We ran to Fairway and grabbed a few ingredients, but mostly we used what I already had in the fridge. I worked on making the kale and butternut squash salad, while my sister assembled our caprese sandwiches. Then, we packed it up and walked the two blocks to the river and set up our spread on a bench.
We ate while we watched the sun set on the water, and munched on some chocolate black and white cookies we had picked up while we were at Fairway as we walked back to my apartment.
Caprese Sandwich:
Ingredients:
- Crusty Baguette
- Tomatos
- Ricotta
- Fresh Mozzarella
- Basil
- Balsamic Crema
- Extra Virgin Olive Oil
- Spinach
- Salt & Pepper
Cut the baguette in half and lightly toast under the broiler. Mix ricotta with a touch of olive oil, salt, pepper, and a large pinch of chiffonaded basil. Spread ricotta mixture onto the toasted baguette. Top with a nice bunch of spinach, thinly sliced seasoned tomatoes, and fresh mozzarella. Finish the sandwich with salt, pepper, crema, and a pinch of basil.
Kale and Butternut Squash Salad:
Ingredients:
- 1bu Curly Leaf Kale
- 1 half Butternut Squash, medium diced
- 1 Shallot
- 2 Cloves Garlic
- 2 Tbsp Pine Nuts
- TT Parmasean
- TT Salt & Pepper
Pull the kale off the tough stalk, and then cut the kale into roughly 1 inch strips. Triple wash the kale, because it's prone to being very sandy. Blanch kale in boiling salted water for 7 minutes and then place in a sauté pan with the thinly sliced garlic, shallot, and olive oil. In a separate sauté pan, sear butternut squash until they are lightly golden (medium high heat). Then place about a half a cup of water in the pan, cover and then cooke for 5-10 minutes until the squash is tender. Drain the cooked squash and then toss with the kale. Add toasted pine nuts, and finish with shaved parmesan.
No comments:
Post a Comment