where i’ve been

cooking

enjoying beautiful sunsets

pedal pubbing with friends

flying through clouds

walking along the beaches

baking

yoga-ing

drinking real coke (for real!)

Where have you been lately?? 

tomato, onion & gruyere bake

Have you ever picked vegetables from a garden in the morning and had them for dinner later that day?

If you are lucky enough to have a garden, you probably have. This is my “garden.”

So obviously I’m not harvesting much this year – although I was able to make some pesto and enjoy fresh herbs this summer. :) And it is pretty much on its last leg at this point.

My Dad on the other hand, shares a beautiful, huge garden that I’ve been lucky enough to visit the last few times I’ve been home. You can usually find me in the kale row, but last time I visited I also brought home cucumbers, beets, leeks, onions and tomatoes.

I also ended up coming home with some gruyere cheese that my Mom had left over from a tomato pie. Sounds good to me!

I wanted to go with a lighter version so I layered fresh tomato slices, onions and gruyere and baked it all together. (Her version was made with a pie crust and was definitely delicious.)

It was the perfect side dish to some fresh kale and eggs (our dinner) but it would be wonderful alongside some grilled chicken or cod as well.

Tomato, Onion & Gruyere bake

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 2 servings

Ingredients

  • 1/2 Tbsp olive oil
  • 3 large tomatoes, sliced
  • 1/2 red onion, sliced
  • 1/2 cup shredded gruyere cheese
  • salt & pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Drizzle olive oil on the bottom of 8x8 inch pan.
  3. Place a layer of tomatoes on bottom of pan.
  4. Top with a layer of onion slices.
  5. Season with salt and pepper.
  6. Sprinkle with 1/4 cup cheese.
  7. Repeat with remaining ingredients.
  8. Bake for about 35 minutes, until cheese is golden brown.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.anutritionisteats.com/tomato-onion-gruyere-bake/

champagne mojitos

After trying Victor’s 1959 Cafe Champagne Mojito, I knew I had to try and re-create it at home. Ok, I admit it, I picked up all of the ingredients the following weekend. I need to try to re-create it and I needed to do it asap.

Mojitos made with champagne are quite delicious. They are bubbly, bright and oh so refreshing. Perfect for these last days of summer but I’ll probably be drinking them year round.

Thankfully I had two tasters that evening (Mercedes was over) because it took a few tries to get the right proportions of simple syrup, lime and champagne. Really hard work I tell you but don’t worry, I’m here to help. ;)

It is really easy to make, in fact it reminded me a lot of the Basil, Cucumber  & Mint Vodka Spritzer I made earlier this summer with a basil and cucumber simple syrup. Simple Syrup is so easy to make and adds such a nice touch to cocktails.

Make it this weekend and enjoy your labor day holiday!

 

Champagne Mojitos

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 6 drinks

Ingredients

  • 1/2 cup sugar
  • 1 cup water
  • 2 Tbsp rum (optional)
  • 1/2 oz fresh mint
  • 1 bottle champagne or sparkling wine, chilled
  • 2 limes

Instructions

  1. Prepare simple syrup.
  2. Combine sugar and water and bring to a boil.
  3. Lower heat and add a few sprigs of mint and rum. Let cool.
  4. Muddle 1/4 lime and some mint leaves in each glass.
  5. Add 2-3 Tbsp simple syrup to each glass.
  6. Fill with ice.
  7. Top with champagne and stir.
  8. Garnish with fresh mint.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.anutritionisteats.com/champagne-mojitos/