This one might be too hearty for the heat of July, but it’s perfect for these temperate afternoons. A baguette cut lengthwise for sturdiness, slathered with aioli, mounded with roast beef, quartered hardboiled egg, and peppered with sliced red onion, arugula, and capers. (don’t forget salt, pepper and a generous drizzle of olive oil). Simple whole ingredients, this one will keep you happy and full late into the evening : ).
Nothing could be simpler than this : Take the end of your seasonal berries, and enjoy them atop a sesame baguette with peppery arugula and buttery ricotta. Top with a great olive oil. A fresh new use for berries you’ve been baking all summer. (Inspired by a salad we had recently at Peels). Happy Friday xo
Our CSA has been filling our fridge with wonderful fresh ingredients this season and it’s made us play around with some new ingredient combos. We’ve been making these easy sandwiches for a light dinner or easy snack. For the first sandwich of our fading summer series we combined eggplant and Tahini. This simple open face sandwich is as easy as charring an eggplant over an open flame. We did it on an oven burner, gently rotating the eggplant around until the skin cracks and the insides soften (or a broiler would work as well). Once your eggplant has cooled simply slice in half, scoop some flesh onto lightly toasted sliced bread (we opted for an olive baguette), spoon fresh Tahini over top, sprinkle sliced heirloom grape tomatoes, fresh mint, fresh cracked pepper, lemon and a splash of olive oil. The smokey eggplant, salty olive bread, creamy tahini, fresh tomato and surprise mint are an amazing send off from summer into cooler fall temperatures. Enjoy !
Brides Magazine’s Fall Winter Issue features an editorial shoot about Local NYC caterers. The story is about easy ways to trim your catering budget without sacrificing quality or creativity. It was so fun working with the super talented Sweet Paul who did all the Food Styling and Photos by yours truly . We had a great day at the studio shooting this, hanging with the crew from Brides Magazine and nibbling all day (we had a-mazing catering by our neighborhood pals) Photography by Karen Mordechai.
This one might be too hearty for the heat of July, but it’s perfect for these temperate afternoons. A baguette cut lengthwise for sturdiness, slathered with aioli, mounded with roast beef, quartered hardboiled egg, and peppered with sliced red onion, arugula, and capers. (don’t forget salt, pepper and a generous drizzle of olive oil). Simple [...]
Brush sliced Bread with olive oil
Toast for 5-7 minutes in oven at 400 degrees
Top with arugula, ricotta and blueberries
a dash of salt
a drizzle of olive oil
Roasted Eggplant :
Char one large eggplant over an open flame for about 10 minutes, rotating frequently
slice eggplant in half and scoop cooked flesh onto the sandwich
Top with :
Tahini sauce
Sliced cherry heirloom tomatoes
Fresh cracked pepper
Squeeze of a fresh lemon
Drizzle of olive oil
Brides Magazine’s Fall Winter Issue features an editorial shoot about Local NYC caterers. The story is about easy ways to trim your catering budget without sacrificing quality or creativity. It was so fun working with the super talented Sweet Paul who did all the Food Styling and Photos by yours truly . We had a [...]
