Taco Hand Pies with Cilantro Cream
Bento Taco Hand Pies with Cilantro Cream
Cilantro Cream
1 C. fresh cilantro
½ fresh lime, squeezed
¼ C. whole-fat yogurt
2 T. heavy cream
1 tsp. cumin
½ tsp. garlic powder
Salt and pepper to taste
Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches
Chickweed “Sprouts” with Goat Cheese in Toasted Veggie Sandwiches
2 T. mayonnaise, divided
1 tsp. balsamic vinegar
1 tsp. honey
1 C. chickweed, rinsed and patted dry
4 slices of bread (use your favorite)
1 T. Dijon mustard
1/2 ripe avocado, sliced lengthwise 1/4 inch thick
1 roasted red pepper, sliced lengthwise 1/2 inch thick
2 slices hard chevre or 2 T. soft chevre
6 kalamata olives, pitted and minced
Salt and pepper to taste
Blend 1 T. mayonnaise with vinegar and honey. Add chickweed and toss.
Toast bread. For each sandwich, spread a slice of bread with Dijon mustard and another slice with remaining mayonnaise. Layer avocado, red peppers, cheese, dressed chickweed, and kalamata olives between the two pieces of toast. Season to taste. Slice in half diagonally and serve.
Meatball Sub Sandwiches on Garlic Bread
Meatball Sub Sandwiches on Garlic Bread
⅓ C. panko bread crumbs
¼ C. grated Parmesan cheese
3 T. chopped fresh parsley leaves and tender stems
2 garlic cloves, finely grated or minced
¾ tsp. kosher salt
½ tsp. dried oregano
¼ tsp. freshly ground black pepper
Pinch of crushed red pepper flakes
1 pound ground beef or turkey, very cold
1 large egg, beaten
1 crusty Italian bread, preferably semolina, about 12 inches long
4 T. (½ stick) unsalted butter, melted
2 garlic cloves, minced or finely grated
2 T. finely chopped fresh parsley or basil
1 T. grated Parmesan cheese
Pinch of crushed red pepper flakes
4 ounces fresh mozzarella, torn or cut into small pieces (1 cup)
1 C. marinara sauce, homemade or store-bought, for serving
Place an oven rack 4 inches from the broiler and heat the broiler to high. Make the meatballs: In a large bowl, combine the bread crumbs, Parmesan, parsley, garlic, salt, oregano, black pepper, and red pepper flakes, and mix well. Add the meat and egg and combine with your hands until well mixed. Form into 24 meatballs, each about 1¼ inches in diameter. Place the meatballs on one side of a rimmed sheet pan and broil until golden and firm, 6 to 9 minutes (you don’t need to turn them). Turn off the broiler and set the oven to 425ºF. While the meatballs are broiling, prepare the sandwiches: Use a serrated knife to cut the Italian loaf in half lengthwise, almost but not quite all the way through, and pull it open like a book. Place the bread, cut side up, on a piece of foil just large enough to fit the opened loaf. Put the bread and foil on the empty side of the sheet pan, next to the meatballs (the foil keeps the bread from absorbing the meatball juices and getting soggy). Bake for 3 minutes to toast the bread lightly. In a small bowl, stir together the melted butter, garlic, parsley, Parmesan, and red pepper flakes. Remove the sheet pan from the oven and brush this butter-garlic mixture all over the top of the bread. Using a spatula, push the cooked meatballs close to each other so they’re touching. Sprinkle the mozzarella on top of the meatballs and return the pan to the oven to bake for 5 to 7 more minutes, until the bread is crisp and the mozzarella is melted. To assemble the meatball sub, place the cheesy meatballs on the garlic bread, spoon a little of the marinara sauce on top, and smush the sandwich shut. Cut into pieces and serve more marinara sauce on the side for dunking.
Texas Toast Turkey Club Sandwich
Texas Toast Turkey Club Sandwich
4 slices Toast, prepared
Green leaf lettuce
6 slices cooked bacon
4 slices roma tomato
One recipe chipotle ranch sauce, see below
4 to 6 ounces sliced turkey meat
1/2 avocado, sliced
2 slices Jarlsberg cheese
1/4 C. Ranch Dressing
1 T. lime juice
2 T. chipotle TABASCO© sauce
Salt and freshly ground black pepper to taste
To assemble sandwich, arrange slices of prepared Texas Toast on a cutting board. Spread each slice with a generous T. of sauce. Divide remaining ingredients evenly atop two slices of toast. Cover each sandwich with remaining toast, slice and serve.
Chipotle Ranch Sauce: Place all ingredients in a small mixing bowl and combine. Store in an airtight container in the refrigerator.
Happy Halloumi
Happy Halloumi
2.5 oz. Halloumi, cut into equal slices
1 clove Garlic, roughly chopped
1” piece Ginger, peeled and roughly chopped
1 tsp. Garam Masala
¼ tsp. Chili Powder
7 oz. Baby Spinach
Olive Oil
S & P
Heat a splash of olive oil in a large frying pan on medium heat and fry the sliced halloumi for 1 minute on each side, until golden all over. Push the halloumi to one side of the pan and lower the heat a little. Add a drop more olive oil to the empty side of the pan and add the chopped garlic and ginger. Fry them for 30 seconds, or until they are just starting to crisp. Lower the heat slightly and add the garam masala or curry powder and the chile powder (if using). Mix well using a wooden spoon or spatula. Stir the spinach into the garlic and spice mixture and cook for 30 seconds more, until the spinach is just starting to wilt. Plate the spinach and top with the halloumi. Add salt and pepper to taste before serving.
Ham, Swiss & Apricot Pinwheels
Ham, Swiss & Apricot Pinwheels
1 sheet frozen puff pastry, thawed
1/4 C. apricot preserves
1/4 pound sliced Swiss cheese
1/4 pound sliced Ham
2 T. butter
Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.
Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.
15 Minute Sesame Ramen
15 Minute Sesame Ramen
1 package ramen noodles flavor packet discarded
1 T. coconut oil
2 garlic cloves minced
½ tsp. freshly grated ginger
1 T. brown sugar
2 T. low sodium soy sauce
1 T. rice vinegar
1 tsp. chili garlic paste
2 T. toasted sesame oil
2 green onions thinly sliced
toasted sesame seeds for sprinkling
Cook the ramen noodles according to the directions on the package. This only takes 2 to 3 minutes! I like to get all of my other ingredients out while waiting for the water to boil. While the noodles are cooking, heat a large skillet over medium-low heat. Add the coconut oil and once melted, stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar and chili garlic paste. Turn off the heat and stir in the toasted sesame oil. Add the noodles to the skillet and toss well to coat. Serve the noodles with lots of green onions and sesame seeds on top.
Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts
Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts
1 head celery, tough outer stalks removed, well rinsed
2 medium heads fennel, stalks and fronds removed
2 bunches scallions (approximately 15 pieces), root ends removed and first layer peeled off with fingers
1/3 lb sugar snap peas, stem removed and the thread at the seam peeled
2 bunches red radishes, tops removed and well washed
5 fresh sticky garlic cloves, peeled
¾ C. extra virgin olive oil
¼ + 1 T. fresh lemon juice kosher salt and freshly ground black pepper to taste
8 oz Valdeon cheese, crumbled or shaved (strong Spanish blue cheese)
4 oz sweet butter, at room temperature
4 long thin slices of fresh peasant bread
With a sharp knife, thinly slice the celery and then the fennel and toss together. Sliver the scallions and sugar snap pears on a bias and add to the fennel and celery. With a shark knife or mandoline, thinly slice the radishes and add to the salad. Grate the garlic on a microplane. Mix together garlic, oil, and lemon juice and dress the salad. Season with salt and pepper to taste and toss well. Let stand. Toast the bread slices and spread each with an ounce of the butter. Divide the cheese among the 4 buttered toasts. Toss and taste the salad again before portioning, add salt if necessary. Plate with the Valedon toasts.
Leek and Mushroom Grilled Cheese
Leek and Mushroom Grilled Cheese
1 T. olive oil
1 T. unsalted butter, plus more for grilled cheese
1 leek, trimmed and thinly sliced
Salt
3 ounces of mushrooms, sliced
Pinch of crushed red pepper
1/4 tsp. Dijon mustard
1 C. of grated Gouda cheese
Bread of choice
To a medium skillet, set over medium heat, add the olive oil and butter. when the butter is melted, add the leeks and a few pinches of salt. Cook, stirring frequently, until softened, about 5 minutes. Add the mushrooms and cook, stirring frequently for another 7 minutes, until the mushrooms have cooked down. Stir in the crushed red pepper and Dijon mustard. Transfer to a bowl. To assemble the grilled cheese, add a few spoonfuls of the leek mixture to one half of bread. Top with a liberal handful of cheese. To a medium skillet, set over medium heat, add a T. of butter. When melted, add the grilled cheese and cover with a lid. Cook until lightly golden brown on the first side, about 3 minutes. Flip and cook on the opposite side for about 3 minutes. Slice and serve.
Build-Your-Own BLT Board
Build-Your-Own BLT Board
Sliced Sandwich Bread (toasted)
Bacon
Lettuce
Tomatoes
Mayonnaise
Dijon Mustard
Sunny-Side-Up Eggs
Avocado (sliced)
Red Onions (sliced)
Sautéed Shrimp
Pickles
Basil
salt and pepper
Start by baking the bacon and toasting the bread. You can toast the bread all at once by lining up the slices of bread on a baking sheet, and baking them at 400ºF for 6-8 minutes, turning halfway through. While the bread and bacon are in the oven, slice the tomatoes, onion, and avocado and prep the lettuce. After the bread is toasted and the bacon is done, start cooking the eggs and the shrimp. You can boil, grill, or pan-fry the shrimp to your liking with a simple seasoning of salt and pepper. Arrange the rest of the ingredients on a wood board. Try to keep the bread away from some of the juicier ingredients, like tomatoes and pickles, and make sure to dry the lettuce well so that it doesn’t get soggy before everyone starts building their own sandwiches. Serve and enjoy!
Apricot Turkey Pinwheels
Apricot Turkey Pinwheels
1 sheet frozen puff pastry, thawed
¼ C. apricot preserves
½ tsp. ground mustard
½ C. shredded Monterey Jack cheese
¼ lb. sliced deli turkey
Unfold puff pastry; layer with apricot preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.
Beans on Toast
Beans on Toast
2 C. dried beans
Sprigs of rosemary and thyme
2–3 whole garlic cloves
4 medium tomatoes, diced small
⅓ C. basil leaves, torn
Salt and pepper
1 loaf crusty bread, sliced
4 large garlic cloves, peeled and smashed
3 T. extra-virgin olive oil
Soak beans overnight. The next day, cover them with water and bring to a rapid boil for 5 minutes. Reduce heat to a gentle simmer, add herb sprigs, garlic cloves, and 1 T. salt and simmer until the beans are a creamy texture and have started to pop open (30 to 50 minutes, depending on the bean). Drain cooked beans into a bowl, drizzle with good olive oil. Smash them with a fork to make a paste; add salt and pepper to taste. Mix tomatoes, basil, and salt and pepper to taste in a medium bowl. Toast bread slices, then rub with garlic and brush with oil. Spread bean paste onto toasts with a generous portion of tomato-basil mixture on top.
Cherries, Lancashire Lovage and Honey Lavender
Cherries, Lancashire Lovage and Honey Lavender
8 oz. Lancashire lovage
good toast or crackers
about 20 cherries, stoned
a few sprigs of lavender
a little pot of runny honey
Serve the cheese in crumbly slices on toast or crackers, topped with cherries, a couple of lavender flowers and drizzle of honey.
Fresh Burrata Cheese with Mushrooms and Butternut Squash
Fresh Burrata Cheese with Mushrooms and Butternut Squash
1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes
Extra-virgin olive oil
Kosher or sea salt
Freshly ground pepper
6 cloves garlic, peeled and sliced thin
3 shallots, peeled and sliced thin
1 tsp. crushed red pepper, or more to taste
1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces
1 cup dry white wine
1 pound Burrata cheese
¼ cup fresh chopped flat-leaf parsley
Toasted crostini (optional for serving)
Preheat oven to 375°F. Toss the butternut squash in olive oil; season with salt and pepper. Scatter squash on a baking sheet (lined with parchment paper for easy cleanup) and roast until soft, approximately 25 minutes. Meanwhile, heat ¼ cup olive oil in a saucepan over medium heat. Add garlic, shallots and crushed red pepper and sauté until golden brown. Remove from pan, set aside and keep warm. Return pan to heat, adding 2 T. olive oil. Add mushrooms and sauté until they begin to brown around the edges and turn a little crispy. Remove from pan. Return pan to heat and carefully add the wine to deglaze the pan. Reduce wine until ¼ cup remains. Return mushrooms to the pan, add roasted butternut squash and toss together. Check for seasoning, adding salt and pepper if needed. Remove from heat and keep warm. Carefully slice the Burrata and divide cheese among 6 salad plates. Spoon the roasted squash and mushrooms around the cheese. Top each serving with the garlic and shallots and sprinkle with parsley. Serve with toasted crostini. Enjoy!
Pumpkin Bread Bento
Chicken Salad Sandwich Board
Chicken Salad Sandwich Board
Chicken Salad
Croissants
Romaine Lettuce Leaves
Roasted Asparagus
Roasted Grapes
Other Snacks: olives, pickles, cheese, charcuterie, vegetables, crackers, etc.
Place the chicken salad in a bowl and set on a board. Serve with crisp romaine lettuce leaves, bread and extra mayo, for people to make their own sandwiches. Add roasted Asparagus and roasted grapes, and other snacks to the board to round out the party at your table.
Zucchini Fritters Lunchbox
1 ½ pounds zucchini, grated (about 3 medium)
1 tsp. salt
1 large egg
2 tsp. Italian seasoning (or favorite all-purpose seasoning)
¼ cup all-purpose flour
¼ cup Parmesan cheese
Oil for frying
1–pint of cherry tomatoes
2 T. olive oil
Salt & pepper to taste
Place the shredded zucchini in a colander, sprinkle with ¼ tsp. salt, and let it sit for about 10 minutes. Transfer the zucchini to a clean kitchen towel and ring out the excess moisture. In a large bowl, whisk the eggs and Italian seasoning until combined. Add the grated zucchini, flour, and Parmesan cheese, and stir to form a cohesive batter. In a large, non-stick skillet, heat the oil over medium-high heat. Add T.-sized mounds of the zucchini mixture, flatten the mound with a spatula, and cook for 2-3 minutes until the bottoms are golden brown. Flip over each zucchini fritter and cook an additional 2 minutes until golden brown. Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining fritter mixture. Place the cherry tomatoes in a small bowl, and toss with a drizzle of olive oil, salt, and black pepper. To pack for lunch, place 3-4 zucchini fritters in a compartmentalized lunch container, and fill the empty compartments with a portion of the tomato salad and your choice of snack. Close the lunch container and pack it into a lunch bag with an ice pack.
Roasted Asparagus Tomato Pesto Melt
Roasted Asparagus Tomato Pesto Melt
1 large slice sourdough bread thickly sliced
5 spears asparagus roasted
2 slices tomato
2 slices sharp cheddar cheese
2 T. basil pesto store bought or homemade
fresh cracked pepper
Preheat broiler or grill. Toast the bread slice. Once the bread is toasted, add 2 heaping T. of Pesto onto the bread and spread evenly. Add 5-6 spears of Roasted Asparagus. Place tomato slices on top of asparagus. Place slices of cheese on top of tomato. Place in broiler for about 5-10 minutes until cheese is melted or grill until the cheese is melted. Drizzle extra pesto on top of the sandwich, to taste and freshly cracked pepper.
Chicken Club Ring
Chicken Club Ring
2 cups cooked chicken breast meat, chopped fine
1/2 cup mayonnaise
1/2 tsp. Dijon mustard
4 oz. cream cheese, softened
1 T. dry Ranch dressing mix
1 cup shredded cheddar cheese
4-5 slices crisp cooked bacon, crumbled
1/4 cup sliced green onion, including some of the green blades (optional)
8 slices Swiss or Provolone cheese slices, cut in half
2 cans refrigerated crescent rolls
Dice the chicken in a fairly small dice. Not as fine as for chicken salad, but small. In a bowl mix the mayonnaise, mustard, cream cheese, and Ranch dressing until smooth. Mix in the chicken. Stir in the cheddar cheese, crumbled bacon and green onion. Mix just until blended.
Croque Monsieur Crescent Roll-Ups
Croque Monsieur Crescent Roll-Ups
1 (8-oz) pkg refrigerated crescent roll dough
½ lb deli sliced low-sodium ham
6 slices reduced-fat Swiss cheese, halved
2 T. butter, melted
2 tsp. Dijon mustard
¼ tsp. dried thyme
Powdered sugar (optional)
Preheat oven to 350°F. Unroll dough and separate each triangle. Place ham and cheese on each dough triangle. Roll up each triangle, place point sides down, on a baking sheet. Combine butter, mustard, and thyme; brush over roll-ups. Bake 15 minutes or until golden. Serve sprinkled with powdered sugar, if desired. Refrigerate leftovers in an airtight container up to 3 days.
Chicken Club Crescents
Chicken Club Crescents
1 (4-count) can refrigerated crescent rolls
½ (2.1-oz) pkg fully-cooked bacon
½ (22-oz) pkg fully-cooked chicken breast strips
½ (8-oz) block colby-Jack cheese, sliced
2 T. butter, melted
½ T. honey mustard
½ tsp. Worcestershire sauce
Preheat oven to 375°F. Unroll crescent dough and separate into 8 triangles. Divide desired amount of bacon, chicken, and 1 slice cheese over wide part of each crescent triangle. Roll up crescents according to package directions. Place in a lightly greased 9-inch baking dish. Stir together melted butter, honey mustard, and Worcestershire sauce; brush over tops of rolls. Bake 15 to 20 minutes or until golden brown. Serve with additional honey mustard for dipping, if desired.
Chicken Cordon Bleu Sandwiches on Baguette
Chicken Cordon Bleu Sandwiches on Baguette
½ cup sour cream, light or regular
2 tablespoons prepared yellow mustard
2 tablespoons honey
6 thin sliced boneless skinless chicken breasts, about 1 ½ pounds chicken (see Notes section below)
8 ounces Italian seasoned panko bread crumbs,
1 teaspoon garlic powder
1 teaspoon paprika
1 cup buttermilk
6 slices deli ham
6 slices Swiss cheese
6 sandwich rolls or sliced baguette
1 ½ cups fresh baby spinach
2 tablespoons olive oil, plus additional as needed
Preheat your oven to 375 degrees F. Whisk together the sour cream, yellow mustard, and honey in a small bowl. Cover and refrigerate until ready to use. Pour the buttermilk into a shallow dish. Combine the breadcrumbs with the garlic powder and paprika in a separate shallow dish. Dip a chicken cutlet in the buttermilk to coat both sides and then dredge it on both sides with the bread crumb mixture. Transfer to a plate and repeat with the remaining chicken. Heat 2 tablespoons olive oil in a large skillet over MEDIUM heat. Cook the breaded chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid overcrowding your pan, adding more olive oil as needed. Transfer the cooked chicken to a foil lined, rimmed baking sheet that has been coated with nonstick cooking spray. Top each piece of chicken with a slice of ham and a slice of cheese and transfer the baking sheet to the oven. Bake for 6 to 8 minutes or until the chicken registers 165 degrees F when measured with an instant read thermometer in the thickest portion and the cheese is melted. Place one piece of chicken on each sandwich roll and top with the honey mustard sauce and spinach.
Fresh Spring Rolls
Fresh Spring Rolls
8 rice paper sheets
8 large basil leaves (or cilantro)
6 large butter lettuce leaves
1 cup shredded carrots
1 red bell pepper (sliced thin)
¼ head red cabbage (shredded)
1 medium english cucumber (sliced into thin, 2-3″ long matchsticks)
¼ cup green onion (sliced thin)
Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds. On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion. Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients. Serve with peanut sauce.
Chicken Cordon Bleu Sandwiches
Chicken Cordon Bleu Sandwiches
2 lb boneless, skinless chicken breasts
1 tsp. garlic salt
2 T. olive oil
12 slices Texas toast
6 T. mayonnaise
12 slices mozzarella cheese
½ lb thinly sliced honey ham
6 T. butter, softened
Preheat oven to 400°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with garlic salt. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Let stand 5 minutes; slice. Spread mayonnaise over one side of each bread slice. Top each with 1 slice cheese. Arrange chicken and ham over half of bread slices; cover with remaining bread slices, cheese side down. Spread butter over outsides of sandwiches. Place sandwiches on a lightly greased baking sheet. Bake 20 minutes or until bread is toasted and cheese is melted.
Ham and Cheese Croissant with Honey Mustard Glaze
Ham and Cheese Croissant with Honey Mustard Glaze
4 croissants
8 slices good-quality ham
8 slices Leerdammer cheese
½ tbsp Dijon Mustard
1 tbsp honey
½ tbsp brown sugar
1 tsp Poppy seeds
Preheat the oven to 190C/375F. Slice the croissants in half lengthways. Place a slice of cheese on the base of the croissants, followed by two slices of ham and another slice of cheese.
Place the croissants on a baking tray. Mix the mustard, honey and brown sugar together and brush on top of the croissants. Sprinkle with poppy seeds and place in the oven for 6-7 minutes to heat through. Serve immediately. To Make Ahead: Yes, slice and fill the croissants, then place in an airtight container (or on a well-covered tray). Make the honey mustard glaze up and then cover and refrigerate that too. Take the glaze out of the fridge about 1 hour before you want to cook the croissants – so it can come up to room temperature. Transfer the croissants to a tray, then brush with the glaze and sprinkle on the poppy seeds. Cook for 6-7 minutes at 190C/375F.
You can also make the whole croissants ahead and cook them. Then cool, cover and refrigerate. They’re a little dryer this way, and the glaze won’t be as sticky, but they’re still delicious. Reheat by placing in the oven for 5 minutes at 190C/375F – until piping hot throughout.
Or you can reheat in the microwave for 1-2 minutes until piping hot throughout. However, microwaving them means the croissants won’t be as crisp on the outside
French Market Baked Croissants
French Market Baked Croissants
2 T. butter, softened
1 T. Creole mustard
¼ tsp. poppy seeds
3 croissants, split
⅓ lb thin sliced deli ham
3 (1-oz) slices Swiss cheese
Preheat oven to 325°F. Mix butter, mustard, and poppy seeds in a small bowl. Spread on cut sides of croissants. Top with ham and cheese. Arrange sandwiches on a baking sheet. Bake 12 to 15 minutes or until cheese melts
Kuku Sabzi (Persian Frittata)
Kuku Sabzi (Persian Frittata)
4 T. olive oil
1 bunch of spring onions, trimmed and thinly sliced
150g fresh herbs (use any combination of parsley, coriander, dill, chives, mint, tarragon), leaves only, finely chopped
100g spinach, very thinly sliced
½ tsp ground turmeric
6 medium eggs, beaten
1 T. plain flour
½ tsp sea salt
freshly ground black pepper
To serve (optional):
2 T. walnuts, chopped
1 fresh green chilli, thinly sliced
Method
Preheat the grill to medium. Heat half the olive oil in a large frying pan and cook the spring onions for 2–3 minutes until softened, then tip the oil and onions into a large bowl. Add all the remaining ingredients to the bowl and stir to combine. Add the remaining oil to the frying pan and place over a medium heat. Pour in the mixture, cover the pan and cook for 5 minutes over a low heat until almost set, then place under the grill for 1–2 minutes to set the top. Serve topped with more freshly ground black pepper, a pinch of sea salt and the walnuts and chilli (if using).
Berkshire Blue Cheese Samosas
Berkshire Blue Cheese Samosas
3 sheets Tunisian brick dough or puff pastry
¼ stick unsalted butter, melted
2 medium onions, finely chopped (roughly 2 cups chopped)
2 T. olive oil
Salt and pepper to taste
1 tsp. dried thyme
1 pound Berkshire Blue Cheese, thinly sliced
2 T. extra-virgin olive oil
1 T. balsamic glaze
Fresh arugula or baby greens, to serve
Toasted pumpkin seeds for garnish (optional)
Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter. Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough. Add sliced blue cheese in an even layer on top of caramelized onion layer. Brush open edges with melted butter, fold corners of pastry dough to form little triangles, gently pressing buttered sides to seal. Using a nonstick frying pan, add triangles to lightly pan-sear each side (about 1 minute each) until golden. Serve samosas over a bed of fresh arugula or baby greens, dressed with extra-virgin olive oil and a balsamic glaze. Top salad with toasted pumpkin seeds to add a nice crunch.
Hawaiian Puff Wheels
Hawaiian Puff Wheels
¾ cup sliced deli ham, finely chopped
13 oz package of puff pastry sheets, thawed
1 ¼ cup cheddar cheese, shredded
½ cup crushed pineapple, well drained
Preheat oven to 375°F. Over the kitchen sink, drain crushed pineapple well, making sure you squeeze all the liquid out. On a lightly floured surface, unroll pastry dough sheets. Spread deli ham and crushed pineapple evenly over both sheets. Sprinkle with shredded cheddar. Carefully roll the dough, starting with a long side so that you end up with a long log. Cut the filled dough into 1-inch thick pieces and pace on a parchment paper lined baking sheet. Bake for 10-12 minutes until golden and they have risen. Remove from oven and cool. Assemble pinwheels inside the lunch container. No warming necessary. Serve with fresh fruit and veggies.
Tortellini Tomato Skewers Bento
Grilled Halloumi Wraps
Grilled Halloumi Wraps
1 red onion, halved and sliced thin
3 tablespoons red wine vinegar
1 tablespoon ground sumac
3/4 teaspoon table salt, divided
2 tablespoons lemon juice
1 garlic clove
1/2 cup plain Greek yogurt
1 large red bell pepper
4 (8-inch) pitas, divided
12 ounces halloumi cheese, sliced crosswise 1/4 inch thick
1 tablespoon extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 ounces (2 cups) arugula
Combine onion, vinegar, sumac, and 1/4 teaspoon salt in medium bowl. Stir until well combined and set aside. Place lemon juice in small bowl. Mince or grate garlic and add to juice. Add 1/4 teaspoon salt and whisk to combine. Whisk in yogurt until smooth. Slice 1/2 inch from top and bottom of bell pepper. Gently remove stem from top. Twist and pull out core, using knife to loosen at edges if necessary. Cut slit down 1 side of bell pepper. Turn bell pepper skin side down and gently press so it opens to create long strip. Slide knife along insides to remove remaining ribs and seeds. Lightly moisten 2 pitas with water. Sandwich remaining pitas between moistened pitas and wrap tightly in lightly greased heavy-duty aluminum foil. Turn all burners on gas grill to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Arrange halloumi slices and bell pepper pieces, skin side up. on hotter side of grill. Cook, covered, until undersides of cheese and bell pepper are lightly browned, 3 to 5 minutes. Using tongs, flip cheese and bell pepper and continue to cook until second side of cheese and bell pepper are lightly browned, 3 to 5 minutes longer. Meanwhile, place packet of pitas on cooler side of grill. Flip occasionally to heat, about 5 minutes. Transfer cheese and bell pepper to cutting board. Cut bell pepper into 1/2-inch pieces and transfer to second small bowl. Add oil. pepper flakes, and remaining ¼ teaspoon salt and toss to combine. Lay each warm pita on 12-inch square of foil or parchment paper. Spread each pita with one-quarter of yogurt mixture. Place one-quarter of cheese in middle of each pita. Top with pepper, onion, and arugula. Drizzle with any remaining onion liquid. Roll pita into cylinder. Wrap in foil, cut in half, and serve.
Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto
Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto
2 garlic cloves, smashed
2-3 Tablespoons olive oil
Pinch of crushed red pepper flakes
4 individual pizza crust(s)
1 pound of thin asparagus spears
2 Meyer lemons*, thinly sliced
1 cup good quality prepared pesto
1 cup ricotta cheese
2 pieces of prosciutto, fried crispy and coarsely chopped
Fresh grated Parmesan Cheese
Preheat grill to medium-high heat. Place olive oil, smashed garlic and red pepper flakes in a small bowl and let sit for ten minutes or so, for flavors to infuse. Snap the woody ends off of asparagus and place in a bowl with the lemon slices and drizzle with one about one Tablespoon of the garlic oil and toss to coat. Brush pizza crust or flatbreads (on both sides) with the remaining garlic oil and grill crusts, top sides down until hot and grill marks appear. Remove from grill and place un-grilled side down on a work surface. Add the asparagus and lemon slices to the grill and grill until asparagus is tender and lemon slices are softened and both have nice grill marks. While asparagus and lemon are grilling, spread pesto on each flatbread. Place several dollops of ricotta on pesto; top with asparagus spears (cut to desired lengths, if you want) and lemon slices. Return to the grill, (close the lid) and grill bottom sides and let ricotta melt, for about 2-3 minutes. Top with crispy prosciutto pieces and a bit of grated parm and serve immediately. (I also think grilled artichokes would be great on this pizza!) (* Meyer lemons are seasonal, so if you can’t find them, or it’s out of season, use small, soft skinned lemons)
Beef Tenderloin Bites with Spicy Pepper Jelly
Beef Tenderloin Bites with Spicy Pepper Jelly
3 T. chili garlic sauce
2 T. soy sauce or tamari
2 tsp. cornstarch
2 T. peanut oil, divided
1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)
3 T. spicy red pepper jelly
4 C. cooked rice, kept warm
3 scallions, thinly sliced
Combine chili garlic sauce, soy sauce, cornstarch, and 1 T. of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator. When ready to cook, heat 1 T. of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare. Add the pepper jelly and toss to coat. Remove from pan and serve over rice and sprinkled with the scallions.
Roasted Pepper Roll-Ups
Roasted Pepper Roll-Ups
1/2 of an 8-ounce package reduced-fat cream cheese, softened
4 ounces soft goat cheese
1 T. fat-free milk
1 small clove garlic, minced
1/4 tsp. freshly ground black pepper
1/2 cup purchased roasted red sweet peppers, drained and finely chopped
1/4 cup snipped fresh basil
8 8-inch whole wheat or plain flour tortillas
2 cups packed fresh spinach leaves
For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil. To assemble, divide filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces.
Makes 24 servings
Per Serving: 74 Calories, 3 g Total Fat, 1 g Fiber,
Spicy Peanut Tofu Lettuce Cups
Spicy Peanut Tofu Lettuce Cups
1 block extra firm tofu
5 T. natural peanut butter
2 T. liquid aminos
2 T. sesame oil
1 T. lime juice
1 tsp. chili powder
1 T. erythritol/stevia blend
1 T. coconut oil
1 small red bell pepper, diced
5 medium butter lettuce leaves
1 T. crushed peanuts
2 small green onions, chopped
Pre-heat the skillet on stove. Slice the extra firm tofu into approximately 1-inch cubes and pat dry with a towel. In a mixing bowl combine the natural peanut butter, liquid aminos, sesame oil, chili powder, lime juice, and sweetener. Stir well until smooth. Melt the coconut oil in skillet. Place the tofu cubes and diced red bell pepper into the skillet. Sauté the tofu and red pepper until the edges of the tofu begin to brown slightly. Add half of the peanut sauce to the tofu and stir to coat, cooking on medium heat for about 1-2 minutes. Once the sauce begins to thicken and crisp on the tofu, remove from heat. Place the skillet ingredients into the butter lettuce leaves. Top with the remaining sauce, and garnish with crushed peanuts and green onion.
Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint
Ricotta (or cottage cheese) with Tomatoes, Lemon, and Mint
1 large garlic clove, finely chopped
1 T. fresh lemon juice
½ pint grape tomatoes
½ tsp. kosher salt
½ tsp. dried mint
1 T. extra-virgin olive oil
1 cup ricotta or cottage cheese
Combine the chopped garlic and lemon juice in a medium bowl; let them hang out while you prep the tomatoes. (The lemon juice will tame the garlic’s bite.) Slice the tomatoes in half lengthwise and add them to the bowl. Stir in the salt, mint, and olive oil and let it sit for a minute or two. Divide the cheese between two bowls and spoon the tomato mixture on top.
Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches
Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches
40 unsprayed nasturtium flowers, washed and dried
1 large bunch of fresh watercress, washed, dried, and large stems removed
8 ounces cream cheese, softe3ned
1 medium cucumber, peeled, seeded, and diced
1/2 tsp. fine sea salt
1/4 tsp. freshly ground black pepper
1 small red onion, thinly sliced
6 slices of hearty whole-grain bread, such as rye, whole wheat, or multi-grain
Setting aside 12 nasturtium flowers for garnish, finely julienne the rest with a sharp knife. Setting aside 6 watercress sprigs for garnish, finely chop the remaining watercress. In a medium bowl, mix the cream cheese with the chopped flowers, chopped watercress, cucumber, salt, and pepper. Cover with plastic wrap and chill in the refrigerator for 1 hour to allow the flavors to blend together. Remove the cream cheese mixture from the refrigerator half an hour before serving to allow it to soften slightly. With a sharp knife, finely julienne 6 of the reserved nasturtium flowers. Spread the cream cheese mixture on the bread slices. Top each slice with some red onion slices and a sprinkling of the julienned flowers. To serve, place 1 slice of the prepared bread on each plate, and top with a whole nasturtium flower and a watercress sprig.
Grilled Blue Cheese and Sorrel Sandwiches
Grilled Blue Cheese and Sorrel Sandwiches
For these sandwiches, I like to use Diamante bread from Essential Baking Co. – the salt crust and the rosemary leaves add a whole new dimension – or Macrina bakery’s potato bread, which has a particularly nice chewy, crisp texture when it’s grilled. I like to use Oregon Blue Cheese just because it’s somewhat local, but Gorgonzola or the quintessential Roquefort will make the sandwich at least as good, if not better.
4 slices rustic white bread
2 T. butter
4 ounces blue cheese
4 large leaves of sorrel
Freshly ground black pepper
Butter one side of each slice of bread and put the bread buttered-side-down on a griddle or in a skillet large enough to accommodate all four slices. Turn on the heat to medium or medium high and crumble the blue cheese over the surface of the bread. Stack the sorrel leaves with all the stems pointed in the same direction, and roll them, lengthwise, into a little bundle. Trim off the stem end and cut the bundle crosswise into -inch slices to make thin little ribbons of the leaves. (Incidentally, this is called a chiffonade.) Distribute the cut sorrel evenly over the surface of the cheese and grill the sandwiches open-faced until the cheese is melted and the buttered side of the bread is browned and crisp. Close the sandwiches and cut each one in half. Serve hot.
Grilled Beef & Blue Cheese Sandwiches
Grilled Beef & Blue Cheese Sandwiches
2 ounces cream cheese, softened
2 ounces crumbled blue cheese
8 slices sourdough bread
3/4 pound thinly sliced deli roast beef
1/2 small red onion, thinly sliced
1/4 cup olive oil
In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices. Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.
Fast Fajita Roll Ups
Fast Fajita Roll Ups
12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves
4 8-inch spinach or flour tortillas
1 T. cooking oil
1/3 cup finely chopped onion (1 small)
1/3 cup finely chopped green sweet pepper
1/2 cup chopped tomato (1 medium)
Chopped Lettuce, for serving, optional
2 T. bottled reduced-fat Italian salad dressing
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1/4 cup bottled salsa or taco sauce
1/4 cup light dairy sour cream (optional)
If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat. Cut beef or chicken into bite-size strips. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add meat, onion, and green pepper; cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa and, if desired, sour cream.
Makes 4 servings.
calories: 324
fat: 15g
fiber: 2g