Roasted Vegetable Farro Salad with Arugula

Roasted Veggie Farro and Arugula Salad.So there is not really a recipe for this recipe.  This Roasted Vegetable Farro Salad with Arugula is what I eat for lunch. Like, a lot. During the month of June, I ate ridiculously healthily. Egg whites for breakfast. Salads with tons of fresh veggies and no dressing for lunches. Lean proteins or more salad for dinner. I lost my muffin top and also the will to eat that healthy. While I loved how I looked, the minute I went on my Palm Springs retreat, and had delicious food again, I was off the wagon. When I finally wised up and figured out that I need to continue to eat well, but maybe not in such a rigid way, I started eating this salad. This salad is hearty and satisfying and I think, still pretty healthy. Since there is a little bit of prep work involved, I try to do the rest of my diner prep for the week at the same time.

Prepare your meals for the week on one day for quicker prep during the week. I try to cut all the vegetables and bag them up based on what recipe they go with all in one afternoon.  While I may spend more time in the kitchen that day (usually a Sunday) it makes cooking during the week so much faster. I make the farro and roast the veggies for this salad ahead of time so that they are ready to grab. That is one of my biggest problems. If I am hungry, and there isn’t a good, healthy option readily available, I’m going straight for chips and salsa or cookies. I’ve recently become addicted to iced coffees which seem to help me keep going throughout the afternoons. Going back to school made me tired. I need a little pick me up. So I usually grab or make an iced coffee to have with me in the kitchen on prep days (wine makes me too sleepy) And yes, that is a zombie growing in the container of water. Just try to tell me you don’t have one of those on your counter.

Trader Joe's 10 minute farro is a great side dish and is part of my favorite lunch salad! I buy this Trader Joe’s 10 Minute Farro 5 bags at a time. I love it! For this salad I cook it with chicken stock but it takes on a really lovely, rich flavor when cooked in beef stock. Really you could use either but I like the chicken stock for the salad to keep the flavor a little bit lighter.  I find that it takes longer than 10 minutes to get it to the texture that I like, but it still doesn’t take too long.

I love farro for all kinds of different dishes. Follow the directions of your choice on the package. I usually bring one of those big boxes of chicken stock to a boil, then add the farro.  I bring it back to a boil and then let it simmer for about 20 minutes, testing it after about 15 minutes and adding more time as needed. I like it a bit firm still, it can get kind of mushy if you over cook it.

Red bell pepper is a great way to sweeten up a veggie farro salad.I’m grateful that my oldest son is showing interest in cooking and I’ve loved having him in the kitchen with me lately. (thanks Guy and Rachel – your Kid’s Cook Off really helped.) This is a great recipe to have the kids help with because there is a bunch of veggies to prep.  We put on some music and start cutting.

Roasted squash is a great way to add lots of flavor to this salad.This recipe can be adapted based on what is in season. On my last trip to Trader Joe’s they didn’t have zucchini or at least I didn’t see any zucchini. But they did have this squash that I have never tried before. I decided to substitute this instead, I think it is a Delicata? You could also do sweet potatoes or butternut squash. The squash helps make it a little more hearty in the absence of meat.

I'm sort of addicted to roasted garlic cherry tomatoes. I make a big batch and then use them all week for all kinds of things like this veggie farro salad and scrambled egg whites! I have been all about roasted cherry tomatoes lately. Again, these are great to have kids help with. You probably don’t really need to cut them in half but I like to. Add a few cloves of crushed garlic, a little olive oil and sea salt – YUM! Once these are roasted, I keep them separate from the rest of the roasted veggies. That way I can add them to other dishes throughout the week. These are delicious scrambled with egg whites and topped with arugula for breakfast. Or they are fantastic on some crusty toast and avocado for a light lunch or snack. Or over pasta for a really sweet, easy sauce.

Make roasted veggies for this salad and other dishes throughout the week.Cover your pans with foil for easy clean up. I roast all the vegetables at the same time at about 375 for 15 minutes and then watch them to see if they are cooked or burning. Have I mentioned that I have no cooking training? That’s how I do it. I know my pans are overcrowded so the vegetables sort of steam instead of really roasting and getting all browned and caramely. If you want to get a better brown, put less on the pans. Which means you might have to do it in batches. I ain’t got time for that.

My fave Toscano cheese from Trader Joes that is a great addition to this farro arugula salad.This cheese is amazing. And while I know that cheese is not something you should eat en mass, the smallest little bit in this salad really makes a difference.  It’s super creamy. I only use about a tablespoon. In the few months that I have been learning about healthier eating, I’ve realized that you should try to find really flavorful items that don’t add too much in the way of fats, etc. While there are certainly things that are better for you than cheese, this cheese packs so much flavor that you only need a small amount. If you don’t like black pepper, you can also try the red wine soaked version also at Trader Joe’s (which is also AMAZING on top of the farro cooked in beef stock – it becomes super rich, risotto like, and it is total comfort food.)

A good olive oil is all you need to dress this flavorful salad.Once everything is cooked, I put them in their storage containers so they are ready to go for the week. And the only thing that you  need to dress the salad is a delicious olive oil.

Arugula and farro go really well together and make a hearty, satisfying salad.Like I mentioned above, I started looking for foods that have tons of flavor. Arugula is one of the items that I use in a lot of dishes. I’m kind of obsessed with it. I love the peppery flavor and how it can pair with cold or warm dishes. The arugula adds a nice fresh flavor to this salad and is a great way to add in some greens to your meal. I simply add the cold farro to it and then add my other ingredients. Since everything is already prepared and ready to go, this salad is super quick to put together and perfect for busy weekdays.

This delicious olive oil and Maldon sea salt is the only thing you need to dress this salad. I use a little bit less than a tablespoon of the olive oil and a pinch of Maldon sea salt to the top of the salad at the very end. This brand, California Olive Ranch, is my favorite. Their oils are so flavorful.  Look for their EVOO that says “mild and buttery.” Delicious!

I make all the components on one day and then have this roasted veggie and farro salad all week long.On this day I was starving and so I was fairly heavy-handed with the ingredients. I didn’t plan on sharing this recipe on the blog until I was just starting to prepare everything so it took longer to make than usual (stopping to take photos of each step can be super time-consuming!). But how good does that look!  Look at all those colors!

Roasted veggie and farro arugula salad.This can easily be modified to suit your taste preferences. A nice quality parmesan cheese would also add a little creamy, nuttiness in place of the Toscano. Any kind of squash could be used, And you could substitute the arugula for another kind of flavorful green. I love this salad because it keeps me full but is packed with yummy veggies and mostly healthy ingredients. But really, what is life without a little bit of cheese, right?

Roasted Vegetable Farro Arugula Salad

Ingredients

  • Roasted Veggies
  • 2 zucchini (or other squash), chopped
  • 1 yellow onion chopped (red onion will work too)
  • 2 red bell pepper, chopped
  • olive oil
  • salt and pepper to taste
  • Roasted Cherry Tomatoes
  • 2 containers of cherry tomatoes, cut in half
  • 2-3 cloves crushed garlic
  • olive oil
  • sea salt
  • Farro
  • 1 package of Trader Joe's 10 Minute Farro
  • 1 box of Chicken Stock (I don't know how much is in the box - about 4 cups I would guess)
  • To make salad
  • Arugula
  • Toscano Cheese (shredded)
  • Prepared Farro
  • Roasted veggies
  • Roasted cherry tomatoes
  • olive oil
  • sea salt

Instructions

  1. Roasted Veggies
  2. Clean and chop all veggie and toss with a little bit of olive oil and salt and pepper.
  3. To keep on the healthier side, consider using a spray oil to ensure you aren't using too much oil.
  4. Roast on cookie sheets for about 15-20 minutes at 375 degrees.
  5. Roasted Cherry Tomatoes
  6. Clean and cut cherry tomatoes in half.
  7. Spread out on cookie sheet or roasting pan.
  8. Add crushed garlic
  9. Toss with oil and sea salt
  10. Roast at the same time as the veggies above
  11. NOTE: these burn easier than the rest of the veggies because of the natural sugars, keep an eye on them.
  12. Farro
  13. Follow recipe on bag (but basically you will boil the chicken stock, add the farro and simmer for about 10-20 minutes)
  14. For Salad
  15. Shred Toscano cheese
  16. To a bowl add a handful or two of arugula.
  17. Top with 1/2 - 3/4 cup of farro
  18. Add as many roasted veggies and tomatoes as you want
  19. Add about 1 tablespoon of cheese
  20. Drizzle with about 1 tablespoon of olive oil
  21. Sprinkle with Maldon sea salt
  22. Eat up.
http://www.cupcakesandcutlery.com/roasted-vegetable-farro-salad-with-arugula/

 

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Fun School Lunch Ideas

Fun lunch idea for your kids. // cupcakesandcutlery.com*This post is sponsored by King’s Hawaiian. All opinions are my own. And I heart King’s Hawaiian.

You guys, I literally made the coolest sandwiches. They even said so themselves…My kids have been back in school for two weeks now. Which means two weeks of packing lunches. And while most days it is just plain old sandwiches, baby carrots, etc. I plan on throwing in some surprises this year.

Fun word sandwiches for back to school. // cupcakesandcutlery.comMy oldest is allergic to peanut butter so we don’t keep it in the house. We use Sunbutter as our nut-free alternative (I think I actually like this better than peanut butter…). This sandwich recipe is not earth shattering. Anyone can make a Sunbutter sandwich but I guarantee your kids will like these so much better than their usual. 

Sunbutter, banana and chocolate chip sandwiches. // cupcakesandcutlery.comSpread on your “butter” of choice. Top with sliced bananas and sprinkle on a few mini chocolate chips. (These allergen friendly ones are a really great size and I always have these on hand at home).  Easy as that. And you know how delicious King’s Hawaiian is plain. Just imagine its sweet goodness creamy Sunbutter and chocolate chips! And the banana totally counts as a fruit serving, right? 

Use a cookie cutter to make sandwiches more fun. // cupcakesandcutlery.comBut then, using just a simple cookie cutter, you can make that sandwich different and surprise your kids at lunch time. No need to oil the cutter, it will cut right through the soft King’s Hawaiian bread and Sunbutter perfectly. 

Shaped sandwiches are so much cuter. And trust me, kids like their food cute. // cupcakesandcutlery.comYou can stop there and just serve a round sandwich. Even this simple change will have the kids at the lunch tables talking. Or you can really blow minds with a super fun shaped cookie cutter

Peace and sandwiches. // cupcakesandcutlery.comOr you can make a few more letters and tell your kid what you think of them.  I think mine are pretty cool.  You only need to make sure that the cookie cutter you choose is completely open and doesn’t have any connectors on the top of it. The sandwich needs to be able to come out the top. 

Fun lunch box idea for kid's school lunches. // cupcakesandcutlery.comBased on the size of my cutters, it took about 3 sandwiches to make these 4 letters. And there is some waste (which you can totally keep in a plastic bag and serve as an after school snack). This is a once in a while type lunch. But your kids will LOVE it! You can let your kids figure out what the word is or you can pack them in numbered plastic bags to help them. These sandwiches could have also been “loco” funny, right?!

Sunbutter, banana and chocolate chip sandwiches. // cupcakesandcutlery.comI do not often send my kid’s sandwiches with chocolate chips in them.  I sent one with my older son the first week of school and that was the first thing I heard about when he got home. So that was really fun. I loved knowing that he probably had a big smile when he took his first bite of sandwich.

There are tons of ways you can make your child’s lunchbox more fun. You can check out King’s Hawaiian Lunchbox Fun Pinterest board for more fun food ideas, printables and more!

*Thank you for supporting my sponsors, like King’s Hawaiian, who let me do what I love.

Martha Stewart on a Martha Stewart Pedestal

Peach shortcake with succulents for a super easy party dessert and decorations. // cupcakesandcutlery.comThere is a time in every blogger’s life when they are reminded of their mediocracy. Sure, you get mentioned on big sites and hit a big traffic day with a viral post once in a while. You love what you do, you think you are putting out good content and you start to think of yourself as being pretty skilled, domestically speaking. And then you work with Martha Stewart. And you realize that while you know your way around a kitchen, you will never be Martha caliber. Case in point. I got an email from her company asking me to participate in a fun end of summer program.  I think, “duh – of course I’ll participate.” They asked me to make one of her delicious summer recipes that would feature their new cake stands (available at Macy’s) perfectly. I think, “Yes! No biggie.  I can do this.” So I click-through the recipe slide show to choose my recipe…each one a little more difficult or with more steps than the one before…I feel my confidence waiver. Man that Strawberry Cream Cake recipe looks good. But wait, is she making a legit cake for it? No store-bought? So I move on. And I land on the Plum Blackberry Galette

Putting together a kind of homemade ginger peach shortcake. // cupcakesandcutlery.comI’ve always wanted to make a galette, primarily because I feel like if I am going to attempt to make crust, this one is super rustic and would hide my errors. So I think, “Yes! The galette!” but as the days go on and I get closer to actually having to make it, I start to tremble slightly. Yeah, that crust still sounds pretty advanced for me. My neighbor, a baker who I had asked to spot me in my crust making, ended up with sick children and I knew that I would be completely on my own. So I decided that I would combine two of Martha’s desserts to fit my strengths. And I ended up making a Ginger Peach Shortcake, because the plums at my store looked grody and my kids won’t touch blackberries with a ten foot pole. But even that didn’t go exactly as planned. While all I did to the peaches to prepare them for the cake was add some sugar and fresh grated ginger, a tiny piece of ginger ended up landing in my eye. Martha doesn’t get ginger in her eye. Through this process I was constantly reminded of Martha’s supreme greatness. She really can do it all, and make it look easy as pie, or galette as it were. 

Super easy and delicious dessert idea. Ginger Peach Shortcake. // cupcakesandcutlery.comI stand behind my Ginger Peach Shortcake. I’m proud of it. It tasted amazing, looked pretty and is true to who I am as a blogger and person. So while I wanted to put her Plum Blackberry Galette on a pedestal, I think I’ll keep Martha up there too. It is good to aspire to be like someone else, but I think it is also important to know your own strengths and weaknesses. But it doesn’t hurt to have that little question in the back of your mind as you move through life, “What would Martha do?”

Succulents pair really nicely with bright, poppy colors. // cupcakesandcutlery.comI know many of you out there are on the same level I am in terms of cooking/baking skills. Let’s keep it simple and delicious. And then let’s make it pretty to look at.

Pale pink and gold planter with succulents. // cupcakesandcutlery.comI was very lucky that I was able to shoot this at Lauren’s house where she had plenty of cute potted succulents all ready to go. 

Gold flatware and air plants. // cupcakesandcutlery.comAnd gold flat ware for me to use. But I’m totally going add that to my wish list because, SO pretty! 

Domed Cake stands are the best! // cupcakesandcutlery.comMartha really does make the best cake stands and this domed one is lovely. I love that the white really stood out against the colorful scarves and fabric that I used. I fell in love with that peach/pink/red scarf the minute I saw it and, even better, it was on clearance! 

Easy party dessert idea. // cupcakesandcutlery.comThis easy Ginger Peach Shortcake would be the perfect last-minute dessert for a get together. I didn’t make a recipe for it, literally just sliced the peaches, tossed in about 2 TBSP of sugar and grated about a 1/2 inch piece of fresh ginger in to the container. Then I put the lid on and gave it a good shake. I let it sit overnight to develop the juices and it was ready to go.

preparing-peach-shortcake-recipeI did make my own whipped cream though. I mean, I’m not a Neanderthal. I took a store-bought angel food cake and sliced in half. Then I layered on the whipped cream, and some peaches laid out in a super cute pattern. I added the second layer and then added more whipped cream and peaches. Done. Super easy.

Bright pinks, blues and gold make a gorgeous party table. // cupcakesandcutlery.comI’m still going to give that galette a shot one day. A girl has to have goals. So thank you, Martha, for challenging and inspiring us. And for the prettiest cake stands in all the land.

*I was sent a Martha Stewart cake stand. All opinions, stinging eye and sore arm from using a whisk to make the whipped cream, are my own.

Parmesan Zucchini Recipe and the Pompeian Pledge

Parmesan Zucchini.  Makes a great side dish.  Super tasty! // www.cupcakesandcutlery.comThis is one of my favorite vegetable side dishes ever.  I remember my mom calling me a few years ago and telling me I had to make this Parmesan Zucchini recipe.  So I did and it has become a staple in our diet.  It is super easy and it is total comfort food and I think you need to have this in your recipe box too. This post is sponsored by Pompeian.  August is National Olive Oil month and Pompeian is encouraging you all to take the Pompeian Pledge, where you swap butter for olive oil in your everyday recipes.  At first I didn’t get it.  I couldn’t figure out why this would be a campaign.  But then I realized that I basically took that pledge 7 years ago.  When my oldest son was diagnosed with food allergies, I had to teach myself how to cook in an entirely new way.  Because of the milk protein allergy, butter was out.  So I only used olive oil in my cooking and other oils in my baking. Olive oil is the only thing I saute with and I even use it to finish a sauce with, in place of butter. I am glad to share a favorite recipe with you and have you maybe learn a different way to do things in the kitchen. 
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Parmesan Zucchini recipe.  It is super simple and a great side dish! // www.cupcakesandcutlery.comThis recipe uses only a few ingredients but they are flavorful. Zucchini and sweet onion, some garlic, and of course some (a lot) of parmesan cheese.  I was excited to try out this OlivExtra blend from Pompeian which is expeller pressed safflower Oil infused with extra virgin olive oil. This oil is really great for sauteing due to its high smoke point.  The expeller pressed method means that the oil is extracted without the use of chemicals (yeah!) and it is naturally gluten-free and non allergenic (yeah!).

Prepare your veggies so they are all ready to cook. That way I don't get distracted and burn something while I am chopping something else.  // www.cupcakesandcutlery.comI like to get all my ingredients ready before I start any cooking.  I’m not suggesting that you too may be easily distracted, but one too many times I have tried to start cooking the onions, only to find them burning while I am trying to slice my zucchinis.  Trust me, it’s better this way.

Pompeian OlivExtra - blend of Safflower and Olive Oil.  Take the Pompeian Pledge and use olive oil in place of butter in your dishes!  #sponsored // www.cupcakesandcutlery.comEven though I use olive oil instead of butter in all my cooking, I was excited to learn that there might be better oils for me to use based on what I am preparing.  I’ve never had safflower oil in my kitchen before and really liked it. It is high in Omega 9 monounsaturated fats (I’ll be honest, I don’t really know what that is but it sounds super important) and is a good source of Vitamin E.  Pompeian also sells a grapeseed oil which I totally have to get and try now too.

Pompeian OlivExtra, a blend of Safflower and Olive Oil is perfect for sauteeing veggies thanks to its high smoke point.  #sponsored // www.cupcakesandcutlery.comI make this parmesan zucchini recipe as a side dish on nights when I am making a pretty simple protein.  During the school year, I tend to bake a lot of chicken.  It can get boring so the side dishes really need to shine.  The whole family loves this one and I know your family will too.  Start by adding the safflower/olive oil blend to the pan.

Sautee onions in a blend of Safflower oil and Olive Oil for a really high smoke point. // www.cupcakesandcutlery.comSoften the onions, stirring often to prevent browning. When almost cooked through, add the minced garlic and give it a quick stir.

Sautee zucchini with onions and garlics to create a delicious side dish! // www.cupcakesandcutlery.comAdd your sliced zucchini to the pan and give it all a stir so the zucchini can get coated in the oil.  Then try to spread the zucchini out in to a single layer as much as you can to try to ensure even cooking.  Just do your best here, some always cook way faster than the others. Total overachievers. 

Top sauteed zucchini with shredded parmesan cheese.  // www.cupcakesandcutlery.comWhen the zucchini is just about ready, top with large amounts of parmesan cheese. 

Cover you pan to help the parmesan cheese melt faster.  // www.cupcakesandcutlery.comToss a lid on your pan to help in the melting of said cheese.  And plate when melted through. 

Easy Sauteed zucchini recipe.  // www.cupcakesandcutlery.comSo yum!  The garlic and onion add so much flavor to the otherwise pretty boring zucchini (Sorry zucchini.  No hard feelings right?) FYI, this is also really great reheated for lunch the next day.  Or breakfast.  

pompeian logoSo go take the pledge! Visit the Pompeian Facebook page to pledge!  1,000 fans who sign up will be randomly selected to win free movie redemption codes or bottles of olive oil.  Plus every week, 5 other fans will win a Pompeian prize package.  Throughout the month of August, Pompeian is partnering with movie theaters across the country to swap the butter on the popcorn with olive oil! Not sure what the conversion between butter and olive oil is?  Check out this handy chart

Sauteed zucchini with onions and garlic and finished with parmesan cheese.  #sponsored // www.cupcakesandcutlery.comI just know you are going to love this recipe.  The idea for this recipe is not one I came up with.  I did however come up with my own measurements as this recipe was told to me over the phone in a very vague way.  It is never my intention to not give credit where credit is due. If you know the creator of this recipe I will gladly add their info, so please pass it along to me!

Parmesan Zucchini Recipe and the Pompeian Pledge

Ingredients

  • 1 TBSP plus 1 tsp (reserved) Pompeian OlivExtra Safflower Oil infused with Olive Oil
  • 1/2 sweet white onion, chopped
  • 3 zucchini, sliced
  • 1 cloves garlic, crushed
  • 1 1/2 cups shredded parmesan cheese (or more, or less - the choice is yours)
  • Maldon sea salt, to finsh

Instructions

  1. Prepare your veggies first, chop your onion, slice your zucchini (trying to make the slices a similar size so they cook evenly) and crush your garlic.
  2. In a large skillet, add 1 TBSP Safflower Oil infused with Olive Oil and heat.
  3. Add onion and cook until softened.
  4. Add crushed garlic and cook, stirring often, for about 30 seconds.
  5. Add zucchini and stir to coat. If needed, add an additional 1 tsp of oil.
  6. Spread zucchini out to as close to a single layer as you can.
  7. Stir often to prevent the onions and garlic from burning and to rotate the zucchini.
  8. When zucchini are cooked through but not soggy, add parmesan cheese.
  9. Cover the pan with a lid to help the cheese to melt through.
  10. Once cheese is melted, serve immediately.
  11. Sprinkle with Maldon sea salt to finish.
  12. Serves about 4. (or 1 - don't judge me)
http://www.cupcakesandcutlery.com/parmesan-zucchini-recipe-pompeian-pledge/

This is a sponsored post written by me on behalf of Pompeian.

Mexican Caprese Tostada Recipe

Easy Mexican inspired appetizer.  .. www.cupcakesandcutlery.comSo yum. This summer I have probably eaten my body weight in tomatoes.  I just can’t stop.  I usually eat them with a drizzle of my fave extra virgin olive oil and some basil.  Or with a little mozzarella in standard caprese form. But on my recent trip to Loreto, Mexico I found this sort of Mexican inspired caprese tostada on one of the buffets at Villa del Palmar Loreto.  And I knew I had to recreate it at home.  It is super easy and totally delicious. And probably has its own name but I don’t know what it is. 

Tequila shots and tostadas in Loreto, Mexico at @villadelparmarl  // www.cupcakesandcutlery.comThe shot above was from dinner one night at The Market Restaurant at Villa del Palmar.  The ingredients were fresh, the cheese was a touch salty and the crunch of the tortilla added the perfect texture.  Of course the tequila shot wasn’t bad either. 

Loreto, Mexico Baja California.  The view from @villadelpalmarl // www.cupcakesandcutlery.comAnd when this was your view, you want to keep trying to recreate memories from here for as long as you can!  I will be sharing my full trip soon, I promise! 

Ingredients for a Mexican inspired caprese tostada recipe //  www.cupcakesandcutlery.comYou could easily make your own tostada shells at home by frying your own tortillas.  But I am clumsy and afraid of hot, angry oil so I bought them, ready-made, from the store.  And these Mexican cheeses are pretty readily available in all of my markets so they shouldn’t be too hard to find.  Then it’s just fresh cilantro and Roma tomatoes.

Mexican style caprese salad on a tostada inspired by my recent trip to Loreto, Mexico! // www.cupcakesandcutlery.comThe cotija cheese is salty and the crema is tangy like sour cream.  The fresh flavors of the tomato and cilantro are bold and wonderful.  And who doesn’t love a giant tortilla chip?  If this was a cooking show, now would be the time when I take a huge bite and then try to still have manners while talking with your mouth full and let out an exaggerated, “Mmmmmmmmmm.”

Cucumber margarita with Tajin is perfect with this Mexican caprese tostada. //www.cupcakesandcutlery.comIt would go perfect with a margarita.  Just saying. 

Easy appetizer idea for Mexican food.  Mexican caprese tostada recipe.  // www.cupcakesandcutlery.comI just know you are going to love these.  These are a great light snack or accompaniment to tacos, etc.  I bet you could even add some scrambled eggs to it and make it a breakfast treat. Can’t wait to share my Mexican adventure with you soon!

Mexican Caprese Tostada Recipe

Ingredients

  • Pre-made tostada shell (or make your own with corn tortillas)
  • 1 Roma tomato
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp cotija cheese, crumbled
  • 1 tsp Mexican crema

Instructions

  1. Slice Roma tomatoes in to rounds.
  2. On top of the tostada shell, place tomato slices, cotija cheese and cilantro.
  3. Using a spoon, drizzle on some crema.
  4. Amounts listed above would make between 1-2 tostadas. Increase amounts to make more!
http://www.cupcakesandcutlery.com/mexican-caprese-tostada-recipe/