There’s lots of talk in the kitchen these days. Sure, some of it is about new products in the shop, fresh-baked bread, fresh meals, and the fact that the store has gone through some significant restructuring, but mainly we’re talking about our gardens: What we like to make with the produce and what worked or hasn’t worked this year.
Our first official veggie garden turned out very well this year. The lettuce, peppers and tomatoes made it in to our shop for garnishing our salads and slider trays. Some of the fresh meals included our beans and snow peas. That is something we strive for as chefs: the vision is always to make it as fresh as possible. Although there is more to that statement, the dish itself usually ends up being simple, delicate and delicious. For example, at this time of year the tomato doesn’t need any coaxing to taste incredible. A drizzle of olive oil, balsamic and cracked pepper and you have a savoury side to your breakfast, lunch or dinner.
Enjoy this recipe as we wind down our summer. The weather may not have been perfect, but for my family and I, it was the best summer ever. Our days were full of balance, fun, swimming, giggles and campfires.
Goat Cheese and Sundried Tomato Tartines
1 tbsp diced sundried tomato
1 medium tomato, seeded and diced
10 chopped kalamata olives
5 leaves of fresh basil, chopped
1 tsp balsamic vinegar
2 tbsp extra-virgin olive oil
Goat cheese, sliced
Combine diced sundried tomato, diced tomato, olive, basil, olive oil and balsamic;
Slice goat cheese with thread, place on top of sliced baguette. Top with tomato mix;
Grind pepper on top and place in oven @ 375 F for