the mullies: Set the Table 2017

A Plum, Pear and Pistachio Tart
Inspired by Ina Garten's Plum Tart found here.
This recipe 100% helped Northwestern Football beat Bowling Green (which unfortunately does not have any green in it's school colors) because I pounded the green pistachios and the shredded the green pear to oblivion and beyond.

Crust:
1.5 c gluten free flour blend (Pamela's brand)
1/2 c rolled oats (Hazzard Free Farm's Raw Oats found at Radical Root Farm Stand)
3/4 c chopped/pounded pistachios
12 Tbsp cold organic grass fed butter diced (or coconut oil or Earth's Balance Spread)
1 egg yolk (or flax egg)

Filling:
2 lbs plums quartered (Prairie Wind Family Farms CSA)
1 pear grated (Prairie Wind Family Farms CSA)
3 Tbsp Whiskey Peach preserves (Holcomb Hollow) *Use any preserves of your choosing!
3 Tbsp Coconut sugar
2 T avocado oil
1 Tbsp chia seed powder

Preheat oven to 400 degrees. You'll need a glass baking pan, springform pan, pie dish or tart pan. Two large bowls and a few large spoons or spatulas.
Crust prep: Place all dry curst ingredients in a large bowl. Using clean hands rub, the butter into the dry mix until you get a course bread crumb like consistency (or pulse ingredients together in a food processor until crumb consistency is reached). Mix in egg until fully incorporated. Press 1.5 cups of mixture into the bottom of your baking pan (and up the sides if you'd like).
Filling prep: Place all filling ingredients into a large bowl and mix thoroughly. Pour into the prepared "crusted" baking pan. Top with the rest of the crumbly crust. Bake for 35-40 minutes or until crust is beginning to brown and insides are bubbly. Let cool a bit and serve with the best quality vanilla ice cream you can find! Store in fridge and reheat for a great breakfast, snack or dessert!

I pounded these in a zip lock baggie first.

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Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles.
#CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin!
New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
My go to's for meal planning inspiration: 1. Jamie's Ultimate Recipes App + 5 Ingredients - Quick & Easy Food 2. Sarah's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table

Week 37's Game Plan:

I am taking a time out from meal planning this week! Letting my creativity flow... Probably making something with salmon, this I do know:)

Wrap it UP with last week's action:

I was so fun hosting our Florida friends who came up to get away from Irma for awhile. "Make your own Pasta" night was a hooting success and Kimberly Snyder's Pineapple Coconut Smoothie was loved by all.

Here's how I made mine and it served up 6 jam jars!

1 can organic light coconut milk
1 banana (Use 2 if you want to taste the banana. I wanted to "hide" it for a guest who has an aversion to them... and it worked!)
1 pineapple
1 c ice
1 tsp pure vanilla extract
1/2 tsp cinnamon

Blend in a high speed blender (I use a Vitamix) until smooth and garnish with a strawberry or two!

The leftover soffritto pasta topping went on my nachos the next day... oh yea! And you must check out Jules Aron out! I adore her Zen and Tonic cocktails book (found on sale at the Elawa Farmer's Market a few weeks ago - lucky me!) and hope to make every single lovely drink someday (in my dreams).