Still full from this weekend

By popular demand, recipes for the goodies I made this weekend.
... now let me think...

BRUSCHETTA
(cherry) tomatoes, halved
olive oil
dash of raspberry vinegar
minced gahlic
salt & pepper
crumbled feta

Mix all of these together and let sit, refrigerated, at least an hour. Serve warm or cold, spooned on slices of toasted french bread.

SQUASH & RED ONION FLATBREAD - see 2 entries below


What else did I make? Can't remember!

Zucchini & Red Onion Flatbread

We ate a lot this weekend. A LOT.

J and I tried last night to list off everything we consumed this weekend on our camping trip, and even after listing off at least 5 different meats, 5 different sweets, and a whole shopping list worth of veggies, I know we didn't cover everything. A weekend of food, drink, song, and much much happiness in the woods with my nuggets.

This was a big hit: Cheesy Zucchini and Red Onion Flatbread
(from Bon Appetit, August 2006)
Click once on recipe to open it larger, twice to really zoom in....



For those who were on the camping trip, I made mine with yellow squash (tastes the same), more onion, and less cheese (for 2 recipes I used one of those little round "loaves" of chevre with garlic & herbs). AWESOME reheated on the grill! * Note: made again including some thinly sliced tomatoes - good addition! *