Potato Sage Galette with Mascarpone and Gruyere Cheese

This Potato Sage Galette is easy to make and extremely satisfying!  The layers of potato, Gruyere and mascarpone cheese create a complete harmony. Add in the sage and wine infused onions and you will have yourself one heartwarming meal.  I served this galette along with garden fresh tomatoes and arugula, which balances out the rich flavors.

Potato Sage Galette I can’t believe Thanksgiving is in two days! Where does the time go?

Robby and I have had a variety of experiences over the last six Thanksgivings.   I have learned to love the mystery of where we will end up each year.

Our first Thanksgiving together was very special one because it was with our closest friends in Santa Monica at Christine and Jonnie’s house.

Potato Sage Galette The second one was at Robby’s cousin’s house, which was really nice for me because I was able to meet some of his family. This was the year that I went a little overboard and made four pies.

On the third Thanksgiving, my mom, Robby and I had our own little party with just the three of us. Of course, we had enough food for an army!

Potato Sage Galette On the fourth one Christine and Jonnie drove up to stay with us and the four of us had a wonderful meal out on our deck while the sun shined bright.

The fifth one was at our friends Erin and Leif’s house and this was the largest by far. There were about 30 people, some of them we knew well and others we had the pleasure of meeting for the first time.

Potato Sage Galette This year we are having Beto and clan, Alison and clan and maybe two more. I cannot wait for this year’s feast; it’s going to so amazing due to the fact that all of our friends can cook!  Jill is going to make her special pumpkin custard pie; Alison is most likely making a quinoa squash dish. She said she had chestnuts, persimmons, butternut and chard to work with so I’m excited to see what she makes!  Robby is making his juicy turkey breast recipe along with his sourdough bread. I am going to make my shiitake mushroom gravy, mashed potatoes, peas, green salad and my shortbread cookies.  What are you doing for Thanksgiving, who do you plan on spending it with and what are you going to make?

Potato Sage Galette This galette goes with almost any white wine in my opinion.  Try it with a Viognier, Sauvignon Blanc, Sancerre or Pinot Gris.

Potato Sage Galette Potato Sage Galette Recipe:

4 – 6 servings

  • 3/4 Pound Yellow Potato (about 2 small) – thinly sliced – parboiled
  • 1/2 White Onion – diced
  • 2 Cloves Garlic – minced
  • 1/3 Cup Dry White or Red Wine
  • 1 Teaspoon Sea Salt
  • 1 Tablespoon Sage – minced
  • 4 oz. Mascarpone
  • 2 Cups Gruyere Cheese – divided
  • 1 Tablespoon Sage Leaves – minced
  • 6 Sage Leaves – whole
 Crust
  • 1 1/2 Cup Whole Wheat Pastry Flour or All Purpose Flour
  • 1 Tablespoon Sage – finely minced
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Salted Butter
  • About 1/4 Cup Ice Water
Instructions:
Crust

Add flour, sage and salt into the food processor, pulse to combine.

And 1/4 inch piece of butter and pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.

It should be crumbly and hold together when squeezed with your fingers.

Form dough into a 3/4-inch-thick disk and wrap in plastic then refrigerate until firm, at least 30 minutes or over night.

Filling
Potatoes

Slice potatoes into thin slices (about 1/8-inch thick).  Add potatoes to a pot and cover with water then bring to a boil.  Continue to boil for 5 minutes.  Make sure and keep an eye on them.  Use a timer.  Drain potatoes in a colander, rinse with cold water.  Dry the potatoes with a paper or dish towel to remove excess moister.  Set aside.

Onions

Add the onions to a 5 1/2 quart pot with the olive oil and salt.  Saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.

Add the wine and cook until wine is reduced and syrupy.

Cheese

Mix the mascarpone and 1 cup of the gruyere together really well.  Set aside.

Assemble

Preheat oven to 400 degrees.

Remove the dough from the refrigerator and let it warm up just enough to roll out.

Sprinkle with a little flour and roll out the dough to no more than 1/4 inch thick.  Sprinkle the gruyere on top, leaving about 1 1/2 inches clear around the edge of the dough.  Arrange potato slices on top of the gruyere then with your hands break the gruyere/mascarpone mix into small pieces and spread around.  Evenly sprinkle on 1/3 of the onions and sage and top. Repeat 2 more times.  Gruyere, potato, gruyere/mascarpone mix, onions and top with any remaining gruyere and sage.  It doesn’t need to be exact as it will all end up in there anyways.  But I do like to make sure to have some gruyere and sage for the top.  Lastly, top with the whole sage leaves.

Bake on middle rack for 30 to 40 minutes or until it becomes golden.

Potato Sage Galette Health Benefits:

Sage helps to enhance concentration, attention span and quickens the senses.  Its effects help deal with grief and depression.  It is useful for all types of bacterial infections.  Help detoxify and cleanse the blood.  The herb reportedly restores color to gray or white hair.  It is also high in antioxidants. Sage is exceptionally rich source of several B-complex, it contains a very good amounts of vitamin A, beta-carotene, and C It is a rich source of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium *Those with epilepsy, high blood pressure, or kidney disease may be adversely affected by the thujone content and should avoid large doses of sage

Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke.  They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.

Cream of Potato Chive Soup with Roasted Jalapeno

Well friends, it’s that time of year again.  Daylight savings is upon us and it has me craving a silky smooth bowl of cozy soup.  This Cream of Potato Chive Soup is creamy, fulfilling and super tasty!  The potato and chives complement each other perfectly. The heat from the jalapeno and hot chili oil adds a beautiful depth that ties it all together.

Cream of Potato Chive Soup It has been 4 years since Ang and I started this blog.  It all started one day when I called Ang to tell her that I was going to start a blog.  She suggested that we start it together and that is exactly what we did.  We covered topics such as recipes, fashion, restaurants, wineries, interviews, health, passion videos and photos.

In the beginning, we used to post up to 5 times a week but the posts were very weak with minimal content.  We plugged along consistently learning everything we could about running a blog.  We taught ourselves food photography and styling with the help of the Internet.  We learned how to write recipes and instructions, we brushed up on our Photoshop skills and continued to learn photo editing.  We learned about social media marketing and how to build our own self-hosted WordPress website.  We learned SEO, we searched for all the plugins we needed and we learned a whole lot more!

Cream of Potato Chive Soup About a year and a half later, we decide to streamline our topics to recipes, interviews, restaurants and wineries.  Ang became more involved with cocktail recipes and I became very passionate in the area of food recipes.  We had a lot of fun collaborating and inspiring each other.

 Sadly, that era has come to an end and Ang is now moving on from the blog.  It’s sad but also very exciting.  She has been working for a new company and she is loving it!  She was able to quit the restaurant industry and now is able to enjoy weekends and holidays with her friends and family.  This will be the first Thanksgiving and Christmas that she will be able to spend with the boys and I couldn’t be happier for them!  I will continue on with CaliZona and there will always be a place for Ang when she feels like creating a new cocktail.  I added her cocktails to the recipe drop-down menu so you can find them when you are craving one of her delicious creations!  Here’s to a new time full of inspiration and creativity!!

Cream of Potato Chive Soup This soup is wonderful with a sparkling wine such as a Cava or Prosecco.  It’s also lovely with a Chablis or Sancerre.

Cream of Potato Chive Soup Cream of Potato Chive Soup
Recipe
8 – 10 servings
  • 1/2 White Onion
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bouillon Cube – unsalted
  • 4 – 5 (3 1/2 pounds) Russet Potatoes – peeled – save peels
  • 6 Cups Water
  • 1 Cup Half and Half (or milk)
  • 1 Cup Milk (I used 1%)
  • 1 – 2 Jalapeno Pepper – roasted – roughly chopped
  • 1 Cup Chives – minced
  • 1 Tablespoon + 2 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper
Chili Oil
  • 1 Cup Extra Virgin Olive Oil
  • 8 Dried Thai Chilies or Arbol
Garnish
  • Chives – minced – to taste
  • Hot Chili Oil
  • 3 – 4 Jalapeno Peppers (about half per bowl) – roasted – sliced or minced – optional
  • Crispy Potato Skins – optional
Instructions:
Start by

Place the cubed potatoes in a large bowl covered with filtered water.  Set aside.

Add the onions and olive oil to a 5 1/2 quart pot or dutch oven and sauté on medium-low heat for 5 minutes then add the garlic and cook until garlic just starts to become golden.

Once the garlic becomes golden, add bouillon cubes and wine to the onions.   Mash the bouillon to dissolve.

Peppers
While the onions are cooking, roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
Soup
Add the water and potatoes to the onions then cook on high heat, bring to a boil, then reduce heat to medium and cook 25 minutes or until potatoes are soft.
 Add the milk, half and half, chives, jalapeno, salt and pepper.  If you want it silky smooth you will need to use an immersion blender or a vita mixer.  If you don’t have either use a food processor or blender and puree the best you can.
Chili Oil

 Add oil and chilies to a small pot.  Turn the stove on, in between low and medium-low and let simmer for 20 minutes.  Remove from heat and let cool then pour into a jar.

Crispy Potato Skins

Preheat oven to 375 degrees

Peel the potatoes, then dry the peels with a paper towel and sprinkle with about a tablespoon of olive oil and a dash of salt and toss to evenly coat.
Bake for 20 – 25 minutes or until crispy.
The skins won’t stay crunchy overnight but you can toss them back in the oven for a few minutes to crisp them up if you like.
Cream of Potato Chive Soup Health Benefits:
Chives contain flavonoid anti-oxidants, plant fiber, minerals, and vitamins.  It is one of the richest sources of vitamin K, rich in vitamin C and is really high in vitamin A. It reduces cholesterol production in the liver and helps decrease the risk of coronary artery disease.  It also helps to maintain bone mineral density.

Jalapeno is a rich source of vitamin C, 1 pepper provides 18 % of the daily value for men and 23 % for women. They also have a good amount of vitamin A, which helps skin and eye health. Jalapenos contain phenols, flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss. The bioflavonoids are powerful antioxidants and help strengthen blood vessels. They also fight nasal congestion by stimulating secretions that help clear mucus from the nose. They contain more vitamin B6 aiding the immune system, E that protect the cells and K, which increases bone mass more than any other pepper.

Roasted Tomato Basil Sauce over Brown Rice Spaghetti

This Roasted Tomato Basil Sauce is a bright luscious sauce packed with flavor and versatility!  I added fresh cherry tomatoes and basil on top of individual servings for an added freshness.  I chose to serve it over pasta but it is also great served by itself with a loaf of crusty bread and a glass of a crisp wine.

n3u9a2080 This last week was so much fun, to say the least.  Robby had to go to L.A. for work and lucky me was able to tag along for the ride.  We stayed at the Marriott in Marina del Rey with an awesome view of our old hometown.  I have never seen the Westside from that perspective before; it was pretty cool!  After we arrived, we freshened up and went to meet our longtime friends, Maggie, George, Christine and Jonny at a fairly new Italian inspired restaurant called Scopa.  There was a lot of great conversation and laughter involved as usual!

I was really looking forward to the next day because I had made plans to meet up with Adam and Ryan who are fellow food bloggers from Husbands that Cook.  We met in Venice at The Butcher’s Daughter for lunch and they were just as sweet as I imagined them to be.  We had so much to talk about during the relatively short time we spent together.  Unfortunately, we barely scratched the surface of all the things we wanted to learn about each other but that just gives us more reason to meet up again!

Roasted Tomato Basil Sauce Later that day, I went to visit one of the old school Venice families who still hold down the old Venice vibe, which is slowly but surely disappearing!  When I use to live down the street from the Massie’s, I would give Ms. Massie a back massage every time I stopped in.  Well, this time was no different and I gave her one on this visit as well!  It is always so great to see everyone!  Robby had text me when he was off work and we decided to meet George at Charcoal Venice for dinner.   My good friend Josiah is the owner/chef of Charcoal and he told me he was going to be working that night.  The food was phenomenal; I highly suggest you try it if you are ever in the area.  And there are surprisingly a lot of vegetarian options.

Roasted Tomato Basil Sauce The next day my dad drove down to meet me for lunch.  We ate at Cafe del Mar that happens to be a few buildings east of the Marriott.  The food was really good and they had a great view of the Marina but that’s all I’m going to say about the restaurant.  My dad left shortly after lunch and I went back to the hotel to meet my friend John for a glass of wine before heading to dinner at Cast and Plow with Robby’s coworkers.  Cast and Plow is a restaurant at Ritz Carlton that also overlooks the Marina.  I had a great time meeting and chatting with Robby’s coworkers!

Roasted Tomato Basil Sauce I always make it a point to go to the 3rd St. Promenade to do a little shopping whenever I am in LA, so I snuck in some quick shopping the next morning before I met up with Maggie for lunch.  We met at a wine bar called Local Kitchen and Winebar, which was located where Marty’s Liquor store use to be.  Marty’s was in that location for almost 50 years, which was in the neighborhood I grew up in.  This is the liquor store that Maggie and I managed to get beer from when we were teenagers!  Haha.

After lunch with Maggie, I went to meet up with another friend Janelle.  We met at her boyfriend’s furniture shop Stansbury where she also happens to work and we decided to go to a Spanish tapas restaurant down the street called Manchego for dinner.  We shared 5 varieties of tapas along with a really nice bottle of Rueda Verdejo and we talked and talked and talked!  This had to be one of the best times I have had in LA in a very long time!

Roasted Tomato Basil Sauce Roasted Tomato Basil Sauce
Recipe:

4 – 6 Servings

  • 7 Large Tomatoes – cored – cut into 1/2 inch thick rounds
  • Marinade – recipe below
  • 1/2 White Onion – diced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/3 Cup Dry White Wine – I used Sauvignon Blanc
  • 3/4 Teaspoon Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper

Marinade

  • 6 Cloves Garlic – minced
  • 1 1/2 Tablespoons Fresh Thyme
  • 1/2 Packed Cup Fresh Basil leaves – finely chopped
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Dry White Wine
  • 1 1/2 teaspoons of Sea Salt

Garnish

  • Cherry Tomatoes – room temperature – quartered
  • Fresh Basil Leaves
Instructions:
Sauce

Preheat oven to 325 F

  In a bowl, mix together the garlic, thyme, basil, oil, wine and salt.  On a large baking sheet or 2, lay out the tomatoes in a single layer and spread the marinade over the tomatoes.

Put the baking sheet on the middle rack and bake for approximately 45-55 minutes depending on the size of the tomato, the tomatoes will start to look a little shriveled up.  The tomatoes will produce water and you will want to keep it.

 Turn oven up to 400 F for 20 minutes to slightly caramelize the tomatoes.  Keep an eye on them so they don’t burn, although a little brown is okay and they will have the roasted sweetness that gives these tomatoes the yummiest flavor!

 While tomatoes are cooking saute the onions in the olive oil until soft.  Add the wine and reduce until syrupy.

Set aside until tomatoes are finished cooking.

When tomatoes are finished cooking, let them cool and peel off the skins.

Put everything into a food processor or blender, including tomato water and puree.  Pour back into the pan and simmer until it thickens up to desired consistency.

 Drizzle a little olive oil over it.

Pasta

While sauce is simmering, add pasta to a pot of salted and oiled water.  Cook according to the package.

Mix a little sauce into the pasta then top individual servings with more sauce.  Top with fresh cherry tomatoes, fresh basil and a drizzle of olive oil.

Roasted Tomato Basil Sauce Health benefits:

Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease.  They are also high in vitamins A, C, K and potassium.  The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation.  It also helps with sleep, muscle movement, learning and memory.  Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color.  Cooking tomatoes break down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil.  The Zeaxanthin in them helps to filter harmful ultra-violet rays, which protect eyes from “age-related macular disease.”  They are also a powerful blood purifier and great for skin and bone health.

Fresh Basil has anti-aging, anti-inflammatory and anti-bacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zeaxanthin an anti-oxidant that helps protect age-related macular disease.  It has a good amount of Iron and also helps to detoxify the liver.  It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to you water or tea.

Chive Asiago Pesto Crostini with Roasted Red Pepper, Cucumber and Arugula

These Chive Asiago Pesto Crostini are super easy to make yet they are packed with flavor!  The chive pesto and arugula add a nice mild spiciness, the cucumber gives it a much needed crunchy fresh quality and the roasted peppers provide a lovely smoky flavor that ties it all together.

Chive Asiago Pesto Crostini I am so excited about my new ceramic plates I recently purchased from my friend Jasper.  I met Jasper and his friend Tom a number of years ago at the Santa Cruz farmers market located downtown Santa Cruz.  Jasper and Tom sell their beautiful creations in a booth shared with two other ceramic artists.  Jasper and Tom made all of the ceramic bowls you see on my blog.  I have been in need of plates for a long time now and my jaw dropped when Jasper told me that he had made some.  I knew I had to see them!  The following Wednesday, I headed to the farmers market and when I saw the plates, I just about died.  They were gorgeous!!  I bought 3 of them and then he gifted me one.  Sooo sweet!  I absolutely love his signature cat painted on the backsides of two of my new plates!

Chive Asiago Pesto Crostini The annual Santa Cruz Artist Open Studios was on the following Saturday so Robby and I paid a visit to Jasper’s studio.  I found a large bowl that matched my plates and of course I had to have it!  We were there for a while chatting with Jasper and some of his friends.  We learned that one of his artist friend Joao was from the Azores where Robby’s mom’s family originated.  Before Joao new what island, I blurted out you guys are probably related and he said probably not, then asked what island.  Robby said San Miguel and Joao said yup, we probably are related.  Such a small world!  We also got to meet Jasper’s cat the star of the cat mugs and drawings!  It was a fun visit!  Next, we went to see Tom and of course I found another beautiful white bowl.  Tom was busy with a customer so we bought the bowl and headed home.

I am really stoked for Jasper and any of you who might be interested in his ceramics because he is working on a website store and I will share with you once it is up and running! Woohoo!!!

Chive Asiago Pesto Crostini I would pair these with a Pinot Gris, Soave, Sauvignon Blanc or a Tempranillo.

Chive Asiago Pesto Crostini Chive Asiago Pesto Crostini
Recipe:
  • 1 Large Red Bell Pepper – roasted – cut into 24 thin strips – instructions below
  • Chive Asiago Pesto – recipe below
  • 1 Large Cucumber – thinly sliced – quartered (you can leave the skin on if it’s organic, otherwise peel it.)
  • 12 Slices Sourdough Baguette – crostini recipe below
  • Arugula
Pesto
  • 1/2 Cup Chives
  • 1/3 Cups Walnuts
  • 1/3 Cup Aged Asiago Cheese – finely shredded – packed
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Cloves Garlic
  • 1 Tablespoons Lemon Juice – fresh squeezed
  • 1/8 Teaspoon Sea Salt – or to taste
Crostini
  • Approx. 12 Slices of Sourdough Baguette
  • Approx. 1/4 Cup Extra Virgin Olive Oil
Instructions:
Pesto
Cut chives into 1-inch pieces and finely shred the cheese.

Measure all ingredients and put into a food processor or blender and blend well.

Make sure to scrape down the sides at least once.
 Pepper
Roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag that is rolled shut to hold in the steam.
Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Cut the top and the bottom off ,then cut one side lengthwise and lay flat. Cut into thin strips the size of your crostini.
Crostini

Slice the bread into 1/2 inch slices.

Place slices onto a baking sheet and with a pastry brush or your fingers, coat both sides with olive oil.

Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute.  Make sure and watch close, they can burn fast.

I usually put the timer on for 1 minute and check, then put on for 1 more minute while watching.  They cook faster on the second side because they are already hot.
 Assemble

Spread the pesto, top with one slice of cucumber that has been cut into 4, top with two strips of roasted pepper and a sprig or two of arugula.  I like to serve some extra cucumber and arugula on the side.

Chive Asiago Pesto Crostini

Health Benefits:
Chives contain flavonoid anti-oxidants, plant fiber, minerals, and vitamins.  It is one of the richest sources of vitamin K, rich in vitamin C and is really high in vitamin A. It reduces cholesterol production in the liver and helps decrease the risk of coronary artery disease.  It also helps to maintain bone mineral density.

Heirloom Cherry Tomato Salad with Toasted Seeded Chèvre

This is one luscious Heirloom Cherry Tomato Salad!  The toasted seeded chèvre is crazy good paired with the freshness of the tomatoes.  The olive oil herb dressing gives a nice depth to this perfectly balanced salad.  It is even more incredible when served with crusty sourdough bread and a nice glass of Sauvignon Blanc.

Heirloom Cherry Tomato Salad I have had cookbooks on the brain ever since my friend Aysegul from Foolproof Living talked about her abundance of cookbooks in one of her recent posts.  I had made a comment about how I sold over 50 cookbooks right before I left Oregon.  It was probably actually more than 50, but who’s counting?  Even though I sometimes wish I still had them, it’s nice to start a new collection.

Heirloom Cherry Tomato Salad The strange thing about cookbooks and me is that I can never get myself to actually make any of the recipes.  I generally use them as a source of inspiration.  My recipe process has always been the same.  I pour through as many cookbooks, magazines and online resources as I can for inspiration.  Then I start writing out the ingredients I want to use for a new recipe.  From there I just start making it and fill in the amounts as I go.

Aysegul has inspired me to actually try a recipe from a cookbook.  I just ordered Alternative Baker by Alanna Taylor-Tobin from The Bojon Gourmet and I’m going to try and make one of her recipes.  Although I will most likely adapt it a little, I’m still excited to try one out!

Heirloom Cherry Tomato Salad As I mentioned in my prior post, it was my birthday on last Labor Day.  My friends Hannah and Dennis had brought me a whole bunch of Heirloom cherry tomatoes that they grew in their garden.  I was instantly inspired to develop an end of summer tomato salad.

 I wanted to incorporate a toasted seed mix into my fresh summer salad.  I got the idea for the toasted seed mix from a cafe in Santa Cruz called The Picnic Basket.  They have a basic green salad that they top with toasted seeds and it’s incredible!  I decided to cover chèvre cheese balls with the toasted seed mix.  I started to search the Internet and I came across Half Baked Harvest’s salad recipes where she did almost the exact thing I had envisioned.  She made them into really small balls, which I thought was even more perfect than what I was originally going to do!  Thus this salad was born!

Heirloom Cherry Tomato Salad This salad is amazing with a crisp Sauvignon Blanck from the Marlborough region of New Zealand.  It’s also nice with a Rosé, Pinot Gris or a Soave.

Heirloom Cherry Tomato Salad

Heirloom Cherry Tomato Salad Recipe:
  • 3 Baskets Heirloom Cherry Tomatoes – room temperature – some whole – cut some in halves  – some in quarters
  • 1/4 Red Onion – minced
  • 1 Ear of Corn – cut off the cob (or 1/2 cup frozen and thawed)
Dressing – adapted from my  Italian Style Salsa Verde
  • 1/4 Cup Minced Fresh Basil
  • 3 Tablespoons Finely Chopped Chives
  • 1 Tablespoons Minced Fresh Parsley
  • 2 Tablespoons Capers – roughly chopped
  • 1 Shallot – minced
  • 2 Small Cloves Garlic – minced
  • 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon White Balsamic Vinegar
  • 1 1/2 Teaspoons Lemon Juice – fresh squeezed
  • 1/2 Teaspoon Sea Salt – or to taste
  • Dash Black Pepper
Toasted Seed Cheese Balls
  • 8 oz Chevre Cheese
  • 2/3 Cup Raw Pepitas
  • 2 1/2 Tablespoons White Sesame Seeds
  • 1/3 Cup Raw Sunflower Seeds
Instructions:
Dressing

Add everything to a medium bowl, mix together and set aside.

Toasted Seed Cheese Balls
In a large skillet, toast the pepitas seeds on medium heat, while stirring often, for 2 minutes then add the sunflower and sesame seeds and stir until fragrant and lightly golden.  Remove from heat and allow to cool completely.  Approx. 3 – 5 minutes.
Measure a teaspoon of the cheese and roll into a ball.  Next, roll the cheese balls into the seeds as best you can, then add some seeds to the palm of your hands to roll more onto the cheese for full coverage.  Place them into a covered container and refrigerate until the salad is ready.
You will have some seeds leftover to add to individual salads.
Assemble
Wash and dry the tomatoes.  Cut some into quarters, halves and leave some whole.  There are two ways you can pull it together.
1. In a large bowl, mix everything but the cheese balls together. Serve the cheese on the side.
2. Arrange half the tomatoes on a large platter.  Sprinkle on half the corn and half the onion, drizzle with the dressing and then add more tomatoes, corn and onion.  Arrange some of the cheese balls around.  Serve remaining cheese balls and seeds on the side.
  Heirloom Cherry Tomato Salad Health benefits:

Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease.  They are also high in vitamins A, C, K and potassium.  The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation.  It also helps with sleep, muscle movement, learning and memory.  Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color.  Cooking tomatoes break down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil.  The Zeaxanthin in them helps to filter harmful ultra-violet rays, which protect eyes from “age-related macular disease.”  They are also a powerful blood purifier and great for skin and bone health.