3 medium or 2 large heirloom tomatoes, cut into wedges
1 head Garlic (1-2 cloves removed and left raw), top sliced off
1 T plus 1/2 t Olive oil, divided
Salt
Pepper
4 slices bread
Basil, cut in a chiffonade (ribbons)
Instructions
Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.
Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.
Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.
Remove garlic and tomatoes from oven to cool slightly.
Mash garlic.
Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.
Today is National Grilled Cheese Day. My brother, Josh, informed me of it this morning. It would have been just wrong not to have it for lunch.
I’m totally cool with a plain old grilled cheese. You know, bread, butter, cheese, done. But today I wanted a fancied up version. Hello gruyère, rosemary ham, fuji apple, olive oil, and a touch of salt, between two pieces of Ezekiel bread. Hello indeed.
a few slices of thinly sliced ham (rosemary ham if you can find it)
Gruyère cheese, as much as you need, sliced
fuji (or your favorite) apple, thinly sliced
Instructions
Drizzle oil on one side of each slice of bread. Sprinkle with salt and distribute evenly over the slice. Top with cheese, ham, and apple slices. Close.
Place into a hot skillet over medium or medium-low heat. Cover (opt.) and cook for about 3ish minutes, or until the bread is crispy. Flip and cook uncovered until cheese is melted and second slice of bread is crispy.
Broccoli and cauliflower are caramelized with shallots and green garlic, then used to top a flatbread.
Ingredients
1 t butter
1/2 head (2 C) cauliflower, cut into bite sized pieces
1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
1 stalk green garlic, chopped
1 large shallot, chopped
pinch salt
1 t sugar
2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)
1/2 C cheddar cheese
1/4 C parmesan cheese
lemon wedges, for topping
sauce: 1/4 to 1/2 t salt
pepper (to taste)
1/2 t dijon mustard
2 t lemon juice
1 t red wine vinegar
1/4 t parsley, dried
1/4 t thyme, dried
pinch cayenne
1-2 T olive oil
Instructions
Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
Serve with a lemon wedge to squeeze over before enjoying.
The egg, the broccoli diCicco, the parmesan cheese, the lemon juice, the green onion, the dijon mustard, the crusty sandwich roll… they all need to be together. Need.
Try the sandwich and you will understand why.
For extra goodness add a little extra lemon juice as you eat.
I’m getting happy all over again as I remember this delicious lunch. It could also be perfect for breakfast or dinner.
When you eat it, you could do as I did, hardly stopping to breathe, for fear the sandwich might disappear before you can finish it. Or, you could eat it like a normal human being. Whatever. The choice is yours.
I was going to say that if you don’t like roasted broccoli that you could substitute something else. But, then I realized that I don’t really want to. I created this dish is created around broccoli, so it’s obviously best with it. But, if you don’t like roasted broccoli (I’m sorry – I think you’re missing out), or don’t have broccoli on hand, try cauliflower or Brussels sprouts.
3-4 C broccoli diCicco (stems too!), cut into small pieces (regular broccoli could also work)
1/2 C broccoli diCicco leaves (spinach could also work)
2 t olive oil
to taste garlic sea salt (or regular sea salt)
to taste pepper
1/4 C green onion, chopped
dijon mustard
2 oz. (1/8 C) parmesan cheese, grated
lemon wedges
crusty bread or rolls
eggs (1 per serving)
Instructions
Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, a bit of salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it's slightly crispy).
Cook egg(s), sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you're using a cast iron), until yolk is to desired doneness.
Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!). Top with mustard, broccoli, broccoli leaves, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.
