So apparently I have a food blog? Long, long (like year long) story short - I had a terrible job that pretty much killed my all my time to plan and execute meal, shopping and eating well. But now I am back- quite unceremoniously.
not yo’ childhood grilled cheese
All those years choking down Kraft American singles on whitebread and I could have been eating this.
I made this for the first time only a few weeks ago and have enjoyed it about once a week since. It’s not really as much about the cheese as it is about everything else you put with it. And the bread. You definitely need good bread.
Here’s my simple recipe for one sandwich:
1 roma tomato (diced)
1/2 sweet red pepper (diced)
1-2 garlic cloves (diced)
1/4 small onion (diced)
handfull of arugula or spinach
basil (a few leaves chopped)
fresh (or wet) mozzarella
two slices of favorite rustic bread
pinch of salt
oil
butter
(added veggies- the pic above includes alfalfa sprouts)
Saute tomato, pepper and onion for several minutes until tomato starts to break down. Drop in garlic and basil, cook for 1 minute more. Turn off heat and stir in leafy green until wilted. Season with salt to taste.
Top one slice of bread with tomato mixture. Spread to edges of the bread. Slice fresh mozzarella in to 1/8 inch rounds. And place on top of tomato. (Or if you’re using small balls, flatten enough to make an even layer across sandwich.) Top with other slice of bread and grill sandwich in butter or olive oil. If cheese doesn’t melt before bread is toasted place in over at 325 F until cheese melts.
Enjoy!
CSA share : Sept. 9th
This week we have celery, potatoes, squash, melon, sweet peppers, bail, cilantro and eggplant.
This meal brought to you entirely by Robinette Farms.
I probably have not talked much about how much I love our farmers. Alex and Chloe of Robinette Farms in Martnell are amazing. Their operation has grown exponentially from last year. This year, besides vegetables they supply us with eggs, chicken, pork and beef as well as many on the farm visiting opportunities. Our refrigerator is over-flowing with the product of their amazing operation.
If you live in the Lincoln, NE area I would urge you to check them out.
always with the pizza, this one
I’m in love with almost every pizza I make. (That sounds strangely conceited, but it’s true.) This one is no different. I finally got around to halving the dough recipe once again. Finally a pizza that doesn’t mostly go to waste. I should have done this a year ago.
CSA week no: ??
I’m going to give up counting. A week or two worth of food photos are stuck in my new camera (which my outdated PhotoShop can’t convert from RAW), but here is last week’s share.
Heirloom tomatoes, carrots, melon, cucumber, sweet peppers, potatoes, squash, basil, galic, peppers and a melon.
Seared scallops with apple cider-basalmic glaze
This was delicious!!!!
It deserves everyone of those exclamation points. I got the original recipe HERE. I swapped out a few ingredients for what I had in the house (chopped portobello mushrooms instead of shitake or crimini, a combination of apple juice and apple cider vinegar for unfiltered apple cider and arugula instead of spinach. )
Perfectly sided with baby baked potatoes.
