Melissa’s Produce Challenge – The Sequel!

The San Diego Food Bloggers are at it again!  Several of us were sent another box of goodies from Melissa’s Produce http://www.melissas.com/ .  Not sure what I’m talking about?  Check out my blog from March 19th, Melissa’s Produce San Diego Food Bloggers Challenge, to read all about this company.

This time I received a box containing several nectarines, 1 Korean Melon, 8 Rhubarb Stalks, a bunch of Fava Beans, Peaches, a Coconut and an opener, and a jar of Hatch Salsa. There was a delay in receiving the shipment due to the local fires and crazy weather, so the timing wasn’t the best for me. And it was about 100 degrees on the Coast. Enough of my moaning. We don’t get to complain often in San Diego, so just humor me. I loved the challenge placed before me!  Really, I did!

Two more items I decided to use at another time. Melon was eaten just simply sliced.  I hadn't had one before, so I wanted to try it on its own.  I still need to open the salsa.  I love Hatch peppers!!

Two more items I decided to use at another time. Melon was eaten just simply sliced. I hadn’t had one before, so I wanted to try it on its own. I still need to open the salsa. I love Hatch peppers!!

Melissa's Produce

Very cool to receive both of these ingredients, but I opted to save those for another cooking adventure!

Very cool to receive both of these, but I opted to save those for another cooking adventure!

Fava Farro Salad

I will post this recipe soon!

I knew when I saw the Rhubarb, that was a must. Rhubarb is one of my most favorite things in the world. I made a rhubarb cocktail last year.  I really need to do that again!!  But back to this challenge!  I decided to create a flat bread and top it with rhubarb, nectarines, peaches, and goat cheese. I had never tried a Korean Melon, and I was limited on time, so I opted to set that aside. I wanted something to serve alongside of the flatbread, so I made a Farro Salad with Fava Beans and Tomatoes.

First step: remove the fava beans from the outer shell.

First step: remove the fava beans from the outer shell.

Second step: peel away the second "shell".  I read that some say this is not necessary.  I tried a fava with and without that second layer.  I found the second layer to be a bit bitter, so I removed it.  It does take time.

Second step: peel away the second “shell”. I read that some say this is not necessary. I tried a fava with and without that second layer. I found the second layer to be a bit bitter, so I removed it. It does take time.

Since I had some goat cheese on hand, I crumbled some more goat cheese into the salad. Why not? If I could get away with goat cheese in my coffee, I would.  This flatbread turned out to be so good that my husband and I ate the whole thing in one night.  Don’t judge us!  You try to stop halfway!!

Yum.

Yum.

Thyme to make the dough!  I can't get enough of that pun. Sorry.

Thyme to make the dough! I can’t get enough of that pun. Sorry.

Thyme To Eat Your Fruit Flatbread!

1 cup warm water (105-115 degrees F)

1 package active yeast

1 teaspoon sugar

2.5 to 3 cups all-purpose flour

1 teaspoon kosher salt

Several sprigs of fresh thyme (extra to sprinkle on top)

3 Tablespoon olive oil

6 fresh rhubarb stalks, trimmed and chopped

2 nectarines, chopped

3 peaches, chopped

4 oz goat cheese (You can really add however much you like. I could easily add way more.)

Cornmeal for dusting

1) In a small bowl combine water, yeast and sugar. Let stand 10 minutes or until foamy.

2)In a large bowl combine 2 cups of flour and salt. Add yeast mixture, thyme, and 2 Tablespoons of olive oil. Stir until combined. Transfer dough to a lightly floured surface. Knead in additional flour until dough becomes smooth and elastic.

3) Place dough in a lightly oiled bowl; turn to coat. Cover; let rise 30 minutes or until double in size.

4) Preheat oven to 475 degrees F. Grease a large baking sheet; sprinkle lightly with cornmeal. Set aside. Punch down dough. Roll and shape until the dough is the size of the entire baking sheet. Transfer to prepared baking sheet. Gently press the rhubarb, nectarines, and peaches into shaped dough. Top with crumbled goat cheese and sprinkle with extra thyme. With a pastry brush, brush remaining olive oil over the flatbread.

5) Bake 18 minutes or until flatbread is the desired color and the fruit is tender. I turned the broiler on for an additional few minutes to get it a little crisper. Remember to never leave the room and keep an eye on it because broilers can work fast!!

Make sure to check out this link and read what the other Food Bloggers created!  And huge THANK YOU goes out to Melissa’s Produce!  Once again, you sent a wonderful box of tasty treats!!  Thanks again! Take Care and Happy Eating!  An InLinkz Link-up

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One Heck Of A Meal

If you are free, try to checkout this awesome fundraising bake sale! Cupcakes can reduce body temps! It's a fact;)

If you are free, try to check out this awesome fundraising bake sale! Cupcakes can reduce body temps! It’s a fact:)

 

How often do you cook dinner? I usually cook dinner 5 nights a week. That’s a lot of meals. As much as enjoy trying new recipes and making some up, I have those dishes that I always revisit throughout the year. As a kid, my mom’s favorite go-to meals were meatloaf, perch, spaghetti with jarred Ragu, and liver and onions. There was always a half-gallon of milk on the table, and it always had this orange plastic holder with a handle. Why? I’m not sure. Where did my Mom even get that thing? And where did it go?

My go-to meals are salmon (either seared or in cake form), big salads with a ton of stuff in it, good old pasta with a tomato sauce (and I admit, often it is Barilla), and some kind of grain salad, like wheat berry or Farro, with roasted veggies and chicken. But because I cook a lot of meals, I don’t want to get too repetitive, so I look everywhere for new ideas.

I made a meal the other night from an article in the San Diego Union Tribune (http://www.utsandiego.com/news/2014/Apr/08/Armenian-cookbook-vegan-eggplant-casserole/), and Franz claimed it is one of his favorites. It is so simple to make, it smells awesome, and it is delicious. This will be added to my “go-to” meals without a doubt. The creator of the recipe, Dikranouhi Kirazian, is a local San Diegan who just published Armenian Vegan: A Pure Vegan Cookbook with 200+Recipes Using No Animal Products. I might have come up with a sexier title, but if this recipe is a good example of the rest of her work, I will have to buy this one!

Eggplant Casserole (Any notes in parenthesis, highlighted and in italics are my notes or additions.)

Serves 2 to 4

2 large eggplants

Olive oil (for brushing eggplant)

Salt, pepper and garlic powder, to taste (or any herbs you prefer that can withstand being broiled)

For the sauce

2 medium onions, chopped

4 cloves garlic, peeled and chopped  (I added more because I love garlic.)

1⁄4 cup olive oil

2 cups sliced mushrooms (I added more because I love mushrooms.)

2 bay leaves

1⁄2 teaspoon oregano

1⁄2 teaspoon dried basil

15-ounce can diced tomatoes

8-ounce can tomato sauce (I had a 15 oz jar of tomato sauce from Trader Joe’s, so I added the whole thing. I like it a little saucy!)

Wash eggplant and cut into 1⁄2-inch-thick round slices. Place slices on a large tray, brush with olive oil and sprinkle with salt, pepper and garlic powder ( I had some Santa Maria seasoning that I wanted to use, so I sprinkled that on them.). Turn slices over and repeat on other side. Put under a broiler preheated to between 350 and 400 degrees (I put my oven to 425 degrees to achieve the necessary browning), and broil both sides until a light golden brown. When done, remove from oven and set aside.(I opted to slice each round in half after broiling. I figured it would be a little easier to eat.)

Prepare the sauce while eggplant is cooking: Chop onions and garlic and sauté for several minutes in small amount of olive oil; then add the rest of the olive oil, mushrooms and all other spices. Add diced tomatoes and tomato sauce, and stir frequently. Cook on medium heat for 10-15 minutes, then turn off heat.

Prepare for baking: Pour several spoons of sauce on the bottom of an 11-by-7-inch or 9-by-9-inch casserole dish. Layer the bottom of casserole dish with eggplant slices. Spoon some of the sauce on this layer; then add new layers, spooning sauce over each. Be sure to keep some sauce to pour over top layer.

Preheat oven to 350 degrees, and bake casserole dish for 30 to 40 minutes. Serve hot, as a main dish with rice or any pasta, and with a crunchy baguette. Can also be served cold as an appetizer. (I served this with Barilla’s Linguine.)

Sorry there are no photos.  I didn’t take a picture because I didn’t realize how much I would love it, and the leftovers didn’t look very pretty.  However, if you go to the UT link noted in the beginning, there is a beautiful photo!

I couldn’t leave you without one image.  I found my childhood milk holder!

This is it!!!!

This is it!!!!

Take Care and Happy Eating!