Saturday Night Meal

Its cold, its Winter, its dark by 5:00pm. I went into the freezer hoping to find some pork chops, but instead pulled out steaks. I had a recipe from Mario Batali's Molto Italiano cookbook that I was intending to follow for pork chops but had to pass that one up since all I could locate in the freezer was steak. Oh well. I found another recipe in Mario Batali's book that I really like except for one ingredient: Baby Lamb. What follows is based in the Roman style baby lamb recipe.

Makes 2 servings
3 tablespoons olive oil
3-5 scallions (depending on size), medium chopped
2 steaks (~ 1 lb total weight)
sea salt
Black pepper
Garlic powder
1/4 cup red wine vinegar (or white wine vinegar)
1 cup dry sherry (or dry white wine)

In a large, deep, heavy skillet (or cast iron stock pot as I used), heat the olive oil over medium heat. Add the onions, sprinkle with 1-2tsp of garlic powder depending on taste (i used more, i like garlic) and saute until slightly opaque.

Increase the heat to medium high and add the steaks. Cook 5 minutes on each side.

Add the vinegar, turn the heat down, and allow to evaporate, about 10 minutes. Turning the meat as needed.

Add half of the dry sherry and allow to evaporate, turning the meat as needed. Once the first half of the sherry has nearly evaporated, add the second half and continue turning the meat over as needed. Allow to fully cook down, which takes about 20-30 minutes depending on stove top.

Transfer the meat to a plate and scoop out the onions and reduced wine to the meat.

I went old school with my meal and made boiled potatoes with garlic and butter to complement the steak. Enjoy!

hot dog rolls

This was a first attempt at making hot dog rolls. I used a basic roll recipe and modified it slightly by using whole grains. Its fairly basic. And was really easy to make. The longest part was the dough rising, but then isn't it always??

Hot Dog Rolls
1 cup milk
1/2 cup water
1/4 cup butter
1 1/2 cups whole wheat
1 1/2 cups white flour
3/4 cup wheat germ
3/4 cup corn meal
1 package yeast
1 tbsp honey
1 1/2 tsp salt
1 egg or egg substitute, room temp

Sift together the all the dry ingredients except yeast and put half the flour mix in a large bowl. Add the yeast. Heat milk, honey, water and butter to 120F. Beat in egg or egg substitute. Add to half the flour mix and mix well. Add the remainder of the flour mixture 1/2 cup at a time, mixing well after each addition. After the dough pulls together, knead until smooth and elastic (about 5 minutes).

Shape into one long log. Cut into 10-12 pieces and roll into log shape. Arrange each log on a baking sheet and cover with a towel and allow to rise for 30-40 minutes or until doubled in size. Bake at 400F for 10-15 minutes. If you choose, wash with egg yolk (water, milk, egg white, or butter will work as well) and sprinkle with kaiser seeds, poppy seeds, or caraway seeds.

gifts of homemade bread

Recently I was given copious amounts of homemade bread, including a savory homemade bread.  Well i ran out of room in the freezer for all the bread and didn't want it to go bad, so i decided to modify english muffin pizza into my homemade bread pizza!

Homemade Bread Pizza

(makes 2 servings)

6-8 slices of home made bread, approx 1/2 to 1 inch thick

3-5 tbsp of your favorite tomato sauce (i <3>

1 tsp, divided, garlic powder

1 tsp, divided, oregano or basil (dried works when the fresh stuff isn't)

1/4 cup mozzarella.

Preheat oven to 375F.  Arranged bread slices on a baking sheet.  Spread about 1/2 tbsp of marinara sauce on each slice.  Evenly sprinkle each slice with cheese.  Sprinkle garlic powder and the oregano or basil.  

Bake at 375F for 8-12 minutes until doneness.  

Quick Breakfast Muffins

I have a very busy day with work, yes work on a Sunday.  Oh well, at least it will be a fun day at work.  Anyway, I didn't want the usual pbj sandwich, toaster waffles, or ceral... I wanted muffins!

So i decided to make whole grain chocolate chip waffles which ended up being very very filling.  I barely managed to eat two.

Whole Grain Chocolate Chip Waffles

(makes 6, easy to double or triple for more)

1 cup water

2 tbsp safflower oil

1 egg (or egg replacer)

1/4 cup whole wheat flour

1/4 cup unbleached white flour

1/4 corn meal

1/4 wheat germ, almond flour, oats, barley flakes, etc. (I used wheat germ today)

3 tbsp agave nectar (or 1/3 cup granulated sugar)

2 tsp baking powder

1 tsp ground ginger

1/4 cup chocolate chips

Preheat oven to 400F and spray muffin pan with nonstick cooking spray.  

Whisk the water, oil, and egg together until blended well.

Add all of the next ingredients except for the chocolate chips.  You may need to add a little bit more water depending on humidity.  Stir everything together until blended with some lumps.  Add the chocolate chips.  

Fill muffin cups about 2/3 full.  Bake at 400F for 20-25 minutes depending on your oven.

Serve warm while the chocolate chips are still gooey.

Cold Rainy Day Lunch

Its cold, its rainy, and its grey.  Looks more like Fall then Spring, feels like it too.  

I made a hold over from my preschool days...yes, i went unbelievably retro with lunch today...  

Hot Dogs and Beans.  

Its one of those super simple meals:

1 can of baked beans (i prefer maple cured)

4 hot dogs (2 per person)

2 tbsp ketchup

1 tbsp molasses 

Cook the hot dogs in the microwave.  While they are cooking mix the beans, ketchup and molasses in a small pot over low.  Simmer, stirring often.  Add the hot dogs sliced in to small slices.  Simmer for an additional 5 minutes or until the beans are thouroughly heated.  SERVE!  Thats it, warm comfort foods on a cold dreary day.

For Loki

This post is for Loki whom requested the following:

Homemade Croutons

1-2 loaves french bread (I use Trader Joe's bake at home loaves as well as homemade ones)

2 tbsp olive oil

1 tbsp powdered Ranch 

or

2 tsp garlic powder

1 tbsp italian seasoning herb blend

Preheat the oven to 325F.

Cut the bread into cubes and put in a small-medium bowl.  Sprinkle the olive oil and the seasonings over the bread and toss to coat as evenly as possible.

Spread the croutons on a baking sheet evenly.  Bake at 325F for about 5-10 minutes depending on your oven and perfered donesness.  

I like mine crunchy on the outside yet soft inside, so usually i turn my oven off after 5 minutes and let them continue to cook in the oven for another 3-5 minutes before removing.  

enjoy!

Slow Roasted Tomato Bruschetta

I seem to have an abundance of cherry tomatoes this week.  I definitely slow roasted far more then i needed but they will taste great on basically everything I make the rest of the week.  I didn't keep track of any of the amounts so they will be estimated and you can adjust the amounts as needed.  I used the same roasted tomatoes as I used here.

Ingredients

Slow Roasted Tomatoes

1-2 tbsp Olive Oil

1 tsp oregano

1/2 tbsp Feta chesse

1/2 tbsp montery jack/cheddar cheese blend

French Bread Loaf, cut into thin slices (1/4-1/2 inch thick)

Preheat oven to 350F.  

Line the french bread slices on a pan.  Combine the olive oil and the oregano and sprinkle over each slice.  Evenly split the feta between the slices.  Top with 2-3 slices of roasted tomoatoes.  Sprinkle with the remaining cheese blend.

Bake at a 350F for 8-10 minutes until the cheese is melted and lightly crisp.  

A very simple dish to make once you have the slow roasted tomatoes already done.

untraditional caesar salad

I love salads, esp. casear salads.  Which is funny b/c i can't stand anchovies.  But the vegitarian recipes lack something, flavor or intensity, i'm not sure which.  I made this tonight and it honors an amazing grilled lettuce casear salad i've had at a semi-local organic restaruant.  This recipe is truley untraditional in that i use healthier greens then romaine lettuce (which is great if your dehydrated, not so much if your looking for a vitamin rich food) and spinach, feta cheese, and zero anchovies and no fake vegitarian subsititues for it.

Untraditional Caesar Salad

Dressing:

1 tbsp olive oil

2 gloves garlic, mashed

1 tbsp lemon juice

1 tbsp red wine vinegar

1 tbsp water

1/4 tsp dijion mustard

1/4  tsp black pepper

1 tbsp feta

1 tbsp parmesean cheese

Salad

1 handfull of your favorite salad mix 

1/2 handful of spinach

3-4 scallions (green onions), chopped

1 cup favorite croutons

1. In a small sauce pan, heat the oil and garlic over medium heat, saute for about 5 minutes.

2. In another bowl, combine the lemon juice, vinegar, water, dijion, and black pepper.  Add to the garlic mixture.

3.  Heat over medium, stirring constantly, for about 1 minute or until the mixture starts to bubble.  Remove from the heat and allow to cool for about 5 minutes or if prefered, completly cool.

4.  Add the cheeses to the dressing and stir to combine.  Combine all the salad ingredients and toss with the dressing.

IF you want to make your own croutons, which by the way is VERY VERY easy, double the dressing ingredients and before tossing with the cheese, drizzle over cubbed french bread (or other day old bread) and broil for 5 minutes.

By the way, a warm untraditional caesar dressing tastes fabulous in the winter.

multi grain bread

This bread rocks! I've been making it for a few years. On occasion i might add some other flours i might have in the hours. Makes some of the best pb&j sandwiches ever. And lunch sandwiches. Its super dense, the only thing it doesn't work well for is french bread. Its too moist.

4 grain Poppyseed & Flaxseed Wheat Bread

Ingredients
1.5 tbsp cornmeal
1 tbsp flaxseed
2 tbsp wheat germ
2 tbsp wheat bran
2 tbsp rolled oats
1 tbsp quinoa flour
1 cup white flour
3/4 cup wheat flour
1 tbsp sugar
1 tsp salt
1 tsp poppyseed
2 package active dry yeast
1 cup warm water (110-115 degrees)

Directions
1. In a small bowl combine yeast, sugar, and warm water. Let proof (about 10 minutes).
2. In a food processor (or blender) combine all dry ingredients, leaving about 1/4 cup of white flour for kneading. Pulse to combine.
3. Place flour mixture in a medium bowl. Add yeast mixture. Mix until smooth.
4. Turn out on a floured surface and knead until smooth and elastic. (6-8 minutes)
5. Place in a greased bowl, cover with a very lightly damp towel, and let rise to double its size.
6. Punch dough down. Fold over and and transfer to a greased 8inchx4inch loaf pan. Re-shape to match loaf pan.
7. Cover and let rise (15minutes or to double its size).
8. Bake at 350F for 35-40 minutes.
Makes 8 1-inch slices.

Number of Servings: 8

Nothing tastes better then banana bread hidden by chocolate!! My brother always calls this bread brownies. Replacing some of the fat with applesauce really helps the texture and keeps the bread super moist.

Chocolate Multi Grain Banana Bread

Ingredients cup all purpose white flour 1/2 cup whole wheat flour 2 tbsp rolled oats 2 tbsp wheat bran 1 tbsp yellow cornmeal 1 tbsp flaxseed 1/2 cup applesauce, unsweetened 2 large eggs 1 cup mashed bananas (1-2 whole bananas) 1 tsp vanilla extract 1/4-1/2 tsp ground nutmeg 1/4-1/2 tsp ground cloves 1/4-1/2 tsp ground cinnamon 1/4-1/3 cup cocoa powder (dutch processed works best) 1/4 cup brown sugar 3/4 cup white sugar 1/4 cup skim milk 1 tsp baking powder

Directions
1. Preheat oven to 350F
2. In a food processor, pulse flaxseed until it becomes meal.
3. Add first five dry ingredients to processor and mix well. Place flour mixture in a medium size bowl.
4. Place applesauce, eggs, bananas, vanilla extract, and milk in processor and blend.
5. Add remaining dry ingredients to the flour mixture, stir to blend.
6. Add egg mixture to the dry ingredients and mix until well blended.
7. Grease a loaf pan (9 x 5 inch)
8. Spoon in banana bread mixture
9. Bake at 350F for approximately 1 hour or until a toothpick inserted in the middle comes out clean.
10. Remove from oven and cool in the pan for 10 minutes.
11. Remove from pan and cool on wire rack.
Makes approximately 8.5 1-inch slices.

Cinnamon Whole Wheat Bagels

BAGELS!!!!!!!!!!!!!!!

Cinnamon spiced whole wheat bagels with a lot of protein and moderate carbs. Can add raisins, cranberries, or nuts if you choose. Well worth the time making them and they can be frozen.

Ingredients: 2 cups white flour, all purpose 3 tbsp cornmeal 3 tbsp flaxseed 6 tbsp wheat germ 6 tbsp wheat bran 6 tbsp rolled oats 2 cups whole wheat flour 2 cups warm water (100-110 degrees F) 1 package active dry yeast 3 tbsp white sugar 1 tbsp vegetable oil 3/4 tbsp salt 3 tbsp poppy seeds 1/4 tsp baking powder 7 tbsp cinnamon

Directions
1. Combine sugar, yeast and warm water in a small bowl. Allow to proof (5-10 minutes)
2. In a food processor, blend first 7 ingredients. Add baking powder and salt and shift together, transfer to a large bowl.
3. Add yeast mixture to the flour mixture and mix well.
4. Turn dough onto a floured surface and knead until smooth and elastic (about 10-15 minutes).
5. Roll the dough into a ball and place in a greased bowl. Allow to rise for about 45minutes or until doubled in size.
6. Dough is ready when finger impression stays on the top.
7. Cut the dough into thirds. Rolls each section, and cut each section into fourths.
8. Roll the small sections into balls and then into ropes about 1 inch in thickness. Shape these into circles and press edges together, overlap about one inch. A drop of water can be used to seal the two edges together if needed.
9. Place the bagels on lightly oiled baking sheets and allow to rise for an additional 20 minutes.
10. While the bagels rise a second time, boil water in a quart saucepan with 1 tbsp of sugar.
11. Drop bagels into the boiling water for 1 minute on each side. Drain and place back on the baking sheet.
12. Bake for 15-20 minutes in a 400F degree oven.
Makes 12 bagels

tortillas

So its been a while since my last post, you can thank graduate school. Have you ever noticed how much time school absorbs?? Well, I'm back until school drags me away again. Lets hope not...

So here is my latest creation that I didn't take a photo of b/c i'm not sure where my camera is........

Homemade Tortillas

1/4 whole wheat flour
1/4 qunioa flour (or more whole wheat if you dont have qunioa or it isn't available...check health food stores)
1/2 cup cornmeal (you can also use corn flour, commonly called: masa harina - which you can find in blue which is great if you want to make these colored naturally)
1 tsp salt
1/2 - 1 cup warm water (use a little at a time)

Whisk the dry ingredients until they are thoroughly mixed. Add a little warm water at time until a dough forms. Knead the dough lightly until it forms a unsticky ball. Cover the dough and heat a nonstick pan or preferably a cast iorn skillet to medium heat.
Keep dough covered working with a small section (about a golf ball size) at a time. Sprinkle a clean/dry surface with a little bit of cornmeal or corn flour and a rolling pin. Roll out the dough til its about 1/8" thick. Carefully transfer the tortilla to the preheated skillet and let it cook till bubbles start to form (depending on pan 3-6 minutes) carefully turn the tortilla over and cook again. Press a spatula on the tortilla to flaten out the bubbles. Cook again for 3-6 minutes. Then remove and allow to cool. While each tortilla cooks, continue to roll out additional tortillas and alternate cooking and rolling.

Makes about 12 8inch tortillas.

to make torilla chips, cut the tortilla into 4 wedges sprinkle with salt and lightly drizzle olive oil on them. Cook in a 350F oven for about 5 minutes, watching carefully to prevent burning.

Burgers

Burgers are probably one of my most favorite main dishes EVER. I plan on making my feta cheese burgers for labor day this weekend. Hopefully I'll remember to snap a picture.....

Stuffed Feta Burgers
1 lb ground beef, (best with 80/20)
Salt & Pepper to taste
1 tbsp worcestershire sauce
1/2 cup Feta cheese, crumbed (or fresh goat's cheese)
Grilled or fried onion rings (sweet onions work best)
ketchup, mustard, lettuce, tomato, etc
Hamburger buns

Sprinkle the salt & pepper and the worcestershire sauce over the ground beef. Form the ground beef into roughly 3 ounce patties. An ice cream scoop works well for this. Flatten the patties and in half the patties make an indentation in the middle. Equally divide the cheese among half the patties. Use the other half of patties to cover and seal the edges with your fingers. Refridgerate for 15 minutes. Grill untill desired doneness.

Makes 4.

If you prefer veggie burgers, here is a recipe for a bean burger that can be used with the above recipe:

1 cup dried Anasazi beans
1 tablespoon olive oil, plus more as needed
1/4 cup yellow onion, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup carrots, diced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 egg or egg substitute (a real egg works best for this)

What to do with a bunch of fresh cherry tomatos....

3 cheese w/ Roasted tomatoes deep dish pizza

1/4 cup feta cheese
1/4 cup mozzarella cheese, sliced or shredded
1/4 cup cheddar cheese, shredded
1/4 cup tomato sauce
3 fresh sweet basil leaves, roughly chopped
Roasted Tomatoes (see below)
Prepared Pizza Dough (see below)

Preheat the oven to 350F. Place the prepared pizza dough in a cast iron pan (or pie pan w/ 1-2" depth). Spread the dough to all sides and allow to rest in a warm place for 15 minutes, the dough will rise slightly. Lightly punch the middle of the dough. Spread the middle with the tomato sauce and layer with the roasted tomatoes and cheeses. Top with the sweet basil. Place
pan in the oven and cook until sides are golden brown, approx. 15 minutes.

Roasted Tomatoes

Cherry or Roma Tomatoes
Olive Oil
Whole garlic cloves, unpeeled
Thyme, Oregano, Basil, etc spices
Salt & Pepper

Half the tomatoes and arrange on a cooking sheet lined with parchment paper or foil. Use 3+ garlic cloves (to taste) and arrange throughout the cookie sheet. Drizzle the olive oil all over the tomatoes and garlic. Sprinkle the tomatoes with the spices, and salt & pepper to taste. Place in an oven and roast for 2-3 hours at 225F. Tomatoes should be shriveled and leathery but not blackened.

Basic Pizza Dough
1/4 ounce (2 1/4 tsp) active yeast
1/2 cup warm water
1 tbsp honey
3-3 1/2 cups flour (i use a multi grain mix)

Let the yeast, water, and honey proof for 10 minutes. Mix into the flours. Knead until elastic. Cover with a damp towel and place in a non drafty area. Allow to double in size. Use as thin crust or deep dish pizza crust.

not so boring boiled potatoes

I made this attempting to use as many ingredients in my kitchen as I had without having to run to the store. So this is kinda a hodge-podge and super easy.

Not so Boring Boiled Potatoes
16 ounces Beef Broth, or French Onion Soup
2-3 medium sized russet potatoes, cubed
2 medium sized yellow onion, quartered - skip if using french onion soup
2 garlic cloves, whole
1 medium carrot, sliced thickly

Pour the beef broth into a large stock pot and add all ingredients. Boil the potatoes until fork tender. Add more broth if needed to cover all ingriedents.

Berry Smoothie

I like to eat smoothies, a lot of them. Something nice about eating a meal entirely blended.

Berry Smoothie

3 tbsp almonds

2 tbsp wheat germ

1 cup oj (frozen works best)

1/4 cup blueberries (frozen)

1 cup strawberry or blueberry yogurt

1/4 cup strawberrys (frozen)

1/4 cup raspberries (frozen)

*if not using frozen fruits, use fresh in combination with ice cubes

Grind the almonds and wheat germ into a smooth powder. Add to the blender the wheat germ, almonds, oj, blueberries, and blueberrie yogurt. Blend until well incorporated. Add the remainder ingredients. Blend until smooth.

Favorite Side Dish

I love potatoes; all 160+ varieties of potatoes. Potatoes are the ultimate food, originally from the Andes Mountain region in Peru. The Spanish recognized its value in that it has long term storage and can grown in many areas and has good nutritional value.

Lemon-Pepper Red Potatoes

6-8 red potatoes, quartered
1 tbsp butter, sweeter tasting butter is best
1 tbsp lemon-pepper seasoning
1/4 cup feta cheese

Boil 1 quart of water and add quartered potatoes. Cook until fork tender. Drain and return to pan. Add 1 tbsp of butter, 1 tbsp lemon-pepper, and 1/4 cup of feta cheese. Stir to combine. Cheese should melt slightly and the butter should melt completly. Serve and enjoy! The sweeter butter complements the tangy taste from the lemon-pepper. I don't add any salt to this dish because there is plenty of salt in the lemon-pepper and feta cheese. Adding addtional salt would make it taste like salt. If you have non-salt lemon-pepper seasoning then add 1/4-1/2 tsp of salt to the water as the potatoes boil.

Vegan Pancakes

I've been making these pancakes for years. I started making them in college when I didn't have eggs or milk one day, didn't want to go out to the store and still wanted pancakes. It uses a 12 grain flour mix which is also home made and that recipe follows the pancakes. Most recently I was forced to show my older brother how to make vegan pancakes and used this version.

Vegan 12-Grain Pancakes
1/2 cup whole wheat flour
1/2 cup 12-grain flour mx (you can find great mixes from Trader Joes and other places, but they are usually less then 10 grains)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cornstartch
1 tbsp safflower oil (or other veggie based oil)
1 cup soy, rice, oat, or barley milk
1 tsp lemon juice or apple cider vinegar

Stir together the lemon juice and "milk" to make a faux buttermilk. Let stand while...
In a seperate bowl, whisk all the dry ingreidents together.
Add the oil and the faux buttermilk. Mix together, batter should still be lumpy. Add additional water if needed.
Heat a skillet over medium-low heat. Add 1/4-1/3 cup of batter to the skillet. When bubbles form on the top, flip over.

12-Grain Flour Mix
1/2 cup whole wheat flour
1/2 cup corn flour or cornmeal
1/2 cup rolled oats,
1/2 cup barely flakes or flour
1/2 cup wheat germ
1/2 cup flaxseed meal
1/2 cup white or brown rice flour.
1/2 cup millet flour
1/2 cup amaranth flour
1/2 cup quinoa four
1/2 cup rye flour
*1/2 cup almond meal (optional: its cheapest tobuy blanched and slivered almonds and grind in a coffee grinder)

Whisk all the ingredients together and store in an airtight container. Store in a cool, dry location. If you add almond meal, store in the rerigerator or freezer. Makes 6 cups.

Blueberry Poppy Seed Waffles

Nothing better then waffles on a Sunday morning for breakfast.

Blueberry Poppy Seed Waffles
Ingredients:
1/3 cup white flour
1/3 cup whole wheat
1/2 cup wheat germ
1/4 cup millet flour
1/4 cup rolled oats
1/4 cup barley flakes
2 tsp baking powder
1/2 tsp baking soda
3 tsp Ener-G Egg Replacer (or 2 eggs)
1 1/3 cup milk
3 tbsp lemon juice
1 tsp lemon zest
1 tbsp safflower oil
1 tbsp vanilla extract
1 tbsp poppy seed
1 1/4 cup dried blueberries

Directions:
1. Mix Ener-G Egg replacer according to package directions and set aside.
2. Combine all dry ingredients in a medium bowl and whisk to blend thoroughly.
3. In a separate bowl mix all the wet ingredients. Stir to combine.
4. Add egg replacer and wet ingredients into dry and mix to combine completely. Fold in dried blueberries.
5. Laddle 1/4-1/2 cup of batter into waffle pan according to your waffle pan.
Makes: 10 Belgian waffles or 12 regular waffles

Arugala Brushetta Salad

I realize my title probably makes no sense but thats what it is arugala brushetta salad. I made this for father's day and it turned out insanely awesome. I had 2/3 total fresh ingredients which just made it even more spectacular. So here it goes,

Arugala Brushetta Salad
1 french loaf, sliced 1/4"-1/2" thick
2 tbsp lemon juice
1 finely chopped shallot
1 small clove, finely chopped
1/4 olive oil
1 tbsp finely chopped oregano
1 tbsp parsely
3 tbsp sweet basil
2 cups tomatoes, cut in a fine dice
1 tsp salt
1/2 tsp ground pepper or to taste
5 tomatoes, sliced fairly thin
salt/ pepper
4-6 cups arugala
2 oz chunk parmesan
2 oz fresh mozzarella

For the vinegrette:
In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add chopped herbs and stir in the diced tomatoes. Mix well. Season with salt & pepper.

Toast the slices of french bread topped with 1 thin tomato slice.

To arrange: Place the toasted french loak slices with the tomato slice on a large plate, overlapping slightly. Toss the arugala with the vinegrette. Arrange arugala on top of the loaf slices and season with salt and pepper. Add shavings of parmesan and chunks of mozzarella.