Top 5: Food Blogs

I love food, I kind of like cooking (if I’m in the mood). These blogs have really helped me to become more creative and enjoy my attempts to satisfy my taste buds (and be healthy).

5. Better With Butter

I discovered this blog while searching for a way to make a healthier (and less salty) cracker. Love the photography here too!

4. Foodess

Again, love the photography here. The uniqueness and healthiness is what drew me to this blog.

3. Pass the Sushi!

Not as healthy, I suppose, but so *$*@# delicious. Love the ‘fake luna bar’ recipe! Those lil guys are how I survived 3 summers of camping and hiking.

2. The Faux Martha

This girl has great tips and all created with top-notch photography. Faux Martha, better than the real Martha?

1. Food Gawker

Drool….drool…look at the billions of recipes available. Every category ever!

Who’s hungry?!

Please vote for the featured scene for the header on my blog, too! I’ll tally the votes for Monday!

Savory Saturday: Fresh Ontario Field Tomato and Zucchini Tart

After daydreaming about a weekend adventure on Pelee Island, I think I should dedicate my meal tonight to fresh produce from this region. And, growing up near this area, I know tomatoes are popular and in season around Pelee Island.

Here we go:

Fresh Tomato and Zucchini Tart

– from Foodland Ontario

Preparation Time: 20 Minutes
Cooking Time: 5 Minutes
Baking Time: 25 Minutes
Servings: 8
  • 1-1/3 cups (325 mL) all-purpose flour
  • 1 tsp (5 mL) salt
  • 2/3 cup (150 mL) cold butter, cut in pieces
  • 1 tbsp (15 mL) olive oil
  • 1 medium Ontario Zucchini, diced (about 2 cups/500 mL)
  • 2 cloves Ontario Garlic, minced
  • Salt and pepper to taste
  • 1/4 cup (50 mL) each chopped black olives and fresh basil
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 thinly sliced Ontario Tomatoes

In large bowl, mix flour with salt until blended; cut in butter until it resembles coarse crumbs. Gather into rough ball. Press dough onto bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom. Prick all over with fork. Freeze 5 minutes. Bake in 350°F (180°C) oven for 25 to 30 minutes or until crust is golden brown. Cool completely on rack.

In frying pan, heat oil over medium-high heat. Add zucchini, garlic, salt and pepper; cook, stirring occasionally, until zucchini is tender. Cool to room temperature. In small bowl, mix olives with basil; scatter over crust. Top with zucchini and Parmesan. Arrange tomatoes in circular pattern, overlapping slightly. Serve immediately at room temperature.