Last weekend Mama, Papa and Marta were visiting Los Angeles. We ate very well. Tripel for dinner on Friday, dessert at the Culver City Hotel, Marmalade Cafe for coffee on Saturday, lunch at the Kogi, happy hour at MB Post and dinner at Pinguini. By Sunday, when Mama and Papa were back in Michigan, Marta and I were ready to cook. We found inspiration at the Santa Monica Farmer’s Market, buying mold-ripened goats cheese from Drake Family Farms and crusty whole wheat bread. We sautéed some mushrooms with butter, buttered our bread, and added two slices of mozzarella to act as a glue for our mushrooms and goats cheese. The result, a deliciously stinky grilled cheese sandwich. We also made prosciutto wrapped asparagus and homemade kale chips. If you are looking for a way to switch up your regular menu, visit the farmer’s market with no plan, and be inspired by the ingredients.
4 Slices of Mozzarella
A chunk of Mt. Baldy Mold-Ripened Goats Cheese
4 slices of crusty yummy bread
Butter Sautéed Mushrooms
Butter for the bread
|Facetime with Colby at MB Post|
|Kogi Truck on Abbott Kinney|
Pretty self explanatory. Butter the bread, add two slices of mozzarella top with a chunk of goats cheese and mushrooms. Use a panini press and cook until golden brown.