#vegetarian blog

Bruschetta with Three Toppings

2 cups (12 oz./375 g) chopped tomatoes and/or quartered cherry tomatoes

4 cloves garlic, finely minced

1 Tbs. chopped fresh basil

Kosher salt and freshly  ground pepper

Extra-virgin olive oil

3 Tbs. unsalted butter

1 lb. (500 g) cremini  mushrooms, sliced

1 shallot, finely chopped

1⁄4 cup (2 fl. oz./60 ml) red  wine vinegar

1 cup (8 fl. oz./250 ml)  low-sodium beef broth

4 fresh thyme sprigs

Grilled Balsamic Onions (see below), chopped

1 tsp. chopped fresh sage

12 slices country-style bread, such as sourdough batard

¼ cup (1 oz./30 g) grated Parmesan cheese

1 lb. (500 g) fresh mozzarella cheese, cut into thin slices

 http://blog.williams-sonoma.com/bruschetta-with-three-toppings-3/

Coconut turmeric oatmeal :)
I used ½ cup oats, ¼ tsp ground turmeric, 1/8th tsp cinnamon, 1 cup coconut milk, 1 tsp maple syrup a pinch of salt and ¼ tsp vanilla extract and topped with nectarines, blueberry compote, desiccated coconut and pumpkin seeds