This week Nicole chose an excellent recipe for The Food Matters Project: Savory Tomato Crisp. I decided to turn it into a warm and filling but healthy dinner. I chose to use my own canned tomatoes for this recipe. There are some gorgeous tomatoes at the farmers market, but since it's so early in the season, they are really expensive!
After letting the tomatoes drain, I seasoned them with salt, pepper and dried basil. Then I combined 1/2 cup of bread crumbs and 1/2 cup of parmesan cheese and sprinkled over top (although I didn't use it all). This baked at 375 for about 35 minutes until it was a pretty tannish color.
Meanwhile, I made a vat of quinoa (1 cup quinoa, 2 cups veggie stock) because as you probably know by now, I love quinoa. I chopped a few scallions and threw it into the pot to add some flavor and just before it was done cooking, I threw in a few large handfuls of spinach I found in the fridge that hadn't gone bag yet (win).
This was the gem of the night. It is cheddar cheese and blue cheese smushed together and rolled in chopped pistachios. I found this at the Glenwood Farmers Market and absolutely couldn't live without it. I put some chunks over the quinoa to melt on top. Gooey with a little crunch... excellent choice. Always.
When the tomatoes were done, I scooped them out and put them overtop of the quinoa and cheese. I momentarily panicked about the bread crumb/parmesan texture with everything else, but I have to say it was quite delicious and mostly local. I also always feel proud when I've found a new and clever way to use my canned tomatoes!
Great choice, Nicole! This was delicious!
I love quinoa and therefore I love your take on the dish... But my heart is stolen by your blue-cheddar cheese with pistachios.... Never heard of it, but it sounds amazingly delicious!
ReplyDeleteI know it was a totally unexpected find at the market! I love those little victories :)
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