Add the sliced onions and cook over medium heat until the onions start to caramelize – this will take roughly 20 minutes. Stir the onions occasionally to prevent them from burning. Add the wine about halfway through; this will keep them from drying out as well as adding flavor. Once the onions are caramelized, remove them from the pan and set aside.

      Heat 2 tbsp olive oil for about 1 minute in a skillet (you can simply wipe out the skillet you caramelized the onions in and reuse it to cut down on clean up time afterwards). Add the mushrooms and cook for about 10 minutes, or until the mushrooms have released most of their water and are slightly browned.

      Brush the focaccia with the remaining tbsp of olive oil. Spread the ricotta cheese over the focaccia and then layer the caramelized onions and sautéed mushrooms on top, followed by the olives. Bake the pizza for about 10 minutes; if you’d like the crust to be crisper, increase the heat to broil for another 2 – 3 minutes before removing from the oven and serving hot.

      Roasted Squash & Kale Salad

      Number of servings: 4 as a main course, 6 as a side dish

      Ingredients:

      1 medium-sized butternut squash

      1 large bunch of lacinato kale (aka Tuscan kale or dinosaur kale)

      1 large shallot, minced

      1 tbsp olive oil (use extra virgin olive oil)

      Parmesan or Romano cheese

      salt and black pepper, to taste

      For the dressing:

      1/3 cup olive oil (extra virgin)

      3 tbsp balsamic vinegar or red wine vinegar

      1 small shallot, minced

      Preparation:

      Start by preheating your oven to 350 F. Peel the squash, cut in half and remove the seeds and pulp from the middle cavity. Slice the squash into wedges about ½” wide and arrange in a baking pan topped with minced shallots. Drizzle the olive oil over the squash and season with a little salt and black pepper. Bake the squash for about 35 – 40 minutes, or until the edges are lightly browned and the flesh has become tender.

      While you roast the squash you can prepare the kale and the dressing. Wash the kale, pat dry and slice it into wide strips (about 1” wide). In a small bowl, whisk together the olive oil, vinegar and minced shallow and massage the dressing into the kale in a large bowl, using your hands – this softens the kale as well as helping the leaves to absorb the flavor of the dressing.

      Slice the Parmesan or Romano into thin slices (a cheese planer is a good tool for this) and set aside. Once the squash is done, toss it with the kale and cheese while it’s still warm to allow the dressing to coat the squash.

      Broiled Salmon with Green Beans

      Number of servings: 4

      Ingredients:

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