CHICOPEE, Mass. (Mass Appeal) – Summer is nearing it’s end but there’s still time to make some delicious recipes utilizing fresh summer crops! Gabriel and Kathy Lloyd, Owners of the food truck, ‘How We Roll’ out of Pittsfield showed us how to make a tomato pie and a watermelon salad.
Garden fresh tomatoes
Shredded cheddar cheese
Make 1 biscuit recipe from the Bisquick box
Use as a pie crust and bake it. Place either ceramic baking beads or another pie plate on top of it to keep it from rising out of control.
Layer in the pie crust (really high) the sweet onions sliced pretty thin (generally 1 big one) and the garden fresh tomatoes not too thin (about 2 lbs). Season each layer of tomatoes with salt, fresh cracked pepper and fresh basil.
Make a top crust with 2 cups shredded cheddar and 1 cup mayo. Mix the cheese and mayo with your hands and squish it all over the pie like a top crust.
Bake at 350 degrees for 45 minutes to an hour.
On the crust, I used half goat cheese, half mayo, but you have to have the mayo to make the crust.
Watermelon Feta Salad
1/4 cup good quality Balsamic Vinegar
1/2 cup good quality Olive Oil
1 tablespoon Dijon Mustard
1 tablespoon local honey
1 clove of garlic, minced
Salt and pepper, to taste
1 medium seedless watermelon, cubed
1/2 red onion, thinly sliced
3/4 cup fresh mint, chopped
8 ounces Feta cheese, crumbled