Roasted Vegetables and Goat Cheese Fillo Tart

 




I found this recipe and I was excited because
I am focusing on adding more vegetables to savory dishes. 

I made it and it was a big hit!








6 cups of seasonal vegetables (cut into 1 inch diced pieces)

eggplant, mushrooms, zucchini, summer squash, and peppers

1 whole garlic bulb
2 Tbl. olive oil
9 sheets fillo pastry
1-2 Tbl tomato paste
4 oz. Goat Cheese

Put the prepared vegetables into a roasting dish, slice the top off of the garlic bulb and put it in the pan with the vegetables. Drizzle with olive oil and roast for around 30-35 minutes or until vegetables are tender.

Put the vegetables aside to cool.  Meanwhile prepare the pastry.

Lay the sheet of fillo pastry on the counter, brush sparingly with oil and put another sheet on top.  Brush that sheet with oil and finish with a third sheet of pastry.  Grease an ovenproof dish big enough to hold all the cooked vegetables and line it with the fillo pastry.

Mix the tomato paste with 1 Tbl of boiling water then brush it over the base of the pastry.  Put the cooled vegetables and chunks of goat cheese into the filo lined dish.  Squeeze the roasted garlic forcing the pulp from the skin, then mix this into the vegetables and goat cheese.  You can drizzle a little more tomato paste if you like.

Lay out the remaining pastry sheets and brush each sparingly with oil.  Cut each piece in half and crumble them up, putting them on top of the tart to cover the vegetables.  Bake at 350 F for 15-20 minutes or until the pastry is crisp and golden.  Serve with salad.

Remember, you will find everything you need to make this savory dish at Harter House and Harter House World Flavors.

                    ENJOY!

 

 

Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice

This week at Harter House Supermarkets in Springfield, we have featured in our Ad, Boneless Sirloin Pork Chops for $1.99 lb. (Aug 19-25, 2015). So here I have found a wonderful recipe to share with you featuring our famous Sirloin Pork Chops.

Ingredients
• Sirloin Pork Chops from Harter House
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried sage
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup walnuts, finely ground
• 1 bacon slice
• 1/4 cup fat-free, less-sodium chicken broth

• Rice
• Cooking spray
• 1 cup finely chopped onion
• 1/2 cup diced carrot
• 2 teaspoons diced seeded jalapeño pepper
• 1 garlic clove, minced
• 1 1/2 cups finely trimmed chopped Swiss chard (or spinach)
• 1 cup sliced mushrooms
• 1 cup chopped peeled Granny Smith apple
• 2 cups cooked wild rice
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley


Preparation
1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes.

2. Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan.

3. To prepare rice, heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth. Bring to a simmer; cook, uncovered, 5 minutes or until liquid is absorbed. Stir in bacon. Place 1 cup rice mixture on each of 4 plates; top each serving with 1 pork chop. Drizzle each serving with pan drippings, and sprinkle each with 1 tablespoon parsley.


Enjoy!