I am in an inventing, creating, mimicking, morphing, discovering mood. So eating at my house will be lovely for the next two weeks.
The first plate of this current spurt featured a red grape and ricotta sandwich (recipe to follow), sliced cucumber and humus, pretzels and light garden veggie cream cheese, and a side of fresh strawberries.
Tonight’s creation will star a garlic and herb baked tilapia atop a spinach and onion bed with a grape and wild rice side salad.
Future plates and creations to come…
Grape and Ricotta Sandwich
Ingredients:
- two cups red grapes (whole)
- tsp. thyme
- 1/2 tsp. black pepper
- 1/4 tsp. salt
- tsp. olive oil
- 8 slices whole wheat flat bread
- ricotta cheese
Directions:
- Pre-heat oven to 450.
- Toss grapes, thyme, salt, pepper, and olive oil in an oven safe glass dish.
- Bake grape mixture for 10-12 minutes.
- optional- mash the mixture together to create a more spreadable mixture.
- Spread ricotta cheese on each slice of wheat bread.
- Spread grape mixture between two pieces of bread.
- Grill for 5-10 minutes (to your liking).
Yields 4 sandwiches.
And now for the APPEAL:
Jonathan Lee–
If you ever happen across my little blog, I hope that you will discover at least one recipe that you choose to try yourself. You helped create the inner chef that now resides within my chest, silently gathering ideas and sending little messages to my brain: try this; create this; adapt this! I would like to thank you for that. Some wonderful food has resulted, and I’m sure will continue to be born.
Additionally, I hope that if we cannot rekindle a friendship in other areas of our lives that we might at least resume our discussion of food. Two heads are always better than one, and to this day I miss your opinions, suggestions, and critiques involving my cuisine. Would you be willing to strike up an email/blog/Facebook exchange of recipes and techniques? Contact me if you would.
