Goat Cheese, Toasted Walnut & Tomato Panini

My friend Tina tortured us recently when she posted a picture of a similar sandwich to her Facebook. I don’t know where she got it, but I haven’t stopped thinking about it since.

It always amazes me when something so simple can be this flavorful and satisfying.

Goat Cheese, Toasted Walnut & Tomato Panini
Print Recipe
This is the time to enjoy those summer tomatoes, especially delicate and flavorful heirloom varieties.

2 five-inch pieces French bread
4-ounce package herb coated goat cheese
2 ounces walnut pieces
1 cup arugula
Ripe tomato slices
Drizzle of olive oil

1. Preheat Panini press to medium-high. Toast walnut pieces on a plate in the microwave for 45 seconds. Set aside.

2. Cut bread to make two hoagie type sandwiches. Take some of the stuffing out of the center of each slice. Just enough so you have a tunnel to place ingredients.

3. Spray the outside of bread with cooking spray. Spread 2-ounces of goat cheese on each sandwich. Divide and layer on the rest of the ingredients. Drizzle lightly with olive oil and sandwich bread together.

4. Grill until cheese is warmed through and bread is toasted.

Serves 2.

Calories 603. Fiber 5g. Fat 36g. Carbohydrates 50. Sodium 733mg. Protein 23g. Chol 26mg.

Recipe inspired by friend Tina. Photo and recipe from Laura Flowers.

Chickpea Chicken Pitas

I hope you’re having a nice 4th of July weekend. I’m visiting family, but I admit I’d love to sneak onto the nearest post or base and see how our military is celebrating this year.

My very favorite 4th of July memory is the year I was on lockdown at basic training. For one special night we were allowed a little supervised freedom to celebrate this important holiday with our platoons. I’ll never forget that moment of clarity, finally understanding how important being an American was to me. To this day I never fail to be moved by a patriotic act.

So if you have sons, daughters, husbands, wives, brothers or sisters in basic training this holiday don’t worry, they’ll be on a field somewhere watching the fireworks and drinking that giant soda they’ve been denied for weeks!

Of course, they won’t be eating a healthy salad pita like this one. You can bet it’s pizza night on post. Ah, memories of being able to eat whatever I wanted!

Though this is a nice salad for a picnic, a healthy lunch or a fast 4th of July meal. For a vegetarian version substitute a peeled, seeded and chopped cucumber for the chicken. For a vegan meal, do the same but add vegan mayonnaise in place of the standard fare.

Chickpea Chicken Pitas
Printer Version
This is so quick and easy I don’t want you to think about measurements. Just mix it all together to your taste preference.

1 can garbanzo beans, rinsed and drained
1 can chicken breast, rinsed and drained
1 small can corn, rinsed and drained
1 small can sliced black olives, drained
3 to 4 roasted bell peppers from a jar, chopped
Salt & pepper, to taste
Mrs. Dash Garlic and Herb Seasoning, to taste
Mayonnaise, to taste (Light is fine)
Romaine lettuce, chopped (the bagged stuff works great)
1-bag whole-wheat pitas

1. In a large bowl, mix together the garbanzo beans, chicken breast, corn, olives, and peppers. Season with salt, pepper and Mrs. Dash seasoning to taste. Mix in just enough mayonnaise that the salad is coated.

2. Wrap the pitas in a couple paper towels. Place them on a plate and microwave until warm, about 30 seconds. Place some romaine lettuce in each pocket and fill with salad mixture. Serve immediately or wrap in plastic and pack away for a picnic.

Recipe and photograph by Laura Flowers.

Chili Boat Salads

My dietitian tells me salads are healthy. So if I stick a childhood junk food favorite on top of a bunch of greens that definitely qualifies.

Ok, I’m not cool enough to have a dietitian, but if one saw my version of a chili boat I’d like to think they’d approve anyway.

I used a spicy bison and pork chili, but choose your favorite. A can of chili works as well.

Chili Boat Salads
Printer Version
With all these toppings you’ll find there’s no need for salad dressing. For a vegetarian version use a homemade meatless chili or a canned product like Amy’s Organic Spicy Chili.

Lettuce of choice, lots
Warm Chili, preferably the spicy type
Onion, thinly sliced
Sliced black olives
Cheddar cheese, a small handful
Fritos, a small handful

Layer a dinner plate with lettuce, a good sized portion of chili, sliced onion to taste, black olives, cheddar cheese and Fritos.

By Laura Flowers.

Grilled Vegetable Pasta Salad with Parmesan Dressing

The Food Network Magazine doesn’t always grab my attention, but June’s issue jumped in my cart. With fifty recipes for condiments, new iced tea ideas, fresh fruit cocktails, hot dogs and make your own pasta salad concepts I’m going to be cooking out of it all summer.

I added some of those pre-grilled vegetables, vegetable rotini and a tad more garlic and lemon to their sauce recipe. It’s so good I can’t stop sneaking forkfuls.

Now I can’t wait to try the other sauces and suggestions! Summer here I come.

Creamy Garlic Parmesan Dressing
1/4 cup mayo (I used olive oil mayo)
1/4 cup sour cream (non-fat is fine)
1 to 2 tablespoons lemon juice, to taste
1/2 teaspoon garlic that’s been pushed through a garlic press
3/4 cup shredded Parmesan
Salt and Pepper to taste

Mix all the ingredients together. Toss with pasta and grilled vegetables, below.

Grilled Vegetable Pasta Salad
Recipe Printer Version
1 recipe Creamy Garlic Parmesan Dressing, above
12 ounce box Ronzoni Garden Delight Rotini or pasta of choice
8 3/4 ounce can of corn, rinsed and drained (no salt corn works best)
1 medium-large zucchini
1 onion
Olive oil
Granulated garlic powder
Granulated onion powder
Salt & pepper

1. Make the pasta according to package directions. Drain and run under cold water.

2. Meanwhile, turn the grill to medium-high. Slice the onion and zucchini large enough they don’t fall through the grates. Season well with oil, granulated garlic, granulated onion, salt and pepper. Toss to combine. Grill until char marks form and veggies are tender. Chop into small bite sized pieces and cool to room temperature.

3. In a large bowl, toss pasta with dressing and vegetables. Add salt and pepper to taste if needed. Serve immediately or chill until ready to use.

Sauce recipe adapted slightly from Food Network Magazine, June 2011. Pasta & picture by Laura Flowers.

Black Olive Bread

You know those canned black olives? The type everyone seems to have a strong opinion about? Well love them or hate them, if you’re an American they’re likely deeply seeded into your childhood memories.

My brother Steve and I used to slink into the kitchen and pilfer out black olives from Dad’s holiday pickle tray. Smashing them down on our fingers, we’d race around like aliens with pod fingers until the last olive was sucked off our tentacles.

Steve and I did this year after year, until our fingers finally grew too big to fit in the holes. Perhaps giving up olive fingers is one of those rights of passage into adulthood. Like boxing up your GI Joes, if you haven’t blown them up with firecrackers already.

Last night, I paired this olive bread with artichokes and lemon dipping sauce for a light meal. It’s also good with soup, salad, or as a change to your standard garlic bread.

Black Olive Bread
Printer Version
I love soft, salty black olives so much that I had to stop myself from pilfering them from the topping mixture.

1 loaf French bread

1/2 stick (1/4 cup) butter, very soft

1/4 cup mayonnaise

1/2 cup finely shredded Mexican cheese

2 (3.8 ounce) cans sliced black olives, drained

1/2 cup chopped green onions
Dash of garlic powder
Dash of onion powder


Dash of salt
Dash of pepper


1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.



2. In a large bowl, mix together the butter and mayonnaise. Stir in the Mexican cheese, olives, green onions, garlic powder, onion powder, salt and pepper.



3. Slice the bread into two long pieces and set them on the baking sheet. Spoon olive mixture on top and spread it out evenly with your fingers. Bake for 20 minutes or until warm and toasted.

Recipe and photograph by Laura Flowers.

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Garlic Tomato Hummus with Grilled Pita Wedges

What? I forgot to share my favorite hummus recipe? I’m so ashamed of my procrastination. Or maybe it’s my senility. Can one be senile at thirty-four?

I even have a picture. A two-year-old image from those early food styling attempts. Ok, I’m still attempting I admit it.

I think what happened is I wrote a different hummus recipe for Newman’s Own about the time I wanted to post this one. Obviously, I then became confused and forgot to share. It wouldn’t be the first time!

So, without any further convoluted ramblings here’s that long overdo much loved hummus recipe. Tomato paste gives it a nice full mouth richness and the garlic, lemon juice and cayenne make me never want to stop slathering thick layers of this yummy bean spread over charred pita wedges with sweet red pepper slices on the side.

Missy, where are my cane and keys? I need to buy more garbanzo beans!

Garlic Tomato Hummus with Grilled Pita Wedges
Printer Version
With a food processor, homemade hummus is five minutes of prep away. Well, five minutes and an hour in the fridge!

1 (15.5 ounce) can garbanzo beans
3 tablespoons roasted sesame tahini (typically found by the peanut butter)
3 tablespoons water
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 to 2 cloves garlic (use one if large)
1 tablespoon good quality tomato paste from a tube
1/2 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper

Rinse garbanzo beans until the foam is gone; strain well. Place beans into a food processor bowl. Add the rest of the ingredients and puree until smooth, scraping the bowl as needed.

For better flavor, please give this hummus some time to meld together by covering and refrigerating for an hour or more before serving.

Makes about 1 1/2 cups.

Grilled Pita Wedges
1 package whole wheat or regular pitas

Heat the grill to medium and warm the pitas directly on the grill until light grill marks form, about a minute or less. Turn over and repeat. Remove the pitas from the grill and cut into wedges. Serve with hummus.

Other Dipping Device Ideas
Pita Chips
Sliced sweet pepper strips
Baby carrots
Celery sticks
Broccoli
Cucumber sticks

Zucchini rounds
Sun dried tomatoes
Olives

Recipe and photograph by Laura Flowers.

Polenta with Sockarooni White Bean Sauce

I’m spending my Saturday evening making pie as a thank-you to the wonderful family who loaned me their home for a magazine shoot. They did so much for me; I just hope blueberry plum pie and a French pie dish will be enough to show my gratitude.

I have some downtime while the pies are in the oven and wanted to share another recipe from Foodbuzz’s Family Bites. It’s another easy one with Sockarooni sauce. This time vegetarian.

Polenta with Sockarooni White Bean Sauce Printer Version
2/3 jar Newman’s Own® Sockarooni Pasta Sauce
Dash of red pepper flakes
1 can white beans, drained and rinsed
1 tube basil-garlic or plain polenta
3 Tbsp butter
1/2 cup freshly grated Parmesan cheese
Salt & pepper to taste
Dried parsley, optional

Place the beans, pasta sauce, and a dash of red pepper flakes in a saucepan and warm through over medium heat.

Meanwhile, slice the polenta into ½ -inch slices. Place 1 Tbsp butter into a nonstick skillet and melt over medium heat. Add the polenta and cook on both sides until warmed through. Repeat with the remaining polenta slices and butter.

Place the polenta slices on a serving platter or on plates and top with the sauce mixture. Sprinkle with a little Parmesan cheese, parsley, and salt and pepper to taste.

Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

Recipe and photograph by Laura Flowers.

Golden Chickpea and Artichoke Salad

Things I like about this recipe: It’s fast, healthy, nutty, cheap, tastes awesome, and makes a great lunch.

Things I don’t like about this recipe: It’s gone. All gone.

Now, I am sad.

Golden Chickpea and Artichoke Salad
From Lauren Ulm’s book Vegan Yum Yum. This recipe makes enough for only one person as a main dish, but it’s a cinch to double or triple. As a side it serves about three.

1 tablespoon olive oil
1 (15 ounce) can chick peas, drained and rinsed well
5 to 7 artichoke hearts, drained and sliced lengthwise (canned or frozen both work fine. I like to rinse the canned ones.)
¼ cup sliced almonds, toasted if desired
1 teaspoon lemon juice (I used more to taste)
¼ teaspoon salt
2 tablespoons fresh chopped parsley (I used 1 teaspoon dried)

1. Heat oil in a seasoned wok or cast-iron skillet. Add the chickpeas and cook on medium-high for 10 minutes, stirring only occasionally to prevent burning, until the chickpeas are golden brown all over. When done, put them in a large mixing bowl and set aside.

2. Add more oil to the pan and cook the sliced artichoke hearts until browned. Add them to the bowl of chickpeas.

3. Toast the almonds in a dry skillet (if desired) and then grind them in a food processor. Add the almonds to the artichokes and chickpeas. Season the salad with lemon juice and salt and stir in the chopped parsley. Serve warm or at room temperature, adjust the seasoning if needed.

Visit Lauren Ulm’s beautiful blog Vegan Yum Yum. Recipe from Lauren's book Vegan Yum Yum. Picture by Laura Flowers.

Vegetarian Style Chicken Snack Wraps

I love McDonald’s Snack Wraps. They’re a guilty pleasure of mine. Not for a snack, they’re a bit much for that, but for lunch occasionally. However, I don’t like the way they make me feel when I eat them. Like a heavy, greasy, unhealthy bomb in my stomach.

So now I make a cleaned up vegetarian version at home. These probably still aren’t the healthiest things, but I love them anyway. They don’t make me feel gross and have more flavor then the McDonald’s version.

Vegetarian Style Chicken Snack Wraps
I’m not certain vegetarian chicken patties qualify as real food, but they're pretty darn tasty! I far prefer them to real chicken patties.

1 box MorningStar Farms Chik Patties Original
4 Mission Multi-Grain Flour Tortillas, Medium Soft Taco
Fresh baby Spinach
Onion, thinly sliced
Bleu Cheese, Ranch, or Honey Mustard dressing (My favorite is bleu cheese, Jesse's is ranch)
Freshly cracked pepper

1. Cook Chik Patties according to package directions. Oven method works best, and use convection if you have it for crispier breading.

2. Place the tortillas on a plate and cover with a paper towel. Microwave on high until warm. About 30 to 45 seconds.

3. Slice the chicken patties into strips. Arrange one patty's worth of strips on a tortilla and add spinach, onion, a drizzle of your preferred dressing, and some pepper. Fold the bottom upward so the stuffing doesn’t come out. Then roll into burrito shape. Repeat with remaining tortillas.

Makes 4 snack wraps.

Recipe & photograph by Laura Flowers.

Radiatori with Sautéed Brussels Sprouts

I love Brussels sprouts, but as a child I thought they were the nastiest stinkiest vegetable in existence. Probably because steamed was the only way I’d experienced them. I still believe most steamed or boiled vegetables are not edible. Though, as an adult, or as a big kid as my husband refers to me, I'm able to suck it up and eat what I'm served while my taste buds scream silently in protest.

 Or at least I don't spit them out impolitely anymore.

Nowadays I have a rule. The only darn vegetable I’m allowed to boil or steam is a potato! Ok, sometimes broccoli too. Everything else has to be grilled, sautéed, or roasted.


So my question is, WHY??? Why ever in the world did humans steam these things? They are so fantastic roasted, sautéed, or grilled. I wasted my childhood running from vegetables, but my own 8-year-old loves them now that I know what not to do.



I still try to choke down steamed vegetables when I visit my parents. I don’t think changing their ways is likely at this point anyway.

Radiatori with Sautéed Brussels Sprouts
2 pounds Brussels sprouts
1 lemon, divided
1 pound Radiatori pasta or other shape, plus 1 cup reserved pasta water
¼ cup fresh breadcrumbs, (Pulse some bread in a small food processor)
½ teaspoon and 1 tablespoons butter, divided
3 tablespoons olive oil
1/2 teaspoon of coarse sea salt
1 red onion, halved and thinly sliced
Pinch of red pepper flakes
4 cloves garlic, minced
1/2 cup shredded Pecorino Romano or Asiago cheese
Freshly cracked pepper plus more salt to taste

1. Prepare a bowl of cold water with juice of ½ a lemon (I threw in the lemon half with the water too), save the other half for the recipe. Rinse the Brussels sprouts and peel off the outer leaves. Cut about ¼ of the base off and discard. Slice into quarters and toss into the lemon water. Repeat with remaining sprouts.

2. Meanwhile bring heavily salted pasta water to a boil and cook the pasta according to package directions. Reserve about 1 cup of pasta water at the end of cooking time.

3. At the same time melt 1 teaspoon butter in a large nonstick skillet and add the breadcrumbs. Cook until golden and toasted. Remove from skillet and set aside.

4. Next, add the olive oil, 1 tablespoon butter, and ½ teaspoon salt to a large nonstick skillet and heat over medium-high heat until butter is melted. Add the Brussels sprouts and cook for a couple minutes until they start to shrink a bit. Add the onion slices a pinch of red pepper flakes and cook until the vegetables start to caramelize stirring often. Add the garlic and cook for 1 more minute until fragrant. Turn off the heat and squeeze the juice half a lemon over the vegetables.

5. Toss the hot vegetables together with the pasta, bread crumbs, and cheese. Add enough of the pasta water to make it a nice consistency. Add more salt and freshly cracked pepper to taste. Serve immediately.

Recipe based off a Brussels Sprout Pasta from Alice Waters' "Chez Panisse Vegetables". Photograph by Laura Flowers.

Roasted Carrot & Garlic Soup & Giveaway

I’m hanging out in my happiest place on earth. Seattle, well more accurately the Pikes Place Market. Sighh… Oh I wish I could live in the market. I’ll have to settle for being an hour’s flight away.

Jesse and I also stopped at the Almond Roca Factory in Tacoma. The thing is ancient, and sadly there were no tours. They wouldn’t let us in for fear of slipping on buttery floors. I thought it sounded like fun personally.

So I grabbed a 2 pound bag of Mocha Roca Mishaps to give away instead. I don’t know what you’re going to do with a two pound bag, but I suggest a big party.

Leave a comment about what the heck you’d do with a giant bag of Mocha Roca Mishaps and a way to contact you, and I’ll have the number generator do it’s magic Wednesday morning.



Roasted Carrot & Garlic Soup
The soup is amazing and now I’m completely obsessed with roasted carrots! So rich and garlicky and yummy. Don’t be tempted to add extra Parmesan. It’s there for the final umami flavor, but you don’t want this to end up as cheese soup or the vegetables will get lost.

1 head garlic
2 pounds organic carrots
1 large white onion
1 teaspoon sea salt
1 teaspoon dried thyme
Fresh cracked pepper
Olive oil
¼ cup Parmigiano Reggiano cheese
1/3 cup heavy cream
32 ounces (4 cups) chicken broth, turkey broth or vegetable broth

1. Preheat the oven to 4oo degrees. Line a rimmed baking sheet with foil.

2. Peel as much of the skin off the outside the garlic clove as you can. Then chop the end off so the cloves are exposed. Place the head of garlic on a piece of foil big enough to wrap the garlic in. Coat well with olive oil and sprinkle with salt & pepper. Wrap the garlic in the foil and place in the center of the baking sheet.

3. Peel and chop the carrots into about 1 inch pieces. Peel and cut the onion into chunks. Place on the baking sheet and coat well with olive oil, 1 teaspoon sea salt, lots of fresh cracked pepper, and 1 teaspoon dried thyme. Place in the oven and bake until the carrots can be pierced easily with a fork. About 40 to 50 minutes. Toss the vegetables half way through cooking time.



4. In a food processor, puree the cooked vegetables (careful squeezing out the hot garlic cloves) with Parmigiano Reggiano and drizzle in the heavy cream while the machine is on.

5. Place the mixture and the broth into a pot and cook over medium heat until warmed through stirring often. Season to taste with more salt and pepper if desired.

Recipe & photograph by Laura Flowers.

Blue Cheese Stuffed Portobello Mushroom Burgers

There is fungus among us. And mold. But oh, they taste so good together. Top these beauties with a few raw sulfery onion rings and you might find yourself peacefully alone without any demanding children in your breathy presence. Then at last, you can finally take that long bubble bath and read that book you’ve been meaning to get to for two years.

I made these two days in a row. I feel so much more peaceful now.

Ingredients
2 Portobello mushroom caps per burger
Olive oil
Salt and pepper
Blue Cheese (Stilton is my favorite)
Hamburger buns
Mayonnaise
Sliced onions

Instructions
1. Fill a large bowl with water. Gently remove the mushroom stems and scrape out the gills with a teaspoon. (The kind you eat with). Place the mushrooms in the water and soak for about 30 minutes.

2. Heat the grill to medium heat. Remove the mushrooms from the water brush them well with olive oil. Season the mushrooms with salt and pepper.

3. Place the mushrooms gill side down on the grill and baste with olive oil occasionally so they don’t dry out. Flip once. Cook until they look tender then fill half of them with a good size mound of blue cheese. Sandwich together with another mushroom, underside side down. Cook just until about half the cheese is melted. Then remove to a plate to rest.

4. Toast the buns briefly on the grill. Then slather on a little mayonnaise, top with mushrooms, and a few onion slices.

Warning: Be careful biting into these feisty things. Squirting molten blue cheese is hot! We found that out the hard way.

Recipe by Laura Flowers

Chopped Spinach Salad with Mulberries, Roasted Beets, Goat Cheese, & Walnuts

Walking along a trail, in a park that runs along the Columba River, I found mulberries. At least I think that’s what they were. I ate a bunch before asking an elderly couple, and their Lhasa Apso passing by, if they knew what I was eating. The dog didn’t talk much, but the couple said the berries were quite edible. I had to agree. They were sweet and unlike any berry I'd had before. (I know what you're thinking, don't eat the unidentified berries you dummy! Trust me though, I've eaten much worse.)

Along this park are many mulberry trees, plum trees, apple trees, and fortresses of blackberry bushes. It makes me wonder why we don’t plant fruit trees in our parks anymore. I can just imagine what it was like fifty or more years ago walking along the river, knowing you could stop for a snack of fresh fruit anytime you wanted. What a remarkable legacy to leave behind.

Jesse and I picked a napkin full of mulberries to make this salad before heading home. I look forward to going back when the plums are ready.

Ingredients
Small beets
Fresh Spinach
Walnuts
Mulberries
Fig flavored goat cheese or plain goat cheese
½ cup Pompeian Pomegranate Infused Balsamic Vinegar
½ cup extra virgin olive oil, plus a little more for beets
Salt & freshly cracked pepper

Instructions
1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.

2. Cut off the beet stocks and roots and scrub well under water to clean. Pat dry and rub the beats with olive oil and sprinkle with salt. Place on the baking sheet and cook for 50-60 minutes until easily pierced with a knife. Cool, peel, and slice beets.

3. Toast the walnuts in a bowl in 30 second increments on high until toasted and fragrant. Chop into large pieces.

4. Chop spinach or use baby spinach and arrange on individual plates. Top with sliced beets, some crumbled goat cheese, walnuts, and mulberries.

5. Shake together vinegar and oil. Drizzle a little over salads. Then sprinkle salad with salt and freshly cracked pepper. Serve immediately.

By Laura Flowers

Cold Tomato Zucchini Pasta Salad with Sherry Shallot Vinaigrette

I created this pasta salad for my brother Steve’s Independence Day barbecue. I needed to bring a side dish that could sit out safely in the hot sun for several hours, and also fit in well with an American style cookout. An additional benefit is it gave guests a vegan option, and me an excuse to eat lots of cold pasta salad.

The vinegar base in this recipe would pair well with homemade buttermilk fried chicken, or even a store bought rotisserie chicken.

Sherry Shallot Vinaigrette
1/2 cup Extra Virgin Olive Oil
1/4 cup Sherry Vinegar
1 Shallot, chopped
1/ 2 clove Garlic, chopped
1/2 teaspoon Salt
Lots of fresh ground black pepper to taste

Puree the ingredients together in a small processor or blender. Set aside.

Tomato Zucchini Pasta
1 pound riccioli shaped pasta, or any favorite shape
2 medium sized zucchini, or 1 large thinly sliced into half moons
1 cup chopped scallions
3-4 ripe Roma tomatoes, chopped
1 tablespoon dried parsley
1 recipe Sherry Shallot Vinaigrette
Salt and pepper to taste

1. Boil the pasta according to the package directions in heavily salted water. Drain and rinse in cold water.

2. Meanwhile, prepare the Sherry Shallot Vinaigrette.

3. Toss the pasta together in a large bowl with the dressing and the rest of the ingredients. Salt and pepper to taste. Serve immediately or store covered in the refrigerator until chilled.

Notes: Next time I might throw in some dried or fresh parmesan, and a handful of sliced olives to add another element of flavor. Shredded asiago cheese might also work well.

Recipe by Laura Flowers

Red, White & Green Pressed Sandwich with Dry Cured Olives

For me, dry cured olives in this sandwich give a much needed punch of acidity. A sort of wake up call to the mellow mozzarella, tomatoes and bread. I found the olives at my local Co-Op, but am guessing you can find them at some olive bars.

If you can’t find dry cured olives, any favorite good quality olive should work. If you don’t like olives, you could try a drizzle of red wine vinegar instead.

Ingredients
1 baguette
2 balls fresh mozzarella, sliced
2 ripe Roma tomatoes, or any favorite variety, sliced
A couple handfuls of fresh basil leaves
1/3 cup seeded & chopped dry cured Greek Thasos olives (or any favorite olives)
Olive oil, or basil olive oil
Red pepper flakes to taste (optional)
Salt & pepper, to taste

Instructions
1. Heat up a Panini or sandwich press to medium high.

2. Slice the baguette into manageable sandwich size pieces, then cut the pieces down the middle.

3. Drizzle the insides of the bread with olive oil.

4. Top one half with olives, tomatoes, mozzarella, basil, salt, pepper, and red pepper flakes if using. Top with the other half of the bread.

5. Press the sandwich until the bread is toasted and the cheese starts to ooze. Repeat with the remaining sandwiches.

Makes 3 to 4 sandwiches

Recipe by Laura Flowers

Zucchini Carpaccio with Almonds

This recipe comes from “My Italian Garden”, by Viana La Place. I’ve made it my goal to photograph her recipes as often as time allows. They are simple, beautiful, and quite underrepresented in her book. How can one understand the beauty of raw zucchini without a photograph? I also find her instructions interesting, she even instructs the reader on the preferred shape and color of the platter. La Place really emphasizes that food is part of a beautiful life. I couldn’t agree more.

This dish is simplicity in beautiful Italian form. It may not be for everyone, as many of us are not used to raw zucchini. I found it wonderfully clean tasting, just slightly rich from the olive oil, and salty from the Parmigiano-Reggiano cheese. The almonds add texture and another dimension to this summer salad.

You’ll need a mandolin or wide vegetable peeler to make this one.

Ingredients
½ cup whole almonds
4 small, very firm zucchini, preferable just picked, ends trimmed
Extra virgin olive oil
Sea Salt
Parmigiano-Reggiano Cheese

PREHEAT the oven to 375 degrees.

SPREAD the almonds on a baking sheet and toast for approximately 10 minutes. Remove from the oven and let cool.

SELECT a large oval platter, preferably white. Use a mandolin or a wide vegetable peeler to make long shavings of zucchini. Spread the zucchini on the platter, drizzle with olive oil, and sprinkle lightly with salt.Working over the zucchini with a standard vegetable peeler, SHAVE enough Parmesan to lightly cover the zucchini.

Coarsely CHOP the almonds and distribute evenly over the cheese. Immediately before serving, embellish with an additional very light drizzling of olive oil.

Recipe by Viana La Place. Picture and write-up by Laura Flowers

Open-Faced Veggie Sliders

These were supposed to be little closed sandwiches, but the men around here gobbled them up so quickly I had to make due with open faced ones. I should also mention they scarfed them down only after eyeing them suspiciously, making fun of this “non-man food”, and then rapidly proceeded to inhale them in one bite. Dishboy Scott proclaimed them the best thing he’s ever eaten. While this is a high compliment, it’s the term he uses when he likes any food really well

Hence, they were good and lasted all of about two minutes. At least I got a photograph before the rest were snatched off the tray.

1 baguette, sliced
2 short and chubby zucchinis, cut into rounds
4 Roma tomatoes, sliced into rounds, ends discarded
Red onion slices, cut small to garnish
Spinach leaves, long stems removed (small ones look nicer)
Hummus, any favorite variety or make your own
Olive oil
Garlic powder
Salt & freshly cracked pepper

Turn the grill to medium high. Coat the zucchini slices with olive oil, a sprinkle of garlic powder, salt and freshly cracked pepper. Grill on both sides just until light grill marks form. Set aside.

Salt and pepper the tomato slices. Set aside.

On a baguette slice spread a semi thick layer of hummus. Top with spinach leaves, a tomato slice, a zucchini slice, and a couple small red onions. Repeat with the remaining sandwiches. Top with another slice of bread if desired.

Notes: I made my own red pepper hummus. Someday I’ll write the recipe down, but to me hummus is like peanut butter and jelly. I just throw a little of this in, and a little of that in, until it tastes “right”. This drives Dishboy Scott’s scientific side insane, which makes my ornery side very happy.

Recipe by Laura Flowers

Bruschetta all'Avocado

I said that I’d post the adult purple pizza next, but I got so excited about this little dish that I hope you don’t mind the interruption. Avocados are in season right now, and this is a lovely way to eat them; creamy, on good bread, and with a light background of garlic.

For Spread
3 medium sized avocados
Juice of half a Meyer lemon
1 Tablespoon capers, not rinsed
1 Tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
Coarse salt & fresh cracked pepper to taste

Cut the avocados in half and scoop out the pulp into a food processor. Add the rest of the ingredients and pulse to combine to desired texture.

For Bread
Slices of good French bread or other favorite
Extra virgin olive oil for brushing
1 garlic clove, cut in half

Heat the grill or broiler to high. Brush one side of the bread lightly with olive oil. Grill or broil the side with the oil until golden brown and crispy. Remove from heat, and immediately rub the toasted side lightly with the garlic clove.

Top bread with the avocado mixture. Sprinkle with dill if desired.

Recipe & picture by Laura Flowers

Avocado On The Half Shell

The produce is making its way North and I’ve started pulling out all my favorite vegetable filled books. This recipe comes from My Italian Garden by Viana La Place. Her recipes are stunning, simple, and gorgeous. Well, at least they are when I picture them in my mind, as there are no photographs in her book! I’ll be taking many photographs as the summer moves along of her recipes, as they are delicious and fresh, as well as beautiful.

Serves 4

“Here, avocados are served cool, fragrant with herbs warmed in the hot summer sun. Serve on a sultry summer night accompanied by a chilled bottle of Italian white wine.”

2 large Hass avocados, ripe but firm (the flesh should be bright green with no blemishes or bruises), lightly chilled
1 small Meyer lemon
¼ cup extra virgin olive oil
Handful of fresh basil leaves, coarsely chopped
Handful of fresh mint leaves, coarsely chopped
Sea salt
¼ cup almonds, toasted and coarsely chopped
Sungold cherry tomato clusters or other small, sweet cherry tomatoes on the vine

Carefully CUT the avocados in half without removing the peel. Gently twist to separate the halves. Insert a sharp knife into the pit and pop it out. Immediately squeeze lemon juice over the exposed avocado flesh. If necessary, cut a small slice off the bottom of each avocado to stabilize it.

In a small bowl, COMBINE the olive oil, basil, and mint. Season with salt. Add fresh lemon juice to taste to the olive oil and herb mixture.

SPOON the herbal dressing into the cavities of the avocados. Distribute the almonds over the top and drape a small cluster of tomatoes on each avocado.

Recipe from My Italian Garden by Viana La Place. Picture by Laura Flowers.

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