This tart has a pesto base and is topped with sliced tomatoes and cheese. To cut down on time, use your favorite jarred pesto. This tart is great for a quick and light dinner, and works well as a Thanksgiving side, too! Take a look at the recipe below!

Tomato Pesto Tart Made from Puff Pastry Dough

Yields 9

This tart is great for a quick and easy light dinner or snack!

Ingredients

• 1 sheet puff pastry dough
• 1/4 cup pesto
• 3 large plum tomatoes
• 1/2 cup Quattro Formaggio Cheese (or Parmesan cheese)
• basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 400 F.
2. Line a baking sheet with parchment paper.
3. Prepare your work surface with flour. Unfold thawed puff pastry onto the surface. Roll it out, then place onto the baking sheet.
4. Poke a few holes in the pastry using a fork.
5. Spread pesto onto the pastry, avoiding the edges.
6. Arrange the tomato slices in rows.
7. Sprinkle tomatoes with cheese.
8. Bake for 12-13 minutes until pastry is golden brown.
9. Add basil leaves on top (optional).

Photos and recipe: Today’s Creative Blog.

These zucchini noodles are so tasty and good for you, you won’t miss regular pasta noodles! Perfect for vegetarians, these noodles can be easily made using a Spiralizer. But don’t stop with zucchini! Try it with carrots or yellow squash! Keep reading for the super easy and healthy recipe!

Creamy Zucchini Noodle Pasta

Ingredients

• 3 zucchini
• 1 yellow squash made into noodles by a Spiralizer
• Slow Roasted Cherry Tomatoes and Cream Sauce (recipe from The Glorious Vegetables of Italy by Domenica Marchetti)
• 1 pint yellow cherry tomatoes, cut in half
• 1 pint red cherry tomatoes, cut in half
• 2 tbsp butter
• 1 shallot, minced
• 2 fresh thyme sprigs
• 1 handful chopped fresh basil
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmigiano Reggiano cheese
• olive oil
• salt and pepper to taste

Instructions

1. Place cherry tomatoes cut side up on a rimmed baking sheet. Drizzle with olive oil, and sprinkle on salt and pepper. Roast at 275 F for 1 1/2 hours.
2. Heat butter in a saute pan over medium heat. When the butter is melted and foamy, add in shallot and cook until soft.
3. Add in tomatoes and any juices on the baking sheet. Add in thyme and pour in cream. Sprinkle half the cheese over the tomatoes and into the cream.
4. Heat on low until it begins to simmer. Turn off the heat and add in basil.
5. In a large saute pan, drizzle it with olive oil and place zucchini noodles on top. Cook them gently and toss until slightly wilted but still al dente.
6. Place noodles onto a plate and spoon sauce on top. Add more parmesan cheese.

 Photos and recipe: Proud Italian Cook.

If you want to get started on your very own soup garden, you need to decide which ingredients you use most in your favorite recipes. If you love tomato soup, plant several varieties of tomatoes like meaty romas and grape tomatoes. For chicken noodle, onions, carrots, and parsnips, along with herbs like thyme and parsley. Other great additions to any soup garden would be garlic, turnips, sweet potatoes, beans, and kale.

To start your soup garden, make sure water is easily accessible. Many herbs don’t require much watering, but vegetables need to be watered often. Make sure you use mulch, as it helps reduce weeds and waterings. The use of flow meters help you to keep track of exactly how much water you are using. Work a lot of organic matter into the soil to create a nutrient-rich soil that your vegetables will love. If you don’t have enough yard space, you can still plant many vegetables and herbs on your balcony or patio in large pots.

To enjoy your harvest into the winter, you need to plant a larger garden and then freeze or can your vegetables. Tomatoes, green beans, and peppers can be frozen or canned. Onions, potatoes, garlic, and winter squash can be stored for months in cool, humid conditions.

Photos: Ewa in the Garden, HG Decoration, Home Garden Air.

This shrimp salad sandwich is made with celery, red onion, tomatoes, olives, mayonnaise, and of course, shrimp! For a bit of extra yummyness, it’s piled high onto a sliced croissant. You can add lettuce leaves if you like, or even fresh spinach. For a healthier choice, try substituting the mayonnaise with Greek yogurt. This salad can be made the night before, and assembled easily into a sandwich the next morning for work. Moist and delicious, perfect for summer, we’re sure your co-workers are going to be green with envy!

[yumprint-recipe id=’22’]

Photos: Escape From Fisherman’s Warf, Real Mom Kitchen.