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.

Steve Sprinkle's Cherry Tomatoes with Blue Cheese

Last night we were on our way to the OVLC Moonlight on the Meadow Fundraiser. Seemed like a good idea to make a little snack before going. Steve Sprinkle had gifted me a basket of the most beautiful orange sweet small tomatoes. They are bigger than cherry tomatoes and probably have another name. Be sure to get some before they are gone.

1. Quarter 6 of the delicious small orange tomatoes from Framer and the Cook.
2. Drizzle with the Balsamic Vinegar that Kim brought you back from Argentina
3. Crumble the blue cheese that is in your fridge over the tomatoes
4. Drizzle some good olive oil over the tomatoes
5. Sprinkle some good salt

We ate it with forks.

Peapods

Peapods are the most delicious thing ever.
You can eat them straight, but a little squeeze of lemon and sprinkle of good salt turns them into a delicious snack.

Olivia's Turnips

Who knew?
Turnips are delicious.

Steve Sprinkle's farm is exploding with all sorts of new and unfamilar vegetables.
Olivia showed me this easy way to eat turnips.

1. Thinly slice turnips up raw.
2. Mix with Soy Sauce and some sliced green onions or pepods for color
3. Sprinkle sesame seeds on top

Yum!

Mixed Rosemary Nuts

Some article about Nigella Lawson in the fancy magazine Food Illustrated was the inspiration behind these. She is a beautiful woman and when she allows herself to be her natural size, she is especially stunning.

1. In your oven at about 350/400 degrees, toast a mixture of raw cashews, almonds and pecans until nicely browned. These are the nuts I like, but I am sure walnuts, peanuts and whatever else you wanted to throw in would also be great.

2. Meanwhile, melt too much butter and add a balance of brown sugar, chopped fresh rosemary, cayenne pepper and high quality over priced salt to suit your tastes. (Salt is the favorite flavor in my house).

3. Toss the toasted nuts with the butter and serve.

I have found that serving these in a number of smaller bowls, as oppose to one big bowl, looks better and works better at a party.