Category Archives: vegetable

eating this : the best bruschetta ever

April 16, 2013

appetizer / recipes / vegetable / vegetarian

i’m all for some bruschetta on baguette, but the jumbo version on a big thick piece of bread kills it.

now that pretty heirlooms are showing up at the grocery store, it’s time to take advantage.

on a warm afternoon, i love making this for us to sit outside and nosh on with drinks.

get GOOD THICK BREAD. i got a thick rosemary garlic loaf that was baked that day.

makes four pieces

3 heirloom tomatoes, thickly chopped
one loaf fresh bread (sliced into 3/4″ thick)
a bunch of fresh basil
olive oil
kosher salt
3 cloves garlic
herbs de provence
red chili flakes
cracked pepper

chop the tomatoes and mix together in a large bowl with enough olive oil to thickly coat. add two minced cloves of garlic with all the spices to taste. let it marinate for about an hour, mixing occasionally.

slice up your bread and heat a pan with oil. make sure each side of the bread is covered with oil and fry each side for about 2 minutes or until browned. cut the head off a clove of garlic. as soon as it’s removed from the heat, rub the garlic clove onto the top side of of each piece of bread.

spoon the tomato mixture on top of each slice and add the chopped basil and season more.

have the most delicious heart burn ever.

eating this: spanakopita puffs

August 23, 2012

recipes / travel / vegetable

Gideon and I went to Greece last year. Therefore, we ate a ton of spinach pie, eggplant salad, omelettes and club sandwiches. Seriously – every menu has club sandwiches. And toast! Lots of toast. And orange fanta!! So good.

Ever since the trip, we’ve been yearning for spinach pie as good as the good stuff. Trying various frozen spanakopita. The trader joes one is ok. The costco hors d’oeuvres are awesome. Then I had this really stupid idea I’d try it myself. STUPID I tell you.

I read this easy recipe for spinach pie and thought I’d be able to do it because the recipe was so short! You know when you see a short recipe with a short list of ingredients and you’re like oh hell yeah but then you realize how mad you should be at the recipe author and the world because you have less help than if you’d just used a long detailed recipe to begin with.

To sum it up, I attempted to make a spinach pie, but ended up using the filling in puff pastry shells instead. Because I wanted to eat the filling and not have a panic attack. (I can get a little worked up!) I don’t have photos of my meltdown, but in the end, these turned out pretty good. They’re too hearty for an appetizer, so I’d just recommend serving them as an entree with a little arugula salad or something. How cute!

Spanakopita Puffs
(filling adapted from Recipes from an Italian Summer)

2 bags of spinach
2 tablespoons butter
1 clove garlic
1/2 cup ricotta cheese
2 eggs
1/4 cup heavy cream
store bought puff pastry shells (or whatever you want)

Wash the spinach, put into a pan over low heat. Cook for 5 minutes, stirring occasionally. Drain the spinach well, pressing out as much liquid as possible. Melt the butter in a skillet. Add the garlic clove and cook, stirring frequently, for a few minutes until golden brown. Remove and discard the garlic. Add the spinach to the skillet, stirring occasionally, for 5 minutes, remove from the heat and let cool slightly.

Preheat the oven and cook the puff pastry according to box directions. Chop the spinach mixture finely. Halfway through the cooking time, take them out and fill with the filling, cook for the remaining time. Serve cool or warm.

I got nostalgic writing this post so I decided to post some photos of our trip. I miss it!!! And I’m sorry if you don’t care!

the best spanakopita we had, and we ordered it everywhere. this was a place in plaka in athens.

hydra, the island where the wedding we attended was, was our favorite island.

santorini was a little touristy, but the views were actually break taking. like no, they really took my breath. no really.

tell me that doesn’t look like chris pine.


eating this: avocado toast

July 17, 2012

appetizer / recipes / vegetable

When I read this super easy recipe in Bon Appetit, I immediately dictated it into my phone to try it asap. Well, I went out and bought an avocado and a loaf of bread and it was that easy!

The recipe says to grill the bread. Obviously, that’d be the good way to go, but we haven’t cleaned our grill so I just broiled the bread instead. Laaaaazy.

Avocado Toast (from Bon Appetit) 

one nice loaf of bread
an avocado or two (i only ended up using half of one for 4 pieces of bread)
one garlic clove
olive oil
sea salt
crushed red pepper flakes

Grill (or broil) the bread to a char. Rub one side of the bread with a cut clove of garlic. Layer the bread with sliced avocado. Douse with the oil. Sprinkle with sea salt and crushed red pepper.

Could that be any easier? I’m making these again this weekend for a potluck, but in appetizer form (using a baguette instead!)

eating this: heirloom tomato salad with burrata

July 9, 2012

recipes / salad / vegetable

I made this incredibly fresh and summery salad for a dinner at my boyfriend’s parents house. So because I traveled with it, the photos show the salad undressed and uncheesed. You can use your imagination.

My favorite ingredient for a homemade salad is fresh croutons. Because bread is better than everything.

Although tomatoes seem a little iffy for an on-the-go salad, the held up well and I brought the dressing in a jar.

I made this for a huge group of people. And everyone went nuts for it!

Heirloom Tomato Salad with Burrata and Torn Croutons (from Sunday Suppers at Lucques)

1/3 pond country white bread
1/2 cup extra-virgin olive oil
1 tb fresh oregano leaves
1/2 garlic clove
3/4 tsp kosher salt
1 1/2 tsp red wine vinegar
1 tb balsamic vinegar
1/2 pint cherry tomatoes
3 pound heirloom tomatoes in assorted sizes, shapes, and colors
1 tsp fleur de sel
freshly ground pepper, to taste
1 pound burrata cheese
1/2 cup thinly sliced shallots
2 – 3 tb fresh basil leaves

Preheat an oven to 375°F.

Cut the crust off the bread and tear the remaining loaf into 1-inch pieces. Using your hands, toss with 2 Tbs. of the olive oil, squeezing the bread to help absorb the oil. Toast on a baking sheet, stirring a few times, until the croutons are golden brown, 12 to 15 minutes.

Using a mortar and pestle, pound the oregano, garlic and 1/4 tsp. of the kosher salt to a paste. Transfer to a bowl and whisk in the vinegars and the remaining 6 Tbs. olive oil. (Here’s where you can set it aside in a jar if you’re traveling with it)

Stem the cherry tomatoes and cut in half. Core the heirloom tomatoes. Cut half into wedges and set aside; slice the rest 1/4 inch thick. Season with the fleur de sel and pepper. Cut the burrata into 12 slices. Arrange the tomato slices and burrata on a large platter. Drizzle with a little vinaigrette. But I skipped that whole part. We added the cheese at the very last minute.

Toss the heirloom wedges and cherry tomatoes gently in a large bowl with the shallots, the remaining 1/2 tsp. kosher salt, a pinch of pepper and 3 tb of the vinaigrette. Taste for seasoning, adding more vinaigrette if desired. Add the croutons and gently toss.

Pile the salad in the center of the platter. Scatter with the basil leaves.

eating this: garlic kale chips

June 18, 2012


Kale chips are a favorite salty snack alternative to chips and salsa. So simple, and I feel healthy eating insane portions.

I’ve tried a bunch of variations of kale chips, but this simple garlicy recipe is my favorite.

Garlic Kale Chips

1 bunch kale
1 tb olive oil
2 tsp sea salt
2 tsp balsamic vinegar
2 tsp garlic powder

Preheat the oven to 275. Tear kale into bite sized pieces. Throw away the ribs. Wash thoroughly. Get them super dry. Mix in a bowl with the oil and balsamic.

Spread kale on a foil lined cookie sheet.

Sprinkle on garlic powder and salt. Bake for 30 minutes, tossing with a spatula every 10.

Store in a paper bag.