Fig, Goat Cheese & Arugula Crostinis

This past weekend my boyfriend and I hosted a large end-of-the-summer party and this was one of our big hits. Everyone loved these crostinis and out of everything we made (we might have slightly overdone the menu) this was the most simple. It has gorgeous colors, complexity in each bite and yet it was the most easy to put together. If you're ever in the market for a last minute, gorgeous appetizer- this is it! 

Fig, Goat Cheese & Arugula Crostinis 

Fridge:

8oz goat cheese, room temp (log is easiest) 

1 1/2 cups baby arugula, washed and dried 

Counter:

8-10 ripe figs, thinly sliced 

15-20 slices of French bread

1 garlic clove 

Pantry:

3-4 tbs olive oil

3-4 tbs balsamic glaze

1/2 tsp salt

Fresh cracked pepper to taste 

Tools: 

Cutting board

Serrated knife to cut bread/figs

Butter knife 

Baking tray 

Serving tray 

Preheat oven to 350 degrees. Lay the sliced French bread flat on the cutting board. Drizzle all the pieces with olive oil. Using the garlic clove, rub the olive oil all over the bread slices. Sprinkle with salt and black pepper. Put on the baking tray and into the oven for 8-10 minutes or until the crostinis are slightly golden. Remove from oven and allow to cool. 

Once cooled, use the butter knife to spread the toasts with goat cheese. Then place a couple pieces of arugula into the goat cheese. Top the crostinis with one to two fig slices depending on the bread size. Once the crostinis are made- place on your serving tray and then drizzle the balsamic glaze over all of them. 

Serve at room temperature. You can make these a few hours ahead and cover and refrigerate as well. Just make sure to remove 30 minutes before serving to take the chill off. 

If you have a Labor Day party coming up this weekend- bring this appetizer. You will be a hit!! Enjoy! Xo

The Quintessential Summer Salad

I made this salad for a beach BBQ (thank you Swansons!) this past weekend and the entire party gave me two thumbs up to blog about it. Like I've said in the past, I'm more of a cheeseburger gal than a salad girl but I will say that there is something about salads that have a lot going on that really does make me happy. This salad is super healthy and really does hit the spot. This was only a side at the party but it is definitely a meal all on it's own. I think if I make it again- I'll eat it with some simply grilled shrimp and I'll be beyond content. Move over cheeseburgers...salads are taking over. 

The Quintessential Summer Salad 

Fridge:

1 bag of arugula 

1 medium red pepper, diced small

1 medium zucchini, julienned 

2 medium carrots, julienned

2 corn on the cobs, corn cooked and kernels cut off and cooled 

Four stalks of celery, cleaned and sliced thin 

*I used about 1 1/2 to 2 cups of each vegetable above 

Freezer:

2 cups of edamame, boiled for 5 mins and cooled 

Counter:

2 lemons 

1/2 medium red onion, sliced very thin 

2 cups water 

Pantry:

1 cup quinoa (I used tricolor) 

1/2 tsp salt

1/2 tsp black pepper 

6 tablespoons olive oil 

Tools:

Large salad bowl 

Medium pot with lid

Small mixing bowl

Whisk or fork 

Add two cups of water and a pinch of salt to the pot. Bring to a boil and add the quinoa. Turn the stove down to low and put the lid on. Cook for 10-15 mins until all the water is absorbed. Remove lid and allow to cool. I placed mine in the freezer to speed up the process- and just stirred it every 5 mins for about 25 minutes. Or you can just use 2 cups of leftover quinoa for the salad. 

Add the arugula to the large salad bowl. Then I added the quinoa, red peppers, carrots, celery, red onions, zucchini and corn and edamame. 

In the small mixing bowl add the juice of 2 lemons, salt, pepper and whisk in the olive oil. Mix well and drizzle this over the salad just before serving. 

This salad feeds a crowd or you can use the dressing on the side and keep it in the fridge in Tupperware undressed for a few days. It's really a delicious salad and really healthy! This fed about 10 people as a side- it makes a lot so adjust accordingly. Hope you enjoy it! Xo

Tomato and Feta Orzo Salad

This salad is so simple and a great addition to meals. I love it in the summer time! Easy, quick and delicious. It's also a great dish to bring to a picnic or potluck. I make a big amount and snack on it all week! 

Tomato and Feta Orzo Salad

Fridge:

3/4 cup of crumbled feta

2 handfuls of baby arugula 

Counter:

1 pint of grape tomatoes, halved

1 jar of sundried tomatoes in oil, julienned

Juice of 1 lemon  

Pantry:

1 lb box orzo 

2 tablespoons olive oil 

1 tsp salt

1 tsp black pepper 

Tools:

Pot of boiling, salted water

Sieve 

Large mixing bowl

Small mixing bowl

Whisk or fork 

Wooden spoon

Measuring cups/spoons

Cutting board

Chopping knife 

Pour the box of orzo into the boiling salted water. Boil for 8-10 minutes until Al dente. Drain and cool. I was impatient so I cooled mine under cold water. Normally with pasta- this is a no-no bc the starch on the pasta helps dressing/sauces stick. But with this salad- I always do it bc I usually want to eat it right away. 

Add the cooled orzo to the large mixing bowl with the arugula, feta, sundried and grape tomatoes and sprinkle with 1/2 tsp of salt and 1/2 tsp of black pepper. 

In the small mixing bowl add the lemon juice, olive oil and remaining 1/2 tsp of salt and 1/2 tsp of black pepper. Whisk together and pour over the salad. Mix dressing into the salad and enjoy! 

I polished off my kale and corn quiche with this salad yesterday. It was de-li-cous!! This really is a great and super easy recipe to have in your back pocket. Hope you love it as much as I do! Xo

Upgrade: Watermelon!

Watermelon might be my favorite part of the summer months- it's right up there with sweet corn and beach weather. I try to get the most out of my favorite seasonal fruit by pretty much using it daily. These are two of my favorite uses for the delicious melon:

A super simple salad consisting of organic baby arugula, feta, red onions and watermelon slices sprinkled with chopped mint and feta. I sometimes add a balsamic glaze and a little olive oil as a dressing or I just leave it plain. It's a burst of summer in your mouth! Try it!! 

I also love to drink my watermelon. Just blending the fruit with a little ice is a perfect summer drink. But I like to take it up a notch and add mint leaves and lime juice. It's so simple yet so good!  And if it's a day that calls for a little celebration- adding a dash of rum or vodka is a fun addition!