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Beefsteak Tomato Gratin
Beefsteak Tomato Gratin
Preheat oven to 450 degrees F. Core the tomatoes. Cut each one horizontally into thick slices. Arrange a layer of tomatoes in a baking dish. Sprinkle on half the parsley, thyme and garlic, and season with salt and pepper.
Drizzle with 1 tablespoon of the oil. Top with the remaining slices, seasoning them as before with the remaining parsley, thyme and garlic; salt and pepper; and 1 tablespoon of the oil.
Bake for 35-40 minutes, or until tomatoes are soft and a little browned. Remove from the oven and sprinkle with the bread crumbs and Parmesan, then drizzle on the remaining oil. Bake 8-10 minutes longer, or until the crumbs are toasty. Remove from oven and let sit briefly to cool a bit before serving.
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Strawberry Salsa
Strawberry Salsa
Combine all the ingredients in a medium bowl. Cover and chill. Serve the salsa with a slotted spoon. Note: Store salsa in the refrigerator for up to 2 days.
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Strawberry Lemon Shortbread Bars
Strawberry Lemon Shortbread Bars
Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
Bake at 350° for 20 to 22 minutes or until lightly browned.
Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.
Spread strawberries over shortbread. Pour cream cheese mixture over strawberries, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.
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