Inviting friends for lunch is a relaxing and easy way to entertain. The menu can be a few simple combinations that can be prepared ahead of time and assembled just before your guests arrive. This will give you plenty of time to spend with your guests. No fancy desserts needed. I usually just serve fruit.
Creamy Mushroom Soup
As made below, the soup will be a great menu choice for your friends who eat a vegan or vegetarian diet. Walnuts and dried mushrooms are used to thicken this soup without flour. However, if you would like it to be even creamier and non-vegan, add 1 cup of heavy cream.
Ingredients
1 tablespoon extra-virgin olive oil
4 oz dried morel mushrooms
4 oz dried chanterelle mushrooms
4 oz sliced cremini or button mushrooms
1 onion, diced
2 shallots, minced
½ cup diced celery
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon salt
½ cup dry sherry
8 cups vegetable broth
1½ cups chopped walnuts
½ teaspoon ground pepper
2 tablespoons sliced fresh chives
Directions
In a medium Dutch Oven or large saucepan, place the dried mushrooms and cover with 5 cups of water. Cover the pan and bring the water to a boil. Remove the pan from the heat and let the mushroom rest in the water for 30 minutes. Drain. Rinse out the pan.
Heat the oil in the pot over medium-high heat. Add the onion, shallots, celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the soaked dried mushroom and sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.
Add the broth, pepper and walnuts. Bring to a simmer and cook for 30 minutes.Remove the pot from the stove. Puree the soup in the pot with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. Return the pot to the heat. Add the fresh cremini mushroom and simmer the soup for 20 minutes more. Serve the soup topped with chives.
Creamy Avocado Dressing
If you would like a thinner dressing, add up to a 1/2 cup of water.
Ingredients
3 ripe medium avocados, peel and pit removed
2 tablespoons fresh lemon juice
1/4 cup olive oil
3 cloves garlic
2 teaspoons sea salt
1/4 teaspoon coarse black pepper
1/2 cup water
1/4 cup chopped fresh parsley or 1 tablespoon dried
2 tablespoons honey or sweetener of choice
Directions
Place all the dressing ingredients in a high-powered blender or food processor.
Process until completely smooth.
Use as a dressing over salad or serve as a dip. Great on tomatoes.
Salad Plate
Any of the following ingredients can be arranged in an attractive way on individual salad plates.
All these ingredients are delicious with the Avocado Dressing.
Soft greens/lettuces to line the plates
Sliced Pears, dipped in lemon juice
Sliced cooked beets
Sliced cooked hard-boiled eggs
Celery sliced on the diagonal
Red onion, sliced thin
Thin strips of baked ham or turkey
Thinly sliced plum tomatoes
Radishes, sliced thin
Toasted pistachio nuts or any toasted nuts
You may have family or friends visiting for the holidays who follow special diets. If you plan ahead and with just a few ingredients changes, many of the Thanksgiving recipes can be adapted to meet the needs of vegan, vegetarian, gluten-free and low carb diets. Have a wonderful Thanksgiving, Everyone.
Vegan Gravy (or Regular or Gluten-Free)
Kitchen Bouquet is a browning sauce that you can find in the grocery store next to the A1 and Worcestershire Sauce. It helps to add a brown color to the gravy. There are several brands of browning sauce available, but I use this one. Since 2006 this vegan sauce has been gluten-free. It is made from a base of carrots, cabbage, turnips, parsnips, celery and onion.
You can use this same recipe for everyone by make a second batch and using chicken broth in the second batch for regular diets. To make this gravy Gluten-Free, use gluten-free cornstarch to thicken the gravy. Gluten-free gravy also works for low carb dieters.
Ingredients
1 tablespoon olive oil
1 shallot, minced
1 small garlic clove, minced
4 ounces mushrooms, chopped
1 cup low sodium vegetable stock
2 heaping tablespoons unbleached all-purpose flour
1/4 teaspoon each salt, pepper and dried thyme
1/4 teaspoon Kitchen Bouquet, optional
Directions
Warm the oil in a saucepan over medium heat. Add the shallot, garlic and mushrooms and cook for 10 minutes, stirring frequently.
Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.
Stir in the flour with a whisk and reduce heat to low. Cook for another minute or two.
Slowly add the vegetable broth while whisking to reduce clumps. Then add in the salt, pepper and thyme and whisk again.
Stir in the Kitchen Bouquet, if using.
Reduce the heat to a simmer and continue to stir until it reaches the desired thickness, about 5-10 minutes.
Thanksgiving Sausage Stuffing
To make this recipe gluten-free use cornbread instead of Italian bread in the recipe. The gluten-free cornbread recipe is below.
Ingredients
8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon dried poultry seasoning
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth
Directions
Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.
Cook, breaking up the sausage with a wooden spoon or spatula, until light brown, about 5 minutes.
With a slotted spoon, transfer the sausage to the bowl of cubed bread.
In the fat left in the pan, sauté the onions, celery and garlic until the onions are just beginning to brown, 8 to 10 minutes.
Stir in the thyme, sage, salt and peppers, cook 1 minute and, then, add the mixture to the cubed bread.
Add the broth to the bread mixture; stir until well combined.
Place the stuffing in a large baking dish and bake in the oven for the last hour that the turkey cooks.
Gluten-Free Cornbread
This can be made several days ahead.
Ingredients
2 cups (264 g) coarsely ground yellow cornmeal (gluten-free)
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 large egg at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk, at room temperature
4 tablespoons honey
Directions
Preheat the oven to 400°F. Grease an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well.
In separate bowl, mix the egg, butter, buttermilk and honey, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.
Pour the mixture into the prepared pan.
Bake for 20-30 minutes or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.
Cool completely and cut up into cubes.
Vegan Thanksgiving Stuffing
Ingredients
3 cups sourdough wheat bread (made without dairy or eggs) cut into cubes
4 oz mushrooms, sliced
1/4 cup chopped pecans
2 tablespoons olive oil
1/4 cup chopped fresh sage leaves
1 leek white part only, finely chopped (about 1/2 cup)
1 large rib celery finely chopped
1 clove garlic, minced
1 cup vegetable stock
Chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Directions
Heat oil in a pot over medium-high heat until shimmering.
Add chopped mushrooms and cook, stirring frequently, until all moisture has evaporated, about 8 minutes.
Add sage and continue to cook, stirring, until mushrooms are well browned, about 5 minutes longer.
Add leek, celery, garlic and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley, and chopped pecans.
Add stock to the bread cubes and fold in the cooked vegetables until evenly mixed. Season to taste with salt and pepper.
.
Transfer mixture to a greased baking dish cover tightly with aluminum foil, and bake with the turkey until hot throughout, about 30 minutes.
Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer.
Vegan Stuffed Squash
Serve this dish instead of turkey for your vegan or vegetarian dinners.
To make this recipe for non-vegans, add a ½ cup of cooked lean ground pork to the stuffing.
Directions for preparing the squash:
Cut a thin slice off from the top & bottom of one acorn squash (just enough to leave a flat edge, so the squash can stand up on both ends).
Cut the squash in half, horizontally, so you have two bowl shapes. Scoop out the membranes and seeds and discard.
Place the squash in a baking dish cut-side up. Brush the inside with the olive oil and sprinkle with salt & pepper.
Roast the squash for about 30 minutes.
Filling
Combine the following:
2 tablespoons minced onion
2 tablespoons diced celery
1/4 cup diced, peeled pear
1/4 cup diced, peeled apple
2 tablespoons fresh cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 cup cooked brown rice
Place the filling mixture in the partially cooked squash halves. Place the filled squash in the oven and bake 20 minutes.
Easy Vegan or Gluten Free Pumpkin Pie
The pumpkin filling can be used for either pie.
Ingredients
Pat-in-the-Pan Vegan Crust
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water
Vegan Pie Filling Directions
Whisk together the flour, salt, sugar and baking powder. Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a 9 inch pie pan and up the sides.
A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.
Chill in the refrigerator while you make the filling.
Pat-in-the-Pan Gluten-Free Crust
1 1/3 cups gluten-free flour mix
1/2 teaspoon salt
1/3 cup olive oil (or alternative oil)
5 tablespoons cold milk (or cold plant milk)
Gluten-Free Pie Crust Directions
Mix together the flour and salt in a medium-sized bowl.
Blend oil and milk together in a separate bowl.
Add wet ingredients to dry ingredients and combine.
Place dough into a 9 inch pie plate and press the dough firmly onto the bottom and up the sides of the pie plate.
Place the pie crust in the refrigerator while you make the filling.
Pumpkin Pie Filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup unsweetened plain almond milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch or arrowroot powder
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt
Filling Directions
Preheat the oven to 350 degrees F.
Add all the pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings, if needed.
Pour the filling into the chilled pie crust and bake for about 60 minutes.
The crust should be golden brown and the filling should still be set.
Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.
Low-Carb Pumpkin Pie
Ingredients
Crust
2¼ cups almond flour
½ teaspoon salt
4 teaspoons sugar substitute (1:1 with sugar)
3 tablespoons butter, softened
1 large egg at room temperature, beaten
Filling
2 cups pumpkin puree
1/2 cup heavy cream
1/2 cup 1:1 sugar substitute
2 teaspoons vanilla extract
1 tablespoon pumpkin spice
1/2 teaspoon kosher salt
2 large eggs at room temperature, beaten
Directions
Preheat oven at 350 degrees F.
In a medium bowl, mix together all the crust ingredients until a dough forms.
Press the dough into 9-inch pan and bake for 10 minutes.
Whisk together the beaten eggs, pumpkin puree, vanilla, spices and sweetener. Mix well.
Add the heavy cream until fully combined.
Pour into pie crust and bake for 40-50 minutes or until toothpick (or knife) inserted comes out clean. Let cool completely.
Having cookies on hand during the holidays for family members and friends who have special diet concerns makes for easy and thoughtful entertaining. All the recipes below are easy to make, are small batch and freeze well in air tight storage containers. They are delicate until cooled, so it is important to let the cookies cool and set on the baking sheets before removing them to a rack or kitchen towel to cool completely. Once cool, they are easy to handle. My husband does not have any special diet needs, but he tested all these cookies for me and said, “they were great”. So even if you do not have special diet concerns, you can enjoy these cookies also.
Vegan Ginger Almond Cookies
Makes 16-18 cookies
Ingredients
1 1/2 cups of almond flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 cup almond butter
1/4 cup pure maple syrup
2 tablespoons molasses
Topping
1/4 cup crystallized ginger, grated
1/4 cup finely chopped almonds
Directions
Combine the first five ingredients (flour-cinnamon) and set aside.
In a mixing bowl, beat the almond butter, maple syrup and molasses until thoroughly combined.
Add the dry ingredients and beat well to combine.
Refrigerate dough for 30 minutes before baking
Preheat oven to 350º F and line two cookie sheets with parchment paper
Combine the grated ginger and chopped almonds in a shallow dish.
Using a cookie scoop form the cookie dough into balls and roll the cookie dough ball over the crystallized ginger/almond mixture.
Flatten the cookie balls lightly with your hand, and place them on the prepared cookie sheets.
Bake about 12 minutes – oven temperatures. Rotate the pans halfway through the cooking time.
Allow cookies to cool on the pans for ten minutes before moving them to a wire rack or kitchen towel to cool.
Low Carb-Gluten Free Almond Logs
Makes 16 -18 cookies
Ingredients
1 stick salted butter, at room temperature (1/2 cup)
1/8 teaspoon kosher salt
1/2 cup granulated sugar substitute
1/2 teaspoon vanilla extract
1 teaspoon almond extract
2 cups finely ground almond flour
1/2 cup sliced almonds, chopped
Directions
Heat the oven to 350 degree (F) and line two cookie sheets with parchment paper.
Beat the butter, salt and sweetener until fluffy. Add the vanilla and almond extracts and blend well.
Add the almond flour and beat until just blended to a stiff dough.
Using a cookie scoop, form the dough into balls. Roll each ball into a 3 inch log.
Spread the chopped almonds in a shallow container.
Roll the logs in the chopped almond pieces.
Place the logs on the prepared cookie sheets and bake in the preheated oven for about 15 minutes or until lightly golden.
Rotate the pans halfway through the baking time.
Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.
Remove to a kitchen towel to cool completely.
Nut Free Sugar Cookies
Makes about 16-18 cookies
Ingredients
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups self-rising flour
1/4 cup colored sugar or sprinkles, for topping the cookies
Directions
Preheat the oven 375 degrees F and line two cookie sheets with parchment.
Cream butter and sugar together until fluffy. Add egg and vanilla, mix.
Add flour, mixing thoroughly.
Using a cookie scoop, form the dough into balls.
Dip the top half of the balls in the colored sugar.
Place the cookies on the prepared cookie, sheets two inches apart, and gently press down on the cookie to lightly flatten.
Bake in the preheated oven for about 12 minutes. Rotate pans halfway through baking.
Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.
Remove to a kitchen towel to cool completely.
Egg and Dairy Free Oatmeal Chocolate Chip Cookies
Makes about 20 cookies
Ingredients
1/4 cup packed brown sugar
1/4 cup granulated white sugar
8 oz unsweetened applesauce
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/3 cup chocolate chips
Directions
Preheat oven at 350 degrees F and line two cookie sheets with parchment .
Mix sugars and applesauce together. Cream well. Add flour, baking powder, salt and cinnamon. Mix well.
Add oats and chocolate chips. combine.
Using a cookie scoop drop the balls of dough on the prepared cookie sheets. These cookies do not spread.
Bake about 12 minutes, rotating the pans halfway through the baking time.
Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.
Remove to a wire rack or kitchen towel to cool completely.
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
Here in the south, October is still summer but the markets like to think it is fall. So lots of squash, greens, cabbage, cauliflower, broccoli, green beans, potatoes, apples and grapes are available. I have posted below several recipes that take advantage of the fall harvest.
Nearby Farmers’ Market
If you have freezer space, this is also a good time to freeze some of fall’s abundance to use in the winter. Only use fruits and veggies in excellent condition that have been thoroughly cleaned. Most vegetables you plan to freeze should be blanched for two to five minutes. Blanching — the process of heating vegetables with boiling water or steam for a set amount of time, then immediately plunging them into cold or iced water — stops enzyme activity that causes vegetables to lose nutrients and change texture. The cooled veggies can then be packed into plastic freezer bags, jars or other freezer-safe storage containers.
Fruits or blanched vegetables can also be patted dry with clean kitchen towels, frozen in a single layer on cookie sheets and then put into containers. Using cookie sheets for freezing ensures that the fruits and vegetables won’t all stick together, so that you can remove a portion at a time from the container. Using this method is best for freezing berries. Berries should not be blanched, just washed and dried before freezing. Chopped onion and chopped bell peppers for cooking can also be frozen without blanching.
Here is a handy chart on how to blanch vegetables for freezing.
Mediterranean Tomato Salad
Serve this salad with grilled steak.
Ingredients
- 2-3 large ripe tomatoes, sliced thin
- One large red onion slice, cut ¼ inch thick and quartered
- ½ cup oil cured olives, pitted and halved
- ¼ cup crumbled feta cheese
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
Directions
Whisk together the oil, vinegar, oregano and black pepper.
Arrange the tomatoes on a serving plate and distribute the onion, olives and cheese over the tomatoes. Drizzle with the dressing.
Let the salad sit at room temperature for an hour before serving.
Fall Vegetable Minestrone
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 whole celery stalks with leaves, diced
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1 cup green beans, cut into 1 inch pieces
- 1 clove garlic, minced
- 1 teaspoon dried oregano or basil
- 1/2 teaspoon freshly ground pepper
- ½ teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cups water
- 1/3 cup whole-wheat orzo pasta
- Two 15-ounce can diced tomatoes
- One 15-ounce can chickpeas, rinsed
- Salt to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions
Heat oil in a large saucepan over medium heat. Add the diced celery, onion, carrot, garlic, oregano and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add broth and water and bring to a boil. Add orzo and green beans. Cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, chickpeas and paprika.
Cook over medium heat until steaming-hot, 3 to 5 minutes.Taste and add salt to your liking.
Ladle into soup bowls and garnish with cheese,
Lemon Leek Spaghetti
This recipe is a great side dish for grilled or baked fish.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter, divided
- 2 garlic cloves, minced
- 1 leek, trimmed, cut in half lengthwise, and thinly sliced
- 1/2 cup lower-sodium chicken broth
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh flat-leaf parsley
- 1 tablespoon capers, rinsed
- Salt & black pepper
- ½ cup grated Parmesan cheese
Directions
Cook pasta, al dente, according to package directions. Drain.
Melt 1 tablespoon butter in a skillet over medium-high heat. Add garlic, leek, and 1/4 teaspoon each of salt and black pepper; sauté 4 minutes.
Add broth and juice; cook 2 minutes or until the liquid is reduced by half. Remove the skillet from the heat; stir in remaining 1 tablespoon butter.
Add the pasta and capers to the leek mixture; toss well to combine and sprinkle with parsley and cheese.
Butternut Squash Gratin
Serve this dish with ribs or pork chops.
Serves 6
Ingredients
- 1 Granny Smith apple, peeled, cored and diced
- 1 clove garlic, very finely chopped
- 3 teaspoons extra-virgin olive oil, divided
- 1 large leek, cleaned and sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 small butternut squash (about 1 pound), peeled, seeded and diced
- 1/4 cup chopped fresh parsley
- 1 tablespoon freshly grated lemon zest
- 1 1/2 cups panko breadcrumbs
Directions
Preheat the oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with 1 teaspoon of the oil.
Place the garlic and sliced leeks in the bottom of the prepared baking dish. Season with salt and pepper.
Arrange the squash and apple cubes on top of the leeks. Season with salt and pepper. With a rubber spatula toss the mixture until evenly combined.
Cover the tightly with foil and bake until the squash is very tender, about 1 hour.
Combine the breadcrumbs with the remaining oil, the lemon zest and parsley. Sprinkle over the squash and bake, uncovered, until the crumbs is golden, 15 minutes longer.
My blogger friend and artist, Wendie, asked me to consider creating some vegan dishes for my blog. I told her I would consider it, if I could come up with ideas that did not use processed vegan foods. To me a true vegan dish should be made from plants without the addition of meat substitutes or processed dairy substitutes and dressings.
Note: If you are making a vegan dessert then the sugar you use must not have been processed with animal products, as most regular sugar products are. Did you know that? Here is some information on how sugar is processed. Look for brands that say organic, fair trade or vegan on the label.
Of course, the recipes in my menu must be Italian and I did include some olive oil. I consider olive oil to be a healthy oil and part of the vegan diet, since it is a plant-based food.
If there are health issues, then leave it out and use vegetable broth for sautéing, but for most of us olive oil is needed to create a flavorful dish.
Here is my take on a great tasting vegan dinner using all natural, easy to find ingredients. Try it for your next Meatless Monday dinner.
Pureed Celery Soup
Ingredients
- 2 tablespoons olive oil
- 2 leeks, light green and white sections, diced
- 2 garlic cloves, minced
- 1 1/2 pounds celery (stalks & leaves), diced
- 2 medium baking potatoes, peeled & diced
- 8 cups vegetable broth (for homemade vegetable stock see my recipe here)
- Salt & pepper to taste
- 1/2 cup fresh parsley leaves
- 1 tablespoon fresh lemon juice
Directions
In a heavy saucepan, heat the oil and cook the onion and celery until soft, about 10 minutes.
Add the garlic and cook for another minute or two.
Add the broth and potato and season with salt and pepper.
Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes.
Add the parsley leaves and cook another 4 to 5 minutes.
Use a regular blender to puree the soup until smooth (a hand immersion blender or a food processor does not get the soup really smooth).
Stir in the lemon juice and taste to adjust the seasoning, if needed.
Crusty Italian Bread
Ingredients
- 3 cups unbleached bread flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups water
Directions
In a large mixing bowl, whisk together the flour, salt and yeast. Add water and mix until a shaggy mixture forms.
Cover the bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great.
Cut a piece of parchment paper the size of the bottom of a round cloche baker or dutch oven with a lid and sprinkle with flour. Set aside.
Heat the oven to 450 degrees F. When the oven has reached 450 degrees F, place the baker pan in the oven and heat for 30 minutes.
Turn the dough out onto a heavily floured work surface and shape into a ball. Place the dough on the prepared parchment and cover with plastic wrap. Let the dough rise while the baker is heating.
Remove the hot baker from the oven and transfer the dough with the parchment to the baker. With a sharp knife, make a few slashes in the top of the dough. Cover and return to the oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes.
Remove the bread from the oven and place on a rack to cool. Slice and serve with olive oil for dipping.
Eggplant Olive Pasta
Serve a mixed green salad with the pasta.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium eggplant, (about 1 pound), peeled and cut into 1/2-inch cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 4 plum tomatoes, seeded and diced
- 1/2 cup chopped pitted kalamata olives
- 2 tablespoons red-wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 – 1/2 teaspoon crushed red pepper
- 8 ounces dried rigatoni pasta (Check the ingredient list to be sure the pasta is vegan. Good Italian dried pasta should never contain eggs.)
- 1/4 cup chopped fresh basil
Directions
Heat the oil in a large nonstick skillet over medium heat. Add the eggplant and the onion. Cook, stirring occasionally, until just softened, about 5 minutes.
Add garlic and cook, stirring, 30 seconds to 1 minute.
Add tomatoes, olives, vinegar, salt, pepper and crushed red pepper and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Turn the heat down and simmer the sauce, while the pasta cooks.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 5 minutes. Drain and reserve 1/2 cup of the pasta cooking water.
Place the cooked pasta and pasta cooking water in the skillet with the eggplant sauce and heat for about 2 minutes.
Pour into a pasta serving bowl and garnish with basil.
Vanilla Almond Biscotti
After experimenting with different ingredients to create a vegan biscotti, I decided this recipe had the right combination to form an authentic tasting biscotti.
They are more fragile than traditional biscotti, so handle gently. And, believe me when I say, this is a great tasting biscotti.
Makes about 15 biscotti
Ingredients
- 1 cup white whole wheat flour
- 1 cup cake flour
- 1 cup organic sugar
- 3/4 cup slivered almonds
- 3/4 cup almond flour/meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened almond milk
- 1 cup sliced almonds
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine all the ingredients except for the almond milk and sliced almonds. Once mixed, slowly add the milk and mix until thoroughly combined. Fold in the 1 cup sliced almonds.
Cover a rimmed baking sheet with parchment paper and place the dough in the center. Form the dough into a log with wet hands, about 10 x 4 inches.
Place the pan in the center of the oven and bake until the center is firm (about 30 minutes); remove from the oven and place the log on a cutting board to cool for about 20 minutes.
Reduce the oven temperature to 300 degrees F.
Using a sharp knife, slice the log on the diagonal into 1-inch thick cookies and place them back on the baking sheet.
Bake for 15 minutes. Turn the biscotti over and bake for 15 minutes more. Move to a wire rack to cool completely. These go very well with coffee for dessert.
Note: If you would like to decorate the biscotti with a drizzle of frosting for a better presentation, then mix together 1 cup of organic powdered sugar with 2-3 teaspoons of almond milk.
Pies are wonderfully seasonal and summer provides an abundance of fruits to use as fillings. With so many choices, it is difficult to pick a favorite. Thinking about making a pie with some of your summer fruit? Try one of these easy recipes below.
Start with the Pie Crust
I like to make fruit pies with a crunchy topping rather than a top crust, so I use the recipe from King Arthur Flour for a No Roll Pie Crust. This delicious, flaky and easy to make crust is also a plus for those watching their diet, since it does not have any trans fats or cholesterol and it is also vegan. You can use melted butter in place of the oil, but it will no longer be vegan.
Easy No Roll Pie Crust
Ingredients for a two-crust pie:
3 cups (12 3/4 ounces) unbleached all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
In a separate bowl, whisk together the following:
2/3 cup oil: canola, vegetable, olive, peanut or melted butter
6 tablespoons cold water
Pour the oil mixture over the dry ingredients and stir with a spatula or fork until the dough is evenly moistened.
Separate 2/3 of the dough and place it in a 9″ pie pan, reserving 1/3 for the top crust. If you have a scale, this is easy to measure out; if you don’t, just eyeball it.
Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth it out. Flute the top of the pastry around the pan.
Add the filling. Then either roll the remaining dough and lay it on top or add 1 teaspoon cinnamon and 2 tablespoons brown sugar to the remainder.
After you fill the bottom crust, break the topping into small pieces and spread it evenly over the filling. The topping will be crisp and streusel looking.
Bake according to the recipes below.
For Peach Pie
- No Roll Pie Crust Recipe
- 3/4 cup firmly packed brown sugar
- 3/4 cup unbleached all-purpose flour
- 1/8 teaspoon salt
- 6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
Mix the sugar, flour and salt in a large bowl. Toss with the peaches, extracts and lemon juice. Spoon into the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
For Blueberry Pie
- No Roll Pie Crust Recipe
- 6 cups fresh blueberries rinsed and stems removed
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon butter, cut into small pieces
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
Gently mix together the blueberries, sugar, flour, cinnamon, lemon zest and lemon juice in a large bowl. Transfer the filling to the crust lined 9 inch pie pan. Dot with butter pieces.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
For Blackberry Pie
- No Roll Pie Crust
- 5 cups blackberries, rinsed, picked clean, patted dry
- 3/4 cup firmly packed brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 3 tablespoons all-purpose flour
Directions
Place blackberries, brown sugar, lemon zest, lemon juice, cinnamon, almond extract and flour in a large bowl.
Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes at room temperature.
Follow the directions above for making the pie crust.
Preheat the oven to 400°F.
Transfer the filling to the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake at 400°F for 30 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 minutes, until the crust has browned and the filling is bubbly.
For Plum Pie
- No Roll Pie Crust
- 4 cups sliced red or purple plums (about 2 1/4 pounds, 10 to 12 plums)
- 1/2 cup (3 1/4 ounces) firmly packed brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon lemon extract
Directions
Place plums, brown sugar, flour, cinnamon, ginger and lemon extract in a large bowl and mix gently. Let sit for 15 minutes at room temperature.
Follow the directions above for making the pie crust.
Preheat the oven to 375°F.
Transfer the filling to the crust lined 9 inch pie pan.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake pie at 375°F oven for 50 minutes or until fruit is bubbling and the topping is golden brown. Serve warm or at room temperature, topped with whipped cream or ice cream.
For Apricot Pie
- No roll Pie Crust
- 4 cups fresh apricots, peeled and sliced
- 3/4 cup firmly packed brown sugar
- 5 tablespoons all-purpose flour
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small pieces
Directions
Follow the directions above for making the pie crust.
Preheat the oven to 425°F.
In a large bowl, mix apricots, brown sugar, flour, ginger and cinnamon. Spoon into the crust lined 9 inch pie pan. Dot with butter.
Make the topping and place it on top of the filling.
Place the pie on a parchment-lined baking sheet, to catch any spills.
Bake at 425°F. for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the crust is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
Boneless, skinless chicken breasts are versatile, easy to prepare and naturally lower in fat and calories than many other meat options. By itself, though, chicken can be quite boring. Baked, grilled or roasted chicken is probably a regular part of your dinner rotation. So you’ll need some great side dishes for that chicken to bring some excitement to your plate.
Chicken Breasts with Herbs
Using a variety of herbs brings great flavor to chicken breasts.
4 servings
Ingredients
- 2/3 cup chopped Italian (flat leaf) parsley
- 3 tablespoons chopped fresh oregano
- 3 tablespoons finely shredded lemon peel
- 3 large cloves finely chopped garlic
- 3 tablespoons butter
- 4 skinless, boneless chicken breast halves
- 3/4 cup chicken broth
Directions
In small bowl stir together parsley, oregano, lemon peel and garlic. Set aside. Season chicken with salt and pepper.
In a 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate.
Remove skillet from the heat; stir in half the herb mixture. Return to the heat. Add broth; bring to boiling, stirring to scrape up browned bits.
Return chicken to the skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.
Pour the pan sauce over the chicken and sprinkle with the remaining herb mixture.
Make a new dish by changing the sauce:
Mustard Wine
In place of the chicken broth above add 1/2 cup white wine and 2 tablespoons Dijon mustard. Continue with the recipe above.
Mushrooms and Sage
Brown 8 oz. sliced cremini mushrooms in the pan after the chicken is removed. Add the chicken broth and 3 tablespoons chopped fresh sage instead of the oregano. Continue with the recipe above.
Tomato
Turn the heat up after removing the chicken and add 2 cups cherry or grape tomatoes (about 12 oz.). Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes. Add the remaining ingredients to the pan. Crush the tomatoes slightly to release their juices and continue with the recipe above.
Baked Onions with Fennel Crumbs
Ingredients
- 3 medium red or sweet onions, peeled and cut in half, root ends left intact but trimmed so they lay flat
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- 1/2 cup chicken stock
- 6 bay leaves
- 1 teaspoon fennel seeds
- 1/4 cup panko crumbs
- 1 1/2 teaspoons fresh minced sage
Directions
Preheat the oven to 425°F. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.
Meanwhile, in a small skillet, toast the fennel seeds over moderate heat, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko crumbs, sage and 2 tablespoons of olive oil. Toss and season with salt.
Carefully turn the onions cut side up in the skillet. Spoon the bread crumb mixture on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.
Fresh Corn and Squash Saute
4 servings
Ingredients
- 2 tablespoons butter
- 1/2 small white onion, finely diced
- 1 clove garlic, minced
- 3 small zucchini, diced
- 3 ears corn, husks and silk removed
- Sea salt to taste
- Freshly ground black pepper to taste
- Shredded fresh basil leaves, for garnish
- Grated Parmesan cheese for garnish
Directions
Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add garlic and onion and stir onion until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until the vegetables are tender, about 8 minutes. Season with sea salt and pepper. Add shredded basil and grated cheese to taste.
Green Bean and Vegetable Medley
6 servings
Ingredients
- 1/2 pound fresh green beans, cut into 1-inch lengths
- 2 carrots, cut into thick strips
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 onion, sliced
- 1 pound fresh cremini mushrooms, sliced
- 1/2 teaspoon seasoned salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon white pepper
Directions
Place green beans and carrots in 1 inch of boiling water. Cover and cook until tender but still firm. Drain.
Heat oil in a large skillet over medium heat. Saute garlic, onions and mushrooms until almost tender.
Reduce heat, cover and simmer 3 minutes. Stir in green beans, carrots, salt, herbs and white pepper. Cover and cook for 5 minutes over medium heat.
Au Gratin Potatoes
4 servings
Ingredients
- 4 large russet potatoes, sliced into 1/4 inch slices
- 1 onion, finely chopped
- Salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups good quality shredded white or yellow cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.
Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. sprinkle with salt and pepper. Top with the onion and add the remaining potatoes. Sprinkle with salt and pepper.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk very slowly. Cook until the mixture has thickened.
Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes. Cover the dish with aluminum foil with the side facing the potatoes sprayed with cooking spray.
Bake 1 hour and 10 minutes in the preheated oven. Remove foil and bake for 20 minutes more.
Penne with Broccoli and Ricotta
Serves 4
Ingredients
Coarse salt
- 8 oz penne or other short pasta
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 1 cup ricotta cheese, room temperature
- 1/2 cup grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add penne and cook 2 minutes less than the package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green.
Reserve 1/2 cup of the pasta water, drain pasta and broccoli; set aside.
In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and beginning to brown, about 5 minutes. Add the reserved pasta water to help loosen any browned bits from the bottom of the pan.
Add penne and broccoli and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish and mix in the ricotta cheese. Sprinkle with Parmesan cheese and serve.
What makes for a great sandwich?
Is it the bread?
The meats?
The toppings, e.g. lettuce, tomato, sprouts, etc.?
The spread, e.g. mayo, mustard, dressing?
Well, of course it’s probably a combination of all (and probably some additional) factors.
But, the question is – What’s the most important thing to making a sandwich great?
For me – it is the quality of the bread – what is it for you?
Mortadella, Cheese and Basil Panini
Mortadella is a large Italian sausage or cold cut made of finely ground, heat-cured pork sausage, which incorporates small cubes of pork fat. Mortadella is a staple product of Bologna, Italy.
6 servings
Ingredients
- 1 (16-ounce) loaf ciabatta, cut in half horizontally
- 4 teaspoons Dijon mustard
- 4 teaspoons balsamic vinegar
- 1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
- 12 basil leaves
- 8 ounces sliced mortadella
- 2 hot cherry peppers, sliced
- 1 large plum tomato, thinly sliced
- Olive oil cooking spray
Directions
Brush the cut side of the bottom bread half with mustard; brush the cut side of the top half with vinegar. Top the bottom half with mozzarella, basil, mortadella, peppers and tomato. Top with remaining bread half.
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add the sandwich to the pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges. If the sandwich does not fit in your pan, cut it in half and cook in two batches.
Family Style Hearty Steak Sandwich
6 Servings
Ingredients
- 2 cups seeded and diced fresh plum tomatoes
- 6 tablespoons pitted, chopped kalamata olives
- 4 tablespoons chopped fresh basil
- 2 tablespoons finely chopped red onion
- 4 teaspoons balsamic or red wine vinegar
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds flank or sirloin steak
- 1 (1-pound) Italian round bread loaf (boule)
- 4 thin slices provolone cheese
- 2 ounces arugula
Directions
Heat an outdoor gas grill.
Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small bowl.
Place steaks on the grill over medium heat. Grill to desired temperature, turning once. Place on cutting board and let rest 5 minutes. Slice thinly across the grain.
Slice bread horizontally. Grill, cut side down, until crisp and golden, 2 to 3 minutes.
Place cheese on the bottom half of the bread. Top with tomato mixture, steak and arugula. Top with remaining bread. Slice into wedges.
Vegan Muffuletta
Serves 4-6
Ingredients
- 3 large Portobello mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped garlic
- 3 tablespoons white wine or vegetable broth
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup sliced pitted black olives
- 1/4 cup sliced pimento-stuffed green olives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon chopped fresh oregano
- 1 tablespoon red wine vinegar
- 1 (8-inch) Italian round bread loaf, halved horizontally
- 1/3 cup sliced roasted red peppers
- 1/3 cup sliced marinated artichoke hearts
- 3 tablespoons pine nuts
- 12 basil leaves
Directions
Using a small spoon, scoop out and discard the black gills from each mushroom. Heat oil in a large skillet over medium heat. Add garlic and cook just until it begins to turn light golden brown, about 30 seconds. Arrange mushrooms in the skillet in a single layer, then add wine and season with salt and pepper. Cook, turning the mushrooms once, until tender and most of the liquid has evaporated, 3 to 4 minutes total. Set aside off of the heat to cool slightly.
Meanwhile, combine black and green olives, parsley, oregano, vinegar, salt and pepper in a small bowl and press the mixture with the back of a spoon until it’s roughly mashed; set aside.
Using your fingers, remove some of the bread from the inside of both halves of the bread loaf, making sure to keep a 1-inch border around the edge. (This will help to make room for the filling. Save the bread that you remove for another use, such as bread crumbs or croutons.)
Layer both halves of bread with olive mixture then arrange peppers, artichoke hearts, pine nuts and basil on the bottom half. Top with the cooked mushrooms, spreading them out to cover the entire width of the bread. Assemble the top and bottom halves of the loaf to form a sandwich.
Serve muffuletta right away or wrap it very tightly with plastic wrap and refrigerate for 1 hour, weighted down with a heavy object like a cast iron skillet filled with a few heavy canned goods. Cut into wedges before serving.
Mediterranean Tilapia Sandwiches
Za’atar is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean areas.
Ingredients
Fish:
- 1 1/2 pounds tilapia fillets
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon Za’atar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Olive oil cooking spray
Tzatziki:
- 3/4 cup plain Greek yogurt
- 2 teaspoons chopped fresh dill
- 1 1/2 teaspoons fresh squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, minced
Sandwich ingredients:
- 4 Mediterranean wheat pitas or flatbread (such as Toufayan), heated
- 1/2 cup very thinly sliced red onion (about 1/2 a small onion)
- 1 medium tomato, thinly sliced
- 1/2 cucumber, thinly sliced (about 1/2 cup)
Directions
Preheat a broiler.
To prepare fish:
Brush fish with oil; sprinkle with 1/2 teaspoon Za’atar , 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with olive oil cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork.
To prepare Tzatziki:
Combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.
To prepare sandwiches:
Spread 2 tablespoons Tzatziki sauce in the center of each pita. Divide fish evenly among the pitas. Top each serving with 2 tablespoons onion, 2 tomato slices and about 6 cucumber slices; fold pita or flatbread in half.
Grilled Chicken, Tomato and Onion Sandwiches
4 servings
Ingredients
- 3 ounces pitted mixed olives (1 cup)
- 1 garlic clove, crushed
- 2 teaspoons fresh oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 2 large tomatoes, sliced 1/3 inch thick
- 1 Vidalia onion (or any sweet onion), sliced 1/4 inch thick
- 4 crusty Italian rolls, such as ciabatta
- Salt
- 1 3/4 pounds thin chicken cutlets
Directions
Light an outdoor grill.
In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.
Brush the tomatoes, onion and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.
Brush the chicken cutlets with olive oil and season them with salt and pepper. Grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes.
Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve.
