Open Faced Portobello, Roasted Tomato and Goat Cheese sandwiches

If you didn’t know, I moved to SF. Along with this, I have started working in restaurants and the only chance I get to cook for myself is for lunch. SO lunch is a big deal now. And I like to make it special and delicious.

HOW TO MAKE

When the tomatoes start to fade, (like when they over-ripened on your counter), I slice them drizzle with olive oil, salt, thinly sliced garlic and thyme and roast them in the oven at 375 for about 15 – 25 minutes. The tomato flavor becomes hyper concentrated and well seasoned, perfect for any sandwich.

I thinly slice Portobellos, first taking out the gills with a spoon. I thinly slice onions and I sauté them in olive oil, until very translucent and starting to caramelize. I add the portobellos and cook. I like my mushroom to have some color. I deglaze with balsamic vinegar and cook until dry. Don’t forget to season.

I toast up bread in the same pan in some olive oil until golden brown. I spread some pesto on the toast. I make a lot of pesto and freeze it. It actually works out really well. Slice my favorite goat cheese, from Bodega Goat Cheese. Honestly his goat cheeses are incredible. Plus he shows me really cute goat pics. I deviate; I put a slice on the pesto-smeared toast, pile on the mushrooms and onions and top with your roasted tomatoes. Chiffonade some basil and sprinkle on top and drizzle some finishing olive oil (this means use the good stuff – I like McEvoy)

LUNCH IS SERVED

Yes…I had to show two pictures, because they were that good… and that pretty.

Easy Summer Pasta: Summer Squash with Basil and Mixed Mushrooms

I make this pasta way too often, but with different combinations depending on the season. For fall I do roasted cauliflower, mushrooms and roasted peppers. Or asparagus, peas and mint for spring. But for each one, I use oil with garlic, lemon zest, red chili flakes. It works well with an assortment veggies, while providing a little heat, a nice acidity and of course garlic goodness. For this variation, the summer squash and basil is light and summery while the mushroom brings this airy combination down to earth. This makes an easy weeknight meal without too much fuss but an outcome that’s just simply delicious.



Recipe

1 box Fusilli Pasta
4 summer squashed, halved and thinly sliced
A handful Crimini mushrooms, roughly chopped
A handful of oyster mushrooms, roughly chopped
A handful of shitake, roughly chopped
5 cloves of garlic, minced
Dash of red pepper flakes
1 zest of a lemon
½ bunch of basil – chiffonade
3 tablespoons of olive oil plus more for sautéing and roasting.

Spread the mushrooms on a baking sheet and sprinkle with salt and olive oil and roast for 10-15 minutes at 425 until cooked and lightly caramelized. In a sauté pan, coat with olive oil and place squash and 2 cloves of the chopped garlic in a pan over medium heat. Boil water for pasta, and heavily salt. Cook pasta for indicated time, make sure it is a little al dente. Meanwhile, in a small sauté pan, heat 3 tablespoons of oil, the rest of the garlic, red pepper flakes, and lemon zest. Heat up and toss over strained pasta. Add sautéed squash, roasted mushrooms, and fresh basil. Then, season with pepper and salt to taste. And don’t forget some freshly grated Parmesan Reggiano.
Enjoy!