Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region.This recipe originally appeared in Martha Stewart's Appetizers (Clarkson Potter).
Silken tofu and almond milk give this vegan French toast its creamy, custardy texture. A double dose of bananas makes a sweet start to the day. This recipe works best with day old bread. If using a fresh baguette, let soak in custard for half the time.
One grilled flank steak, thinly sliced and skewered or made into banh mi sandwiches, is a delicious, economical, efficient way to feed a crowd. Guests can embellish their sandwiches with some vegetables from the summer-roll platter.
White pepper is milder than black, allowing the flavors of the herbs and yogurt to shine, but if you don't have it in your pantry, use black pepper to taste. The whey that drains out of the yogurt is a source of protein, calcium, potassium, and riboflavin. Freeze it in ice-cube trays to blend into fruit shakes and smoothies, or enjoy it (unfrozen) lightly sweetened, over ice.