Tomato and Melted Cheese Open Faced Sandwich

Although the BLT usually steals the spot light at this time of year with all of the field ripened tomatoes around, another great way to enjoy them is simply in an open-faced sandwich covered in melted cheese. It is really hard to beat the tomato and cheddar combo, especially if that cheddar is all melted and good but throw a touch of tangy mayo and fresh cracked black pepper and you've really got a winner in under 10 minutes!

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Corn and Black Bean Quesadillas with Roast Zucchini Salsa

When you make the corn and black bean tacos with roast zucchini salsa be sure to make a double batch as the leftovers are great in other dishes like these quesadillas. You really cannot go wrong taking the sweet caramelized corn along with the creamy black bean and the fresh and tasty zucchini salsa with a nice spicy heat and wrapping them all in a toasted golden brown tortilla along with plenty of melted cheese! Once the corn and black beans and zucchini salsa are made these quesadillas only take a few minutes to make which is good because you will want to make them all the time! What a great way to enjoy some of the last of summers produce!

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Fig and Gorgonzola Crostini with Honey

Sweet figs and tangy blue cheese is a fabulous flavour combination and when I came across the idea for these fig and gorgonzola crostini on Tartlette I immediately knew that they would be amazing! In addition to the figs and gorgonzola, these crostini also have walnuts, thyme fresh cracked pepper and a drizzle of honey for even more sweetness to balance the tangy gorgonzola. The crostini are as easy to make as assembling them and then broiling them until the gogonzola just starts to melt and gets nice and creamy. Despite being so easy to make these fig and gorgonzola crostini are definitely a crowd please at a party and they also make for a nice light meal.

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Guacamole BLT

This has to be one of my favourite times of the year with all of the fresh field ripened tomatoes! I am a big fan of tomatoes and it is hard to beat a field ripened tomato so I have been picking them up by the basket full lately. Of course one of the best ways to enjoy some tomatoes is in the ever so simple and yet ever so good, BLT! BLT's are great with just the bacon, lettuce and tomato but I always have fun adding different things and this time it was a cool and creamy guacamole. Guacamole and bacon are a fabulous flavour combo and the tomato and avocado combo is hard to beat so you know that this guacamole BLT sandwich is going to be a winner!

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Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema

Summer is quickly coming to an end and although I looking forward to seeing all of the fall produce, I am not quite ready to let go of summer. In particular, I have really been enjoying a lot of corn on the cob and zucchini and I figure that I should get my fill of them while they are still plentiful! I had been thinking about using both the corn and zucchini combo in tacos for a while but I kept bouncing back and forth on how exactly to do it until the idea of using a zucchini salsa hit and I knew what I wanted to do. I was thinking that sweet corn and creamy black beans would make a perfect taco filling when paired with the zucchini salsa and a tasty roasted poblano crema would finish the tacos off nicely along with some crumbled cotija cheese.

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Roast Zucchini Salsa

Not too long ago a made an absolutely fabulous swiss chard pesto that was really more of a combination of a pesto and a salsa, and I have been fascinated by the idea ever since. With all of the zucchini around these days I was thinking that a zucchini salsa/pesto would be a great way to enjoy some! At its base this zucchini salsa looks like a basic pesto with the basil being replaced by zucchini, the pine nuts replaced with pepitas and the lemon juice replaced with lime juice. From there some more salsa like ingredients are added including some spicy jalapeno peppers and fresh cilantro. Of course I decided to roast the zucchini first to tenderize it and bring out more of its flavour! Because of the roasting, this salsa takes a bit of time to make but well worth it! The roasted zucchini goes amazingly well with all of the flavours in this salsa and the creaminess of the pureed pepitas adds a whole new dimension of texture.

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Roasted Poblano Crema

Sour cream, Mexican crema or if you are looking for a healthier alternative, Greek yogurt, are great condiments that can be used in all types of Mexican style dishes from tacos to burritos and beyond. Although it is super easy to just grab a spoonful of sour cream right from the container, why not take the opportunity to add more flavour to the dish by making a flavoured sour cream? With this in mind I decided to make this roasted poblano crema to go on the tacos that I was making. Poblano peppers have a mild heat that makes them perfect for something like this and roasting them mellows them out an bit and adds a nice smokiness to them. In addition to the roasted poblano peppers I added some garlic and green onion to the crema for even more flavour and some cilantro and lime juice for a bit of brightness.

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