Zucchini and Tomato Tartlets (1 large tart or 4 small tartlets) INGREDIENTS (SERVES 4): Handful of Cherry Tomatoes sliced 1 zucchini sliced Salt & Pepper to Taste Red Pepper Flakes FILLING (CAN PRE - MAKE AND BRING IN A JAR IN THE COOLER): 1 clove minced garlic 1 Tablespoon of Olive Oil 1 ½ Cup Ricotta
3. Bake crust for 5 to 8 minutes, until is starts to turn golden brown. Let crust cool for 5 minutes or until you can handle it. 4. Prepare filling: in a small bowl combine garlic, olive oil, ricotta, and Salt and pepper. Stir until well mixed. Set aside. 5. Slice tomatoes and zucchini. 6. Spoon filling into tartlet pans, leaving enough room at the top for vegetables. 7. Place zucchini and tomato slices on the top in a pleasing pattern. 8. Brush the top with olive oil. Sprinkle with salt and red pepper flakes (optional). 9. Bake for 10 - 15 minutes. Let cool and enjoy!
CRUST: 1 Box of Pre - Made Pie Dough COOKING UTENSILS: 4 mini tartlet pans or one large pie pan Knife Cutting Board Small Bowl Spoon STEP - BY - STEP INSTRUCTIONS: 1. Preheat oven 400 °
2. Spray mini tartlet pans with Pam or rub with butter and cover the bottom of the pans with the dough, cutting off extra around the sides.
Watermelon Refresher INGREDIENTS: Watermelon (chop ahead of time and keep in cooler) Coconut water Lime Juice Lime Garnish
COOKING UTENSILS: Knife Cutting Board Glasses
STEP - BY - STEP INSTRUCTIONS: 1. Chop up watermelon into small chunks. Fill glass halfway with watermelon chunks. 2. Squeeze half a lime in your glass. 3. Fill with coconut water. Garnish with watermelon and lime. Enjoy! 4. (optional) soak watermelon chunks overnight in vodka.
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