Wednesday, May 3, 2017


Sunday lunch used to be a big deal at our house when I was growing up. Never did we eat out at restaurants or swing by a drive-through because Mennonites don't believe in purchasing food (or anything else for that matter) on a Sunday.  So that was always a day we prepped a big meal in the morning before leaving for church and then finished up the cooking process when we came home. It was my favorite meal of the week.

Sunday lunch is more relaxed these days. It's usually just the two of us since our kids have grown up and have lives of their own.  While we enjoy a family dinner in the evening, at lunch time we love to eat simply, whether it's egg sandwiches, a salad with leftovers from the fridge or Thai carryout. Sometimes we call in an order at the Mexican restaurant right around the corner from our house and bring it home to eat on the patio.

This is a recipe that is perfect for Sunday lunch, although you could certainly have it on a week night.  It's from my friend Susy, a London chef-turned-mama who is an amazing recipe developer, drawing on the tastes and flavors of her childhood in Mexico.  (You really need to check out her Instagram account for other fabulous Mexican recipes.) I've made a few changes to the recipe, such as using chick peas instead of refried beans and adding micro beans and radishes as a topping. Feel free to add your own favorite ingredients, and I hope you enjoy it!


by Susy Villasuso

1.  Spread butter on about four slices of crusty, artisan bread and cut them in half. Place them on a tray and slide them into the oven to get toasty, about 10 minutes at 400 degrees should be fine.

2.  Remove the tray from the oven and top the slices of bread with a smear of refried beans or smashed chick peas. Top with grated cheese of your choice. (I used Goat Milk Gouda and Aged Cheddar.) Slide the tray back into the oven until the cheese is nice and melty.

3.  Remove the tray from the oven and drizzle with Tahini Crema (recipe below), fresh pico de gallo (recipe below), thinly sliced radishes and a handful of micro greens.

4.  Serve with squeezes of fresh lime.

Pico de Gallo
by Naomi Gingerich

4 - 6 Roma tomatoes, chopped
1/2 of a red onion, chopped
1 red pepper, chopped
2 bulbs of fresh, Spring Garlic (if using regular garlic, reduce to 2 cloves, minced)
1/2 bunch cilantro, chopped
Salt and pepper to taste
The juice of one large lime
1 tablespoon apple cider vinegar

Stir all together in a bowl and serve.

Tahini Crema

1 cup plain Greek yogurt
1 tablespoon olive oil
1 - 2 teaspoons tahini 
1 tablespoon hot sauce of your choice
salt and pepper to taste


  1. Dear Naomi I always love receiving your newsletters and this one was a lovely surprise thank you so much for sharing the mollete love ����❤️ Much love Susy xx

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