Heirloom Tomato Crostini with Feta and Honey

What are you doing to send off the season? 

I spent my morning last week at Whole Foods exploring the last gems of this summer's harvests. The heirloom tomatoes were insanely beautiful and bright, almost tie-dye in color. I walked over to the cheese section in search of that buttery, slice-able feta that photographs well and doesn't crumble. The "cheese dude" was extremely helpful, allowing me to try seven different types in the store before making a final decision. We agreed that Pure Luck farms had the best feta to offer. My friends also agreed at our Rosh Hashanah (Jewish New Year) hors d'oeuvres dinner!

heirloom tomato crostini with feta and honey

Makes many servings

Crusty bread, such as ciabatta or a French baguette

Olive oil

Heirloom tomato slices

Good feta in salt brine (Pure Luck Farmers if you're in Texas)

Honey

Salt and pepper

Fresh basil

1. Drizzle bread slices with olive oil and toast in oven on 400 degrees until crispy.

2. Top with sliced tomato, slice of feta, salt and pepper, a drizzle of honey, and basil.

adapted from love and lemons

Cajun Cod with Lady Peas

Here's some Southern lovin' from Cara's oven. Nothing beats that extra butter and savored spice, which you'll taste in every bite. Lady peas are unusual to find yet put any other bean to shame. They're delicately small and creamy. When matched with cajun cod...they're even better.

I served the cajun cod and peas with my grandmother's okra and tomatoes, a similar Southern dish I highly recommend.

cajun cod with lady peas

Makes 4-6 servings

1 pound lady peas

1/2 onion, finely chopped

4 cloves garlic, minced

2 tablespoons (or more) butter

Salt and freshly ground black pepper

4 6 oz. filets of cod

1 teaspoon Tony Chachere's Light

1. Soak lady peas in a small bowl of cold water for 20 min. Drain. Put in a pot with water covering it, butter, salt and pepper, and bring to a boil until tender, about 1 hour. Instead of putting ham, we decided to mix them with some sauteed onions and garlic. less smoky, a smoother taste

2. Sprinkle cod with Tony Chachere's Light and blacken in the oven on 350 degrees in a broiling pan for about 30 minutes, or until cooked through to your liking.

Helaine's Okra and Tomatoes

This week's trip to the Farmers Market was extra special, as we were buying my favorite Southern ingredient: okra. My Grandma Helaine has been making this okra recipe for decades and decades; in fact, she has probably been making it since she and my Grandpa were married 49 years ago from this very day. Happy Anniversary, G-ma and G-pa!

Just like my grandparents' marriage, this recipe requires no science...just plain 'ole love. Add as much spice and simmer it for as long as you need!

helaine's okra and tomatoes

Makes 8 side course servings

1 large bag okra

3 ears of corn, kernels shaved

4 large tomatoes, chopped into 1-inch cubes

1 large onion, chopped into 1-inch pieces

4 cloves garlic, minced

Olive oil

Salt and pepper

1. Wash okra and trim just a few millimeters off each end...don't cut them completely or the okra will turn gummy!

2. In a large pot, heat olive oil over medium high heat. Add onions and garlic and sauté, about 3-4 minutes. Add okra, tomatoes and corn to pot. Add 1/8 cup water (or so), salt and pepper.

3. Put on the top and let 'em simmer on low until soft. About 30-45 minutes.

4. Remove from heat and add more salt and pepper, if needed!

Easy Caprese

Why make your salad complicated when, instead, you can highlight local flavor with only 5 ingredients?

I make my easy caprese on the reg; the salad's taste is as spot-on as its vivid colors.

easy caprese

Makes 4 servings

4 ounces (approx.) fresh mozzarella

1 pint cherry tomatoes, yellow and red

1 handful fresh basil, torn

Olive oil (the good stuff)

Balsamic vinegar

Salt and pepper

1. Slice tomatoes in half and mozzarella into 1-inch cubes. Load your bowls with tomato, mozzarella and basil. Drizzle olive oil and balsamic vinegar on top. Sprinkle some sea salt and pepper.

And there you have it. At my house, we soak ciabatta in the balsamic and oil at the bottom of our bowls.

Chicken Piccata

Family dinner. The one daily event that I constantly crave from Austin during the school year. There's nothing quite like it; don't you agree?

Our newest family favorite, chicken piccata, has become my mom's signature meal. All five of us love it. That's a huge feat in the Greenstein household.

Last week, my sister and parents were out of town, leaving me and my brother alone in Memphis. I decided to play "mom" and try her recipe for the two of us and my boyfriend, Alex.  It was delish!

This time, we served our piccata with haricot verts (roasted in the oven at 450 degrees on a baking sheet) and oven fried japanese eggplant from Gary's Garden (dunked in egg whites and Italian style bread crumbs, baked alongside the beans). 

Here's an eggplant tip: after slicing the bite-sized pieces, sprinkle sea salt and allow the eggplant to sit for 15-20 minutes. The salt will draw out the water and cause pooling on top of each slice. Use a paper towel to dry off the water. This process will make your eggplant extra crispy.

I hope this dish becomes a family favorite for you, too!

chicken piccata

Makes 4 servings

Per serving: 365 cal. | 16 g fat (6 g sat.) | 9.3 g carb | 41.1 g protein

4 6-ounce skinless, boneless chicken breast halves (I buy the cutlets at Fresh Market!)

1/2 cup all-purpose flour, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 tablespoons butter, divided

2 tablespoons olive oil, divided

1/4 cup finely chopped shallots

5 medium garlic cloves, thinly sliced

1/2 cup dry white wine

3/4 cup low-sodium chicken broth, divided

2 tablespoons fresh lemon juice

1 1/2 tablespoons drained capers

2 tablespoons torn basil leaves

1. Place 1 teaspoon flour in a small bowl and set aside. Pour remainder of flour into a shallow dish and dredge both sides of chicken in flour. Season chicken with salt and pepper. Shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium high heat.  Add 1 tablespoon oil to pan and swirl to coat.  Add chicken to pan, sautéing 4 minutes on each side until done.  Remove chicken from pan and keep warm.

3. Heat remaining 1 tablespoon oil in pan and swirl to coat. Sauté shallots for 3 minutes, stirring frequently. Add garlic; sauté 1 minute. Add wine and bring to a boil.  Cook until liquid almost evaporates, stirring occasionally.

4. Add 1/4 cup broth to the reserved 1 teaspoon flour (step 1); stir until smooth.  Add remaining 1/2 cup to pan and bring to a coil.  Cook 5 minutes, or until reduced by half.  Then, stir in flour mixture until slightly thick (approx. 1 minute).  Remove from heat.

5. Stir in remaining 1 1/2 tablespoons butter, juice, and capers. Top each breast with about 2 tablespoons sauce and garnish with basil and a sprinkle of parmesan. Angel hair is a lighter starch option to nest the chicken.

adapted from cooking light magazine

Mini Apple Crisps

If you're all about low-maintenance baking, step right up.  These single-serving pies require minimal appliances (no KitchenAid...just a bowl and spoon!) and minimal work. Slice the apples, mix the crumble, add the crumble on top, and your work is done.

Who said that baking requires a sink full of dirty dishes? Whip up these apple crisps soon and you'll see what I am talking about.

mini apple crisps

Makes 2 servings

Per serving: 264 cal. | 12 g fat (7 sat.) | 39 g carbs | 2 g protein

2 small apples, peeled and thinly sliced
1/2 lemon
2 tablespoons all-purpose flour
2 (heaping) tablespoons rolled oats
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Dash salt
2 tablespoons cold unsalted butter

1. Preheat oven to 375 degrees.

2. Divide apple slices into two greased, single-serving pie pans (I use disposable ones!). Squeeze lemon over both pans to coat apples.

3. In a small bowl, combine all dry ingredients, cut in butter and combine until crumbly. Use those hands if you need to! Sprinkle mixture over apples.

4. Bake for 35 minutes, or until the apples are tender.

adapted from taste of home