Ingredients:

2 1/2 pints cherry tomatoes

3 ears of corn, kernels removed from cob

2 oz diced pancetta

Handful of thyme or rosemary sprigs

1 shallot, thinly sliced

Olive oil, as needed

Salt and pepper, to taste

1 Pie Crust (homemade, recipe below or store bought)

1 tbsp cornmeal

1/4 cup freshly grated parmesan cheese

1 egg yolk mixed w/ 1 tsp water

3 green onions, sliced

Directions:

Preheat the oven to 450˚ F. Line a rimmed sheet pan with parchment paper and add the tomatoes, corn, pancetta, herb and shallots. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until tomatoes start to burst and the pancetta begins to crisp. Set aside to cool.

Meanwhile, turn oven down to 400˚F. Sprinkle the cornmeal on a cool surface and roll out the pie dough into a 12 inch round. Add the cooled filling, then gently fold the pie dough up over the edge of the filling, pleating it slightly as you go. Brush with the egg wash, then season with salt and pepper and sprinkle with the remaining cheese.

Bake for about 30 minutes, or until golden brown.

Feedfeed Pie Crust

Ingredients

For the Pie Dough

3 3/4 cups AP Flour

1/4 cup granulated sugar

2 tsp salt

1 cup plus 2 tbsp butter, cubed

1/2 cup ice cold water

1/2 cup ice cold vodka (straight from freezer works best)

Directions

To make the dough, set the cubed butter in the freezer for at least one hour before making the dough. When butter is frozen, add 2 cups of flour, sugar and salt to a food processor. Pulse a few times until well combined. Add butter and process until incorporated and the butter is broken into pea-sized clumps. Add the remaining flour and pulse a few times. Alternatively, you could do this step by hand with your fingers, a pastry cutter or two butter knives.

Dump contents of food processor into a large bowl then drizzle water and vodka over the flour mix and fold together gently until the dough starts to come together. Gather into a ball, then divide into three portions. Form dough into discs and wrap with wax paper or plastic wrap and set in the fridge for at least two hours, or overnight.

"],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["cooking_time",0],["status",0],["preparation_time",0],["recommended_at",null],["updated_at","2021-02-01 08:51:38"],["count_rating_votes",3],["title","Roasted Tomato and Corn Galette"],["deleted_at",null],["post_id",6877265],["sponsor",null],["video",{"__iterable":"Map","data":[["id",415],["url","https://data.thefeedfeed.com/video/OTyWMj-ihXc.mp4"],["created_at",null],["updated_at",null],["is_possible_broken",0],["is_big",0]]}],["id",6877265],["image",{"__iterable":"Map","data":[["id",2928676],["url","https://data.thefeedfeed.com/static/videos/uhRv1hK2lh_hTX1.jpg"],["path","https://data.thefeedfeed.com/static/videos/uhRv1hK2lh_hTX1"],["extension","jpg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",719],["rating","4.50"],["grabbed_at",null],["editor_text","

These roasted vegetables would be great tossed with pasta for a quick and easy summer dinner. Just follow the directions (below) for the roasting the vegetables, cook a pound of pasta, then toss them all together. Finish with a bit of olive oil and parmesan cheese and serve.

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By: Elizabeth Stark of Brooklyn Supper

I look forward to tomato sandwich season like kids look forward to Christmas. Each summer evening, as I water my little garden, I inspect the tomato plants and wait and watch until it's time to pluck the first perfectly ripe heirloom tomato from the vine. Then I head inside and start making the very first tomato sandwich of summer.

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A great tomato sandwich is a simple feast, one of those magical combinations that's so much more than the sum of its parts. At its most basic, you just need ripe tomatoes, good bread, a smear of mayo, and a little salt and pepper. Recently though, I've grown fond of an elevated version of the summer staple – one that brings together a colorful array of sliced heirlooms and thickcut grilled sourdough slathered in a simple herbed spread made with Hellman's Carefully Crafted Dressing, a bright and tangy eggfree alternative to traditional mayo. This lively herbed spread is made by stirring parsley, basil, dill, and garlic into Hellman’s Carefully Crafted Dressing & Sandwich Spread. Topped off with flaky sea salt, freshly ground black pepper, and a small pinch of minced herbs, it’s a summer sandwich you'll look forward to all year long.

$\"\"$

Heirloom Tomato Tartines with Herbed Spread

Makes: 4 Servings

Ingredients:

1/2 cup Hellman's Carefully Crafted Dressing & Sandwich Spread

1 teaspoon minced parsley, plus more for garnish

1 teaspoon minced basil, plus more for garnish

1 teaspoon minced dill, plus more for garnish

1/2 teaspoon garlic, minced

4 thickcut slices sourdough bread, grilled until light golden brown or toasted

4 heirloom tomatoes, cored and sliced 1⁄4 inch thick

flaky sea salt

freshly ground black pepper

Directions:

Working ahead of time, stir to combine Hellmann's Carefully Crafted dressing, herbs, and garlic in a small bowl. Cover and refrigerate 1 -2 hours or overnight. To make tartines, spread 1 -2 tablespoons herbed dressing on each slice of grilled bread. Add a layer of sliced tomatoes, sprinkle with a pinch each sea salt and pepper, and finish with a pinch of minced herbs. Serve right away.

This post sponsored by Hellmann’s, in partnership with TheFeedFeed

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Makes 2 servings

\n\n

We all know how challenging it can be to get dinner on the table. I’ll bring you guys into the inner circle of trust here and say, there are times when I just open up the freezer and toss a frozen pizza into the oven. However, far too often we overlook what might be sitting on the pantry shelf, the humble can of soup. Perhaps we worry it won’t be too filling, or that we’ll feel unsatisfied after eating it. Well worry no more - because we have partnered with our friends over at Progresso to show you how to take your soup “Up A Notch!”

\n\n

This is really the easiest thing you’ll do all day - promise! We started with a base of Progresso Hearty Tomato Soup, to which we added just a touch of cream (read: luxuriousness), and some really fun Pesto Cheese Tortilla Pinwheels. I dare you to try to not eat all of them before they go onto the soup.

\n\n

\n $\"\"$
\n
\n

\n\n

For the Soup:

\n\n

1 can Progresso Hearty Tomato Soup

\n\n

⅓ cup heavy cream

\n\n

For the Pesto Cheese Tortilla Pinwheels

\n\n

1 Large Flour Burrito Shell

\n\n

2 tablespoons prepared pesto

\n\n

¼ cup Shredded Mozzarella (or Italian Blend)

\n\n

⅛ teaspoon crushed red pepper flakes

\n\n

Fresh basil for serving

\n\n

Method:

\n\n

Heat Broiler to High and place rack at top of oven

\n\n

In a small saucepan, bring soup to a simmer - slowly add cream and stir to combine. Remove from heat and cover.

\n\n

While soup is coming to a simmer, spread pesto onto Burrito Shell and cover with cheese. Sprinkle crushed red pepper flakes over cheese. Place under broiler for 60-90 seconds, keeping very close eye on it, as it will brown quickly. Remove from oven once cheese starts to melt. Transfer to a cutting board and roll, tightly. Slice into ¼ inch slices and place back on cookie sheet, cut side down. Return to broiler for about 60-90 seconds until deep golden and crunch.

\n\n

To serve: Divide soup into two bowls, place 4-6 pinwheels in the center of the soup and top with basil. Serve remaining pinwheels on the side

It's that time of year again; kids are back in school, and you are back to work. Late nights at work or soccer practices are starting up, and the days keep getting shorter and shorter. A busier schedule means finding ways to save time on meal prep without compromising on health or taste!

Having healthy snacks prepped and ready to eat is always a good idea. See below for some of our favorite Heathy Snack and on-the-go Lunch Recipes from the #feedfeed community!

Veggie Owl with Maple Mustard Hummus

Photo and Recipe by @thedaleyplate

Kids and adults alike, will adore this Veggie Platter in the shape of an Owl, and it will only take you minutes to prepare it for a healthy afternoon snack! Save any leftovers to pack for lunch the next day.

Get the Recipe

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No-Bake Chewy Granola Bars (Nut-Free)

Photo and Recipe by @unsweetened.caroline

Many store-bought granola bars are high in refined sugars and oils. Skip the junk and prepare a batch of your own homemade version for an easy, portable snack that kids would also love. These Chewy Granola Bars are also nut-free, so no need to worry about potential nut allergies at school.

Get the Recipe

Get more Granola Recipes

Turkey, Lettuce, and Tomato Sandwich Skewers

Photo and Recipe by @thealmondeater

Sick of packing the same old sandwich? Switch things up a bit with these nifty Sandwich Skewers. (Especially great for kid or adult playdates!)

Get the Recipe

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Crispy Sweet Potato and Beet Chips

Photo and Recipe by @lumadeline

Homemade Veggie Chips are one of the easiest (and most delicious) healthy snacks you can make. Make a big batch on Sunday and pack them all week long!

Get the Recipe

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Blueberry and Almond Breakfast Cookies

Photo and Recipe by @bakeritablog

These Blueberry and Almond Breakfast Cookies are the multi-tasking snack you need in your life. Grab a few on the way out the door in the morning, pack one for a mid-day snack, or even whip up a quick batch for a healthy dessert! Bonus points: they're free of gluten and refined sugar!

Get the Recipe

Get more Gluten Free Breakfast Recipes

Chickpea Salad in a Jar

Photo and Recipe by @alphafoodie

Salads packed in a jar are the perfect portable lunch! In order to prevent soggy vegetables, start with your choice of dressing at the bottom, followed by layers of your (and your kids') favorite vegetables. When it's time to eat, just give it a quick shake to disperse the ingredients.

Get the Recipe

Get more 'Food in Jars' Recipes

Lemony Pesto Pasta with Edamame and Almonds

Photo and Recipe by @issycroker

Homemade Pesto is easy to make ahead of time in large batches and store for those nights when you just don't seem to have enough time. Not sure if your kids will eat Zucchini Noodles? Mix regular Noodles in with the Zoodles for an easy meal that you can repurpose the next day!

Get the Recipe

Get more Pasta Recipes

Chia and Herb Parmesan Popcorn

Photo and Recipe by @eatlaughdrink

What better on-the-go snack than a few handfuls of fresh popcorn? Add some chia for extra healthy fats and fiber that will keep you fuller for longer.

Get the Recipe

Get more Popcorn Recipes

For 100+ more Healthy Kids Recipes, visit the Healthy Kids Feed on our website!

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Although summer is dwindling, sweltering August days are still in full force. When the A/C just doesn’t cut it, what’s better than a refreshing Ice Pop straight out of the freezer?

Lucky for you, homemade popsicles are one of the easiest summer treats to make. From “Adult Only” Spicy Tequila Sunrise Popsicles to Watermelon and Spinach/Kale Ice Pops that your kids will devour (without ever knowing they are consuming vegetables), there’s a little something for everyone.

Ditch the high-fructose corn syrup-laden store-bought pops and check out these awe-inspiring Popsicle Recipes from the #feedfeed community!

Chocolate Covered Iced Coffee Popsicles

Photo and Recipe by @emmaslieblingsstuecke

On those days when it’s just too hot to drink a steaming cup of coffee, why not get your caffeine fix in popsicle form? Better yet, get your chocolate fix, too!

Get the Recipe

Mixed Berry and Granola Popsicles

Photo and Recipe by @bakersroyale_naomi

You’ll be happy to know that these popsicles are perfectly acceptable for breakfast. Creamy, protein-rich Greek yogurt, combined with the natural sweetness of fresh fruit and a satisfying crunch from the granola makes for a balanced breakfast on the go!

Get the Recipe

Spicy Tequila Sunrise Popsicles

Photo and Recipe by @floatingkitchen

If you’ve never tried boozy popsicles, now’s the time. These fiery popsicles will be a sure crowd pleaser at your Labor Day gathering! The sweetness of orange juice and grenadine is expertly balanced with a spicy kick from Jalapeños (and of course, Tequila).

Get the Recipe

Mango, Chia And Kiwi Popsicles

Photo and Recipe by @alenafoodphoto

Do you love Chia Pudding? If so, these healthy and delicious pops are for you! Layered popsicles are a wonderful way to switch things up. Did we mention these are also completely vegan?

Get the Recipe

Peppermint Fudge Pops with Torched Meringue Topping

Photo and Recipe by @thesugarhit

Why head to the store for fudge pops when you can make these far more delicious treats at home? These dessert pops are you sure to cool you down, no matter how hot the weather, and they may even have you feeling a bit nostalgic about winter!

Get the Recipe

Coconut Water, Pink Lemonade and Strawberry Popsicles

Photo and Recipe by @jojotastic

We can’t think of anything more refreshing than these summery pops. Hydrating coconut water, sweet lemonade and fresh strawberries create the perfect combo for a light, mid-afternoon snack.

Get the Recipe

Watermelon & Spinach/Kale Pops with Cacao Nibs, Honey & Yogurt

Photo and Recipe by @hartmann_health

These creative pops are a win-win for both children and adults. Your kids will be absolutely delighted to enjoy these Watermelon treats, and you’ll feel good about them getting a healthy dose of vegetables in the process!

Get the Recipe

Chocolate Dipped Avocado Popsicles

Photo and Recipe by @celine_squared

Have some perfectly ripe avocados on hand? These popsicles are calling your name! Avocado lends the perfect amount of creaminess to these pops. Dipped in dark chocolate and sprinkled with roasted and salted pistachios for a lovely sweet/salty flavor combination.

Get the Recipe

We’ve only just tapped into the wealth of delicious Ice Pop Recipes from the #feedfeed community. Head to our site to check out the rest of the Ice Pops Feed!

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Heirloom Tomato Caprese Salad with Basil Oil

We’ve officially reached peak basil season here in the North East - that point in the summer where you have so much basil that you cannot physically consume it as fast as it is growing. While it might sound like I am complaining, I am most certainly not. I spend a lot of my time during the winter longing for the taste of sweet basil and thinking of all the ways I will be able to use it. Not to mention, the over abundance of basil has driven me to become pretty crafty with how I make my basil overflow last. When I caught wind of the fact that Vitamix was introducing a new 20 oz. personal cup adapter for their Legacy machines, I knew exactly what I was going to make!

$\"\"$

I’ve been a long time user of Vitamix - and I have to say, besides my stove & dishwasher, it is the only appliance in my kitchen that gets used with frequent regularity - almost daily. However, the challenge I have always faced is that there are only two of us in the house, and the blender jar, clocking in at 64 oz. can sometimes leave me with more than we need - and I hate to waste! The new 20 oz personal cup & adaptor has been a game change for my kitchen - not only does it make just the right amount, but it works great for smoothies, sauces and dressings! The adapter comes with two cups and lids so you can take whatever you make on the go! As always, clean up is a quick task.

One of my favorite ways to use basil that either won’t get eaten or is just past prime is to make basil oil - a simple puree of olive oil and basil that gets strained into a beautiful, deep green oil. The whole process takes about 15 minutes start to finish and the oil not only keeps in the fridge for a few weeks - but it also freezes well and can be stored for up to 4 months.

$\"\"$

The oil is great drizzled on salads, soups, hummus, you name it! It adds not only beautiful color, but also just the right amount of basil taste! So this brings me to the recipe - which is a simple salad of heirloom tomatoes, buffalo mozzarella, basil and basil oil! The height of summer perfection.

Heirloom Tomato Caprese Salad with Basil Oil

Recipe by Kevin Masse

Serves 4-6

Ingredients:

4-5 Heirloom tomatoes (about 2 pounds) cored & sliced
1 7 oz ball of Mozzarella de buffala, drained and torn into large pieces
1 handful of fresh basil leaves, torn or thinly sliced
Flaky Sea Salt, such as Maldon
Pepper, to taste
3 tablespoons of Basil Oil (recipe follows)

To assemble:
Lay tomatoes on a large platter and tuck pieces of mozzarella under the slices. Scatter with fresh basil & season with salt and pepper. Drizzle with basil oil just prior to serving.

Basil Oil:

Note: You can make this oil with any herb you like - just remember the ratio - 1 part herb : 2 parts oil.

1 ½ cups Extra Virgin Olive Oil
¾ Cup packed basil leaves

Place basil leaves into the personal cup and pour in the olive oil. Attach the cup to the adapter and place on the machine. Blend at variable speed 10 for 30 seconds. Transfer oil to a small saucepan and bring to a simmer. Gently simmer the oil for 1 minute to set the color. Pour the oil into a fine mesh strainer, set over a bowl and lined with cheesecloth. Allow to drain for 5 minutes. Transfer to glass jars and allow to cool. Once cool, use as directed above and or store in the refrigerator for up to 3 weeks.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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