lunch – Page 47 – Myfrenchkitchen

I am currently in South Carolina US for about three months. My blog was very quiet up to now – I was busy exploring. Because of the incredible heat and humidity we’ve encountered here, I don’t have the desire to cook in front of the stove. Although, I have to admit that the airconditioning sometimes stirs up the desire to warm up with a steaming stew! I still have to figure out this air conditioning thing.

Seeing that it is so hot out and it is summer and we’ll have enough time for stews and soups soon, we still enjoy quick, cool meals…and snacks.

On one of my exploring trips recently here in South Carolina, I came across these wonderful flatbreads at the Wholefoods Market in Greenville, SC. They have great organic produce, great wines, great cheese…

These flatbreads make wonderful lunches, served with a handful of green side salad or on its own for a quick snack. All natural and no preservatives.

For the first one I used:

Margaret’s artisan flatbread – sundried tomato & olive.

Spread the flatbread generously with some cottage cheese

I chose a filling of shrimp, quickly sauteed in olive oil and drizzled with ltmeon juice. Then added some peppadews, some capers, shredded some baby spinach leaves and topped off with a sprinkling of freshly ground pepper and a drizzle of olive oil.

Serve on its own with a glass of chilled Etude rose wine from Napa California. Or serve with a green salad drizzled with olive oil and lemon juice.

The second example is again:

Margaret’s artisan flatbread – cracked peppercorn and spice.

A spread of cottage cheese followed by a topping of shredded prioscutto, quartered figs, some small, currant table grapes and a few basil leaves.

Finish with a drizzle of balsamice vinegar over the figs. And of course some pepper.

Serve with a green salad on the side or on its own.

The third flatbread:

Margaret’s artisan flatbread – jalapeno & rosemary

Cottages cheese

topping of cherry tomatoes, green peas(shelled or frozen), some blue berries, small chunks of parmigiano(broken off pieces using the point of a sharp knife) and lastly sprinkled with some pumkin seeds and drizzled with olive oil.

Serve with a side salad of enjoy as a snack.

There are many healthy fillings and many different flatbreads and crackers, Matzos, Wasa crispbreads…Play around and enjoy !

On Mondays dinner is simple. It depends on what the fridge and vegetable basket deliver. Tonight will see a tomato salad and turkey breast on the menu. And since it is Monday, we’ll pass on the glass of wine and start off with a glass of Perrier and of course…an apron.

Turkey breast filet with warm tomato salad

4 turkey breasts filets
a variety of tomatoes
salt and pepper
olive oil
a lemon, sliced
a handful of basil leaves
a green chili of your choice
2 spring onions, shredded on the diagonal
tomato vinegar/sherry vinegar
1. Sautee the turkey breasts along with the lemon slices in some olive oil until nice browned. Season with salt and pepper.
2. Cut the tomatoes in chunks, leaving the smaller ones whole and leaving some cherry tomatoes on the vine.
3. Shred the spring onion on the diagonal.
4. Sautee the smaller tomatoes, the cherry tomatoes on the vine and the spring onions in some olive oil until warmed through and the tomatoes begin to burst. Keep the cherry tomatoes on the vine aside for decoration.
5. In a bowl, lightly mix the tomato chunks, the tomato- and onion mixture, the basil leaves and the chopped chili. Season with salt and pepper.
6. Deglaze the tomato pan with the vinegar.
7. To plate: Serve the turkey breast on a serving of salad. Top with a slice of caramelized lemon and the cherry tomato on the vine.Drizzle with the pan juices, a sprinkling of freshly milled pepper and to finish off, a last drizzling of olive oil.
8. Serve immediately
9. Serves 4

To finish off our meal, we’ll indulge in a handful of fresh cherries.

Commentaires

MMmm

Everything looks and sounds great – I’m absolutely going to make this meal one day this week.

Posté par Casey, 19-06-2007 à 20:54

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–>Ronell! How in the world did I miss this fabulous cooking blog of yours!! Ohmygoodness, one of my passions is cooking and I will be a frequent visitor here.

Posté par Brenda, 20-06-2007 à 20:59

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–>Thanks for the comments…happy you that you like it.
ronell