Summer Vegetable Tartine with Herbed Goat Cheese

Grilled Summer Vegetable Tartine with Herbed Goat Cheese

Summer Vegetable Tartine
Serves as many as you like

Slices of rosemary foccacia
Slices of eggplant, red and yellow peppers, and tomato
Herbed goat cheese, see below
Arugula
Thinly sliced pancetta or bacon

Allow your sliced vegetables to get a nice char from the grill pan & your pancetta strips to crisp.  Rest vegetables and pancetta on a towel to absorb any excess liquid. Slightly toast your foccacia so that the crust is crunchy but the bread is still soft.  While still warm slather the slices with the goat cheese & then add the vegetables.  Top with sprinkling of arugula and pancetta and serve.  Enjoy!

I didn't add measurements for the ingredients because you can make just enough for yourself or to feed an army. You can use any vegetables or bread you like. Personally I think 2 of these open-face toasties is a perfect serving.

Herbed Goat Cheese - Mix 4 ozs of room temperature goat cheese with 2 teaspoons of fresh, chopped basil, oregano & thyme, and a touch of salt & pepper.  Store refrigerated in a sealed container.  Perfect on top of crackers or in stuffed chicken breasts.

My newest kitchen helper, Lady Louise

Creamy Herb Dressing

The fresh dill really gives it a wonderful punch.  I added it to a salad of torn romaine & red leaf lettuce, red peppers & fried onions.  It is also delicious with tuna & tomatoes for a healthy lunch.

Creamy Herb Dressing

Cooking Light, July 2011

1/2 tsp of grey salt & of black pepper
Pinch of red pepper flakes
1/4 cup of Olive Oil Mayo
1 1/2 tsp chopped dill
1 tablespoon chopped parsley
2 tablespoons fresh lemon juice
1 tablespoon water

Add all ingredients in a carafe and shake well.  Enjoy!

Orange & Raspberry Cake

Todd's Orange Raspberry Cake

This weekend I made Giada De Laurentiis's wonderful Todd's Orange & Raspberry Cake.  This was the second time I had seen the episode where she puts her twist on her husband's favorite foods & I had not forgotten about this cake.  So I gave it a try & was very happy with the outcome.  The orange zest mixed with the airy white cake plus the sweet/tart zing of the raspberry jam makes it such a perfect summer dessert.  Please follow the link for her recipe & instructions.
The inspiration for the recipe, her husband Todd Thompson, even gave my attempt a "Good Job" review on twitter (just so you know).  Hope you enjoy!

Spinach, Onion & Bacon Quiche in a Savory Crust

Spinach, Onion & Bacon Quiche
Adapted from Emeril Lagasse's recipe 

I loved the rustic look and taste of this dish

Serves 6
6 thick slices of bacon, chopped
1 large onion, thickly diced
10 oz spinach, torn
2 teaspoons of fresh thyme leaves
1 tsp minced garlic
2 tsp olive oil
Grey salt, pepper & red pepper flakes
1/2 cup half & half
4 large eggs
1 cup shredded Gruyere or Swiss Cheese
Pie Crust (Store Bought or Recipe Below)


Preheat oven to 375 degrees.

Cook bacon on the stove top until nice and crispy, remove from saute pan and add onions plus 1tsp of olive oil, allow onions to caramelize, around 20 minutes.  Once onions are ready add 1 tsp olive oil, salt. pepper, red pepper flakes, garlic, & thyme, cook for 2 minutes. Remove from heat and add spinach & bacon, toss well, allowing spinach to wilt (may need to add back to heat for just a moment) & let cool for a few minutes.
Once the spinach mixture is cool, add as an even layer to the bottom of the pie crust.  In a separate bowl whisk together the eggs and 1/2 & 1/2, fold in cheese & pour mixture over the spinach, onions and bacon.
Bake for 40 - 45 minutes until set (watch from last 35 minutes on).

You could serve with a salad

Pat in Pan Crust
One 9 inch pie crust

Pat in Pan Crust

1 1/2 cups all purpose flour
1/2 cup olive oil
1/2 tsp salt
1 tablespoon sugar
2 tablespoons 1/2 & 1/2

Preheat oven to 400 degrees.  Add all ingredients to the pie plate & mash together well with a your hands & form into a ball, then press the dough into the pan to form a crust with sides up to the top of the dish.  Bake for 15 minutes or until nice golden brown.  Let it cool while you prepare the filling.

Roasted Farmers' Market Vegetables

Roasted Farmers' Market Vegetables

Now that I am on my easy & healthy kick, this just seems too simple.  Last summer I became overwhelmed  with complicated recipes for all of the fresh goodies CSA.  Wish I had thought of this then.
Simply pick what you like, rinse and toss with olive oil, salt, pepper and the herbs of your choice & roast in an oven at 400 for roughly half an hour.  Tuesday evening it was carrots, squash, mushrooms, tomatoes, & brocollini. The tomatoes & brocollini only needed about 25 minutes, but the rest stayed for closer to 40.  I tossed with cooking spray, gray salt & Herbs De Provence.  They made a perfect side to a grilled pork tenderloin with brown rice.  There is no excuse not to eat healthy with this one.  Enjoy!

Easy Clean Up too

Roasted Baby Carrots

Simple and delicious.

Roasted Baby Carrots 
Bunch of peeled baby carrots, tops snipped
Olive Oil
Sea Salt
Fresh Thyme

Preheat oven to 400 degrees.  Place baby carrots on a cooking sheet lined with foil.  Drizzle olive oil over the carrots and sprinkle with salt and thyme leaves.  Roast carrots for 15 to 20 minutes until they are lightly browned.  Serve with a sprinkle of fresh thyme.

You can't get any easier than that.

Ready to go in the oven.