Tomato Crustade

This was inspired by a great blog, A Taste of Beirut - so very Lebanese in style, but definitely French influenced with lavender and mustard. I have fresh lavender in my herb garden but also have tarragon, which would work beautifully as well (as would basil chiffonade). A great little appetizer when tomatoes are in season - our Greenfield Hill Farm is swarming with tomatoes already - and this requires the best tomato you can find - none of those tasteless, factory tomatoes you find in large supermarkets will do here.

1 12”x12” section puff pastry
2 large ripe gorgeous, unctuous, delicious fresh ripe tomatoes, VERY thinly sliced
1 Tbsp small capers
1 Tbsp fresh lavender or tarragon leaves (I use lavender here)
2 Tbsp really very good Dijon mustard (I use a mix of Dijon and Country-style Dijon)

Preheat oven to 375F. Lay out the puff pastry on parchment paper on a baking pan. Slather the mustard on the pastry. Top with the tomatoes, overlapping each by a bit. Scatter the capers and the lavender on top. Salt and pepper to taste. Sprinkle tomatoes with a good dash of olive oil. Bake for 45-50 minutes, until the tomatoes are well roasted and the crust is browned nicely. Cool slightly and slice across diagonals to make individual serving wedges.

Black and Kidney Bean Cheese Burgers

This is not a great week for 'Meatless Monday' so I'll post this bean burger today - not tomorrow! But if you are serving anyone vegetarian tomorrow - go for this; it'll feel right at home at any BBQ.

1 medium carrot, peeled and quartered
1 small onion (size of a lime) quartered
1 jalapeno pepper, quartered
2 cloves garlic, peeled and quartered
palmful cilantro
1 16-oz can black beans, drained
1 can light red kidney beans, drained (not dark red)
1 tsp powdered cumin
1 tsp salt
½ tsp black pepper
1 cup grated Cheddar cheese
1 cup cooked brown rice or other leftover grains
¼ cup Besan (chick pea flour – or gluten free flour)
¼ cup bread crumbs
1 egg, very well beaten

If the rice is cold, zap it in the microwave for 30 seconds to make it a bit warm and stickier. In a food processor, pulse the carrot, onion, jalapeno and garlic until very finely minced. Transfer to a large bowl. Repeat with the cilantro (or parsley if you prefer). In batches, pulse the beans a few times just until they are very coarsely ground, not puréed. Transfer to bowl. Add the cumin, salt, pepper, cheese, rice, besan and bread crumbs and gently mix together. Gently fold in the beaten egg. Allow mixture to firm-up by cooling in the refrigerator about an hour. Form into eight patties. Carefully fry in a well-oiled non-stick skillet until browned on one side. Carefully flip and cook remaining side. Serve with your favorite condiments.

Cook's note: I have never met a bean burger that will hold up on a gas or charcoal grill grate. I doubt this would work on anything but a flat skillet.