turkey avocado tartine

 My mom and I both love Le Pain Quotidien — a wonderful, Belgian chain bakery and communal table emphasizing fresh, organic ingredients. One of their specialities are tartines, or open faced sandwiches. These open faced sandwiches are so fresh, elegant, simple and fun to eat! Tres francais! They are also much healthier than traditional sandwiches, especially when using only one slice of bread. One of our personal favorites is the Turkey Avocado Tartine. Nutty Dijon mustard, moist slices of turkey, and creamy avocado come together perfectly on top of earthy, whole grain bread. I love Mestemacher Fitness Bread — it’s high in fiber, low in fat, and preservative free! This is the perfect simple, healthy lunch — full of protein, fiber and healthy fats.
What are your favorite sandwich toppings?
 With love,
Erica

Ingredients (serves 2)

  •  2 slices of earthy, whole grain bread (I used Mestemacher Fitness Bread)
  • 2 tablespoons Dijon mustard
  • 2/3 cup sprouts
  • turkey slices
  • 1 ripe avocado
  • Salt + pepper to taste
  • Lemon

Toast the bread. While the bread is in the toaster, slice the avocado into thin slices. Spread each slice of bread with a tablespoon of Dijon mustard. Top with 1/3 cup sprouts. Arrange turkey slices on top, followed by avocado. Season with salt and pepper to taste and a nice big squeeze of fresh lemon juice. Serve with fruit or small salad. 

caprese breakfast tartines and zucchini fries

 These caprese breakfast tartines speak for themselves: crunchy herb bread from the local bakery, slathered with homemade herb butter, fresh basil, juicy tomatoes, golden, bubbly melted cheese, and topped with a perfect sunny-side-down egg. I like to serve them with a side of perfectly crunchy, herb-y, Parmesan-y baked zucchini fries (one of the French-fries classier cousins…). Instead of explaining to you all how good these are, I’ll let the pictures do the talking.
With love,
Erica

butter=melted
tomato-ed
cheese=grated

cheese-ed
cheese= bubbly, melted perfection
egg-ed
parm + panko
baked
crunchy!

caprese breakfast tartines

ingredients:
  • good bread (I used herb)
  • herb butter (this is my favorite recipe)
  • basil
  • tomatoes
  • sundried tomatoes
  • cheese (I used white cheddar, but mozzarella or Gouda would be very yummy too!)
  • eggs

Heat the broiler to 500 degrees. Slice the bread into 1/2 inch to 3/4 inch slices. Butter the bread and place on a baking sheet. Bake until butter melts (2-3 minutes).
On the non-buttered side, assemble the basil, tomatoes, and sundried tomatoes.
Grate the cheese and sprinkle on the tartines.
Return them to the oven, and broil until the cheese becomes golden and bubbly (keep your eye on them! mine usually take about 5 minutes).
Cook the eggs however you like them best (I like mine sunny-side down) and place one egg on each tartine.

parm-zucchini fries
 ingredients:

  • 3 large zucchini
  • 1/2 cup flour
  • 2 tsp salt, divided
  • ground black pepper, divided
  • 3 large eggs
  • 1 1/2 cups panko (other bread crumbs would be fine too)
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp. chopped rosemary (optional)

Preheat oven to 425°. Line a baking sheet with parchment paper. Cut zucchini into thick French-fry-size sticks.
Now make the assembly line. Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, mix flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine panko, Parmesan, rosemary (if using), and 1/2 tsp. salt.
First dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated, then coat zucchini in bread crumb mixture.
Arrange fries, in a single layer on the baking sheet. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more.

inspired by Oprah.