Monday night I had the great pleasure to make a Roasted Tomato & Ricotta Tart which I found on Marie’s Proud Italian Cook blog. This was a huge success over here at Casa Bencomo…. So much so that I turned around and made something similar last night. I followed Marie’s directions exactly and just replaced the tomatoes with asparagus & red onions for Tuesday night. I had never used puff pastries before & was delighted by the ease of incorporating them into a meal. This recipe is extremely versatile and I bet there are a thousand different ways to switch up this dinner tart.
I made double use of the oven by baking my sweet potato rounds at the same time (40 minutes at 400, lightly coated with EVOO, salt, pepper). And, for the chicken…. well, Deeda at Passionate About Baking inspired me to use my last Meyer lemon (boohoo!) with her Citrus Makes Me Happy post. I marinated the breasts in lemon juice, diced lemon rinds (oh so sweet!), EVOO, sea salt & pepper. Then, cooked them in a large skillet with the marinade. Once they were done, I added more lemon juice & chopped fresh parsley. This was a surprising easy meal to make – less than an hour from the time I walked through my front door until we sat down for dinner. In fact, there was time to pour a glass of wine while I had everything in progress. Bliss.
On a COMPLETELY different note….. I have to share this photo with you. This is my son & Michael Phelps!!!! There was an International Swim Meet in Santa Clara this past weekend which we all attended. It was so much fun to be there watching all the hot-shots, Olympians & future hopefuls swim. We were surprised by the accessibly to these swimming stars and my son was awestruck to meet so many of his heroes. Every swimmer & coach (Bob Bowman!) that he spoke with was extremely kind and encouraging to him – they left an indelible mark. I only have Phelps here because he’s the most recognizable one.
my son is the little one