Healthy Mediterranean Cooking at Home

Category Archives: rolls

Classic Manhattan Clam Chowder

Ingredients

1 tablespoon olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 medium bell pepper, seeded and diced
1 pound Yukon gold potatoes, peeled and diced
1 garlic clove, minced
1 sprig of thyme
1/4 teaspoon celery seed
2 bay leaves
15 oz can chopped tomatoes
2 cups of seafood broth or clam juice
2 10-ounce cans of diced clams, drained with juice reserved
Salt and black pepper to taste
Chopped parsley
Saltine crackers for serving

Directions

Heat the oil in a dutch Oven, Add vegetables and garlic, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Add drained clam broth, seafood broth, thyme and celery seed, and bay leaves.

Partly cover the pot, and simmer gently until potatoes are tender approximately 10 minutes.

When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard. Taste and adjust the seasoning.

The chowder should be allowed to sit for a while to develop flavor. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

Homemade Shrimp Po-Boy Sandwiches

3 servings
You can buy the creole seasoning or make your own. See recipe.

Shrimp Seasoning
¼ teaspoon granulated garlic
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
1tablespoon olive oil

Rémoulade Sauce
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 Tablespoonsweet pickle relish
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely minced shallot
1 tsp. tarragon or Champagne vinegar
1 to 2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Kosher salt
A good sprinkle of paprika

Sandwich
½ lb medium shrimp shells removed and deveined
1 tablespoon olive oil
Creole seasoning
Sliced tomato
Shredded lettuce

3 French bread rolls, about 6 inches long, warmed

Directions

Make the creole seasoning and the Remoulade sauce and set them aside. Preheat the broiler to high.

Place the shrimp and creole seasoning in a ziplock bag. shake and then add the oil. shake again. Cover a sheet pan with foil and spray with cooking spray. Place the shrimp in a single layer on the prepared pan. Broil the shrimp for 2-3 minutes on each side until curled and light pink. Remove to plate.

To make the sandwiches

Spread some of the Remoulade sauce on both sides of the inside of the rolls. Add sliced tomato and shredded lettuce. Top with 1/3 of the shrimp. serve with a cup of soup.


These rolls are perfect for dinner or breakfast. They are also good for small sandwiches.

Yield 8

Ingredients

2 cups water, lukewarm
2 tablespoons granulated sugar
2 tablespoons instant yeast or active dry yeast
2 tablespoons olive oil
5 cups Unbleached Bread Flour
1 tablespoon salt

Directions

Place the dough ingredients in the large bowl on a mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl.

Turn the dough out onto a floured work surface and knead by hand for a minute or two.

Lightly coat the mixing bowl with cooking spray or olive oil. Return the dough to the bowl and cover it with plastic wrap. Allow it to rise in a draft-free place for 1 hour.

After the first rise, deflate the dough and divide it into 8 equal pieces shape each piece into a ball and cover it with greased plastic wrap.

If using a roll pan, spray each of the mold sections with cooking spray.
If you do not have a roll pan, then cover a baking sheet with parchment p[paper.

Working with one piece of dough at a time, shape it into an oval to fit the mold sections of the pan. Or shape each piece of dough into a 4-inch oval and place on the prepared baking sheet.

Cover with greased plastic wrap and let them rise for 30 minutes.

Preheat to 375°F.

Place the pan in the oven and bake them for 30 minutes, or until they’re deeply golden brown. Remove the bread from the oven and cool it on a rack.


You can buy rolls if you choose but homemade really make these sandwiches. Serve the sandwiches with pickles and your favorite sandwich sides.

Italian Sub Rolls

6 rolls

Ingredients

Overnight Starter
3/4 cup (85g) Unbleached All-Purpose Flour
1/2 cup (113g) lukewarm water
1/8 teaspoon instant yeast

Dough
2 teaspoons instant yeast
2/3 cup (152g) lukewarm water
2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons (8g) salt

Directions

To make the starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.

To make the dough
Combine the starter and the remainder of the dough ingredients, and mix and knead by hand, or using a stand mixer, to make a smooth dough.

Place the dough in a lightly greased bowl. Cover it, and let it rise at room temperature until it’s very puffy, about 90 minutes, turning it over and gently deflating it after 45 minutes.

Turn the dough out onto a lightly oiled work surface. Divide it into six equal pieces.

Roll the pieces into cylinders, 4 1/2″ in length. Flatten the cylinders slightly; dough rises more in the center, so this will give a gently rounded top versus a high top.

Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until almost doubled, about 45 minutes. While they’re rising, preheat the oven to 425°F.
Bake for 20 to 25 minutes, or until the internal temperature reaches 190°F.

Remove the rolls from the oven and transfer them to a rack to cool. Store, well-wrapped, at room temperature for several days.

Easy Philly Cheesesteak Sandwiches

2 servings

Ingredients

1/2 large onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 garlic clove, grated
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried Italian seasoning
Kosher salt
Freshly ground black pepper
10 oz shaved deli roast beef
Extra-virgin olive oil
2 sub rolls, split
4 thin slices of Provolone or American or Processed cheese, about 1 ounce each

Directions

In a mixing bowl combine the onion, peppers, garlic, oil, and Italian seasoning. Season with salt and pepper and toss to coat evenly.

Spread the vegetables on a stovetop grill pan or large skillet in a single layer. Grill over high heat until they start to brown and are tender, about 6 minutes, stirring occasionally. Transfer to a bowl.
Place the beef slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat.

Grill the steak slices on the grill pan over high heat, 1 minute, Turn the beef slices over with a wide spatula and cook for 1 minute

Warm the rolls.
Build the sandwiches with cheese on the bottom, meat, onions, and peppers. Serve warm.

 


Serve with Sausage and Peppers. Recipe follows.

Ciabatta Rolls

Starter
1 1/2 cups Unbleached All-Purpose Flour
1 cup room temperature water
1/16 teaspoon instant yeast
Or you can substitute 1 3/4 cups of sourdough starter
To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly.

Dough
All of the starter (from above)
2 teaspoons instant yeast
3 cups Unbleached All-Purpose Flour
2 1/4 teaspoons salt
2 tablespoons Baker’s Special Dry Milk or nonfat dry milk powder
1 cup lukewarm water
3 tablespoons olive oil

To make the dough: Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky.

Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy.
Turn the dough out onto a well-floured surface, and shape it into a 6″ x 12″ rectangle. Using a bench knife, cut out eight 3″ square rolls. Space the rolls out evenly on the board. Let them rise for about 45 minutes, covered with a thin kitchen towel until they’re puffy.
Place a baking stone in the top third of the oven, and preheat the oven to 450°F. With a wide spatula place the rolls on the hot baking stone.
Bake the rolls for 15-18 minutes, until they’re golden brown. Remove them from the oven, and cool on a rack.
Yield: 8 rolls.

 

Sausage and Peppers

Ingredients

1 tablespoon olive oil
1 1/2 lbs hot Italian Sausage, sliced into 1/2-inch pieces
1 large onion, diced
2 bags of mini bell peppers, stems sliced off
2 garlic cloves, finely chopped
2 cups finely chopped Italian tomatoes
1 teaspoon dried Italian seasoning
Salt and pepper to taste

Directions

Heat the oil in a large skillet with a cover. Add the sausage and cook until lightly browned. Add the onion and peppers and stir fry for about 5 minutes. Cover the pan and let the mixture simmer for about 15 minutes. Add the tomatoes and seasoning and simmer the mixture covered for 15 minutes more.


America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

So how did we come by the cheesesteak? Here is how the legend goes:

During the 1930s in the Italian immigrant section of South Philadelphia, brothers Harry and Pat Olivieri sold hot dogs and sandwiches. Tired of hot dogs, Pat suggested that Harry go to a store and buy some beef. Harry brought it back, sliced it up and grilled the beef with some onions. The brothers piled the meat on rolls and were about to dig in when a cab driver arrived for lunch and smelled the meat and onions. Pat never got a bite because the cab driver asked how much? Pat didn’t know what to charge, so he charged a nickel. The cab driver supposedly said, Heyforget about those hot dogs, you should sell these. It was not until 20 years later that cheese was added to the sandwich by longtime employee, Joe Lorenzo, who was tired of the usual preparation and added some cheese.

According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but also not too hard.

In 1940, the brothers opened Pat’s King of Steaks at 1237 East Passyunk Avenue. The business has been there ever since, open 24 hours a day. Cheez Whiz was added to the steak and onions starting in the 1960s, and provolone, American cheese, and pizza sauce later became options along with various condiments and side dishes.

In 1970, Pat Olivieri retired and moved to southern California. A dispute over ownership broke out with Pat’s lawyer son, Herbert, on one side and Harry and his children, Frankie and Maria, on the other. In 1974 Pat died, and later Frankie bought the business out.

The reason the cheesesteak really blossomed was because of Pat himself. He was a larger-than-life figure who visited local theaters and concert halls, bringing steak sandwiches to the stars, then luring them back to his shop and taking pictures of them eating. He spread the word about his sandwich all over the world via these celebrities and they made him into a star.

Here is how I make this sandwich at home.

Ingredients

2-3 tablespoons vegetable oil
1 extra-large onion diced
1 pound ribeye steak fat removed, very thinly sliced and each slice cut in half lengthwise
1 teaspoon salt
1 teaspoon black pepper
1 (8-inch long) Italian loaf, 2 hoagie rolls or 2 baguettes, heated
4-6 slices Provolone or American cheese or both
Hot peppers or ketchup, optional

Directions

Heat a stove-top griddle or frying pan over medium heat. Once hot, add 2 tablespoons of oil and the diced onions. Cook onions for 2 to 3 minutes until they are just beginning to brown.

Add the sliced meat and more oil if needed. Cook 4 to 5 minutes, using a spatula to continually move the steak around and break it up into smaller pieces. Cook until all of the pink is gone. Sprinkle the meat and onion mixture generously with salt and pepper.

Separate meat into two piles for each cheesesteak sandwich. Place 2-3 slices of cheese on each pile of steak and let them melt slightly.

Invert a warm hoagie roll on top of each pile. Allow to heat for 1 minute.

Use a long spatula to scoop the cheesesteak and roll off the griddle/frying pan. Flip the sandwich over onto a serving plate and add your favorite optional toppings, and serve.

 


Oven BBQ Pulled Pork

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 pounds) pork shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 cup cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/2 cup packed brown sugar
2 garlic cloves, grated
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Burger Rolls and Cucumber Salad

Directions

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan, uncovered, and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun and top with some of the remaining sauce.

Cucumbers in Dilled Sour Cream

Makes About 2 Cups

Ingredients

2 large cucumbers, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
3 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons green onion (scallions), minced
2 tablespoons white wine vinegar
1 tablespoon honey or sugar
1 tablespoon chopped fresh dill or 1 teaspoon dried

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then pat dry with paper towels.

Combine mayonnaise, sour cream, onion, vinegar, honey, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.


Sub/Po-Boy Rolls

I like to make these sandwich rolls ahead and keep them in the freezer to make sandwiches for dinner or for company. Of course, you can use store-bought rolls also.

Makes 6 rolls

Ingredients

3 cups bread flour
1 Tablespoon dry active yeast
1 Tablespoon granulated sugar
1 Tablespoon vegetable shortening( I use Spectrum)
1 1/4 cups warm water
1 1/2 teaspoons kosher salt

Directions

In a stand mixer fitted with a dough hook combine the flour, yeast, sugar, shortening, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours or until doubled in size.

Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough into 6 (about 4-ounces each) balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 6-inch long roll. Place the rolls onto a large parchment-lined baking pan, cover with a damp cloth, and set aside in a draft-free space to rise for 1 hour.

Preheat the oven to 375º F. Bake the rolls until light golden brown, about 25-30 minutes. Transfer to a wire rack to cool completely. Freeze in ziplock freezer bags for future use.

Grilled Sausage & Pepper Sandwiches

Serve with a mixed green salad.

Ingredients

Sub (Hoagie) Rolls, homemade or store-bought
10 Italian Sausage links (any type)
Olive oil
2 garlic cloves minced
4 bell peppers (red, orange, yellow and green) seeded and sliced
2 sweet onions, peeled and sliced into rings.
Crushed red pepper
Salt

Directions

Pour 2 tablespoons oil into a large saute pan and add the garlic. Heat the oil and then add the peppers, onions, salt, and crushed pepper to taste, cover the pan, turn the heat to low and let the mixture cook while the sausages grill.

Heat an outdoor grill or stovetop grill pan. Brush the sausage links with olive oil. Turn the heat down to medium-low and grill the sausages for 20-30 minutes or until they reach an internal temperature is 145 degrees F. Split the rolls, brush with oil and lightly grill the cut sides.

Place the grilled sausages in the skillet with the peppers and onions. Heat for a few minutes.
Serve a sausage link in each roll and top with some of the onion and pepper mixture.

Brisket Sandwiches

This sandwich uses leftover BBQ brisket and coleslaw. See the recipes on this post.

Corn-on-the-cob is a great side dish for this sandwich.

Ingredients

BBQ Beef Brisket
BBQ Sauce
Red Cabbage Coleslaw
Sub Rolls
Cheese Slices (white American, white cheddar, or your favorite

Directions

Shred some of the leftover brisket and reheat it, adding additional BBQ sauce.
Lay the bottom of the rolls in a single layer on a baking sheet. Top with sliced cheese and broil until melted, approximately, 1-2 minutes.
Place the desired amount of shredded brisket on top of the cheese covered bread half and add a layer of coleslaw. Place the top half of the bread on top and serve with plenty of napkins.


Philly-Style Steak Sandwiches

2 sandwiches

Ingredients

1 medium yellow onion, thinly sliced
1 small bell pepper, thinly sliced
1 garlic clove, grated
1/2 teaspoon dried oregano
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1 boneless rib eye steak, about 10 ounces and about 1 inch thick, trimmed of all fat
2 hoagie (Italian sub) rolls, split
2 thin slices white American cheese, each folded in half
2 thin slices provolone cheese, each folded in half

Directions

Cut the steak into paper-thin slices.
In a medium bowl combine the onion, peppers, garlic, olive oil, and oregano. Season with salt and pepper and toss to coat evenly. Set aside.
Heat a skillet (with a cover) and add the butter. Add the steak slices and cook quickly, about a minute on each side. Remove the steak to a plate and add the vegetables to the skillet.
Cook the vegetables until they are soft and tender, about 5 minutes, stirring occasionally. While still in the pan, divide the vegetable mixture into two long piles. Divide the steak slices in half and place on top of the vegetables. Place a folded slice of provolone cheese and a folded slice of American cheese on top of each steak mound. Cover the pan and heat on low just until the cheese begins to melt.


Brush the cut sides of the rolls with a little olive oil and toast under the broiler just until lightly brown. Place one steak mound on each role and serve.

Mixed Green Salad With Homemade Ranch Dressing

Dressing

1/2 cup sour cream
1/4 cup buttermilk
1 1/2 tablespoons. fresh lemon juice
1 clove garlic, grated
1/4 teaspoon Louisiana-style hot sauce
¼ teaspoon black pepper
1 tablespoon chopped chives
Salad
1 head Boston or Bibb lettuce
1 bunch arugula
8 cherry tomatoes, sliced
1/2 cucumber, peeled and sliced into half moons
¼ of a red onion sliced thin

Directions

In a small bowl, whisk together the sour cream, buttermilk, lemon juice, garlic, hot sauce, and pepper; stir in the chives.
In a large bowl, toss together the lettuce, arugula, tomatoes, red onion, and cucumbers. Drizzle with some of the dressing and serve the remaining dressing on the side.


Making a BBQ dinner for friends is a great way to entertain, especially if the weather cooperates. I enjoy having guests for dinner and I usually plan my menu with dishes that can be prepared ahead of time. That way I am able to spend time with friends rather than doing a lot of food preparations while they are visiting.

You may have noticed that more and more of your friends are following different diets. Some are only eating low carb foods, others are on a Paleo diet, some are diabetic, others vegetarian and some vegan. It is a good idea to check with your friends to see what they can eat. I am always open to planning variations of what I am making to accommodate their diets. In this case a few friends are following a vegan diet, so instead of 8 beef burgers, four are beef and four are made from oats and beans. These vegan burgers are great on the grill, hold up perfectly and do not fall apart. Just be sure your grill is well oiled.  The rest of the menu works for everyone.

Beef Burgers

For 4 servings

Ingredients

20 oz (1 ¼ lbs grass-fed organic ground steak for burgers
Steak seasoning (I like Penzey’s Chicago seasoning)
1 large sweet onion, cut into 4 ½ inch thick slices
Olive oil cooking spray
4 wheat burger buns

Directions

Shape the meat into four equal patties, about 5 oz each.

Sprinkle the steak seasoning on both sides of the patties and spray each with olive oil cooking spray.

Coat the onion slices on both sides with cooking spray

Heat an outdoor grill on high. Oil the grill grates. Place the burgers on the grill, cover, cook turning once, for a total of 8 minutes.

Place the onion slices on the grill and cook until grill marks form on the bottom, turn them over with a wide spatula and cook the second side for a total of about 4 minutes.

Toast the rolls at the same time. Place the burgers on the bottom half of the rolls and top with a grilled onion slice.

Serve with ketchup and your favorite burger condiments.

Vegan Bean and Oat Burgers

For 4 servings

Ingredients

1/2 sweet onion, minced
1 tablespoon tomato ketchup
1 tablespoon tamari or soy sauce
1 tablespoon Dijon mustard
3/4 cup oats
1/4 cup dry pinto beans
1/4 cup dry red or black beans
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 medium carrot, grated
2 cloves garlic, grated
1 tablespoon olive oil, plus extra for grilling

For Serving
Grilled Onion slices
4 wheat burger buns
Ketchup or other condiments

Directions

Soak the beans overnight in water to cover and cook the next day for 30 minutes. Drain and cool.

Place the oats in the bowl of the processor and process until finely ground.

Add the 1 tablespoon of olive oil and the remaining ingredients and process until smooth.

Remove the mixture from the processor and shape into four patties. Cover with plastic wrap.

Chill in the refrigerator for a few hours or overnight before grilling.

Brush the patties with olive oil and place on an oiled grill.

Cook for 4 minutes on each side or until golden brown. Place on toasted buns and add a grilled onion slice. Serve with ketchup or other condiments.

Whole-Wheat Burger Buns

6 buns

Ingredients

1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 tablespoons vital wheat gluten
1 1/2 teaspoons instant dry yeast
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups warm water
2 teaspoons honey
3 tablespoons vegetable oil

Directions

In the bowl of an electric mixer with the paddle attachment, stir together the flours, yeast, salt, wheat gluten and baking soda.

Add the warm water, honey and oil. Mix on medium speed until the dough comes together around the paddle.

Switch to the dough hook and knead on low until the dough is smooth but slightly sticky.

Place in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside for 2 hours until the dough has risen.

Punch down the dough and divide into 6 smooth balls

Place the buns on a lightly greased and floured baking sheet, a few inches apart or in a greased burger baking pan.

Flatten the tops slightly with your fingers, and let the buns rise for an hour.

Preheat the oven to 375 degrees F. Place the buns in the oven and bake for about 15 minutes.

Remove to a rack and allow the buns to cool.

Zucchini Fennel Salad

Ingredients

Salad
1 large zucchini, sliced very thin
Half red onion, sliced very thin
1 small fennel bulb, thinly sliced
12 Italian green olives, pitted and chopped

Dressing
3 tablespoons orange juice
3 tablespoons extra virgin olive oil
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, grated
1/4 teaspoon orange zest

Directions

In a large serving bowl, combine the zucchini, onion, olives and fennel.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.

Pour over the zucchini mixture and toss to coat. Refrigerate for several hours until chilled before serving.

Peach Crisp

Ingredients

Filling
4 cups peaches, peeled and sliced (about 8 medium peaches)
2-3 tablespoons agave nectar, depending on the sweetness of the peaches

Topping
½ cup all-purpose flour
½ cup oats
1/3 cup chopped pecans
1/4 – 1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil

Directions

Preheat the oven to 350ºF.

In a large bowl, combine the fruit and the agave nectar. Spread the mixture evenly in an 8×8-inch baking pan.

In a medium-sized bowl, combine the flour, oats, pecans, brown sugar and cinnamon.

Stir the oil into the topping mix with a fork until you get a crumbly mixture forms.

Sprinkle this mixture evenly over the fruit in the baking pan.

Bake for 50 minutes, until the fruit is bubbling and the top is golden.

 


Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?

Sausage and Pepper Sandwiches

A mixed green salad is perfect to complete this meal.

2 servings

Ingredients

1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls

Directions

Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.

Heat the olive oil over medium-low heat in a large, deep skillet with a lid.

Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.

Heat the mixture until hot.

Fill the rolls with the sausage mixture and serve.

Italian Grilled Chicken Sandwiches

Serve this sandwich with sweet potato fries and pickles.

2 servings

Ingredients

4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves

Directions

Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.

Place in the refrigerator for about 30 minutes.

Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.

If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.

Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.

Arrange the chicken and then the roasted bell peppers on top of the cheese.

Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.

Top each sandwich with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.

Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.

Cook the sandwiched until brown on the bottom.

Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.

Transfer to a cutting board and cut in half.

Eggplant Parmesan Sandwiches

2 servings

Ingredients

2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:

Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/

Directions

Heat the oven to 375 degrees F.

Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.

Wrap the sandwiches in the aluminum foil and place on a baking sheet.

Bake the sandwiches for about 15- 20 minutes, until hot.

Serve with pickled Tuscan peppers.

Vegan Summer Garden Sandwich

1 serving

Ingredients

Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce

Directions

Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.

First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.

Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.

Vegan Creamy Italian Salad Dressing

Adapted from Vintage Kitty

Makes 16 tablespoons

Ingredients

1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste

Directions

Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.

Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.

Blend until the mixture is smooth.

Add fresh parsley and pulse. Season with salt and pepper to taste.

Store in the refrigerator up to one week



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