Fancy Tomato Sandwiches with Hummus and Goats R Us Greek Chevre Dip

Resampled_2012-08-10_19-48-50_806

When tomatoes are good, they are so very good. And when they are out of season, they are so very bad.

Resampled_2012-08-10_19-39-20_896

While we have the pleasure of seasonal tomatoes’ company, we should enjoy them every chance we get. However, some people get a little tired of tomatoes this time of year and need to change up their usual tomato sandwich. I suggest they trade up to this “fancy” tomato sandwich instead.

Resampled_2012-08-10_20-05-48_249

It’s easy enough to pack for lunch and sophisticated enough to make for dinner. Recently I made these on a Friday night when Kyle and I were headed out to Crossroads in Forest Hill to watch some live music. This sandwich was quick, easy, and very satisfying. It helped to lay a good carb and protein foundation for the libations we were about to consume, without filling us up so much that we couldn’t enjoy a beer (or three).

Resampled_2012-08-10_19-41-24_587

This sandwich is a tale of two spreads. In one corner, Greek Chevre Dip from Goats R Us (found at Ellwood Thompson’s Natural Market and the South of the James farmers’ market). In the other corner, homemade black bean hummus.

To make the black bean hummus, simply puree in a food processor: 1 can black beans (rinsed and drained), 2 tablespoons lemon juice, 1-2 tablespoons extra virgin olive oil, 1 clove garlic, 1 tablespoon fresh dill, and salt and pepper to taste. Spread the hummus on one slice of bread, and the Greek chevre dip on the other. If you don’t have the Greek chevre dip, substitute any fresh chevre or tzatziki.

Resampled_2012-08-10_19-48-28_741

You may see the rest of the ingredients in this sandwich and ask, “Black beans? Really? Why not white beans?” Sure, the flavors might make more sense with Cannelinis or Great Northerns, but the color of this hummus is the reason for black beans. It looks great opposite the white chevre dip, with bright red tomato and dark green spinach sandwiched in between. But really you could use whatever beans you want.

Resampled_2012-08-10_19-51-17_6

Stuff the sandwich with fresh sliced tomato and spinach. Add whatever other vegetables you have on hand. Cook each sandwich on a panini press or grill until dark brown grill marks appear and the sandwich is warmed throughout. Serve with a side of fresh veggies.

Resampled_2012-08-10_20-03-47_423

Advertisements

Summer Weekend

The progression of my mood over the weekend has started to pique great interest from my friends, my boyfriend, and my cat. Lately I have rushed home on Friday night, still fully entrenched in work week mania: over-caffeinated, detail-obsessed, and plan-crazy, like the multitasker I am required to be in my work life. Routinely on Fridays I have indulged in pizza and a large ( seemingly ever-larger) glass of wine, and collapsed in bed before the clock strikes twelve. I dream about timely task completion, effective crisis response, customer satisfaction and, occasionally, world domination.

Saturdays the mania ensues, as I drag Kyle out of bed for coffee, breakfast, and an early AM trip to the farmers’ market. And then as I peruse the stalls, smelling local fruits, chuckling at oddly shaped vegetables, and chatting about social plans for the week ahead, I calm down and begin to enter weekend mode. By the time I toss my market loot in the back of my car, I am a little less concerned about sales reports and delayed shipments. I am more focused on preparing fresh tomato sandwiches, locating the recipe for homemade pesto that I had tucked into a binder or notebook at home, and popping ripe raspberries into my mouth as I enjoy a glass of chilled Prosecco on the balcony.

By Sunday morning I appear to be a different person than I am on Fridays. I make fresh coffee, cook a delicious breakfast, and make lists. On Sundays I do cleaning, errands, and cooking, but not with the fervor with which I approach my job Monday through Friday (or anything I tackle on Thursday or Friday evenings). I am much more relaxed because on Sundays I have countless moments to myself, and the feeling that I can do whatever I choose all day long, free of meetings, phone calls, or deadlines, except the self-imposed ones.

This morning I saw the bottom of the bag of this Virginia roasted coffee from Dark Hollow Roasters, purchased at Ellwood Thompson, my local grocery store. I guess it’s time to buy some new coffee.

Pardon the poor quality of this photo, taken with my Blackberry. I never claimed to be an excellent food photographer, just an excellent food enjoyer! I didn’t even take a picture of my breakfast this morning because it looked so good that I couldn’t wait to eat it. But I’m still going to talk about it because you can make this breakfast in 15 minutes or less and get a restaurant-quality brunch for minimal effort (and cash).

Fried Eggs Over Creamy Polenta, Melted Provolone and Fresh Heirloom Tomatoes

Ingredients

3 ounces prepared polenta

2 tablespoons milk (you could use cream for creamier polenta, but I went with 1%)

1 tablespoon butter

2 large brown eggs

1 ounce of provolone cheese (about 1 thick deli slice or 1.5 thin slices)

1 thick slice of heirloom tomato

Salt and pepper to taste

Preparation

1. Mix the milk into the polenta on a microwaveable plate and cook in the microwave for 1-2 minutes on high, until just heated through. Let sit in microwave one minute and then remove to counter to set up a bit.

2. Heat the butter in a pan over low-medium heat. When the butter is melted, crack two eggs, one at a time, into the pan.

3. Add salt and pepper to the polenta. Put the provolone on top of the polenta and let it get melty. Top with a slice of tomato.

4. Flip the eggs and cook to desired doneness. I like mine not hard but not runny (I know, I’m picky) so I break the yolk before flipping and then cook an additional minute or two until the yolk is set but not cooked through.

5. Put the eggs on top of the tomato and add salt and pepper to taste.

6. Dig in before you even get a chance to snap a photo for your food blog.

I’m off to recipe plan for this evening. Kyle works on Sundays and I always make a big dinner on Sunday night that we enjoy together before my hectic work week begins. It’s one of the highlights of my week!