Roasted Tomatoes on Toast with Chevre, Poached Egg and Fresh Basil

Tomatoes fresh from the garden are one of the most heavenly vegetables.  I had a big pile of tomatoes on my counter that I had recieved from my Grandpa and I decided that they needed to be included in my dinner.  I could have simply made a caprese salad and had them raw, but I love them so much roasted that that is what I did with them. 

I had some crusty peasant bread to top with the roasted tomatoes which I decided to do up crostini style except for the fact that don't have a grill so I oven toasted them.  Still just as delicious because what was important was the tomatoes.  I sprinkled them with chevre for richness, basil for herby freshness and lastly a poached egg, which I love on just about any sort of toast.  As a whole it was delicious, but what made it was the tomatoes.  Roasting them brought out the essence of tomato...an intense sweet tart bright flavor which I love and you can only find in fresh summer tomatoes.  I would encourage you to try this, it is perfect for a light dinner, or brunch and so simple to make!

Roasted Tomatoes on Toast with Chevre, Poached Egg and Fresh Basil

Serves 2

Tomatoes:

3 medium tomatoes, cut into eigths

olive oil

sea salt

Toast:

2 medium peasant bread slices

olive oil

1 garlic clove

Poached eggs:
1 tsp vinegar
1/2 tsp sea salt

3 cups water

2 large organic eggs

 

2 oz chevre, crumbled

2 Tbsp fresh basil, cut chiffonade

balsamic syrup (optional)

sea salt and freshly ground pepper

 

To roast tomatoes, preheat oven to 475 degrees, line two large baking sheets with foil, and spray with non-stick spray.  Spread out tomatoes on one baking sheet and drizzle with a little olive oil.  Roast for about 15 to 20 minutes, until tender and starting to brown at edges.  Remove from oven, sprinkle with sea salt and set aside. 

To make toast, brush olive oil over each bread slice and place on other baking sheet.  Toast in the oven until browned then cut garlic in half and rub over each toast slice using the cut side.  Set aside. 

To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other egg.

To plate, place a piece of toast on each plate, then top each with tomatoes, crumbled goat cheese and a poached egg, and lastly basil and a little sea salt and freshly ground black pepper.  Drizzle balsamic syrup around the plate and serve!

Melange of Roasted Summer Vegetables with Poached Eggs and Basil Chevre Cream

When summer is at its peak, I can think of nothing better than a nice big pile of roasted veg.  Eggplant, corn, peppers, zucchini...I love it all, the beautiful colors like confetti on my plate.  A few nights back I raided my fridge, and found lots of veggies to roast.  I tossed them with a little olive oil, threw them in the oven, combined them, and what resulted was an intensely flavored beautifully colored dinner, just what I crave in the summer.  I call it a melange, because it was many different veggies, contributing different delicious flavors and textures. 

I topped my veggies off with poached eggs for protein, because I love the way they ooze silky rich yolks when you cut into them.  They were the perfect accompaniment to my veggies with some crusty bread for dinner.  I also included a bit of creamy chevre to add some richness and textural contrast to the veggies.  It was a delicious hearty meal showcasing local prouce at its best!  This is the way I feel I should eat every night.  Whatever veggies you have laying around you should try this out, feel free to substitute for my list with veggies local to your neck of the woods! 

Melange of Roasted Summer Vegetables with Poached Eggs and Basil Chevre Cream

Serves 3

Olive oil

1 large eggplant, cut into large dice

2 medium zucchini, halved and sliced thickly

1 cup fresh corn kernals

12 crimini mushrooms

2 red bell peppers, cut julienne

1 bunch scallions, cut into 1 inch pieces

1 Tbsp olive oil

2 garlic cloves, minced

2 Tbsp balsamic vinegar

1 15 oz can diced tomatoes

sea salt to taste

red pepper flakes, to taste

1/4 cup fresh basil

2 Tbsp fresh oregano

2 Tbsp fresh parsley

Chevre Cream:

3 oz chevre

goat milk (enough to thin)

2 Tbsp fresh basil, minced

Poached eggs:
1 tsp vinegar

1/2 tsp sea salt

3 cups water

6 large organic eggs

To roast veggies, preheat oven to 475 degrees, line 2 large baking sheets with foil, and spray with non-stick spray.  Toss eggplant, zucchini, peppers, mushrooms, corn and scallions with just enough oil to coat and spread out on 2 pans.  Roast for about 15 to 20 minutes, until veggies are tender and starting to brown at edges.  Remove from oven.  Meanwhile, heat 1 Tbsp olive oil in a large saucepan and add garlic.  Saute for a minute until fragrant, then add balsamic, tomatoes, sea salt, red pepper flakes, and let simmer for 10 minutes.  When other veggies are done roasting add them to the pot, along with the herbs and stir to combine.  Remove from heat and keep warm. 

To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other eggs.

To make chevre cream, mix chevre with just enough goat milk to make it the consistency of sour cream, then stir in basil.

To plate, spoon the veggie mixture between each of 3 plates dividing evenly, then top each with 2 poached eggs and a little of the chevre cream.  Sprinkle eggs with a little fleur de sel and freshly ground black pepper if desired.  Serve!

Spring Roasted Vegetables with Tahini Dressing, Poached egg, and Crispy Sesame Panko

I was extremely excited yesterday when I got my hands on local asparagus, radishes, snow peas and sunchokes!  I have been waiting for what seems like far too long to buy these veggies, as I didn't want to buy some shipped from another part of the country. 

So I thought for tonight what better than to create a salad showcasing them?  I decided to roast the asparagus and sunchokes to bring out the flavor but leave the radishes and peas raw and crunchy!  I was in the mood for something with a little middle eastern flavor, so a tahini dressing was to accompany them, as well as some toasted sesame seeds.  I am a bit textural person when it comes to food, so I thought the crunch of some nice garlicy panko breadcrumbs would be perfect with the veggies and silky dressing!  Lastly, wanting this to be a complete meal, a poached egg topped off the lovely pile of veg! 

It was satisfying and delicious, plus quick to throw together!  Here is the recipe if you wish to try it for yourself! 

Spring Roasted Vegetables with Tahini Dressing, Poached egg, and Crispy Sesame Panko

Serves 2

Dressing:
2 Tbsp lemon juice
2 Tbsp tahini
2 Tbsp water
sea salt and freshly ground black pepper
1/2 tsp cumin
a pinch cayenne
1 garlic clove, minced

Sesame panko:
1/2 cup whole wheat panko bread crumbs
2 Tbsp sesame seeds
1 garlic clove, sliced
1 Tbsp olive oil
sea salt
 a large pinch red pepper flakes

Veggies:
Olive oil
2 cups sliced sunchokes
2 cups asparagus, cut into 2 inch pieces

Poached eggs:
1 tsp vinegar
1/2 tsp sea salt
3 cups water
2 organic eggs

1 cup snow peas
1 cup radishes

In a small bowl, whisk dressing together, and set aside.  For sesame panko, in a small nonstick skillet, combine breadcrumbs, sesame seeds, garlic clove, olive oil, about 1/4 tsp sea salt, and red pepper flakes.  Saute until crumbs, seeds and garlic are toasted.  Remove from heat and set aside.  To prepare veggies, preheat oven to 475 degrees, line a sheet pan with foil, and spray with non-stick spray.  Toss asparagus and artichokes with just enough olive oil to coat and spread out on pan.  Roast until browned at the edges and crispy, about 15 minutes.  Remove from oven, and let cool to room temperature. 
To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other egg.  To plate between 2 plates, scatter roasted veggies, snow peas, and radishes about the plate, drizzle with dressing, top each with a poached egg and the toasted sesame panko.  Serve!

Spring Beet and Potato Salad

Potato salad is something that people start craving this time of the year.  My Grandma always made it for our family when I was young, and it was always the same, bright yellow, topped with the hardboiled eggs, and red paprika!  It was tasty, but full of mayonnaise in large amounts of course, so not the most healthy.  We make a similar version at the deli I work in, and we always top it with hardboiled eggs as well...one of my cowoerkers Gabrielle lovingly refers to it as the "many eyed beast", and the customers love it!  I have to admit I do love classic potato salad, there is a comforting element to it.  But what I don't love is the unhealthy dressing that comes with it.  So the other day when I was enjoying some Greek yogurt and its creaminess, I thought it would be perfect for a healthy potato salad dressing!  So I created my own potato salad featuring spring ingredients.  Beets, ramps, and radishes were a must!  Maybe Grandma would have thought my shocking pink potato salad odd looking, but it was damn delicious!  It was the perfect meal, filling but light with a tangy dressing just as good as the classic, but kind to the waistline.  I loved the beets in there, they give it a nice sweetness that you don't get from just potatoes.  I think if my Grandma tasted it she would approve of course!  Here is the recipe if you would wish to try it! 

Spring Beet and Potato Salad

Serves 2

Dressing:
1/4 cup plus 2 Tbsp Greek yogurt
2 Tbsp lemon juice
1 clove garlic
1 tsp dijon mustard
2 tsp dried dill
2 tsp dried chervil
2 tsp dried parsley
1/2 tsp sea salt or to taste
freshly ground pepper to taste

2 cups cooked beets, diced large
2 cups baby potatoes, halved, or quartered
4 radishes, thinly sliced
2 ramps, thinly sliced
1 shallot, thinly sliced
4 hardboiled eggs, sliced
mixed greens of your choice (such as arugula, mizuno, dandilion, spinach, watercress)

Whisk dressing ingredients together until smooth.  Combine beets, potatoes, radishes, ramps, shallot, eggs in a bowl, and toss with dressing until well combined.  Place greens on a plate, and top with salad. 

Pecorino Romano Waffles with Sauteed Ramps, Mushrooms and Poached Eggs

Yesterday morning I was thinking about how long it had been since I had made belgian waffles and I was getting pretty hungry for them!  There is nothing like a hot, fluffy on the inside, crispy on the outside large belgian waffle to make your day more delicious...I used to always make them with strawberries when I was younger and have plenty of butter to melt over the hot waffle!  Although most people usually have them for breakfast or brunch, I often times end up making them for dinner when I am the most hungry.  Afterall, nothing wrong with having breakfast for dinner, or "Brinner" as my friend Matt likes to call it...I love that word!  So last night I decided that brinner was in order, and belgian waffles were it! However I did not feel like the usual sweet waffles, as I was a bit sweeted out from eating a large amount of chocolate cake the day before...so savory seemed like the perfect option! 

I had seen a recent episode of Martha Stewart, where she made savory cheese waffles topped with sauteed veggies and a poached egg.  I loved the concept, so I went with my own version of it!  I had some pecorino romano that I thought would be perfect in the waffles, since it has such a delicious nutty salty flavor, and I had some ramps and local crimini mushrooms that I could sautee and top the waffle with!  I am so excited to finally be able to use ramps again, since they are available in stores for the season, so I use them quite a bit!  Lastly I topped the waffle and veggies off with a perfectly poached egg, which is my favorite way to cook them!  It was a delicious meal...the crispy cheese enhanced  waffle topped off with the savory flavorful veggies and delicious egg with a nice runny yolk to add to the deliciousness, almost like a flavorful built in sauce!  It all had me thinking I should make stuff like this more often!  My waffle maker doesn't get used nearly enough and I need to change that!  It is quick to make, and the waffles are wonderfully fluffy due to the whipping of the egg whites before adding them to the batter!  You should try it out...here is the recipe! 

Pecorino Romano Waffles with Sauteed Ramps, Mushrooms and Poached Eggs

Serves 4

Waffles:
1 cup goat milk
3 Tbsp olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
2 large eggs, divided
1/4 tsp baking soda
1/2 tsp baking powder
3/4 cup whole wheat pastry flour
1/4 cup cornstarch
1 1/2 cups shredded pecorino romano cheese

Poached eggs:
2 tsp vinegar
1 tsp sea salt
6 cups water
4 organic eggs

Veggies:
1 Tbsp olive oil
2 bunches ramps, ends sliced and leaves kept in tact
about 16 crimini mushrooms, or whatever is locally available
sea salt and freshly ground pepper to taste


To make waffles, preheat belgian waffle maker, and preheat oven to 250 degrees.  Whisk together goat milk, olive oil, sea salt, pepper, and egg yolks in a large bowl.  Place egg whites in a medium bowl, and with an electric mixer and clean beaters, whip to stiff peaks and set aside.  Whisk baking soda, baking powder, whole wheat pastry flour, and cornstarch into the milk mixture.  Add about 1/4 of the egg whites and whisk to lighten, then fold in remaining egg whites and pecorino romano until just blended.  When waffle maker is heated, Drop batter by the 3/4 cup onto the iron and cook according to package directions.  When waffle has finished, remove to the oven to stay warm while you prepare the other 3 waffles and toppings.  Repeat with remaining waffle batter. 
To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other 3 eggs.
To make veggies, heat 1 Tbsp oil in a large non-stick pan, and add mushrooms and bottom part of ramps.  Saute until softened, about 5 minutes, then add tops of ramps, and cook until just wilted.  Add sea salt and pepper to taste. 
To plate, top each waffle with the veggies, then a poached egg, and serve!

Beet and Celeriac Hashbrowns with Fried Egg and Garlicy Mustard Greens

Minnesota woke up to a blanket of white powdered sugar frosting outside today...as it decided to dump snow after being nice and finally up to 50 degrees last week.  Kind of an evil tease on the weather's part if you ask me!  I was a bit bummed about it being cold and all, wanting to run outside today, but opting for the treadmill instead since they did a horrible job of plowing around my neighborhood.  Just looking at the snow makes me feel chilly!  The deli where I work sold gallons of soup and tons of hot food today to the brave souls that felt like venturing out.  I needed some warmth as well and maybe that is why I thought a bit of warming breakfast for dinner tonight might be just the thing!  I was sittting on my lunchbreak trying to figure out what I could make from the ingredients I had at home.  Not something sweet like pancakes, which I always have the makings for.  Something savory and a little salty like hash browns sounded perfect!  But there was one problem.  I didn't have any potatoes.  I did however have celeriac and beets! 

A beet and celeriac hash, how beautiful would that be with the bright red color?!  So that is what I made.  I topped it off with a fried egg, and some garlicy mustard greens, which are my favorite green right now, so I had bought a bunch of them last weekend.  It was beautiful, with the red and green, but most importantly it was delicious!  Salty hash browns crisped at the edges full of veggie goodness and spicy mustard greens with the richness of the egg...yummy!  Made me forget about the icky snow for a bit!  If you think potatoes are the only way to go with hashed browns you should try some other veggies, you just might like them!  Here is the recipe if you would like to try mine! 

Beet and Celeriac Hashbrowns with Fried Egg and Garlicy Mustard Greens

Serves 2

1 large shallot, minced
1 large beet, peeled and grated
1 medium celeriac (celery root), peeled and grated
1/2 tsp sea salt
freshly ground pepper to taste
1 Tbsp Earth Balance butter
1 Tbsp olive oil, or more if needed

2 large organic eggs

1 medium bunch mustard greens
1 clove garlic, minced

In a bowl, mix together the shallot, beet, and celeriac along with pepper.  Preheat oven to 250 degrees.   In a medium non-stick skillet, melt the butter and olive oil over medium heat.  Place the beet mixture into the pan and press down with a spatula.  Let cook a few minutes, then break up, flip over the pieces and press back together to brown other side.  Do this a few times until the veggies are starting to get browned.  When browned, remove from pan, sprinkle liberally with sea salt, and keep warm in the oven.  Wipe out the chunks from the pan, and either spray with non-stick spray or add a little more olive oil.  Place back on heat, and when hot, add eggs.  Cover pan, and reduce heat to medium low until eggs reach desired doneness (or you could do over-easy and flip them to cook the other side, in which case don't reduce the heat or cover with the pan).  When eggs are done cooking, remove from pan, and sprinkle with sea salt and pepper and keep warm.  Place pan back on the heat, return heat to medium, and add a little more olive oil to the pan, along with garlic and mustard greens.  Saute greens until they are just wilted, sprinkle with sea salt and pepper and remove from heat.  To plate, place a half the hash browns on each plate.  Top each with an egg and half of the mustard greens.  Enjoy!

Fried Egg and Tempeh Bacon Sandwich with Avocado Chipotle Mayo

When I was about 10 during the summer I would go over to my Grandparent's house for the day.  When I arrived there in the morning, Grandma was usually cooking.  Much of the time I was greated with the aroma of smokey bacon which being fried on the stove for breakfast.  Then came the eggs, which were later made into a denver sandwhich with the bacon and some onions on toasted bread.  I loved the sandwich...the crunchy salty bacon, smooth eggs and savory onions.  Grandma was always such a good cook, and I always enjoyed watching her while she prepared meals.  I have since become a vegetarian, so no more pork bacon for me. I do however still crave the flavor once in a while, so I am glad there are options such as tempeh bacon!  Tonight I decided that an egg and bacon sandwich sounded delicious, so I got to work making one.  Not that it was much work, it was a quick meal to throw together! 

I could have simply scrambled my eggs, but I decided to fry them instead.  There is something I enjoy about seeing that sunny yellow yolk staring up at me that I enjoy.  Plus I like the way  the silky yolk runs when you cut into it and soaks into the toast!  I had an avocado sitting on my counter, so I decided to make an avocado chipotle "mayo" to spread on my sandwich as well!  I also added some greens for color, and sauteed onions to make the sandwich even more delicious!  It was wonderful with all of the different flavors and textures!  The smooth avocado mayo, the crispy salty tempeh bacon, the silky eggs, and the crunchy toast!  It was the flavors of that denver sandwich my Grandma made, but with my own twist on it!  Here is the recipe if you would like something quick, but delicious for dinner, or even brunch:

Fried Egg and Tempeh Bacon Sandwich with Avocado Chipotle Mayo

Serves 1

Mayo:
1 small avocado
1 clove garlic

2 Tbsp lemon juice

1/4 tsp sea salt
1 tsp agave nectar

1/8 tsp ground chipotle powder

Sandwich:
3 strips tempeh bacon
1 small shallot, sliced
2 organic eggs
sea salt and freshly ground black pepper to taste

2 pieces toasted whole wheat bread

a small handful salad greens

Buzz all mayo ingredients together in a food processor and set aside.  Heat 1 Tbsp olive oil in a small non-stick skillet, and cook tempeh bacon until browned, about 3 minutes on each side.  Remove bacon from the pan, and add shallot.  Saute until very soft, and almost caramelized, then remove from pan.  Add a little more olive oil to the pan and crack one of the eggs into it.  Cover and cook for a couple minutes until the yolk is set (or at desired doneness.  If you prefer over easy, flip it and cook the other side).  Remove from pan and keep warm.  Repeat with other egg.  Sprinkle eggs with sea salt and pepper.  To assemble sandwich, spread one piece of toast with avocado mayo.  Top with greens, tempeh bacon, eggs, then onions.  Place other piece of bread on top and enjoy!

Roasted Winter Vegetables with Silky Sunflower Seed Sauce

I love the dish Gado Gado!  If you are not familiar with it, it is a Indonesian composed vegetable salad with a silky peanut dressing.  It often has hard boiled eggs in addition to the large pile of veggies.  I make it in the summer when I am craving cool food, but when I had a bunch of veggies I wanted to use up the other day, I thought I would make a winter version!  First off I created my dressing.  However, I decided to forego the peanut butter and use sunflower seed butter instead.  Since I think it has a tahini like flavor, I flavored it with lemon juice and cumin to put a middle eastern spin on it.  It was delicious!  And in fact would be great on any other salad, especially one with nice crisp romaine.  For my veggies in this "winter gado gado", I decided that they should be warm, and roasted.  So I roasted some brussels sprouts, carrots, rutabagas, and sunckokes for the veggies, and decided to poach my eggs instead of hard boiling them.  The composed plates of the dish were beautiful with all of the colorful veggies, but more importantly they were delicious!  The intensified roasted flavor of all the crispy edged veggies in the silky savory sauce along with the perfectly poached eggs...it was comfort food!  Here is the recipe if you would like to expirience it for yourself!

Roasted Winter Vegetables with Silky Sunflower Seed Sauce and Poached Eggs

Serves 3

Dressing:

1/4 cup plus 2 Tbsp sunflower seed butter

1/4 cup water

juice of 1 lemon

1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp cumin
1/8 tsp ground chipotle (or to taste)
3/4 tsp sea salt or to taste
freshly ground black pepper to taste

Veggies:
3 large carrots, thinly sliced on the bias

10 brussels sprouts, quartered
3 small rutabegas, thinly sliced
6 medium sunchokes, thinly sliced
olive oil

2 tsp vinegar

1 tsp sea salt
6 cups water
3 large organic eggs

1/4 cup sunflower seeds, toasted

In a bowl, whisk dressing ingredients together until smooth and set aside.  Preheat oven to 475 degrees and line 2 large sheet pans with foil.  Toss vegetables with just enough olive oil to coat, and spread out on pans.  Roast until starting to brown and crispy at the edges, about 15 minutes.  To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other eggs.   When veggies are done roasting, sprinkle them with a little sea salt and freshly ground pepper, and divide them between the plates.  Drizzle the sauce over each, and place a poached egg on each plate.  Sprinkle with sunflower seeds and serve!

Orzo Pesto Fritatta with Dandilion Greens

Don't you just hate it when you make a dish and it turns out ugly...but then you taste it and it is amazing?  I guess you could close your eyes and eat it and imagine it was beautiful... I say better an ugly but delicious dish than a beautiful but disgusting one.   I made a frittata the other night and it wouldn't win any beauty contest, but it was scrumptious!  I had been busy all day and wanted to throw something quick together that would be tasty as well.  I had some orzo and basil pesto that I needed to use up, and although I could have just combined the two and made a simple pasta dish...I decided that a bit more protein would be nice in the form of eggs!  That is where the "fritatta" or quiche came into play.  I don't know if this dish could be called either technically, maybe a hybrid?  But I decided it was closer to a frittata than anything.  I also added some dandilion greens for extra color and vegetables, figuring they would combine nicely with the other ingredients.  Some shallots, garlic, and pecorino romano were added for extra zip as well, even though the pesto had already bumped the flavor factor way up.  It smelled wonderful as it was baking from all of the garlicy basil pesto...but when I opened the oven it was nothing beautiful to look at as the pesto had turned it a brown color.  But it tasted amazing...an explosion of flavor, delicious comfort food with the pasta and eggs...the type of dish you get hungry for and keeps you full for many hours.  Try this out if you have some leftover pasta on hand...and if you don't have dandilion greens, use arugula or spinach! 

Orzo Pesto Fritatta with Dandilion Greens

Serves 2


1 Tbsp olive oil
2 shallots, sliced
2 garlic cloves, minced
1 bunch dandilion greens, chopped

8 oz whole wheat orzo pasta, cooked
1/2 cup basil pesto* (home made or store bought)
3 eggs, lightly beaten

sea salt and freshly ground pepper to taste

2 oz freshly grated pecorino romano cheese

Spray a glass pie plate with non-stick spray, and pre-heat the oven to 475 degrees.  In a medium non-stick skillet, heat the olive oil over medium heat and add shallots.  Saute until softened, about 5 minutes.  Add garlic and dandilion greens and saute until just wilted.  Remove from heat, and place in a large bowl.  Combine with all other ingredients except for half the pecorino romano, and mix well.  Pour into prepared pie plate, top with remaining pecorino romano and bake for 40 minutes, or until set in the center.

*I used my basil pistachio pesto, here is the link to the recipe:
     http://garlicandseasalt.blogspot.com/2010/06/pricey-pistachios.html