Grilled Avocado, Tomato, Red Onion Salad
10 tomatoes, quartered
4 avocados, peeled, halved, and pitted
Extra-virgin olive oil, for drizzling
1 red onion, sliced
1 cup pesto sauce
1/2 cup pine nuts
Preheat a grill over medium heat. Cover a large tray with tomato quarters, and set aside. Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.
Blueberry Cream Cheese Tarts
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
12 vanilla wafers
1 (21-ounce) can blueberry filling, (or other pie filling)
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, (or pie filling of your choice)