A perfectly ripe tomato, sliced thickly, and layered with pillows of fresh mozzarella. Sprinkled with sea salt and drizzled lightly with extra virgin olive oil and sweet balsamic glaze. Fresh basil leaves from a community garden down the street add freshness and bite. Simple and delicious.
Last month at the Fancy Food Show I met the folks behind Cypress Grove Chevre, which produces exquisite goat cheese. Although I didn’t recognize the brand at first, I immediately made the connection once I spied my favorite Midnight Moon among their spread. (Related tangent: Midnight Moon is something I picked up several years ago while living in New York because it was on sale at Whole Foods. My roommate, Kate, and I couldn’t get enough of the stuff. A firm goat cheese, it was mellow yet flavorful and wildly addicting. I’ve loved it ever since.)
The gentleman at the Cypress Grove booth couldn’t have been more jovial or knowledgeable about his product. Sampling the various cheeses was not only delicious, but interesting and educational too. Best of all, he sent me home with a goodie bag containing several samples of their irresistible cheeses.
Which brings us to today. While most of the cheeses have been frozen for future consumption, I have been savoring a delectable chunk of Truffle Tremor. Soft, creamy, and infused with truffle oil, it’s tasty and satisfying without being too rich or overbearing. For the most part I’ve been indulging on it as an afternoon snack, thickly slathered over crackers or pretzels.
Today I paired Truffle Tremor with a simple summer salad: loads of fresh spinach, a perfectly ripe tomato, crunchy raw broccoli, and a hard-boiled egg, lightly dressed with olive oil and champagne vinegar. Light and healthy, the truffled goat cheese lent a hint of elegance to my mid-week lunch. Hit the spot.
Please note: Cypress Grove Chevre did not ask me to review their cheese and is not compensating me to do so. All thoughts above are my own and are freely given.
I came across this panzanella salad last week on The Bitten Word and it immediately jumped out at me. A beautiful combination of spring’s bounty, this salad is everything I’ve been craving.
My version consisted of romaine, red kale, asparagus, and radishes. I dressed it with a simple lemon caper vinaigrette: the juice and pulp from 1 lemon, a spoonful of capers and their brine, a dollop of spicy mustard, 1 heaping tablespoon diced shallots, good green olive oil, and a pinch of sugar to take the edge off. This dressing packs some serious punch. It’s bright and bold and wildly addictive. I’m head over heels in love with it.
Cool, crisp, and satisfying. This is one of those salads that makes you feel good about life.
This week has been nuts. N-U-T-S. I’ve had some sort of engagement every night this week. On top of that, I’m in full-blown HIRE ME mode. The landlord helped me revamp my cover letter last week and since then it’s been job site after job site after job site. I’m going cross-eyed. And slightly batty. On top of the zillion applications I’ve submitted, I’m in the process of wrapping up one project and launching headfirst into another. There aren’t enough hours in the day. When I’m not pitching my resume or working on a project I’m stressing over getting it all done in time. And I’m UNEMPLOYED. The landlord is baffled. That makes two of us.
Which means very little cooking has been done this week. I finally drew the line at 5pm yesterday and baked something. Because I had to. Because if I didn’t, my head would explode. It helped. Temporarily. Today has been spent daydreaming about all the things I’d rather be cooking/baking. And realizing somewhere around 3pm that I hadn’t eaten yet. Wherein this salad was born.
Fresh kale, ends removed, torn into manageable pieces. Doused with a few tablespoons of good green olive oil and then massaged into the leaves (the massaging is key). Sprinkled with sea salt, chili flakes, sesame seeds, lemon juice, and parmesan. Light, tangy, crunchy, yet rich and satisfying from the olive oil and cheese. Lunch in mere minutes.
I’m ready for my superpowers to kick in any minute now.
Romaine, carrots, cherry tomatoes, purple cabbage, hemp seeds, and shaved raw gouda tossed with Meyer lemon olive oil and champagne vinegar. My attempt at combating the one too many drinks I’ll likely have at a friend’s birthday bash this evening. I hope my body remembers this tomorrow morning.
Huge, crunchy, satisfying. I should have made two.