Tomato Pie

Two Pie Crusts

Ingredients:
 2 cups all-purpose flour
½ cup cake flour
3 tsps powdered sugar
¾ cup cold or frozen butter
½ tsp salt
1 egg
2 tsps white vinegar
¼ cup ice water

Directions: Combine flours, sugar, and salt in a bowl. Grate the butter into the dry ingredients, stopping to coat the shredded butter with the dry ingredients 3-4 times while grating. Combine egg, vinegar, and ice water in a separate bowl and then stir into butter and flour mixing until just combined. Shape dough into a ball, cover with plastic wrap, and place dough in freezer for 10-15 minutes. Divide dough into two equal parts and roll out each piece of dough to desired size, and place in a pie pan. To use a food processor: Pre-chop cold or frozen butter. Combine dry ingredients into food processor with blade attachment. Pulse a few times, add butter and process for 30-40 seconds or until butter is cut into the flour and mixture resembles corn meal. Pour in the wet ingredients and process for 30-40 seconds or until mixture is moist and beginning to come together. Pour out onto plastic wrap and quickly shape into a ball with your hands, cover, and place in freezer for 10 minutes before rolling out and pre-baking. To prebake pie crust: preheat oven to 400, use a fork to poke holes in the bottom of the crust, cover rolled out crust with parchment paper, fill with weights or beans, and bake for 15-20 minutes. Remove weights and parchment paper and continue baking an additional 5-10 minutes.

Two Tomato Pies

10-15 tomatoes
1 large bunch fresh basil leaves , chopped
1 1/2 cup green onion, shallots, or red onion, thinly sliced
2 9­inch pre­baked pie crust
 3 8-oz containers pimento cheese
salt and pepper

Pre-heat oven to 350. Lay out paper towels, remove stem from tomatoes  and slice in half  to expose the seeds. With your  fingers remove the watery seed pods from each half of tomato this will remove most of the moisture. Slice tomatoes and lay out onto paper towels. Lightly salt the tomatoes and let rest for 10 minutes. Using fresh paper towels pat dry the tomatoes and place in the bottom of the pre-baked pie crusts generously season with salt and especially pepper. Cover tomatoes with a layer of basil leaves then onions. Spread pimento cheese over the top to make a thin cheese crust going all the way to the edge. Bake for 20-30 minutes or until cheese is melted and bubbly. Let sit for 15 minutes before serving.

Zucchini Fritters with Herb Yogurt Dressing

Zucchini Fritters

2 medium zucchini, grated
3 Green Onions
2 Eggs
salt and pepper
6-7 Tbl all purpose flour
½ tsp dried oregano
3 Tbl finely chopped fresh basil
1 tsp baking powder ¼ cup grated parmesan cheese
6 oz greek yogurt
2 Tbl fresh chives
1 tsp fresh thyme

Directions: Mix yogurt, chives, and thyme together and let sit in fridge 30 minutes to overnight.  Mix zucchini, onion, eggs, salt, pepper, oregano, basil, cheese, and baking powder.  Add 6 Tbl flour and stir and more flour if mixture is still very wet.  Heat a large frying pan sprayed with oil on medium heat.  Once hot, drop heaping tablespoons of the batter into the pan flattening each slightly with back of spoon.  Cook about 2 minutes a side or until golden.  Serve with yogurt.

Veggie Noodles with Fresh Tomato Sauce

Veggie Noodles with Fresh Tomato Sauce

2 zucchini or cucumbers
For Tomato Sauce:  
3 Large ripe tomatoes
1 Garlic Clove
¼ cup fresh herbs
1 cup olive oil
Lemon Juice
Salt & Pepper

Sprialize the cucumber or zucchini. Toss with a little salt and let sit for 15 minutes. Squeeze out all excess liquid. Meanwhile, to make the sauce: combine all ingredients in a blender or food processor and process until blended into a sauce. Pour sauce over prepared zucchini or cucumber noodles.