After all the bustling about had subsided in my kitchen, after the food was plated and the coffee was poured, I sat! There at a quiet table swimming in the late evening’s sunlight I sat alone without any urge to get up. Eyes drifting and mind easing, I can’t help but steal glances out at the entangled summer vines and roses as they fence for their rank on their seasonal journey up the arbor. Relishing each bite I ate slowly and consequently appreciated this fancy fusion of flavorings. FLAVOR!! What a gift! It’s a blend of beauty on my tongue when it could be but one loan grain of gruel in my grasp. A bonus, a gift, a joy, a delight, a “just because,” He is an amazing Creator kind of invention. Just because He loves to shower us with blessings and He abounds in abundance. Because He is the giver of all good gifts …even down to the smallest of favors… like flowers and flavors!
Pesto pile up on a gluten free baguette
Arugula pesto Gluten Free Baguette
¼-½ pear sliced and marinade in lemon juice
¼ cup Gorgonzola
Arugula basil pesto to spread liberally upon bread
Piece of Gluten Free Baguette Bread (or Wheat Bread)
1 lg garlic clove chopped
2 tab Grape seed oil
1 handful of basil
1 lg handful of arugula
1/8 tea Vitamin C powder
½ Cup Parmesan (Raw is good)
¼ tsp salt
¼ Cup Olive oil
In a small saucepan heat chop garlic and grape seed oil until the oils heat is just beginning to move the garlic a bit. Remove from heat. You don’t want it to burn or even really get cooked to much…you just are wanting to remove the spice from the garlic. Set aside to cool slightly.
In a food processor blend greens till a paste starts to form. Add the garlic with the grape seed oil and the vitamin C (continue to pulse). Add parmesan with salt and pepper.
Blend till a chunky paste consistency is achieved.
To assemble the sandwich
Slice Bread in half and warm in oven
Top with pesto liberally. Then add the pear, pecans and gorgonzola. Broil until the gorgonzola begin to melt and remove.
Top with fresh arugula and serve