Tarts are my favorite recipe that is always sure to impress. But the truth of the matter is that it is so simple and the possibilities are endless. I have made an asparagus & gruyere tart and a pear & prosciutto tart before. But as it is fall I wanted to make something season appropriate and thus came across this recipe. Honestly, this savory tart is a winner and I can’t wait to make it again. Enjoy!
I found this recipe on Pinterest yesterday and today I was on top of it. I love Pinterest! First of all, being on a diet requires you to get really clever with your snack options. Last year I experimented with Kale Chips and the other night I made sweet potato chips. While I have to admit both of those were quite delicious, what we have here takes the cake.
They are virtually fat free, under 100 calories and you can make them sweet, salty, spicy, or all of the above.
The recipe I copied said to bake the chips which I experimented with. However, as I don’t have a cookie sheet (odd, I know) I used a roasting pan and I don’t think the heat conducted as well. They were still edible but a little burnt and not as crispy as I would have liked.
The second batch I microwaved for 7 minutes and they turned out perfectly as you can see below. The picture below shows the two versions of chips.
The chips on the left were made in the oven, the chips on the right in the microwave.
As for toppings – you can do whatever you like. Sugar & Cinnamon, Spicy Mix , and Salt & Parmesan Cheese were all good for me. Enjoy!
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Butternut Squash soup is one of my favorites. It is thick and creamy but really healthy. It is also so easy to make. You can have it the purist way or doctor is up with the spices of your liking. I use nutmeg and cayenne and a splash of apple cider vinegar. I also the way you can serve soup in a mini martini glass for an elegant appetizer.
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My new favorite thing to make is a grain salad filled with all sorts of goodies found in the pantry and refrigerator. I happened to have 2 big butternut squashes (Thanks Farm Box) and some chard on hand. I whipped up this little creation with the farro we had left over from Wambach’s birthday dinner.
You could easily substitute any type of grain in this dish but the farro works really well to balance the softness of the roasted butternut squash and the tanginess of the red chard. If you haven’t tried farro yet – you should. It is one whole grain not to be missed.