Beet, Goat Cheese and Honey Tarts

Ingredients:

• 1 golden beet
  2 tablespoons olive oil
  1 sheet puff pastry, thawed
  1 egg + 1 teaspoon water, beaten
  6 ounces goat cheese
  1/4 teaspoon salt
  1/4 teaspoon pepper
  3 tablespoons honey
  fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
   2. Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn't turn red.
   3. Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.

http://www.howsweeteats.com/2014/08/roasted-beet-goat-cheese-and-honey-drizzled-tarts/

Crispy Edamame Fritters

Ingredients:

• 12 ounces of fresh edamame-- boiled. 
  ½ cup 2% low-fat milk
  1 egg yolk
  ¼ teaspoon soy sauce, plus more for serving
  ½ cup bread crumbs
  Vegetable oil, for panfrying
  Finely chopped cilantro or mint leaves, for garnish (optional)

Instructions:

1. 1. In a blender, combine the soybeans with the milk. Slowly pulse to coarsely chop the soybeans. Continue pulsing, scraping down the sides of the blender with a rubber spatula as needed, until the mixture is coarsely mashed. Transfer the mixture to a medium bowl.
   2. Add the egg yolk, soy sauce and 1 tablespoon of the bread crumbs to the bowl. Mix well. Scoop out about 2 tablespoons of the soybean mixture at a time and use your hands to press the soybean mixture into patties about 2 inches in diameter.
   3. Line a wire rack with parchment paper. In a large skillet set over medium heat, warm 2 tablespoons vegetable oil. Meanwhile, pour the remaining 7 tablespoons of bread crumbs into a small bowl. Gently place the patties in the bowl and coat them thoroughly on all sides with the bread crumbs.
   4. Working in batches, fry the patties until crispy and golden brown, 2 to 3 minutes per side. Transfer the finished patties to the prepared rack. (These patties can be very fragile, so flip and transfer them gently.) Continue adding small amounts of oil to the skillet, as needed, to fry each batch. Garnish with cilantro or mint, if desired, before serving warm with soy sauce.

http://www.purewow.com/entry_detail/recipe/7784/Vegetarian-fritters-take-an-Asian-spin.htm

The Mothership Tomato Salad

Ingredients:

• 2 1/4 pounds mixed ripe tomatoes, different shapes and colors
• Sea salt and freshly ground black pepper
• A good pinch dried oregano
• Red wine or balsamic vinegar
• Extra-virgin olive oil
• 1 clove garlic, peeled and grated
• 1 fresh red chile, seeded and chopped

Instructions:

1. This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
2. If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
3. Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
4. Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
5. Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
6. This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.

http://www.foodnetwork.com/recipes/jamie-oliver/the-mothership-tomato-salad-recipe.html