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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

Heirloom Tomato & Cheese Tart

Day 2 of Tomato Week- It's been a while since I baked something so a Tomato and Cheese Tart sounded like a good idea. This tasty tomato tart is a delicious & fast summer dish that can be served for almost every meal. The stand out is this combination of Fresh Oregano, still juicy baked Tomatoes on melted Aged Cheddar, topping a crispy light dough.

Here's my recipe for Heirloom Tomato & Cheese Tart:

Heirloom Tomato & Cheese Tart

Cooking for Kishore

This tasty tomato tart is a delicious & fast summer dish that can be served for almost every meal.


  • 1 lb Heirloom Tomatoes, cleaned & sliced thinly
  • 1.5 Cup Flour
  • 1/2 Cup Grated Parmesan
  • 1/4 Cup Olive Oil
  • 1 Large Egg
  • 1.5 Cups Aged Cheddar, Shredded
  • A Few Sprigs or Fresh Oregano
  • Salt & Pepper


  1. Mix the flour and grated parmesan together in a bowl, then add the egg, and oil. Mix until it makes a course dough, add cold water if needed. Make into a flattened disc, wrap and put in the fridge.
  2. Preheat the oven to 400F. Slice the tomatoes and shred the cheese.
  3. Lightly flour a 10" tart pan, and roll out the dough to fit. Use your fingers to full press it into the shape you need.
  4. Spread the cheese around the pastry dough, then place the sliced tomatoes on top. Sprinkle with salt, pepper , and fresh oregano. Bake in the oven at 400F for 30-35 minutes.
  5. Allow to cool slightly before serving. Enjoy!

Yield: Serves 6

Prep Time: 10 mins.

Cook time: 35 mins.

Total time: 45 mins.

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Calories: 292 per serving


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