Rodney and Christine of Blue Lizard Farm ALWAYS have amazing arugula, so I knew I would be stopping by to get that from them. The recipe also called for dill, mint and parsley. Janet at LOVE on your plate had parsley and the Intuitive Forager had dill and lemon mint from Crossfire Ranch. Unfortunately there was no goat cheese at the market that particular week, so I had to pick up that and some yogurt else where.
So you mix the goat cheese and yogurt, add your chopped herbs, salt & pepper and spread that on your tart. Bake at 375 for 30 to 35 minutes.
Toss your arugula with olive oil, salt and pepper and toss it on top when the tart comes out of the oven.
This is a repost from 4farm2mrkt.com
About Michael Renken
For the Past couple of years, while I have been working on planning our future ventures, I have been staying busy working locally in Las Vegas with Conferences and Conventions. With my Lighting experience the past 30 years with; TV, Video, Theater, Opera, Ballet and everything in-between, along with the numerous TV events I have been involved with make evolving into Video Production seamless. With each new video we create our vision and creative inspiration continues to evolve. So we venture into our new adventures, here is a little Past, Present and Future. Keeping busy and finding new inspiration helps to keep the creative juices flowing. After a long career in Lighting in the Entertainment Industry, it is time to branch out and expand. I started out in college pursuing Acting and Directing and took a right turn towards the technical side. Now I am pursuing Projects that combine both of these, along with the Business Education we learned while running a A Warm Wish Gift Baskets for just one month shy of 10 years(2008 happened). The recent election has shown us that we need to take matters into our own hands to help shape the world we want to live in. And now Floating Boats
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