TOMATO ONION TART Prep: 10 minutes | Cook: 40 minutes | Servings: 6 2 large tomatoes 2 eggs, beaten 2 large yellow onions, thinly sliced ½ cup milk 1 tablespoon unsalted butter 1 teaspoon salt 1 8-inch pie crust ¼ teaspoon pepper 1½ cups shredded Swiss cheese Slice tomatoes and place onto towels to pull out excess moisture. Sauté onion in skillet with butter until soft and golden, approximately 10 to 12 minutes. Evenly line ungreased 9-inch pie pan or tart pan with pie crust. Bake crust at 425 F for 8 minutes on bottom or middle shelf of oven. Let cool. Spread alternate layers of onion, cheese, and tomatoes on top of pie crust, reserving ½ cup of cheese. Combine eggs, milk, salt, and pepper. Beat lightly, then pour over tart. Top with remaining shredded cheese. Cover loosely with aluminum foil and bake for 30 minutes, removing foil for last 5 minutes to brown cheese. Serve hot or at room temperature. Per serving: 293 calories, 18 grams fat (8 grams saturated fat), 21 grams total carbs, 2 grams fiber, 12 grams protein
MIXED BEAN SALAD (Shown on page 15) Prep Time: 10 minutes | Servings: 8 (as side dish) 15.5-ounce can kidney beans, ¼ cup olive oil drained and rinsed 1 tablespoon Dijon mustard 15.5-ounce can garbanzo beans/ 1 tablespoon dried onions chickpeas, drained and rinsed ¼ cup lemon juice (approx. 2 lemons) 14-ounce can quartered artichoke 2 tablespoons chopped garlic hearts, drained ½ teaspoon salt 12-ounce frozen shelled edamame/ ¼ teaspoon pepper soybeans, thawed Toss together beans, artichoke hearts, and edamame in a large bowl. Whisk all dressing ingredients in a small bowl. Pour dressing over salad and toss. Adjust seasonings to taste. Keep refrigerated for up to 7 days. Per serving: 211 calories, 8 grams fat (1 gram saturated fat), 26 grams total carbs, 7 grams fiber, 10 grams protein
ANTIPASTO SKEWERS Prep: 15 minutes | Servings: 15 16-ounce can garlic and dill pepperoncini peppers 8 ounces fresh mozzarella pearls 6.5-ounce jar herbed artichokes 6 ounces large black olives 6 ounces large green olives 8 ounces cherry tomatoes 1 cucumber, cut into chunks
8 ounces fresh mushrooms 16 ounces focaccia bread, cubed 5 ounces salami or summer sausage, cubed 5 ounces cubed provolone wooden skewers balsamic vinegar reduction, optional Italian herbs, optional
Drain peppers, fresh mozzarella, artichokes, and olives. Cut mushrooms if they’re quite large; otherwise leave whole. Assemble skewers by alternating ingredients of your choosing. If you’re looking for more flavor, sprinkle with Italian herbs or balsamic reduction. Serve immediately. Per serving: 226 calories, 11 grams fat (5 grams saturated fat), 22 grams total carbs, 2 grams fiber, 10.5 grams protein
16 OHIO COOPERATIVE LIVING • JULY 2019
