Baked Camembert with Sun-Dried Tomatoes

Serves 8| Hands-On Time: 05m | Total Time: 20m

Ingredients

• 1 8-ounce round of Camembert (sold in a wooden box)
• 1/4 cup sun-dried tomatoes (packed in oil), drained and sliced
• 2 cloves garlic, sliced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• bread or crackers, for serving

Directions

1. Heat oven to 375º F. Remove the Camembert from its paper or plastic wrapping, return it to the wooden box (discard the lid), and place on a baking sheet.
2. Top with the sun-dried tomatoes, garlic, and thyme. Drizzle with the oil and bake until soft, 10 to 12 minutes. Serve immediately with the bread or crackers.

Real Simple 

Caramelized Onion Tarts with Apples

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, sliced
• 2 red apples (such as Braeburn or Gala), cut into small pieces
• kosher salt and black pepper
• 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
• 1/2 cup creme fraiche or sour cream

Directions

1. Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
2. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

Real Simple

Quick Pesto with Broiled Tomatoes

Serves 8

30 minutes or fewer

Broiled, vine-ripened tomatoes are a seasonal vehicle for fresh basil pesto. Serve warm or at room temperature.

Quick Pesto

• 3 cups basil leaves
• 2 cloves garlic, peeled
• ¼ cup pine nuts
• ¼ cup nutritional yeast
• ½ cup olive oil

Broiled Tomatoes

• 4 medium tomatoes, cored and halved crosswise
• 5 Tbs. plus 1 tsp. panko breadcrumbs

1. To make Quick Pesto: Place basil and garlic in food processor, and process until finely chopped. Add pine nuts and nutritional yeast, and process 1 minute, or until pine nuts are finely chopped and mixture is paste-like. With motor running, add olive oil in steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.

2. To make Broiled Tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.

July/August 2011 Vegetarian Times

fresh pea and lime hummus

• 
  3 cups fresh or frozen peas
• 1/4 cup peanut butter or tahini
• 2-3 teaspoons adobo sauce (optional)
• 1-2 tablespoons of a good quality olive oil
• 1/2-1 teaspoon salt
• 1 small garlic clove
• 1/2 teaspoon lime zest
• Juice of one lime
• A large pinch or two of ground cumin
• A tiny pinch of paprika
• Fresh peas and olive oil to garnish

-Jen Johnson