Nashoba Brook Bakery was serving up it’s wonderfully hearty and delicious breads on the field. The story of their bakery is another that has started from friendship (John and Stu) an idea, and a whole lot of passion for food (namely bread). Since 1998 they have been bringing fresh bread to our neighborhood and beyond. I’ve been the only one of us on the blog to be able to cook with it (due to Sarah running the gluten-free household) but it really makes the meal! Recently we enjoyed Bruschetta and French Toast made with their fabulous baguette.
Got asparagus? Or arugula? Or spinach? Or any combination of these? This is a very flexible recipe, if you use puff pastry, you’ll make a tart. If you instead broil up a buttered slice of bread and you’ll make a tartine. The rest is simply eggs, and herbs of choice. Use your imagination and enjoy this quick and simple meal option!
Springdell Farm posted this one recently. Sharp cheddar works well with this one!
Approved by several radish non-believers at the Sunday dinner table, we all loved this one in all it’s simplicity. The crusty and warm baguette, the fresh pesto (we used cilantro, but any herb pesto may work), and the crisp and crunchy radish slices just worked. Try it, hopefully you’ll be pleasantly surprised as we all were!
