There is something so amazing about summer produce. Between watermelon, strawberries, and peaches, local farmers’ markets and produce stands are bursting with colors and flavors. To me, there is nothing more deliciously summery in Maryland than fresh, bright red tomatoes. Sure, we can purchase them year round, but nothing beats taste of a ripe, sun-drenched tomato.

Tomatoes offer a versatility that makes them a staple in our kitchen during the summer months. They are great to add to salads, sandwiches, pasta salads, and now, veggie tarts. This recipe is incredibly easy and delicious—you can pre-make ahead of time for a dinner party appetizer or to prepare a dinner for two.

The creaminess from the goat cheese balances out the acidity from the tomatoes, and the caramelized onion offers a subtle sweetness. Serve this tart warm out of the oven, or at room temperature. I like to use large beefsteak or heirloom tomatoes for the tart, but you could absolutely use cherry or Roma tomatoes instead. Keep frozen, store-bought puff pastry on hand for when you need to pull together a recipe in a pinch. When selecting your tomatoes, look for smooth, even skins that are firm but have a slight give when squeezed.

Ingredients:

• 1 pre-made frozen puff pastry dough sheet
• 2 ripe beefsteak tomatoes
• 1 brown or white onion
• 2 cloves garlic (minced)
• ½ cup fresh soft goat cheese
• 1-tablespoon olive oil
• Handful fresh basil leaves
• Arugula or micro-greens for garnish
• Salt and pepper to taste

Preparation:

1. Preheat your oven to the temperature on puff pastry package instructions.

2. Thaw one frozen puff pastry sheet for 20 minutes before baking. This will leave the pastry malleable without causing it to stick together. Place on a parchment-lined baking sheet. The pastry will go into the oven frozen.

3. Slice your onion into thin strips.

4. Coat a large pan with butter or olive oil, and heat the pan on a medium-high heat until the oil is shimmering. Add the onions and give them a quick stir to coat them in oil. Spread the onions out across the bottom of the pan and allow them to cook. You will not want to stir them too frequently so they can caramelize. Once the onions have caramelized, remove them from the heat and set aside.

5. In a bowl, mix your minced garlic and tablespoon of olive oil. Brush the mixture over the puff pastry sheet.

6. Sprinkle your goat cheese over the puff pastry, followed by the caramelized onions. Try to spread the cheese and onions evenly over the pastry, but leave a ½ inch between the filling and the edge of the pastry to allow a flaky crust to develop.

7. Cut your tomatoes into ¼ inch thick slices, and spread them over the pastry. Season with salt and pepper.

8. Bake the pastry per the package instructions, usually around 25-30 minutes, or until the pastry is golden brown.

9. Remove the pastry from the oven and top with basil and arugula or micro-greens (optional). Add salt and pepper as needed. Slice and serve immediately or allow to cool to room temperature.

10. Enjoy!

Spring is finally here—meaning the birds are chirping, flowers are blooming, and we finally have an excuse to leave the house on the weekend to hit the farmers’ market. Farmers’ markets are the best way to scope out local, in-season produce and are a great perfect opportunity to meet your local farmers, ask what produce they recommend, and get fresh ideas on how to use it.

The warmer months of spring give us bright, delicious seasonal vegetables, which help liven up any salad or veggie dish. Great in-season spring vegetables to keep an eye out for include arugula, peas, carrots, spinach, artichoke, and asparagus.

Try to grab a variety of root veggies since they can be enjoyed several different ways. They offer a delightful crunch when raw, or are hearty and comforting when roasted.

Delicious spring root vegetables include beets, radishes, sweet potatoes, fennel and carrots. When raw, beets and carrots are a wonderful crunchy addition to any crudité platter, but they can also be enjoyed roasted or grilled. Similarly, fennel gives a fresh bite when added to salads, and adds a unique flavor when pureed into soups. The beauty of root veggies is that there are several ways to prepare them.

This salad recipe is a great way to incorporate all of your farmers’ market finds. It also presents beautifully, which will make you the talk of any dinner party. Thanks to the bright colors of the veggies, it seems to look stunning no matter what. Next time you hit the local market, be sure to snag these ingredients to make a tasty spring salad.

Ingredients

For the salad:

• 1 fennel bulb
• 1 red beet
• 1 zucchini
• 1 green apple
• 1 large sweet potato (either orange or purple)
• 2 cups of arugula
• ½ ripe avocado
• 2 sprigs of mint
• Goat cheese (optional)

For the dressing:

• Juice from 1 large lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon honey or maple syrup
• ½ teaspoon dried basil
• ¼ teaspoon onion powder
• ¼ teaspoon salt

Instructions

For the dressing:

In a bowl, add lemon juice, extra virgin olive oil, Dijon mustard, honey, dried basil, onion powder and salt. Whisk vigorously for one minute until all ingredients are fully incorporated.

For the salad:

• Preheat your oven to 400 degrees Fahrenheit. Spiralize or cube the sweet potato and add the pieces to a baking sheet. No need to add oil or seasoning to the potato. Once the oven has come to temperature, bake the sweet potato cubes or strands for 10 to 15 minutes until fork-tender. Allow them to cool to room temperature before serving.
• Using a mandolin or sharp knife, thinly slice the fennel bulb, apple and beet. Be sure to set the beets away from the other ingredients to avoid color transfer.
• Using a vegetable peeler, slowly run the peeler down the long side of the zucchini. Peel thin zucchini ribbons on each side until you reach the seeds. Stop peeling once you can see the seeds.
• Slice the avocado into thin wedges.
• On a large plate, assemble your salad starting with a bed of arugula. Arrange the other vegetables to your liking. Drizzle dressing on the salad at time of serving. Garnish with fresh mint, fennel greens and optional goat cheese.

Let’s face it, we’re all busy, but we feel a lot better when we take an extra 10-15 minutes to make a quick breakfast before rushing out the door. I personally like to start my day with a nutrient-dense smoothie. Smoothies are a fast way to give yourself a healthy boost to get you through the morning. I aim to include the following in each of my smoothies: protein, fiber, fat, and veggies. Let’s break these down.

Your protein can come from a variety of sources, but I usually reach for collagen peptides, or pea protein. Collagen peptides, which either come from bovine or marine sources, are an easy, flavorless way to sneak in some protein. I personally love Further Food Collagen Peptides, and add a scoop to my smoothies every day (which gives you an extra 7-9 grams of protein per scoop depending on the collagen company you choose).

Plus, collagen provides even more benefits than just extra protein. Since our collagen production starts slowing down in our 20s, adding a scoop of collagen peptides can help give your skin a youthful glow, as well as give you stronger hair and nails. Pea protein is an amazing option if you follow a vegan or vegetarian lifestyle. However, make sure to read the ingredients.

As far as fat and fiber go, I either add a tablespoon of chia seeds for a boost of Omega-3 fatty acids, or ground flaxseeds. I’m not afraid of fat. It is a great way to satisfy hunger cravings and keep you from reaching for that 11 a.m. granola bar (which is usually packed with sugar). How you include fat in your smoothies is totally up to you, but great options include chia seeds, ground flaxseeds (also called flax-seed meal), avocado, coconut oil, or coconut butter.  

I try to sneak some veggies into my morning smoothie, which ensures I am getting some additional fiber. Even if I don’t eat another vegetable for the remainder of the day, I can feel good knowing I had some for breakfast. I usually go for organic spinach in my smoothies. You can add 2-3 handfuls and not taste a thing. Other great options include frozen steamed cauliflower and frozen zucchini, which will also thicken your smoothie.

Below are two delicious smoothie recipes, which are always being blended up in our kitchen. The first is a chocolate crowd pleaser. I love the combination of chocolate and berries in a smoothie. The chocolate I use in the recipe is raw cacao powder, which can be found at any health food store.  Not only does it give a wonderful chocolate flavor, it is full of antioxidants, magnesium, iron. and calcium. It’s a wonderful thing to keep stocked in your pantry.  

The second smoothie is my go-to green smoothie. I make this smoothie about four days a week because It’s a low sugar option and is totally delicious. Both of these recipes call for about ¼ cup of your favorite non-dairy milk. If you have a high-speed blender, this amount should be fine, but feel free to add up to ½ cup. Keep in mind: the less liquid, the thicker the smoothie will be.
 

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Chocolate Chia Berry Smoothie

Ingredients:

• 1 cup organic baby spinach
• ½ cup frozen mixed berries (blueberries, strawberries, blackberries, raspberries)
• ¼ cup frozen steamed cauliflower
• ¼ to ½ cup Non-Dairy Milk of choice
• 2 tablespoons Raw Cacao Powder
• 1 tablespoon chia seeds
• 1-2 drops of liquid Stevia (optional)
   

Go-To Green Smoothie

Ingredients:

• 1 cup organic baby spinach
• ¼ to ½ cup almond milk
• ¼ avocado
• 1 scoop Collagen Peptides or protein powder of choice
• 1 tablespoon nut butter of choice
• ½ tablespoon ground flaxseed
• 1-2 drops of liquid Stevia (optional)
   

Instructions: Add all ingredients to your blender and blend until well incorporated.