on the menu:
homemade pimento cheese sandwiches on rosemary sourdough
heirloom tomato, basil [fresh from the garden], + mozzarella on ciabatta rolls
broccolini pasta salad with ricotta salata + thyme [fresh from the garden]
ribboned asparagus salad with lemon
homemade ice pops: raspberry/agave/yogurt + grapefruit basil [fresh from the garden]
as you can tell, it's also an excuse to use some of my very own crops!!
|[very first basil crop]|
i basically followed this classic recipe + made it my own with a dash of garlic powder. i used the food processor to grate the cheese + mix all of the ingredients. super simple.
|[pimento cheese on rosemary sourdough]|
i oversalted the batch + tried to balance it out by adding more cheese. not sure it was 100%--though none of my bookclubber pals said a word. bless them for grinning and eating it.
i served them on rosemary sourdough from whole foods, and it was tasty!
i sprayed the rolls with olive oil + constructed the sandwich layers: basil, sliced ovaline mozzarella, heirloom tomatoes. easy peasy.
|[heirloom caprese on ciabatta]|
this one came to me via my mother-in-law. she made it for family dinner last weekend when zenn was in town for BB's birthday weekend. she sweetly left the recipe at my house so it was top-of-mind, + i had most of the ingredients still fresh!
as a time-saver, you can steam the broccolini in a metal colander while you boil the pasta. i love efficiency!
|[pasta with broccolini, ricotta salata, + grape tomatoes]|
the thyme was from the garden. there's just something about fresh hand-picked herbs. these little herb snips i've had came in super handy, not just for snipping the thyme + basil, but also for stripping the thyme from the stems.
|[herb snips from williams-sonoma]|
this was my "experiment" of the menu, as i'd made/tasted everything else at least some point before. i saw this on smitten kitchen this week and it spoke to me as a refreshing, fresh option to pair with the sammich fare.
|[ribboned asparagus with lemon]|
this was definitely a hit! thanks smitten kitchen!!!!!!!!!
these were an experiment too. i didn't have popsicle molds, so i used these oversized silicone ice cube trays from crate + barrel.
|[jumbo ice molds from c+b]|
for the grapefruit basil, i made it up. i was inspired by a similarly delicious pop from atlanta's own king of pops. i used fresh grapefruit juice [from the store, i didn't squeeze it] and basil [from the garden]. i chopped the basil, placed in the trays, + filled with juice. these were super duper tart. i will definitely dilute with water next go round.
about an hour after placing these into the freezer, i inserted wooden popsicle sticks + left to freeze for 8 hours or so.
they were easily removed from the silicone trays after running a little warm water over the trays. i served them in ice cream dishes since they were HUGE. definitely a learning experience, but a refreshing summer treat i'm sure we'll have throughout the summer.
|[pomegranate agave pops + grapefruit basil pops]|