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Posts Tagged ‘bread’

by Sarah Steimer

Grilled bread salad with sweet peppers and onions

A grilled bread salad might sound sort of dry, but this dish had the perfect amount of dressing. It was so easy to make, too! The hardest part was remembering what I had to pick up from the grocery store.

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by Sarah Steimer

Lavash with oregano, cheese and sesame seeds

I love when restaurants serve soup with nice flat, crispy crackers like this lavash. It keeps you from filling up on a hunk of bread, and they offer a wonderful, salty bite in between slurps. Make this at home to really jazz up your own soup night.

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by Caitlin Saniga

Grilled cheese with mushrooms and sun-dried tomatoes

What does one do when the grocery store gods mark mushrooms and muenster cheese on sale? One stocks up on pumpernickel bread, grabs sun-dried tomatoes from the pantry and makes grilled cheese.

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by Sarah Steimer

Broccoli-cheddar grilled cheese

The concept is pretty obvious: the sandwich version of the beloved broccoli-cheddar soup. (If you prefer the liquid version, check out Caitlin’s popular recipe here.)


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by Caitlin Saniga

Use your favorite types of olives in this bread. And when serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, course salt and herbs.

Use your favorite types of olives in this bread. And serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, coarse salt and herbs.


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by Sarah Steimer

Poached egg over wilted greens with bacon and tomatoes

This is sort of a deconstructed breakfast BLT. Definitely play around with what sort of greens you use. My turnip tops were a bit earthy, which played nicely with the peppery arugula and sweet-acidic tomatoes. Of course the bacon and egg added all the fattiness I needed.


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by Caitlin Saniga

Zucchini cornbread

This cornbread-zucchini bread hybrid has the best qualities of each. It’s slightly sweet and a bit crumbly, but moist.

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by Caitlin Saniga

Garlic toast with tomatoes and eggplant

This little vegetable combination is one I’ve perfected and treasured over the past couple of weeks. Eggplants and heirloom tomatoes have been in abundance at the market lately, and whenever I’m craving something fresh and filling and tasty, I spend the 15 minutes making this. With a little extra oil, the vegetables can be served with pasta or grains.


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by Caitlin Saniga

Cheesy tomato quick bread

This recipe is a wonderful way to use up a surplus of tomatoes from the garden. That’s not to say that my garden is overflowing with tomatoes. The ingredients for my bread kept arriving in paper bags on my doorstep, gifts from a thoughtful neighbor who has too many tomatoes on his hands. Also, this bread smells like pizza while it’s baking.


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by Sarah Steimer

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Pretty much every ingredient you see here had just made its way to our apartment from the farmer’s market. Have more veggies or a different bean to throw in? Go right ahead. The idea is to use fresh produce and your favorite flavors (garlic!).


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