January 22nd, 2020
Sometimes, the simplest meals are the best. Bread and cheese is one of those examples, and this sandwich is only a slight step beyond that. Perfect for lunch on a day where it’s just starting to get chilly and you want something warm and hearty that you don’t have to slave all day over. And there’s something a little more special about paninis, compared to plain old turkey sandwiches.
The New York City marathon is in a few more weeks, and although I’m not running this year, just thinking about it makes me remember all the days of turkey salads and turkey sandwiches I ate when my vegetarian diet wasn’t cutting it. I still eat mostly vegetarian dishes now, as I’m sure you can tell from reading this site, but I have a soft spot in my heart for all those turkey lunches. And good luck to everyone who is running this year!
Also, in case anyone has been having trouble finding old recipes, I have *finally* updates the archives! So check out all my old recipes here, or old style posts here. If there’s something you’ve been trying to find and couldn’t do it using the search function, try there.
Turkey, Tomato and Brie Panini Recipe
2 large ciabatta rolls
1/4 pound turkey
4 ounces brie cheese, sliced
2 plum tomatoes, sliced
Slice the ciabatta roll in half and fill with the tomatoes, brie and turkey. Â Brush olive oil over the top and bottom of the sandwich, and grill in a panini press for about five minutes, or until the cheese is melted and the tops are marked. Â Cut in half, and serve.
Makes 2 sandwiches.
January 20th, 2020
I can’t believe we’re already halfway through August — this summer has seriously flown by! For my first Texas summer, there haven’t been too many terribly hot days, amazingly enough. Most of the time, between our air conditioned cars, home, restaurants, and stores, it’s pretty easy to forget how hot it is outside!
But this season still calls for some beautiful summer recipes, even if they’re served in our air-conditioned living room. Watermelon and mint are perfect mid-summer flavors, so savor the few weeks we have left while they’re fresh!
I love serving bite-sized food like this — easy to make for a crowd and totally gorgeous. Do any of you guys have Labor Day parties coming up? This would be a great addition to any menu!
Watermelon, Feta and Mint Skewers
8 ounces feta cheese, cut into small cubes
3 cups fresh watermelon, cut into same-sized cubes
24 small mint leaves (torn in half to uniform size)
Fleur de sel
Freshly ground pepper
2 tbsp good balsamic vinegar
2 tbsp extra-virgin olive oil
Thread a cube of watermelon onto a skewer, add a mint leaf and finish with a cube of feta cheese. Repeat until you have 24 skewers, and set the completed skewers on a platter. Drizzle with olive oil, sea salt, freshly ground pepper and balsamic vinegar. Serve.
January 17th, 2020
I love guacamole.
In fact, the word ‘love’ might not be strong enough. I’m enthralled, enraptured and a little bit obsessed with this recipe, in no small part because it’s one of the best-tasting good-for-you snacks I can imagine. Avocados are full of healthy fats, and guacamole is basically just a combination of a few simple, fresh ingredients, tossed and served up. It doesn’t get much yummier than that.
A few tips on storing guacamole without the avocados turning brown — first, don’t make this until the last possible minute. But if you have to make it ahead (or, even more rarely, if this doesn’t get eaten in one sitting), save the pits and store them in the same container. Rub some saran wrap with a little bit of lemon juice, and cover the top of the guacamole that would otherwise be exposed to the air, and then add an airtight lid.
And on day two, throw this on some tortilla chips, add some sour cream and cheese, and viola — nachos!
Best Homemade Guacamole
2 ripe avocados
1 shallot, minced
1 plum tomato, seeds and pulp removed, chopped
2 tablespoons cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
Freshly grated black pepper
Cut avocados in half and remove the pit. Scoop the flesh of the avocado into a mixing bowl. Add the chopped onion, cilantro, tomatoes, lime juice, salt and pepper and mash with a fork until chunky and mixed. Serve with chips or chopped veggies.