AVOCADO & SUN-DRIED TOMATO PANINI

SERVES 4 PORTIONS

4 ciabatta rolls, halved, or 8 slices sandwich bread

Balsamic vinegar for drizzling

Sea salt

Freshly ground black pepper

1/2 cup baby spinach

1/2 red onion, very thinly sliced

1 avocado, thinly sliced

Olive oil for brushing

1/2 cup chopped sun-dried tomatoes

NUTRITIONAL VALUES

Calories: 267kcal
Fat: 18.7g (3.1g S.Fat)
Carbs: 21.6g
Protein: 4.6g
Sugar: 1.5g
Sodium: 125mg

METHOD

Preheat a panini press to high temperature. If you don't have a panini press, a lightly oiled skillet or griddle will suffice.

Drizzle vinegar inside each bread slice and season with salt and pepper. On each bottom bread slice, layer spinach, onion, and avocado. Season both sides of the avocado with salt and pepper. The avocado should be topped with sun-dried tomatoes, followed by the top bread slice. Brush oil on the top and bottom of each panini. Press until nice grill marks appear on a hot panini press. Cut the panini in half diagonally and serve right away.

HEIRLOOM TOMATO TOAST

SERVES 3 PORTIONS

6 slices multigrain bread

Olive oil

3 heirloom tomatoes, thinly sliced Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 291kcal
Fat: 16.6g (2.5g S.Fat)
Carbs: 29.6g
Protein: 8.6g
Sugar: 8.1g
Sodium: 383mg

METHOD

Preheat the oven to broil (high).

Brush the bread slices with oil and place them on a baking sheet. Broil for 1 to 2 minutes, or until lightly browned, checking frequently.

Drizzle oil over the top of the tomato slices on toast. Season with salt and pepper to taste. Serve right away.

RECIPE NOTES

When there are only a few ingredients in a recipe, each one should be carefully chosen. Not only should the tomatoes be perfectly ripe, but the bread should be of the highest quality. A local baker should be able to provide a vegan multigrain loaf or an Italian-style roll to complement this recipe.

TOMATO BREAD SOUP

SERVES 4 TO 6 PORTIONS

1/4 cup olive oil, plus extra for drizzling

1 large onion, finely chopped

3 garlic cloves, minced

1/4 tsp. crushed red pepper (optional)

2 1/2 to 3 oz (71g to 85g) very ripe tomatoes, cored and coarsely chopped

2 cups vegetable broth

2 tsp. sea salt

1/4 tsp. freshly ground black pepper

3 cups day-old crusty bread, crusts removed, cut into 1-inch cubes

1/4 cup fresh basil leaves, torn if large, plus extra for garnish

2 tbsp. brown sugar

1 tbsp. lemon juice

NUTRITIONAL VALUES

Calories: 232kcal
Fat: 11.4g (1.6g S.Fat)
Carbs: 27.6g
Protein: 6.3g
Sugar: 6.4g
Sodium: 1269mg

METHOD

Heat the oil in a large pot over medium-high heat. Cook, stirring frequently, until the onion is soft, about 10 minutes. Cook until the garlic and red pepper, if using, are fragrant, about 1 minute. Cook, stirring frequently, until the tomatoes begin to break down and release their liquid, about 5 minutes.

Add the vegetable broth, salt, and pepper to taste. Bring to a boil, then add the bread and mix well. Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens. Combine basil, brown sugar, and lemon juice in a mixing bowl. Turn off the heat and season with salt and pepper to taste. Distribute into soup bowls, drizzle with olive oil, and top with basil.

HUMMUS POMODORO WITH WARM PIZZA CRUST

SERVES 4 TO 6 PORTIONS

FOR THE HUMMUS

(15oz./425g) 1 can white beans, rinsed and drained

1/4 cup olive oil, plus extra for drizzling

1 tbsp. lemon juice

1 garlic clove

1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 medium tomato, chopped

1/4 cup fresh chopped basil

Balsamic vinegar for drizzling

FOR THE PIZZA CRUST

1 lb. (500 g) pizza dough

All-purpose flour for rolling

Olive oil for brushing

Sea salt

NUTRITIONAL VALUES

Calories: 520kcal
Fat: 38.1g (8.4g S.Fat)
Carbs: 40g
Protein: 5.6g
Sugar: 0.9g
Sodium: 627mg

METHOD

For the hummus: In a food processor, combine beans, oil, lemon juice, garlic, salt, and pepper and process until smooth, stopping to scrape down the sides with a spatula. Season with salt and pepper to taste, then transfer to a bowl. Drizzle with oil and vinegar and top with chopped tomato and basil. Serve with warm pizza crust, seasoned with salt and pepper.

For the pizza crust: Preheat the oven to broil.

Divide the dough into four equal parts. Roll each piece into a ball and roll out until about 1/8 inch thick on a lightly floured surface. Brush both sides with oil and season with salt before placing on a baking sheet. Broil for 2–5 minutes, or until lightly browned, then flip with tongs and broil for 1–2 minutes more, or until puffed and lightly browned in spots. Serve warm with hummus and cut into triangles.