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Tuscan Green Bean and Eggplant Salad
Tuscan Green Bean and Eggplant Salad
INGREDIENTS
1/2 cup mint leaf
DIRECTIONS
Preheat an outdoor grill.
Combine the garlic, lemon juice, 1/2 cup of the olive oil, salt and pepper in a salad bowl. Set aside.
With a vegetable peeler, strip the eggplant skin lengthwise and cut it into 1/2-inch thick rounds.
Grill the slices, brushing them occasionally with the remaining olive oil. Do not let the slices get mushy; they should remain al dente.
Cut them into 1/2-inch strips and add them with the green beans to the bowl with the marinade. Toss gently. Add the mint leaves. Allow to sit at room temperature for several hours before serving. Accompany with Tuscan Bread.
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Honeycrisp, Cheddar, Bacon and Arugula Crostini
Honeycrisp, Cheddar, Bacon and Arugula Crostini
INGREDIENTS
DIRECTIONS
Preheat the oven to 350 degrees F. Add 1 tbsp. olive oil to a large sauté pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini. Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes. Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes. While the crostini are doing their final toast, heat the ½ of remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the arugula, season with salt and stir to coat the greens with the vinaigrette. Remove the crostini from the oven, cut the bread in half and then top with the wilted arugula.
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Grilled Hummus Sandwich with Tomatoes, Leeks and Arugula
Grilled Hummus Sandwich with Tomatoes, Leeks and Arugula
INGREDIENTS
DIRECTIONS
Heat 1 tbsp. oil in a medium pan over medium high heat, add sliced leek and cook, stirring occasionally until golden around the edges and tender, about 5 min. Set aside. Heat your griddle over medium high. Lightly grease griddle if not using cast iron. Layer both inside slices of bread with a generous amount of hummus. Add a layer of sautéed onions, then sliced tomato, arugula and a sprinkle of salt & pepper. Add top slice of bread and gently press down. Drizzle or brush olive oil on the top. Place oiled side on griddle and cook for about 2 – 3 minutes, or until golden. Before flipping, drizzle or brush the top with olive oil. Flip and cook for another 2 -3 minutes until bread is golden once again and sandwich is warmed through.
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