Peanut Cilantro Sriracha Toast | Gather & Dine

 This sounds like a completely wacky combination, but please do not judge before you taste.  It’s one of my new favorite things to eat.  I once saw this peanut butter cilantro toast  in a past issue of Bon Appetit and thought it sounded a bit strange, but set the idea in the back of my mind as something I might try someday.  Lately though I’ve had Thai food on my mind and suddenly the combination didn’t seem so far out anymore.  I had some extra cilantro around and decided to make this on a whim the other day. It way surpassed my expectations.  In every bite you get creamy peanut butter, refreshing cilantro, crunchy peanuts, and spicy sriracha.  Oooh yeah.  It’s just as easy to make as peanut butter and jelly, but the different layers of flavor and texture make this so much more interesting.  If you do not like sriracha, peanuts, or cilantro, then of course this isn’t for you, but give this a try if you like Thai food.  With another slice of bread on top, it’s going to be a new regular in my husband’s lunch.

Peanut Cilantro Sriracha Toast | Gather & Dine

Peanut Cilantro Sriracha Toast
  • Slice of whole grain toast
  • Peanut Butter
  • Cilantro
  • Unsalted peanuts, roughly chopped
  • Sriracha
  • Flaky sea salt, such as Maldon
  1. Spread a generous amount of peanut butter on a slice of whole grain toast. Top with fresh cilantro leaves, crushed peanuts, and sriracha. Finish by sprinkling some sea salt on top.
slightly adapted from Bon Appetit



Greek-Marinated Pork Tenderloin with Tzatziki

If you ask my daughter where her favorite place to eat is, without hesitation she’ll answer Nordstrom.  Random, huh?  Not sure if it’s actually the food for her, or simply that we usually meet there with a fun group of friends, but she loves going there.  If we eat lunch at the mall, Nordstrom is always her first choice and mine.    They seriously have great food and cater so well to kids.  This recipe comes from the Nordstrom Family Table Cookbook.  Since I like the cafe so much, I figured I would give their cookbook a try and everything I’ve made out of this cookbook has been wonderfully delicious.

The original recipe for this Greek-Marinated Pork Tenderloin calls for slicing and skewering the meat before grilling, but I thought it was simpler to grill the pork tenderloins whole and slice afterwards.  The pork is served in a pita and topped with a tomato and artichoke salad and a creamy tzatziki sauce.  The combination of the lemon-scented pork along with these accompaniments is something to be relished.  I tried taking a picture of the pork assembled in the pita, but didn’t get a good one because I was in a rush and dinner guests were waiting to be served.  This is a great meal to make for company since all of the components can be made ahead of time and the meat can be put on the grill as the guests arrive.  Everyone can assemble their own pitas to their own liking and there you go, an easy dinner party!

Greek-Marinated Pork Tenderloin with Tzatziki
  • For the Pork Tenderloin:
  • ¼ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 pork tenderloins (about 1¼ pound each)

  • For the Tzatziki:
  • ½ English cucumber, coursely chopped
  • 1½ cups plain Greek-yogurt
  • 1 tablespoon olive oil
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon minced fresh dill
  • kosher salt
  • ground black pepper

  • For the Tomato and Artichoke Salad:
  • 5 roma tomatoes, diced into ¾-inch pieces
  • 1 14.5 ounce can artichoke hearts, quartered
  • ½ cup feta cheese, crumbled
  • ½ cup pitted and sliced Kalamata olives
  • 2 tablespoons minced red onion
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon minced fresh dill
  • kosher salt
  • ground black pepper

  • Whole wheat pita bread for serving
  1. For the pork marinade, place the vinegar, lemon juice, garlic, oregano, salt, and pepper into a gallon sized ziploc bag. Close the bag and use hands to mix the marinade together in the bag. Add the pork and marinate for up to 4 hours. Allow pork to sit at room temperature for 30 minutes before grilling.
  2. For the tzatziki, place the diced cucumber in a food processor and pulse until finely chopped. In a mixing bowl, mix together the cucumber, yogurt, olive oil, lemon juice, and dill. Season with kosher salt and pepper to taste. Transfer to a serving bowl and refrigerate for at least an hour before serving.
  3. For the tomato and artichoke salad, gently combine the tomatoes, artichokes, feta, olives, onion, garlic, oregano, and dill in a mixing bowl. Season with kosher salt and pepper to taste. Let stand at room temperature for at least an hour before serving.
  4. Grill the pork on medium heat for 20-30 minutes, rotating the pork every ten minutes or so. Allow the pork to rest for 10 minutes before cutting into ½ inch-thick slices.
  5. To serve, place a few slices of pork in the middle of the pita and add some of the tomato and artichoke salad and tzatziki sauce on top. Fold up pita and enjoy!
slightly adapted from the Nordstrom Family Table Cookbook



Honey Oat Bread | Gather & Dine

This recipe was given to me by a dear friend who always brought me homemade treats whenever she came for a visit.   Her dad passed away about a year before mine did and her friendship was so helpful in the grieving process.  She’s a friend that truly listened and showed genuine concern for the struggles of others, even as she herself had her own set of hardships to overcome.  Sadly we’ve moved away and I am no longer in touch with her as frequently, but I will always remember her for her thoughtful ways.  I think of her and the friend that I would like to be whenever I make this bread.

This honey oat bread is a quick bread, but not the breakfast-as-dessert-in-disguise type of bread that so many quick breads often are.  It is only slightly sweet, which is how I prefer our breakfast breads, and is wonderfully hearty and moist.  We enjoy it plain, but sometimes like to spread some extra honey or jam on it as well.

Honey Oat Bread
  • 1 cup rolled oats, plus 2 tablespoons oats for sprinkling on bottom and top
  • 1⅓ cups whole wheat flour
  • 1 cup all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • ¼ cup melted butter
  • ¼ cup honey
  • ¾ cup milk
  1. Preheat oven to 375.
  2. Grease a 9x5 loaf pan with butter and sprinkle one tablespoon oats evenly on the bottom of the pan.
  3. In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
  4. In a medium mixing bowl, whisk together the 1 cup oats, yogurt, egg, vanilla, butter, honey. Add the milk and whisk until well blended.
  5. Add the wet ingredients to the dry ingredients and stir together until well combined, but do not overmix.
  6. Pour batter into prepared baking pan and spread evenly in the pan. Sprinkle remaining 1 tablespoon of oats over the top.
  7. Bake for 45-55 minutes, until loaf is golden brown and tester comes out clean. Cool in the pan for 15 minutes and then transfer to a cooling rack to finish cooling,
adapted from Eating Well


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