01 Jun Celebrate 3 Fun Food Holidays in June with Tribeca Oven
We know our community of food-lovers are great at dreaming up creative ways to pair Tribeca Oven’s breads with all kinds of delectable toppings and fillings. And so while you probably don’t need a reason to slice up a baguette or French batard, just in case you do, there are three fun “holidays” coming up that celebrate delicious ingredients that happen to go beautifully with our artisan-crafted breads.
Tip: Spring and summer are busy times with so much going on and plenty of reasons to entertain, so keep these recipes bookmarked, as all of them are great snack options to feed a crowd!
National Cheese Day: June 4
Cheese, one might argue, is the ideal companion for a crusty loaf of French bread. Show your love for all-things-cheesy on National Cheese Day by curating a lovely fruit-and-cheese board. If possible, pick up some wedges from a local dairy farm or cheesemaker. One easy-to-follow trick to composing a balanced cheese board is to pick 2 or 3 kinds of cheese that have different characteristics. Think: a crumbly hunk of aged cheddar, and a creamy round of brie, or a funky blue cheese with a mild, firm sheep’s milk cheese.
Don’t forget the accouterments: Fresh fruit, like grapes, berries, and apple and pear slices, are a must, as is a loaf of great bread, like Tribeca Oven French Batard. This rustic loaf has a chewy crust with a light interior. Other cheese plate add-ons include cured meats, nuts, dried fruit (like apricots, figs and dates), honey and dark chocolate.
Tip: For the best flavor and texture, let cheese stand at room temperature for 20-30 minutes before serving.
Goat Cheese Day: June 25
Creamy, tangy and endlessly versatile, goat cheese is an all-around workhorse in the kitchen. It’s gorgeous when whipped into an airy dip, melted into a pasta sauce or crumbled over a salad. And one of the best things about goat cheese is that, because of its mild flavor, it pairs equally well with savory and sweet ingredients. That’s why it’s such a perfect choice in this a vegetarian sandwich, which features roasted sweet potatoes, goat cheese, arugula and pickled red onions layered on a Tribeca Oven Harvest Grain Baguette. This wholesome, flavor-forward whole grain loaf includes cracked wheat, flax, oats, rye and sunflower seeds, both on top of and baked into the bread!
Tip: Getting extra servings of whole grains is a nutritious choice! Learn more about why whole grains are so wholesome here.
Ceviche Day: June 28
For those summer days when it’s just too hot to turn on the oven, chilled foods are the way to go. Ceviche is a catch-all term for a marinated seafood salad (the roots of the dish can be traced back to Peru). Usually, small bits of raw fish or shrimp are dressed in citrus-y or vinegar-heavy dressing; the acid in the dressing gently cures the seafood, so it’s no longer raw. Homemade ceviche can also be made with cooked seafood! Our version of ceviche features shrimp, avocado, tomatoes and red onion served atop sliced Tribeca Oven French Batard. This bread is the ideal sturdy vehicle for a saucy snack like ceviche! Thanks to Thai Nguyen, Culinary Technologist at C.H. Guenther & Son for developing this delicious recipe.
Tip: To add a touch of heat, dice up raw jalapeno peppers and mix into the ceviche.
If you love finding new and unique ways to cook with bread, check out Tribeca Oven’s full recipe collection, including sandwiches, hors d’oeuvres, breakfast dishes, and even desserts! For more info and inspiration, check out our blog and follow us on Instagram, YouTube, Facebook and LinkedIn. To find Tribeca Oven breads near you, head to our product locator!
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