INGREDIENTS:

• 4 tablespoons butter
• 2-3 cloves garlic, minced
• 1 cup uncooked white rice
• 1 cup water
• 1 cup milk
• 1/2 teaspoon salt
• 1/3 cup fresh grated parmesan cheese
• 1/2 teaspoon parsley (optional)
• Splash of milk, if desired

INSTRUCTIONS:

1. Sauté garlic and rice in butter in a medium-sized saucepan over medium heat until garlic is fragrant (about 3-4 minutes). 
2. Add water, milk and salt then bring to a boil. Reduce heat to low (or maybe a little higher depending on your stove – you want to keep it at a slight simmer), cover and cook for 20 minutes or until rice is tender, stirring occasionally. Don’t mess around with your rice too much – just stir occasionally with a fork to make sure it’s not sticking to the bottom.
3. Stir in parmesan cheese and parsley. If you would like yours to be creamier, add a splash of milk. Taste for salt and add more if necessary. Cover, turn off heat and let rest for 5 minutes. Enjoy!

Oven: 400 degrees Total Baking time: 40 min

Ingredients:

4 leeks cut in half and washed

3T olive oil

1 tsp salt

1/2# Prosciutto

1/2# Gruyere Cheese

2 T butter, cut into cubes

½ c chopped walnuts

Directions:

Saute leeks in skillet covered with water

When “soft” remove from skillet and let cool

Butter 9×13 oven baking dish

Place leeks into baking dish

Sprinkle with salt

Pour Olive Oil over leeks

Layer slices of Prosciutto onto top of leeks

Place in oven 20 minutes, until Prosciutto crispy

Remove from oven and top with butter

Top with Gruyere Cheese and walnuts

Put back into oven until cheese melted, about 20 minutes

SERVES8 to 10

INGREDIENTS

• 1 pie dough, homemade or store-bought
• 6 slices bacon
• 1 1/2 pounds red tomatoes, ripe, thickly sliced
• 1/2 teaspoon kosher salt
• 3 tablespoons fresh thyme leaves
• 3 ounces shredded sharp cheddar cheese (about 3/4 cup)
• 1/2 cup mayonnaise
• 1 teaspoon freshly ground black pepper
• 1/2 cup butter cracker crumbs (about twelve 3/4-inch crackers), such as Ritz

INSTRUCTIONS

1. Preheat the oven and roll out the pie crust. Arrange a rack in the middle of the oven and heat to 350°F. Roll out the pie dough to an 11-inch round, then transfer to a 9-inch glass or ceramic pie plate.
2. Crimp the edges of the crust. Roll the edges of the dough about 1/2 inch over on itself, then crimp or flute. Refrigerate while the oven heats.
3. Blind bake the pie crust for 20 minutes. Line the chilled pie shell with parchment paper, then fill with dried beans or pie weights. Bake for 20 minutes.
4. Cook the bacon until crisp. While the pie crust bakes, place the bacon in a large cast iron skillet over medium-high heat and cook until crisp, 8 to 12 minutes. Remove from the pan to paper towels to drain.
5. Cool the pie crust. Place the crust on a wire rack and carefully remove the parchment and beans or weights. Set aside to cool while assembling the rest of the filling ingredients.
6. Salt the tomatoes and chop the bacon. Arrange the tomato slices in a single layer on a double layer of paper towels and sprinkle with salt. Finely chop the crisped bacon. Pat the tomatoes dry with another double layer of paper towels.
7. Layer the tomatoes, bacon, and thyme in pie shell. Reserve 3 to 4 slices of tomato for the top of the pie. Arrange 1/3 of the remaining tomato slices evenly in the pie shell. Sprinkle with 1/3 of the bacon and 1/3 of the thyme. Continue layering the tomatoes, bacon, and thyme for a total of 3 layers.

1. Top the tomatoes with the mayo and cheese. Place the cheese, mayo, and pepper in a small bowl and stir to combine. Spread the cheese mixture on top of the tomatoes in an even layer.
2. Sprinkle with the cracker crumbs and reserved tomato slices. Sprinkle with the cracker crumbs, then place the reserved tomatoes on top.
3. Bake for 40 to 45 minutes. Bake until the pie is golden-brown and bubbly, 40 to 45 minutes.
4. Cool for 15 minutes before slicing. Remove the pie to the wire rack and cool at least 15 minutes before slicing. Serve hot or at room temperature.