creamy feta and roasted tomato sandwich

I had some friends over this morning to make a big batch of english muffins and this is what we had for lunch. The tomatoes roast on low for 2 hours and the feta spread came together in about 3 minutes. Together they make this incredible combination of tangy and salty feta with the sweet and juicy tomato. The basil is thanks (yet again) to a friend with a giant basil plant. They're the best kind of friends. 

Possible remixes:

- Replace the tomato with thinly sliced radish

- Replace the tomato with apple slices

Recipe inspired by Ina Garten and Martha Stewart

Serves 6

roasted tomatoes, recipe follows
feta spread, recipe follows
12 basil leaves, washed and dried
freshly ground black pepper
6 English muffins, toasted

Spread a delicious amount of feta on the toasted english muffin. Next, add a roasted tomato and top that with a nice big piece of basil. Add a little ground pepper and you are in business.

Roasted Tomatoes
6 roma tomatoes, halved lengthwise and seeds removed (do not remove the cores)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 large garlic clove, minced
kosher salt and freshly ground black pepper 

Preheat oven to 275 degrees.

Line a baking sheet with parchment paper and arrange tomatoes on it, cut side up in a single layer. Drizzle with olive oil and balsamic vinegar and sprinkle with garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Roast in oven for 2 hours until the tomatoes are shriveled but juicy and have a nice color. Let cool.

Feta Spread
8 ounces Feta
1/2 teaspoon lemon zest
3 tablespoon olive oil
freshly ground black pepper

Combine ingredients in the bowl of a food processor (I actually used the mini one that came with my immersion blender and it totally worked). Process until smooth.

chive risotto cakes with lemon garlic aioli

I made the rice mixture during nap time, cleaned up the kitchen and even read a book while it hardened in the refrigerator. When it came time for dinner I just formed the cakes, coated them in the panko and then cooked them. It was so incredibly easy and the aioli is to die for. I promise you will lick your plate.  We ended up making half of the cakes for dinner and then I left the mixture in the fridge overnight and made it again for lunch. Yum. I highly recommend it. 

Another winner from Ina Garten 
makes 12 risotto cakes

1 cup uncooked arborio rice
1/2 cup greek yogurt
2 large eggs
3 tablespoons minced chives
1 1/2 cups grated fontina cheese
1/2 teaspoon freshly ground black pepper
2 tablespoons grated parmesan
drizzle of lemon juice
3/4 cup panko
olive oil

Bring a large pot of salted water to a boil. Add the rice and cook, stirring every now and then for 20 minutes. Strain into a mesh strainer and run under cold water until cool. Drain.

While the rice cooks combine the yogurt, eggs, chives, cheese, pepper, and 1 1/4 teaspoons salt in a large bowl.  Add the cool rice and mix well. Squeeze a little lemon (about a teaspoon) over the mixture and stir again. Refrigerate until firm, even overnight is acceptable.

When ready to cook, preheat the oven to 250 degrees and heat 3 tablespoons of olive oil in a large skillet over medium-low heat.

Place the panko in a shallow bowl or pie plate with 2 tablespoons of parmesan cheese. Stir to combine. Use a large cookie scoop to collect some of the cold risotto mixture, form it into at patty, about 3/4 inch thick and 3 inches wide. Place patty in the panko mixture and turn to coat, pressing the crumbs to the patty to ensure proper adhesion. Set the patty on a piece of parchment or wax paper and repeat until all the mixture is gone.

Place the patties in the hot oil and cook for three minutes. Turn only once and continue to cook for another three minutes until the cake is beautifully crispy and brown. Place on a cookie sheet in the oven and keep warm until all the cakes have been cooked. Serve drizzled with lemon aioli.

Lemon Aioli
Adapted from Martha Stewart

1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1-2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
kosher salt and ground pepper

Add all the ingredients together in a small bowl. Stir to combine and season with salt and pepper.
* I put everything in the tall beaker that comes with my immersion blender and did a quick blend. It made the sauce extra creamy - If you've got one it may be worth the 2 extra dishes.

spinach pesto salad

Food photography is a work in progress for me, my apologies. Don't let that distract you from this perfect summer salad - cool, crisp and earthy. But let's be serious - how can anything taste bad when it's slathered in pesto??

Adapted from the magnificent Ina Garten

This recipe makes enough for you, yourself and you

2 cups packed spinach leaves

1/4 cup frozen peas

1 heaping spoonful of pesto

1 tablespoon toasted pine nuts

Freshly grated parmesan

salt and pepper

Toast pine nuts over medium heat in a small dry skillet (no oil!) until fragrant and nicely browned, about 5 minutes. Stir the nuts frequently to avoid burning. 

Meanwhile, place the frozen peas in a little bowl and microwave them for 30 seconds, or until thawed. 

In a larger bowl, combine spinach, peas, pesto and parmesan. Stir to combine/coat. Sprinkle pine nuts on top with a little more cheese and season to taste. (The pesto I used was salty enough that I didn't need more. Taste to be sure). 

warm brie with honey and pistachios

Rather than my regular handfuls-of-trailmix-while-getting-my-kids-their-lunch habit I decided to treat. myself. Creamy brie with sweet honey, salty and crunchy pistachios, and cold crisp apples. From start to finish this took 7 minutes and was worth it.

Adapted from the fabulous Ina Garten
This recipe makes lunch for you, yourself and you.

Small slice of brie
Slices of artisan bread, toasted 
Generous drizzle of honey
Handful of roasted, salted pistachios
1 apple, preferably tart for contrast, sliced thin

Preheat your oven to 350 degrees.

Place your brie in a pyrex dish or ceramic baker and drizzle with honey. Scatter some pistachios on top and place in your oven for 2-3 minutes. The brie should start to bulge out from the rind but shouldn't liquify. Watch it carefully.

While the brie is baking, put two slices of your bread in the toaster and toast.

When the brie is done, put your slice on a plate and drizzle any honey left in the baking dish over the top. Add your toast and apple to the plate and enjoy!

If you end up finishing this and want more. Make it again! I won't judge you because I went back for seconds....and thirds...