Summer Vegetable Bruschetta Sandwiches

Last week, with a refrigerator full of farmer's market vegetables and a bit of an itch for ratatouille, I decided to experiment. The result was Summer Vegetable Bruschetta (recipe below!) that were turned into sandwiches (pictured) with the help of some andouille sausage and a hot grill. If you'd like to make these delicious sandwiches, just add about 3 pieces of andouille sausage, cooked and sliced lengthwise, to the recipe below. Instead of serving open faced for bruschetta, form the Ciabatta back into sandwiches and slice each large Ciabatta into 3's (the recipe below makes 12 appetizer portions, but would make about 6 sandwiches with the sausage).

Summer Vegetable Bruschetta

Serves 6

Ingredients

2 Tbs olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 medium zucchinis, diced

1 Japanese eggplant, diced

1 Tbs dried basil

2 tsp dried oregano

½ tsp salt

½ tsp freshly ground black pepper

½ tsp crushed red pepper flakes

1 8 oz can diced tomatoes with juice, or 1-2 medium tomatoes diced

¼ cup balsamic vinegar

2 large Ciabatta rolls

¼ cup freshly grated parmesan cheese

Directions

1. For topping:  In large skillet, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic, bell pepper and sauté until soft, about 5 minutes. Add zucchini, eggplant and spices to pan, stir and cover. Remove cover as needed to stir frequently. Cook about 7 minutes, until vegetables browning and softened. Add tomatoes and vinegar. Continue cooking covered another 10 minutes, stirring as needed. Add additional spices to taste. Cook last 2-3 minutes uncovered, allowing juices to evaporate. Cool to room temperature.  Topping can be made up to 1 day ahead of time. Store in refrigerator. Bring to room temperature before spreading and heating.
2. Slice Ciabatta lengthwise. Drizzle lightly with olive oil. Toast in oven or on grill. Spread toasted bread with bruschetta topping. Sprinkle cheese. Heat about 2 more minutes in oven or on grill to warm topping and melt cheese. 

Kabob Dinner Party

I recently hosted a few friends for a relaxing Friday night dinner. With both vegetarians and meat-eaters in attendance, I decided to use a refrigerator full of vegetables, one large pineapple, as well as some shrimp and tofu for kabobs. Because this entree was so easy to assemble and cook- just chop, stack, grill- they were an excellent way to allow for ample time with friends. 

Directions:

1. Marinate cubes of firm, dried tofu and/or large shrimp. 

For tofu, marinade ~10-15 minutes in Sriracha, spices, mustard and garlic. For shrimp, sprinkle just before stacking on kabob with lime juice and chili powder.

2. Chop bell peppers, onions, and pineapple into evenly-sized pieces. Stack fruit, vegetables and tofu/shrimp on skewers. 

3. Once assembled, lightly oil, salt, and pepper kabobs before grilling. 

Hope you enjoy this late-summer dinner treat as much as I did! 

Fresh Pick of the Week: Cabernet Sauvignon Grapes

I've been an absentee blogger recently due to a few amazing weeks off from reality. Those weeks included a trip to Napa Valley where I spent one afternoon at Volker Eisele Family Estate getting a detailed tour and explanation of the grapes they grow and the wines they produce from their crop.


These Cabernet Sauvignon grapes are grown in the warmer areas of the still cool vineyard, and make up the majority of the grapes grown at Volker Eisele. These little red grapes also make up the majority of the winery's complex yet easily drinkable (almost too drinkable!) Cabernet Sauvignon bottles, which also include Merlot and Cabernet Franc grapes to round it out. The thought of their wines and the experience at the vineyard makes me wish I was more articulate in the ways of wine-tasting, but alas you may just have to experience the family-run, organic vineyard for yourself by visiting or buying a bottle to enjoy!

Peachy Ice Cream Social

Monday night, we had a back-to-school ice cream social as some friends enter their (hopefully) final year of grad school. The plan: I provided ice cream and it was BYO-topping. I used my ice cream maker and made use of seasonal sweet peaches. The Fresh Peach Ice Cream paired perfectly with one friend's homemade caramel sauce and ginger snaps, and we also feasted on (store-bought) cookies and cream with peanut butter cups, chocolate sauce, and bananas. I can't wait to use the ice cream maker again--a Monday night tradition just might take off here...

Escuela Taqueria

I've recently been very excited about these BYOB restaurant discoveries in my neighborhood. Escuela Taqueria serves inventive tacos in pairs, like those we tried: Branzino, Pork Belly, Baby Back Ribs and their Lobster Special in addition to the remarkable home-made chips with salsa and guacamole. Without exaggeration, I've never had tortilla chips or churros as good as they make them!

My tips if you check it out? Don't miss the Baby Back Ribs, chips and guac, or churros (and make sure you look up at the ceiling). I'm now excited to try out the next-door brother restaurant La Otra Escuela Taqueria, which has some more composed dishes and is also BYOB.  

Digging in to homemade chips and salsa!

Crispy skin-on branzino, cabbage slaw, and chipotle creme fraiche

Baby back ribs, thai  sweet and sour  chili,  cabbage

Almond, Plum and Peach Pie for a BBQ

I found this recipe for Almond, Plum and Peach Pie and decided to use some of this season's best fruits  to test it out! I substituted whole what flour for all purpose and used all butter instead of part vegetable shortening (I also substituted a wine bottle for a rolling pin...but that worked just fine!). The ingredient swaps caused the crust to be much too crumbly for a lattice pattern on top, so I added oats and brown sugar to what was meant to be the top crust and crumbled it over the fruit filling. Despite not achieving the perfectly-woven pie crust look, it turned out delicious and was a hit at last weekend's BBQ!

Fresh Pick of the Week: Peaches

Fuzzy-skinned yellow and white peaches grow in the summer months in many parts of the country. Here in Southern California, they're available May-September. The smell is delightfully overwhelming at the farmer's market and grocery store when they are at their peak season, letting you know they are just right to have as a snack, chop into salsas, or use for sweet summertime desserts--a great recipe to come!

Fresh Pick of the Week: Fresh Dates

You may be used to seeing dried dates available in grocery stores year-round. These sundried, sweet and caramelized versions are in the tamr stage (meaning ripe and sundried).  Now is the short harvest season for dates, meaning you can enjoy   fresh dates from Southern California or Arizona farmers markets in their ripe, sweet and crunchy khalal stage. I tasted my first fresh date a few days ago (a gift from a co-worker!) It resembled and crunched like a miniature apple and was quite delicious! If you live in Southern California or Arizona, go out and grab some while you can at your local farmer's market over the next few weeks.

Fresh Pick of the Week: Corn!

I live for corn season! It reminds me of growing up in Indiana: toward the end of each summer, the sweetest, most melt-in-your-mouth corn was available at almost every meal and available for unwrapping at the state fair. I might be biased, but I have yet to have a cob in any other part of the world quite as extraordinary as what I experienced in my hometown. Whether east, west or somewhere in the middle, I still delight at the coming of this season each summer, when a favorite grain is available at its best and for quite cheap. Grab some at the grocery or farmers market. It's great boiled, grilled (my favorite!), or you can  get creative with it. ENJOY!

Fizzy Basil Tom Collins

What a weeknight treat! These fresh, fizzy cocktails were simple to make (and even simpler to drink). Fresh basil added a new twist on an old favorite. Here's the recipe:

Fizzy Basil Tom Collins

Fresh basil, lightly muddled

1 part gin

2 parts freshly squeezed lemon juice (I had one ENORMOUS one from a friend's tree to use, and that worked too)

Fill remainder of glass with sparkling water and dash of simple syrup, honey or agave

Add ice and a sprig of basil for garnish