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Savor Summer Recipes

 

 

Summer is officially wrapping up so we’ve put together some recipes to savor the last week of summer and use up some of your garden vegetables and herbs before Fall! 

 

 

 

 

 

 

 

 

Caprese Puff Pastry Tart

By Mary Matthews

Serves 4

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup tomato or pasta sauce
  • 1-2 garlic cloves, grated or pressed
  • About 1-1 ½ cups of cooked and slightly cooled chicken, shredded or thinly sliced. (We used rotisserie)
  • 1-2 large ripe tomatoes, ¼ inch thick sliced, you can substitute grape, cherry, or another type of tomato
  • 1 teaspoon dried oregano, or more to taste
  • ¼ teaspoon kosher salt, or more to taste
  • 8 ounces Fresh Mozzarella ball, ¼ inch thick sliced
  • ¼ teaspoon fresh ground black pepper, for serving to taste
  • ¼ cup fresh basil, sliced or torn, use amount to taste
  • Olive oil to taste, about 2 teaspoons
  • 1-2 tablespoons shredded or shaved Parmesan cheese, optional

Directions

*Make sure the frozen puff pastry is thawed before starting.

Preheat oven to 400 degrees F (or recommended temperature of the puff pastry brand you are using).

Prepare a baking sheet by lining it with parchment paper.

Unfold the thawed puff pastry and cut into 4 even pieces or use a large circle cutter to cut out 4 circles. Place cut thawed puff pastry even on the parchment paper lined baking sheet. Drizzle or brush the cut pieces with a little olive oil and even divide the grated garlic, leaving a ½” – 1 inch space along the edges.

Spread the sauce evenly over the center of puff pastries (about 2 Tablespoons per), leaving a ½-1 inch space along the edges. Evenly divide the cut or shredded chicken over the sauce. Place the mozzarella slices over the chicken. Evenly place the tomato slices over the mozzarella. Drizzle a small amount (about ½ teaspoon) of olive oil over tomatoes and sprinkle with salt, pepper, and oregano. Pinch the corners together and fold crimping with water dampened fingers, this will prevent leaking while baking.

Bake at 400 degrees for 12-15 minutes or until puff pastry is lightly golden. Be careful not to let the delicate puff pastry burn. (Important: Follow your particular puff pastry brand’s baking instructions.)

Serve with shredded or shaved Parmesan cheese, sliced or torn basil, and more salt and pepper to taste.

Loaf of s'mores zucchini bread topped with marshmallows in a foil tray on a countertop.

 

 

 

 

 

 

 

 

S’mores Zucchini Bread

Makes 1 loaf , Standard 8.5 x 4.5 inch pan

Ingredients for Bread

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 tablespoons milk (Whole or 2% recommended)
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup grated and squeezed zucchini, (This is about 1 cup shredded and then squeezed to 1/2 cup)
  • 1/2 cup semi-sweet mini chocolate chips
  • 20 mini marshmallows

Ingredients for Graham Topping

  • 2 tablespoons all-purpose flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons graham cracker crumbs
  • 2 tablespoons salted butter melted

Ingredients for S’mores Topping

  • 2 tablespoons semi-sweet mini chocolate chips
  • 10-15 mini marshmallows

Directions 

Preheat the oven to 375ºF. Grease a Standard 8.5 x 4.5 inch pan loaf pan lightly with cooking spray. (You can also use softened butter or vegetable oil for this step)

For the Graham topping, combine the flour, sugar, graham cracker crumbs and butter in a small bowl until well mixed and crumbly. Set aside.

In a small bowl, combine the flour, cocoa, baking powder and salt. Set aside.

In another bowl, mix together the oil, milk, sugars, vanilla, egg and zucchini until well combined. Add in the dry ingredients and mix just until combined.

Fold in the mini chocolate chips and the 20 mini marshmallows.

Pour the batter into the loaf pan and sprinkle with the Graham topping over top the batter. Cover pan loosely with tented foil. This is to prevent Graham from burning.

Bake for 20 minutes, then remove tented foil sprinkled with remaining 10-15 mini marshmallows, and a sprinkle of 2 tablespoons chocolate chips and bake for another 10-15 minutes. A toothpick inserted into the center of the loaf should come out with a few moist crumbs, but no uncooked batter. For perfectly baked zucchini bread, check for an internal temperature of 200–205°F. Allow the loaf to fully cool in the pan before removing it.

 

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