Tex-Mex Bruschetta

I had no idea what to call this yumminess I threw together. I was inspired by the Tex-Mex terminology used in “The Flavor Bible” when looking up what cheese would go well with cilantro. Is it bruschetta without tomatoes? Who knows? This was good, so I had to share it. I had the leftovers for breakfast this morning.

Tex-Mex Bruschetta

6-8 slices crusty bread
Cilantro Pesto – for spreading
Grilled Chicken (leftover, remember I grilled it with the Salsa Verde)
Cheddar Cheese

Place slices of bread on a baking sheet and broil 2-3 minutes. When just beginning to toast remove from oven and flip over. Spread Cilantro Pesto on the bread. Layer slices of chicken. Top with Cheddar Cheese. Broil 3-5 minutes, don’t let them burn! (I always do.)

Why are my pictures turning when I put them into a blog post?

Roasted Turnips and Mushrooms

Sunday Menu – Tuna with Sesame Bok Choi, Roasted Turnips and Mushrooms, Brown Rice
Farm Share Food – Bok Choi, Cilantro, Turnips

Roasted Turnips and Mushrooms
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-turnips-and-mushrooms-recipe/index.html
Minutes after putting these into the oven to roast they smelled so good. The cook time given is 25-30 minutes, I would give them closer to 40 minutes next time. I left my golf ball size turnips whole. Or I might cut the turnips in half.

Tuna with Sesame Bok Choi
http://purplecook.blogspot.com/2011/05/tuna-with-sesame-bok-choi.html
I used mushrooms this time, as called for in the original recipe, as opposed to peppers. Still a super yummy meal.
Also, last time I had mini Bok Choi, this time I had a large head. Instead of searing the halves, I gave the Bok Choi a rough chop and again treated it like spinach.