Tomato Pie, Southern Style

This recipe is adapted from Vivian Howard‘s piece in Saveur

Tomato Pie, Southern Style
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Tomato Pie, Southern Style
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Ingredients
Pie Crust
Filling & Topping
Servings: 10 inch pie
Units:
Instructions
Pie Crust
  1. Place the flour and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add the water, sun gold tomatoes, and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight (Or the freeze for a few hours).
  2. Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°.
  3. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you're ready to blind-bake.
  4. Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
Filling
  1. Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.
  2. Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.
  3. Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You're looking for the tomatoes to dry out and brown slightly.
  4. Once all the individual components are done, stir together the onion, garlic, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.
Topping
  1. In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature.
Share this Recipe
Powered byWP Ultimate Recipe

Grain-Free Fish Tacos

A recipe from our VegOut! Ambassador The Informal Grub

Grain-Free Fish Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Grain-Free Fish Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 425
  2. To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
  3. Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
  4. Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
  5. While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
  6. If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
  7. Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
  8. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Arugula, Delicata Squash + Pomegranate Salad

A recipe from our VegOut! Ambassador The Informal Grub.

Arugula, Delicata Squash + Pomegranate Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Arugula, Delicata Squash + Pomegranate Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.
  3. Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.
  4. Bake the squash for 15 minutes.
  5. Remove the baking dish from the oven and set aside
  6. If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.
  7. Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside.
  8. In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Quinoa, Lentil, & Apple Stuffing

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Quinoa, Lentil, & Apple Stuffing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8-10 people 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8-10 people 20 minutes
Cook Time
15-20 minutes
Quinoa, Lentil, & Apple Stuffing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8-10 people 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8-10 people 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 375 F.
  2. Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
  3. Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
  4. Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
Share this Recipe
Powered byWP Ultimate Recipe

Tostada Salad with Salsa Verde

Tostada Salad with Salsa Verde
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Tostada Salad with Salsa Verde
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400 degrees
  3. Cut tortillas into individual serving sizes with a 2" round cookie cutter
  4. Brush top and bottom tortillas with olive oil, season with salt & pepper
  5. Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
  6. Meanwhile, preheat grill to high.
  7. Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
  8. Transfer grilled vegetables to a food processor. Pulse until chunky.
  9. Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
  10. Place beans in a medium mixing bowl and smash with a fork.
  11. Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe