I found a healthified recipe for this Tomato Corn Pie, orginially from Gourmet, on my friend Shannon’s site Tri to Cook.

A veritable celebration of summer produce, this savory pie features tomatoes (I used heirloom), corn, scallions, and basil. A whole wheat buttermilk biscuit-like dough is used for the double crust, and the pie gets additional flavor from lemon-scented yogurt and shredded sharp cheddar cheese.

Although delicious warm, I actually liked the pie even better cold, the next day. The bottom crust became a little soggy sitting in the fridge overnight, but I think the nuanced flavors were more pronounced and I enjoyed the texture of the chilled pie. Both for dinner the night I made the pie, and for lunch the day after, I served some organic romaine hearts with a homemade buttermilk blue cheese dressing (2% Greek yogurt, a touch of canola oil mayo, low fat buttermilk, white wine vinegar, blue cheese, salt and pepper) alongside the pie.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

• 4 large tomatoes, sliced
• 2 cups fresh corn kernels (about 3-4 ears of corn)
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup green onions, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste.

I really loved the flavor addition of the blue cheese… so much so that I suggest whipping up some of the homemade dressing and drizzling it over the pie. Might sound strange, but it would be a delicious accompaniment!

2. In keeping with the summer corn theme, I whipped up Joy The Baker‘s Fresh Corn and Goat Cheese Grits (photo courtesy of Instagram via iPhone <– becoming necessary as we lose natural light in the evenings).

Sweet summer corn. Creamy corn grits. Tangy goat cheese. Nutty browned butter (<– so worth the indulgence!). Fresh parsley and scallions.

I served these grits (made with organic 1% milk instead of whole) with Ina’s Zucchini Pancakes, and the former recipe totally stole the show. How is it that I am just discovering the magic of stone ground corn grits (aka polenta)?! I lived in Houston for 1 1/2 years, and never once prepared the classic southern staple. Well, consider me a convert because I adored this dish!

Every. Thing. About it.

From the thick and creamy consistency to the sweet and savory flavors, a serving of these grits is like comfort in a bowl. Just think about all of the flavor profiles you could assign to corn grits – jalapenos, salsa, and monterey jack cheese; pumpkin puree, cinnamon, and maple syrup; marinara sauce, basil, and fresh mozzarella… Thanks to Joy, a whole new gustatory frontier has been opened for me :).

3. When Caroline (from Chocolate and Carrots) posted a recipe for Zucchini Brownies (also see on Two Peas and Their Pod and Food Finery), I knew I HAD to make them before the end of summer.

These eggless (<– yay for batter tasting!) brownies include whole wheat pastry flour, unsweetened applesauce, and a whopping 2 cups of shredded zucchini. I used half evaporated cane juice and half turbinado sugar, and the brownies came out perfectly sweet.

A few things:

• If a loaf of chocolate chip zucchini bread and a pan of fudge brownies had a love child, this would be it.
• If ever there was a brownie that was simultaneously fudgy and cakey, this is it.
• If you’re a brownie fiend (like me) and are looking for a healthier recipe to add to your repertoire, this should be it!

John – a man who rarely follows his meals with something sweet – has been enjoying these brownies as well. I typically portion out and freeze most of whatever baked goods I make and stretch them out over a few weeks or so; but I found myself pulling these brownies out of the freezer just two days after baking them so that we could both continue to devour them!

4. I’ve had Jessica’s Blueberry Breakfast Cakes on my bookmarked recipe list for months (along with many other fantastic creations from her blog, How Sweet It Is).

I cut the sugar in half (used Turbinado sugar), replaced the butter with unsweetened applesauce, used all whole wheat pastry flour, and came close to doubling the amount of blueberries (I just tossed the rest of the wild Maine blueberries into the batter).

Now, clearly my ramekins are on the small side… because the cake could not be contained! It actually resembles a huge muffin, no? Tastes like one too. A giant muffin with a soft crumb and loaded with sweet & juicy blueberries.

Estimated Nutrition Per Serving

• Calories: 425 kcal
• Total Fat: 30g
  • Saturated Fat: 14g
  • Trans Fat: 0g
• Cholesterol: 62mg
• Sodium: 480mg
• Total Carbohydrates: 31g
  • Dietary Fiber: 3g
  • Sugars: 4g
• Protein: 9g

This cashew butter really does taste like cake batter! Both vanilla and almond extract flavor the creamy butter, and coarse Sucanat provides both a subtle sweetness and a nice crunch.

I had to add some canola oil (not measured) to help loosen up the butter a bit; I’m a sucker for that drizzle-able consistency.

And with that, I am exuberantly transitioning into my favorite season; both weather-wise and food-wise. Pumpkin, here I come am!

Instructions

1. Prepare the Pie Crust

In a large mixing bowl, combine the all-purpose flour and salt. b. Add the cold, cubed butter to the flour mixture. c. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. d. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. e. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven

• Preheat your oven to 375°F (190°C).

3. Prepare the Filling

• In a mixing bowl, combine the mayonnaise, sour cream, garlic powder, chopped basil, and green onions. Mix until well combined. This will be your creamy filling.

4. Assemble the Pie:

Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. b. Place the pie crust in the dish and crimp the edges. c. Layer the sliced tomatoes and corn kernels in the pie crust. d. Season with salt and pepper to taste. e. Spread the creamy filling evenly over the tomatoes and corn. f. Sprinkle the shredded cheddar cheese on top.

5. Bake

• Place the Tomato Corn Pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown, and the filling is bubbly.

6. Serve

Remove the pie from the oven and let it cool for a few minutes before slicing. b. Garnish with additional fresh basil if desired. c. Serve your Tomato Corn Pie warm and enjoy!

This Tomato Corn Pie is a wonderful way to make the most of summer’s bounty. Its combination of juicy tomatoes, sweet corn, and creamy filling will leave your taste buds satisfied. Whether you serve it as a main dish or a side, it’s sure to become a family favorite. Give this recipe a try and savor the flavors of the season.

Neither my husband nor I grew up eating meat sauce, and we rarely order it at restaurants… so I’m not sure what inspired me to try my hand at making a bolognese. Regardless, I’m glad I did because it came out pretty well!

To keep the bolognese sauce on the lighter side, I used lean ground turkey in place of the traditional ground beef.

The turkey is added to a trio of sauteed aromatic vegetables and cooked into a sauce consisting of two types of canned tomatoes seasoned with a touch of red wine and Italian spices.

Since personal tastes tend to vary when it comes to tomato sauces, the amount of spice is up to you. I suggest starting with about 1/2 tsp of each seasoning listed in the ingredient list, and then adding more according to your flavor preference.

This turkey bolognese sauce is perfect for tossing with pasta, scooping up with Italian bread, or enjoying with both as us “carbovores” did for tonight’s dinner. I imagine that the sauce only gets better after a few days of sitting in the fridge, so you might want to make a double batch for leftovers later in the week.

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, finely chopped
• 3/4 lb lean ground turkey
• 1/4 cup dry red wine
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• ground oregano, to taste
• dried basil, to taste
• red pepper flakes, to taste
• Kosher salt and freshly ground black pepper, to taste

Estimated Nutrition Per Serving

• Calories: 350 kcal
• Protein: 23g
• Carbohydrates: 35g
• Dietary Fiber: 5g
• Sugars: 9g
• Fat:12g
• Saturated Fat: 2.5g
• Cholesterol: 50mg
• Sodium: 800mg

Directions

1. Heat olive oil in a deep skillet over medium heat. Add the chopped onion, and saute until soft, about 5 minutes. Add the minced garlic and chopped carrot and saute for 5 additional minutes.
2. Raise the stove heat to medium-high. Add the ground turkey to the skillet, and cook, breaking up the meat, until no longer pink, about 8-10 minutes. Pour the wine into the skillet to deglaze, then add the diced tomatoes and tomato sauce.
3. Add about 1/2 tsp each of the seasonings, reduce stove heat to low, and simmer until the bolognese is thick and reduced, about 1 1/2 hours. Adjust seasonings to taste during the cooking process. Serve over pasta and/or with crusty bread.

Photogenic it is not, but this casserole is deeeeelicious!

Chewy and nutrient-packed quinoa is folded into a velvety herb cheese sauce speckled with tender broccoli florets and then crowned with a crunchy panko breadcrumb topping. The whole shebang is baked to a gooey + crispy perfection.

Kids & adults alike are sure to love it!

Ingredients

• 1 cup uncooked quinoa, soaked for at least 20 minutes and drained
• 2 cups low-sodium chicken broth (preferably organic) or water
• 3 Tbsp olive oil
• 3 Tbsp flour
• 1 1/2 cups 1% low fat milk, preferably organic
• 1 (8 oz) block Cabot Garlic & Herb Cheddar Cheese, shredded
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups finely chopped broccoli florets, preferably organic
• 2 Tbsp butter, melted
• 2 Tbsp olive oil
• 1 cup unseasoned Panko breadcrumbs (preferably whole wheat)

Estimated Nutrition (per serving)

• Calories: 340 kcal

• Carbohydrates: 32g

• Protein: 15g

• Fat: 17g

• Saturated Fat: 9g

• Cholesterol: 47mg

• Dietary Fiber: 4g

• Sugars: 3g

• Sodium: 550mg

Instructions

Preheat oven to 375°F.

Combine drained quinoa and 2 cups broth or water in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, then cover and lower heat. Simmer for 15 minutes, or until liquid is absorbed. Set aside.

While the quinoa cooks, heat 3 Tbsp olive oil in a medium saucepan set over medium-high heat. Whisk in flour and cook, whisking constantly, for 30 seconds.

While whisking, slowly stream in milk. Whisk constantly until the mixture thickens and coats the back of a spoon, about 4-5 minutes.

Remove from heat, stir in shredded cheese and chopped broccoli, and season to taste with salt and & pepper. Combine with cooked quinoa. Spread evenly in a casserole dish (I used an 11 inch oval dish).

In a small bowl, combine melted butter, 2 Tbsp olive oil, and breadcrumbs. Stir until the the breadcrumbs are fully moistened. Scatter evenly over the quinoa.

Bake for 15 minutes, or until the top is golden brown.