July 8, 2013

GF Pasta with Tomato, Basil, and Brie

This is a classic summer dish in my family. When my dad's backyard garden is overgrown with basil, and the farmers market it full of ripe tomatoes, we know it's time to make this quick summertime meal. The nice thing is, it really doesn't get easier than this. Cut the rind off of a large wheel of Brie, and tear it into pieces. Place it in a bowl with several finely chopped tomatoes, a handful of chopped basil, and two or three minced garlic cloves. Let this just marinate on your countertop for an hour or two with a good dose of olive oil and salt and pepper. Now I know some of you may be worried about leaving cheese out at room temperature for several hours. To which I say, live on the wild side, you crazy person! Let that cheese just sit until it's nice and warm and melty and delicious--you are such a daredevil! And your daring nature will be rewarded with the most delicious no-cook pasta sauce you've ever tasted. Just add warm pasta (gluten free or not) to this and top with a little more basil. This is by far my favorite summer dinner.

July 1, 2013

BLT with Homemade Basil Mayonnaise

Ah summer! It's the perfect time for lazy dishes, because when the tomatoes are as full of flavor as they are now, you don't have to do much of anything to them. Just pile them high with lettuce, bacon, and mayonnaise, and you have the perfect summertime lunch.

I used Udi's Millet and Chia bread, toasted of course, and made homemade basil mayo to be slathered inside. I started with Alton Brown's recipe (see link below), which is always flawless (as is he). To it I added a little minced garlic and tons of chopped basil. It is hard to actually get this stuff onto bread before devouring it. Now slice up a watermelon and enjoy.