Grilled Cheese Take 2

A while ago I published instructions for my first foods. The things I first learned how to make. One of them was a grilled cheese sandwich for my dad. Today I updated it with my beuaitul Southern California life vegetables.

1. Turn on broiler.
2. Slice Ciabatta bread to desired thickness.
3. Put toast on cookie sheet and toast one side under broiler.
4. Thinly slice the raw hard goat cheese they carry at Rainbow Bridge and put on non-toasted bread side. Put under broiler to melt.
5. Meanwhile, in the nooks and crannies of toasting time, halve or quarter your favorite delicious cherry tomatoes. (Lately I am using the big orange ones from Farmer and the Cook). Toss tomatoes with balsamic vinegar, olive oil, some shredded lemon basil and salt. (Some chopped shallots might have been good too).
6. When cheese is at desired meltiness, remove toasts to a plate and spoon tomato mixture on top. Grind some fresh pepper on and serve with knife and fork.

Olivia's Perfect Squash Blossom Pizza

Sunday Nights at Farmer and the Cook now offer a selection of delicious salads and pizzas and Jonothan McCuen and friends play. We got the 2 Squash Blossom Pizzas. I feel like I could eat another. Maybe Olivia will give up the recipe, but let me see if I can recreate it:

1. Amazing delicious flaky thin pizza crust
2. Caramelized Onions
3. Fresh abundant vibrant basil pesto
4. Creamy flavorful goat cheese
5. Toasted Pine Nuts
6. Squash Blossoms fresh from the Farm

I gobbled it up and washed it down with a little red wine from Casa Barranca, our local organic vintner.

Such a nice community vibe and feeling always at FnC. Thank you Steve and Olivia.