the thin chef

Archive for the ‘side dish’ Category

Zucchini Carpaccio

I’ve seen this beautiful zucchini preparation a few times recently in magazines and around the internet, so when I picked up two pounds of the pretty green squash from our co-op, I thought I’d give it a try myself.

I love cooked zucchini, but thinly sliced, zucchini is also really tasty raw. Simply dressed with lemon zest, lemon juice, and olive oil, and studded with fresh basil and mint, it’s a lovely little salad. I sprinkled some feta over top (my crazy cheese-hating husband doesn’t like it, which is why it’s only on half), which added a perfect creaminess and saltiness. It would probably also be delicious with shaved parmesan or creamy fresh ricotta (or both).

Summer squash is crazy abundant right now, and this is the perfect use for it. It’s a perfect accompaniment for just about anything, but I imagine it would be most delicious next to some grilled fish. If you don’t have a V-slicer or mandoline for cutting the zucchini, you could always peel them into long strips with a vegetable peeler, or just use your best knife skills to cut them as thinly as possible.

Zucchini Carpaccio
Serves 4

2 medium zucchini, stem tops and bottoms removed, sliced paper thin
Zest and juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Coarse salt
Freshly ground black pepper
4 basil leaves, torn into small pieces
4 mint leaves, torn into small pieces
1/4 cup crumbled feta cheese

Arrange zucchini slices on a serving plate. Sprinkle with lemon zest and juice, then drizzle with oil. Season with salt and pepper, and evenly distribute herbs over the plate. Top with feta.

Posted by on August 20th, 2010 Comments Off on Zucchini Carpaccio

Miso-Edamame Dip

I remember the first time I had edamame…I was at Fuji Sushi in Winter Park with my best friend Lainie and her mom, Becky. Becky ordered edamame for the table, and I after one bite, I was hooked. The fuzzy little pods covered in flakes of sea salt gave way to smooth, chewy, chartreuse-colored beans, and they seemed so exotic and interesting. These days, I see edamame all over the place, not just in sushi restaurants, but also on menus in upscale bars and cafes.

Nutty-tasting and healthful, edamame is such a versatile vegetable. It’s great tossed into stir fries, cooked into succotash, or just eaten from the pod as a snack. Lately, my favorite way to eat the little green soybeans is in this simple, six-ingredient dip. It’s great with corn chips, pita bread, cucumber slices, or slathered onto a hunk of crusty bread as a sort of East-meets-West bruschetta. It requires no cooking, and comes together in a snap, which is practically a requirement in my kitchen during these steamy August days.

Miso-Edamame Dip
Makes about 2 cups

If you’ve never used miso (fermented soy bean paste) before, it’s a versatile and delicious ingredient to have on hand. I get it at an Asian-foods market, but I’ve seen it at Whole Foods and other health food stores. It keeps for a long time in the fridge, and it adds a subtle salty-nuttiness to everything it touches, which I just love. Cilantro-haters, take note: you can sub mint or parsley. It will change the flavor slightly, but it’ll still be delicious.

2 cups frozen shelled edamame, completely thawed (almost 1 full 16-ounce bag)
4 green onions, sliced
1/4 to 1/2 cup cilantro leaves
1/4 cup lime juice
2 heaping tablespoons white miso paste
1/4 cup peanut or vegetable oil

Combine all ingredients except oil in a food processor. Pulse until very finely chopped, scraping down the sides of the bowl every few pulses. With the processor running, slowly drizzle in oil, processing until the dip is well combined and creamy-looking, scraping the sides of the bowl as needed.

Posted by on August 3rd, 2010 10 Comments

Quinoa Salad with Vegetables

One of the best parts of my former job as a magazine editor was working with the wonderful, talented ladies in the company’s test kitchen. All culinary school grads, these women create dishes that not only look beautiful in the magazines, but also taste as good (or sometimes even better) than they look. I worked closely with two of these gals—Loren and Chantel. We spent many long, tiring, but ultimately fun and rewarding days together, and I miss them so much. They became friends and colleagues, which I think is a difficult balance to actually attain.

The food they make is creative and always delicious. I had a really hard time at photo shoots waiting to eat the leftovers. (Sometimes I would sneak a bite, but I think they always knew.) There are many recipes of theirs I have tried, but I want to share this recipe with you, one that Chantel created, because I’ve made it many, many times, and it’s always wonderful. I often make substitutions according to what I have on hand, but the quinoa, dressing, and crumbled pecorino stays the same. There’s something magic in that combination. The recipe below includes my suggestions for substitutions I’ve made.

Chantel and Loren, I miss you girls. But you’re often in my kitchen with me when I cook your recipes, which makes me miss you just a little bit less.

Chantel’s Quinoa Salad
Serves 8 to 10

1/3 cup white quinoa (feel free to use all white, if that’s all you can find)
1/3 cup red quinoa
2 pounds asparagus, trimmed and roasted, cut into 1-inch pieces (green beans work here, too)
1 cup cooked yellow split peas (I often use green when I don’t have the yellow on hand)
3/4 cup crumbled pecorino Romano cheese
1/2 cup toasted chopped pecans (walnuts and almonds also work nicely)
1/4 cup finely chopped red onion (green onions are fine, too)
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon roasted garlic puree (sometimes I use a small clove of very finely minced garlic)
1 1/2 teaspoons coarse salt
1 teaspoon ground black pepper

  1. Place quinoa and red quinoa in a fine-mesh sieve. Rinse under cold running water, using your fingers as a rake. Drain well. Cook quinoa, uncovered, in a saucepan of salted boiling water, until almost tender, about 10 minutes. Drain in the fine-mesh sieve.
  2. Fill the saucepan with 1 inch of water, and bring to a simmer. Set sieve with quinoa over saucepan (sieve shouldn’t touch water). Cover with a folded kitchen towel, then place a lid on top (lid does not need to fit tightly). Steam until quinoa is fluffy, and dry, about 15 minutes. Remove from heat, and remove lid. Set aside, still covered with towel, 5 minutes. Fluff with a fork.
  3. Place cooked quinoa and red quinoa in a large bowl. Add asparagus, split peas, pecorino, pecan pieces, and red onion. Stir gently to combine.
  4. In a small bowl, whisk together oil, lemon juice, roasted garlic puree, salt, and pepper. Pour dressing over quinoa mixture, and gently toss to combine. Serve immediately, or keep in fridge for up to 4 days.

*Note: If you’ve never made quinoa before, the cooking method above is my favorite way to make it, no matter how you’re planning on eating it. It ensures fluffy, separate grains. Also, quinoa (if you didn’t know) has a very high protein content, so this could really be a one-dish complete meal.

Posted by on August 1st, 2010 2 Comments

Away Too Long

Wow…that last break I took was a big one! My excuses are many, but uninteresting, so what do you say we just move on? Starting now, a whole new me…diligent and disciplined. And ready to blog again!

What has been keeping me busy the last few months, you ask? Well, there was a lot of travel (including a trip to Ireland), and a lot of working on an exciting project called Edible Orlando magazine. Do you know about Edible magazines? I’m the editor of the Orlando edition, which launches in September, and I couldn’t be more excited about it. The last few months have been filled with trips to local farms, farmers’ markets, Slow Food planning meetings, and the like. The local food movement in Central Florida is on fire, and I’m so excited to be a part of it. The magazine will celebrate the wonderful people who grow and make the foods that come from this corner of the world.

For the premiere issue, I wrote a story focused on having a locavore thanksgiving, and I thought I’d give you a sneak peek at one of the recipes that’s light enough to make during these hot months (it actually tastes great at room temperature). If you live in the Central Florida area, join us for the Edible Orlando launch party on August 31 at Whole Foods—I’ll update you with more info as we get it. And in the meantime, support your local farmers and chefs by buying and eating local. It’s just about the best thing you can do (in this food-loving girl’s opinion) for your body and your community.

Crisp Oven-Roasted Cauliflower with Gremolata Bread Crumbs
Serves 6

2 large heads cauliflower
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
Zest of 1 lemon
2 cloves garlic, finely minced
2 tablespoons roughly chopped fresh parsley

  1. Preheat oven to 425°F.
  2. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine.
  3. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
  4. Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside.
  5. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.

Posted by on July 21st, 2010 6 Comments

Grilled Chicken + Artichokes

I think that maybe I had grilling withdrawal. With a measly little half-porch back in Birmingham, our little black grill sat, neglected, for more than a year in the shed. Under its dust-covered gray sheath, it looked forlorn and forgotten. I wanted to give it love, but we just didn’t want to be those people grilling in the front driveway.

But now…now we have a fabulous deck and a private, green, lush backyard where we love to spend time. We took the grill out of hibernation, scrubbed it up, and it’s good as new. We had one grilled meal, then another, and another. It’s all I can do to not plan every dinner to be cooked out there. So, in short, I think I had grilling withdrawal, and now I’m overcompensating.

Anyway. One of Jason’s and my favorite things are these grilled artichokes from Houston’s. Thought I’m not usually one for chain eateries, I quite enjoy Houston’s…and the grilled artichokes are to-die-for good. I could eat them every day. They’re smoky, crisp, buttery, perfect. They’re also super simple…no fancy spices, no complicated cooking process. So I set about re-creating them last night.

Just a few minutes on the stove and a few more on a hot grill, and you have the best artichokes ever. (Try them, you’ll see.) Even though I could have eaten just the artichokes for dinner, dipped in creamy herb sauce, they were perfect paired with garlicky chicken thighs also charred and crisped on the grill.

p.s. The artichokes were less than beautiful at my grocery store, but I got them anyway. When you’re shopping for them, look for ones with long stems, tightly closed leaves (unlike the ones shown above), and ones that feel big for their size.

Grilled Artichokes
serves 2 as a side
I cut these in half, but I think they’ll be better quartered next time, maximizing the surface area that touches the hot grill.

2 fresh artichokes
2 tablespoons olive oil
Hefty pinch coarse salt
2 tablespoons light or regular mayo
1 teaspoon Dijon mustard
1 tablespoon fresh chopped herbs (such as dill, parsley, and/or mint)
2 teaspoons red wine vinegar
Pinch coarse salt
Few grinds black pepper

Peel the bottom, tough leaves off of artichokes. Cut top 1/3 off with a large, sharp knife. Peel stems with a vegetable peeler. Snip prickly tops off of leaves. Place both artichokes in a large stockpot of boiling water; cover pot. Cook for 15 minutes, or until the base of the artichokes (not the stem, the base of the leaves) is easily pierced with a knife.

Drain, and set aside to cool. When cool enough to handle, Cut artichokes in half. Scoop out the fuzzy hairs in the artichoke, and discard. Cut again into quarters. Brush the artichokes with the oil, and sprinkle with salt. Place artichokes on a preheated hot grill. Grill until charred in places and golden brown everywhere else. Eat immediately, or at room temperature.

To make the dip, combine mayo, Dijon, herbs, vinegar, salt, and pepper in a bowl. Whisk with a fork to combine. Serve with artichokes.

Grilled Garlicky Chicken
serves 4

1 1/2 tablespoons minced garlic
1 lime, zested and juiced
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
8 boneless, skinless chicken thighs

In a shallow dish that can hold all of the chicken, combine garlic, lime zest, oil, and salt. Whisk with a fork to combine. Put chicken thighs in pan, turning to coat completely. Make sure the garlic and zest are on the chicken, not scattered around the dish!

Cover and refrigerate for 4 hours. Bring to room temperature before grilling. Prepare your grill with a hot side and a low-heat side (scatter 1/4 of the hot coals on one side, and leave the rest piled on the other side). Grill chicken over the hot coals for 3 to 5 minutes per side, or until cooked through. If it’s looking too charred before it’s done, finish cooking on the cooler side. Serve immediately.

Posted by on April 29th, 2010 6 Comments

Healing Rice + Vegetable Salad

Maybe you’re like me. When someone is hurt, sick, going through a life change (like having a new baby), or otherwise in need, I bring food. I cook because I know that when I’m out of sorts in any way, sometimes dinner (or lunch, or breakfast for that matter) falls to the bottom of my priority list. It’s always a relief to look in the fridge and see a lovingly prepared dish waiting for me.

Oftentimes those dishes are comfort food. Creamy, cheesy pasta casseroles, hearty pot roast, chili, and things like that. Finding comfort in a big bowl of warm, homey food can be perfect. But sometimes—especially when someone is sick or recovering from surgery or from having a baby—lighter, more wholesome foods seem to fit the bill.

Something that can stay in the fridge for up to a week, or—even better still—freezes well, is the only way to go when delivering food to someone. The next few days, I’m going to share some go-to things you can prepare with love and bring to someone who needs a little TLC.

First up is a simple salad that combines whole grain (brown and wild rice), dark leafy greens, bright red peppers, and a sweet-salty dressing to bring it all together. It’s super healthy, mild enough for recovering/sensitive stomachs, and it only gets better as it sits in the fridge. I’d call it just about perfect for a feel-better nosh.

Healing Rice + Vegetable Salad
serves 4 to 6

2 teaspoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 cups finely chopped kale
1/4 teaspoon kosher salt
1/2 cup finely chopped roasted piquillo peppers (or regular red peppers)
2 tablespoons white miso paste
3 tablespoons mirin
2 tablespoons rice vinegar
2 cups cooked brown and wild rice mix (about 1 cup uncooked)

Heat oil in a large saute pan over high heat. Add pepper flakes, and cook for 30 seconds. Add kale (be careful! it will splatter if it’s wet) and stir with tongs until it’s coated in the oil. Sprinkle with salt. Cook, stirring, until kale is bright green, somewhat wilted, and browned in places, about 4 minutes.

Transfer cooked kale to a large bowl. Add chopped peppers, and stir to combine. In a small bowl, whisk together miso, mirin, and vinegar until combined. Add rice to the bowl with kale and peppers, stirring very well to combine. Pour dressing over everything, and toss again until everything is coated. Taste, and add salt if you think it needs it. (But it likely won’t because miso is salty!)

Refrigerate for at least 4 hours before serving…overnight is even better. Salad keeps, refrigerated in an airtight container, for up to 1 week.

Posted by on April 20th, 2010 2 Comments

Buttermilk Dressing

We don’t buy salad dressing. Like, ever. Why? Because any dressing you make at home is going to taste 100% better than what you could buy. And, did I mention? It’s ridiculously easy to make your own. From a simple lemon vinaigrette (our go-to salad topper) to flavorful Asian versions, and even Caesar dressing, it’s cheaper, healthier, and tastier to make dressing at home.

I had some buttermilk in the fridge from making these pancakes (try them this weekend, they are wonderful), so I decided to make a less-guilty version of classic ranch dressing—a favorite in our house, but one we don’t indulge in often. It’s fantastic spooned over an avocado…add a few radish slices, and you have a legitimate salad. It’s also perfect drizzled over a simple salad topped with bacon—kind of a deconstructed wedge salad, that omnipresent steakhouse classic.

Buttermilk Dressing
makes about 1 cup

Less thick than classic ranch, this dressing is much healthier, using low-fat buttermilk and light mayonnaise. Usually, I find fresh garlic too strong in salad dressing, but garlic is kind of a hallmark of ranch. I think the granulated garlic achieved the right flavor without the harsh bite of fresh. If you don’t have granulated garlic, grate 1/2 small fresh clove into the dressing.

1/2 cup low-fat buttermilk
2 tablespoons light mayonnaise
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1 heaping teaspoon chopped fresh dill

Combine buttermilk and mayo in a medium bowl. Whisk to combine. Add salt, pepper, granulated garlic, and dill. Whisk until salt and garlic are fully dissolved. Refrigerate for 1 hour before serving. Dressing will keep in an airtight container in the fridge for up to 1 week.

*Though this is not related to food, I’m going to mention it anyway: My high-school friend Vicki is in a contest to win a fabulous wedding package from Crate + Barrel. If you have 3 minutes to spare, click here: and vote for her and her precious fiance. Wouldn’t you want to win a dream wedding? I thought so. Vote away!

Posted by on February 25th, 2010 6 Comments

Perfect Potatoes

Potatoes are one of those chameleon foods (I also think eggs and tofu are chameleons)—they can be made into so many different dishes, and they take on the flavor of whatever they’re cooked with.

But sometimes (like eggs, but not really like tofu), potatoes are so lovely in their natural state with just a little something added to make them sparkle. Simply roasted with salt, pepper, oil, and some herbs, potatoes can be perfection.

Use a pretty heavy hand with the oil, salt, and pepper. It might not be the most figure-friendly way to cook, but it is the most flavor-friendly way. Plain potatoes can be awful, so don’t waste your time with skimpy oil or salt. These are a super versatile side dish, and leftovers are delicious chopped, cooked with some onions, and topped with fried eggs for breakfast hash.

Perfect Roasted Potatoes
serves 4

1 pound small red-skinned potatoes, well scrubbed and little sprouty spots removed
4 big cloves garlic, smashed and peeled
Extra-virgin olive oil
Coarse salt
Ground black pepper
1/4 cup chopped fresh parsley or dill (or a combination of both)

Preheat oven to 450. Line a baking sheet with parchment paper. Set aside.

Cut potatoes in half or quarters, depending on their size. The goal is to make them all the same size. Place potatoes and smashed garlic in a large bowl, and add a few glugs of oil. Don’t drown them, but be generous (maybe 2 tablespoons). Toss potatoes in oil. Add salt and pepper (again, don’t be bashful with the seasonings). Toss until everything is well distributed.

Pour potatoes and garlic onto the prepared baking sheet. Spread them out so they’re not touching, and so the flat sides are facing down.

Roast for 20 minutes. Toss potatoes with a big spatula, and roast for 15 minutes more, or until potatoes are fork-tender and golden brown. Place potatoes in a serving bowl. Add herbs, and toss to combine. Serve immediately.

Posted by on February 23rd, 2010 1 Comment

Hummus in a New Home

hummus1Well hello there. I’m so glad you’re reading this, because it means two things: one, I didn’t lose every single reader I ever had during my little blogging hiatus, and two, it means I finished my first blog post in two months. I don’t usually post much (if anything) about my life outside of the kitchen here, but I figure that if you stuck around this long, you deserve an explanation.

Let’s see…it all started with a slight (but short) lull in my desire to cook. OK, pretty normal. We had pasta for a few nights. Well then the holidays hit, with after-work cocktail parties, dinners out, and days off. And I left my Canon in Florida when we were home for Thanksgiving, so the meals I actually did cook while I was cameraless went undocumented. (Bad excuse, you say? Sigh. I know.) Then came the Big Changes.

First, I decided to leave my job at the magazines to pursue a freelance career. That was Big Change number 1. Big Change number 2 came when we decided that since our families live in Florida and—aside from our incredible friends—the main thing keeping us in Birmingham was my job, we were ready to move back to the Sunshine State. Big Change 3 was the decision to buy our first house…which we found, put and offer on, and closed on within a month. We weren’t wasting any time!

So, all the changes afoot, the month of January became a whirlwind that is a cross-state move. That, along with numerous last dinners out and some lovely farewell parties, meant I didn’t cook a real meal in four weeks. Four! A whole month!

But now, we’re here. We’re officially Florida residents again, and we’re getting settled into our new (to us) bungalow. We’re still working on the cardboard-box-as-furniture thing, but one of my favorite parts of the house is the gorgeous kitchen. New appliances, great lighting, and granite countertops…oh, guys, it’s an absolute dream compared with our old kitchen. There are many culinary adventures to be had in there! I promise to show you soon.

If you’re still reading, this is where I will wrap things up, since I’ve been blathering on for paragraphs. I’m so happy you’re still with me…and I promise there are good things to come. For now, I’ll leave you with the first thing I made in the new house: healthy hummus. It’s a Cooking Light recipe, so I’ll link it and give you my modifications.


Classic Hummus
Adapted, ever so slightly, from Cooking Light magazine
Makes 3 1/4 cups

2 (15.5-ounce) cans chickpeas, rinsed and drained
1 to 3 big garlic cloves (depending on how much you like garlic), smashed and peeled
1/2 cup water
1/4 cup tahini (sesame seed paste, find it on the ethnic food aisle of grocery stores along w/ matzah and other kosher foods)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Place beans and garlic in a food processor; pulse until chopped. Add the water, tahini, lemon juice, 3 tablespoons oil, salt, and pepper; run processor until very smooth, scraping down sides as needed.

Note: I like to stir in about a teaspoon of sambal olek into 1/4 cup of hummus and use cucumbers to scoop. It adds a nice tang and spiciness.


Posted by on February 3rd, 2010 4 Comments

Butternut Squash Bruschetta


When I wrote a twitter update recently about wanting a butternut squash soup recipe, my friend and fellow food lover Lytle (great name, huh?) suggested her creative recipe for butternut squash bruschetta instead. Apparently it’s based on dishes served at Urban Flats, a chic, fun, Florida-based restaurant, and ‘Ino in New York, which I have written about before. Though it took me a second to warm up to the idea, as soon as I saw the ingredients, I knew it would be something delicious, and Lyt assured me the dish had been a huge hit when she’d made it before.

I tweaked it a bit, adding things (plain garlic, not roasted) and taking things out (dried cranberries) to suit our tastes and what I had on hand, but I’ll include Lytle’s original ingredients, too, so you can decide how you want to make it. Everything she listed sounded like they’d be perfect additions. Jason and I had this for dinner with a simple green salad, and it was just perfect…but it would be a delicious appetizer, just served on smaller pieces of bread. (I cut mine into giant hand-size slices since it was dinner. And since I take any excuse I can to eat hand-size crostini.)

I also added some goat cheese at the last minute, after my first bite, because I thought the cool creaminess would be a nice accent. I was right—it was fabulous. So add some in, or not…it’s pretty darn good any way you make it. I’ll definitely make this again with the squash we get in our CSA box…and I imagine this would be delicious with any winter squash, including pumpkin. I have to give major props (in the most old-school R&B way possible) to miss Lytle for showing me an addictively delicious way to enjoy this seasonal favorite.

Butternut Squash Bruschetta
serves 2 dinner, 4 or 6 as an appetizer

2 cups peeled, seeded, and diced butternut squash, diced
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons honey
1/2 teaspoon hot red pepper flakes
1/2 teaspoon coarse salt
Pinch of black pepper
2 cloves garlic, minced OR 1 head roasted garlic, cloves removed and roughly chopped
1/4 cup dried cranberries (use more or less, depending on your tastes, or leave them out altogether)
10 toasted walnuts, roughly chopped
2 tablespoons cooked and crumbled bacon (optional — but do it. Trust me.)
French baguette, cut on a bias into as many slices as you’d like
1/3 cup arugula, chopped (optional, but recommended)
Balsamic vinegar, for drizzling
4 tablespoons crumbled goat cheese

Preheat oven to 400º. In a medium bowl, toss squash with olive oil honey, mixing gently to combine. Add pepper flakes, salt, and pepper, stirring to coat. Add raw garlic, if using. Spread the squash mixture evenly on an ungreased baking sheet. Roast 10 minutes, then gently stir ingredients, then roast 10-15 minutes more, checking with a fork to see when squash are tender and slightly browned. Remove from oven, and let cool to room temperature.

Meanwhile, brush baguette slices lightly with olive oil, and toast in the oven until golden brown, about 3 to 5 minutes.

In a large bowl, combine the cooled squash mixture with roasted garlic (if using instead of raw), cranberries, walnuts, and bacon. Adjust seasoning with salt and pepper, as needed. Arrange the toasted baguette slices on a platter and scatter the chopped arugula over the bread. Scoop a generous helping of the squash mixture onto each baguette slice, and garnish with a drizzle of balsamic vinegar, and top with goat cheese. Serve immediately.

Posted by on October 15th, 2009 7 Comments