Grilled Bread with Ricotta and Tomatoes

These little guys are truly delicious!  Another find from Bon Apetit, these bruschettas of sorts can be served at a party or enjoyed personally for lunch.  I grilled a few slices of bread and made my tomato mix without the herbs ahead of time so I could assemble the open-faced sandwiches as needed.  When I was ready I just added herbs to the tomatoes for my sandwich and tossed them together. 

I have made my own ricotta in the past and it is far superior to what you can purchase readily in most grocery stores.  Its also fairly easy to do.  I didn't do it for this first run with this recipe but will definitely do so in the future.  If you want to try your hand at homemade ricotta here is an easy to follow recipe from Ina Garten. 

Ingredients

• 1 garlic clove
• Kosher salt
• 1 tablespoon red wine vinegar
• 6 tablespoons olive oil, divided
• ¾ pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
• Freshly ground black pepper
• 8 slices ¾”-thick country-style bread
• 1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
• 10 oz. whole-milk ricotta 

Preperation

• Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 Tbsp. oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
• Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.
• Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
• DO AHEAD: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.

 

Tomato, Onion, and Roasted Lemon Salad

We are in it!!!  Tomato Season!  Yayayayay!  Hence the multiple tomato focused posts today.  Ive had lots of tomatoes and made lots of delicious things but havent had time to post em.  But there are still many weeks of tomatoes ahead so these will come in handy!

This recipe comes directly from chef Yotam Ottolenghi by way of a recent issue of Bon Apetit.  I have his cookbook "Plenty" which has amazing Middle Eastern Inspired Vegetarian recipes.  I highly recommend that book for those of you that love veggies and Middle Eastern cuisine. 

I love the freshness and vibrancy of this salad!  It would be great with some sort of seafood on a hot Summer night!

Ingredients

• 1 lemon, halved lengthwise, thinly sliced, seeds removed
• 1 tablespoon thinly sliced fresh sage leaves
• ½ teaspoon sugar
• 2 tablespoons olive oil, divided
• 1 tablespoon pomegranate molasses (found in Middle Eastern Groceries and online)
• ½ teaspoon ground allspice
• Kosher salt and freshly ground black pepper
• 1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
• ½ small red onion, thinly sliced
• ¼ cup fresh flat-leaf parsley leaves with tender stems
• ¼ cup fresh mint leaves, torn if large
• ¼ cup purple sprouts or microgreens (optional) 

Preperation

• Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
• Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
• Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Farro Salad with Oven Dried Tomatoes, Chantrelles, and Feta

I absolutely love farro.  I especially love making farro salads that can be eaten warm or cold and get better as they sit.  They are easy to put together, filling, delicious, and healthy!  You can totally customize this salad with other veggies as well.  Its versatile! 

Ingredients

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 cup oven dried tomatoes, chopped or1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped

1/4 lb. chantarelles, chopped

3 calabrian chilies, chopped or 1 tbs chili flake
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup feta cheese

Preparation

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool. 

 

While farro is cooking, saute the mushrooms in 2 tablespoons of olive oil until tender, seasoning with salt and pepper to taste. 

 

Add the tomatoes, onion, chilis, chantarelles, chives, and parsley to the farro, and toss to combine. 

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat. 

 

Top with feta cheese.

The salad can be refrigerated overnight.

Oven Dried Tomatoes

I love to have oven dried tomatoes on hand in the fridge at all times.  They add such bursts of flavor to so many things!  And the olive oil you pack them in also takes on that delicious concentrated tomato flavor, making it a great addition to all sorts of things as well!  I like to throw in a couple whole cloves of garlic in with the tomatoes for added awesomeness.

Ingredients

Heirloom cherry tomatoes (as many as you would like)
Olive oil
Salt
Pepper
Fresh Thyme
Whole Garlic Cloves

Preperation

Preheat oven to 250.  Halve cherry tomatoes.  In a bowl, combine tomatoes with enough olive oil to coat.  Sprinkle with salt, pepper, and thyme.  Arrange tomatoes cut side up on a baking sheet lined with parchment paper.  If you have a roasting rack you can also use that.  Bake tomatoes in oven for approximately 2.5 hours or until sufficiently dehydrated.  Place tomatoes in a jar, add a few whole cloves of garlic and cover with olive oil.  Refrigerate.

One Pot Zucchini and Mushroom Pasta

I made this recipe last weekend and am just now getting the time to add it in.  Super quick, easy, and tasty!  I actually used Chanterelles from Owl Pine instead of Creminis, but it would be delicious with either!!  Another find off of www.damndelicious.net.

 

Ingredients

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• 2/3 cup peas
• 2 cloves garlic, thinly sliced
• 2 sprigs thyme
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan
• 1/4 cup heavy cream

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• I let mine site for 5-10 min to allow the pasta to absorb the cream and make the sauce tighter.  This is also excellent reheated as the pasta continues to absorb the sauce.

Parmesan Lemon Zucchini

I came across this recipe on facebook today.  My good friend Lisa posted it and it immediately caught my eye as the summer squash from Owl Pine Farm has been delicious and plentiful lately! 

I stayed 100% true to the original recipe from www.damndelicious.net.  No changes here!  And the outcome was fantastic!   Fresh, flavorful, and super effortless.  More summer squash recipes coming today!

Ingredients

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 4 zucchinis, thinly sliced to 1/2-inch thick rounds
• 1/2 teaspoon dried thyme
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan
• 2 tablespoons freshly squeezed lemon juice, or more, to taste

Instructions

• Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
• Serve immediately, sprinkled with Parmesan and lemon juice.