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An Original Recipe by Angela Trentadue
As easy as gazpacho is, I do not have time to make it despite the fact that my kitchen table is over-burdened with tomatoes. But I’m craving it, and this is what came of that need. I’m not usually a fan of cold-rice dishes, but the juicy tomatoes, spicy pepper and potent sour cream topping keep tempting me and satisfying my craving.

In a small bowl, mix together:
1/2 c sour cream
1 clove garlic, finely minced
1 tsp spanish paprika
1 tbs lemon juice
pinch of sea salt
Adjust flavor, adding more lemon, garlic or salt. Set aside.

Into a large bowl, put
2 c cooked rice (any variety)
2 large tomatoes, diced
1 cucumber, peeled and seeds scooped out, diced
1 small red or yellow onion, small diced

Gently mix together to fully incorporate into rice, breaking up any clumps. If you’d like the mix to be juicier, add more tomatoes and/or cucumber. Finally, in small amounts at a time, mix in: 1 jalapeno, ribs and seeds removed, finely minced.
Adjust the seasoning with salt and pepper.
Top with a dollop of sour cream mix and enjoy.

An Original Recipe by Angela Trentadue
I was working on an organic farm when I was first introduced to ground cherries. We grew three different varieties of them and had taste tests at the end of harvest to experience the different attributes of each. I enjoy finding unexpected ways to use them, particularly in savory dishes. I think they go well with pine nuts, chiles, summer squash or chicken. But here I’ve given a sweet option. If you don’t have a tart pan, use a pie pan or cake pan, but the tart pan really helps show off how pretty this is.

For the crust, pulse together in a food processor:
1 1/2 c all-purpose flour
1/2 c yellow cornmeal
1 tbs sugar
1/4 tsp salt

Add:
1/2 c (1 stick) cold unsalted butter, cut into pieces

Pulse a few times until the mixture resembles course meal with some small (pes-sized) lumps. Drizzle with 4 tablespoons ice water and pulse a bit more until the mixture just starts to come together. Gently squeeze a small handful: if it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and testing each time.
Once dough comes together, press evenly into the bottom and up the sides of an 8” tart pan. Smooth the dough with the back of a large spoon, floured if necessary, and slice around the edges to trim the top. Chill crust until firm, about 30 minutes.

Preheat oven to 400. Bake crust until the edges are golden, about 25 minutes. Let cool.
While the crust is cooling, prepare the filling.

Mix together:
6 oz mascarpone cheese (substitute cream cheese if you can’t
get mascarpone)
2 tbs honey

Mix together until creamy and all lumps have disappeared. When the crust is completely cool, spread filling evenly into the shell and chill at least 30 minutes to set.
There are two option for the topping.
Quick topping #1:
In a small saucepan over low heat, warm 2 tablespoons honey. Meanwhile, remove the husks from 1 pint of ground cherries. When the honey is warm and runny, pour over ground cherries and toss gently to coat. Pour ground cherries on top of the tart so they create a pile. Chill at least 1 hour before serving.
Topping #2:
Warm honey as in topping number one. Remove husks from ground cherries and trim off the top to remove the stem and create a flat surface. Gently toss the cherries with the warm
honey. Working in a circular pattern, lightly press the cherries into the filling with the flat side down. Chill before serving. Tart must be kept in the refrigerator up to 5 days.