This is a great quick summer toast, combining brie, bread, and tomatoes for the perfect morning flavor combination. Might have to try this before heading out the door for work in the morning here while we’ve still got good tomatoes.
Slices of crusty bread of choice (sourdough, roasted garlic, whichever you like best!)
2 T butter
brie, sliced to taste (or in these cute little brie bite sizes that I got from Trader Joe’s)
fresh thyme if you have it, otherwise, dried thyme to taste
heirloom tomatoes of varying sizes, sliced thin
honey and olive oil, to drizze
sea salt and pepper to taste
Preheat your oven to 450. Rub the slices of bread with butter, and place in the oven for three to five minutes, until lightly toasted. Layer on the brie and tomato slices, and then return to the oven to cook for five minutes, until the brie is melted and the tomatoes wrinkle slightly. Turn on the broiler for one minute after the brie is melted to crisp it up a bit.
Then, add your thyme (and oregano, if you’re me), and drizzle with honey and olive oil, and a bit of sea salt and fresh ground pepper. And then, enjoy your quick summer breakfast!
This is an amazing summer dish that I can’t recommend enough, especially now that we’re at the height of tomato season. I originally paired California black figs with this, but now that I’ve tried some more figs, I think that tiger figs might actually have gone better. (I’ve never tried figs before this summer. I’m still learning.) Throw these roasted tomatoes in with burrata, and the end result is goddamn amazing.
dash of thyme (fresh if you have it, dried if you don’t)
3 cloves minced garlic
pinch red pepper flakes
dried Greek oregano to taste
fresh figs, halved, to taste
2-3 balls burrata
slices of sourdough, roasted garlic, or crusty bread of choice
olive oil and garlic clove for the toast
Preheat your oven to 225, and half your cherry tomatoes. drizzling with olive oil, sea salt, and fresh ground pepper. Slow roast the tomatoes for three hours, until they’re nice and wrinkly and juicy. Then, mix together the olive oil, balsamic vinegar, sea salt and pepper, basil, thyme, garlic, red pepper flakes, and greek oregano. Add in your tomatoes, toss to coat, and marinate for 2-4 hours at room temperature, or just toss them in the fridge to absorb the flavors.
When you’re ready to eat them, take your slices of bread, rub them in olive oil and a halved garlic clove. Hold your toast over an open flame, or in a grill pan, and heat until it’s lightly charred on each side, about 2-3 minutes a side.
Slice your figs, layer them in a bowl with the burrata ball, layer the cherry tomatoes on top, and have a piece of toast on the side to dip into all the various juices, and enjoy the resulting amazingness!
If you have a CSA this time of year, you are likely to have a small excess of a fuck of a lot of broccoli. I tend not to like my broccoli raw, so I’ve been looking for some interesting recipes with it, and I can say the two I’ve tried the last two days definitely didn’t disappoint. These recipes are simple, quick, cheap, and delicious to boot. Here? All you have to do is roast the broccoli, brown the butter, toss in the panko and garlic, and boom, you’ve got a great tasting side dish!
2-3 heads of broccoli, stems cut and broken down into florets
2 T olive oil
sea salt and fresh ground pepper to taste
2 T butter
.5 c panko
4 cloves garlic, minced
Preheat your oven to 425. Take your broccoli florets, and spread them out on a foil lined baking sheet. Drizzle with olive oil, sea salt, and pepper to taste. Roast for fifteen minutes, and check where they are at. If you feel like flipping them do so, otherwise, roast for another ten minutes, until the edges are golden brown, and the stems of the florets are fork tender.
During that last ten minutes, heat your butter in a small pan over medium heat, and keep swirling once it’s melted, until you get a nice light brown color and it’s nice and nutty smelling. This usually takes about five minutes. Once you’ve got it at that sweet point, add in the panko and minced garlic, along with a little bit of sea salt and pepper, and toast until the panko is nice and just barely browned from the butter, about two to three minutes.
Right about then, the broccoli should be done. Remove your broccoli to your serving dish or storage container, toss with the panko, and enjoy!
I want to start this recipe with a disclaimer. Tieghan makes amazing recipes. A lot of her stuff is in my arsenal, or on my to-try list. HOWEVER. I usually end up cutting out upwards of three or four ingredients of hers per recipe, because as nice as those things are, they’re there more for garnish, and don’t really add anything to the dish. Here, I cut… three things, but we’ve still got a damn amazing recipe here.
The most expensive things you will likely have to get are the cherry tomatoes and the feta, but the rest you likely either have in your pantry/fridge, or can find them nearby for reasonable prices. You can still make this for a pretty reasonable price, and it makes enough for you to have leftovers and then some.
6 baby bell peppers (I used about half of what the original recipe recommends, found them cheap at my local grocery, look for sweet snacking peppers)
pinch sea salt and fresh ground pepper
4 T olive oil, divided
.75 lb thin spaghetti, or your personal preferred thin pasta (I went angel hair here)
.75 c of your favorite hummus (roasted garlic, here)
1 c pasta cooking water (drain this off right before you’re done!)
1 c fresh basil (I tore it, Tieghan isn’t really clear on if it needs to be chopped, diced, left whole, etc)
pinch crushed red pepper flakes
.25 c kalamata olives, chopped
1 T oregano, chopped
1 T balsamic vinegar
4 oz feta crumbles
Take a pot of water, salt it, and bring it to a boil. While the pot warms up and begins to boil, take a large grill pan, pour 2 T olive oil in, and heat over high heat. Once heated, add the cherry tomatoes, baby bell peppers, and a pinch of sea salt and pepper, and grill until the cherries begin to wrinkle and grill marks appear on the peppers, flipping from side to side. The difference between pictures one to three here is about 10 minutes’ time, and pic 3 is what it should look like at the end of that time. Remove the pan from heat and set aside.
Once the water is boiling, add the pasta and cook according to instructions, until al dente. Right as it finishes, scoop off one cup of the water the pasta’s cooked in, and add it to a medium sized bowl. Then drain the pasta, and let it sit a minute while you get the next part ready.
To the pasta cooking water, add the hummus, fresh basil, and red pepper flakes, and whisk together until you’ve got a thin sauce (see pic five). Let it sit a bit to thicken. Then, take your pasta, and toss it to coat with the sauce.
Take 1 c of your blistered cherry tomatoes, put them in a small bowl, and smash them lightly with a fork, so that the juices are released. Stir in the oregano, chopped kalamatas, remaining 2 T olive oil, a bit of sea salt and pepper to taste, and balsamic, and toss to combine.
When ready to eat, take the sauced pasta, add the tomato-olive mix, a few blistered tomatoes and peppers, and feta, and toss to combine, and then enjoy the amazingness!
This recipe is… I’m not entirely sure. One – caramelizing onions is touch enough. Two, add in conversion from metric, and a slight vagueness to the original recipe, and it’s a bit ???.The rice turned out solid, if not that flavorful, and the onions probably got a bit burned. Probably gonna workshop it – take a look at the recipe, both how I tackled it and the original, and let me know if you have any suggestions.
1 4 cm piece ginger, grated (I used grated ginger here, as my ginger is frozen; original recommends a 4 cm piece of ginger peeled and sliced into matchstick sized pieces)
pinch ground cinnamon
1 t honey
Put your water, crushed green cardamom pods, bay leaves, butter, and water into your rice cooker, and let it cook for the prescribed amount of time. If you don’t have a rice cooker, consult the original recipe.
Meanwhile, while the rice cooks, heat your olive oil over medium high heat, and once heated, add your onion slices, and fry for six minutes, stirring here and there, until golden brown (see the difference between pics 2 and 3). Then add your ginger, and fry for two minutes, until fragrant (pic 3). Then add your honey and cinnamon (pic 4), turn the heat to medium low (which I didn’t do, whoops), and stir frequently, cooking another five minutes until they’re a dark caramel in color (pic 5).
Once the rice is done, spoon some out, add the onions on top, mix a bit, and enjoy!
Spring is here, which means it’s asparagus and citrus season! Looking for something to combine those two things? Then look no further than this. You can pick up asparagus from the farmer’s market for super cheap, along with an orange and lemon for cheap, and with the juices they release while roasting, combined with the butter and olive oil here, and the end result is pure amazingness. Hell, you could also probably do this well on a grill.
1 lb asparagus, ends trimmed (original recipe recommends two bunches, may try it with 2 lbs next time)
1 lemon, sliced thin
1 blood orange, sliced thin (I used tarocco, because it was on sale, cara cara and clementines also work)
4 T butter, split into 1 T pieces
2 T olive oil
.5 c grated parmigiano-reggiano (or parmesan)
sea salt and fresh ground pepper to taste
Preheat your oven to 400. Take your lemon and orange slices, and asparagus, and lay it together on a foil-lined sheet pan. Drizzle the olive oil over it, and layer the butter slices on top of it, while sprinkling with the parmigiano-reggiano, sea salt, and pepper.
Place in the oven and roast for 25 minutes, tossing occasionally, until your asparagus is tender, and ever so slightly charred. And then, enjoy the citrusy asparagus goodness!
Want a simple, quick, savory meal that will make your place smell delicious, and will include stuff you likely already have on hand? Then look no further than this. I’ve had puttanesca sauce on pasta before, but the idea of making the sauce into a shakshuka type dish never occurred before Smitten Kitchen put this recipe up. And let me tell you, it is afuckingmazing. So, pick up some diced tomatoes and kalamata olives, and give it a try.
1 anchovy filet (add a few more if you want a more savory flavor)
1 T dried Greek oregano
pinch red pepper flakes
1 14 oz can diced tomatoes (I went with fire roasted, will probably go with 2 cans next time)
sea salt to taste
.25 c grated parmesan (or, if you have it on hand, parmigiano-reggiano)
1-4 slices of bread
Heat your olive oil in a medium sized pan over medium heat. While the pan warms, take your garlic cloves, kalamata olives, capers, anchovy, oregano, and red pepper flakes, and mince them together until you have a nice small pile. Take the heap, and add it to the pan, stirring and cooking for two minutes, until nicely fragrant. Slowly add in your tomatoes, and a bit of sea salt, and lower the heat to medium low, stirring and simmering for five minutes. Take a taste of the sauce, and see how you like it.
Then, make small indentations into the sauce, and crack your eggs into it. Cover the whites with sauce and cheese, and then cover and cook for five minutes, until the whites have set. If you want to toast your bread, now is a good time to do so; if you have a gas stove, just toast it over the burner, or toast it under the broiler for a few minutes.
Then, scoop out your sauce, and an egg, into a bowl with your bread, and enjoy!