Tomato & Onion Tarts with Herbed Goat Cheese

Brunch Hero

These tomato and onion tarts have been part of my recipe arsenal since my dad sent a similar recipe to me in 2010. I had graduated college and secured a big girl job in Northern VA. Having lived with my parents for about a year after college, they really started to understand my passion for food. I think I even inspired them, because I started coming home to coq au vin and chicken with mushroom cream sauce -- things that were a far cry from the hamburger helper and spaghetti my brothers and I grew up on. When Dad sent me the tomato and onion tart recipe I thought two things: 1. I absolutely HAVE to make them, because he has never sent me a recipe before and he must have faith in my abilities now; and 2. Dad HATES tomatoes, so challenge accepted. I made them for Easter brunch and watched from afar as Dad ate not one, but TWO glorious tomato puffs and I smiled to myself and kept right on cooking. Keep reading to find out how you can be the brunch hero of your family.

RecipesMichelle StrobelAugust 22, 2016tomato, tomato onion tarts, tarts, brunch, tomato tarts, summer tarts, tart, goat cheese, puff pastryComment

Tail Up Goat

G.O.A.T

I find it quite necessary to write about one of DC's G.O.A.T (Greatest Of All Time) restaurants during the final week of the 2016 Summer Olympics. What's more fitting? The restaurant's name, Tail Up GOAT, even alludes to its greatness. This Adams Morgan eatery is inviting, cheerful and delicious, scoring high enough marks to earn it a gold medal in the Hangry District rankings. Even more appealing is knowing that this restaurant is sourcing from local farmers around the area, including one of my all-time faves, Whitmore Farm.

Shrimp & Pineapple Lettuce Cups

So Fresh & So Clean

SUMMER: The time of year when a lot of my favorite foods come together at peak ripeness and everything is available at the FRESHEST of fresh. Why not combine all of the things into one tasty, fresh, and healthy dinner that can be eaten around a table full of friends, or standing up in your kitchen because you're too excited to eat it and you never make it to the table (guilty). These shrimp and pineapple lettuce cups are a breeze to make, and you can practice your knife skills during the prep. The pineapple lends sweetness to the tender shrimp, while the summer pico de gallo adds tang and brightness. A little crunch from some water chestnuts and bibb lettuce, and you're on your way to a super summer supper. Keep reading for the recipe...

Radish Toast with Herb Butter

The Best thing ON Sliced Bread

I have basically had radishes on hand since March thanks to my wonderful CSA share from Three Part Harmony Farm. You may have read my pickling method for them, but they are also delicious in their natural state with softened, salted butter (what isn't?). Here's an quick and super inexpensive appetizer utilizing herbs and radishes you have on hand to serve for guests or to bring for a light lunch at work. I also tend to eat this for breakfast when I'm hangry! Keep reading to find out how to get your radish toast on.