Soup & Sandwich night on the menu on Buzzfeed's $20 week of vegan meals!.. this was my splurge. Bread. I went with a local sourdough from Duke's Bread. Roasted Carrot Soup with Carmelized Onion & Hummus Sandwich was the meal plan. It looks like a recipe for college students as it was mentioned it was for making in between classes. It was simple, needed more seasoning so I spiced it up. Sandwich I went open faced style but was an interesting idea.
This is another great one of Martha's easy Everyday Food recipes. Roasting the cherry tomatoes with some fresh breadcrumbs adds a nice touch after I get tired of eating them out of my garden right off the vine!
Cherry Tomato Crisp
2 slices white sandwich bread
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley
1 tablespoon olive oil
1 clove garlic, chopped
1 1/2 pounds cherry tomatoes
1. Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
2. In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.
I love paging through magazines and setting aside inspiring recipes for another day. This one, for tomato-avocado toasts came from Martha Stewart's Everyday Food back in June 2005. Reminds me of a summer day, I would love to be eating this outside on my patio. But instead I'm stuck inside on this 20 degree day in Wisconsin!... but I do have my Brewer's Organics box of veggies to keep me company, which included a pint of cherry tomatoes and an avocado! And from my weekly Braise order, I do have a loaf of their hearth baked ciabatta in my house.
1 small baguette (5 oz)
2 tablespoons olive oil
1 ripe avocado
1 teaspoon fresh lemon juice
coarse salt and ground pepper
1 pint grape tomatoes, quartered
1. Preheat oven to 350 degrees. Slice baguette diagonally into sixteen
1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a
baking sheet until golden, about 8 minutes.
2. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl.
Mash with lemon juice; season with coarse salt and ground pepper. Spread on
toasted bread; top with grape tomatoes.
I love lavender!... I grow it, I buy natural products that contain it and have taken classes about the flower. I was thrilled to see my local co-op, Outpost, had a recipe in their magazine, Graze using it. I gave it a shot for a party and it got rave reviews. It's very tender, cake like. I served it with a peach butter to kick it up a notch.
Lady Cotswald's Lavender Tea Bread
from Outpost Co-op's Graze Magazine, Milwaukee, WI
Makes 1 large loaf
3/4 Cup Milk
2 Tablespoons dried lavender flowers, finely chopped (or 3 Tablespoons fresh flowers, chopped)
2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
6 Tablespoons Butter, softened
1 Cup Sugar
2 Large Eggs
1. Grease 9x5x3 inch loaf pan and preheat oven to 325 F.
2. In a saucepan, heat milk with lavender almost to a boil, then steep until cool.
3. Mix flour, baking powder and salt together in a bowl.
4. In another bowl, cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat.
5. Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean.
6. Let cool in pan 5 minutes, then remove to a wire rack.
7. When completely cool, sprinkle with confectioner's sugar. Slice into thin slices for serving.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".