My Potager + Recipe for Tomato Cheddar Pie

I wish I could prep meals fresh from the garden everyday. The summer is about as close to this as I get, and not everything very little is from my garden. For the month of July, the Recipe Redux challenges us to show how we’re using July FRESH fruits and vegetables. This includes produce from the Farmers Market, CSA shares or a plot of dirt out back (let’s see if we have any green thumbs in the group!)

Serves 8     adjust servings


Ingredients

(6-8 servings)

for the crust

  • 2 cups cooked quinoa
  • 1/8 teaspoon freshly ground pepper
  • 1 large egg
  • 2 teaspoons fresh thyme
  • cooking spray

for the filling

  • 2 3/4 pounds assorted large tomatoes, divided
  • 2 teaspoons sea salt, divided
  • 6 oz. (1 1/2 cups) shredded Cabot's reduced fat cheddar
  • 1/2 cup Parmesan cheese
  • 1/4 cup Canola oil mayonnaise
  • 1/4 cup low fat Greek yogurt
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh chopped basil
  • 1 Tablespoon cider vinegar
  • 2 teaspoons sugar,
  • 6 -12 zucchini blossoms, stamens removed

Instructions

  1. Pre-heat oven to 375 degrees F.
  2. 2. Combine quinoa, pepper and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Cool.
  3. 3. Cut tomaotes into 1/4-inch thick slices and remove seeds. Place tomatoes in a single layer on paper towels and sprinkle with 1 teaspoon of salt. Let stand 30 minutes.
  4. 4. Pre-heat oven to 425 degrees F. Stir together cheddar cheese and next seven ingredients, and remaining 1 teaspoon sea salt in large bowl until combined. Shred zucchini blossoms and add to mixture.
  5. 5. Pat tomato slices with a dry paper towel. Lightly spread 1/2 cup cheese mixture onto crust. Layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers using remaining tomato slices and cheese mixture. Cut 3/4 pound tomatoes into 1/4 inch slices and arrange on top of pie.
  6. 6. Bake  for 35 – 40  minutes shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hour before serving.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 240 kcal Calories from fat 117
% Daily Value
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 55mg 18%
Sodium 625mg 26%
Carbohydrate 19g 6%
Dietary Fiber 3g 12%
Sugars 6g
Protein 14g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


Grilled Cheeseburger Pizza Pie

Grilled Cheeseburger Pizza PieWhat crosses your mind when you hear the word pie? I think happy thoughts… like the first time I had strawberry pie ..and have nostoligic memories like running home from elementary school trying to beat my brother to the last piece of Mom’s lemon meringue pie. When I learned that June’s Recipe Redux challenge was all about pie, I had visions of rolling out a pie shell, cutting up summer ripe fruit and baking. Then, my daughter got involved…  in a good kinda way. She was paging through the May issue of Cooking Light,  and when her eye’s met the image of their cheeseburger pizza, I knew that was my next meal.

Today’s post is that meal: a redux of CL‘s cheeseburger pizza. Before I made any changes, this pizza was already  what I consider a good bet for a healthy pizza. My changes, made mimimal impact on overall nutrition, but here they are:

1. Special sauce done Cooking Light‘s way = mayo + ketchup, gets revamped to Greek yogurt +sundried tomatoes + garlic (this was epic so plan on seeing it again).

2. Baking gets scraped for grilling (’cause your grill is the perfect pizza oven so we might as well  take advantage of summer and do it outside!)

 Please visit the links at the bottom of this post for more ways to pie it forward.

Grilled Cheeseburger Pizza Pie

Grilled Cheeseburger Pizza Pie

Ingredients

  • 4 Tablespoons sun dried tomatoes
  • 1 clove garlic
  • sea salt and pepper to taste
  • 1/2 cup + 1 T plain, non fat Greek yogurt
  • 4 ounces 90 % lean ground beef
  • 1/2 cup chopped red onion
  • 1 10oz prepared thin whole wheat pizza crust (such as Boboli)
  • 2 ounce part-skim mozzarella cheese, shredded(about 1/2 cup)
  • 1 ounce Cabot Sharp Light Cheddar ( about 1/4 cup)
  • 1 tomato, thinnly sliced
  • 10 dill pickle chips
  • freshly ground pepper

Instructions

  1. 1. Pre-heat grill.
  2. 2. Add beef and onion to a non-stick skillet over medium-high heat. Cook 3 minutes or until beef is browned. Remove from heat.
  3. 3. Place sun dried tomatoes, and garlic in a small food processor or blender and process until tomatoes are in tiny pieces. Transfer to a small bowl and stir in Greek yogurt. Season to taste with salt and pepper. Place pizza crust in a perforated round pizza pan. Spread tomato/yogurt mixture over crust leaving a 1/2 inch border.
  4. 4. Spread beef over tomato/yogurt mixture. Sprinkle cheese over beef. Top evenly with tomato slices and pickles; sprinkle with freshly ground pepper.
  5. 5. Place pizza in the center of grill  and put the lid on. Grill 3 to 5 minutes minutes or until toppings are hot and cheese is melted, but be careful not to char crust. Use your sense of smell while grilling and if it smells like the pizza is burning, turn the heat down. When the edges of the pizza are crisp and the cheese is melted, carefully remove pizza from grill.  Cut into 8 wedges and serve immediately.

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