So this delicious-looking concoction appeared on our Pinterest feed yesterday. It took some googling (don’t you hate how some pins don’t include links?!), but we finally found the recipe. This just might be the perfect summer appetizer – simple ingredients, fresh flavors and super quick and easy.
Caprese Bruschetta (it’s not technically bruschetta but that sounds better than “Caprese Loaf”)
What You Need:
1 loaf french bread
1-2 containers prepared basil pesto, depending on how much you love pesto (make your own using the recipe here)
1 log of goat cheese, sliced, or one 8 oz ball fresh mozarella, sliced
1 container of sun dried tomatoes or freshly sliced grape tomatoes
What You Do:
Preheat oven to 375.
Split loaf open lengthwise so that you have two long halves.
Spread the pesto on the two halves of the loaf.
Layer the goat cheese or mozarella over the pesto.
Top with tomatoes.
Place on a baking sheet and pop in the oven for about 8-12 minutes, depending on how crispy you like your bread.
Enjoy with a glass or three of your favorite wine.
Mmmmonday. Need a quick and easy idea for dinner tonight? Upgrade your usual grilled cheese sandwich to this summer-y pesto, artichoke and havarti version by Two Peas and Their Pod, one of our fave food blogs. Use prepared pesto if you don’t feel like making your own Spinach Basil Pesto. This is just as easy as the classic you loved growing up but wayyyy more sophisticated and flavorful.
Pesto, Artichoke and Havarti Grilled Cheese by Two Peas and Their Pod
What You Need:
2 tablespoons butter, softened
4 slices whole-grain bread (such as Eureka! Organic Bread)
2/3 cup sliced artichoke hearts (from jar or can, drained)
Sea salt, for sprinkling on sandwich
What You Do:
Butter the outsides of the bread. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
Joe and I made an early New Year’s resolution to cook more/eat healthier. We started with this veggie lasagna Saturday night. Joe adapted a basic recipe into something delicious…and totally healthy. He also dropped half of it on the floor, which turned out to be good because if he HADN’T we would definitely have eaten the whole pan. My favorite thing about this recipe is that you make it in a loaf pan (the size you would make banana bread in). Double the recipe and make one to freeze while you’re at it – the smaller pan size won’t take up an entire freezer shelf. You can make this a day in advance, too – just cover tightly with foil and refrigerate until you’re ready to bake.
Joe’s Veggie Lasagna
What You Need:
9 whole wheat lasagna noodles
1 bag fresh spinach
1 zucchini, finely chopped
1/2 8oz. container part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1 egg, lightly beaten
1 pinch dried basil
1 pinch dried oregano
sea salt and ground black pepper to taste
1 cup jarred pasta sauce (we used a generic “chunky vegetable” pasta sauce)
1/4 cup grated Parmesan cheese
What You Do:
Preheat oven to 400 degrees. Spray a loaf pan with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
Steamer spinach and zucchini until tender, 2 to 4 minutes. Drain and press the water out of the vegetables. Don’t skip this step – veggies have lots of water in them, and if you don’t press the water out you’ll have a soggy lasagna.
Mix veggies, ricotta cheese, 1/2 cup mozzarella cheese, egg, spices, salt, and black pepper in a bowl until thoroughly combined.
Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Serves four (or two if you drop half on the floor). Yay for resolutions!
Happy Hump Day! Instead of meeting your friends at your favorite neighborhood bar, mix it up and invite everyone to your place for a homemade happy hour. Sweep off your patio (or tidy up your living room), throw some fresh flowers in a vase, and lay out the fixings for the two super easy recipes: Seasonal Crostini and Berry Gin Sparklers.
Seasonal Crostiniby The Glitter Guide
What You Need:
French baguette, sliced & lightly toasted
Your choice of cheese (options include goat, whipped feta, ricotta, fresh mozzarella and brie)
Your choice of toppings (options include roasted tomatoes, marinated olives, artichoke hearts, fresh berries and sliced prosciutto)
Your choice of herbs (options include rosemary, basil and thyme)
What You Do:
Arrange cooled toasts on a platter.
Layer on your choice of cheese and then top with your preferred accoutrements.
Drizzle on honey or olive oil. Finish with fresh herbs.
Try these combinations:
– Goat cheese with blackberries, honey + rosemary (shown in images above).
– Roasted tomatoes with ricotta cheese, thyme + olive oil.
– Roasted tomatoes with fresh mozzarella, prosciutto + basil.
– Whipped feta with herb-marinated tomatoes + olive oil.
– Goat cheese with sliced pear, honey + thyme.
Stumped on what to make for dinner tonight? Try this easy (SO EASY) Zucchini Parmesan recipe. Serve it as a vegetarian main dish, or as a side dish to accompany grilled chicken or fish.
2 zucchini or summer squash, sliced in half and then sliced lengthwise (to make rectangular-ish slices)
1/4 cup freshly grated Parmesan cheese
Line a cookie sheet with aluminum foil. Spray foil with cooking spray. Arrange slices on cookie sheet, and spray with more cooking spray. Sprinkle Parmesan cheese over squash, followed by a few grinds of fresh black pepper. Bake at 350 for ten minutes, then broil on high for another five minutes. Serves two as a main dish or four as a side dish.
Delicious, and easy.
Tweet us some of your go-to side dishes! @glitter_blog_xo
After WEEKS of not cooking (Christmas Day brunch doesn’t count), I actually made dinner last night. I really enjoy being in the kitchen, and I’m trying to get back in the habit for 2013.
I was craving salmon, so I threw together a simple supper of Brown Sugar Glazed Salmon, Wasabi Mashed Potatoes and baby brussel sprouts (don’t laugh, they’re my fave!).
These recipes are super easy and require very little in the way of preparation. Neither one really requires measuring–just eyeball the ingredients, which you probably already have on hand. You could make the potatoes early and reheat them at suppertime. Piece of cake.
2 teaspoons butter (I use Land O Lakes light butter for cooking)
1 teaspoon honey
1 tablespoon extra virgin olive oil
1 tablespoon dijon mustard
1 tablespoon reduced sodium soy sauce
few grinds sea salt
1 salmon fillet (1 to 1/2 lbs)
Preheat your oven to 350 degrees. Heat the brown sugar, butter and honey in a small saucepan over medium heat. Whisk in the olive oil, mustard, soy sauce and salt. Let cool for 5 minutes. Place salmon on foil-lined cookie sheet and pour the cooled glaze over the top. Bake at 350 for 20 – 25 minutes or until the salmon flakes easily with a fork. My oven is typically on the hot side--but even so, I cooked mine for the full 25 minutes. It needed it! Serves 3 – 4.
Wasabi Mashed Potatoes
Even if you don’t like wasabi in the sushi sense, you will like these potatoes. The wasabi gives them something extra special but not necessarily identifiable.
2 to 3 lbs potatoes (Yukon gold or white)
1/4 cup milk
1/4 cup butter (you can even use Move Over Butter or whatever you have on hand)
1 to 2 tablespoons reduced fat sour cream, optional
1 good squeeze wasabi paste (available in the Asian section of supermarkets everywhere, even in Statesboro), or more to taste
Scrub potatoes (I like to leave the peel on for extra texture and fiber, but you can peel them if you like). Cut any large potatoes in half or quarters so that all potatoes are the same size. Cover with water in a medium to large pot. Bring pot to a boil, then turn heat down to a simmer. Simmer for 20 – 25 minutes, or until a fork easily pierces the potatoes. Pour into colander to drain, then return to pot over very low heat to dry the potatoes, just for a few second. Remove pot from heat. Add the milk, butter and sour cream (if you like), and (this is my favorite part) use a potato masher to mash everything up. Adjust, adding more milk, butter or sour cream until you get the consistency you want. Add wasabi to taste. Obvs, it’s better to err on the side of LESS wasabi. You can always add more later. Finish with a few grinds of sea salt. Serves 4 – 6.
Click here, here and here for more of our favorite easy weeknight recipes. Yum!