There used to be a restaurant in Seattle’s Fremont neighborhood called Still Life. They made sandwiches with creative toppings and great spreads and it was a wonderful place to spend a rainy afternoon eating lunch. So when I took the first bite of this sandwich, I felt like I was re-visiting one of my favorite lunch places. The tang of the goat cheese, the richness of the grilled portobello and the sweet smoky flavor of the onions all merge for one delicious sandwich.
When we first tasted this soup (modified from a recipe from Nostrana in Portland), it was so rich, complex, and almost smoky tasting, we thought maybe we’d accidentally put meat in it without noticing. But, we’re guessing the real reason it tastes so great is because both the beans and chard are fresh from the farm. We got ours from the farmers at Alm Hill. If you’re in Seattle, we recommend paying a visit to their stand at your local farmer’s market this weekend, and picking up some beans and a mix of their braising greens.
Good morning! On a cold fall day, a hot breakfast is a nice way to start your day. And, if you’re in a hurry, you can always wrap this sandwich in some wax paper and eat it on your way out the door.
We had leftover pesto after we made the green pizza. Rather than putting it on pasta, we were feeling sandwich-y and needed something for lunch, anyway. Hence, this…