My new quick dinner-- Veggie Melts

-Leftover rustic bread from the night before, sliced
-1/2 bag of frozen veggies containing: broc., caulf., and carrots
- frozen roasted red peppers from last summer
-frozen pesto from last summer
-whatever cheese is in the fridge( mozz&parm, emmenthaller, sharp cheddar...)

Heat frozen veggies in skillet. Dump on cutting board and coarsely chop.

Place sliced bread on cookie sheet, slather on pesto (lots!), lay on chopped veggies, layer on grated cheese. Low broil until cheese bubbles. Serve with chips.

Pate

adapted from Bon Appetit

1 stick unsalted butter,soft
4 slices bacon, chopped
1 1/2 c. chopped onion
1 garlic clove, minced
12 oz. chicken livers, trimmed
1 large Granny Smith apple, peeled and chopped into small cubes
3/4 t. dried marjoram
2 hard-boiled eggs-- can still be hot
2 T. brandy
1 1/4 t. salt
parsley for garnish

Melt 1/4 c. butter in large heavy skillet over med-high heat. Add chopped bacon and saute a few minutes. Add onion and sauce until pale golden. Add garlic-- saute 1 minute more. Add livers, apple, marjoram and saute until livers are no longer pink inside and apple soft-- about 10 minutes or so.

Transfer warm liver mixture (which just sounds so gross) to food processor. Add eggs, brandy, and salt. Puree until very smooth. Process in remaining 1/4 c. butter and pepper to taste. Transfer to serving bowl and chill. Can be made up to 4 days in advance.