Category: Uncategorized

Posted on by

Classic Bruschetta

Classic Bruschetta

Nothing screams summer quite like bruschetta. Be sure to rub the toasted bread with garlic for a kick of flavour. Top them with simple marinated tomatoes for the ultimate summer snack.

What kind of tomatoes? Juicy ones, yes. Even drier ones like roma are perfect. In fact, drying tomatoes a bit is key for bruschetta. What do we mean by drying, and why is it better? The key is to keep the toast like toast should be: Dry. When you use juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result. But if the tomatoes are too wet, the toast will be soggy. The trick: Salt your tomatoes. After they have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. Let sit 5 minutes. See what happens? Lots of liquid at the bottom of your bowl. While we hate throwing things away, that tomato juice is going to be (too?) salty to use for anything else.

INGREDIENTS:

FOR THE TOMATOES

4 tbsp. extra-virgin olive oil

2 cloves garlic, thinly sliced

4 arge tomatoes, diced

1/4 c. thinly sliced basil

2 tbsp. balsamic vinegar 

1 tsp. kosher salt

Pinch of crushed red pepper flakes

FOR THE BREAD

1 large baguette, sliced ¼” thick on the bias

Extra-virgin olive oil, for brushing

2 cloves garlic, halved

DIRECTIONS:

Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes. 

Meanwhile, toast bread: Preheat oven to 180 degrees.  Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves. 

Spoon tomatoes on top of bread just before serving.

VIEW NEXT RECIPE
Posted on by

WHITE CHOCOLATE COCONUT CASHEW HOT SMOOTHIE

WHITE CHOCOLATE COCONUT CASHEW HOT SMOOTHIE

Warm up with this delicious winter warmer that will warm not only your tastebuds, but also your heart! What’s best is that this smoothie is actually good for you – oats, nuts, maca powder, banana, coconut and coconut milk. There’s also just a little bit of chocolate in there to add a touch of sweetness. 

INGREDIENTS:


(Makes 2 Smoothies)

2 large or 4 small chunks white Chocolate

2 + ½ cups fresh Coconut milk (the refrigerated kind such as Apro – as opposed to canned coconut milk)

6 tbsp Oats

1 ripe Banana (the riper the better)

2 tsp Maca powder (optional)

20 Cashew nuts

2 tbsp Toasted coconut (simple place unsweetened coconut flakes in a hot oven for 1 minute to brown – but be careful, they burn quickly)

DIRECTIONS:


Add the white chocolate to a jug, and pour in 2 cups of the coconut milk. Microwave until the mixture is hot and the chocolate has melted (you can do this in a pan if you prefer).

Place the oats, banana, maca powder, cashew nuts, 1 tbsp of the toasted coconut, and the 1/2 cup of cold coconut milk into your blender (don’t add any hot liquid to your smoothie maker or blender).


Blend on high for a minute until the oats and have been completely incorporated (add an extra splash of cold coconut milk or water if it’s looking too thick to blend properly).


Divide the blended oat mixture between two cups and stir in the hot milk/chocolate mix. Top with the remaining toasted coconut and serve.

MORE FROM THE BLOG
SHOP BLENDERS
Posted on by

Layered Eggplant Parmigiana Lasagne

Layered Eggplant Parmigiana Lasagne

Take what you love about lasagne and the savory goodness of breaded eggplant… and put them into one delicious explosion of cheesy, Italian flavor.

INGREDIENTS

Preparing Eggplant:

3 tablespoons fresh Italian flat-leaf parsley, minced

1/4 cup grated Parmigiano-Reggiano

2 cups breadcrumbs

Salt and pepper

1 cup all-purpose flour

4 jumbo eggs, beaten lightly

2 large eggplants, sliced lengthwise 

1/2 cup Olive 

Assembly:

3 1/2 cups Marinara sauce 

1 1/2 cups grated mozzarella

1 1/2 cups grated provolone

1 cup grated Parmigiano-Reggiano

DIRECTIONS

We recommend “sweating” your eggplant to remove as much moisture as possible. Simply place eggplant slices in a colander and sprinkle with Kosher salt. Allow eggplant to set for 30 minutes. Remove from colander and pat dry.

Combine breadcrumbs, parsley, 1/4 cup of grated Parmigiano-Reggiano and a pinch of salt and pepper to taste. Place breadcrumb mixture, flour and eggs in three separate dishes. First, dredge eggplant in flour, making sure to shake off any excess. Dip in beaten eggs, like the flour, making sure to let any excess drip off. Finally, dredge in breadcrumb mixture to coat well. Allow breaded eggplant to rest before frying.

Heat olive oil in a large saucepan on medium-high heat. Once oil is ready, which can be determined by tossing in a breadcrumb to see if it sizzles, fry eggplant until golden. Be sure to turn for even cooking, about 3 minutes per side. Remove eggplant from hot oil and onto a baking sheet lined with paper towels.

To assemble the layered dish, preheat oven to 280 degrees. Combine grated mozzarella, provolone and Parmigiano in a mixing bowl. Spread about 1/2 cup of Marinara sauce in the bottom of a casserole dish. Layer, next, with breaded eggplant, allowing pieces to slightly overlap. Top with 1 cup of marinara, and then cover evenly with cheese mixture. Repeat this layering process two more times.

Cover assembled dish with foil and bake for about 30 minutes, or until bubbling. Uncover, then bake to fully melt cheese for another 5 minutes.

Let stand for 15 minutes and serve.

Posted on by

Best Vegetarian Lasagna

Best Vegetarian Lasagne

 This vegetarian lasagne recipe stars smoky-sweet roasted vegetables, creamy and melty cheeses and a tangy tomato sauce. Start the week off right and serve up this one as a tasty Meatless Monday meal.

INGREDIENTS

Roasted Vegetables:

1 large leek, white and light green parts, chopped

1 small red onion, chopped into ½” pieces

3 cloves garlic, peeled and roughly chopped

1 fennel bulb, chopped into ½” pieces

2 carrots, sliced into thin rounds

Handful baby Bella mushrooms, stemmed and halved

1 zucchini, sliced into ¼”-thick half moons

1 pint cherry tomatoes

Salt and pepper to taste

Ricotta Filling:

1 container Whole Milk Ricotta Cheese

1/4 cup chopped fresh Italian flat-leaf parsley

2 eggs

Salt and pepper to taste

Lasagne

1 Pack whole wheat lasagne

4 cloves garlic

1/2 cup water

1 tablespoon olive oil

2 cups grated provolone cheeseChopped fresh Italian flat-leaf parsley for garnish

DIRECTIONS

Preheat oven to 180 degrees. Line a large baking sheet with parchment paper.

To prepare roasted vegetables, toss the vegetables on the baking sheet with oil, salt and pepper. Roast for 25-30 minutes, or until golden brown and tender, stirring halfway through cook time. Remove from heat. 

Meanwhile, cook jarred tomatoes, garlic, water and olive oil in a large saucepan over high heat. Bring the ingredients to a boil and then simmer until combined, about 25 minutes. Remove garlic and discard.

To prepare the filling, combine ricotta, ¾ cup Parmigiano-Reggiano and parsley in a mixing bowl. Mix in the eggs. Salt and pepper to taste.

Spread 1/3 of marinara sauce over the bottom of a baking dish. Arrange lasagne sheets over sauce, overlapping to fit. Dollop with ricotta mixture. Layer with roasted vegetables. Evenly sprinkle with 1/3 of the grated provolone. Spoon another 1/3 of marinara sauce over the cheese, using a spatula to cover. Repeat layering: lasagne noodles, dollops of ricotta mixture, roasted vegetables and grated cheese.

Top with remaining lasagne sheets, 1/3 of marinara sauce, 1/3 of grated provolone, remaining grated Parmigiano and parsley.

Cover dish with foil and bake for 45 minutes. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly.

Let lasagne stand for 10 minutes. Serving sprinkled with parsley.