I’m still on my summer flavors kick, with these Peach Pecan Oatmeal Cookies. They are, of course, made with dried peaches, so they aren’t really summer and you could make them year-round, but they are inspired by my love of summer and the amazing bounty available. Quick and easy to make; super healthy too.
I’ve been working on perfecting some “from scratch” and quick lunch recipes. This one is almost from scratch (meaning, I used puff pastry so that was store bought, but everything else was from scratch). A little less than 40 minutes from “still in the fridge” (though you do need to take out the puff from the freezer) to “completely devoured”. Plus that includes the photography time. I did burn my mouth though from one of the tomatoes bursting. I probably should have waiting a few more minutes before eating, but I was hungry.
This is a great tart for this time of the year when cherry tomatoes are so plentiful in the garden and at the farmer’s markets, but actually can be made year round because cherry toms are reliably decent even at other times of the year.
There is something very comforting about potatoes. So simple, so homey. But you can easily dress them up too, and that is what this recipe does: moves them from comfort potatoes to “cool looking special occasion potatoes”. They are tiny (about the size of a large marble, or a quarter). If you can’t find them at a farmer’s market, they also sell them in 1 pound nets at Trader Joes. Add shallot, thyme, lemon and salt/pepper to some butter, and voila. Yummy. And comforting.
