Tag Archives | #toast

Mermaid Toast

A girl’s sleepover must. Mermaid toast is blue, glittery and actually kind of healthy. All you need is cream cheese and butterfly pea flower tea or a natural plant base blue dye and of course LOTS of edible gold or pink glitter.

Mermaid Toast
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Mermaid Toast
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 4 slices bread slices toasted
  • 1/2 cup cream cheese
  • 1/4 teaspoon natural plant base blue dye
  • glitter
Servings: people
Instructions
  1. Toast the bread.
  2. In a small bowl whip the cream cheese until soft and fluffy. Add the blue coloring a little at the time. It looks better when you have some white streaks combined with blue, so don't over mix
  3. Spread the cream cheese on the toasted bread and go to town with glitter.
Recipe Notes

I also make the mermaid toast with ricotta and whipped cream. YUM!

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Grilled Eggplant, Red Peppers and Pine Nuts Crostone

Every mother is a working mother. (Take note, Flotus.) This simple veggie concoction turns into lunch in just 15 minutes. That means less time in the kitchen and more time to call our senators and to spread love and kindness to our beautiful families. Eggplant is a major brain food and the pine nuts, besides boosting energy, help suppress appetite by keeping us sated longer. Together these healthy ingredients keep us in tip-top shape. Should a certain Twatzi decide to grade us on a scale from 1 to 10, we’ll score an 11.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Yum
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

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Grilled Eggplant, Red Peppers and Pine Nuts Crostone

Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Yum
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Yum
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

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Artichoke Toast

Move over, avocado, the mighty artichoke is
a powerful defender against cancer, high cholesterol, heart disease and stomach troubles.

Since women hold up half of the sky, this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our dailyaction.org going.

Share: Text your zip code to 1-520-200-2223. You’ll get a text back with the names and numbers of your federal and state reps and senators. Easy way to get the numbers into your phone.

Artichoke Toast
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Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

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Artichoke Toast

Move over avocado, the mighty artichoke is toast. Packed with antioxidant, the artichoke is a powerful defender against cancer, high cholesterol, heart disease, and stomach troubles. Since women hold up half of the sky, my recipe for this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our daily action  going.

Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

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Edamame, Fava Beans and Pancetta on Toast

Energy-packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a squeeze of bright lemon juice. I like to pile this satisfying and pleasingly chewy mixture on thick slices of toasted sourdough. Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.


Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.

Edamame, Fava Beans and Pancetta on Toast
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Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Edamame, Fava Beans and Pancetta on Toast
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups Fava beans shelled frozen or fresh
  • 1/2 cup diced pancetta or good bacon
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium lemon, juiced
  • 4 thick slices sourdough bread
  • sea salt and black pepper
  • olive oil to finish
  • 1 tsp chopped fresh mint
Servings: people
Instructions
  1. Prep the beans. Shell the fava beans and edamame. Keep them separate.
  2. Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
  3. Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
  4. When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
  5. Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes

Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.

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Edamame, Fava Beans and Pancetta on Toast

Energy packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a bright squeeze of lemon juice. I like to pile up this satisfying and chewy medley on thick slices of toasted sourdough.  Prep your beans and pancetta ahead of time, you can store them in the fridge for up to a week, keep them waiting and ready for lunch, side, snack or a last minute lite supper.

Edamame, Fava Beans and Pancetta on Toast
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Edamame, Fava Beans and Pancetta on Toast
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups Fava beans shelled frozen or fresh
  • 1/2 cup diced pancetta or good bacon
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium lemon, juiced
  • 4 thick slices sourdough bread
  • sea salt and black pepper
  • olive oil to finish
  • 1 tsp chopped fresh mint
Servings: people
Instructions
  1. Prep the beans. Shell the fava beans and edamame. Keep them separate.
  2. Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
  3. Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
  4. When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
  5. Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes

Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.

Share this Recipe
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