This salad would be great for a potluck or any other gathering because it presents itself so well! Assemble all the salad components and keep the dressing separate until you’re ready to toss and serve. I didn’t have any nuts on hand, but toasted almonds, walnuts or pecans would complement the flavors well and add a little extra crunch. We served ours with seafood since we were at the beach, but this would be great with any other protein like grilled chicken or fish.

Enjoy 🙂

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Easy Peach Goat Cheese Sweet Corn and Arugula Salad

Fresh arugula greens are mixed with sweet peaches, sweet corn and crumbled goat cheese, then finished with a honey balsamic vinaigrette for a delicious and satisfying summer salad. Naturally #glutenfree and #grainfree. Omit cheese for a #vegan option!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 3 -4 small servings, or 2-3 large

Author Andrea Shome

Ingredients

Salad

• 10 ounces arugula or other salad greens
• 4-5 ounces 120g or so goat cheese, crumbled
• 1 peach sliced
• 1 ear sweet corn peeled
• 3 Tablespoons 25g toasted and chopped nuts, optional

Dressing

• ¼ cup white balsamic vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon mustard
• 1-2 teaspoons honey
• ¼ teaspoon salt

Instructions

• Bring a pot of water to a boil. Add the corn and boil until soft, about 8-10 minutes. Let cool, then carefully slice off the kernels.
• Mix the dressing ingredients in a small bowl or jar. If using a jar, shake to combine thoroughly. If using a bowl, mix thoroughly until the mustard binds everything together.
• Add the salad greens, goat cheese, corn peach and nuts into a large mixing bowl. Serve as is, with dressing on the side, or drizzle the dressing on top and toss to combine.

The post Easy Arugula, Peach, Goat Cheese and Sweet Corn Salad appeared first on French Pressed Kitchen.

Check out these cheese bubbles.

YUM. I like tomatoes, but I LOVE roasted and sun=dried tomatoes. If you're like me and appreciate that more concentrated flavor then you'll love this pie! It's packed with 2.5 pounds of tomatoes - make sure you get good ones! And a whole lot of Parmesan, garlic and herbs to complement the tomatoes. And of course the secret ingredient to the creaminess - mayo!! The combination of mayo, cheese and herbs is what made it feel more like a French tart to me. I saw the recipe and just knew the flavors would meld perfectly. It was a "make ASAP" moment.

The Process

I followed this Bon Appetit recipe for the pie with a few modifications:

+ Made my own grain free crust with Earth Balance (recipe below, adapted slightly from Paleo Running Mama)
+ Only had garlic powder, so I substituted that (but I do recommend actual garlic!!)
+ Used only Parmesan cheese
+ Subbed vegan mayo for regular mayo since that's what I had on hand

I'm *sure* the Wheat Thin crust would be amazing, but I wanted to use ingredients I already had. Plus, paleo crusts tend to be a bit more crumbly and filling because of the use of nut flours. We're all about them lately!

This pie takes some time, but it's totally worth it. Start with good tomatoes. I used a bunch of different heirloom ones from the Arlington farmer's market, including a big yellow one (which tend to be sweeter).

While they're roasting you can make your crust, or use whichever one you have on hand (I do like some pre-made ones!!).

After your tomatoes are roasted and your crust is pre-baked a bit, layer in the tomatoes and filling (this is just the first two layers!):

After you do all four layers (cheese mix- tomatoes - cheese mix - tomatoes) and add the shallots on top, it may look a little dry, like how can this bubble up? FEAR NOT IT WILL.

One hour later...magic will ensue. Trust me! Let it cool for about an hour and then dig right in. The pie will keep in the fridge for a few days, if it lasts that long.

Here's our summer 2022 version:

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Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust

A hearty yet delightfully summer filled savory pie of roasted summer heirloom tomatoes, paired with a super creamy parmesan and garlic filling. Perfect for any meal of the day! Recipe adapted slightly from Bon Appetit and Paleo Running Mama.

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings 4 -6 servings

Author Andrea Shome

Ingredients

Crust

• Your favorite quiche or pie crust OR for a paleo version:
• 1 cup almond flour
• 2 Tablespoons coconut flour
• ⅔ cup tapioca flour
• 6 Tablespoons Earth Balance or butter, cut into small cubes
• ½ tsp fine grain sea salt
• 1 large egg beaten
• ½ teaspoon garlic powder*

Filling

• 2.5 pounds of good heirloom tomatoes cored and sliced ¼ inch thick
• 3 Tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1-2 teaspoons garlic powder*
• 12 ounces grated cheese a combination of Parmesan and/or Taleggio
• ½ cup mayonnaise
• 1-2 Tablespoons Earth Balance or butter
• 1 Tablespoon chopped fresh thyme
• 1 small shallot sliced thinly

Instructions

• Heat the oven to 475F. Arrange tomatoes on a baking sheet, covering the entire surface (they can overlap). Drizzle with olive oil, then sprinkle on salt and pepper. Roast tomatoes for about 25-30 minutes or until they just become dry and wrinkly up top. Reduce oven temperature to 375F.
• Meanwhile, make the crust. Combine the dry ingredients in a bowl, then work in the Earth Balance (or butter if using). When it starts to look like well combined (a bit like sand), add in the egg and stir to combine. It should form a sticky dough. Press into an 8 or 9 inch pie crust until evenly distributed. It doesn't have to be perfect, but you can roll out the dough if you want it to be more even. If the dough is too sticky to roll, refrigerate it for about 30 minutes first.
• Bake the crust for 7 minutes until just slightly browned. Remove and let cool.
• In a large bowl, mix the grated cheese, mayonnaise, chopped thyme, ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder (*see note).
• Next, layer the pie dish with the cheese mixture and tomatoes. First, add about half of the cheese mixture and spread evenly into a layer to cover the crust. Be gentle, as not to break the crust. Layer half of the tomatoes over the cheese mix; repeat both layers. Melt the remaining 2 Tablespoons of Earth balance, mix with a dash more of garlic powder* and then drizzle over the tomatoes. Top with the sliced shallot and a few more thyme leaves. The filling may look a bit dry at this point, but fear not. The cheese will melt nicely and distribute throughout the pie.
• Bake pie until filling bubbles vigorously and crust is browned, 50-60 minutes. Mine took about 45 minutes, but yours may take longer depending on how finely the cheese is shredded and the consistency of the mayo. It really will bubble quite a bit when ready, even if it doesn't look like it! Let cool 1 hour before serving.
• The pie will keep well in the fridge for several days, if it lasts that long!

Notes

*Note: I was out of fresh garlic so I did not follow the Bon Appetit version of creating garlic butter with fresh garlic. I highly recommend this, however, as I think the cooked garlic flavor would give more depth and complement the tomatoes and cheese even better than garlic powder.

The post Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust appeared first on French Pressed Kitchen.

That was the name of a beer we had this weekend at Tupelo Honey Cafe! So delicious. Peach season is in full swing here in VA and I am thrilled to be a part of it. Picking them up at local farmer's markets whenever I can (Courthouse! Foggy Bottom!).

Anyway wanted to share this salad from last weekend, inspired by the market. It highlights some of the season's best produce!

• Sweet corn. YUM. Underrated.
• Peaches. Must be juicy not those sad store bought ones 😂
• Greens. Arugula here.
• Yellow zucchini.

The base of the salad was zucchini that I ribboned using my handy peeler. Then arugula, peaches, and corn on top. I kept the dressing light to let the produce flavors shine through. We had limes laying around so I made a lime vinaigrette, adding in olive oil, honey, a bit of mustard (to hold everything together), salt and pepper. The lime and honey was a perfect complement to the juicy peaches. I loved how well the salad piled up with the zucchini ribbons 🙂

Full recipe below 🙂

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Summer Market Salad

An easy summer salad inspired by the farmer's market, topped with a honey lime vinaigrette

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 big salads

Author Andrea @ French Pressed Kitchen

Ingredients

Salad Ingredients

• 2 yellow zucchini
• 1 bunch arugula
• 2 ears fresh sweet corn
• 1 peach sliced

Dressing Ingredients

• ¼ cup extra virgin olive oil
• ¼ cup lime juice about 1 big lime
• ½ teaspoon mustard
• 1 teaspoon honey
• Pinch of salt

Instructions

• Bring a pot of water to a boil. Shuck the corn in the meantime. Once boiling, add the ears of corn and cook for about 5 minutes. Remove and let cool.
• Make the dressing: mix all the dressing ingredients in a small bowl or jar until well combined (the mustard will help keep everything together). Set aside.
• Next, thinly slice, spiralize or ribbon your zucchini. Place on a plate or in a large bowl and top with arugula.
• Once the corn is cool, carefully slice the kernels off the ear into a bowl or onto a cutting board.
• Top the salad with the corn + peaches, then drizzle on the dressing and dig in!!

Notes

You can also marinate the zucchini in the vinaigrette for extra flavor. This works well if your zucchini is thickly sliced.

I hope you are inspired to check out your local produce and make something easy, fresh and delicious this weekend!!

Bon appétit 🙂

The post Summer Market Salad appeared first on French Pressed Kitchen.