Sunday, July 21, 2013

Heirloom Tomato Bruschetta

I love going to the farmers market on Saturdays. Currently restricted to growing on my small (though space efficient) porch, I get serious garden envy as I wander by each booth, brimming with fresh greens, vibrant berries, and giant heirloom tomatoes of all colors and sizes. I happened to pick up some of the latter on my latest trip.

The goods, courtesy of the local farmers market. 
 I knew these would make a lovely bruchetta. This conclusion was reached in part because I didn't want to dilute them with a dressing, or lose the individual flavors by cooking them into a sauce or something. The more important part though, was that I wanted to start eating them sooner rather than later, and this bruschetta recipe is super QUICK and EASY.

Have you heard the saying "You are what you eat. So don't be fast, cheap, easy or fake."? There are times when I beg to differ. This is one of those times. In fact, I strive for fast, cheap and easy meals, but have a few  additional requirements - healthy and fresh. I would argue that these items are not mutually exclusive. And who doesn't want to be healthy and fresh? Haha.

So enjoy this awesome bruchetta, and call it what you wish. I opted for parsley in lieu of basil because it's what I had on hand. It still turned out great, and it's a good alternative for the basil-phobes out there.


Heirloom Tomato Bruschetta
Servings: 12

Ingredients
1 Tbsp. olive oil
2 tsp fresh parsley, minced
3 cloves garlic, minced
1/4 c. sweet onion
1 c. heirloom tomatoes, your choice
A splash of white wine vinegar
Salt to taste
French bread

Instructions
In a bowl, add the olive oil, minced parsley and garlic. Finely chop the onion and add to the bowl. Mix.

Add in the diced tomato and white wine vinegar. Salt to taste.

Slice the french bread, about 1/4 to 1/2 inch thick. Toast or broil the slices. Remove from oven and top with bruschetta to serve.


Monday, July 15, 2013

What to Grow in July?

Wheatgrass! Because why not?


Soak some wheatgrass seeds in water overnight. 8-12 hours is fine. Water level should be somewhat above the level of the seeds, as they will expand.

Sprout the seeds for the next 24 hours. Use an old glass salsa jar and drill holes in the thin metal top for drainage. Rinse the seeds with water at intervals three times a day. Do not leave standing water in the jar for this part. The seeds will be damp, but try and strain most of the water out.

When the seeds have sprouted (you'll see a small "tail" on them), find a shallow planter (or repurposed plastic bowl served well in a  previous life holding cat food. Oh, drill drainage holes in it first.). Fill with ~1 inch of soil and spread the seeds on top. Do not cover the seeds with dirt. 

Place a paper towel or opaque container over the seeds to keep them wet. Water generously, once daily for the next three days.

On the fourth day, uncover grass. Keep watering once daily and place in a shady spot. Keep away from direct sunlight. I put mine 5 feet away from a north facing window, and blocked the north side of the planter with a tall book. Worked great!



Harvest after a week or two. The wheatgrass is ready when the blades split. As you can see, mine is not ready yet!

Add it to smoothies for the iron and vitamins, or feed it to your cat!

Let me know how it goes!

Monday, July 1, 2013

Radish, Cucumber, Cauliflower and Microgreen Salad

Another Monday. Admittedly, it's a bit of a struggle to convince myself to cook during the week. More often than not, I'm working 10 hour days, and definitely strive for simple and quick dinners when I finally make it home.

This is one of those dinners. 

Fresh, raw spring veggies with a simple garlic and dill vinaigrette. I raided the garden for chives, pea shoots and radish sprouts. 


Radish, Cucumber, Cauliflower and Microgreen Salad

4 servings
Ingredients
For the salad:
1 cucumber
12 radishes
A handful of chives, chopped
4 tablespoons cauliflower, minced
2 c. pea shoots
1 c. radish sprouts

For the dressing: (You will have extra dressing!)
3/4 c. olive oil
1/4 c. white wine vinegar
1/2 tsp. roasted garlic, minced
1/2 tsp dried oregano
1 Tbsp. fresh dill, minced or 1 tsp. dried
Kosher salt and ground white pepper to taste

Prepare the Dressing
In a bowl, combine all dressing ingredients and mix.
Allow dressing to sit for 1/2 hour before serving.
Whisk before adding to salad.

Assemble the Salad
Slice the top and bottom off the cucumer and radishes.
Using a spral slicer, slice the cucumber and radishes into ribbons.




For each salad: plate 1/4 of the cucumber and three radishes. Top with 1 Tbsp. cauliflower, 1/2 c. pea shoots and 1/4 c. radish sprouts. Sprinkle with chopped chives.

Drizzle dressing on top.




Optional: My guy added feta on top. It's wonderful either way!