Tomato Tartlets

• 500 g (approx 17 ozs) pack ready made puff pastry
• Jar pesto
• Plum tomatoes diced - 4 – 6 depending on size
• 120 g (4 ozs) Feta cheese crumbled
• salt and pepper to taste
  

1. Preheat oven to 400 degrees F
2. Slice each square of puff pastry into 9 equally sized squares (think: tic tac toe board)
3. Press each square of pastry into a muffin pan
4. Drop a teaspoon of pesto into each pastry cup
5. Fill each cup with diced tomato
6. Sprinkle feta over each cup, then garnish with salt and pepper
7. Bake tartlets for 10-12 minutes, until golden

This recipe was generally inspired by the little tomato tarts found at Vegetarian Lunchbox.

Chipotle Sweet Potato Mash

• 1 lb. sweet potatoes
• 3 oz. butter
• 4 tsp. brown sugar
• 1 tsp. kosher salt
• 1/2 tsp. chipotle peppers
• 3 tbsp. heavy cream

1. Wash sweet potatoes. Place in pan and cover with foil.
2. Bake at 350° until potatoes are soft all the way through.
3. Meanwhile, heat butter with sugar, stirring to dissolve sugar.
4. Add salt, pureed chipotles and heavy cream. Bring to a simmer.
5. Remove skins from sweet potatoes and place in clean mixing bowl.
6. Add cream and butter mixture and mix with whisk until smooth.

Original recipe from Not Your Average Joes

Leek and Onion Vegetable Dip

INGREDIENTS

* 1/2 (1 ounce) package dry onion soup mix
* 1 (1.8 ounce) package dry leek soup mix
* 1/2 teaspoon dried dill weed
* 1/2 cup mayonnaise
* 1 (16 ounce) container sour cream

DIRECTIONS

1. In a medium bowl, mix together dry onion soup mix, dry leek soup mix, dried dill weed, mayonnaise and sour cream. Allow the mixture to chill in the refrigerator at least 1 hour before serving.

From AllRecipes