Recipe :: Heirloom Tomato Tart

I don't know if it's just me, but I get a literal high every time I am at the farmers market.  Perhaps it's the combination of gorgeous and fresh produce, the fact that everyone there is always smiling, and knowing that I'm supporting local businesses...but it seems like no matter how much money I bring there I never fail to spend it all.

Late summer is really when Indiana produce shines, so this past Saturday I picked up an inordinate amount of produce {you'd think I was feeding a family of five!}  It's hard to pick a favorite, but the beautiful heirloom tomatoes might just win the prize for my favorite September vegetable.  Using a few of the tomatoes I decided to throw together a quick heirloom tomato tart.  Served with arugula dressed in olive oil, cracked pepper, and Maldon sea salt flakes, it makes for a delicious and somewhat indulgent lunch.  Enjoy!

Recipe :: Cobb Pasta Toss

I first made this Cobb Pasta Toss recipe a couple of years ago for Ryan, because to be honest it seemed like something that he would go nuts over.  I mean bacon?  Blue cheese?  Pasta?  What more could a guy want?  However, to make it a bit more healthful {and because I don't eat pork} I swapped the bacon for organic turkey bacon, amped up the vegetables, and use whole wheat pasta.  I was right...he absolutely loved it and so did I!  Since our farmer's market stands are bursting with fresh produce and my herb garden is flourishing, I figured this would be a perfect time to recreate it.  The recipe turned out just as great as the first time and has made for some delicious leftovers!

Tomato and Peach Salad with Feta

I always feel a sense of urgency during the last bit of summer, knowing that before we know it the trees will be bare, fresh, local produce will be limited, and time spent outside will require layer upon layer to stay warm.  Maybe it's this realization that has be trying to eat as many fresh peaches and garden tomatoes as possible.  A few days ago I decided to combine these two summer favorites into a super simple and delicious salad.  Paired with tangy feta and a bit of sweet corn {another summer staple} it makes the perfect main course for a relaxing dinner al fresco.

Recipe below...PS - Follow Dreams in HD on bloglovin' here!

Tomato and Peach Salad with Feta

Serves 4

1 1/2 pounds heirloom tomatoes, roughly chopped

4 ripe peaches, sliced into chunks

1/2 cup crumbled feta cheese, for garnish

1/2 cup sweet corn

1/2 cup torn fresh basil leaves

Extra-virgin olive oil

Balsamic vinegar

Kosher salt and cracked black pepper to taste

Combine peaches, tomatoes, and corn in a large bowl.  Add olive oil and balsamic vinegar to taste {I just add a little at a time and keep going until I feel I have gotten the right amount of dressing}.

Add fresh basil and salt and pepper to taste, combine.  Before serving lightly toss salad with crumbled feta cheese.  Enjoy!

 Image via Cupcakes and Cashmere.

Recipe :: Gnocchi alla Sorrentina

Last summer we spent five amazing days in the gorgeous Amalfi Coast.  The days were hot, and our evenings, a respite from the heat, were spent eating fresh seafood and pasta and drinking red wine al fresco with a view of the Mediterranean.  One of my favorite dishes was Gnocchi alla Sorrentina which I must have eaten at least 3 times while we were there.  It was fresh, simple, and reflected everything I love about Italian Cuisine.

I know I have mentioned it here before, but in September my boyfriend and I will be returning to Italy, but this time to the Cinque Terre, Tuscany, Venice, and Florence.  We just purchased our airfare last week {hooray!} so to celebrate our upcoming holiday I decided to surprise him with a homemade Italian dinner for two.  I found a recipe for Gnocchi alla Sorrentina here and it could have not been more simple!  Our meal was accompanied with Italian wine and opera...la dolce vita!

Recipe below, PS - follow Dreams in HD on bloglovin' here!

Gnocchi alla Sorrentina 

Serves 4

INGREDIENTS
Cherry tomatoes - 1 lb
Extra virgin olive oil - 5 tbsp {I used about half of this}
Garlic - 2 cloves, thinly sliced
Basil leaves - 1 cup, packed
Coarse sea salt - to taste
Freshly ground black pepper - to taste
Sugar - 1/2 tsp
Gnocchi - 1 lb
Butter - 2 tbsp
Baby mozzarella - 8-10 balls
Grated parmesan - for serving

DIRECTIONS
Remove stem ends from tomatoes and chop them into 1/4-inch cubes, reserving all juices.

In a medium saute pan, heat 2 tablespoons of olive oil. Add garlic and cook 30 seconds until light brown. Add tomatoes and juices and cook 2 minutes. Add chopped basil, season to taste with sugar, salt and pepper. Bring to a boil and then remove from the heat.

In another sauce pan, heat 3 tablespoons of olive oil and 2 tablespoons of butter. Add the gnocchi and put shake the pan to make one even layer. Season with salt and pepper and let them cook until caramelized. Toss them until golden brown on all sides.

To finish add the gnocchi to the pan with the sauce, add 1-2 tablespoons of water. Carefully toss on medium heat.  Add mozzarella and then pour onto a large platter. Serve with a chopped basil leaves.

Looking for more delicious bites?  Superfood Salad // Sweet Potato & Quinoa Salad // Goat Cheese Roasted Chicken // Summer Corn Salad // Spring Vegetable Risotto with Poached Eggs // Chocolate Pot de Creme // The BEST Apple Pie, Ever

Image via