Feeds:
Posts
Comments

Posts Tagged ‘toast’

by Caitlin Saniga

Mushrooms always reduce in size when they cook. This recipe could easily be doubled for larger portions or for larger parties.

Mushrooms always reduce in size when they cook. This recipe could easily be doubled for larger portions or for larger parties.

(more…)

Read Full Post »

by Sarah Steimer

alkdjfalksdjf

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!).


(more…)

Read Full Post »

by Caitlin Saniga

Classic panzanella

I discovered my love of panzanella last year when I made a panzanella salad with heirloom tomatoes and pickled red onions. There’s something about the soft toast with charred flavor and fresh vegetables that’s so appealing. This time I used Tuscan bread and cucumbers and stuck with hearty beefsteak tomatoes.


(more…)

Read Full Post »

by Caitlin Saniga

Strawberry and whipped mascarpone crostini

You’ve probably had strawberries and whipped cream before. But mascarpone cheese adds another level of luxury to the classic combination. Paired with the crusty, buttered toasts, it almost reminds me of an airier strawberry cheesecake.

(more…)

Read Full Post »

by Caitlin Saniga

Crostini with hummus and spinach-olive slaw

This is a no-fuss crostini that’s sure to impress. Prepare your own hummus or use your favorite store-bought version. We won’t tell!

(more…)

Read Full Post »

by Sarah Steimer

I love artichoke hearts and I feel like they're overlooked among spring veggies. Artichoke hearts have such a great bite of juiciness that work great on something like a simple crostini.

I love artichoke hearts and I feel like they’re overlooked among spring veggies. Artichoke hearts have such a great bite of juiciness that work great on something like a simple crostini.

(more…)

Read Full Post »

by Caitlin Saniga

Crostini with roasted garlic-pea puree, asparagus and pine nuts

These pretty little crostini bites were bursting with spring flavor, and they were a snap to whip up.

(more…)

Read Full Post »

by Sarah Steimer

I love a nice, light sandwich for lunch, and these two don't require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

I love a nice, light bite for breakfast or lunch, and these two don’t require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

For the radish and scallions over Greek yogurt:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons plain Greek yogurt. Top with one small, thinly sliced radish and one scallion, sliced on an extreme angle. Sprinkle with fresh crushed pepper.

For the apple with cinnamon over ricotta:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons ricotta and sprinkle with ground cinnamon. Top with 1/4 of an apple, such as a Gala, sliced thin. Sprinkle again with cinnamon.

Recipes adapted from: Bon Appetit here and here

Read Full Post »

by Sarah Steimer

There isn’t much physical work involved in this (cutting, blending), but it’s best to start your prep work early. My vegetables needed to be in the oven for quite a while longer than I expected. But it makes the house (or in my case, apartment) smell awesome in the meantime.

  • 4-5 cups fresh tomatoes, cut in half or quarters (about 4 regular tomatoes)
  • 4-5 medium-large carrots, peeled
  • 1/2 medium onion, sliced into large wedges
  • 5-6 medium or large cloves of garlic, peeled
  • 6 sprigs fresh thyme, leaves removed from stems
  • olive oil
  • salt and pepper
  • 2 cups chicken or vegetable stock
  • 1 teaspoon paprika (hot or sweet)
  • 2 slices of hearty bread
  • 2 slices fresh mozzarella

Arrange the tomatoes, carrots, onion and garlic in a baking dish or pan (I prefer a baking dish for the higher sides). Drizzle the vegetables with olive oil and season with salt, pepper and most — but not all — of the thyme. Toss to coat the vegetables, keeping them in a single layer.

Roast the vegetables at 350 degrees for about 40 minutes, or until a fork can be easily inserted into the carrots (my vegetables took closer to an hour for whatever reason — have patience!).

Remove the vegetables from the oven and let sit while you bring the stock to a simmer in a medium pot or dutch oven. When ready, add the vegetables and the pan juices to the stock. Simmer for about 10 minutes.

In the meantime, sprinkle the bread with olive oil and top with the mozzarella slices.  Place the bread on a metal pan or right on the your oven rack under the broiler. Allow the bread to toast under the broiler for about 2 minutes — always keeping an eye on it as it will toast quickly. Remove and sprinkle with the remaining thyme.

Once the vegetables have simmered, add the contents of the pot to a blender and puree until smooth. Return the soup to the pot and stir in the paprika. Season again with salt and pepper if necessary.

Serve the soup with the mozzarella and thyme toasts.

Makes two-three servings.

Recipe adapted from: The Gouda Life

Read Full Post »

by Caitlin Saniga

To bulk up the number of servings in this recipe, serve the panzanella over arugula or a mix of greens.

  • 4 cups day-old bread, cut into 1-inch cubes and broiled until brown (I used a roasted garlic loaf.)
  • 3 medium heirloom tomatoes
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 cup pickled red onions
  • 1/4 cup loosely packed basil, torn
  • 6 mint leaves, torn
  • 12 kalamata olives, sliced
  • salt and pepper

Place the toasted bread cubes in a large mixing bowl. Roughly chop the tomatoes on a cutting board and add both the tomatoes and the juice to the bowl of bread. In a small bowl, whisk together the olive oil and vinegar. Pour the mixture over the bread as well. Thoroughly toss to combine, and set aside, letting the bread soak for about 20 minutes.

When the croutons are soft but not mushy, gently mix in the pickled onions, basil, mint and olives. Season with salt and pepper. Serve immediately.
Stored in an airtight container, the salad holds for 1day in the fridge.

Makes 4 servings.

Recipe adapted from: Urban Pantry

Read Full Post »

Older Posts »