Thursday, June 11, 2015
Summer Recipe Roundup with Arnold Sandwich Thins
100% Whole Wheat
Flax & Fiber
Recently, we received 3 of the 5 varieties and they were all soft, fresh and tasty. Hence, we offer up the following recipes to delight your Summer meal palate. Enjoy!
Charred Onion Cashew Pesto Toast with Grilled Feta, Pickled Fennel, and Heirloom Tomatoes (Serves 4)
1 cup toasted cashews
2 yellow onions
1 bulb of fennel with stock and fronds
2 bunches basil
1/4 cup sherry vinegar
1/2 Extra Virgin Olive Oil
2 cups Apple Cider Vinegar
1/2 tsp turmeric powder-
1/4 cup sugar
1 TBS salt
1 fresh jalapeño (cut in half and seeded)
1 TBS mustard seed
1/2 block of Israeli Feta ( can be found in the specialty section of whole foods or similar style of grocery store, must be a block!)
2 Beautiful Heirloom Tomatoes (buy LOCAL!! and have fun with the colors!)
Remove stock and frond from fennel bulb and set aside. Cut fennel into rounds starting at the top. Discard the bottom root.
Cut one yellow onion in half and slice into thin strips
In small sauce pot heat the apple cider Vinegar, sugar, salt, mustard seed and turmeric. When the pickle brine has reached a boil, add the fennel, onion, and jalapeño and simmer for 1 minute. Remove from heat and allow to fully cool. Let sit in brine in refrigerator overnight.
Slice 1 yellow onion into thick rounds
On gas or charcoal grill, char the onion, you want a good amount of black char... once you have char, continue grilling the onion on lower heat till it is soft and cooked.
While the grill is still hot, oil the block of feta and cook briefly on each side, try and get grill marks on the feta but don't allow it to melt. refrigerate and crumble
In food processor, combine cashew, charred onion, olive oil ,all basil (save 6 or seven of the prettiest greenest leaves and set aside for garnish) , and sherry vinegar. Process till chunky but well incorporated ,season with salt and pepper. Should taste herbaceous, bright, and smokey.
Slice heirloom tomatoes into thick rounds and season with sea salt and fresh black pepper.
Spread the cashew pesto on the toast (preferably grilled!), layer a slice of tomato down. Garnish with the fennel pickles, feta, and basil leaves. drizzle with olive oil
Grilled Eggplant BLT with Basil Aioli (Serves 4)
2 ea eggplant
1 # sliced bacon (I prefer a brand called Neuskes)
4 ea egg yolks (seperated from the whites)
2 cups of light olive oil
1 clove of garlic (minced as fine as possible)
2 bunches basil
1 bunch mint
2 heads butter lettuce
1 TBS lemon juice
In a mixing bowl, combine egg yolks, garlic, and lemon juice and whisk. Slowly begin to pour the oil into the bowl as you whisk. This process is emulsification. The mixture will thicken as you slowly add the oil by mixing, and this takes practice. If its your first time go slow. If the mixture “breaks” it will loose its body and thickness and you will see an oil slick…. start again. Although it takes a little work, homemade aioli really is worth it. Garlic and lemon forward in flavor, and seasoned to taste at the end… perfect for a BLT. take one of the bunches of basil and chiffonade (cut into thin strips with a sharp knife)
Combine the strips of basil with the aioli and let sit in the fridge for 30 min.
Peel the eggplant, cut into 1/2 inch slices and coat with oil, salt and pepper (season generously like you would a steak)
Pan fry the bacon to your liking (I like mine not so crispy, however you enjoy it)
Grill the eggplant on high heat until a little charred and tender
Clean the butter lettuce into nice big leaves, remove the stem
Slice tomatoes into thick rounds
Generously spread aioli on both sides of toasted bread
Layer basil leaves and mint leaves on each side
Put down 2-3 pieces of butter lettuce
Then, add eggplant, bacon, then tomato
This sandwich could be great as a veggie if you left the bacon out. However, we love the salty smokey fat addition to the crisp veggies and sweet tomato