Noodles & Braised Beet Stalks

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Potato Pie with Cornbread Sorghum Crust

This dish was born out of an excess of cornbread that was threatening to spoil, as well as a massive delivery of little fingerling spuds.  A few months back I’d come across the wonderful novelty (at least to me) of sorghum — specifically, sorghum flour and sorghum syrup.  Intrigued with it’s almost smoky molasses-like sweetness, Read More

Fresh Corn Ginger Soup

Fresh corn is truly one of summer’s treasures, and when it’s good, it needs little embellishment.   Read More

Fun Bún Bowl, Crab Stuffed Squash Blossoms and More

Over at my favorite Farmers Market site Foodlander, I’ve just created 4 great Farm to Table Dinner Ideas.  Head on over to check them out, and be sure to try the Vietnamese Cold Noodle Salad, the perfect healthy and flavorful summer meal!


Vegetarian Vietnamese Noodle Salad


Squash Blossoms Stuffed with Crab and Long Chive


Sauteed Spinach with Lemon and Garlic


Giant Summer Panzanella


Tomato Tarte Tatin

Ah, tomatoes.  Fresh, ripe, summer tomatoes.  It may be hard to top a freshly picked, home grown tomato sprinkled with salt and eaten out of hand like an apple.  Or a classic BLT with mayonnaise.  Or a Caprese Salad.  When you have fresh tomatoes, it’s best to not mess with them too much.  The Tomato Tarte Tatin is a nice way to use fresh tomatoes that concentrates their flavor and adds to their natural sweetness with the use of balsamic vinegar and sugar.  The tomatoes are thus rendered sticky and almost candy-like, on top of a puff pastry tart.  The result is like a pizza without the cheese, and with a mouthful of bursting tomatoes and juice.  It’s a messy dish, but is absolutely delicious, as well as beautiful.  Give it a try!


Finished Tarte


Tomatoes Simmering

For Mr. Fitz we turned the tarte into a BLT, adding the necessary porcine element.

For Mr. Fitz:  Adding Porcine Goodness!

For Mr. Fitz: Adding Porcine Goodness!

Tomato Tarte Tatin


  • 1 & 1/3 lbs cherry or medium tomatoes (or enough to fill your tart pan)
  • 1 pack, 8 oz. puff pastry
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp sugar
  • 2 Tbsp unsalted butter
  • 2 teaspoons salt and freshly ground pepper
  • A few sprigs of fresh thyme


Preheat the oven to 400°F

  1. In a large pan, melt the butter and one tablespoon of the sugar together. When it starts to caramelize, add the tomatoes, sprinkle with salt and pepper, and cook for 5 to 6 minutes. Sprinkle one tablespoon of sugar all over. Season with salt & pepper.
  2. Add the balsamic vinegar and reduce for 2 minutes. Place the tomatoes in a tart pan. Place the pastry on top of the tomatoes and tuck the sides in. Place the tart in the oven and bake for 25 minutes, or until pastry is golden brown.
  3. Leave the tart to rest for 5 minutes, then flip over on a plate. Pour as much excess liquid as possible. Garnish the tart with fresh thyme leaves.

Summer Veg Dinner Ideas

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This Summer at Foodlander I’ll be posting weekly Summer Vegetable Dinner Dishes focusing on intuitive cooking and adaptable recipes — it’s more of a collection of ideas and inspirations than a set of strict recipes.  First up:  cucumbers (I know, technically/botanically they may be considered a fruit), herbs, sugar snap peas and fingerling potatoes.  Here’s the link to my ideas for a cucumber salad, a Vietnamese herb “taco”, a Filipino snap pea “Pancit,” and a classic potato gratin.  Enjoy!