The Best Bruschetta, by Cheryl

I love a good flavorful bruschetta. I was thinking of making some variation of it, but decided to stick with the tried and true tomato recipe. This was so delicious and was a big hit. Yum!

Ingredients:

4 tbsp olive oil, plus more for the bread and garlic

5 cloves garlic, minced

2 pints grape tomatoes (I used a colorful variety), cut into halves or quarters

1 whole baguette

1 tbsp balsami vinegar

16 basil leaves, cut

salt and pepper

Directions: 

1) Heat some oil in a pan. Add the garlic and stir, lightly frying them. Remove and cool.

2) Add tomatoes, basil, and balsamic to a bowl with the garlic. Sprinkle with salt and pepper. Toss to combine. Cover and refrigerate for an hour or two.

3) Cut the baguette in diagonal slices. Brush with olive oil and very lightly toast.

4) Give tomato mixture a final stir and spoon generously over the bread slices. 

Cucumber Gin Spritz, by Cheryl

I was looking for a light and refreshing cocktail to make for when we had friends over the other night. This just hit the spot! I felt like it needed more tonic so I added more than what the recipe called for and it was perfect. Would make it again! Yum!

Ingredients: 

3-5 slices fresh cucumber

fresh mint, diced

1 ounce lime juice

1 ounce simple syrup

1.5 ounces gin

3 ounces tonic water

sugar to rim the glass

Directions: 

1) Add the chopped cucumber slices and mint to the cocktail shaker. Use a muddler to break up the cucumber and mint so that the juices come out.

2) Add the simple syrup and gin.

3) Fill the cocktail shaker with ice and shake for about ten seconds.

4) Rim the glass with lime and sugar.

5) Strain the drink into the glass, with ice, and top the drink with seltzer.

6) Garnish with cucumber slices and mint.

Cranberry Tuna Salad, by Diane

 I saw a version of this recipe online and thought it would be an interesting way to eat tuna salad, a little sweet and a little savory. Plus, I love this flavor combo in chicken salad. I loved this recipe and it could not have been easier! My only note was that unlike other tuna salads I make, this tasted best right away vs in the fridge over time. I ate it on crunchy lettuce cups for lunches, yum!

Ingredients:

2 small cans albacore tuna in water, drained

1/4 c finely diced red onion

4 stalks celery, finely diced

4 tbsp pecan pieces

1/2 cup dried cranberries

1/4 cup mayo

black pepper, celery salt, and sea salt to taste

Directions:

Combine all ingredients well and enjoy!

Pickle Breadwich, by Diane

 

This week I hopped on the viral pickle breadwich trend where you melt cheese and sandwich slice pickles together to recreate bread. Holy crap this was the best sandwich I've had maybe ever! I chose to make a long wrap like a taco, and made an Italian themed sandwich with italian 6-blend cheese and dill pickles. I filled the inside with ham, turkey, roasted red peppers, red butter lettuce, and thinly sliced red onions. I didn't even need a sauce this was so packed with flavor!

Ingredients:

6 sandwich sliced dill pickles

1 cup shredded cheese

Directions:

1. Dry the pickles and set aside.

2. Spray parchment paper with nonstick cooking spray, then put 1/2 cup of cheese over the bottom, followed by pickle slices and the remaining cheese sprinkled over the top. 

3. Airfry at 400 for 8 minutes or until golden brown on top, flip and continue to cook for another 4 minutes or so until the bottom is also golden brown.

4. Transfer to a paper towel (to catch some excess grease and moisture) and once cool assemble your sandwich and ENJOY!