pesto

Gooey Greens and Two Kinds of Cheese

DSC_0008

Very lightly butter or brush olive oil on two slices of sourdough. I used seeded sourdough, but this tastes great on plain sourdough, too. This will be the outside of your sandwich. If you use butter, you should try lightly dusting finely grated parmesan on the butter.

Spread a thin layer of basil pesto on the inside of each slice of sourdough. If you’ve got a tree nut allergy, blend together two tablespoons of olive oil, a packed handful of fresh basil, 1-2 cloves of garlic and two pinches of salt to use instead. Pile a slice with crumbled goat cheese, spinach, arugula, avocado and sliced swiss cheese. I like to add a secret sprinkle of crushed red pepper flakes. Cook both sides over medium heat. I like to use a cast iron pan to get a nice crisp on the bread. You don’t want it too hot or you’ll scorch the bread before the cheeses have an opportunity to melt. Serve hot.

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Blistered Carrots with Labneh

DSC_0043

Wash a bunch of carrots. I used rainbow carrots but regular orange ones are great. Don’t peel them. If you find that your carrots have a big size difference, consider slicing the largest ones in halves or in quarters. Preheat your oven to 450. Or, if you’re making three ingredient roast chicken, wait until the last fifteen minutes of your cook time to begin cooking your carrots.

Heat a tablespoon of olive oil in a cast iron skillet over medium high heat. When the oil is hot, drop your carrots in and allow them to cook about a minute before flipping them and searing on the other side. Then, place skillet into the oven and cook at 450 for 20 minutes. If you’ve done the math and realized that this will take you past the time your chicken will be cooked, that’s on purpose. Your chicken needs time to rest before you carve it, giving you time to finish your carrots.

Remove your carrots from the oven and plate. Spread a quarter cup of labneh over them, and drizzle your favorite olive oil + herb sauce. For some of you, this will be pesto. I went with yogurt dip seasoning (dried basil, dried mint, taragon, garlic flakes, onion flakes, pepper and salt) rehydrated in a bit of olive oil. If you have a pine nut sensitivity, blend together 1/3 cup of fresh basil leaves, 1/4 cup olive oil, two cloves of garlic and a 1/2 teaspoon of salt together and use that to top your labneh.

Serve hot. Serves two.

If you cant find labneh, you should know that it’s basically just strained Greek yogurt. You can use regular Greek yogurt or strain it yourself in some cheese cloth.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!