A Good Quote and Fudge

{Image via vmac+cheese}

Fell in love with this quote and image today on vmac+cheese. It's easy to get lost in the holiday hoopla and I know I forget to truly enjoy the things that make me... well me. Take a second today, to appreciate who you are, because it is the greatest privilege of all. Halfway through the week now! It's all downhill from there! Hoping to make this peppermint fudge this weekend... Enjoy! xx

Peppermint Fudge

Via A Spicy Perspective

Ingredients
1 – 14 oz. can sweetened condensed milk
1 Tb. butter + extra for buttering the dish
1 lb. dark chocolate chips/chunks
1/4 tsp. salt
1/4 tsp. peppermint extract
1 tsp. vanilla extract
1 cup Andes Peppermint Chunks

Instructions
Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top–making sure the glass doesn’t touch the water.
Pour the condensed milk and butter in the bowl and heat.
Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens–about 5 minutes.
The mixture should thicken to a THICK cake batter consistency–almost too thick to pour.
Add both extracts and mix well.
Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Preparation time: 3 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12+ (up to 64 pieces)

Comfort Food Change Up

{Image via Pinterest}

It's been windy and pretty chilly in San Francisco the last couple weeks. Definitely feels like winter has hit the city. On these colder nights, I've been craving comfort foods: pasta, soup, mac and cheese, basically anything warm and not entirely great for you. I bought a sweet potato a few weeks back at the Farmer's Market and last night I finally put it to use. I've seen several recipes for stuffed sweet potatoes, much like the photo above, but I decided to wing it and was pleasantly surprised with my creation. Here is a very rough estimate of what I through into this concoction:

1 medium sweet potato

2 tbsp. olive oil

1/4 cup chopped onion

1 clove of garlic, minced

1 carrot chopped

1/2 cup kale, chopped into smaller pieces

1/2 cup tomatoes, chopped

Salt and Pepper to taste

Red Pepper Flakes for a kick

Balsamic (optional)

Heat oven to 350. Pierce several holes into the Sweet Potato. Microwave on high for 5 minutes. Place warmed Sweet Potato on baking sheet and bake for another 15-50 minutes or until soft in the center. While Baking, saute garlic and onions in olive oil. Add carrots and kale and saute for another 3 minutes. Finally add tomatoes until flavors combine. Add red pepper flakes if you like. Season with salt and Pepper. 

After sweet potato is done baking, let cool and cut a slit down the middle. Place the saute mixture inside the sweet potato and drizzle balsamic on top. Top it off with shaved Parmesan or Pecorino cheese for an added taste.

This meal was incredibly easy, filling and comforting all at the same time. It's a great twist on the common baked potato and twice as good for you. I'm always on the hunt for creative ways to spice up my meals. Do you guys have any favorite comfort food recipes I need to try? Hope your weekends were full of Holiday fun! Happy Tuesday! xx

'Tis the Season!

{Image via Pinterest}

December 1st is finally here, and while the Christmas season begins, for me, the day after Thanksgiving, there's something pretty special about the first of December. November came to a close in the best way possible, as I spent my Thanksgiving Holiday with family and friends. I celebrated my sister's and best friend's birthday all in the same week, in the midst of a cooking marathon for the Thanksgiving feast. Since this was my first year joining the chefs of my household, I was glad to be able to learn from the best, and we successfully roasted a 27lb turkey! I love Thanksgiving, but Christmas will always be my favorite. While we won't get snow in San Francisco, I definitely would love to have one White Christmas within my lifetime (preferably in a home like the above photo.) I think any Christmas celebration is made better with a little snow. My roommate and I decorated our apartment this week, and I must say, I think we topped last year's decor. I wouldn't usually be thrilled about a fake Christmas tree, but ours is definitely my favorite. It fits perfectly in the corner of our living room, is topped with a red bow, and best of all, no maintenance! Sparing the money to buy and keep up a real tree each year is definitely beneficial at this point in my life. The major downfall is the absence of the most amazing pine scent, but I've found the best fix for this problem. This Thymes Frasier Fir Candle does the trick! I had the diffuser a while back, which lasts much longer, but the candles are also great buys. Would definitely recommend them as holiday hostess gifts as well! I'm looking forward to 25 days of Holiday fun and excitement and can't wait to share them with you! No Christmas is complete without a little gingerbread, so here is the first of several recipes (thank you mom!) that I'll be sharing with you over the holidays! xx

{Image vie Pinterest}

Melissa's Gingerbread Cookies

By Martha Stewart

Ingredients:

1 cup dark molasses

1/2 cup light brown sugar

1/2 cup granulated sugar

4 teaspoons ground ginger

4 teaspoons ground cinnamon

3/4 teaspoon baking soda

1 cup unsalted butter, at room temperature

2 large eggs, lightly beaten

6 cups sifted all-purpose flour

Royal icing

Ingredients:

1 cup sifted confectioners' sugar

1 large egg white

Food coloring

Directions:

Place the molasses, sugar, ginger and cinnamon in a double boiler over medium heat. When the sugar has melted, add the baking soda and stir. When the mixture bubbles up, remove from heat. Place butter in a large mixing bowl. Add the hot molasses mixture and stir well. Let mixture cool to about 90 degrees Fahrenheit, then add the eggs. Gradually add the flour, 1 cup at a time, while beating. (This is best done in an electric mixer, but you can use a wooden spoon.) Chill dough in flat rectangles. Wrap in plastic wrap. Preheat the oven to 325 degrees and line thick baking sheets with parchment paper. Place chilled dough on a well-floured board and roll out until 1/4 to 1/8-inch thick. Cut into shapes, place shapes on the parchment-covered baking sheets and bake 15 to 20 minutes or until firm to the touch. While cookies are still hot on tray, use a bamboo skewer to make small holes in tops of cookies (1/2 inch from edge). This will enable you to hang the cookies on your tree. Let cool on racks before icing. To make icing, beat sugar with egg white until thick and smooth. Use food colorings sparingly, adding bit by bit until desired color is attained. Icing decorations can be simple piping or dots, or complex lines atop a shiny undercoat of a softly or brightly tinted hue.

Makes 3 to 4 dozen

Crazy November!

The last couple weeks have been jam packed, but in the best way possible. Every week I find myself desperately counting down the days until the weekend, because there have been so many fun things to look forward to! I have so many posts to write, and while I keep putting them off, I promise that will change after this weekend! We have the 114th annual Big Game on Saturday with Cal playing Stanford down in Palo Alto. I can't wait to enjoy game day festivities with friends and family! Until I finally get my act together here are some instagrams from the past couple weeks to give you a taste of some posts to come! Happy Wednesday!

Cottage of Sweets in Carmel, Ca

Carmel, Ca

My amazing Turkey carvers! Our Pre-Thanksgiving dinner was quite the feast!

Shake It Out

"Shake It Out" - Florence + The Machine

Florence's second album, Ceremonials, is beyond amazing. I heard it for the first time last night during my pilates session at the lovely studio, Le Petit Atelier Pilates. Florence's voice is mesmerizing and her new compilation should be able to capture any emotional experience you may face. I just want to sing and dance around the room to "Shake It Out," and "Never Let Me Go" is another one on repeat. If you can, download the album. You'll thank me for it. It will definitely be playing during our car ride to Monterey this weekend. Hope you enjoy dancing around and simply having fun with this album. Happy Thursday! xx

Let the Countdown Begin!

{Image via Pinterest}

Let the countdown begin! I know it's Halloween today, but this week marks another momentous occasion worth celebrating. The Starbucks Christmas cups return this week and some speculate in as soon as 2 days from now! Being that Christmas is my favorite Holiday, I'm overly excited for the return of the red cups every year. Looks like this week will turn out to be a great one! Keep on the lookout! xx

Happy Halloween!

{Photo via Big Girls Small Kitchen}

Happy Halloween weekend everyone! Over the last month, my friends and I were definitely in the spirit of all things fall and Halloween. Our chili and pumpkin carving night was a HUGE success, but note to self for next year: carve pumpkins closer to Halloween! After a couple days of adorning our apartments, the cute jack-o-lanterns turned nasty with mold! The chili was delicious though and made the rainy night so cozy. Such a great vegetarian recipe from In the Small Kitchen. The only little addition we made was ground turkey, since we were amongst meat lovers. I also finally made the pumpkin snickerdoodle cookies and wow, were they to die for. I had coworkers and friends asking for the recipe and for good reason, because they were definitely a delightful fall treat. Looking forward to Halloween festivities this weekend and the Farmer's Market! Hope you all get creative with costumes and enjoy the company you keep! xx

Smoky Chipotle Vegetarian Chili
Makes 10 – 15 servings

Ingredients
2 15.5 oz cans kidney beans
1 15.5 oz can black beans
1 15.5 oz can pinto beans
2 medium zucchini, quartered and sliced
1 yellow squash
2 large sweet onions
1 red pepper
1 yellow pepper
1 orange pepper (if unavailable, double up on red)
3 14.5 oz cans fire roasted diced tomatoes (I used Muir Glen Organic Fire Roasted Diced Tomatoes in Adobo)
½ quart veggie stock
1 7oz can mild green chilies
½ 7oz can whole chipotle peppers in adobo sauce
2 tablespoons chili powder
2 tablespoons cumin
1 tbsp oregano
3 cloves garlic
1 bottle dark Mexican beer, Negra Moderno if they have it
1 bunch cilantro stems (leaves to be used for garnish and salad dressing)

Garnish
Handful cilantro leaves
Shredded Monterey Jack cheese
2 limes, cut into thin wedges (12 total)
Crushed tortilla chips
Diced avocado (not pictured, but a necessary element!)

In a large pot over medium heat, sauté onions and peppers until beginning to caramelize, 8 minutes. Add the zucchini and the squash and sauté until tender, 5 minutes. Add tomatoes and continue to simmer. Meanwhile, add garlic cloves, cilantro stems, green chilies, and chipotle peppers to a small food processor (see tip at bottom). Puree mixture. Add ½ cup of stock, and pulse to combine. Pour mixture into pot of simmering vegetables. Rinse beans thoroughly in a colander to get rid of the canning liquids, then add to the pot. Add salt, chili powder, cumin, oregano, beer, and the remaining stock.

Simmer with the lid off, stirring frequently until the liquids begin to thicken and the vegetables have begun to break down.

The chili is best if made the night before, and can keep in the refrigerator for up to a week.

Costume Inspiration

I've never really felt too old to dress up for Halloween, but it's definitely getting harder to stay creative with costumes! Last Halloween I had just moved to the city and finding a costume was the least of my worries. Unfortunately I felt extremely pathetic venturing out on the town without the appropriate attire, so I'm desperately trying to redeem myself this year. Since I don't want to spend my life's savings on a ridiculous outfit that I'll never wear again, I've tried to think up some creative options with items I may already own or could borrow from a friend. Here's what I've come up with so far:

Margot Tenenbaum from The Royal Tenenbaums

Holy Golightly from Breakfast at Tiffany's 

Mrs. Robinson from The Graduate

Somehow I know I'll be explaining my outfit all night long, but these are some classic flicks with wardrobes that I hope will be somewhat recognizable. What are your thoughts on Halloween costumes and my picks? Would love some input! I always struggle in this department :) Happy Thursday! xx

Recipe of the Week

{Image via Eat, Live, Run}

It's funny how our taste preferences change over time. When I was growing up, we didn't eat a lot of brussels sprouts in my household, so maybe that's why I never had an affinity for them. When I saw that Trader Joe's stocked up on this fall vegetable, I was intrigued and had to test them out again. Luckily there are a million ways to cook this sprout. Each of the recipes I tried this week were delicious, but Eat, Live, Run's Caramelized Brussels Sprouts definitely won me over. Sweet yet savory, this dish is a great side to any type of entree. You could even saute a protein along with it and make it a main dish! Here's the recipe:

Caramelized Brussels Sprouts
serves 2-4 as a side-dish
adapted from 101 cookbooks

Ingredients:
12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted

Directions:
Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

Time:
20 minutes

{a la mode} PS: The base recipe for this is great, but of course, everyone's tastes are a little different. Next time I would probably use a little less brown sugar. I also added a pinch of cayenne to spice it up, and I would probably add a bit more, but that is because my tastes have changed as well. I can't get enough of the kick! I used pecans and they definitely rounded out the sweet flavor, but I can see how any nut would work well with this recipe. 

{Image via The Professional Palate}

I also followed this recipe for roasted brussels sprouts this week and was very pleased. I loved the combination of sprouts and apples drizzled with balsamic. I even added some roasted butternut squash into the mix and served it over quinoa. A great fall dinner. Here is the recipe:

Balsamic Roasted Brussels Sprouts and Apples

2 cups trimmed fresh Brussels sprouts, cut in half
1 large honeycrisp apple, cubed
1 tablespoon olive oil
Sea salt
Freshly ground black pepper
1 tablespoon balsamic vinegar

Toss Brussels sprouts, apple, olive oil, salt and pepeper in a large bowl; place in a single layer on a baking sheet lined with parchment (be sure to spread pieces apart). Roast at 400 degrees F for 15 minutes or until just tender. Remove from oven and sprinkle with balsamic vinegar; return to oven and roast an additional 5 minutes or until tender.

Finally, I got my weekend back and don't have to come into the office. I will definitely be attending the farmer's market tomorrow and seriously can't wait. I can't believe I've gone this long without going to the Ferry Building market! Other than that, I'll be listening to great music at the Bridge School Benefit Concert in Mountain View and celebrating a friend's birthday! Hope you all have fabulous weekends! xx

Currently Reading...

{Image via Pinterest}

I'm almost finished with The Paris Wife, by Paula McLain, and have become infatuated with Hemingway and the slew of novelists who accompanied him all over Europe in the 1920's. While he's no perfect man, he leads the most intriguing life and surrounds himself with the most brilliant and fascinating people. He follows what inspires him at any cost. If you're at all interested in classic literature, read The Paris Wife. Mclain takes you into the lives of these brilliant writers, and you won't want to escape. Next up: Hemingway's The Sun Also Rises. Happy Thursday! xx

October's Fall Inspirations

You've Got Mail

Autumn in New York - Ella Fitzgerald and Louis Armstrong

There's something about the Fall season that makes me want to cuddle up to Nora Ephron films and listen to Frank Sinatra and Louis Armstrong all night long. Add candles and a nice glass of wine to that mix, and you've got the perfect Fall night. I crave comforting things around the changing of the seasons, and right now these Pumpkin Snickerdoodle cookies are screaming fall comfort to me. I can't wait to try this recipe! Hope you've gotten through half the week without too much turmoil! I know I'm already looking forward to the weekend! xx

Pumpkin Snickerdoodles
Adapted from Sweet Pea's Kitchen

Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Directions:
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet.

Repeat with the remaining dough, spacing the balls about 2 inches apart

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Yields: 4 dozen

3 Things...

Working Saturdays has really thrown off my weekend routine. While I'm extremely happy to help out wherever I can, I look forward to a couple things I do almost every weekend: the Farmer's Market, baking, hanging out with friends and usually some relaxing "me time." I won't be working on Saturdays for much longer, but it's been difficult to try and squeeze everything into my Sundays. 3 of my favorite things got me through this weekend:

{Image from We Heart It}

1. Sunflowers from the Sunday Fort Mason Farmer's Market now adorn my kitchen and living room! We added a couple pumpkins and gourds to really bring out Fall in our apartment. 

{Image from google.com}

2. I also purchased this amazing Volupsa Laguna candle! The scent is so refreshing and not overpowering at all. Candle's always seem to put me in a better mood, and I definitely needed it yesterday. 

{Image from Big Girls Small Kitchen}

3. It wasn't until Book Club came around Sunday afternoon that I started to snap out of my funk. It might have had something to do with the amazing company and this little treat! I whipped up some Pumpkin Chocolate Chip Bread from In the Small Kitchen. I know I seem completely biased, and you must think I'm being paid to promote this cookbook, but it's honestly just that good! I left out the pecans, because my friend is allergic, but I'm sure they make this bread even better!  Here is the recipe:

Pumpkin Pecan Chocolate Chip Bread
Makes 1 loaf

Ingredients
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1/2 baking soda
2 eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 can pureed pumpkin
1/2 cup chopped pecans
1 cup chocolate chips

Preheat oven to 350°F. Grease a loaf pan.

In a medium bowl, stir together the flour, cinnamon, salt, baking powder, and soda. In another bowl, beat the eggs with the sugar, vanilla, and vegetable oil until thick. Fold the dry ingredients into the beaten mixture until well blended. Stir in the pumpkin and the nuts. Pour into the prepared loaf pan or pans and bake 1 hour, until it tests done. Remove from the pan and cool on a rack.

Hope your Monday's were a bit peppier than mine! Looking forward to chili and pumpkin carving tonight! Stay tuned... xx

Falling in Love with Autumn

{Photo courtesy of weheartit.com}

For as long as I can remember, I ranked summer #1, but after living in San Francisco for the past year, fall has taken the cake. Unfortunately summers in the city just don't quite feel like summers. Fall on the other hand couldn't be more perfect. Here are some of my favorite things about the autumn season that make this time of year so enjoyable. 

1. Soy Chai Latte's... it's like your sipping on the fall season.

2. Everything pumpkin... from carving to cooking to baking, pumpkins make this time of year magical. I can't wait to try this recipe for Pumpkin Pecan Chocolate Chip Bread from Big Girls, Small Kitchen.

3. School supplies... even after being out of school for over a year, sharpened pencils and fresh binders still make the list.

4. Rainy nights with a good book and a cozy blanket... self explanatory. Can't wait to get home and do exactly that with The Paris Wife, by Paula McLain.

5. Last, but not least, the changing of colors and the crispness in the air make autumn look and feel as if something special has just begun. 

Not to mention, everything great about fall is just the precursor to the best holiday of all... Christmas! My list for that holiday will be much longer :) Hope you are all having wonderful Tuesday's! Enjoy the season with a cup of tea or coffee and a nice piece of pumpkin bread! xx

Tomatoes. Tomatoes. Tomatoes.

Summertime has come to an end, but I am definitely still enjoying the produce from the season. The tomatoes from my local Farmer's Market are heavenly, and as we head into the fall season, they continue to be my main ingredients. Penne all Norma, Roasted Heirloom Tomato Salsa, and Slow Roasted Tomato Soup. All of these dishes were flavorful and delicious because of their freshness. Here are the recipes, with some of my notes. Hopefully they find you well! Happy Wednesday! xx

Penne alla Norma

Martha Stewart Living

Serves 4 to 6

Ingredients

1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

Directions
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.

{a la mode} ps: I made this for two and it worked great after I cut the recipe in half. Definitely be generous with the crushed red pepper if you like more of a kick!

Roasted Heirloom Tomato Salsa

The Parsley Thief

Makes 4 cups
2 pounds assorted heirloom tomatoes
1 medium red onion, cut into quarters
1 bell pepper, seeded + cut in half
2 jalapeno peppers, or to taste
1 tablespoon vegetable oil + more for grill
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 large cloves of garlic, pressed
1 lime
1/3 cup chopped fresh cilantro
special equipment: a grill basket, or grid

Directions
Preheat a grill on high heat, and rub a grill basket generously with oil.
Cut half of the tomatoes into large pieces, and arrange on a rimmed baking sheet. To the pan, also add the quartered red onion, bell pepper halves, and the jalapeno peppers. Toss together with the vegetable oil, 1 teaspoon kosher salt, and black pepper, until evenly coated. Arrange all of the veggies on the grill basket, and roast, turning occasionally, until tender and beginning to char on the edges. Remove from the grill, place back on the baking sheet, and let cool slightly.
Once cool enough to handle, medium dice all of the roasted vegetables, and place in a large bowl. Note: for the jalapeno peppers, I removed the seeds and stems before dicing to cut back on the heat a bit. You can adjust this according to your preference. If you'd like your salsa very spicy, dice them as is, seeds and all.
Medium dice the remaining raw tomatoes, and add them to the bowl. Add the garlic, juice of one lime, and chopped cilantro. Stir to combine. Taste for seasoning, add in the remaining 1/2 teaspoon of kosher salt, if desired, and serve.
Note: You can make this salsa well ahead of time. It tastes great for days, and only gets better as the flavors have a chance to blend.

{a la mode} ps: Like this recipe says, the broiler works just fine to roast your ingredients. I would obviously love to have unlimited access to a grill, but what are you gonna do. I definitely think my salsa could have used more of a kick. Next time I'm definitely adding in the jalapeno seeds!

{Image from Google}

Slow Roasted Tomato Soup
adapted from My Father's Daughter by Gwyneth Paltrow
serves 4

Slow Roasted Tomatoes

12 tomatoes (plum, beefsteak or heirloom), quartered, stems removed
6 cloves garlic, unpeeled
olive oil
Kosher salt

Heat oven to 250 degrees. Line a 18x13 jelly roll pan with aluminum foil. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered. Drop unpeeled garlic cloves randomly around the sheet pan, drizzle with olive oil. Sprinkle everything generously with salt. Roast for 3 to 3 1/2 hours or until tomatoes are shriveled, but still juicy. When done, allow the pan to cool and pop the roasted garlic out from the skin and reserve for the soup.

{a la mode} ps: I was a bit impatient and roasted about 12 slices of tomatoes (early girls and heirlooms) on 375 degrees for about 50 minutes. They probably didn't have the same texture as Gwyneth's Slow Roasted Tomatoes, but their flavor was still delicious!

Slow Roasted Tomato Soup

3 tablespoons extra virgin olive oil (or more as desired)
2 cloves garlic, minced
6 fresh, large basil leaves
1 (28-ounce) can whole peeled tomatoes, with juices
12 slow roasted tomatoes, roughly chopped
Kosher salt
Freshly ground pepper

Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for two minutes, stirring so that it doesn't burn. Add the basil leaves, tomatoes and juice, and 1 1/2 cups of water. Bring the soup to a boil for 1 minute, then reduce the heat to low and simmer it uncovered for 40 minutes. As it simmers gently break apart the tomatoes with a wooden spoon. After cooking stir in the slow-roasted tomatoes with any juices and season with salt and pepper. Simmer everything together for 5 more minutes and serve hot. 

{a la mode} ps: I added half a chopped onion to the minced garlic, before adding the rest of the ingredients. I also pureed the entire soup when it was done simmering. I made sure to leave the cap off my food processor, to allow the heat to escape. I pureed the soup just enough so that it maintained a bit of texture and topped it off with a little grated parmesan. Good thing there's leftovers, because I'm dying to add a little grilled cheese to this meal!

Birthdays and Roller Coasters.

Santa Cruz. September 2011.

After I finally got rid of my end of summer cold, some friends and I ventured south to Santa Cruz to celebrate our good friend's 23rd birthday! Being that it was my first time visiting Santa Cruz, I didn't really know what to expect, and boy, was I pleasantly surprised! What a cute and unique city! From the boardwalk to the small town shops, Santa Cruz has a special charm about it. At this point, I think the dozens of photos I took may help describe it better. It was an incredible day trip, with lots of laughter and reminiscing. Couldn't have had a better Sunday :) Hope you all had a wonderful Tuesday! xx

Definitely trying this train tour (plus vino) the next time I'm in Santa Cruz. 

Santa Cruz Boardwalk at it's finest.

The Giant Dipper may be the best roller coaster I have ever ridden.

Delicious French Mediterranean food at this lovely restaurant.

Instantly fell in love with this gem of a store.

Could have bought everything in here. 

Under the Weather

(photo from Pinterest)

Wishing I was cuddled up in bed today. For some reason my body turns on me the second the weather drastically changes. We've had the most amazing weather in San Francisco these last couple days, but apparently my body can't take the heat after the foggy, cold summer we've had. I've got some catching up to do, but looks like it's going to be postponed a little while longer. Until then, enjoy this yummy chicken soup recipe from Big Girls Small Kitchen. This is the only thing I'm craving tonight. Hope your weeks are going well! xx

Small Kitchen Chicken Soup
Makes 7 cups

Ingredients
1 teaspoon olive oil
2 teaspoons canola oil
4 chicken thighs, about 1.5 pounds
1 onion, diced
3 small carrots, cut into thin rounds
3 stalks celery, cut in half lengthwise, then thinly sliced
5 cloves garlic, smashed

Heat the oil in a large Dutch oven over medium-high heat. When it’s hot, add the chicken pieces. Let them sear for about 2 minutes on each side, then remove to a plate, being careful not to drip the juices.
Turn down the heat to medium-low and add the onions, cook for a minute or two, then add the carrots and celery. Saute the vegetables until they’re slightly softened, about 5 minutes. Add the garlic, cook another minute, then add back in the chicken and 8 cups of water. Raise the heat to high, and stir to scrape off any brown bits that may have been left at the bottom. When the stock boils, try to spoon some of the foam off the top, then cook, mostly covered, for about 50 minutes.

San Francisco Family Dinners

Martha Stewart's Red Velvet Cupcake

Happy Tuesday to you all! I hope your weekends were enjoyable and Monday wasn't too grueling. My weekend was filled with lots of time with friends, amazing weather and endless amounts of football. Not too shabby in my book. There's something about this upcoming change in season that seems to bring everyone together. I personally think fall sports are to blame, but in the best way possible. Since I moved to the city, Sunday nights have been reserved for "family dinners." Now, I know my family will read this and be a little concerned since they are miles away from me, but a group of my friends and I carried on the tradition of reserving Sunday nights for meals with family and friends.  In the midst of our busy lives it's nice to have a "San Francisco Family" to enjoy a home cooked meal with once a week. Now and again, we are fortunate to have a break from some of the cooking duties, when nearby parents decide to host for the evening.   When this happens, we are guaranteed an amazing meal and many laughs with people I consider family. This past Sunday the Atkinson's cooked us a delicious traditional English meal, and I provided dessert. Being that it was the 10th anniversary of 9/11, I decided on something a little patriotic in color: Martha Stewart's red velvet cupcakes. No one can turn down red velvet with scrumptious cream cheese frosting, and lucky me, the recipe was surprisingly easy. Also a very simple dessert to serve in front of the television, with no messy clean up during the fourth quarter of a close Jets vs. Cowboys Sunday night match up. Do any of you have similar traditions with friends or family? If not, I highly recommend it. Families are made up of all shapes and sizes, and I'm lucky enough to have more than one :) Hope you all have a great Wednesdays tomorrow! An update on my heirloom tomato salsa is in the works... xx

Martha Stewart's Red Velvet Cupcakes with Cream Cheese Frosting

(recipes and photos taken from marthastewart.com)

Makes 24 Cupcakes

Ingredients
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used about 3/4 oz. of the liquid food coloring and they turned out a perfect shade of red)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting.

Cream Cheese Frosting

Makes 4 cups

Ingredients
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

The Talking Heads and Heirloom Tomato Salsa

Talking Heads - Once in a Lifetime

Happy Friday my lovelies! Even though the work week was short, I'm still just as ready as ever for this weekend. Some friends and I will be trying out Fort Mason's food truck haven, Off the Grid, tonight, and I'm definitely excited to tell you all about it. I haven't enjoyed the full experience of Off the Grid yet, but I have tasted the mouth watering goodness of San Francisco's famous food trucks. That, alone, will make it an excellent evening. On a different note, I just received The Happiness Project in the mail, and after page one, I am already inspired (hence the Talking Heads track.) Once in a while, it's great to take a step back and reflect on how you got to where you are today. Too often we become absorbed in our daily routines and forget to stop and enjoy the precious time we have each day. This weekend, take a moment to ask yourself, "How did I get here?" Soak in the moments that have brought you to the current point in your life and see if you like what you find. Hope you all have fabulous weekends! I'll leave you with this yummy heirloom tomato salsa recipe that I'm planning to make after my visit to the Farmer's Market. See you all next week! xx

Fire Roasted Heirloom Salsa

The Parsley Thief

(Image and recipe gratefully taken from The Parsley Thief)

Makes 4 cups

2 pounds assorted heirloom tomatoes
1 medium red onion, cut into quarters
1 bell pepper, seeded + cut in half
2 jalapeno peppers, or to taste
1 tablespoon vegetable oil + more for grill
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 large cloves of garlic, pressed
1 lime
1/3 cup chopped fresh cilantro
special equipment: a grill basket, or grid

Preheat a grill on high heat, and rub a grill basket generously with oil.

Cut half of the tomatoes into large pieces, and arrange on a rimmed baking sheet. To the pan, also add the quartered red onion, bell pepper halves, and the jalapeno peppers. Toss together with the vegetable oil, 1 teaspoon kosher salt, and black pepper, until evenly coated. Arrange all of the veggies on the grill basket, and roast, turning occasionally, until tender and beginning to char on the edges. Remove from the grill, place back on the baking sheet, and let cool slightly.

Once cool enough to handle, medium dice all of the roasted vegetables, and place in a large bowl. Note: for the jalapeno peppers, I removed the seeds and stems before dicing to cut back on the heat a bit. You can adjust this according to your preference. If you'd like your salsa very spicy, dice them as is, seeds and all.

Medium dice the remaining raw tomatoes, and add them to the bowl. Add the garlic, juice of one lime, and chopped cilantro. Stir to combine. Taste for seasoning, add in the remaining 1/2 teaspoon of kosher salt, if desired, and serve.

Note: You can make this salsa well ahead of time. It tastes great for days, and only gets better as the flavors have a chance to blend.

La Vie en Rose

Sycamore Street Press

"La Vie en Rose." What an interesting idea: to see our lives everyday through rose colored glasses. I recently purchased this print off Etsy and have enjoyed waking up to it every morning. It's my daily reminder to see the beauty in everything, even when your day gives you little to appreciate. So far this is the only thing hanging on my bare wall. I've been in my apartment for almost a year now, and this poor print is still the only piece I have hung. It's time for me to take off my rose colored glasses for a second, so I can actually see the sadness of the lone hanging. Weekend project: frame the maps I have for this wall! What do all of you think of this print and the idea of seeing life through rose colored glasses? I think it's quite lovely! Hope you all made it through the midweek hump. On to the weekend! xx

Cupcake Wars and Summer Grilling

Happy Tuesday my loves! I hope you are all recovering nicely from the long weekend. My day has dragged a bit. It's always a wonder to me as to how an extra day off work can actually make you more tired! I guess having too much fun with friends pays its toll in the end. I have a couple updates, one being that my Margarita Cupcakes were a hit this weekend! We had ourselves a mock "Cupcake Wars," and my sweet lime and tequila frosted cupcakes came out winning! I'll admit that the judging may have been a bit biased since I was regulating, but I'd like to think the outcome would be the same :) After a fun, fiesta filled day with old friends, we planned a casual bbq for Labor Day, that expanded into a summer feast! This grilling session consisted of Man Burgers, portobello burgers, potato salad, grilled corn, grilled eggplant, water melon, and a strawberry and feta salad (thanks to the Scully Sisters!) The "Man Burgers" and potato salad recipes can be found below and were both gratefully adapted from The Big Girls Small Kitchen blog (I can't remember the last recipe I tried that wasn't from their site or cookbook.) The balsamic portobello burger recipe was a classic Martha Stewart rendition, one that I had been dying to try for a while now, and can also be found below. Unfortunately, I failed to document the events of the weekend, but I have several people who can attest for my cupcake and grilling skills. Not to toot my own horn or anything :) These photos all came from their respected origins, Big Girls Small Kitchen and Martha Stewart.com. I would definitely recommend any of these recipes. I can tell you they will be well received! I hope your Labor Day festivities were filled with end of summer fun as well! xx

Adam's Man Burgers

Big Girls Small Kitchen

Makes 8-12 patties

Ingredients:
4 pounds of ground hamburger meat – I normally go with half 80/20 and half 90/10 because I’m indecisive, but the lean/fat mix is up to you
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic salt
1 teaspoon of soy sauce
1 egg
1 tablespoons of BBQ sauce
2 tablespoons of Teriyaki sauce
3 tablespoons of Peter Luger’s Steak Sauce
4 tablespoons of Worcestershire sauce
2 Avocados sliced
8-12 Cheese Slices
8-12 Sesame seed buns
Ketchup, Mustard, Mayo

Place the meat in a large mixing bowl or casserole dish. In a smaller bowl, combine the egg, salt, pepper, garlic salt, soy, bbq, Worcestershire, steak, and teriyaki sauces. Stir well and add to the meat bowl. With clean hands, incorporate the liquids into the meat. By the end of this intimate time together, the meat should be moist and should smell pretty good. If that’s not the case, add a little bit more Luger’s and Worcestershire sauce. For best result, massage meat using man hands.

{a la mode} ps: I used my girly hands, and the men still enjoyed these burgers quite a bit!

Once meat is at the desired consistency (or olfactory state of deliciousness), form it into burger patties about the size of your palm. My preferred portioning is just under half a pound per person (about 12 patties for this recipe), leaving them just wide enough to fit on your buns after a good trip to the grill.

Get the grill (or grill pan) nice and hot. If on an outdoor grill (Phoebe’s family is partial to Webers), cook the patties with the top on for about 5 minutes (until the bottom becomes seared and the top begins to gray) and then flip.

Replace the top and cook for about 4 more minutes. When close to finished, add cheese and briefly toast the buns. Once cheese is melted, serve immediately.

Recommended serving technique as follows: take a few avocado slices, mash them up with a fork (so that they don’t make the bun slippery) and then put them on top of the burger. Add mayo and mustard on the top half of the bun, and create a generous kiddie pool of ketchup on your plate for dipping. Enjoy with friends, though preferably not at the same time.

Balsamic Portobello Burgers with Bell Pepper

Martha Stewart Living

Ingredients

1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems removed
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
4 lettuce leaves

Directions

In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.

Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

Sarah’s Herbed Potato Salad

Big Girls Small Kitchen

Makes 10 – 15 servings

Ingredients
8-10 large red potatoes (about 5 pounds), halved
6 extra large eggs
1 cup finely chopped celery
1/3 cup minced vidalia (or spanish) onion
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon Coleman’s dry mustard powder
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh chives
2 tablespoons capers

Place the potatoes in a large pot and fill it with water until they are submerged. Salt the water and bring it to boil over high heat. Cook the potatoes until tender, but not falling part. Drain and set aside to cool.

In the meantime, place the eggs in a small lidded pot and fill it with water until submerged. Bring to a boil over high heat. Once the water comes to a rolling boil, remove the pot from the heat, cover, and let sit for 30 minutes. Run the eggs under cool water if too hot to handle, then remove the shells.

Whisk together the mayo, mustard, mustard powder, oil, vinegar, salt, and pepper.

(Everything up until this point can be made 1-2 days in advance.)

Cut the potatoes into 1-inch chunks and add them to a large mixing bowl. Roughly chop the hard boiled eggs and add them to the bowl. Add the thyme, parsley, chives, capers and mayo-mustard mixture. Toss the potato salad together until incorporated. Taste for seasoning, and serve.

End of Summer Reading

Even though I'm still waiting for "the worm to turn," the ladies of Girls in White Dresses provided me with quite the entertainment these last couple weeks. Jennifer Close describes the post-college era to a "t." Her characters could easily be you and your friends trying to find your way through life after the loose ties are cut and you're on your own. From messy relationships and terrible first jobs, to marriage and babies, any female reader can relate to the humorous escapades of the character's daily lives. In the midst of this fun summer read, I was quickly sucked into reading The Hunger Games, and I still can't put it down. I'm about halfway through, but I know by the end of this long weekend, it'll have consumed me until the very end. These are my picks for the end of summer! Hope you all enjoy this lovely long weekend. I'll be catching up with old friends, enjoying the nice weather and obviously doing some reading! See you all next week! xx

{a la mode} ps: Read Girls in White Dresses until the very end, and you'll understand why "The worm turned." :)

Labor Day Fiesta and Margarita Cupcakes

Margarita Cupcakes

A Cup of Sugar...A Pinch of Salt

My friends and I will be celebrating this lovely three day weekend with a long standing tradition: Cinco de Septiembre. This annual fiesta celebrates the births of a couple close friends from college and consists of skip and go naked's and lots of tequila. Clearly, by those two alcoholic combinations alone, I'm in for an exciting weekend, but I'm thinking my contribution to the festivities will be something rather necessary during heavy drinking: sugar-filled, carbo-loaded cupcakes! And what's more appropriate for a fiesta than margarita cupcakes? Luckily I came upon this recipe recently and finally have a reason to try it. Can't wait to tell you all how it goes! Hope your Wednesdays have been lovely! xx

Margarita Cupcakes
A Cup of Sugar...A Pinch of Salt

Ingredients
For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1 1/2 limes
1/2 teaspoon vanilla extract
1/2 cup buttermilk

To Brush the Cupcakes
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting
1 cup unsalted butter, at room temperature
2 3/4 cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

Directions:
Preheat the oven to 325F. Line a standard muffin tin with paper liners; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes). Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition. Scrape the sides of the bowl and add the lime zest, lime juice, and vanilla extract. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together) Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a toothpick shows only moist crumbs attached.

Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish.

A Book is a Book.

{Photo via weheartit.com}

I caved. I tried so hard not to, but it was just too tempting. I own a Kindle, but I'm not proud of it. The stubborn English Major in me struggles with the idea that print is dead. I refuse to believe that people will stop buying texts completely, because I know I won't. But the day has come where I have finally realized that my life is too precious. Yes, I mean my life. The San Francisco Municipal Transportation system has put quite a damper on my daily reading activities. The crowded buses that I take to and from work usually provide me with questionable life threatening moments. Let's do the math. With one hand on the bar above and one hand holding a large hardback novel, how many hands does that leave for turning a page? None. So when you get to that moment in your book when nothing will stop you from reading on, the only thing to do is risk your balance, take your hand off the life-supporting bar and flip the page, hoping to God your crazy bus driver won't pull a fast one on you and aggressively slam on the brakes. Believe me, falling on passengers on the bus isn't a great way to start or end your day. So inevitably, this little device that lets you hold and flip the pages of thousands of books with just one hand will save my life. I'm not proud of it, but the Kindle is my new best friend.

What's your take on this digital revolution? I'm keen on print, but Kate Spade does make adorable covers for any reader of your choice, if you were wondering :) Hope your weekends were fabulous! Mine went too quickly, so I am already looking forward to our next 3 day weekend ahead! Happy Monday! xx

Good Days

Heavenly Day - Patty Griffin

This song played at my Yoga class this morning during meditation time, and one question kept my mind turning upside down for the next several hours: Can you think back to the last good day you had? Not just any old good day, but the kind of day where nothing is planned. Only the little random things you decide to spontaneously do make it the best day ever. I was thinking all morning about this, and while I have had plenty of memorable, great days, I can't remember the last time that I left a day on my planner completely empty. 

Challenge for the next couple weeks: vacant days for spontaneity and good times. 

When was the last time you had a day of random activity? I'd love to hear about it! Hope you are having lovely Thursdays. I can feel Friday upon us and it feels good! xx

Pre-Paradise Picnicking

Palmilla, Los Cabos, Mexico

After an extended weekend in this beautiful place, it's hard to get back into the swing of things. Frankly it just wasn't "extended" long enough. It was an amazing weekend with great friends, plenty of great food and endless laughter. It's never easy to leave paradise, but I guess that makes returning that much more pleasurable. While I could dive right into several top moments, I'll spare you the painful "you had to be there" scenarios and tip you off on a couple crowd pleasing recipes I attacked this weekend. Turns out, forgetting that your Farmer's Market produce won't survive the week without you, ends up benefitting you and your snacking, traveling buddies. These sandwiches were great picnicking items for our plane ride down to Cabo. Enjoy! (Photos and Recipes thanks to Big Girls Small Kitchen) Hope your weeks have been going well! Sending each of you a bit of sunshine from south of the border! xx

Pesto Chicken Salad Sandwiches with Arugula and Sundried Tomatoes

Makes 8 sandwiches

Ingredients

For the Chicken Salad:
1 rotisserie chicken, all meat removed (dark and white) and shredded
1 cup pesto (see below for basic recipe, or use store bought)
3 tbsp mayonnaise
salt to taste

For the Sandwich:
2 loaves ciabatta, cut in half lengthwise
3 oz baby arugula
8 sun-dried tomatoes (preferably packed in olive oil), thinly sliced
1 lb cow’s-milk or buffalo mozzarella, torn into rustic chunks

Combine all ingredients for the chicken salad in a bowl. Taste for seasoning. This can be done one or two days before.

NOTE: if you’re using store-bought pesto, the flavor profile might be slightly different. When you taste for seasoning, if it lacks acidity or tastes rather dull, add a squeeze or two of lemon juice to punch up the flavors.

Preheat a broiler or toaster oven. Brush the ciabatta with olive oil and toast until golden brown but not hard. Allow to cool slightly, then place the bottom half of each loaf on a sheet of plastic wrap. Spread the chicken salad evenly between the two slices, top with the mozzarella, sundried tomatoes, and a handful of arugula. Place the tops on the sandwiches and cut each into four even pieces.

Secure the plastic wrap tightly around the two loaves, and then wrap each in tin foil. Store in a cooler, or keep shaded until time to eat.

Basic Basil Pesto
Makes about 1 cup

Ingredients
1 garlic clove
1/4 cup pine nuts, toasted
2 cups basil leaves
½ – 1 lemon, juiced
¼ cup olive oil
1/4 cup grated parmesan
salt to taste

In a small food processor pulse the garlic and the pinenuts until finely chopped. Add the basil leaves and the lemon juice and blend until the basil has begun to break down. Add the olive oil in a gentle stream, blending until the mixture is smooth and at your desired consistency.

NOTE: If making the pesto exclusively for the chicken salad, use less oil for a coarser mixture than you ordinarily would. This will keep the salad from making your bread soggy while retaining all the good pesto flavor.

Fold in the parmesan and taste for seasoning. Add salt and extra lemon juice for acidity as needed.

Roasted Eggplant Sandwiches with White Bean Spread and Chive Pesto

Makes about 5-6 sandwiches

Ingredients

2 medium eggplant, quartered and cut into 1/4 inch slices
2 medium red onions, quartered and cut into 1/4 inch slices
1/4 cup olive oil
1 teaspoon salt
1/2 lemon, juiced
2 tablespoons chives (optional)
1 loaf fresh sourdough or country white bread, cut into 1/2-inch slices (about 10)
1/2 cup chive or basil pesto
1 cup white bean spread (recipe follows)

Preheat the oven to 450°F.

In a large mixing bowl, combine the eggplant, onion, olive oil and salt. Toss until fully coated, and then turn out onto a parchment or foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed.

Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized.

Remove to a bowl and toss with the lemon juice and chives, if using. (Eggplant can be make up to 2 days in advance).

Lay 6 slices of bread on a work surface. Slather each with pesto, and divide the eggplant among the slices. Slather the remaining bread with the white bean spread, and top the sandwiches.

If traveling, wrap each individual sandwich in foil and take with you to your picnic.

White Bean Spread
Makes 2 cups

You can use the excess spread as a dip for crudites, or slather it on crusty bread and serve as a crostini.
Ingredients
One 15-ounce can cannelloni or white beans
Juice of 1/2 lemon
2 teaspoons fresh rosemary or thyme leaves (optional)
1 garlic clove
1 tablespoon olive oil
1/2 teaspoon salt

In a small food processor or blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and salt. Add another tablespoon of olive oil if the mixture is still coarse, and puree until smooth.

{a la mode PS} Some personal tips for these items: Making the pesto and white bean dip ahead of time saves you so much work on the day of your event. I made this pesto days before, when my fresh basil wasn't so fresh anymore, froze it and still had some left over in my freezer trays. Also this bean dip goes great with any left over bread or veggies you have post sandwich assembly.