Look at what's cookin

My adventure's in feeding my family

Tomato and Goat Cheese Tart August 4, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Just the title of this dish alone makes me drool. I saw this recipe and new I had to make it. It is simply delicious, easy to make and was enjoyed by everyone who ate a slice.


  • 1 homemade or store bought pie crust
  • 5-6 medium tomatoes, sliced thick and squeezed gently to remove the pulp
  • 1 cup goat cheese
  • 1 tablespoon chopped fresh rosemary and oregano
  • 1 teaspoon sea salt
  • Zest of one lemon

photo 1


Preheat oven to 350 degrees.

Line a 9″ pie with pie crust. Let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust.

photo 2

In a small bowl mix goat cheese, oregano, rosemary, sea salt and lemon zest. Spread over the bottom of the pie.

photo 3

Layer tomatoes over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt.

photo 4

Bake for 35-40 minutes, or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil.

Remove from oven and let cool for at least 1 hour.

photo 5


Roasted Salmon in Herbed Yogurt Sauce August 2, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

It’s salmon season here in Alaska so I am always on the lookout for a new recipe. While I love grilled salmon, when you eat it multiple times a week (complaints complaints I know) you want to change it up. This recipe was simple a tasty, one to add to salmon rotation for sure!


  • 1/2 cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh dill, plus sprigs for serving
  • 2 tablespoons finely chopped fresh parsley
  • Juice of 1 lemon
  • Coarse salt and ground pepper
  • 1 side of salmon (3 pounds) or 8 fillets (6 ounces each)



Preheat oven to 450 degrees. Combine yogurt, mustard, dill, lemon juice and parsley; season with salt and pepper.



Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.

Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature.