Tomato and Mozzarella Tart

For the pastry:
¾ plus 2 tablespoons all purpose white flour
¼ teaspoon kosher salt
½ teaspoon white sugar
6 tablespoons unsalted butter, chilled and sliced
1 tablespoon plus 1 teaspoon ice water
For the filling:
1 tablespoon Dijon mustard
¼ pound mozzarella cheese, thinly sliced or grated
½ cup ricotta cheese
3 – 4 large ripe tomatoes, thinly sliced
1 garlic clove, minced
1 teaspoon dried Greek oregano
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil leaves

To make the dough, place the flour, salt and sugar in a food processor fitted with a steel blade, and pulse to blend. Add the butter, one slice at a time, and mix until crumbly and there are no clumps of butter left. Add the water and mix until a ball forms, about 30 seconds. Cover and refrigerate until firm, at least one hour.

Preheat the oven to 325 degrees.

Sprinkle flour on the countertop, place the dough on it and with a rolling pin, roll it out into a 10 inch circle. If you are using a pie pan, crimp the edges about ½ way up the sides: this is a shallow tart. Line the pan with the dough and cover with aluminum foil or wax paper and fill with pie weights or beans. Bake for 10 minutes. Remove the foil and weights and bake for 1- 12 additional minutes.

Increase the temperature to 400 degrees.

Line the dough with the mustard and then with the ricotta. Sprinkle with the mozzarella and place the tomato slices in circular pattern. Drizzle the tomatoes with the garlic, oregano and pepper. Place in the oven and bake for 45 minutes. Sprinkle with the basil as soon as it comes out of the oven.

Avocado and Shrimp “Seviche”

1 pound cooked shrimp, cut into large chunks
grated zest and juice of 2 limes
3 tablespoons chopped fresh cilantro leaves
2 avocadoes, cubed
½ cup chopped fresh pineapple
1 tomato, cored and chopped
¼ teaspoon red pepper flakes
½ teaspoon kosher salt

Place the shrimp, lime zest and juice, cilantro, avocado, pineapple, tomato, red pepper flakes and salt in a large glass or ceramic bowl and toss to combine. Cover and refrigerate at least 20 minutes but no longer than 1 hour. Serve with tortilla chips.

Lemon Sweet Potatoes

Honestly, I dreamed of these: sweet, tart, and oh-so-lemony, these are soooo good I could eat the whole thing myself.

Serves 8 to 10.

8 sweet potatoes, peeled, if desired, and cut in thick rounds
½ cup unsalted butter
1 cup sugar
1 cup water
1 teaspoon kosher salt
Grated zest and juice of 2 lemons

1. Preheat the oven to 400 degrees.

2. Place the sweet potatoes in a 9 x 13-inch baking pan. Place the butter, sugar, water, salt, and lemon zest and juice in a small saucepan and bring to a boil over high heat. Pour the sugar syrup over the sweet potatoes, cover with aluminum foil, and bake for 30 minutes.

3. Remove the foil and pour all the liquid into a bowl. Pour the liquid back over the sweet potatoes, return the pan to oven, and cook uncovered until the sweet potatoes are caramelized and bubbly, about 30 additional minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Mashed Sweet Potatoes with Crunchy Pecan Topping

Sweet potatoes are one of my most beloved vegetables, and it practically makes me delirious that they are so good for you too. Rich in fiber and beta-carotene, sweet potatoes are high in both calcium and potassium.

The sweet potatoes can be prepared up to two days ahead, but don’t add the topping and bake them until prior to serving.

Serves 8 to 12.

8 sweet potatoes, cut in large dice
1⅓ cups pecans, finely chopped
1 cup light brown sugar, spread out on a plate and left overnight to dry
½ cup unsalted butter, at room temperature
¼ cup maple syrup
2 teaspoons kosher salt
½ to 1 teaspoon black pepper

1. Place the sweet potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender and all but 1 inch of the water has evaporated, about 20 minutes.

2. While the sweet potatoes are cooking, place the pecans and brown sugar in a small bowl and mix until well combined. Set aside.

3. Preheat the oven to 350 degrees.Transfer the sweet potatoes and remaining water to a food processor fitted with a steel blade, and process until smooth. Add the butter, maple syrup, salt, and pepper, and mix until combined. Transfer to a 9 x 12-inch baking pan, and top with the pecan and brown sugar mixture. Place in the oven and bake until golden brown, about 30 minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Nancy’s Raw Cranberry Relish

Here’s a fresh alternative to traditional cranberry sauce. Make this one with a big bag of cranberries and use the other half to make either the recipe on the bag or Sydny’s Cranberry Chutney.

Yield: about 3½ to 4 cups.

4½ cups cranberries
2 oranges, peeled and diced
2 red apples, diced
½ cup sugar

1. Place everything in the bowl of a food processor fitted with a steel blade, and pulse until finely chopped.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Sydny’s Cranberry Chutney

This chutney is great for Thanksgiving but it’s also good on a Turkey Burger, as an accompaniment to Roasted Chicken, as a spread for turkey or chicken sandwiches, or even mixed into cream cheese for a dip.

Yield: about 2 cups.

1 12-ounce bag cranberries (3 cups)
¼ cup orange juice
1 to 2 jalapeño or chipotle chiles, minced
½ cup light brown sugar
½ teaspoon kosher salt
Grated zest of 1 lime
Grated zest of 1 orange
¾ cup lightly toasted pecans or walnuts, coarsely chopped

1. Place the cranberries, orange juice, chiles, and brown sugar in a small saucepan and cook over medium-high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside and cool.

2. Stir in the salt, lime and orange zests, and nuts. Serve immediately, or cover and refrigerate for up to 2 weeks.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)