Blueberry Smoothie
Drinks
The Blueberry Smoothie is as dreamy as it sounds—a tropical, nutrient-packed blend of fruit, coconut, and blueberry.
Pan Con Tomate
Sides
A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.
Servings: 4
Time: 10 mins
Ingredients
- 8 1/2-inch thick slices of rustic sourdough bread
- 1 large clove of garlic, trimmed and peeled
- sea salt
- black pepper
- extra-virgin olive oil
- 2-3 medium tomatoes
- 1/2 tsp sherry vinegar
- calabrian chili paste (optional)
- anchovies in olive oil (optional)
Process
-
Pre-heat the broiler on high for 10-minutes. While it heats, arrange the sourdough slices on a baking sheet. Toast until the edges are browned, about 2-minutes each side.
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Slice the bottoms off 2 of the tomatoes and grate the remainder into a bowl using a box grater. If the mixture is too watery, grate the 3rd tomato and add to the bowl. Combine with sherry vinegar, chili paste, and sea salt to taste.
-
Rub toasts on each side with the garlic clove. Then drizzle them with olive oil, and sprinkle with sea salt and pepper.
-
Spoon the tomato pulp onto the toasted bread. Finish with olive oil, sea salt, pepper, and cut into triangles to serve. If preferred, serve with anchovies and olives.
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