I came home on an exceedingly warm day for San Francisco. Audrey’s class is on a camping trip, but she is at home because we have a wedding rehearsal to attend on Friday. She made us a delicious vegetarian lunch, which was exactly what I needed after two weeks of potstickers, pork buns and crepes.
Audrey is a true and natural cook who does everything by feel. A dash of this and a dash of that; a handful of this and a handful of that. I enjoyed watching her making the dishes as much as I did eating them. She has great instinct and a keen sense of adventure when it comes to creating food. The home cooked lunch was the best welcome home gift I could imagine, but I am now struggling to re-create the dishes in the blog and share her recipes. It was a good thing that she kept things very simple and here are the recipes to the best of my recollection.
8 oz. French green beans, trimmed (blanched or steamed until crisp tender)
1 tomato seeded and thinly sliced
3 oz. garlic-and-herb goat cheese
3 whole-grain tortillas
21 Pitted Kalamata olives
6 canned artichoke hearts, drained and sliced
Spread a thin layer of goat cheese evenly on each tortilla and line 1/3 of the other ingredients in the center of each. Roll tortilla tightly, folding in sides.
Chilled Tomato Soup
4 cups diced ripe beefsteak, heirloom or cherry tomatoes, divided
1 to 2 tablespoon olive oil
1 tablespoon fresh lime juice
1 tablespoon honey
1/2 teaspoon smoked paprika
1 red jalapeno, seeded
1/4 cup basil leaves, thinly sliced, for garnish
Salt and pepper to taste
Blend 3 cups of tomatoes with oil, lime juice, honey paprika, seeded red jalapeño and salt with 1 cup of water until smooth.
Pour soup into four bowls. Top with the 1 remaining cup of the tomatoes and 1 tablespoon of basil.
Serve at room temperature or chilled.
Cherry tomatoes, sliced in half
Fresh Mozzarella balls, sliced in half
Basil leaves, sliced
Extra Virgin Olive Oil
Salt and pepper
Toss everything in the salad bowl with vigor!