Grilled Peach and Roasted Tomato Bruschetta with Ricotta

Bread and cheese may possibly be the best combination of comfort food in all time. I never thought I would like fruit in my meals but I decided this summer that I would try grilled peaches with a cheese and baguette. I started with the bakery and picked up a round loaf of Tuscan rustic bread. Next I chose some peaches, tomatoes from my garden, along with some fresh oregano and parsley. Next, I decided on whole milk ricotta. I chose Maplebrook brand, made in Vermont. I have purchased a few of their other cheeses while at the Farmer's Market in Rutland, VT.

First, peaches or nectarines, both will work. Slice on the thinner side and toast or grill plain.

Turn oven or toaster oven on to 400 degrees for the tomato's or  put tomato's on aluminum foil and place on grill until soft. Add olive oil to saturate tomato's.

Next, drizzle olive oil on the sliced baguette and toast or grill until light or medium crispy.

Spread ricotta cheese onto baguette and arrange herbs on the cheese.

Peaches should grill or toast for about 5 to 8 minutes depending on thickness. When ready take off grill and arrange on top of cheese baguette and savor.

INGREDIENTS

Two peaches or nectarines
Half lb. tomato's
Olive oil
Whole milk ricotta cheese
Bread loaf or baguette or any type
Fresh herbs

Tri-Colored Israeli Couscous with Fennel and Roasted Tomatoes

I have always made dishes with small grain couscous until I recently had the opportunity to try Israeli couscous. Being that I have never cooked with fennel either, I decided I would mix up the two!

Couscous is very easy to make. Sometimes to add the flavor of the couscous or most grains, you can either toast the grain before cooking it or in this case, saute it in one tablespoon of olive oil.

Meanwhile, chop the tomato's and garlic cloves in preparation for roasting. Drizzle olive oil over the mix and add sea salt and ground pepper. Preheat your oven to 400 degrees and when ready, roast for 15 minutes.

Fennel, cut all of the stalks off and save for a broth or other flavoring if you like. The bulb is the part you want to deal with. Cut off the very bottom and from here you can peel off the layers and then dice of sliver them. After 15 minutes of the tomato, garlic roast, add the fennel to the mix for another 15 minutes. Add olive oil if you think it doesn't look saturated.

After 30 minutes, remove the roasted vegetables from the oven and let cool. When ready, mix the couscous and mixture together.

Now comes the final touches. Drizzle some more olive oil over this until you see the kernels shine. This should be a small amount. Add some sea salt and pepper. Next, the most important ingredient, honey. Add two to three tablespoons of honey or enough that a spoonful tastes sweet.  Mix all together.

This dish can be served hot or cold. I prefer it cold and it it absolutely delish!

INGREDIENTS
One cup Israeli couscous
1/2 lb tomatoes, any kind
One fennel bulb
Four tbsp olive oil, separated
Salt and pepper to taste
3 tbsp honey

Green Beans with Artichoke Olive Relish

I decided to throw together this side dish for a quick dinner for myself. I paired it with a salmon fillet. It was a matter of throwing together whatever I had available to use.

I started by chopping off the ends of the green beans, not all needed it but sometimes the ends just get in the way!

I then sauteed them in some olive oil, enough to coat all the strings and added salt and pepper. Sometimes I also like to add a sprinkle of chili powder for a little something wholesome tasting.

For the relish, I used kalamata olives and marinated jarred artichoke hearts. I normally like to mix plain artichoke hearts with marinated for the flavor that I feel I may never bring to them! The olives I use are pitted which makes for much easier dicing. I chopped and diced both the olives and artichokes.

With this, I added some garlic powder although some minced garlic would have been more appropriate. being that this relish already has such wonderful flavor, I simply added it to the saute pan to quickly heat it up.

Final product, deliciousness! You may want to add some feta cheese to top this side dish off. Although it doesn't need it, Cheese makes everything better.

INGREDIENTS

One jar pitted kalamata olives
One small jar marinated artichoke hearts
3/4 pounds of green beans or haricot verts
1/2 teaspoon salt, pepper
Garlic to taste
Dash of chili powder

Farmer's Market Delight

I was lucky enough to be invited by a friend down to the Union Square Farmer's Market in June. Put myself anywhere food is readily available and I am a like a kid in a candy store. I ended up with kale, a baguette and 2 different cheeses, one being a cheese called Nettlesome Gouda from the Valley Shepherd Creamery in Long Island.

http://njcheese.com/cheese/by-animal/item/nettlesome

When I got home, I rummaged through my refrigerator for some tomatoes, red onion, zucchini and an eggplant. I decided that roasting all of them would be best as I toasted the baguette slices with the nettle cheese on them.

I added some parsley and oregano from the garden. It made a wonderful dish for an appetizer or a lunch. Super tasty!

Roasted Carrot Bisque

This is one of my favorite soups, actually, the first soup I ever made. Its quick and easy and you will never be disappointed. This recipe is adapted from the one I followed from a magazine. It makes a nice detox soup if you choose to omit any cream or a lovely accompaniment to a sandwich, wrap or grilled cheese.

To start, dice 1 medium onion and set aside. Next, peel and chop the carrots into about 1/2 inch slices. The smaller you cut the pieces, the faster they will roast.

Once the carrots are chopped, put them in a roasting pan or baking sheet. I sprinkle 1 teaspoon on Tumeric onto the carrots along with sea salt.

 Next, place them into the oven at 375 for 1/2 hour or until tender. When they are ready, they will look caramelized.

 Once the carrots are done, saute the onions in olive oil and mix in the ginger at this stage. Saute for about 4 minutes and then mix in the carrots and mix for another 4 minutes or so. Pour in the vegetable broth and let simmer for 10 minutes. 

The next step is to puree in a blender. If the soup is looking a little on the thicker side, I pour in some orange juice, 1/4 to 1/2 cup. If still too think, add some water until it becomes the consistency you like. It should still be a little on the thicker side because it IS bisque.

This soup tastes great without cream, but i like to add a little bit for sweetness and of course, creaminess.

Ingredients

3/4 Pound Carrots
1 Medium Onion
2 Tablespoons Olive Oil for Drizzling 
1 Teaspoon Tumeric (or more if you like)
1 Teaspoon Sea Salt
1 Teaspoon Ginger
1 Can or Cups Vegetable Broth
1/4-1/2 Cup Orange Juice
Cream, Heavy or Light to Taste

 

Herbed Zucchini Balls with Feta

Meatballs are an all around satisfying, comforting dish. They go well with pasta, for a lighter meal, salad, or just alone as a snack. My friend makes eggplants balls which are wonderful. I tried it once and without a deep fryer, and although very tasty, they fell apart. So this time I decided to try the zucchini balls. Same idea, different ingredients.

First, grate the 3 cups of zucchini and wrap paper towel around them so the moisture can be absorbed. Let sit for about 10 minutes, more if you have the time. Next mix the zucchini in a large bowl with 1/2 cup green onions, 1 minced garlic clove and herbs, dried or fresh. I used a dried Italian herb mix, about 2-3 tablespoons. Add feta cheese to the mix.

 Mix well. Next, add in the 2 eggs and 1/2 cup of bread crumbs and mix thoroughly.

Now you are set to start frying the zucchini balls. Pour oil into a pot, enough to practically cover the zucchini balls as they fry. I used 1/2 olive oil and 1/2 vegetable oil. Take mixture and form into 1 inch balls. Mine were made bigger which is probably why they fell apart yet again!

Let them fry, flipping them over if need be, until the outside is golden brown or darker to your liking. When done, take them out and place on paper towels so the excess oil can be absorbed.

Herbed zucchini balls can be made and put with pasta and sauce, served appetizer style with tooth picks and marinara, vodka sauce, romanesco or any other dipping sauce! I was making dinner and I normally ATTEMPT a lower carb option, I put the herbed zucchini balls with Classico's Cabernet Marinara Sauce (my favorite jarred marinara,) and topped it with Sorrento Velvety Smooth Ricotta, the creamiest ricotta I've found.

Ingredients

3 Cups Grated Zucchini

1/2 Cup Green Onions, Chopped

3/4 Cup Feta Cheese

2-3 TBSP Italian Seasoning

2 Garlic Cloves, Minced

2 Whole Eggs

1/2 Cup Bread Crumbs (I used whole wheat, gluten free is an option as well.)

Cooking Oil

http://www.classico.com/red-sauces/cabernet-marinara-with-herbs-pasta-sauce.aspx

http://www.sorrentocheese.com/cheese/ricotta.php

Onion Soup with Portabellos and Cognac

I have always been a fan of onion soup, especially in the summer months for some reason. Bread and cheese together is what does it for me with any dish but this one is just satisfying. I came across a vegan recipe and being I LOVE cheese, decided to tweak it a bit.

First, put half of the butter in a pot on medium heat. Add the dried or fresh Thyme onto the butter so the flavor can seep into the butter as it heats up. Let cook for about 4 to 5 minutes.

 Next, mix in 1 pound of onion slices and saute every few minutes for about 12 to 15 minutes until the onions are softened.

In a separate saucepan, mix in 3/4 pound of the sliced mushrooms and garlic and stir for 5 minutes on and off. Pour in the 1/4 cup of cognac. If cognac is not available, use Marsala cooking wine, both add great flavor to mushrooms.
 
Pour in 2 cups of vegetable broth along with a beef bullion cube for flavor. Let soup simmer for 30 to 40 minutes, stirring occasionally. If consistency is too think for your liking, add more broth or water.

Toast a baguette with gouda, swiss or mozzarella cheese on top until and then ladle soup into a bowl before adding the cheesy baguette on top. You can also melt the cheese on top in the oven if you have the proper bowl or ramekin to use or anything oven safe.

Ingredients

1 Medium onion 
3/4 Pounds Portabello Mushrooms
2 Tablespoons Butter
1/4 Cup Marsala Cooking Wine or Cognac
Thyme, Either Dried or Fresh
2 Garlic Cloves
Salt & Pepper To Taste
Mozzarella or Gouda Cheese
Baguette