Beat The Heat

The fires have started in Los Angeles. It has become incredibly hot and the smell of smoke outside my window is unbearable. The stove is looking like a punishment.

It’s a challenge to cook without using the stove, while still making a delicious meal. My first idea is to make a salad, but that is too easy. Sandwiches are plain unless you can make a panini, but that uses a griddle.

One of the foods I love is flatbread. It’s a great combination of sandwich, salad, and pizza. You can have many different combinations of vegetables and cheeses. All are delicious!

Heirloom Tomato Flatbread

1 Piece of Flatbread (Naan can be used as well)

1 Ounce Goat Cheese, Room Temperature

2 Tablespoons of Toasted Pine Nuts

1 Heirloom Tomato, Sliced

1 1/2 Cups of Arugula

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Honey

1 Tablespoon Apple Cider Vinegar

Salt and Pepper

Mix honey, apple cider vinegar, and olive oil in a bowl. Season the dressing with salt and pepper. Toss arugula in dressing and put aside. Spread goat cheese on flatbread. It’s important that the goat cheese is slightly warm so it is easy to spread. Sprinkle pine nuts on goat cheese. Place tomato slices on top of the cheese and nuts. Salt and pepper the tomatoes. Then arrange arugula on top of that.

Cool Summer Nights

Sometimes people wonder why if I love cooking I don’t do it for a living. There are days where I don’t want to cook. Days when a ham sandwich or a fried egg sounds like the best thing to eat. But posting a fried egg seems silly to me.

That’s why the Farmers Market is the best place for ideas. You might buy an ingredient and it looks good, but you’re not exactly sure what to do with it. For me, it’s a challenge cresting a dish I haven’t created before.

Last week I bought some golden cherry tomatoes. They sat in my fridge and every time I went to grab the grapes they looked at me. Challenged me to try to cook them in a new way. Here is my answer to that challenge:

Summer Pasta

1/2 Tablespoon Butter

2 Tablespoons Onion, minced

1 Small Garlic Bulb, minced

1 Cup Cherry Tomatoes, halved

1/2 Yellow Squash, cubed

1/3 Cup White Wine (chicken stock or vegetable stock can be substituted)

1/2 Tablespoon Balsamic Vinegar

1/2 Teaspoon Thyme

1 Tablespoon Parmesan

Pinch Salt and Pepper

Spaghetti

Melt the butter over medium-low heat and then add the onions. Simmer for one minute. Add garlic and simmer for one more minute. Then add tomatoes and squash and cook for another minute. Then add the white wine. Cover and cook for about 5 minutes over medium heat until the tomatoes start to soften. Uncover, then add balsamic, thyme, and parmesan. Cook for an additional 5 minutes until the liquid is thick. Toss with pasta and enjoy!