This is a quick and easy tart that can be used for an appetizer or main course (great with a salad). It’s from the cookbook Savory Sweet Life.

• 1 sheet frozen puff pastry, thawed
• 1/4 cup basil pesto
• 3-4 roma tomatoes, sliced ¼ inch thick
• Salt and freshly ground pepper
• 1/4 cup chopped kalamata olives
• 2 tablespoons chopped fresh basil
• Shredded mozzarella cheese (optional)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Unfold and roll the puff pastry sheet into a 12inch square on top of the baking sheet. Make a rim by folding the edges of the pastry square in 1/2 inch and pressing them down gently. Using a fork, poke holes all over the pastry.

Spread the pesto evenly over the pastry (avoiding the rim), using a pastry brush or the back of a spoon. Arrange the tomato slices in a single layer over the entire square, within the rim. Season the tomatoes lightly with salt and pepper, and sprinkle the chopped olives over them. Then sprinkle with the mozzarella cheese if desired.

Bake for 20 to 25 minutes, or until the pastry is golden brown. Sprinkle with the basil before serving.

Serves 6 to 8 as an appetizer

Gazpacho soup is perfect for the summer months. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables.   Make sure you only use the freshest, highest quality organic vegetables for this soup.

• 1/2 cup peeled and diced cucumbers
• 3/4 cup peeled and diced red and green bell peppers
• 3/4 cup diced onion
• 1 cup diced plum tomatoes
• 2 1/2 cup Vegetable broth
• 2 garlic cloves
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon worcestershire sauce
• 2 Tbls fresh lemon juice
• Chopped Chives or Scallion tops for garnish

Combine all the ingredients, except the chives or scallion tops into a blender and puree it. Poor the soup into a container, cover tightly, and refrigerate until cold.

Serve in chilled bowls and garnish with the chopped chives or scallion tops

Serves: 8

• Eggplant (peeled & sliced into quarters) 4 ea
• Roma tomatoes - 8-10 ea (Tomatoes blanched, shocked in ice, then peeled, then quartered)
• Garlic (roasted) - 2 bulbs
• Mozzarella (fresh balls, sliced) - 2-4 ea
• Basil - handful
• Eggs (beaten) - 4-5 ea
• Flour - 2 cups
• Salt & pepper - 2 tsp
• Italian seasoning - 2 tsp
• Onion salt - 1 tsp
• Olive oil - 1 cup
• Vegetable stock - 1 can

Mix flour, salt & pepper, Italian seasoning, onion salt into bowl. Dust eggplant with flour mixture, then submerge into egg mixture, then back in flour. Heat pan to medium-high, add oil. Cook eggplant until golden brown on each side and put aside. In a blender add tomatoes, garlic, vegetable stock, and basil. Blend well, in 8X12 baking pan pour a little tomato mixture into pan then layer eggplant, add tomato sauce, then sliced cheese. Repeat, cover with foil and bake @ 350 for 40 minutes, uncover foil at 30 minutes to let top layer of cheese melt. Let rest for ten minutes. Serve.

Hint: This dish always tastes better the next day.

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