I Say Brushetta, You Say Brusketta

Our apartment smells like apple cider vinegar.  We have three bowls of it strategically placed throughout our small kitchen in an effort to corral the sizeable herd of fruit flies that have set up camp there.  I personally think the fruit flies have evolved and gained intelligence regarding our current campaign against them.  Normally they love that little vinegar and sugar concoction we set out for them; perhaps they're currently on a diet.

As for our defensive tactics, we had to use up or put away all our fresh produce that cannot be refrigerated (namely: tomatoes).  Clearly the only thing to do with an abundance of fresh produce is to roast it and eat it!  Here's two dishes we had this weekend in an effort to starve the little buggers out.

Bigger is Betta Roasted Veg Bruschetta
Normally bruschetta is served as an appetizer, but not at our house. 

3 medium tomatoes in various colors
2 zucchini
1 lb asparagus, hard bottoms snapped off
1 small red onion
1 tbsp olive oil, plus a little more
1/2 tsp rosemary
Salt & pepper
creamy goat cheese
hearty/rustic bread

Preheat oven to 350 degrees.  Coarsely chop the tomatoes, zucchini, asparagus, and red onion.  Mix together and toss with olive oil, rosemary, salt and pepper (to taste).  Spread evenly onto baking sheet.  Roast for 30 min, stirring half way through.

Cut the bread into 1/2 inch slices.  Arrange on another baking sheet and brush tops with olive oil.  Broil until lightly toasted on top (depending on how close your rack is to the broiler, this could take anywhere from 2 - 5 min; just to be safe, check it often).

Spread a generous portion of goat cheese on each slice of toast and top with roasted vegetables.  Enjoy with your favorite glass of red wine.

Eggs Kevin
We still had some tomatoes left over after the bruschetta, so this morning I adapted this recipe from Martha Stewart Living.  This would also be great if you topped off the eggs with leftover roasted vegetables from last night.

Slice up some colorful tomatoes and lightly sprinkle with shredded cheddar cheese.  Place under broiler until cheese is golden brown, a little bubbly.

Meanwhile, cook two eggs however you like them best.  When the eggs are done spread with more of the goat cheese you used for the bruschetta last night.  Top with the cheesy tomatoes and salt & pepper to taste.  Mimosas anyone?


Don't forget that this Tuesday at 7:45pm is your LAST CHANCE to attend Balancing Flow as a donation-based class!  It's going to be tons of fun!!