Meatless Monday: Bruschetta and Salad
This is my favorite time of year as far as food goes! There are so many wonderful things to be eaten fresh from the garden! One of my favorites is tomatoes. There is just nothing like a real, fresh, from the garden tomato. It is a sad day the day I have to buy the first tomato from the grocery. It is round and red, but that is about it. This week we decided to take advantage of some fresh tomatoes and made bruschetta and topped it with Manchego cheese. Served with fresh lettuce from my friends garden. Wonderful!
Time: 30 minutes
Review: This recipe from the Pioneer Woman is very simple and flavorful. It is a great recipe if you are new to making your own bruschetta. Very simply, brushcetta is a combination of tomatoes, garlic bread, olive oil, salt and pepper. This recipe has a lovely addition of balsamic vinegar. Try experimenting with infused balsamic vinegars, such as pineapple balsamic vinegar. I think you will find this can be a great “go to” recipe.
The Manchego was our addition, you could try experimenting with different cheeses or eat it just for the joy of the tomato!
Flounder is a nice fish with a distinct flavor, but not overly “fishy” flavor making it a nice fish to cook with and don’t think that flounder only comes fried! Try baking it, stuffing it, broiling etc. It is a good addition to your menus.
Time: 30 Minutes
Note: though simple, at the bottom of the recipe it says they “highly recommend a non-stick pan” They mean it!
Review: Eating Well Magazine is one of my favorite magazines and has been for 20 years! It went out of publication for a brief period of time and I mourned the loss deeply and horded my old magazines, but they came back and are going strong! And now you can get recipes online! This recipe meets my expectations of something from EW. It was easy to prepare and wonderful flavors. DO USE THE NON-STICK PAN, I didn’t and had some issues, but it still tasted nice and my husband made lovely yummy noises A+!
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