Seasonal Recipes
Edible Portland Online
Breakfast Crepes à la Ben Davis

Don’t be intimidated; crepes are easy to make. They will taste as good as the eggs you use. Adapted from a recipe in Piper Davis and Ellen Jackson’s The Grand Central Baking Book, these crepes are a delightful way to begin your day.


Pesto Tomato Sandwich

This perfect stand-while-you-eat potluck fare combines perfumed pesto with thickly sliced tomatoes in an unconventional and heavenly sandwich. If your tomatoes are juicy, stack the sandwich on top of bread that has been cut to fit the tomato slice.

For Pesto:
1/4 cup parsley, chopped
1 cup basil leaves, chopped
2 Tbsp lemon juice
1/2 tsp salt
1/3 cup olive oil
1 cup grated Parmesan cheese
1/4 cup pine nuts

For Sandwiches:
8 large tomatoes, cut in 1/3-inch slices
4-8 slices white sandwich bread (optional)
Salt and pepper

1. To make pesto, combine all ingredients in a blender or food processor and process until it becomes a smooth paste.

2. To assemble sandwiches, spread a tablespoon of pesto mixture between two tomato slices to form a sandwich. If the tomatoes are drippy, set each sandwich on a slice of bread that is cut to size. Arrange on platter, and sprinkle with salt and pepper to taste. Dab sandwiches with remaining pesto and a few extra nuts.

Makes 6 servings

Recipe adapted from Picnics, Potlucks, Paper Bags by Catlin Gabel School

Photo by Carole Topalian




Leave a Reply

 



Food Service of America is a proud sponsor of the edible communities New Seasons is a proud sponsor of the edible communities burgerville is a proud sponsor of the edible communities organic valley is a proud sponsor of the edible communities truitt is a proud sponsor of the edible communities

home | about us | contact us | advertising | farmers' markets | rss feed

Member of Edible Communities

Edible Portland is published by