I just made myself an early lunch inspired by a recipe on my friend Anja’s blog, A Suitcase Full of Mangoes. She grilled zucchini and made a terrific sounding tomato pistachio pesto with sundried tomatoes which I will be making in the near future. But, today, with the last of the zucchini from the CSA and leftover pistachio mint pesto, I toasted up some good bread from Bread Alone and voila, a fantastic sandwich.
Yellow zucchini *
Slice the zucchinis thinly. Heat a small amount of olive oil in a non-stick skillet and cook until soft on the first side. Flip to cook the second side.
Toast the bread. Spread pesto on both sides. Place the zucchinis on the pesto and sandwich it up. Enjoy!
CSA 2013 Week #7
I always keep roasted red peppers and cashew cheese in the refrigerator. I had roasted the rest of the green garlic I got at the farmer’s market earlier in the week. So this lunch came together in seconds. All I did was add some lemon zest to the cashew cheese and sandwiched the whole thing up with some spinach.
Cashew Ricotta Cheese (makes about 1 cup)
1 cup raw cashews, soaked overnight
1/4 to 1/2 cup water
Drain the cashews and blend in the blender or Vitamix with 1/4 cup of water. Add more water, by the tablespoon, if too thick. Strain in a fine mesh strainer, if it ends up too watery. If you use a Vitamix, you probably won’t need to strain. Store in the refrigerator until ready to use.
Roasted red peppers
Cashew cheese + lemon zest + salt and pepper, to taste
Toast the bread. Spread roasted garlic on both toasts. Then spread the cashew cheese on top of the roasted garlic. Next, top with spinach and roasted red peppers. Eat it open faced or close it up for a typical sandwich. Enjoy!
In my quest for the perfect sandwich, I have been making a lot of combinations. I LOVE balsamic vinegar with hummus so I marinated the roasted red peppers with balsamic, some capers and then placed them on top of the hummus. A great sandwich.
1 roasted red pepper
1 teaspoon balsamic vinegar
1 teaspoon capers
Roast the peppers beforehand. If the peppers are a day or two old, there will be lots of red pepper juice which is great for sauce but for this I like to drain it. Then add the balsamic and capers and marinate for as long as you have time for.
Toast the bread. Spread the hummus on the toast. Spoon out the capers and drop them onto the hummus. Top with the marinated roasted red pepper. Top with the other toast. Enjoy!
I love making my own pickled onions and we love them on this toast. I wish I could take credit for this combo but Martha Stewart thought of it first. It is outstanding and so easy to make. Lunch is ready in the time it takes to toast bread.
makes 3 toasts
The zest of 1/2 lemon
Pickled Red Onions
3 pieces of bread
Toast the bread. Mash the avocado and zest the lemon. Mix together with a dash of salt. Spread the avocado on the toast and top with capers and pickled onions. Enjoy!