#Goat's Cheese and Pear Avocado Toasts

[askwhatsforlunch]

Goat's Cheese and Pear Avocado Toasts (Vegetarian)

To put a seasonal twist on your avocado toasts, try these Goat's Cheese and Pear Avocado Toasts! The contrast between the buttery, warm pear and the creamy, cool avocado, both enhanced by the saltiness of the goat's cheese and the subtle heat of the Piment d'Espelette is worth the effort on a Sunday morning! Have a good one!

Ingredients (serves 1):

1 tablespoon unsalted butter

1/2 just ripe Williams Pear, rinsed

2 thick slices White Bloomer Bread

1/2 ripe Hass avocado

1/2 small lemon

1/8 teaspoon salt

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

15 grams/1/2 ounce good soft goat's cheese

Melt butter in a small frying pan over medium-high heat.

Core Williams pear, and cut into slices. Once the butter is just foaming, add pear slices. Cook, until just golden brown, about 3 to 4 minutes on each side.

Meanwhile, toast White Bloomer Bread slices. Set aside.

Pit avocado halve, and cut it in half. Spoon the flesh of one avocado quarter into a small bowl. Squeeze in about 2 teaspoons of the lemon juice. Season with salt and Piment d'Espelette, and mash thoroughly until well-combined.

Cut remaining avocado quarter into slices, and thoroughly squeeze lemon juice over them.

Generously spread mashed avocado mixture onto toasted Bloomer Bread slices. Top with avocado slices, alternating with warm pear slices. Crumble goat's cheese on top, and sprinkle with Piment d'Espelette.

Enjoy Goat's Cheese and Pear Avocado Toasts immediately, with or without dressed lettuce.

[jesusmyking2024]

How much do you love avocado?!😄

I made an Avocado Toast with braised eggs and goat cheese for lunch!

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References ⚜ Writing Resources PDFs

[angelmush]

feeling creative in the kitchen again so here's some food dreams i have for the foreseeable future:

i made a rice bowl for breakfast/lunch (honestly i usually just combine these meals together lol) and along with rice in my rice cooker i put a TON of ginger, scallions, soy sauce, mirin, fish sauce, + a drizzle of sesame oil 2 flavor my rice as well as an egg to soft boil it, i ate this with fishwife mackerel and 1/2 an avocado

miso glazed cod broiled til it's golden !!!! just craving that delicate flakiness that cod provides and i know i have some in my freezer i can thaw, not sure what to eat it with tho, any ideas are welcome !

my gf picked up a baguette from the patisserie near us and i have some kerrygold salted butter + radishes for a snack

i made another batch of miso brown butter chocolate chip cookie dough to scoop and freeze for single serve cookie emergencies

dreaminggg of some kind of creme brulee or panna cotta with cardamom and plums or pears ? or maybe a tart? possibly topped with toasted brown butter pistachios? i'm not sure but i have the most delicious plums and pears in my fridge that i need to use in something and im feeling very inspired by creamy desserts right now

craving the buttery richness of a thick slab of salmon basted in herbs and a good butter or something along these lines

a brown butter and sage gnocchi and sweet potato dish of some kind? not sure, this idea is still marinating

my easy go to meal is a turkey sandwich with pesto and goat cheese and i got these jarred roasted red peppers i think would be delicious with that

i've made a really delightful avocado, radish, bean salad before with a bright vinaigrette that could be tasty especially when eaten cold (it was like randomly 90 degrees today after being fall vibes for weeks so. crispy cold veg sounds delightful all of a sudden)

[abookishdreamer]

Character Intro: Komos (Kingdom of Ichor)

Nicknames- The Party Prince by the people of Olympius

Age- 16 (immortal)

Location- Mania neighborhood, New Olympus

Personality- A real "life of the party," they're extremely outgoing, energetic, & sociable- effortlessly engaging with large groups at social gatherings. They can also be impulsive at times- making spontaneous decisions without considering consquences. They are pansexual and is currently in a relationship.

Komos personally identifies as non-binary and generally uses they/them pronouns. They don't mind when his parents use he/him pronouns.

They have the standard abilities of a god. As the god of revelry their other powers/abilities include limited alcokinesis (alcohol manipulation), flight (due to their bright neon purple wings that also glows in the dark), confetti generation/manipulation, being able to shapeshift into a satyr form, laughter/smiling inducement, as well as amétkinesis (fun manipulation).

Komos is the only child of their parents Agathaodaemon (Daemon) (god of vineyards, grainfields, & luck) and Elais (goddess of oil). Other members of Komos' immediate family includes their cousin Pandaisia (goddess of banquets) as well as their aunts Spermo (goddess of grains) and Oeno (goddess of berries & wine).

Their current address is The Chataeu Nysaeus, a hotel located at Nyctelius Boulevard in the Mania neighborhood of New Olympus. They're currently renting out a bungalow, costing 1,200 drachmas a night! The hotel is infamously known for being "populated by beings either on their way up or on their way down." They don't mind living out of their glitter leopard print suitcases. Komos feels at piece within the aesthetic of The Chateau Nysaeus. The guests & employees don't see them as a deity- just as one of them.

The Chateau Nysaeus has also been lauded as a refuge for the upper crust of Olympian society no matter the being. Zeus (god of the sky, thunder, & lightning) was photographed staying there for a few weeks when the initial news of Hera (goddess of women & marriage) leaving him went public.

Komos has a few tattoos- a disco ball on their right ankle (specifically done with purple glitter ink), a bunch of ivy petals on their lower back, and an ivy vine tattoo covering their right upper arm.

They will typically start their mornings with a quick shower followed by sunbathing & countless mimosas by the hotel's pool. They'll then order some room service for breakfast- a favorite of theirs being eggs benedict with avocado toast and freshly squeezed orange juice.

When it comes to music, Komos listens to a bit of everything. Their favorite genres include electronic, dance, synth pop, R&B, pop, and EDM.

As a very young godling, they were introduced to the politics of the pantheon when they were assigned to be the cupbearer to Dionysus (god of wine), who would eventually become Komos' mentor. A notable moment from that time that they remember was when he made ambrosia (with help from their mentor).

A go-to drink of theirs is Strengthify dragonfruit strawberry water. They also like vodka soda, champagne, rum & cokes, red wine, New Olympus Iced Teas, cosmopolitans, appletinis, jello shots, flirtinis, fruit vodka party punch, blowj*b shots, as well as p*rn star cocktails. Usuals from The Roasted Bean include a large fruit punch splash & an olympian sized double chocolate chip creme frappuccino (with extra whipped cream and mocha drizzle).

They love using the Glory's Crown ambrosia honey hair products. When they're in the mood to wear their hair curly, Komos loves using the Olmorfia pillow soft curls curling glaze.

A favorite from The Bread Box is the roasted pear & beet salad topped with extra goat cheese and balsamic dressing.

Komos' relationship with their parents has been interesting to say the least. They're definitely more keen on visiting their father than their mother. In Crete, Komos & Daemon will spend time at the beach surfing before ending the day with a glass of red wine while eating too many s'mores! They will try to keep Elais in the loop regarding their life through text.

A guilty pleasure of theirs is a slice of sicilian pizza topped with black olives.

Some of Komos' favorite makeup products to use include the Museology glossy blush balm stick in "basstastic bronze", the La Petit Amour glitter gloss in "starry swirl" (a shimmery iridescent color), the Hot Intoxication neon liquid eyeliners in the colors "appletini", "champagne fizz", & "purple haze", as well as the Olmorfia shimmering body oil in "crystal bronze". They're also fond of painting their nails with the Glimmer & Shimmer Glaze brand of nail polish.

They're not super close with their cousins and aunts, but Komos doesn't dislike them. They just don't get to hang out due to their crazy schedules. They invited Pandaisia over once who brought over a box of chocolate beignets from her shop Cocoa Delights. Komos really liked the distressed leather jacket they got as an induction gift from Spermo. They ended up bejeweling the back with purple spinels & rhodolites through use of their bedazzler!

A guilty pleasure of theirs is an olympian burger with olympian sized curly fries from Olympic Chef. At home, they enjoy eating the fries with grape jelly.

Komos is a recreational drug user- their favorites being lotus dust, pot, and lotus tiles.

They enjoy reading literary fiction as well as gothic literature & poetry anthologies. There's a growing collection of mass market paperbacks on their bedside dresser. They also like listening to audiobooks.

Komos is a very busy bee! Their income primarily comes from them being a club promoter. Their Fatestagram profile is used for their main job- marketing & advertising nightclub events, DJ performances, and networking to bring beings to the venues. They're also a licensed bartender and DJ- their stage name being DJ N3ON. For other means of income they also model for/endorse andro-cene, Kaleidoscope Lab, Maison du Drame, Hot Intoxication, & Museology.

They are thinking about starting a podcast.

A favorite frozen treat of theirs is the Cocktails on Ice cool as cosmo ice cream.

Their all time favorite dessert are the white chocolate frosted champagne donuts from Hollyhock's Bakery.

Every year, Komos travels to Thebes for the Dionysia holiday!

They love wearing the Korýfosi parfum created by one of their first crushes Philotes (goddess of sex, friendship, & affection).

In the pantheon Komos is good friends with Iris (goddess of the rainbow), Gelos (god of laughter), Eupraxia (goddess of well-being & success), Ditus (god of bisexuality, effeminacy, & fertility), Hedylogos (god of sweet talk & flattery), Keraon (god of baking & wine mixing), Adephagia (goddess of gluttony), Horme (god of energy), Pannychis (goddess of nightlife festivities), Cleta (goddess of whispers), Tyche (goddess of luck), Aerin (goddess of the ethereal), Methe (goddess of drunkenness), The Muses, and Ganymede (god of homosexual love & desire).

Outside the pantheon they're friends with tons of maenads, satyrs, & satyressses.

Komos participates annually at the Electric Wonderland music festival- the largest electronic & EDM musical showcase in Olympius.

They also admire Sponde (goddess of libations) as well as their dad's girlfriend Panigýri (goddess of festivals). Komos enjoyed traveling to Olympia to see her where they celebrated the grand opening of her new nightclub Komfetí! They especially loved the Diamond Ave. disco ball jeweled clutch Panigýri bought for them as a birthday gift.

Komos also had crushes on Aphrodite (goddess of love & beauty), Helios (Titan god of the sun), Pan (god of the wild, satyrs, shepherds, & rustic music), Felis (Titaness of cats), Nephele (goddess of clouds), and Hermes.

They've been in a relationship with a woodland satyress actress named Briar Vale for the past two years. She's well known for her role on the young adult drama Late Last Night where she plays the titular character Haven Greenwood, a recovering drug addict surviving her last year of high school. Komos initially met Briar at an afterparty at the dryad themed nightclub The Woodland Tavern. The two exchanged numbers after doing way too many green apple jello shots! They respect how dedicated Briar is to her craft, her wildly curly honey brown hair that has the faintest scent of mint, and the sense of euphoria they feel whenever they kiss her soft pink bow shaped lips.

Komos has started taking interpretive & breakdancing lessons.

Their all time favorite meal is curry goat stew with brown rice.

In Komos' free time they enjoy listening to music, writing, painting, drawing, playing video games, laser tag, rollerskating, and dancing.

"Being the life of the party isn't about being the loudest, it's about making everyone feel included and welcome."

[smitheliana89]

10 Surprising Ways To Enjoy Water Crackers

Water crackers are often viewed as a simple, bland snack, but these versatile bites can be transformed into gourmet treats with just a little creativity. Whether you're hosting a party or looking for a unique addition to your snack repertoire, here are ten surprising ways to enjoy water crackers.

Cheese and Fruit Pairing: Elevate your cheese board by pairing water crackers with a variety of cheeses. Soft cheeses like brie or goat cheese complement the crunchiness of the cracker. Add slices of fresh fruit, such as apples, pears, or figs, to create a delightful contrast of flavors and textures.

Savory Spreads: Use water crackers as a base for savory spreads like hummus, pesto, or olive tapenade. These spreads add flavor and creaminess, making your snack more satisfying. Consider adding a sprinkle of paprika or a drizzle of olive oil for extra flair.

Mini Sandwiches: Create bite-sized sandwiches by layering deli meats, cheeses, and vegetables between two water crackers. This not only adds a fun twist to traditional sandwiches but also makes for an easy finger food option for parties.

Dips and Salsas: Water crackers are perfect for dipping! Pair them with your favorite dips, such as guacamole, salsa, or tzatziki. The sturdy texture of the crackers holds up well against chunkier dips, making each bite enjoyable.

Dessert Delights: For a sweet treat, spread a thin layer of cream cheese or mascarpone on a water cracker, then top it with honey, nuts, or chocolate shavings. This unexpected dessert option is sure to surprise and delight your taste buds.

Antipasto Platter: Incorporate water crackers into an antipasto platter. Add cured meats, marinated vegetables, and assorted olives for a Mediterranean-inspired spread. The neutral flavor of the crackers complements the bold tastes of the antipasto ingredients.

Avocado Toast: Transform your water crackers into a trendy snack by topping them with smashed avocado. Add a pinch of salt, pepper, and a squeeze of lemon for a refreshing twist. You can also experiment with toppings like cherry tomatoes, radishes, or even a poached egg for added protein.

Charcuterie Cones: For a fun and interactive snack, create charcuterie cones using paper or parchment. Fill them with sliced meats, cheeses, and a few water crackers. This portable option is perfect for parties, picnics, or movie nights.

Stuffed Crackers: Get creative by stuffing water crackers with your favorite fillings. Try combinations like cream cheese and smoked salmon, or turkey and cranberry sauce. These stuffed crackers make for a sophisticated yet simple appetizer.

Breakfast Treats: Incorporate water crackers into your breakfast routine. Top them with Greek yogurt, berries, and a drizzle of honey for a quick and nutritious morning snack. You can also use them as a base for a breakfast sandwich with eggs and avocado.

In conclusion, water crackers can be a delightful addition to your culinary adventures when approached with creativity. From savory to sweet, there are countless ways to enjoy this simple snack. So next time you reach for a box of water crackers, consider these ten surprising ideas and elevate your snacking experience!

[alikapop]

El Meson- How to be Spanish

The soul of Spain in the heart of Santa Fe, El Mesón has been serving locals and visitors for almost twenty years. Born in Spain to a Spanish father and American mother, Chef Huertas, opened El Mesón in 1997 to bring the old-world Iberian cuisine and Andalusian family traditions to the City Different. El Mesón offers two dining options. The full menu is offered in El Comedor, or Dining Room. Large oak tables with soft lighting set the stage for your meal, surrounded by reproductions of classic painters, with the strains of Spanish guitar accenting your palate’s Iberian journey.

On the other hand, if you are in the mood for something lighter and livelier, you will find it in the ¡Chispa! Tapas Bar. Reminiscent of an Andalusian patio, this room features Tapas and Live Entertainment. From Tango, to Jazz, to Flamenco there is a beautiful stage showcasing some amazing talent! We offer a full bar, and Santa Fe's best selection of Spanish Wines and Sherries. ¡Hasta pronto!

David Huertas, Andrea Bozman: (505) 983-

Soup & Salad Tapas

Sopa del Día

Market Price

Ensalada con Quesos de Cabra - Murcia

$14.50

Four Goat Cheese Salad with sliced Pears, toasted Pine Nuts, Baby Greens, and an Aged Balsamic Vinegar Reduction

Ensalada de Aguacate y Gambas - Andalucia

$16.00

Shrimp and Avocado Salad with a julienne of Bibb Lettuce, Grape Tomatoes, Mullet Roe, and Pink Brandy Dressing

Ensalda de Remolacha - Murcia

$12.00

Beet and Kale Salad with Fresh Basil and Goat Yogurt Dressing topped with roasted Pistachios

Cogollos a la Crema de Cabrales - Asturias

$13.50

Heart of Living Butter Lettuce, Cabrales Blue Cheese Cream Dressing, toasted Pine Nuts & crispy Serrano Ham

Vegetables & Cheese Tapas

Queso con Membrillo - Castilla-La-Mancha

$10.50

Aged Manchego Cheese with Quince Preserves and Olives

Berenjena - Andalucia

$10.00

Lightly battered Eggplant Fries drizzled with Cane Syrup and a sprinkle of fresh Saffron

Tortilla Española - Madrid

$9.00

Wedge of Spanish Egg, Potato, and Onion Tortilla with Roasted Garlic Aioli

Setas a la Parilla - Andalucia

$10.50

Grilled Oyster Mushrooms marinated in Garlic and Parsley infused Extra Virgin Olive Oil

Alcachofas Rellenas - Catalonia

$9.50

Flash fried Artichoke Hearts filled with Herbed Spanish Goat Cheese served over Romesco Sauce with Caperberries

Patatas dos Salsas - Aragon

$8.00

Twice-fried Baby Red Potatoes, with a spicy Red Chile Dipping Sauce and roasted Garlic Aioli

Coca Balear - Baleares

$13.50

Savory open-faced Balearic Tart with Roasted Peppers, Goat Cheese, Pine Nuts, and Fresh Herbs

Croquetas de Cabrales - Asturias

$10.50

Fried Potato and Cabrales Blue Cheese Croquettes with Kale and Walnut Pesto

Fish & Seafood Tapas

Calamares dos Salsas - Andalucia

$11.00

Flash fried Baby Calamari with a house-made Tomato Sauce and Roasted Garlic Aioli

Gambas al Ajillo - Pais-Vasco

$9.50

Shrimp sautéed with sliced Garlic and Pequin Chile Flakes served in a sizzling hot cazuela

Croquetas de Cangrejo - Cantabria

$11.50

Blue Crab Croquettes with Roasted Garlic Aioli

Pimientos de Piquillo Rellenos - Navarre

$13.00

Roasted Piquillo Peppers stuffed with Crawfish over a Leek and Sherry Cream Sauce

Ostras Fritas - Catalonia

$11.50

Fresh flash-fried Pacific Oysters over spicy Romesco Sauce

Empanadillas de Atún - Galicia

$12.00

Yellowfin Tuna Turnovers with Date, Tomato and Basil Compote

Meat & Poultry

Jamón Iberico - Extremadura

The famous cured Mountain Ham from free range Acorn-fed Iberian Pigs, aged over two years, from renown producer Cinco Jotas—widely considered the best in the world

Market Price

Champiñones Rellenos - Andalucia

$10.50

Broiled Mushroom Caps stuffed with Chorizo topped with Manchego Cheese and Chopped Oregano

Pinchos Morunos - Andalucia

$14.00

Grilled local Lamb Brochettes marinated in Moorish Spices

Pollo al Ajillo - Madrid

$9.50

Select cuts of roasted Chicken with Garlic, Pequin Chile Flakes and Parsley

Chorizo Txistorra - Basque

$9.50

Grilled Txistorra Chorizo Sausage with Parsley and Pine Nut Pesto

Solomillo de Res - Asturias

$16.50

Grilled 3 oz. Beef Tenderloin Filet topped with Cabrales Blue Cheese over Leek and Sherry Cream Sauce

Morcilla con Cebolla - Extremadura

$13.00

Pan seared Morcilla Sausage with Cider Caramelized Sweet Onions and sautéed Red Pears

Chuletitas de Cordero - Castilla-Leon

$19.50

Grilled locally-raised Lamb Chops with Chimichurri Sauce

Paella

Paella de Mariscos - Valencia

Mediterranean Mussels, Clams, Shrimp, Scallops, Clamari, fresh Fish, Saffron Sofrito and Bomba Rice simmered in a house-made White Fish Broth

For Two People

$70.00

Paella a la Valenciana - Valencia

Chorizo Sausage, Chicken Breast, Pork Tenderloin, Mussels, Clams, Shrimp, and Scallops, Saffron Sofrito, and Bomba Rice simmered in a house-made Roast Chicken Broth

For Two People

$66.00

Paella de la Huerta - Valencia

Medley of Seasonal Vegetables, Garbanzo Beans, rich Tomato and Saffron Sofrito with Bomba Rice simmered in a house-made Vegetable Broth

For Two People

$60.00

Arròs Negre - Valencia

Catalan style "Black" Rice with Clams, Scallops, Shrimp, fresh Fish, Calamari, Squid Ink Sofrito and Bomba Rice simmered in a White Fish Broth, served with Roasted Garlic Aioli on the side

For Two People

$68.00

Entrées

Pescado del Dia - Galicia

Fresh Fish of the Day, sourced from sustainable stocks in an environmentally friendly manner—please inquire

Market Price

Chuletón el Mesón - Castilla-Leon

$39.00

16oz. Bone-in Ribeye Steak grilled to order with Chimichurri Sauce

Parillada Mixta - Rioja

$44.00

Mixed grill platter with two Lamb Chops, 3 oz. Beef Tenderloin, 3 oz. Pork Tenderloin, Chicken Breast, Chorizo and Morcilla Sausages served with Chimichurri and Salbitxada Sauces

Desserts

Flan de Naranja

$8.00

Orange scented flan

Churros con Chocolate

$9.00

Spanish Churros with special thick Spanish Hot Chocolate

Sorbete con Galletas

$8.00

sorbete con galletas

Tarta de Chocolate

$12.00

Flourless Chocolate Cake with Sweet Espresso Syrup

Natillas de Almendras Marcona

$9.00

Silky Marcona Almond Custard

Frutas de Temporada

$9.00

Elegantly carved selection of fresh seasonal fruits

Taza de Chocolate

$3.50

A cup of special thick Spanish Hot Chocolate

Coffee Drinks

Spanish, Irish, Mexican, Keoke

$7.50

Carajillo

$8.50

with Brandy or Dry Anis

Sweet Sherries

Bodegas Osbornee, Sweet Cream Oloroso Sherry, Jerez, NV

$9.00

Bodegas Barbadillo, Pedro Ximénez Sherry, Sanlucar de Barrameda, NV

$10.00

Bodegas Alvear, Carlos VII, Amontillado Sherry, Montilla-Moriles, NV

$9.00

Bodegas Alvear, Asuncion, Oloroso Sherry, Montilla-Moriles, NV

$10.00

Bodegas Alvear, Solera 1927, Pedro Ximénez Sherry, NV

$14.00

Ports

Dow, Late Bottle Vintage Ruby, Oporto Portugal, CV

$9.00

Dow, Boardroom Premium Reserve Tawny, Oporto, Portugal, NV

$9.00

Porto Kopke, 10 year Tawny, Oporto, Portugal, NV

$14.00

Porto Rocha, 20 year Tawny, Oporto, Portugal, NV

$17.00

Porto Kopke, Over 40 year Tawny, Oporto, Portugal, NV

$24.00

Brandies

Fundador, Solera Reserva, Pedro Domecq, Jerez de la Frontera

$9.50

Señor Lustau, Solera Reserva, Emilio Lustau, Jerez de la Frontera

$9.50

Cardenal Mendoza, Solera Gran Reserva, Jerez de al Frontera

$12.00

Torres 10, Imperial Brandy, Gran Reserva, Vilafranca del Penedes

Sherries

Jerez

Papirusa, Bodegas Lustau, Very Dry Manzanilla, NV

Los Arcos, Bodegas Lustau, Medium Dry Amontillado, NV

Pedro Ximenez, Oxford 1970, Bodega Dios Baco S.L., Very Sweet, NV

Sanlucar de Barrameda

Manzanilla, Bodega Delgado Zuleta, Very Dry, NV

Fino, Bodega Delgado Zuleta, Dry, NV

Amontillado, Bodega Delgado Zuleta, Medium Dry, NV

Oloroso, Bodega Delgado Zuleta, Sweet Cream, NV

Montilla-Moriles

Fino Electrico, Bodegas Toro Albalá, Dry, NV

Glass

$8.00

Amontillado Carlos VII, Bodegas Alvear, Medium Dry, NV

Glass

$9.00

Oloroso Viejo, Bodegas Toro Albalá, Aged Sweet Cream, NV

Glass

$9.00

Oloroso, Bodegas Alvear, Sweet Cream, NV

Glass

$10.00

1927 Solera Pedro Ximenez, Bodegas Alvear, Very Sweet, NV

Glass

$14.00

Don PX, Bodegas Toro Albalá, Very Sweet, 1983

Glass

$18.00

White Wines

Godello, Gaba do Gil, Vinos Telmo Rodriguez, Valdeorras, 2014

$46.00

Albariño, Verde, Granbazán, Rias Baixas, 2015

$47.00

Blanc Selccio, Can Feixes, Bodegas Huguet, Penedes, (Organic), 2015

$35.00

Verdejo, Old Vines, Nisia, Bodegas Ordoñez, Rueda, 2015

$44.00

Txakoli, Ulicia, Bizkaiko Txacolina, 2015

$50.00

Blanco de Barrica, Bodegas Muga, Rioja, 2015

$46.00

Monopole, Bodegas C.V.N.E., Rioja, 2015

$42.00

Chardonnay-Viura, Immacula, Bodega Tandem, Navarra 2014

$49.00

Albariño, Bodegas Morgadio, Rias Baixas, 2015

$50.00

Txacoli, Zudugarai, Getariako Txacolina, 2015

$47.00

Godello, Avanciajo, Bodegas Avancia, Valdeorras, 2012

$74.00

Chardonnay, Kyndall's Reserve, Dutton Estate, Red River, 2013

$93.00

Chardonnay, Hyde Vineyards, Carneros, 2012

$157.00

Rosé Wines

Rosado, Garnacha, Bodegas Borsao, Campo de Borja, 2014

$26.00

Rosado, Cortijo, Compania de Vinos del Atlántico, Rioja, 2014

$36.00

Rosado, Temp./Garnacha/Viura, Sierra Cantabria, Rioja, 2014

$37.00

Sparkling Wines

Cava, Brut, Codorniu, Penedes, NV

Split Bottle

$10.00

Cava, Brut, Basca, Amor sobre Dinero, Penedes, NV

$42.00

Cava, Brut Reserva 'La Familia", Juve y Camps, Penedes, 2010

$58.00

Cava, Brut, Rose Pinot Noir, Codorniu, Penedes, NV

$49.00

Cava, Brut, Reserva, Rose Pinot Noir Juve y Camps, Penedes, NV

$60.00

Sangria

Sangria

By the Glass

$8.00

One Half Liter Pitcher (Approx. 3 Glasses)

$20.00

One Liter Pitcher (Approx. 6 Glasses)

$40.00

Red Wines

Rioja

Cosecha, Sierra Cantabria, Bodegas Sierra Cantabria, 2012

$35.00

Cosecha, Obalo, Bodegas Obalo, 2013

$37.00

Cosecha, Faustino VII, Bodegas Faustino, 2011

$35.00

Cosecha, Graciano, Vinos Sin Ley, 2011

$42.00

Crianza, Bordón, Bodegas Franco Españolas, 2011

$38.00

Crianza, Bodegas Ramírez de la Piscina, 2011

$42.00

Crianza, La Montesa, Bodegas Palacios Remondo S.A., 2011

$45.00

Crianza, Sierra Cantabria, Bodegas Sierra Cantabria, 2011

$47.00

Reserva, Ontañón, Bodegas Ontañón, 2005

$60.00

Reserva, Marques de Riscal, Bodegas Mqs. de Riscal, 2009

$62.00

Reserva, Bodegas Ramírez de la Piscina, 2007

$56.00

Reserva, Bordón, Bodegas Franco Españolas, 2008

$63.00

Reserva, Unfiltered, Muga, Bodegas Muga, 2011

$74.00

Reserva, Cune, C.N.V.E., 2010

$78.00

"Allende", Finca Allende S.L., 2008

$77.00

"Predicador", Vinos de Benjamín Romeo S.L., 2009

$86.00

"Lanzaga", Viñedos Telmo Rodriguez S.L., 2008

$90.00

Reserva, Imperial, Cune, C.V.N.E., 2004

$120.00

Reserva, Remirez de Ganuza, 2006

$186.00

Gran Reserva, Ontañón, Bodegas Ontañón, 2005

$95.00

Gran Reserva, Ramírez de la Piscina, 2001

$102.00

Gran Reserva, "Prado Enea", Bodegas Muga, 2005

$158.00

Gran Reserva, Imperial, Cune, C.V.N.E., 2005

$180.00

"Torre Muga", Bodegas Muga, 2006

$182.00

Gran Reserva, Imperial, Cune, C.V.N.E., 2004

$210.00

Ribera del Duero

Cosecha, Viña Mayor, Bodegas y Viñedos Viña Mayor, 2011

$37.00

Cosecha, Canta Perdices, Bod. San Pedro Regalado, 2011

$35.00

Crianza, Viña Mayor, Bodegas y Viñedos Viña Mayor, 2010

$46.00

Tinto Fino, Protos, Bodegas Protos, 2012

$50.00

Casajus, Bodegas J.A. Calvo Casajus S.L., 2012

$62.00

Reserva, Viña Mayor, Hijos de Antonio Barcelo S.A., 2008

$84.00

Crianza, Condado de Haza, Bod. Alejandro Fernández, 2011

$80.00

Crianza, Pesquera, Bodegas Alejandro Fernández, 2011

$95.00

Atauta, Dominio de Atauta, 2009

$97.00

Reserva, Protos, Bodegas Protos, 2010

$125.00

Gran Reserva, Protos, Bodegas Protos, 2006

$230.00

Finca El Graco Viejo, Protos, Bodegas, Protos, 2011

$250.00

Gran Reserva, Alenza, Bodegas Alejandro Fernández, 1999

$354.00

Navarra

Cabernet Sauvignon, Vega Sindoa, Bodegas Nekeas, 2012

$36.00

Tempranillo/Cabernet/Merlot, Ars Nova, Bodega Tandem, 2008

$49.00

Toro

Tinta de Toro, Termes, Bodegas Numanthia, 2013

$80.00

Tinta de Toro, Numanthia, Bodegas Numanthia, 2011

$158.00

Tinta de Toro, Termanthia, Bodegas Numanthia, 2007

$525.00

Priorat & Montsant

Sola Fred, Celler de Masroig, Montsant, 2012

$30.00

Can Blau, Cellerss Can Blau, Montsant, 2014

$40.00

Ceps Nous, Pasanau Germans, Priorat, 2014

$49.00

La Cartuja, Compania de Vinos del Atlantico, Priorat, 2013

$53.00

Black Slate, Celler Cecilio S.L., Priorat, 2012

$54.00

Finca La Planeta, Pasanau Germans, Priorat, 2008

$101.00

Porrerra, Celler Vall Llach, Priorat, 2010

$166.00

Other Spanish

Monastrell/Syrah, Luzón, Bodegas Luzón, Jumilla, 2014

$27.00

Monastrell, Hécula, Old Vines, Bodegas Castaño, Yecla, 2012

$32.00

Monastrell, Juan Gil, Bodegas Hijos de Juan Gil , Jumilla, 2014

$39.00

Garnacha, Atteca, Old Vines, Bod. Atteca, Calatayud, 2014

$44.00

Tempranillo, Venta Mazzaron, Viñas del Cénit, Zamora, 2013

$40.00

Mencía, Losada, Losada Vinos de Finca S.A., Bierzo, 2012

$56.00

Tempranillo, Dehesa La Granja, Bod. Fernández, Zamora, 2008

$70.00

Tempranillo, Vínculo, Bodegas Fernández, La Mancha, 2011

$55.00

Argentina

Bonarda, Durigutti, Mendoza, 2014

$42.00

Malbec, Durigutti, Mendoza, 2014

$40.00

Malbec, Vista Flores, Catena, Mendoza, 2014

$42.00

Pinot Noir, Catalpa, Bodegas Atamisque, Mendoza, 2012

$44.00

Malbec, Terrazas, Chandon Group, Mendoza, 2013

$56.00

Malbec, Reserva, Pascual Toso, Mendoza, 2014

$46.00

Chile

Cabernet Sauvignoin-Carmenere, Montes, Colchuaga 2014

$39.00

Cabernet Sauvignon, Antigua Reserva, Cousiño Macul, 2012

[aloethingirl]

Tuesday, July 14 2020

Breakfast: Cold Brew w/ almond milk, shortbread biscuit Lunch: Avocado toast w/ goat cheese & pickled peppers/red onions Dinner: Burrito bowl w/ tortilla chips Snacks: Peanut butter cups, pear, nutella

Total: 1600

Exercise: Chloe Ting 2 week ab workout

[femchef]

When our pastry intern first started working with us this past spring, I made breakfast - fancy toast with ricotta+labna, fresh peaches and raspberries, honey, fresh granola - and when she asked me if I ate like that everyday I responded very flatly that sometimes I just eat a hotdog.

Which is true - I tend to seesaw between pretty food and living on hotdogs and twizzlers, which. Maybe isn’t very good, but ya know, sometimes that’s just how it goes.

Anyway - last Saturday, she and our pastry boss were talking about how down and gray they were both feeling and they made the decision that they needed to eat some leafy greens at SOME point everyday, and that it might as well happen during lunch at the restaurant when access to fresh food is most plentiful.

The result of this decision was an hour spent on Saturday making a very easy dressing because actually our restaurant was out of a lot of ingredients and she got creative and made her own very delicious version - and more importantly, the decision to make something green and nourishing and filling for our lunches carried over into the rest of the week.

So - here are five salads we put together that were satisfying and very delicious:

Monday: A Very Southwestern Green Goddess Salad

Grilled chicken, avocado, chopped boiled egg, romaine lettuce and pea shoots, cherry tomatoes, bacon, pistachios, and a delicious variation on the green goddess dressing - replace parsley with a bunch of cilantro, replace tarragon with green onions, and replace the sardines with fish sauce and capers (also substitute half the lemon juice for lime and add the zest of both).

Tuesday: Blackberry Citrus and Beef

Baby rocket, shoots and sprouts, mint and basil, blanched sugar snap peas, spiralised cucumber and toasted pecans all tossed in a blackberry+grapefruit vinaigrette with Dijon mustard, warm roasted apple slices and beef tenderloin, peppered goats cheese, orange segments, and a 3-minute egg.

Wednesday: Greek Chicken Chopped Salad:

Kale, spinach, oregano, mint, and dill all chopped and rubbed down with lemon zest and juice, olive oil and salt and pepper and left to soften and marinate - tossed with baby rocket, parsley, shoots and crumbled feta cheese. Sliced cucumber, cherry tomatoes, peppadew peppers, sugar snap peas and grilled chicken - all tossed together with more of that green goddess dressing and raw chopped pecans.

Thursday: Roasted Eggplant and Sweet Potato

Roasted eggplant with minced garlic, red onion, olive oil and cider vinegar beaten together, warm pita slices, roasted sweet potato and fennel with ginger, cardamom and rosemary, baby rocket, minced Fresno peppers, minced ginger root, cherry tomatoes, carrot and tomatillo all sliced paper thin with baby rocket greens. Lots of toasted nigella seeds, dried sumac and freshly grated nutmeg.

Friday: Somewhat Spicy Beef Salad

Chopped kale, spring mix, cinnamon-toasted skinless almonds and black sesame seeds tossed with orange zest and juice, salt and pepper, fish sauce, sesame oil, and mirin. Thinly sliced pear and radishes, with sugar snap peas, red bell pepper and orange segments all tossed in minced Fresno peppers, minced ginger, minced garlic, lime zest and juice and orange juice. Everything is tossed together and served with cooked beef tenderloin scraps and chopped green onions.

I dunno if we will keep up with the salads all the time, but - even if we don’t get fancy with it, we will try to keep some dressing and easy salad bits on hand. It’s been a really nice, energetic week at work, in no small part because everyone working in the back is trying to take better care of themselves and each other.

Remember to take care of yourself - drink some water, take your meds if you’ve got them, and eat something dark green and nourishing from time to time if you can manage it (even if that’s drizzling some ranch dressing over a chunk of iceberg lettuce and stuffing it in your mouth over the sink at home don’t judge me).

[healthyrecipestips-blog]

Recipes For Simple Snacks

Ahead of the holidays, a great temptation to cook a lot of unhealthy food. In order not to then make a plan for recovery from junk food,we prepared ten quick and easy recipes for healthy snacks. You can refer the site for more healthy recipes: https://www.health-ninja.com

Catalan Bruschetta with tomato:

Dry the bread in a pan on both sides. Rub the clove of garlic first, then the tomato. Then salt the bread and drizzle with olive oil. You can decorate the appetizer with tomato cubes.

Recipes Ingredients:

Bread “Slender Recipe”

Tomatoes - 1 pc.

Salt to taste

Garlic - 2 cloves

Olive Oil - 50 ml

Chicken, apple and prune roll:

Cool the baked chicken fillet and tear into fibers. Then cut the apples and prunes. Tear the salad in small pieces, add the chicken and mix the ingredients. Put all this on a cake, wrap it in a roll and cut into portions. Before preparing the roll, lightly moisten the cake with water or grease the sauce to give it elasticity.

Ingredients:

Thin base cake

Pitted prunes to taste

Green apples to taste

Green salad to taste

Chicken fillet - 2 pcs.

Seasonings to taste

Open sandwich with pesto and avocado Recipes:

Make a pesto sauce: mix in a blender green basil, parmesan, garlic, pine nuts, olive oil, lemon juice and salt. Slice avocados, goat cheese and mozzarella. Spread pesto on whole grain bread. Then lay out all the ingredients in layers: goat cheese, avocado, mozzarella. Dry the sandwich in a pan by applying a little pressure. Garnish with spinach.

Ingredients:

"Hearth loaf"

Green basil - 1 bunch

Grated Parmesan - 50 g

Pine Nuts - 40 g

Garlic - 1 clove

Olive oil - 6 tbsp. l

Salt to taste

Lemon - 1 pc.

Mozzarella - 100 g

Spinach - 1 handful

Avocado - ¼ pcs.

Goat cheese - 100 g

Bruschetta with ricotta cheese and baked tomatoes:

Dry the bread on both sides in a pan. Spread ricotta. Cut the cherry in half and sauté in olive oil. Add salt, pepper and honey and simmer for another half a minute. Arrange in pieces of bread and cheese and garnish with fresh basil leaves. The Recipes is ready!!!

Ingredients:

Cereal without flour bread

Olive oil - 2 tbsp. l

Cherry Tomatoes - 250 g

Honey - 1 tbsp. l

Bruschetta with broccoli:

Cut broccoli inflorescences and boil in salted water or bake in the oven. On whole grain bread, grate cheddar cheese, put the broccoli and sprinkle the cheese on top again. Salt and pepper to taste. Dry the bruschetta in the pan.

Ingredients:

"Hearth loaf"

Broccoli - 4 inflorescences

Grated Cheddar Cheese - ⅓ cup

Black pepper to taste

Salt to taste

Sandwich with Cheese, Pear and Jam:

Slice cheddar cheese and pear into thin slices. Put cheese and pear on bread. Spread the jam on the bread and close the sandwich. Lubricate whole grain bread with olive oil and dry in a pan for 3 minutes on each side.

Ingredients:

"Hearth loaf"

Olive oil - 1 tbsp. l

Grape jam - 100 g

Cheddar cheese

Pear - 1 pc.

Toast with goat cheese and honey:

Spread whole-grain bread with soft goat cheese. Add basil leaves on top. Pour with honey. Bread can be baked in the oven at 180 degrees until a crust appears.

Recipes Ingredients:

"Hearth loaf"

Goat cheese - 80 g

Honey to taste

[teawithmenyc]

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

[angelmush]

things i wanna make this week or next:

swordfish steaks w olives and citrus and pistachios!!! i've made this w whitefish before but i scored some swordfish n i think it would be yummy w potatoes or something

sweet potato hash w sweet peppers and chorizo and sunny side up eggs and avocado and herbs

a goat cheese mushroom prosciutto pizza situation ? we will see !

a raddicchio asian pear caesar adjacent salad w toasted nuts or sesame seeds maybe and homemade dressing and croutons

a hummus pita w falafel and feta and cucumber salad

cold noodles w celery (either peanutty or w sesame oil and tahini, still undecided)

[consulting-celiac-in-the-tardis]

41 Gluten Free Party Food Recipes for the Holidays

New blog post! If there's one thing five years of being diagnosed with celiac disease and eating gluten free has taught me, it's that you can have just as delicious a holiday season as everyone else! The catch? You need to know the right gluten free recipes!

That's why, this year, I thought I'd kick off the holiday season with a round-up of some of my favorite gluten free party food recipes from around the blogosphere. This post is full of gluten free appetizer ideas, gluten free snacks and gluten free desserts - basically, everything you need to have an epic holiday gettogether, whether you bring one of these appetizers to Thanksgiving dinner or save them for a New Year's Eve party. So enough of my talking...let's dive into the food! Without further adieu, here are 41 gluten free party food recipes that can make the 2018 holiday season extra special (and delicious)!

1. Cajun Shrimp and Corn Dip With Cream Cheese - A Sprinkling of Cayenne 

Talk about a delicious way to spice up your usual holiday eats!

2. Creamy White Bean Beet Hummus (Vegan) - Casey the College Celiac

If you need a gluten free and vegan dip that's as colorful as it is tasty, look no further than my white bean beet hummus! You only need five ingredients (including water) to make it, and it tastes delicious on everything from chips to veggies to potatoes.

3. Pumpkin Spice Fruit Dip (Dairy Free, Egg Free, Refined Sugar Free) - Raia's Recipes

Fruit just got an upgrade with this pumpkin-spiced dip!

4. Spicy Ranch and Broccoli Stuffed Mushrooms - Family Food and Travel 

Even convert veggie haters won't be able to resist this gluten free appetizer...

5. Spiced Apple Cider Made from Apple Juice - Faithfully Gluten Free

Because no party is complete without some delicious drinks!

6. Nut-Free Bone Broth Pesto (Paleo) - Casey the College Celiac

Sneak some extra protein and nutrients into your party food with my bone broth pesto! Trust me. This pesto is soooo flavorful, no one will ever know you swapped bone broth for the traditional oil...

7. Vegan Paleo Pecan Pie Bars - Allergy Free Alaska

I don't know what kind of witchcraft was used to make this dessert vegan and paleo, but I'm excited to bring that same magic to my own kitchen ASAP!

8. Gluten Free Chips and Guacamole Bites - My Gluten-Free Kitchen

Whether you're throwing a casual Friendsgiving or going to a fancy dinner party, you can't go wrong with chips and guac....

9. Cranberry Salsa (Vegan) - The Welcoming Table

Who knew that salsa could be so festive?!? Plus, this gluten free appetizer only takes five minutes to make!

10. Pumpkin Cheesecake Bites - The Happy Housewife

Excuse me while I lick my computer screen and swoon...

11. Pepperoni Pizza Dip - Baking Beauty

As always, make sure you use all gluten free ingredients, like with the pizza sauce and pepperoni. Then all you have to do is watch as people start raving over this gluten free appetizer!

12. Easy Caprese Salad Skewers with Balsamic Glaze - Zesty Olive

Like the saying goes, "If it ain't broke, don't try to fix it!" This classic is as good as it gets.

13. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

Love pumpkin? Love popcorn? Love bite-size, delicious desserts? Then prepare to fall head over heels for these pumpkin popcorn balls!

14. Olive Tapenade (Vegan, Soy Free, Nut Free) - Fried Dandelions

Pair it with some gluten free crackers, toast or even pasta, and this olive tapenade spread will create one heck of a tasty snack.

15. Mini Pear, Pecan and Goat Cheese Appetizers - The Foodie and the Fix

Combine pears, pecans, goat cheese, sage and honey, and you're basically guaranteed one heck of a tasty appetizer.

16. Smokey Chipotle Pumpkin Hummus (Vegan) - Pink Fortitude

Is there anything more perfect for fall than PUMPKIN hummus?!? I think not...

17. Superfood Chocolate Banana Brownies (Vegan) - Casey the College Celiac 

A cross between brownies and banana bread, this gluten free dessert will be a hit with any and all of your party guests!

18. Crispy Air Fryer Chicken Wings with Parmesan (Low Carb, Keto) - Recipes From a Pantry

Who says you can't eat fried chicken as part of a healthy, gluten free diet?

19. Keto Cheese Dip For Low Carb Vegetables and Chips - Low Carb Yum

The Christmas colors of this keto cheese dip make it a winning appetizer for any holiday party this year!

20. Healthy Cranberry Wassail Recipe (Sugar Free) - Healthy Christian Home

Apple juice, orange juice, lemon juice, cranberries and spices combine in this flavorful holiday drink.

21. Convenient Bacon Wrapped Asparagus Bites With Cream Cheese (Keto, Low Carb) - Savory Tooth  

This appetizer only takes five ingredients to make, and it's a super tasty way to sneak some veggies into your holiday party!

22. Vegan Cake Batter Dip (Sugar Free, Oil Free, Keto, Low Carb) - VegAnnie

Cake batter...in dip form...that's also gluten free and vegan!?! Serve with some gluten free cookies or fruit, and I'm sure this dip will disappear fast!

23. Gluten Free Pizza Quesadilla - The Helpful GF

Whether you need a gluten free snack for kids (or kids at heart), this quesadilla is a winning choice.

24. 5-Minute Avocado Ranch Dip with Greek Yogurt - Two Healthy Kitchens

Who knew that avocado could get 100000X times better combined with Greek yogurt, vinegar and spices?

25. Flourless Rocky Road Chocolate Cookies - Foodal

Gooey chocolate cookies...with chewy marshmallows...and crunchy walnuts? SIGN ME UP!

26. Secretly Veggie-Packed Vegan Cheese Sauce - Casey the College Celiac

Nowadays, I always have some of this homemade vegan cheese sauce hiding in my fridge because it's just that addictive. Use it as a dip for chips, as a drizzle for veggies or even as a sauce for a big pot of vegan mac and cheese for all your party goers to share.

27. Crispy Roasted Rosemary Potatoes (Vegan) - Sweet and Savory Meals

Crisp on the outside and fluffy on the inside? My kind of potato heaven...

28. Flourless Mocha Brownie Bites - The Monday Box

Excuse me as I swoon over that chewy, fudgy bite!

29. Party Cheese Ball with Goat Cheese and Almonds - The Anthony Kitchen

If you and your guests can eat dairy, you can't go wrong with a flavorful and festive cheeseball.

30. Gluten Free Intensely Chocolate Cookies - Tikkido 

Only six ingredients stand between you and diving into this deliciously chocolatey dessert.

31. Cream Cheese Stuffed Dates with Walnuts - Oh, The Things We'll Make 

If you need a gluten free appetizer by, like, yesterday, this three-ingredient appetizer is exactly what you're looking for.

32. Crunchy Caramel Apple Energy Balls (Vegan) - Casey the College Celiac

Out of all the gluten free snacks for kids I've shared on my blog's recipe page, this one is perfect for a fall get-together. And I promise. The combination of sticky dates, crunchy pumpkin seeds and sweet applesauce makes this one healthy dessert everyone will love!

33. Autumn Salad with Butternut Squash, Apples, Cranberries & Candied Pecans (Vegetarian) - The Rising Spoon

If there's another salad recipe that's more perfect for fall than this one, I've never seen it. And I wouldn't be surprised if guests just start eating the candied pecans from the salad...so definitely make extra for them (or you!).

34. Keto Taco Stuffed Mini Peppers - Beauty and the Foodie

Make sure you use a gluten free taco seasoning to whip up this flavor-packed gluten free appetizer.

35. Ginger and Pear Polenta Cake - Veggie Desserts

Who knew that pears and polenta would be the secret to one insanely delicious gluten free cake?!?

36. Healthy Tzatziki Sauce - Attainable Sustainable 

Slather this sauce on veggies, gluten free bread or tortillas or anything else your heart (or stomach) desires...

37. Vegan Chickpea Squash Fritters - Piping Pot Curry

...including these vibrant chickpea squash fritters, which are another tasty way to sneak extra veggies into your holiday eats!

38. White Chocolate Dipped Pistachio Cookies - Brooklyn Farm Girl

I'm a sucker for pistachios, so you can bet that these cookies are on my to-do list this year!

39. Kale Guacamole - Savory Lotus 

Because sometimes even guac needs a facelift.

40. Mozzarella Sticks (Vegan) - Pink Fortitude 

Mozzarella sticks that are also gluten free and vegan? You know I'd be digging in...

41. Candied Pecans - Salt and Baker

If you need a gluten free dessert that's as simple as it is scrumptious, these candied pecans are exactly what you need! Just make sure you use gluten free (and non-cross-contaminated) nuts.

  The Bottom Line of Gluten Free Party Food and Having an Awesome Gluten Free Holiday Season

I know from experience that for people with celiac disease, food allergies or dietary restrictions, the holiday season can be, well, awkward. A lot of times, holidays are full of parties and dinners where you don't have anything to eat. And sometimes, that can make you feel like the odd one of out. That's why, this year, I'm challenging YOU (and myself!) to make your holiday season extra tasty, whether it's your first year eating gluten free during the holidays or your twentieth. Try out a new gluten free snack recipe. Bring a gluten free appetizer to a party and watch people's minds get toootally blown by how good gluten free food can be! Heck, you could even throw your own 100% gluten free holiday party. There are plenty of delicious, gluten free possibilities for the next few months! Whatever way you decide to celebrate the holidays this year, I hope that these gluten free party food recipes give you some new ideas for how to spice up your daily eats. And if one of these recipes becomes a new family favorite...well, consider that your Christmas present from me. What gluten free appetizer or snack from this list is calling your name? Tell me in the comments! via Blogger https://ift.tt/2FkeJ6Y

[caronte-recipe-book-from-web]

Post about tomato

It is tomato time, as all you gardeners well know. The gardens are overflowing with beautiful fruit. There are tomato festivals everywhere, and so many different kinds of tomatoes to eat. Red, green, striped, cherry, pear, yellow and even a purple one.

The bigger question is, what to do with this bounty? Here are some of our suggestions:

Sun-dried tomatoes to freeze and use all winter, in soups, stews, polenta and on pizzas. We have a small dehydrator and it only takes about 24 hours on low temperature to have a finished product. We will be serving dried tomatoes with goat cheese as snacks.

Yellow tomato gazpacho for a cooling refreshment. We will be serving this at our Suisun Valley Harvest festival August 28. The finishing touch will be avocado crema and a hint of something hot for the adventurous taster.

Red gazpacho for the more traditional look and taste, combined with cucumbers, peppers and lots of salt and olive oil this is a classic Spanish dish. Serve with toasted bread for the perfect evening meal. This is a make ahead and let it sit overnight to make the flavors better. Serve with sliced avocado as a topping.

A simple composed salad of tomatoes, cucumbers, mozzarella cheese and olives.

Tomato sauce cooked down to a beautiful thick paste and then frozen for use the entire year.

Tomato tart, a luscious tart with a pastry crust, fresh ricotta, and layers of lovely tomatoes. Baked early in the morning and served at dinner tonight.

Pure delicious tomatoes with salt just warm from the garden. Better yet take the salt and a knife and go to the garden and eat a tomato while you admire your bounty.

Sandwiches of thick tomato slices, garlic, cucumbers homemade bread and homemade mayonnaise.

Source: https://ilfiorello.com/recipe/tomatoes/

[diygabl]

50 Different Grilled Cheese Recipes

The Grilled Cheese Sandwich is a classic, one we all have grown up with. Here’s an exciting list of additional Grilled Cheese Sandwich variations that are sure to please your taste buds.

How to make grilled cheese:

1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.

2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.

3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

50 Grilled Cheese Sandwich Recipes:

1. Classic Sandwich: 2 slices cheddar, monterey jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.

2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.

3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each cheddar, muenster and Swiss cheese.

4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice monterey jack or American cheese, some pickled jalapeño slices and 1 slice cheddar. Cook, flipping once, until golden.

5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos. 6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)

7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips. 8. Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup. 9. Spicy Diner Mix: 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture. 10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.

11. Havarti and Chicken Salad: Sandwich 2 slices potato bread with 1 slice havarti, 2 to 3 tablespoons chicken salad and another slice of havarti. Cook, flipping once, until golden. 12. Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden. 13. Pesto: Spread pesto on 1 slice white bread. Top with 1 slice each provolone and mozzarella. Top with another slice of bread and cook, flipping once, until golden.

14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden. 15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden. 16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden. 17. Bagel Spread: a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten. 18. Cajun Sandwich: 2 slices country white bread with 2 slices provolone. Cook in butter with a pinch of Cajun seasoning. 19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese. 20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)

21. Blue Cheese and Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden. 22. Italian: Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden. 23. Fontina and Sage: Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet. 24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil. 25. Gruyere and Sauerkraut: Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden. 26. Roast Beef and Brie: Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden. 27. Inside-Out Bun: Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden. 28. Patty Melt: Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden. 29. Hot Dog: Halve a hot dog lengthwise; brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten. 30. Meaty Macaroni: Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.

31. Spanish Olive Sandwich: 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden. 32. Fig and Olive: Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.

33. Bacon-Waffle-Cheddar Sandwich: 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.

34. Egg in a Hole: Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden. 35. Pear-Camembert: Spread 2 slices multigrain bread with camembert (remove the rind). Sandwich with thin pear slices. Cook, flipping once, until golden. 36. Ham–Apple Butter: Spread 1 slice country white bread with apple butter and another with dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden. 37. Hawaiian: Spread 2 slices Hawaiian sweet bread or challah bread with pineapple preserves. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden. 38. Taleggio and Broccoli Rabe: Sandwich 2 slices crusty bread with 2 slices taleggio and some sautéed broccoli rabe. Cook in a mixture of butter and olive oil. 39. Ricotta-Garlic: Mix 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated parmesan, 1 small grated garlic clove, and salt to taste. Sandwich 2 slices sourdough bread with one-quarter of the ricotta mixture and cook, flipping once, until golden. (Use the remaining ricotta mixture for more sandwiches.) 40. Fried Mozzarella Whisk 1 egg and 2 tablespoons milk in a shallow dish. Mix 1/4 cup flour and 2 tablespoons grated parmesan in another dish. Sandwich 2 slices white bread with 2 slices fresh mozzarella. Dredge in the flour mixture, then dip in the beaten egg. Cook, flipping once, until golden.

41. Open-Face Cutouts: Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts. 42. Open-Face Caprese: Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.

43. Pizza Spread: 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.

44. Open-Face French Onion: Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives. 45. Open-Face Pastrami: Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.

46. BBQ Roast Beef: Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden. 47. Truly Grilled Cheese: Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.

48. Brie and Marmalade: Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden. 49. Creamy Quince: Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden. 50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.