These Everything-but-the-Bagel Breakfast Pockets are a hearty family favorite breakfast. Make them on the weekend with your favorite filling and enjoy for breakfast all week long.
Continue reading “Everything-but-the-Bagel Breakfast Pockets”
Recipes and Books
These Everything-but-the-Bagel Breakfast Pockets are a hearty family favorite breakfast. Make them on the weekend with your favorite filling and enjoy for breakfast all week long.
Continue reading “Everything-but-the-Bagel Breakfast Pockets”
This Mexican Street Corn Salad is a hit at potlucks and BBQs, and always disappears quickly. It is all the best parts of Mexican Street Corn, Elote, but with less mess – grilled corn, a creamy sauce bursting with flavor from spices and fresh herbs, and salty cheese. You and your guests will want seconds!
Crisp garden vegetables, protein-rich hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular chain.
Combining #FarmersMarketWeek with my August Lunch series, I’ve brought you a quick and easy sandwich that’s amazing for breakfast or lunch. It’s my version of a sandwich I like to get at a popular bagel chain in my area. (I may or may not plan meetings around lunchtime near that location.)
Now, this might seem like a simple sandwich, but it’s one that’s full of bright flavors from the fresh vegetables. It’s best when you use whatever is freshest from your garden or local farmer’s market. If you can get bakery bagels, do it, although something like Thomas’ bagels will work in a pinch. Use your ripest tomato. I like plum tomatoes because I prefer less seeds, but the key is a RIPE tomato. A little red onion, maybe a little avocado if you have it. Concerned about the lack of meat? The cream cheese and hummus (I use my homemade hummus) provide the protein and staying power to make this hearty, satisfying sandwich.
Spread one half with hummus and the other with cream cheese. Stack the bottom half with tomato, red onion, lettuce, and any other veggies you'd like.
Place top half of bagel on veggies and serve.
Thanks to Ellen at Family Around the Table for hosting!
Despite it being 90° here some days, September is the start of fall for me. I start craving fewer fresh fruits and less grilling. Instead, I become eager for the weather to cool off so that I can indulge in heartier dishes and simple roasts paired with roasted vegetables. Entertaining is a breeze as I throw dishes into the oven to cook slowly, while I enjoy cocktails and easy appetizers with my guests.
This weekend Sunday Supper is celebrating the start of fall with some of their favorite fall recipes. This roasted veggie tart isn’t exactly a quick appetizer, but it’s not difficult at all. And with all of the roasted vegetables, it just screams fall to me. If it’s a little too involved for your fall entertaining, then I’d encourage you to pair it with a side salad and give it a try for a light brunch or lunch.
Recipe Note: I used about 1 c. of butternut squash, carrot, leek, and bell pepper for this recipe, but I encourage you to pick the veggies and ratios according to your own preferences.
Roasted Vegetable Tart
Adapted from Fine Cooking, Issue 131
Ingredients for the Filling:
Ingredients for the Crust:
Ingredients for the Assembly:
Make the Filling: Ensure rack is in the center of the oven and preheat oven to 375°F.
In a large bowl, toss all ingredients to combine. Spread in a single layer on a heavy baking sheet or roasting pan. Cover with foil and bake until tender, 30-40 minutes. Remove from oven, uncover, and allow to cool slightly.
While vegetables are cooling, make the crust. Increase oven temperature to 400°F.
While oven is coming to temperature, place flour, butter, cream cheese, and salt in a food processor. Pulse until the dough starts to come together.
Sprinkle flour over a clean counter. Transfer dough to counter and gently knead with clean hands, once or twice, to bring dough together.
Assemble the Tart: Sprinkle a little more flour onto a large piece of parchment paper. Place dough on parchment paper and roll out, to a rough 16-inch round.Dough should be about 1/8-inch thick. Gently brush excess flour from parchment paper. Carefully lift parchment paper, with the dough still on it, onto a clean baking sheet.
Spread the goat cheese on top of dough, leaving a 1/2 inch border. Top the goat cheese with vegetables. Pile a little extra in the center.
Fold edges of the dough over the filling to create pleats, about 1½-inches wide. Brush pleated dough with beaten egg.
Bake until golden brown, 35-40 minutes. Transfer to a rack to cool, at least 10 minutes before serving.
Serve warm or at room temperature.
Store leftovers in the fridge.
Breakfast
Appetizers and Sides
Main Dishes
Desserts and Cocktails
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When my family comes to visit, sometimes I feel like meal planning is a real struggle. I always try to accommodate everyone’s food preferences – there is no Mexican food and limited Asian-inspired options; the meal has to be substantial enough for two big guys (salad, sandwiches, quesadillas, etc. aren’t the best options for dinner); and there are few seafood options that the majority will eat. But the hardest person to cater to is my little brother. He’s is the only vegetarian in our immediate family, and having a husband that prefers meat at almost every dinner (this Pasta with Walnuts and Parmesan is the only vegetarian dish I’ve made to date that really leaves him happy and satisfied), I don’t have much of a repertoire of vegetarian meals in my arsenal.
While my brother would happily fend for himself, he visits enough (and is so good to my daughter!) that I’ve been trying to make an extra effort to prepare new dishes (eggplant parmesan gets tiring after a while!) that he would enjoy. Last time he was in town, we tried out this warm pasta salad with grilled tomatoes and zucchini – definitely substantial enough on it’s own but paired with grilled chicken for the carnivores. I could have eaten the whole thing myself. The pasta and grilled vegetables are lightly dressed in olive oil and balsamic vinegar, which lets the sweetness of the warm tomatoes and the saltiness of the freshly grated Pecorino Romano shine through. (Don’t skimp and buy buy the pre-shredded/shaved/grated stuff – the freshly shaved cheese really makes this dish).
Recipe Note: The original recipe calls for chopped thyme and chives, which is reflected below. I’ve also omitted these and made the salad with a sprinkle of Herbes de Province sea salt and chopped fresh basil (pictured here). The basil was a stronger flavor, but the pasta salad was equally amazing.
Serving Note: While the pasta salad is meant to be served warm, the cold leftovers were also good.
Warm Pasta Salad with Grilled Tomatoes & Zucchini
Adapted from Fine Cooking, Issue #86
Serves 4-5 as a meal; 8+ as a side
Ingredients: