Posts Tagged ‘olive oil’

Fresh Summer Tartine

September 11, 2010

Fresh Summer Tartine

Simple. Fresh. Delicious. Try this with your local farmers market produce! A variety of toppings would be wonderful! Play with your combinations. Can you imagine lovely, fall butternut squash in place of the tomatoes?!

Fresh Summer Tartine

Fresh Summer Tartine
Makes two tartines.

Handful of peppery, local arugula, hard stems trimmed
1 smallish fruity, local heirloom tomato, diced and put in a bowl
1 ounce of goat chevre (store bought)
2 1/3″ slices of fresh, local bread
(I used Country Levain from Bread & Cie)
1-2 tbsp good quality extra virgin olive oil
kosher salt & pepper

Drizzle your bread slices with a little olive oil and toast under broiler (or toaster oven) only on one side. While bread is toasting, season your tomatoes with a little salt and pepper. Toss and allow flavors to develop. Toss your arugula with a tiny bit of the extra virgin olive oil, just to barely coat.

Remove bread from oven. Divide goat chevre between the two slices and spread. Top with tomatoes and a little of the juices from bottom of the bowl. Drizzle a little extra virgin olive oil over the tomatoes. Top with arugula and enjoy with an icy, cold glass of sweet tea. Served in a mason jar, of course!

Fresh Summer Tartine

This was such a simple and deliciously satisfying light lunch. I just adore simple, fresh flavors without a lot of fuss. Allow your local produce to really shine! Always so much more flavorful than store bought produce from who knows where. If you haven’t tried out your local market yet, I encourage you to do so. You won’t regret it!

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Fresh Farmers Market Dinner

July 30, 2010

Fresh Farmers Market Dinner

As promised, here is my recent dinner of roasted tomatoes, cipollini onions and potatoes served with the simple squash blossom salad I shared yesterday.

Do you see those juices? Who needs a dressing with all the flavor of the roasting juices oozing around the plate?

Fresh Farmers Market Dinner

This was an easy meal to whip up. Simply toss tomatoes, onions and potatoes in olive oil. Season with salt and pepper. Roast at 375 for 25-30 minutes. Potatoes will take about 5-10 minutes longer so put those in a separate pan.

Once you pull them out, allow to cool a few minutes before plating. Pile your roasted vegetables on your plate alongside a simple salad like this one. Be sure to pour all the roasting juices over your vegetables. It will add a nice sauce to the plate.

Fresh Farmers Market Dinner

When you eat this, be sure to mix everything up with each bite. The flavors all go together so nicely, and this meal will certainly give you your fill of vegetable servings for the day!

It’s quite satisfying without being heavy, and it’s oh so tasty!

Roasted Veg with Spinach and Squash Blossom Salad

On a side note, I’m pleased to share this whole plate of food was straight from my local farmers market with the exception of the tomatoes and olive oil. However, those were both from a local California source. It feels good to support my community!

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You might also like this post:
Polenta with Oven Roasted Tomatoes and Cipollini Onions

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How To: Balsamic Caramelized Onions

January 20, 2010

Caramelizing Onions

Caramelizing onions is simply cooking them slowly in olive oil until the natural sugars are released and the onions have browned nicely. The flavor is so wonderful, and a lovely topping for pizzas, bruschetta, sandwiches, eggs, salads, burgers… and the list continues! Eat them warm, room temperature or even cold. I’m 99.9% sure I prefer them cold after they’ve been in the fridge overnight. Such a rich taste.

My husband hates onions and says they look like worms, and I guess they sort of do. Doesn’t change the fact that they are so good!

What I Used:

1 medium yellow onion, sliced into rings
1-2 tablespoons olive oil
salt & pepper

Drizzle of balsamic vinegar to deglaze the pan. (optional)

What I Did:

Heat olive oil over medium-high heat. Sprinkle salt and pepper over onions. Toss in sliced onion and give a quick stir. Continue to cook until onions have browned, about 20 minutes. Next, I drizzled with balsamic vinegar and stirred to deglaze the pan. I love the flavor balsamic adds to the caramelized onions. This is optional, but I find it takes them to another level.

Here are some helpful links:

How To Caramelize Onions by Simply Recipes
Caramelizing Onions by allrecipes.com

Bruschetta :: 2 Ways

January 20, 2010

Bruschetta with Tomatoes and Caramelized Onions

Bruschetta is one of my favorite things. You can top it with anything and the possibilities are endless! This was my lunch today. It was so light and satisfying! I topped most of the bruschetta with a fresh tomato mixture, and the others with caramelized onions. Delish!

Bruschetta

Bruschetta is so simple to make. Slice a baguette into 1/4 to 1/2 inch slices, whichever you prefer. I like mine a bit thinner. Next, drizzle with olive oil and sprinkle with salt and pepper. Pop it into a 400 degree oven and bake until edges brown and bruschetta is crisp. Keep an eye on it, it can burn before you know it! You can enjoy the bruschetta like this alongside your main meal or start experimenting with toppings.

Tomato topping (above) is 2 Roma tomatoes – chopped/diced, 1 clove of garlic – diced, chopped fresh basil, drizzle of olive oil and salt & pepper. Combine in a small bowl and let sit. The flavors get better the longer they sit, but if you need to eat it right away you can. It will still be wonderful.

Caramelized Onion Crostini

Don’t you want a bite?! I adore caramelized onions. I used to hate onions, but somewhere along the way I’ve developed an appreciation for them. This makes me happy as they are so fabulously delicious!

Tomorrow I’ll be sharing a How-To on caramelizing onions. Be sure to check back!