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Grilled Cheese on Roasted Garlic Sourdough and Microgreens from the Farmer’s Market

Grilled Cheese on Roasted Garlic Sourdough and Microgreens from the Farmer’s Market

This weekend we did a big grocery trip. I picked up a beautiful loaf of roasted garlic sourdough bread at the farmer’s market, and I got some kale microgreens at the store. The microgreens were something new for me.

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For my grilled cheese sandwich, I decided to try something new. I spread homemade ranch dressing on the bread. I know some people use mayonnaise, and I’ve never done it that way, but this sounded too good to pass up. Oh, and this batch of ranch had fresh dill and parsley.

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Then I sliced some muenster cheese and topped both slices.

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I put the kale microgreens in the middle, between the cheese slices so they wouldn’t get cooked.

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I decided to grill it on a cast iron comal instead of a skillet, so I wouldn’t have to deal with the sides of the pan getting in the way.

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Then, instead of smashing it down with the spatula, I used a small plate.

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Ingredients:

  • Roasted Garlic sourdough bread
  • Muenster cheese
  • Ranch dressing
  • Microgreens
  • Salted butter

Directions:

  • Heat a cast iron skillet or comal on medium heat on the stove
  • Slice the bread
  • Spread Ranch dressing on each slice
  • Top each slice with muenster cheese
  • Top the cheese on one slice with kale microgreens
  • Put the sandwich together
  • Melt a pat of butter in the center of the comal
  • Place the sandwich on the butter
  • Place a small heavy plate on top of the sandwich and squash the sandwich
  • Grill until the cheese starts to melt
  • Flip the sandwich and repeat the squashing and grilling
  • Flip again
  • Increase heat to medium high, squash some more and watch the cheese for adequate melting
  • Flip and repeat
  • When grilled to your liking, remove to a cutting board and cut in half

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Beautiful and Tasty: Fresh Herbs Instead of Flower Arrangements

Beautiful and Tasty: Fresh Herbs Instead of Flower Arrangements

Fresh cut flowers brighten up the room, but they are expensive and then they wilt and die. Fresh herbs, on the other hand, are both useful and beautiful.

Mint in champagne flute
Mint in champagne flute

Storing fresh herbs used to be a challenge for me. They don’t do so great in the fridge. They get slimy. Or I forget I have them and then they get really slimy! And I don’t use them nearly as much as I could.

When I discovered that I could keep them in water like flowers, I was thrilled! When I started doing this I used little jars and things I had around. This year, when my mom brought me some mint, I had an even better idea – a champagne flute! The shape is perfect for mint. The narrow stem and wide mouth accommodates the leaves and the stems, keeping the leaves from getting in the water without having to trim a bunch off.

For chives, I use a stemmed glass with straight sides.

To keep the herbs fresh, I change the water regularly, trim off any parts that are starting to go wilty or brown, and rinse them stems. Oh, and clean the glass, too. It doesn’t take long and they keep much longer.

If you have herbs that are already starting to wilt, putting them water can perk them up. You may need to trim the bottoms off the stems so they can take up water.

For the glasses, I like to use fancy ones that don’t get used often enough for drinking glasses. It gets them out of the china cabinet and out where they can be enjoyed. I have a hard time passing up interesting glasses, and an even harder time finding places to put them. I get most of mine at thrift stores and garage sales.

Whether you grow your own herbs or buy them at the farmer’s market, there are so many things to love about this!

You can put them herbs right on the counter where you do your prep work so they’re handy and you remember to use them.

For me, it’s great when I’m really making a quick salad because I got busy and waited too long to eat. Or if I’m loading up a baked potato to go with a steak for dinner, in the middle of watching a movie!

Plus, they’re pretty, and they smell good.

And the gift opportunities are amazing. The next time you’re thinking of buying cut flowers for someone, consider finding a unique glass at your local thrift store and filling it with your friend’s favorite herb, or an assortment of herbs. Even if you ordered a glass or a set of glasses, it would be cheaper than going to the florist, and much more personal. And it’s something they can use, not just something to sit there and look pretty.

If it’s too difficult to transport, you can put the fresh herbs in a baggie with a damp paper towel wrapped around the stems. If you want to present it all put together, take a bottle of water with you and put it together in the car right before you go to the door.

 

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Hot Weather Eating

Hot Weather Eating

To endure the heat and still feed yourself, consider re-thinking your idea of a decent meal. You can piece together finger foods and salads, and still get plenty of nutrition.

Yesterday was unbearably hot, and there was no way I was going to cook. So, we had cold shrimp (the precooked, frozen kind), strawberries, grapes, and Swiss cheese.

Another one of my summertime favorites is a big hearty salad that includes cold cuts, followed by half an avocado (salted and eaten right out of the peel with a spoon), and later half a cantaloupe (also eaten right out of the peel with a spoon).

Chicken and roast beef both make good leftovers that you can toss into a salad or use to make sandwiches. When you plan to use the meat this way, you can cook it at your convenience, during the cooler part of the day.

Farmer’s markets and produce stands are a great source for fruits and vegetables that you can graze and snack on all day. You don’t have to do “meals” at all. Most of us lose our appetite when it’s hot anyway, and heavy foods will just make you feel worse in the summer. It is a wonderful opportunity to eat lots of fresh, raw foods!

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