Roasted Asparagus + Hummus Toasts

Our most recent trip to Aldi was yet again $108. I'll get into the specifics in another post this week. Sort of strange how that worked out, as we didn't buy the same stuff the time around -- yet we had another huge cart for $108. Also figured into that number were some items we took to a cookout this weekend.

My favorite items this week? The hummus and italian bread!

We're sort of bread snobs and usually only make our own or buy from Wegmans or local bakeries. But when I saw this round, I figured we should give it a try. Ends up that it's absolutely perfect for grilling! It's hearty and GIGANTIC and taste great.

And so do these toasts/sandwiches. Everything you see if made from Aldi food!


// WHAT I USED:

• 4 gigantic slices of Italian bread
• Four flavors of hummus -- my favorite is the green (jalapeño)!
• Some block Pepper Jack cheese, shredded
• 4 sauces: Ranch dressing, hot sauce, BBQ sauce, and salsa
• Roasted asparagus spears*

// HOW I ASSEMBLED:

1. I roasted the asparagus spears using the directions below.
2. I toasted the bread in a standard toaster first. This required having half the slice stick out the stop and rotating a couple times until lightly golden.
3. Then I turned the oven to its broil setting, spread the hummus on the slices of bread and topped with some cheese. I let broil until browned and bubbly.
4. Then I put the sauces on each -- there was no flavor matching. I just did it at random.
5. Then I put the spears atop each slice and cut the toasts down the middle.

// ROASTED ASPARAGUS SPEARS

• Preheat your oven to 375 degrees F. Get out a rimmed baking sheet.
• Wash and cut ends off your asparagus spears. Then drizzle with a tablespoon or two of olive oil. Sprinkle with salt and pepper.
• Place in the oven for 15-20 minutes, then flip around and cook another 15 minutes. You'll likely want to roast again until you start to see some deep brown marks. Possibly 45 minutes or more in all.
• Asparagus should be somewhat limp and crisp (weird, but true) when you take them out of the oven.

So, another day -- another delicious sandwich (Stephen topped his with arugula). You could easily adapt this "recipe" to make the whole thing on the grill as well! Just grill your asparagus first, lay a bit of foil down so your bread doesn't burn and do everything as detailed above . . . just on an open flame.

Now I'm hungry!

More #unsponsored ALDI recipes/posts:

• A whole + HUGE cart! $108!
• Zucchini Burgers Recipe -- vegan + gluten-free
• What $77 Looks like at Aldi
• Fresh Orange Wakeup Smoothie -- 19 grams of protein!
• Slow Cooker Cheesy Potato Soup -- lots of hidden veggies!
• A month of groceries = $291!
• The FULL THREAD of Aldi posts...

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Soft Boiled Eggs for Breakfast

I love eggs. (Here's why they're great for runners.) Fried, scrambled, hard boiled, poached, and especially in Avocado Egg Salad -- eggs are always an awesome, inexpensive meal option, no matter the time of day. I got the idea to make soft boiled eggs after watching the finale of MasterChef Junior (those kids have skills!).

I used to soft boil back when I was too lazy and unsuccessful to poach, but wanted a similarly delicious + gelatinous yolk experience. One thing's for sure: there's certainly a science to cooking eggs, and I get it wrong. Often. So, I practice.

And practice makes perfect.

// SOFT BOILED EGGS

1. Bring a small pot of water (enough to cover eggs) to a boil + reduce back to a simmer. 
2. Gently drop eggs into the water one at a time. I usually make just two, but I've successfully done up to 4. 
3. Set your timer for 6 minutes. You could go for 5 if you like really runny and 7 if you're more into a harder/gooey yolk.
4. Then remove promptly and place in a cool water bath or run under cool water for around a minute. This stops the cooking.
5. You can then serve in those little egg cups, slice the tops off and dip your toast in the center. 

Or you can peel and smash:


While I cooked my eggs, I toasted two thick slices of Rosemary-Salt Bread and piled high with some sauteed spinach (with garlic and olive oil). An egg atop each did the trick. May possibly be the best breakfast I've made in quite some time.

I go through sweet versus savory breakfast trends, and lately I've been favoring the Bloody Mary over the Mimosa.

See why?


I don't usually post breakfast on Fridays, so I suppose I'm taking part in Ashley's #bfastfridayclub! Hooray! Go forth and make something delicious for your morning meal this weekend.

Speaking of Ashley: The winner of the Baked Doughnuts for Everyone! giveaway is #73, Lynda. She writes: "Have made doughnuts before, but love to bake. Within the last few months was diagnosed as being Celiac, so anything that says YUM in front of GF is all the better for me now."

Have a wonderful weekend. I have lots of things -- think vegetarian Thanksgiving brunch! -- in store for next week.

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5-Minute Bruschetta Toast

This is one of those simple recipes that's dangerously easy to get hooked on. And -- actually -- there's nothing dangerous about it at all. Pretty healthy if you ask me. I'm so bruschetta (pronounced "brusketta") obsessed that you'll be getting yet another recipe next week. That one's a bit more involved with naan and grilling, etc.

This recipe is fast, brown bag + work week friendly.

5-MINUTE BRUSCHETTA TOAST
vegan. you'll want to make it every day.

What you'll need . . . 

• 1/4 cup Pomi chopped tomatoes, drained well
• 6 large basil leaves, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced (or 1/4 tsp garlic powder)
• salt + pepper to taste
• 2 slices of you favorite crusty bread

Method . . . 

1. Toast your bread (darker + crunchier the better), slice into wedges, and set aside.
2. In a small bowl, mix together all other ingredients. 
3. Spoon over wedges and serve immediately. Oh, and I would have drizzled mine with balsamic reduction if I had any!
4. You can double, triple, etc. this recipe to make as many servings as you wish.

What to do with the rest of the chopped tomatoes? Make Boozy + Bold Tomato Sauce. And try it with these favorites:

PIZZA, ETC.:

• Pesto Garlic Knots
• Ring-O-Fire Garlic Knots
• Baked Flatbread w/ Sweet Onions, Collards, and Brie
• Garbanzo Garlic Knots
• Chickpea-Carrot Pizza Crust*
• Brie Stuffed-Crust Pizza
• Veggie Stromboli
• Pizza Rustica
• BEETza Pizza
• Pumpkin Garlic Knots
• Gluten-Free Pizza Experiment
• Deep Dish Veggie Tart/Pizza
• Grilled Pizza Basics

* means VEGAN

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