Tomato Crostini with Whipped Feta

Whip yo' feta, gurl. // Instagram @kguymon

Last night could have very well been my last hurrah in the kitchen for quite some time. I'm having a baby in a couple of weeks, so I decided to go all out and treat my family to a meal that required hours of prep versus only twenty minutes (like I've been doing most of the summer).

I heard through the grapevine o' friends that Barefoot Contessa's whipped feta crostini was the bees' knees, and now that my tomato plants are producing some little red cherries, I thought it was the perfect addition to our menu of peach-glazed porkchops, German potato salad, and peach-goat cheese-spiced pecan salad.

Creamy, crunchy, tangy... I'm definitely digging on this crostini.




Tomato Crostini with Whipped Feta [adapted from Barefoot Contessa]

-5 oz. crumbled feta
-3 oz. cream cheese
-2/3 cup of olive oil, divided
-juice of one lemon
-kosher salt
-fresh cracked pepper
-2 shallots, diced
-2 teaspoons of minced garlic
-2 tablespoons of red wine vinegar
-2 10.5 oz. containers of cherry tomatoes, quartered (or about 30 from your garden)
-20 slices of baguette, cut into 1/2 slices and toasted
-2 tablespoons of pine nuts

1. For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

2. For the tomatoes, up to an hour before serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes.

3. To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates, sprinkle with the pine nuts, and serve.

Roasted Vegetable Pasta

Photo by Katie Guymon

The lovelies, pre-roast. // Instagram @kguymon

'Tis the season for light and easy summer pastas. No cream, no butter, no problem.

This particular pasta recipe is very forgiving--you can just throw in whatever vegetables you happen to have lying around your kitchen. I wanted to use up some yellow sunbursts and half a red onion that was hiding in my crisper. So, into the mixing bowl they went.

The even better part is that the pasta is great served hot. Or room temperature. Or even cold, like a salad.

This one will be on repeat June through August, and now I know what to do with all of the random vegetables I buy at the farmers market with no clear direction of where they might end up. Bam! Decision made.


Roasted Vegetable Pasta

-1 lb. bowtie pasta
-8 oz. sliced baby bella mushrooms
-2 cups yellow and red cherry or grape tomatoes
-1/2 red onion, thinly sliced
-1-2 tablespoons of olive oil
-1/2 teaspoon of salt
-1/4 teaspoon of freshly ground black pepper
-1/4 cup of balsamic vinegar
-1/4 cup Italian parsley, chopped
-freshly grated Parmesan cheese

1. Boil pasta according to package instructions. Drain and set aside.

2. Preheat the oven to 475 degrees. In a large bowl, combine the mushrooms, tomato, and red onion slices in a large bowl. Toss with the olive oil, salt, pepper, and balsamic vinegar to coat. Arrange vegetable mixture in a single layer on a roasting pan and bake for 15 minutes.

3. Combine the cooked pasta and the roasted vegetables in the same large bowl and mix well.

4. Garnish with parsley and cheese.

Tomato-Basil-Goat Cheese Quiche

Quiche is my new hobby. // Instagram @kguymon

Quiche is my new thang. It's just too easy to fill a store-bought pie crust, fill it with deliciousness, and pop it in the oven. This morning, I tried the tomato-basil-goat cheese quiche from The Joy of Cooking (taking it back to the old school!) cookbook my dear friend Alice gifted me many moons ago.

This post is my endorsement.

In case you are willing to jump on my quiche train, try my very favorite recipe, a caramelized onion and mushroom quiche (scroll dooooown the page).







Tomato-Basil-Goat Cheese Quiche [adapted from The Joy of Cooking]

-1 store-bought pie crust
-3 medium tomatoes, seeded and quartered
-3/4 cup of heavy cream
-1/2 cup of whole milk
-4 oz. chevre
-3 eggs
-3 tablespoons of chopped basil
-1 teaspoon of dried parsley flakes
-1/2 teaspoon kosher salt
-pepper to taste
-1/4 cup of shredded mozzarella

1. Preheat the oven to 400 degrees. Place the pie crust in a 9" pie plate and crimp the edges.

2. Place the quartered tomatoes around the outer edge of the pie plate, in a wagon wheel layout. Fill in the middle with the remaining tomatoes.

3. Combine the heavy cream, milk, and goat cheese and mix well with a wooden spoon.

4. Add the eggs, basil, parsley, salt, and pepper and whisk until well blended.

5. Pour the egg mixture on top of the tomatoes. Cover the top with the mozzarella.

6. Bake for 40-45 minutes until the egg mixture has set, the crust is browned, and the top is golden. Let sit for 10 minutes before slicing.

Grilled Tomatoes with Basil Sauce

Photo by Katie Guymon

I have a husband who usually works pretty late into the evening, so I can't always guarantee that he's going to be home in time to man the grill. That's why I decided to take matters into my own hands this summer and wo-man my grill pan.

The beauts, pre-grill // Instagram @kguymon

I'm a tomato freak: juice, sauce, paste, salad, soup, sorbet. I'll devour any permutation, but I'm particularly excited about last night's grilled tomatoes.

I bought them--on a total whim, mind you--from the Soulard Farmers' Market last Friday. Now, three days ago, they were all perfectly green and firm. That's the kind of tomato I'd encourage you to use for this recipe. That way, the slices can stand up to the hot grill pan, and they don't become too soft.

So, in other words, don't wait three days to decide what to do with your newly purchased green and firm tomatoes.

I went ahead and used the same basil sauce recipe from my favorite stuffed red peppers recipe. Because it's just that good.

Grilled Tomatoes with Basil Sauce

For the Tomatoes:
-3 firm green (or barely ripened) tomatoes
-olive oil
-kosher salt and pepper, to taste

For the Sauce:
-1 packed cup of fresh basil leaves
-1/2 cup of Greek yogurt
-3 tablespoons of extra-virgin olive oil
-1 tablespoon of water
-1 garlic clove, coarsely chopped
-2 teaspoons of fresh lemon juice
-1/4 teaspoon of sugar
-1/4 teaspoon of salt, plus extra, as needed
-1/4 teaspoon of freshly ground black pepper, plus extra, as needed

1. Heat a grill or grill pan to medium-high heat.

2. Meanwhile, make the sauce. Combine all of the sauce ingredients in a food processor and pulse until smooth. 

3. Cut each tomato into 1/2 inch slices. Brush each slice with olive oil and season with salt and pepper.

4. Grill each slice for 2 minutes per side.

5. Arrange on a platter and drizzle with the basil sauce.

Israeli Couscous Tabbouleh

Photo by Katie Guymon

Is it weird to tell you that I find Israeli couscous to be the cutest food item around? I mean, they are such teensy little plumpers. (Plumpers? I dunno. I made that up.) Avery calls them "bubbles." She's got the right idea.

After becoming transfixed with the photograph of this beautiful salad in my most recent issue of Bon Appétit, I decided to make it for myself. I served it alongside steaks with chimichurri sauce. 

And even though it's semi-difficult to eat this couscous tabblouleh because it's so freaking adorable, you'll get over it really fast. I did.

Note: if you want to do a more traditional tabbouleh, here's a great recipe that uses bulgar wheat and grilled sweet peppers.

Israeli Couscous Tabbouleh [adapted from Bon Appétit]   
-1 1/2 cups of Israeli couscous 
-1 small shallot, finely chopped 
-1/2 cup of extra-virgin olive oil 
-fresh juice of two lemons
-1 English hothouse cucumber, unpeeled, seeded, finely chopped 
-3 cups cherry tomatoes, yellow and red, halved 
-2 tablespoons of chopped fresh flat-leaf parsley 
-2 tablespoons of chopped fresh mint 
-kosher salt, freshly ground pepper

1. Cook couscous according to package directions; drain. Rinse with cold water to keep the couscous from sticking together and drain well.

2. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and the rest of the lemon juice and toss to combine.

Note: if you'd like to make this a day ahead, don't add the herbs until you're ready to serve. 

Summer Garden Pasta

Photo by Katie Guymon

Tonight, my father-in-law stopped by to visit Avery. Thankfully, it wasn't one of those "fend for yourself" nights, and I already had dinner in the works. Even more thankfully, this summer garden pasta recipe is beyond simple (the sauce is no cook!), so it's great for spending time with your dinner guests and impressing them with this dish's fresh, summery flavors.

Summer Garden Pasta [adapted from Barefoot Contessa]

-4 pints grape tomatoes, halved
-olive oil
-2 tablespoons minced garlic (6 cloves)
-18 large basil leaves, julienned, plus extra for serving
-1/2 teaspoon crushed red pepper flakes
-kosher salt
-1/2 teaspoon freshly ground black pepper
-1 pound whole wheat angel hair pasta
-1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

1. Combine the tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for about 4 hours.

2. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package.

3. Use a fork to mash the tomatoes until their juices run.

4. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

Cream of Tomato Soup

Tomato murder was the case // Instagram @kguymon

Okay, I won't lie to you. This recipe is slightly labor-intensive. But, the extra time is totally worth the payoff because this is the best homemade tomato soup recipe I've ever tried...and I've tried a lot.

Despite the blood, sweat, and tears--and the seeming murder scene that occurs in one's sink while making this soup--it's staying in the rotation.









Cream of Tomato Soup [adapted from Smitten Kitchen]
-2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
-1 1/2 tablespoons dark brown sugar
-4 tablespoons unsalted butter
-4 large shallots, minced (about 1/2 cup)
-1 tablespoon tomato paste
-Pinch ground allspice
-2 tablespoons all-purpose flour
-1 3/4 cups chicken stock, homemade or canned low-sodium
-1/2 cup heavy cream
-2 tablespoons brandy or dry sherry
-salt and cayenne pepper

1. Adjust oven rack to upper-middle position and heat oven to 450°F. Lined rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2. Heat butter over medium heat in a Dutch oven until foaming. Add shallots, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

3. Use an immersion blender to puree the mixture in the Dutch oven. Add cream and cook three 3 minutes. Off heat, stir in brandy and season with salt and cayenne. Serve immediately.

Greek Gazpacho with Sauteed Shrimp

Photo by Katie Guymon

Looking back on my recent recipe posts, it's pretty evident that I love Mediterranean flavors. I mean, nine times out of ten, you're going to find feta cheese on my shopping list. At least I recognize that a problem exists. That's the first step. With the addition of sauteed shrimp on top, this Greek gazpacho makes a well-balanced dinner. But, beware! This recipe makes enough to serve 8-10 people and your dog begging under the table. I think I'm going to freeze a batch and revisit the yummy in a month or so.

Greek Gazpacho with Sauteed Shrimp [adapted from Barefoot Contessa's recipe]

For the Gazpacho:
 -4 thick slices of a baguette
-6 large cloves garlic, chopped
-2 tablespoons freshly chopped oregano leaves
-2 tablespoons chopped flat-leaf parsley
-5 tablespoons red wine vinegar
-5 tablespoons good olive oil
-1 red bell pepper, seeded chopped
-1 yellow bell pepper, seeded and chopped
-1 white onion, chopped
-1 cucumber, seeded and chopped
-4 large ripe tomatoes, chopped
-1 cup pitted kalamata olives, divided
-1 46 ounce can tomato juice
-4 teaspoons kosher salt
-2 teaspoons freshly ground black pepper
- 8 ounces feta cheese, crumbled

1. Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

2. Place the peppers, red onion, cucumbers, tomatoes, and 3/4 cup of the olives separately in the food processor and process until very coarsely chopped. (Unless you have a very large food processor, you might need to process this step in two batches.) Add to the mixing bowl.
3. Add the tomato juice, salt, and pepper and stir well.
4. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours.
5. Garnish with the crumbled feta, extra olives, and sauteed shrimp.

For the Shrimp:
-1/2 lb. of 12-15 count shrimp, peeled and deveined, tails on
-2 tablespoons of olive oil
-dried oregano, to taste
-kosher salt and fresh cracked pepper, to taste

1. Heat the olive oil in a large saute pan over high heat.
2. Rinse the shrimp and pat dry.
3. Sprinkle the shrimp with the dried oregano, kosher salt, and pepper. 
4. Cook on each side, 2-3 minutes, or until shrimp is bright pink.

Orzo with Tomatoes, Feta, and Green Onions

Photo by Katie Guymon

Here's a fair warning: don't make this pasta salad unless you want to go into labor. Mostly because you have to leave all the leftovers at home while you're eating crappy hospital food. All jokes aside, this was what I was eating when our little daughter decided it was time to make her big debut. Or, for a more accurate metaphor, to start tiptoeing her way to the stage.

Orzo with Tomatoes, Feta, and Green Onions
-1/4 cup red wine vinegar

-2 tablespoons fresh lemon juice

-1 teaspoon honey

-1/2 cup olive oil

-6 cups chicken broth

-1 pound orzo

-2 cups red grape tomatoes, halved

-1 7-ounce package feta cheese, cut into 1/2-inch cubes

-1 cup fresh basil, chopped

-1 cup green onions, chopped

-1/2 cup pine nuts, toasted

1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. 

2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Add pine nuts; toss. Serve at room temperature.

Greek Salad

Yesterday, my friends and I celebrated the dawning of Loufest II with a little pre-music festival lunch. Of course, I picked a Barefoot Contessa recipe to bring to the par-tay because, really, Ina's never done me wrong. It was the first time I've really used the kitchen in our new house, and it was the first time that I've put my camera together in a long, long while. It felt good to make something yummy and then creepily take 15 million pictures of the finished product. I'm back, baby!

I think this lettuce-free Greek salad is a fantastic late summer recipe. All the veggies are ripe and tasty, and it's about the most colorful salad I've ever seen. (Please notice that the color black is missing from the above picture in the form of black olives. I forgot to buy them at the grocery store.) I think next time around, I'll have to add some pepperoncini. It would only be right.

Greek Salad
Salad:
-1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
-1 red bell pepper, large-diced
-1 yellow bell pepper, large-diced
-1 pint cherry or grape tomatoes, halved
-1/2 red onion, sliced in half-rounds
-1/2 pound feta cheese, 1/2-inch diced (not crumbled)
-1/2 cup calamata olives, pitted

Vinaigrette:
-2 cloves garlic, minced
-1 teaspoon dried oregano
-1/2 teaspoon Dijon mustard
-1/4 cup good red wine vinegar
-1 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1/2 cup good olive oil

1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.

2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly.

3. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Restaurant Style Salsa

You guys. I just started reading The Pioneer Woman obsessively. This is no good. I could spend hours scouring through her recipes and checking out her photographs. Hours that I should be grading papers or reviewing some band's album or getting on the treadmill.

But, I have to say, The Pioneer Woman, bless her heart, pushed me out of my comfort zone yesterday. See, she posted a recipe for restaurant-style salsa, and the end result looked so good (I mean, not to toot my own horn, but the picture above is Exhibit A. Aren't those two tortilla chips so artfully placed?) that I had to try it. The biggest problem was that I had never used my food processor before. Yes, the food processor that Matt and I were was gifted at my bridal shower in August of 2010. That machine sat in my cupboard for well over twelve months...until yesterday.

See, I am intimidated of what I don't know how to do. Hey, that's just me. After Matt bought me the best birthday present ever (my DSLR), it sat untouched until I had the guts to sit down with my copy of The Nikon D90 For Dummies and start putting two and two together. The learning curve can be a little...too much. My mother has admonished me on several occasions for leaving the Cuisinart untouched in the cabinet, but now, there's not a darn thing she can say. 'Sup now, Jude?

Granted, there was some leaking involved. And a loose blade. But, nothing a husband can't fix after some good, old fashioned cursing from his wife.

PS - I made the salsa by following the recipe exactly. It only called for one jalapeño, but next time, I'd probably use two. And, I think I would get rid of some of the liquid from the can of tomatoes. The salsa is a titch too liquid-y for my personal taste. However, this salsa is really so very yummy, and it's a great alternative in the winter when lovely, ripe tomatoes simply do not exist.

PPS - I did not intend for I Used to Vacation to morph into a food blog. I'll try to do some other exciting things and write about them. Maybe.

Sweet and Sour Shrimp Stir Fry

Photo by Katie Guymon

 My best friend Britt gave me this recipe, and this is the second time I've made it. You know if it goes into the Guymon rotation, it's gotta be good. I adore this dish because it contains all of my favorite foods. The wondrous pineapple. The amazing tomato. The splendiferous snow pea. Anyway, just make it, okay?

Sweet and Sour Shrimp Stir Fry
-4 cups hot cooked rice
-1/3 cup ketchup
-3 tablespoons soy sauce (reduced sodium)
-2 tablespoons packed brown sugar
-1 tablespoons white vinegar
-4 teaspoons cornstarch
-1 20 oz. can pineapple chunks in juice, undrained
-8 oz fresh snow pea pods, trimmed, cut diagonally in half (2 cups)
-2 plum tomatoes, cut into wedges
-2 teaspoons vegetable oil
-2 garlic cloves, pressed
-12 oz. medium peeled and deveined shrimp

1. Prepare rice according to package directions. Meanwhile, combine ketchup, soy sauce, brown sugar, vinegar, and cornstarch; whisk until blended.

2. Drain pineapple, reserving juice. Measure 1/2 c. reserved pineapple juice; add to ketchup mixture and set aside. Discard any remaining juice.

3. Trim pea pods and cut diagonally in half. Cut tomatoes into wedges.

4. Heat oil over medium-high heat until hot. Add pea pods and garlic pressed into skillet. Stir fry 1 minute. Reduce heat to medium. Stir ketchup mixture and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp to skillet; cook shrimp for 4 minutes. Remove from heat. Gently stir in tomatoes. Serve over rice.