Finally Friday!

I make an effort to put menus together several days a week that are plant based.  I’m not vegan and I’m not vegetarian, except on occasion, but I love some good veggies.  On a recent trip to our local Harris Teeter I spied some lovely organic heirloom tomatoes.  A light went off in my head.  The following menu is a result of that light.  This would be a great Saturday night supper or Sunday brunch.  Use your imagination, let your creativity go wild and enjoy!

Champagne Cocktails

Fruit Canapes

Heirloom Tomato Tart

Spring Vegetable Medley

Berry Crumble

raspberry champagne

Champagne Cocktails

Pour chilled champagne into a flute with a splash of Chambord, raspberry liqueur.  Garnish with a fresh raspberry and a sprig of mint.


Proud Italian Cook

Fruit Canapes

I got the original idea for this from a blog entitled, Proud Italian Cook,   The recipe called for fresh apricots, in season.  Since apricots tend to be a later summer fruit I tried dried apricots….the result is a delicious blend of subtle flavors that come to life when combined!

12 apricot halves (fresh or dried)

1 small log goat cheese

1 small box fresh blackberries

local honey

1/4 cup chopped pistachio nuts

Spoon a small amount of goat cheese into each apricot half.  Top with one fresh blackberry and drizzle with a bit of local honey.  Put the canapes on a small sheet pan and place under the broiler until just bubbly and browning.  Sprinkle with chopped pistachio’s and serve.



Heirloom Tomato Tart

1 pie crust, see my favorite recipe below

3 heirloom tomatoes, yellow, red and purple

1/4 cup chopped fresh chives

1/4 cup chopped fresh flat leaf parsley

2 eggs, beaten

1 cup shredded gruyere cheese

1/2 cup half ‘n’ half

salt and pepper to taste

Roll out the pie crust to fit a round or oblong tart pan, press the dough into the pan.  Mix the eggs, cheese and half ‘n’half and salt and pepper.  Pour into the prepared crust.  Top with sliced tomatoes, alternating color and overlapping.  Sprinkle with fresh herbs and bake at 350 degrees for about 40 minutes, or until a knife inserted into the tart comes out clean.

Perfect Pie Crust

1 1/2 cups all-purpose flour

1/4 teaspoon salt

9 tablespoons butter

3 tablespoons ice water

Combine flour and salt in a food processor, pulse for about 20 seconds.  Add the butter, cut up into chunks and process until the mixture resembles course meal.  With the processor running pour the ice water through the feed tube in a steady stream.  The dough will come together and separate from the sides of the bowl.  Remove the dough to a flat surface, sprinkled with flour, giving it a couple of turns before forming into a disc.  Wrap the disc in plastic wrap and refrigerate for at least 1 hour.  Roll the dough out to the correct size for your tart and press it into the pan.

spring veggies


Spring Vegetable Medley

1 bunch asparagus

1/4 pound haricort vert (french string beans)

1/4 pound broccolini, coarsely chopped

1/2 cup edamame

1 lemon

1/2 tablespoon butter

salt and pepper to taste

Gently steam the veggies in about a 1/2 inch of vegetable broth.  Squeeze the juice of one lemon over the top, sprinkle with fresh lemon zest.  Toss with the butter, salt and pepper.

berry crumble

Berry Crumble

This is the perfect way to use the rest of the blackberries that you did not use in the canapes.

1/2 cup fresh blackberries

1/2 cup fresh raspberries

1 cup sliced, fresh strawberries

1/2 cup sugar

1 tablespoon fresh lemon juice

Mix all ingredients together and place in a pie pan.  Top with Crumb Topping

Crumb Topping:

6 tablespoons light brown sugar, packed

3/4 cup + 2 tablespoons all-purpose flour

1/2 cups quick-cooking oats

1/4 teaspoon ground cinnamon

1/2 cup chopped almonds

8 tablespoons unsalted butter, melted

Mix together and spoon over the berry mixture.  Bake at 400 degrees for about 1/2 hour, or until browned and bubbly.

This is delicious with a scoop of French Vanilla Ice Cream on top!

3 Responses

  1. Marisa Franca @ All Our Way Says:

    Oh Melissa I am drooling in my tea! I haven’t had breakfast yet and your pictures look fantastic and the recipes sound heavenly. Hope all is going well for you.

  2. Elayne Dubin Says:

    Hi Melissa hope all is well with you I’ve I been thinking about you hope everything is going okay I made your berry recipe it’s delicious!

  3. Melissa Says:

    Hi there! Do you use Twitter? I’d like to follow you if
    that would be okay. I’m definitely enjoying your blog and look forward
    to new posts.

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