Tomatillos

Something I like to do, and encourage others to do, is try a new foods as much as possible.  Nothing worse than hearing someone say "I don't like that" about a food when they have never even tasted.  Try something new and you may be surprised at how much you like it!


When I hit the market on Saturdays, I try to come home with one new item.  It is especially fun to try new food from the market because the farmers  are there to talk to you about the food and give you ideas on how to prepare them.


My new food this week was the tomatillo.  I chose the tomatillo because it is as fun to look at as it is to say...toh-MAH-tee-YO.  Tell me you don't want to just say that over and over again?  

The tomatillo is the cousin of the tomato.  It is a small green fruit that is covered in a wrapper called a 'husk' and has a tart taste.  Most commonly used to make salsa verde which is great with tortillas or over a meat dish.


After googling a few recipes, I took what I liked from each and made my own thing.  I roasted the tomatillos under the broiler for about 5-6 minutes..just until they were browned on top.  I took all the other ingredients: tomatillo, cilantro, shallot, ancho, lemon, and garlic (all but the garlic and lemon from the farmers market).

Put everything in a food processor and hit chop until it looks like this..

It was very tasty..tart and a bit spicy.   I mixed mine with brown rice and black beans.  It is just way too hot to stand over a stove so adding this quick salsa verde gave an old favorite some much needed excitement.  
The tomatillo is new food that will make its way back into my shopping bag.  What new food will you try this week? 

Three great components do not always create one great meal

I had an idea tonight to make a simple meal.  Savory Tofu with a touch of sweet brussels sprouts and beet mix.  Then I thought, I need to eat some lentils because I have not had them in awhile and my low iron fears deemed it necessary.   Still simple..but my normally spot-on editing eye took a holiday and I started to add more and more to this dinner.

What I ended up with was tofu tossed in a homemade peanut sauce (peanuts from Superior Nuts, Cambridge!), sweet brussels and beets (with bit of maple syrup), lentils with caramelized onions and beet greens.  It looked very appetizing and, separately, each of these were well flavored and great tasting.    Together it was flavor overload.  

Thinking about it, it was the peanut sauce.  It was a bit to peanut-ty and really overtook the plate.  Over some plain brown rice, it would have worked but not with all the other flavors.  Also, brussels sprouts and beets are soo flavorful and yummy as is, adding anything to them seems insane in hindsight!  Luckily I did not have a heavy hand with the syrup so it cooked down well..

To top it off, my eyes were way bigger than my stomach so I could not finish it.   I ate all the lentils (my favorite part of the meal!) and put everything else, including the beet greens that did not make it to the dish, into a bowl for lunch tomorrow.  Without the lentils and the addition of unseasoned greens, this may work as a random lunch..we will see.  

These components will surely show up again in separate meals...and note that with the exception of the lentils all the ingredients were local!  That is the theme of this blog, so seemed fitting to mention!

Grateful for thinking ahead and Dave's Fresh Pasta

It has been a busy weekend and this girl is wiped.  Tonight I was really too tired to prepare anything but boiled water.  Luckily, I bought roasted artichoke and fontina cheese ravioli from Dave's Fresh Pasta yesterday afternoon.

Dave's is located on Holland St, just outside Davis Sq (proper).  More than a pasta shop, Dave's is also known for selling scrumptious sandwiches, fresh local vegetables, cheeses, eggs, dairy and yummy desserts (some made in house, some from local bakeries).    Walk past the pasta, sandwiches, cold cuts and find the wonderful alcohol section.  The wine guys are super helpful and won't make fun when you give them quizzical look when asking if you like dry or sweet or whatever wine.  Just give me something that taste good..and they will!

While I was waiting in line for the ravs, I thought the perfect topping would be a nice fresh pesto.  Got home and whipped it up quick, even though I knew I would not need it until tonight.   Here we are..too tired to prepare much, all I had to to was boil water and cut up a few cherry tomatoes...dinner is served.

I adapted a recipe for Almond-Basil Pesto.  I omitted the parm cheese and used 1 tablespoon of olive oil instead of two.  Good fat is good for you, but too much can ruin its positive effects.  I got the pesto to a nice paste using about 4 tablespoons of water..worked just fine.  One garlic clove and some salt and pepper.  I roasted the almonds for a few minutes.  You could microwave them, but I don't have one so stove top is how it got done.

Before

After

and here is dinner

Cook the ravs until tender, top with pesto and fresh cherry tomatoes (uncooked).  Quick, easy and very tasty.

Tomato Jarring 101

Growing up, the end of Summer meant two things: my birthday was upon us and my parents would surely begin jarring what seemed to be a never ending supply of tomatoes.  That is right, while most children have memories of apple or berry picking, we were off  to the farm to pick those very tomatoes that would end up over our Sunday pasta in the coming months.
See local is now the "in" term, but it was always just what was done in our household.  My father has had his own garden for almost as long as I can remember and my mom would make her own pasta from scratch.  During the Winter months or to supplement what he was growing, my father would patronize the local fruit and vegetable store.   Both being originally from Italy, this was not local living, it was just living.  To this day (soon hitting my 33rd year), I have never bought a jar of tomato sauce off a store shelve.  Even looking at the rows of jarred sauce while shopping I could hear my dad's voice, accent and all, saying "that is no good and I do much better" and he was right.
So after many, many years of watching the process and then stealing jars for my own use, I have finally decided to get my hands dirty and jar tomatoes myself.   Today, down in the basement of my parent's house, local Lisa jarred her first tomatoes..

Since I have to work and my dad is retired, he went to pick the tomatoes on a Friday morning when the crowds are less. I would have love to have gone, but the bills must be paid.  With that done already, we were ready to go.


First, hit above mentioned garden for fresh basil.







Rinse and dry both basil and all the tomatoes.  I believe we were working with a 1/2 bushel here.









Next you best to line of the jars.  Add in a teaspoon of salt and basil.














Dicing the tomatoes takes most the time.  I did a good bunch and then my mom took over so I could start to stuff the jars.   Those are mom's hands..she does not like to be photographed, but is a great hand model!

Stuffing the jars, use your hands and pack the tomatoes in there.  Try to remove as many air bubbles as possible.  My hands were too goopy to take a picture, but you will get the idea.  At this point the large pot of water is on the burner warming up.  The jars have to go into the hot water and spend 45 minutes in there after the water starts to boil (so it may really be close to an hour when all is said and done.)

After the boiling time, take out the jars.  They have had an explosion in the past, so you have to be careful!  This is why we send dad in for the heavy lifting!

Then they cool and viola..Tomatoes for the whole year!  In keeping with my grandmother's tradition, these will not be used until Christmas time-ish.  I will at least try to wait that long, but I love a hot bowl of tomato soup on a cold New England day so I may open the stash on the first brisk Fall day!

What a fun way to spend a Sunday afternoon!  

Local Saturday

Great day and night supporting local businesses!  

With all my local farmers market shopping lately, it was clear today that I needed to head to Greenward to grab more reusable veggie bags.  Much like the "other sock" my bags seem to disappear with every use or wash!  For those who do not know, Greenward is a little store in Cambridge that provides great items for the environmentally conscious.  They have tons of shopping bags, food containers, baby clothing, jewelry..etc.  My favorite purchase has to be my reusable sandwich sack decorated with cartoon frogs..my almond butter sandwich lives snuggled and happy until noon time when I dig in for lunch!

They also have an amazing selection of items online, for those not located in the area: http://www.greenwardshop.com/shop/new/ 

I had time to kill between dinner and finishing errands, so headed down to True Grounds for some great iced coffee and book reading.  The service there is fast and efficient and the atmosphere welcomes you to sit and read for hours..the people that spend time there are pretty nice too!  Had a lovely conversation with a guy who caught eye of the book I was reading and wanted my opinion..

Next went to pick up my favorite geneticist for some much needed catching up time and Indian food.  The Kebab Factory on Washington St, Somerville has been on the "to eat at" list for a while.  One bite in and I declared this place my new favorite restaurant!  The service was impeccable, the food looked and smelled appealing and the taste completely blew us away!  

I am not one to photograph food that I did not cook, but look at this dish!  It is called the  Hyderabadi Mirch Aur Baingan Ka Salan..or eggplant and chilies with sesame peanut and tamarind sauce.   I will admit I ate the whole thing and it was worth every calorie (nothing a 12 mile run tomorrow won't fix!).  It actually was not as heavy as it looks.   The nan was not weighed down with butter or oil, as I have seen it in other places, instead it was light and somewhat airy. 

We usually share, but my bud was feeling carnivorous tonight and I think we were both glad to have our meals all to ourselves!  (Note: Kebab Factory participate on restaurant.com..get a $25 coupon for $2-3 and eat cheap!)

Sadly, the meal came to end but why not hit one more great local spot before calling it a night?  Enter Christina's Ice Cream, Cambridge St, Cambridge (Inman Sq).  The long line tells the story..give people good ice cream and they will keep coming back.  There was a good rhythm by the staff so even though the line was out the door, we only waited about 5 minutes to have our order served up.   I thought I would need a lot of time to choose from the dozens of options..but of course there was only one option in my book...Taza Chocolate.   The Taza ice cream taste exactly like the candy bar only in a smooth creamy form.  I usually go for the kiddie size since most places hit you with mounds of  ice cream even in a small.    At Christina's, a small is only 1 scoop, which is exactly right and as was the price!

Over all a great local day!  

Holy Bounty

Goodness...my legs got a work out because my eyes are bigger than my bags!  Check out this bounty of yummy fresh items just purchased at the Union Sqaure Market and pedaled back home on my fine little bike..if I had more room I think I would have bought twice as much..

Golden beets, tomatillos, cherry tomatoes--Parker Farm
Blueberries, Red leaf lettuce, cauliflower, brussels sprouts(!) and cilantro- Kimball Farm
7 grain bread- Iggy's
Shallot and pepper- Drumlin
Burrata-Fiore di Nonno

The white veggie bags are reusable and can be found at Greenward on Mass Ave in Cambridge (close to Porter Sq).

Look at all the color! 

The bike and bags to carry my food!

Local for breakfast

Good Morning! 

It is a beautiful Saturday morning and it is Union Sq. market day!  I have Fiori di Nonno's pea and garlic puree mixed with labne and mascarpone burrata on hold and a loaf of Iggy's 7 grain bread with my name on it.   Soon I will hop on my bike and pedal my way down the square to stock up for the week with items that were either picked or made within the last 24 hours.  

First, a hardy breakfast to provide energy and sustenance!  Local is not just for dinner, but finds its way into every meal I prepare.  Breakfast this morning is yummy fresh egg whites (from Wareham, MA not Iowa!!) on top of Iggy's 7 Grain Bread (Cambridge MA) and a yellow tomato (the last of what I bought last week and still fresh!).  Instead of butter or margarine, I drizzled a bit of oil and garlic over the bread and topped it all with a of VT goat cheese.  I paired this with Parker Farm yellow dolly melon and Thatcher's farm milk.  The melon, which I bought unaware of what it was, is less sweet then typical pink watermelon but very tasty and refreshing.   

Thatcher's milk comes in a fun glass bottle that is returned when empty and reused..even better than recycling a carton it returning a glass bottle to get more milk!

This meal will keep me full for the day, which is great since I will be biking around the city completing errands and enjoying the final days of Summer.  

If you are not near Union Sq, no worries there are plenty of markets going on around the state.  Here is a link that will guide you to the one nearest to you: http://www.massfarmersmarkets.org/FMFM_Main.aspx

Stay happy and healthy!

~L

Taza Chocolate Cupcakes

I did not post last night because I was hanging with a group of awesome, hip senior citizens and eating some fine food prepared for me.  This was followed by good-bye drinks (only 1 drink for me) with  co-workers, one of whom is moving to the "big city" (as one senior called it) NYC.  We headed to Christopher's in Porter Sq.  I use to spend a good amount of time eating at Christopher's but then I stopped..not sure why!  The smell of the food was extremely appealing and the atmosphere laid back.  I plan on heading back to grab a meal soon.  Last night I sipped their fantastic drink known as Cool as a Cucumber.  Highly recommended and I am sure would be even more tasty sitting outside on a warmer Summer day rather than inside on a randomly cold and rainy August night..

To make up for the missing a night..I am posting a recipe that was adapted from one I found on the Arlington Farmers Market website.  I made some changes to call it my very own.  The most important being substituting 1/3 cup of sugar with 1/3 cup of Lavender Honey. The cupcakes also contain red beets..yes more beets!  Their flavor is not prominent, only adds extra sweetness.  

The star of the show, of course, is the Taza Chocolate.  This chocolate  is 100% organic, stone ground and hand molded!  I have chatted with the sellers at the Union Farmers Market..they are chocolate experts!  The production of this flavorful treat is here in Somerville and sold everywhere (Farmers markets, Sherman's, True Grounds, Dave's Fresh Pasta..on and on)  Soon their store front will be opening AND they give factory tours...no golden ticket needed for this tour, Charlie!!

Check them out here: http://www.tazachocolate.com/

These cupcakes were a hit at the work party and hope you all enjoy them as well!  With the exception of the flour and baking powder, every ingredient in the cupcake was made or grown locally!

4 ounces Stone Ground Taza Chocolate (70%) (Windsor St, Somerville)

8 Tbs Butter (1 stick) (VT Creamery)

1 Egg (NH)

3 Tbs Beet Puree (Parker Farm)

1/3 cup lavender honey (Herb Lyceum, MA)

½ cup Flour

½ tsp Baking Powder

Preheat oven to 350 degrees

Melt chocolate in double boiler or heavy bottom pan and set aside to cool slightly

Cream butter and sugar

Add egg and beet puree to butter and sugar mix and blend well

Pour in cooled, melted chocolate

Mix together baking powder and flour

Add flour mixture to wet ingredients and mix to make a smooth batter

Allow to rest about 5 minutes

Butter a 12 cup muffin tin or line with paper baking cups

(I used a mini muffin tin to make 24 cupcakes)

Pour batter into muffin tins

Bake for 20-25 minutes  (smaller cupcakes only took 10-15 mins)

Frosting:

6 oz of Chobani Fat free plain yogurt (NY)

½ tsp of cinnamon

½ tbsp lavender honey (Herb Lyceum, MA) 

Beet puree:

1 lrg or 2 small beets

Boil or roast until tender and puree in a food processor.

My name is Lisa and I love tofu.

The distinct lack of meat, poultry and fish in my meals may have tipped you off that I am a vegetarian.  It was first for health reasons..who needs all the red meat?!  Now, the thought of eating something that once clucked, mooed, oinked or swam is completely unappealing.  The life-style is not for everyone but it is what you will find here.  I can only hope that even the strictest of carnivores may find something appealing in this silly little blog that I present to you.

OK, back to the subject title.  I do not eat tofu just as a protein source, I actually crave it.  Since it has no real taste, it forces you to be imaginative and invent the flavor.  What animal product gives you that  kind of creative license?     

There are many varieties of tofu and I have tried a good bunch of them. Then I discovered this little locally made brand called 21st Century Foods.  Based in Jamaica Plain, there is little information on this company but my taste buds know that this is the best and most fresh tofu they have ever encountered.  It is not just the taste, but the texture.  I have had some tofu blocks that look over processed and more like a sponge, porous and square, than something that should be eaten.  This tofu is smooth and cut unevenly. It is clearly not made by a machine, but cut by a human being..imagine that!

21st Century Foods also has a line of tempeh products and can be found at Sherman's market and the Harvest Co-Op in Central Sq.  Probably elsewhere, but these are places I know for sure.  

Tonight I had a desire for trifecta..sweet, savory and hot.  Local maple syrup, a dash of cayenne pepper and some low sodium soy sauce is a combination that still has my mouth watering, although the meal is long gone.  Of course, this meal would be nothing without local vegetables!  I sauteed purple scallions and purple peppers, which turn greenish when cooked (disappointing!).  This total combination was ridiculously delicious!  I put this on top of a bed of brown rice and blanched collard greens.  I topped the whole thing with toasted walnuts...for a crunch.  

Update:  How could I forget the sage?!  Maybe a little sad, but very true...I just woke up and thought this very question.  I sauteed the onions with fresh sage and remember thinking this combination is fantastic and the aroma was delectable...so when making this do not forget the sage!

If you are interested in trying tofu for the first time, or just looking for a new way it, try this recipe!

Tofu (21st Century Foods, JP, purchased at Harvest Co-op)

1tbsp sesame oil

1tbsp low sodium soy sauce

1tbsp maple syrup (Brookledge Sugarhouse, Whatley MA purchased at Sherman's)

dash of cayenne pepper

Collard greens (Parker Farm, Central Sq Farmers market)

purple pepper (Dick's Garden Farm, Central Sq Farmers market)

purple scallion (Dick's Garden Farm, Central Sq Farmers market)

walnuts

sage

Marinate tofu in oil, soy, syrup and cayenne.  Saute onions until translucent, add peppers.  Pour in tofu and marinade and mix together.  Cook until tofu has a nice brown coloring.  

I blanched the collards and added a bit of salt and pepper.  The walnuts were toasted stove top quickly until hot and smell like they are ready to eat :)

Beets

I love beets.  There you go.  I love eating them and I love talking about them.  I did not always love beets...I use to strongly dislike them..then I could take them or leave them..now I am obsessed!   Red beets or golden beets, I love them all the same.

Low in calories, but high is folate, potassium, vitamin C and fiber, they are a nutrient bonanza.  Full of color and flavor, these tasty vegetables can be integrated into any meal seamlessly.   I used them to top a salad, pasta or rice.  I also just eat them as a side dish!

I am partial to the Parker Farm beets.  His red beets are huge and mutant like, but still provide an explosion of flavor when you take a bite.   The golden beets are smaller, but equally delish.  Don't forget that you can also eat the greens.  So you roast, boil or steam (yes, steam) the beets and saute the greens.  For the price os $2 (red) or $3 (golden) you have almost a full meal! 

I also love Parker Farm golden cherry tomatoes, white onions and pretty much anything that the man grows...Parker Farm is located in Lunnenberg, MA and you can find him and his crew peddling veg at Union Sq and Central Sq Farmers Markets.

Golden Beets and Beet Greens with Vermont Goat Cheese walnuts and golden raisins over brown rice.

I steamed all the beets because they last forever once cooked.  I used 3 for dinner.

I waited too long to cook the greens, so I had to throw a few away, but still had a good amount to cook.  I sauteed them in a non-stick pan and added a bit of evoo when I was about done.  

Toast the walnuts for a few minutes..gives them a fantastic flavor!

Brown rice, topped with greens and walnuts, beets, raisins (optional for a little sweetness) and goat cheese.  Here you go..

Be happy and healthy! ~L

Rainy Farmers Market and Eggplant with a twist

Feeling more like Fall than Summer today, it was tough to head out to the market at lunch, but I knew the market would be suffering from the rain and I needed onions.  I purchased some raspberries first then moved on to the veggies, but when I hit the stand where I would normally buy the best white onions, I am told they are gone!  Gone?  Yes, gone.  Disappointing, but isn't that the point of the Market?  Buying what is available?  So I purchased some cabbage and collard greens from Mr. Parker and moved to the next stand, Dick's Market Garden, and there I found some beautiful purple onions..and they were just perfect..take that white onions!

Tonight's meal was inspired by the half eggplant left over from last night's pizza.  Knowing it was now or never, I decided to cook it up.  What to do with the perfect purple onion and collard greens purchased on this wet day?  Let's layer then between the eggplant..add some Fiori di Nonno cheese and  freshly pureed tomatoes (purchased Saturday from the now onionless Parker Farm)...

Makes 2 servings:

eggplant (enough to cut 6 good round slices)
small bunch of collard greens
small onion
2 medium tomatoes
garlic clove
mozzarella
fresh basil
Salt and pepper
evoo

Simple Step be Step Process:

Preheat oven to 350

Slice eggplant, cover with salt and set aside.  Rinse after 30-60 minutes

Boil water in a large pot.  Blanch the collards quickly (do not leave them in the water for more than 2-3 mins.).  Remove from water, let cool, and drain excess water

Slice onions and saute until translucent.   Add collards, a bit oil, salt and pepper.  Mix together and let simmer for a few minutes.

In a food processor: tomatoes, garlic and fresh basil and hit chop.

Spray some of the non-stick stuff on to a baking pan and spoon in enough tomato to cover bottom.  Layering is as follows: eggplant, collard greens and onion, cheese, tomato.  Continue until last eggplant slice is on and top with tomato and cheese.

Cook for about 45-50 minutes.

I paired it with lettuce and cherry tomato salad.  I like to see how many veggies I can get into one meal!

Before

After

Dinner in a minute..Pasta tossed with a Caprese Salad

A long day is finally over and all you want is to go home and have dinner in front of you.  It would be easy to stop at some fast food joint and grab something quick and easy.  Unfortunately that usually comes with unwanted calories and saturated fat.  Even the "healthier" options are not as healthy as one would think.  

When this girl is hungry, she wants something in minutes, so when I tell you that with a little pre-thought (i.e. shopping for the week on a Saturday or Sunday) you can have a quick and easy meal believe that it is true. 

I present to you the 10 minute (timed!) meal:

 

Lily's Fresh Vegan Pasta

Garden fresh tomatoes (red and yellow)

Basil

Onion 

Fiore Di Nonno fresh mozzarella

Garlic

Extra virgin olive oil 

Boil water, cook pasta. While that is happening, chop and toss all other ingredients in a bowl with some salt and pepper...when pasta is ready drain and toss in with other ingredients...the new "fast food"

Pasta e Fagioli

Pasta e Fagioli (Pasta with beans) is easy and healthy. Farmer fresh shell beans, fresh picked garden tomatoes, fresh basil, garlic and the pasta of your choice.  I chose Lily's vegan ziti because it was what I had and I love it! 

Lily's Fresh pasta is located in Everett and The Fenway, Boston. You can go there and buy it fresh or frozen.  I buy mine at my favorite little market Sherman's.   Sherman's sells the frozen..it is still fresh and homemade and will cook in only 5 minutes.   I love buying and cooking fresh pasta from Dave's Pasta in Davis Sq, but I also like having something (once in a while!) that does not have to be cooked that day..enter Lily's..

2-3 small tomatoes

basil leaves (fresh)

evoo

garlic

1 cup of fresh beans

2-3 cups of water

pasta

Boil the beans separate until soft. 

Crush the tomatoes in a chopper. Saute the garlic in a bit of evoo, add tomatoes and basil. Cook for a few mins.  

The smell is intoxicating and reminds me of Sundays growing up in my Italian household..I digress..

The key to this was cooking everything in one large pan..I do not have high quality cooking gear, so I cooked it all in my Wok and it worked great.    Add the beans and about 2 cups of the water you boiled the beans in and mix.  Add pasta and let cook until el dente. Salt and pepper to taste 

Here is the final product.

Be healthy and happy!  ~L

Whole wheat pizza with eggplant, caramelized shallots and burrata

It has been far too hot to think about turning the oven up to 500 degrees, so when this cool rainy day arrived, I was excited to cook up my favorite food...pizza!

Yesterday's trip to the Union Square Farmers Market provided many ingredients..specifically the Lavender Honey with chilli burrata.  What is burrata you ask?  Well on the basic level is cheese filled cheese and it makes my tummy sing with glee.  On a higher level, this is a homemade mozzarella cheese casing stuffed with mascarpone that has intriguing surprises such as honey lavender, figs or roasted garlic and onion.  All made by the amazingly talented people at Fiore Di Nonno here in Somerville.  They can be found selling cheese at many of the local Farmers Markets in the area.  Go buy some and experience the wonderment!

OK, back to the pizza.  Eggplant, cheese, lavender honey and shallot bought at the market. Vermont Creamery butter (Sherman's Market) was used in the caramelizing.  Sage was snagged from papa Mancini's garden.   Evoo and garlic are always on hand in this attic apartment.  I will admit I bought the dough at Trader Joe's.  Living on a budget, their .99 cent whole wheat dough is the best deal in town.  It is also less time consuming than making my own..it is a lazy Sunday after all..

Now for the ingredients and preparation

whole wheat pizza dough

1 large shallot

1 small eggplant

fresh sage

1tbsp butter

1tbsp honey

Lavender Honey with Chilli burrata

1 garlic clove (finely, finely chopped)

evoo

At least 1 hour prior slice the eggplant into this circles and dose with salt.  Place in a container and set aside.  This will remove excess water and the bitter taste from the eggplant.  Make sure you rinse the salt and dry the eggplant before adding to pizza.

Allow the pizza dough to sit at room temp for about 20 minutes

Preheat oven to 500 degrees

Caramelizing the shallot: slice into thin pieces length-wise.  Add butter to a small pan and over medium heat.  Add onion and sauté for 2-3 minutes.  Add honey and lower heat.

Roll out dough..I do this by hand, but if you have a roller..go for it.   

I mixed the oil and garlic in an easy pour container and poured it on the dough.  Spread it around evenly and if you have too much oil, use a paper towel to absorb some of it.  Add the sage, eggplant and caramelized onions.  Top with cheese and a little salt and fresh cracked pepper and cook.  It took about 15 minutes in my tiny oven..just keep an eye on it and when the crust id browned it is ready to eat.

Nothing is too overwhelming as the flavors blend perfectly.

Hope you enjoy!

Be happy and healthy ~L

Before

After