Bruschetta with Peppers and Gorgonzola


  • Good olive oil
  • 1 red bell pepper, seeded and sliced into thin strips
  • 1 yellow bell pepper, seeded and sliced into thin strips
  • 1/2 teaspoon sugar
  • 1 tablespoon capers, drained
  • 2 tablespoons julienned fresh basil leaves
  • Kosher salt
  • Freshly ground black pepper
  • Baguette
  • 3 ounces creamy Gorgonzola or other blue cheese, at room temperature


Preheat the oven to 375 degrees F.


Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.


Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.


Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately

 Shrimp, Jicama and Apricot Salad!  Can it get any better than that?  Recipe from Gourmet Magazine
  • 1 lb large shrimp in shells (about 22 to 24), peeled and
  • 1/4 cup seasoned rice vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced peeled fresh ginger
  • 2 tablespoons vegetable oil
  • 1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
  • 1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
  • 3/4 lb firm-ripe apricots (4 large), cut into
    1/4-inch-thick wedges
  • 1/4 cup chopped fresh cilantro

Halve shrimp lengthwise by cutting down middle of backs and
cook in a saucepan of boiling salted water, stirring occasionally, until
just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large
plate to cool.

Whisk together vinegar, garlic, ginger, and oil, then add
shrimp and remaining ingredients and toss to combine well. Season salad with
salt and pepper.

* These long, narrow cucumbers are often marketed as
“European” and are usually sold in plastic wrap to protect their thin, delicate,
unwaxed skin.

This is a link to a yummy apricot salad from the Washington Post

Whole Wheat Pearl Couscous with Cherries & Arugula -I am also going to try this with wheat berries….

1 cup water
2/3 cup orange juice
1 1/3 cup (1/2 pound) whole wheat pearl couscous

1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2/3 cup dried cherries
2 stalks celery, finely diced
3 ounces baby arugula, finely chopped
1/2 cup walnuts, lightly toasted
3 shallots, peeled and thinly sliced
Flaky sea salt and freshly ground black pepper
2 ounces young Gouda or sharp white cheddar

Put the water and the orange juice in a 2-quart saucepan and bring to a boil. Stir in the whole wheat couscous, cover the pan, and turn the heat down to a simmer. Cook for 20 minutes. Prepare a large baking sheet by covering it with parchment paper. When the couscous is done (it will have absorbed all the liquid) spread it out on the baking sheet to cool.

Whisk together the orange juice, olive oil, and red wine vinegar in a glass measuring cup. Add the dried cherries and microwave for 2 minutes on HIGH. (Or, bring the mixture to a light simmer in a saucepan on the stove, then stir in the cherries and turn off the heat.) Let the cherries stand in the liquid for at least five minutes, or until they are glossy, plump, and soft. Drain off the liquid into another cup, and reserve it.

When the couscous is lukewarm to the touch, pick up the parchment paper and slide the couscous off the paper into a large mixing bowl. Take the reserved poaching liquid drained from the cherries, and whisk vigorously until it is combined and emulsified. Stir this into the couscous.

Stir in the steeped cherries, minced celery, arugula, toasted walnuts, and sliced shallots. Taste and season with salt and pepper if needed. Use a sharp vegetable peeler to create thin shavings of the cheese. Toss this with the salad. Serve warm, or at room temperature.

Related: Recipe: Pearl Couscous Salad with Mint and Pecans

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

(Images: Faith Durand)

Spinach, Avocado and Orange Salad

  • Huge bunch of baby spinach leaves, as much as you want to eat or use
  • Segmented oranges or I like using the mandarin oranges
  • Avocado
  • Red Onion if you like that

Soak the red onion slices (thin slice) in cold water about 10 minutes, this makes them not as harsh. Then to make the dressing, 1/4 cup of orange juice, Juice from 1 lime, 1 tablespoon honey, 2 teaspoons Dijon mustard, salt and pepper to taste.  Whisk in 3 tablespoons olive oil, I use the beaters at my house to get it all mixed up really well, but you can just whisk if you prefer.  Then toss with the spinach, avocado and orange slices.  Sometimes I grill up some chicken in a pan as well and then toss in there too.  Adding the chicken is great lean protein and finishes the meal and the hot chicken wilts the lettuce a little too.


Happy Eating


4 Comments (+add yours?)

  1. Anonymous
    Jun 20, 2011 @ 11:53:55

    This recipe sounds a lot like what Brooke described during our call last week. Great for lunch…way under 500 calories!!

    Quinoa and Black Beans

    Prep Time:
    15 MinCook Time:
    35 MinReady In:
    50 Min
    10 servings (I can’t tell how much a serving is….maybe 1 cup???)


    1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro


    Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
    Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
    Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
    Nutritional Information
    Amount Per Serving Calories: 142 | Total Fat: 1.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database
    Nutritional Information
    Quinoa and Black Beans
    Servings Per Recipe: 10

    Amount Per Serving

    Calories: 142

    Total Fat: 1.7g
    Cholesterol: 0mg
    Sodium: 467mg
    Total Carbs: 25.6g
    Dietary Fiber: 6.9g
    Protein: 6.9g


  2. Mary
    Jun 21, 2011 @ 11:55:16

    Happy first day of summer!!! For those ice cream lovers, check this out – the trick is to stop at 1/2 cup:(

    1/2 Cup Slow-Churned Ice Cream
    Surprise! Ice cream tops our list of low-calorie snacks. The key is to look for slow-churned or double-churned varieties. This refers to a process that reduces fat and calories while retaining the creamy texture of full-fat varieties, so 1/2 cup has just 100 calories. As a bonus, you’ll get some protein and calcium.

    Saturated Fat: 2 g
    Sodium: 45 mg
    Cholesterol: 20 mg
    Carbs: 15 g


  3. Mary
    Jun 27, 2011 @ 12:00:21

    Superfoods – learn about the top superfoods and try to incorporate at least 2 this week in your nutrition goals.

    Here’s the link to the Superfoods Website –


  4. unnamed
    Oct 18, 2014 @ 16:09:46

    wow! super!


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