Seven Layer Greek Dip

Seven Layer Dip- when you hear this name, probably the first recipe you think of is the delicious gooey goodness of refried beans, guacamole, salsa and sour cream topped with all the fixin's. But everyone brings the Mexican version to parties... how about changing it up Mediterranean style next time? Here I layer creamy hummus, bright and zippy Greek yogurt sauce similar to Tzatziki, garden tomatoes, cucumbers, feta cheese and Kalamata olives for a fresh and unexpected spin on a traditional party favorite. This recipe has become a go-to of mine to bring to parties and get-together's with friends.  It is ALWAYS a huge hit and the recipe is always requested.  In fact I bought this appetizer to a recent neighborhood Recipe and Wine Night party and won 1st Place for best Appetizer! Its great served with fresh pita bread, a veggie tray, crackers or pita chips. And if you happen to have leftovers, roll them inside a pita with some crunchy lettuce for a delicious wrap.

While you could totally buy a tub of hummus and pre-made Tzatziki at the store, I love making my own for this app. Hummus is one of those recipes that is SO EASY that after making it the first time you will wonder why you ever bought it pre-made at the store. The ingredients are inexpensive, you can easily change the flavors by what you happen to have in your fridge and all you do is literally dump all the ingredients into a food processor or blender, push a button and DONE.  Simple as that! I am going to share with you my favorite Hummus recipe if you wish to give it a whirl! But either way, store bought or homemade, this Seven Layer Greek Dip is sure to be a huge hit with all your up and coming holiday parties!

Seven Layer Greek Dip

1/2 English cucumber, quartered and chopped
1 pint cherry tomatoes, quartered
1/2 cup feta cheese, crumbled
1/3 cup sliced Kalamata or black olives
3 Tablespoons finely chopped red onion
a few sprigs fresh dill, stems removed

For the Hummus
2 (15 ounce) cans of garbanzo beans (chickpeas), juices from one can reserved
1/3 cup tahini
1/3 cup lemon juice (roughly the juice of two and half lemons)
3-4 cloves garlic
1/4 tsp salt
1/4 tsp crushed red chili flakes
pinch cumin

Combine in food processor or blender the garbanzo beans, tahini, 1/4 cup lemon juice, garlic, salt, red chili flakes and cumin.  Bend until smooth.  Taste and add more lemon juice to suit your taster.  We prefer  it more on the lemony side.  It will be quite thick at this point.  Slowly add in some of the reserved garbanzo bean juice to thin it out.  Blend again.  Add more of the juice, blend and taste. Repeat until you reach the right consistency.  You won't need all the juice just enough to get it creamy!!  The texture should be smooth and creamy and not too thick.

For the Greek Yogurt Sauce
1 1/3 cups thick plain Greek yogurt, like Fage
1-2 garlic cloves, finely minced (I love a lot of garlic flavor, so I use 2 cloves)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 Tablespoon fresh dill, minced
1 Tablespoon fresh parley, minced

Combine all Greek Yogurt Sauce ingredients in a medium sized bowl and set aside. If you prefer a more mild flavor, you can make this up to a day in advance stored in the fridge.  The longer it sits in the fridge, the less "bite" the garlic will have.

Putting it all Together

On a large platter or 8x8 pan, evenly spread the hummus. Next, careful not to smear together with the hummus, evenly spread the Greek Yogurt Sauce on top of the Hummus creating your second layer. Top with cucumbers, tomatoes, feta cheese, olives, and red onion.  Sprinkle minced fresh dill over the top (kitchen scissors work great for snipping dill evenly over the layered dip!)

Serve immediately with pita bread cut into wedges, fresh veggies, crackers or pita chips.

Classic Ratatouille

We belong to our local CSA, Fresh Fork Market and just LOVE IT. Wednesdays are my favorite day of the week when we get to head to the neighborhood truck and pick up our weekly share. The bags are overflowing with the most gorgeous fruits, veggies, and since we get the Omnivore Share, meats too. It's such a fun way to not only support local farms and small businesses, but also try things you may never have picked up at the grocery store on your own. It keeps meal time exciting for sure! 

But sometimes I gotta admit on weeks when we are particularly busy (like last week!) I have to play a game of catch up to use my veggies before 1) they go bad 2) we are hit with next week's share doubling our fresh food and loosing space to store it all in my fridge! In these situations soups, stews and stir-fry's are kings in our house! And Friday was one of those days. In my crisper was zucchini, patty pan squash, eggplant, a variety of peppers and my counter tops were full of tomatoes (just to name a few!!). What was the best way to use this all up? Ratatouille of course! 

Ratatouille is a delicious vegetarian stew from the Provence region France using the best of summers bounty. It can be eaten as a side dish, spooned onto nice crusty bread, served over rice, stirred into pasta, we love it over roasted chicken and as a base instead of sauce for homemade pizza; its uses are endless! I won't lie, it is a bit of a labor of love due to lots of vegetable chopping and sauteing in batches, but its a super easy dish to throw together and can be made in advance and reheated throughout the week.  I actually think Ratatouille tastes even better the next day because then all the flavors have had a chance to meld together. It also freezes wonderfully! This recipe has become a favorite and I hope you love it as much as we do. 

Ratatouille

Extra Virgin Olive Oil
2 onions halved and then sliced into wedges
2 peppers, deseeded and chopped into 2" chunks
2 eggplants quartered and then chopped into 2" chunks
2 zucchini or yellow squash halved and sliced
5-6 tomatoes roughly chopped, juices and seeds included
1 can whole plum tomatoes or stewed tomatoes, undrained
4 cloves of garlic, thinly sliced
A few sprigs of fresh thyme or 1 teaspoon dried
1/2 bunch fresh basil
2 Tablespoons Balsamic Vinegar
Salt and fresh ground black pepper

Heat a large stock pot over medium heat. Add 2 Tablespoons of Olive Oil. Once oil is hot add your chopped peppers, zucchini, and eggplant and sauté until they begin to soften and brown a bit. Do not cook through. Work in batches if needed and transfer cooked veggies to a bowl. Set aside.

Add a teaspoon of oil to the stockpot along with the garlic and onions. Sauté for 15 minutes until soft and beginning to caramelize. Add the cooked vegetables, tomatoes- fresh and canned, whole sprigs of thyme and Balsamic Vinegar to the pot. Stir well to combine, gently scraping the bottom of the pot to incorporate the wonderful brown bits into the stew. Cover and turn the heat down to low. Allow to simmer for 30 minutes, stirring occasionally.

Add a good pinch of salt and fresh ground black pepper and stir well. Simmer for an additional 15-30 minutes allowing the sauce to reduce and thicken. The longer the veggies simmer, the softer and silkier they will become. Taste and adjust seasoning.  Remove the stems of the thyme and discard. Now you want to chiffonade the basil. You do this by stacking the basil leaves on top of one another and then roll up. Thinly slice the basil creating long thin strips. Sprinkle the basil into the ratatouille, reserving a bit for garnish. Stir to combine.

Serve alongside crusty bread, trust me you'll want it to sop up all the delicious sauce. Enjoy!

Three Cheese Stuffed Shells

This is comfort food at its best.  It is warm, creamy, and completely satisfying.  I don't think you could ever find a living soul that didn't fall in love with this simple recipe.  It is easy enough for a weeknight, but also special enough to serve at a dinner party.  It fills your house with the beautiful scents of Italy, making every tummy aching for dinner time.  My family loves these stuffed shells.  Like really loves them.  They are seriously delicious!  

This recipe doubles and triples easy, so make an extra tray to throw in your freezer for dinner another night. Or even better, to take to a friend that has just had a baby or is recovering from surgery.  Everyone will thank you.  

Three Cheese Stuffed Shells

For the Cheese Filling
1 1/2 cups ricotta or cottage cheese
1 1/4 cups grated Parmesan, Asiago, or fotinella cheese
1 generous cup shredded mozzarella cheese
1/4 medium onion, finely chopped
6 scallions, finely chopped
1/4 cup tightly packed fresh oregano leaves, finely chopped
1/4 cup tightly packed fresh basil leaves, finely chopped (optional)
1 clove garlic, minced
salt and fresh ground black pepper to taste
1 large egg, lightly beaten

Stir together everything but the egg in a large bowl. Taste and adjust the seasonings, then add the egg. Combine well and set aside.

For the Pasta Shells
8 oz, Jumbo Pasta Shell Noodles, cooked al dente and cooled enough to handle
1 jar spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees F.
Cook pasta shells for about half of the cooking time, to very al dente, being careful not to overcook.  Rinse in cold water and set aside.  Spread 1/3 of the spaghetti sauce on the bottom of a baking dish.

Fill each shells with 2 Tablespoons of cheese filling and place on top of the sauced dish.  Repeat filling the shells until all of the mixture is gone.  Top shells with the rest of the sauce and sprinkle with mozzarella cheese.  Bake for 20-25 minutes or until hot and cheese is melty.

Serve with nice crusty bread and a crisp salad.

*cheese filling adapted from The Joy of Cooking

Farfalle Pasta Salad with Sweet Peas and Dill

This pasta salad is the perfect accompaniment to any and every summer meal.  It is different from the pasta salads you see everywhere and has a huge addicting quality making people want to have more and more. This is my sister's recipe and I have absolutely fallen in love with it.  I always hope for leftovers because I can never get enough!  Even though we tend to have it for family parties as a side dish, this would make a wonderful light dinner as is or with some grilled chicken or tuna tossed in.  Seriously, so, so, so good!  You will LOVE it, trust me.


Farfalle Pasta Salad with Sweet Peas and Dill

1 (16-oz) box Farfalle Pasta (any thick noodle would work well, but these bow ties look so pretty!)
1 cup sweet peas
1-1.5 cups)  mayo
dijon mustard
lots of fresh dill, chopped
kosher salt and ground black pepper to taste

Cook pasta according to directions on box.  Allow to cool.  Combine the peas with the pasta and add enough mayo to coat, but not so much to make it to be super saucy.  This isn't a sloppy, saucy, mayo-rich salad, just enough for great flavor and to evenly coat.  Add a good squeeze of dijon, about 2 tablespoons or so and stir. Add a ton of chopped dill, and season to taste with salt and a bit of ground black pepper and stir to throughly combine. Allow to chill before serving.

This recipe is featured on This and That and  http://www.foodiefriendsfriday.com Linky Party

Oven Roasted Bananas- Traditional and also with Cinnamon and Chocolate

Or how to impress your kids and make your husband fall in love with you all over again.  This recipe is so dang easy your children can do it almost entirely on their own (except for needing a smidge of help with the hot oven).  It also works as a great summertime campfire trick.  They are wonderful plain, in their beautiful perfect banana state.  Or my personal favorite, sprinkled with cinnamon, stuffed with chocolate chips and dotted with butter...mmmmmmmm.

These make a lovely dessert, it would even empress guests at a dinner party.  But it also works perfectly for a breakfast with a dollop of yogurt, or to curb that mid day sweet tooth.  It turns a plain banana into something truly special.  It tastes so much like the famous dessert Banana's Foster, but it isn't!  A simple banana with nothing else tastes like it is so much more.  If you've never tried this recipe before you will be amazed on the lovely flavors it changes into.

Oven Roasted Bananas

Traditional Oven Roasted Banana
1 banana per person (and this is absolutely all you need if you want to go the plain route, which trust me, tastes anything but "plain")

preheat oven to 400 degrees F.

Place whole banana, as is, uncut on a baking sheet.  Place in hot oven and bake for 15 minutes or until the banana peel turns black.  That is when you know it is done!  Place on a plate and carefully split the peel with a sharp knife and eat with a spoon.

The warmth of the banana paired with a scoop of vanilla ice cream is heavenly.

Oven Roasted Bananas with Cinnamon and Chocolate

1 banana per person
a sprinkling of cinnamon
a sprinkling of chocolate chips, I used mini above, but large are just as great!
a few small pats of butter, optional

Preheat oven to 400 degrees F.

Slice banana lengthwise and place on a foil lined baking sheet.  Sprinkle with cinnamon and chocolate chips and top with a few pats of butter, if using.  Bake for 15 minutes or until banana peel turns black.  Carefully remove from oven and eat directly out of the peel with a spoon.  Enjoy as is, or serve along side ice cream, yogurt, sprinkle with granola, drizzle with honey or chocolate sauce- whatever your heart desires.  After you've had these once, trust me, you will want to try them every way possible!

Don't forget to tun in or set your DVR's to watch 

Amie, from My Retro Kitchen cooking on 

New Day Cleveland, Fox 8

Tuesday, February 21, 2012

10:00 am




I linked up my recipe at Sweets for a Saturday!

Greek Orzo with Feta

I have a new favorite orzo recipe, and this is it.  Bonnie made it for our girls Greek Night dinner this month.  It is refreshing and seriously addicting.  It tasted wonderful warm the day it was made and I thoroughly enjoyed it the following day cold out of the fridge.  It would make a great potluck and a surefire family favorite.   

Greek Orzo with Feta 
1/4 cup olive oil
1/2 cup fresh squeezed lemon juice
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
1/2 pound dried orzo pasta
1 cup chopped fresh parsley

Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.

Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

A Perfect Taste of Summer- Garden Tomato and Basil Sandwich

Garden Tomato and Basil Sandwich
1 tomato
a hand-full of basil leaves
a smear of either mayo or a bit of a Laughing Cow wedge (my favorite is the Light Creamy Swiss)
4 slices Bread of your choice
Corse kosher salt and fresh ground black pepper

Smear a bit of mayo or some of the Laughing Cow cheese onto your bread.  Top with a few nice, thick slices of fresh garden tomatoes.  Add a sprinkling of salt (it brings out the sweetness in the tomatoes) and a grind or two of fresh black pepper.  Top with a few leaves of fresh basil and enjoy.  Seriously you can't beat this sandwich.  So, so good!  I have this alllll the time for breakfast.  And lunch.  And snack.  When tomatoes are in season, it is seriously addictive.

Also I have to apologize for being MIA for so long!!  Our charger cable to the computer broke two and a half weeks ago.  We ordered one, and just our luck, it got lost in the mail. I was seriously so, so mad.  The post office has no idea where it is and we have to wait a full 30 days until we can even make a claim. Who knows how much longer we would have to wait until everything got resolved.  So we ordered another one, and luckily that got to us nice and fast.  So if the post office ever does find the missing charger, well I guess we will just have a back up.  Incase you were wondering, two and a half weeks without a computer is NO FUN!

"Spinach and Herb" Green Beans

Going along with my awesome giveaway for a Party Pack from Tastefully Simple, all week I am going to feature recipes using different Tastefully Simple products.  Today I am featuring the Spinach and Herb Dip Mix.  Although it makes a wonderful dip for veggies and pita chips, I tend to use it most often as seasoning while I cook- especially in the cooler months when fresh herbs aren't as plentiful.

There is tons of flavor in this seasoning mix, combining spinach flakes, onion, minced green onion, dill and garlic, making it completely versatile in cooking.  There is also only a very, very small amount of salt, so you can pretty much season your food as you would do so normally without worrying about sodium overload.  Love that!  It is also completely All Natural- no additives to get in the way of a healthy meal.

This quick recipe for green beans was a huge hit at Easter Dinner.  Everyone loved them.  The left overs (if you have any) are wonderful cold, tossed into a green leafy salad with a lemony vinaigrette.  Yum!

"Spinach and Herb" Green Beans
1 lb green beans, steam-end snipped
2 Tablespoons extra-virgin olive oil, divided
2 whole shallots, diced
water
1 Tablespoon Spinach and Herb Dip Mix, like Tastefully Simple's
salt and fresh ground black pepper, to taste

Warm 1 tablespoon olive oil in a large rimmed saute pan over medium heat. Add shallots and sauté until soft and translucent. Remove shallots from pan and set aside. Add green beans to pan and enough water to come up half way on the green beans. Cover and steam until beans are crisp-tender and bright green in color. Drain beans and return to pan. Add remaining olive oil, shallots, Spinach and Herb Dip Mix and stir to combine. Season with salt and fresh ground black pepper, to taste.  Sauté 3 minutes to allow spices to rehydrate and flavors to combine.  Transfer to a serving dish and enjoy!

Other suggestions for the Spinach & Herb Dip Mix

• Serve dip in a blossom of purple kale.

• Add dry mix to scrambled eggs before cooking.

• Perfect on broiled or baked fish.

• Make herb bread by adding 1–2 Tbsp. to Bountiful Beer Bread Mix®.

• Toss dry mix with cooked carrots, cauliflower and broccoli.

• Add prepared dip to seafood pasta salad.

• Toss with hot, cooked fettuccine noodles.

• Spread prepared dip on finger sandwiches.

• Dollop prepared dip on baked potatoes.

• Sprinkle on cottage cheese.

• Look for more recipes at www.tastefullysimple.com.

Don't forget to enter for a chance to win this party pack from Tastefully Simple!  Click {here} to enter the giveaway!  Drawing ends on June 6th, so hurry up!

For ordering information, please contact Melissa Kroft,  Independent Consultant ID# 0060063 at www.tastefullysimple.com/web/mkroft  or email her at melissakroft@sbcglobal.net.  She will be more then happy to hook you up with all of your needs or set you up with a local consultant in your area. 

Caramelized Onion, Pumpkin and Ricotta Tortellini's with a Walnut and Sage Brown Butter Sauce

Print this Recipe


Caramelized Onion, Pumpkin and Ricotta Tortellini's with a Walnut and Sage Brown Butter Sauce
makes 50-60 tortellini's, one serving is 6-8 prepared.

Ingredients
1 package Won Ton Wrappers
small bowl of water

For the Filling
1 cup pumpkin- NOT PUMPKIN PIE FILLING!!!! (about 1/2 of a 15 oz. can)
1 cup ricotta
1 medium onion, chopped
2 garlic cloves, minced
salt and freshly ground black pepper
pinch nutmeg
1 teaspoon Herbs de Provence (this is a common blend of herbs from France, containing savory, rosemary, thyme, fennel seed, oregano, basil, and marjoram. If you don't have any Herbs de Provence or can't seem to find this in a store, any combination of these would still be nice.)

For the Sauce
4 Tablespoons butter
3 tablespoons chopped walnuts
a small bunch of fresh sage leaves, whole of roughly chopped
fresh ground black pepper

In a saute pan over medium heat, melt one teaspoon butter.  Once it begins to froth, turn down your heat, add the onions and saute for 15-20 minutes on low so they caramelize and turn into an almost jam-like consistancy.  Meanwhile, in a medium bowl, combine the pumpkin, ricotta, garlic, salt, pepper, nutmeg and Herbs de Provence.  Once the onions are at the right consistancy, add them to pumpkin/ricotta mixture. Taste your mixture to make sure the seasoning is correct.  Adjust as needed.

On a cutting board, lay out 4-6 wonton wrappers and spoon just under a teaspoon filling into the center of each one.  Dip a finger into the small bowl of water and wet around all four sides of the wonton.  Fold in half, corner to corner making a triangle.  Making sure there are no air pockets, press down firmly to seal.  Bring both corners up to meet each other and seal with a bit of water, making a little purse-like bundle.

Set aside on a silpat or parchment lined baking sheet while you are working.

If freezing, put entire tray of tortellini into your freezer.  Once frozen, remove from freezer and divide into servings in ziplock bags for future dinners and refreeze.

To cook your tortellini's, fill a medium stock pot 3/4 full with water and bring to a boil.  Once you get a nice rolling boil, add a teaspoon salt and carefully add the tortellini's.  Cook for 2-3 minutes, or just until they float to the top.  If cooking from frozen, add 2-3 more minutes.  Remove with a slotted spoon.

For the sauce
In a DRY medium saute pan over medium heat, add your chopped walnuts and toast, tossing often, until they begin to lightly brown and give off a nice nutty fragrance.   Add your butter to the walnuts.  Once the butter is melted add the sage leaves.  Swirl the butter, watching it closely.  It will foam and then start to become a beautiful chestnut colored brown.  You will also smell the wonderful nuttiness the butter gives off when it browns.  This means it is ready.  Be careful no to overcook the sauce- it can turn from brown butter to burnt butter very fast.  Once finished cooking, remove from heat and add a couple grinds of black pepper.  Pour over the raviolis and serve.  The crispy sage leaves are completely edible- don't you dare pick them out!  They look so pretty and add such a wonderful flavor to the dish.  

This dinner exceeded all of my expectations.  The torellinin's were exactly what I had a taste for in my mind. The meal was elegant, rich, and very gourmet.  Yet it was so simple to prepare.  Scott was a little unsure of how he would care for pumpkin tortellini's, thinking they would be too sweet for his taste.  But they have a much more savory flavor, with just a touch of sweetness that balances out the richness of the butter and walnuts.  He said they were delicious and was very impressed with the results.  Jackson gobbled his up, no questions asked!  I thought for sure he would at least ask me what was inside the noodles, but no!  He ate every single last bite.  This recipe was a winner with my whole family.  I am so excited I have quite a few more servings in my freezer for a quick dinner- or a pretty little lunch for myself during the week.

Petite Mushroom Terrines

These little beauties are earthy, satisfying, and just bursting with flavor.  Baked in ramekins they are the perfect size for a side dish. But I think the next dinner party I host I may make them using my mini-muffin tin for tiny, one-bite appetizers.  The way the earthiness of the mushrooms blend with the garlic, herbs and green onions, they just taste so springy to me.  Makes me want to put my Wellies on and go splash in some puddles.

Print this Recipe

Petite Mushroom Terrines
2 Tablespoons Canola or grapeseed oil
8 oz cremini or porcini mushrooms, chopped
8 oz white mushrooms, chopped
2 Tablespoons butter
1 garlic clove, minced
1 Tablespoon heavy cream or half and half
1 egg
2 egg yokes (don't throw away those egg whites!  save them for a healthy scramble in the morning)
1/2 bunch fresh chives (or 4 scallions), chopped
1 Tablespoon minced fresh flat-leaf parsley
salt and freshly ground black pepper to taste

Preheat oven to 350 degrees.  Butter or oil 4 ovenproof ramekins or 4 muffin tin cups.

In a large skillet, heat the oil over medium heat and saute all the mushrooms for 5 minutes.  Increase the heat to medium-high, swirl in the butter and saute the mushrooms until the moisture evaporates and the mushrooms are lightly browned.  Add the garlic and saute for 2 minutes.  Remove from heat and set aside.

In a medium bowl, whisk the cream or half and half, egg, egg yokes, chives, and parsley together.  Stir in the mushrooms and season with salt and pepper.  Pour into the prepared ramekins and bake for 30 minutes, or until a knife inserted in the center comes out clean.

Remove from the oven and let cool to room temperature.  Run a knife around the inside of each terrine and unmold.  Serve at room temperature.

I served these along side a Garlic and Rosemary Crusted Pork Tenderloin and the flavors were wonderful together.  Pork recipe to follow tomorrow!


**ONLY TWO DAYS LEFT!  Don't forget to enter my Giveaway for a free cookbook Best of the Best Vol. 11: The Best Recipes from the 25 Best Cookbooks of the Year by the editors of Food and Wine Magazine and a vintage inspired apron! Click {here} to enter! **

A Crowd Pleaser- Herbed Cream Cheese Stuffed South African Peppadew Peppers

South African Peppadew Peppers stuffed with Cream Cheese are a definite favorite appetizer of mine. It is so very easy, involves no cooking and always flies off the plate at parties. If you aren't familiar with these cute little peppers, run out and get some tonight! They are a bit sweet, have a touch of spice and when stuffed with cool cream cheese they are a wonderful treat. You can find them in most olive bars at your local grocery store and bottled in specialty markets (I've seen the bottled varity at Whole Foods).  Whenever I have made these as an appetizer for parties they are always one of the first to go, so be sure to make extra- plus it is impossible not to snack on a few while you are preparing them!

Herbed Cream Cheese Stuffed South African Peppadew Peppers
1 jar or pint of Peppadew Peppers (about 30)
5-6 oz cream cheese, softened
2 Tablespoons fresh herbs, finely chopped (basil or chives are nice), optional

Drain the Peppadew's and set aside.  Don't throw away the juices!  It is a wonderful for dipping crusty bread into, so save it for later.  Mix the cream cheese and herbs, reserving a bit of the fresh herbs for a garnish. Very carefully, using a small spoon, fill the peppadew peppers with the cream cheese mixture.  Arrange on platter, garnish with remaining herbs and serve.

You can also use goat cheese for this appetizer, but I prefer the milder flavor of the cream cheese.

Brussels Sprouts with Shallot-Browned Butter

Normally when I make Brussels Sprouts I go for my recipe of Brussels Sprouts with Bacon and Shallots.  I mean, who doesn't love bacon?!  But this time I was all out of bacon (tragedy, I know!) So I thought I would change up the recipe a bit and create a Browned Butter Sauce for them to add a nice nuttiness to the brussels sprouts.  They turned out delicious, and all agreed that the sauce worked perfectly with the them, balancing the flavors just right.  Browned Butter is so easy to make, but you do have to pay attention the entire time because it can quickly go from being Brown Butter to Burned Butter.  

Brussels Sprouts with Shallot-Browned Butter
1 pound Brussels sprouts, rinsed
1/2 cup water
1/4 teaspoon kosher salt
4 tablespoons butter
2/3 cup finely chopped shallots

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. If large, cut each Brussels sprout in half from top to bottom. (mine were kinda small so I left them whole). Place the Brussels sprouts, water and salt into a 3 to 4-quart sauce pan and cover. Place over high heat and cook for 5 minutes or until tender.

For the Browned Butter: Melt butter in a large nonstick skillet over medium heat; whisking frequently.  Cook about 10 minutes or until lightly browned and releasing a wonderful nutty flavor. The butter will foam up a bit and then subside.  Look at the bottom of the pan, little brown specks should be beginning to form.  Be so careful not to burn! Add shallots; cook 1 minute. Add Brussels Sprouts; cook 1 minute, tossing to coat. Serve immediately.

Huevos Rancheros

Huevos Rancheros stands for Ranch Style Eggs.  This is one of my most favorite meals of all time.  It is spicy, gooey and 100% satisfying.  It makes for a fun, non-traditional breakfast.  But I cook this for dinner all the time.  It is very fast meal, so you can easily make this at the end of a long day and have dinner on your plate in well under 20 minutes.

There are two ways you can prepare this dish.  You can cook a homemade salsa in your skillet, using fresh tomatoes, onions, jalapenos and cilantro- my favorite method.  But if you don't happen to have any of these ingredients onhand, but do have a jar of prepared salsa- use that!  I use this short-cut all the time.  especially in the months when the tomatoes in the grocery store look less then appetizing.  You really want juicy tomatoes.  So if they are too firm in the market or look too pink (you know what I mean), buy a good quality jar of salsa.

The whole basic concept of this recipe is you cook your salsa in a skillet (or heat up the jarred salsa) until simmering.  Then you very carefully slide an egg into holes you create in the salsa and poach them in the sauce until the tops become translucent, but still the yokes are runny.  Serve ontop of a warmed tortilla, top with a touch of cheese- and voila!  So easy, but really a crowd pleaser.

Huevos Rancheros 
serves two

4 eggs
2 tortillas (I prefer flour, but you could very well use corn)
freshly grated cheese (I used a cheddar and a montery jack)
1 Tbsp olive oil

For Ranchero Sauce (if using jarred salsa, skip these ingredients.)
3 large tomatoes, chopped. Do not drain. You want the juice and seeds. or or 1 - 15oz. Can Whole Peeled Tomatoes, undrained
1 yellow onion, chopped into chunks
1 jalapeno, seeds and ribs removed (you can keep the seeds and ribs if you want more of a kick. This is where the majority of the heat is located), diced
2 cloves of garlic, chopped
1/2 cup cilanto, coarsely chopped (parsely may be substitued if you don't care for cilantro)
2 Tbsp olive oil
salt and fresh ground pepper, to taste

Move oven rack into the middle position and preheat oven to 200°F. Place 2 ovenproof plates on rack to warm.

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. One at a time, heat tortillas for about 30 seconds a side, until just starting to bubble. Flip and repeat. Once lightly warmed on both sides transfer to a plate in the oven to keep warm. Repeat with remaining tortilla. Loosely cover both plates so the tortillas don't dry out.

For the Ranchero Sauce: (if using jarred salsa skip down to the next step)
Over medium heat, add the olive oil to the same skillet you browned your tortillas in.  Add the onions, garlic and jalapenos and sauté until the onions become translucent.  Being careful not to burn your garlic. Add the tomatoes to the pan and simmer until the sauce reduces a bit and begins to thicken, about 10 minutes.   If your tomatoes don't seem juicy enough, add a little water at a time until you get a nice, salsa type consistency.  Once thickened add the cilantro, salt and pepper and combine.

If using jarred salsa, pour the salsa into your skillet and simmer over medium heat until it reduces a bit and begins to thicken.

Now is the fun part!  We are going to "poach" the eggs inside the salsa.  One at a time, make a hole inside the salsa about the size of a half dollar and very carefully break your egg into the hole. Repeat with remaining eggs.

Lightly pepper your eggs and let simmer in the sauce until the white become opaque and the yokes start to glaze over.  If your yokes are taking a little too long to set up, cover briefly, checking on them often.  You totally want a runny yoke for this recipe.  It makes the dish!

Once eggs are set up, remove your plates from the oven and discard foil.  Top each tortilla with a few spoonfulls of your cooked salsa.  Carefully using a large spoon, place two eggs per plate on top of the salsa tortillas.  Spoon a bit more salsa onto the eggs and sprinkle with grated cheese. Serve with Classic Black Beans or Black Beans and Corn on Rice (shown).  Enjoy!

Black Beans and Corn on Rice

Black Beans and Corn on Rice
1/4 cup olive oil
1 can whole kernel corn, drained
1 can black beans, undrained
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 tsp paprika
1/2 tsp curry powder
1/4 tsp chipotle chile pepper (more or less to taste.  This is pretty spicy so add a little at a time and taste to make sure it isn't too hot for your liking)
2 bay leaves
1 cup water
2 Tbsp olive oil
3 tsp apple cider vinegar (red wine vinegar or white vinegar will also work)
salt and fresh ground black pepper, to taste
1 cup rice

Heat 1/4 cup olive oil in a large saucepan over medium heat until hot.  Add onions and garlic; cook, stirring frequently until softened, about 10 minutes.  Stir in paprika, curry powder, chipotle chili pepper and bay leaves; cook one minute.  Stir in beans, corn and water.  Bring to a boil; reduce heat and simmer 20 minutes, stiring occasionally.

Meanwhile, prepare rice according to package directions for 4 servings of rice.

Remove bay leaves from beans.  Stir in 2 Tbsp oil and 3 tsp vinegar.  Season to taste with salt and pepper.  Serve beans over rice.

This was a wonderful accompaniment to the Huevos Rancheros I am posting tomorrow (stay tuned!).   But would really go great with any Mexican dish.

Spiced Coconut Mushrooms

I discovered a new recipe for mushrooms.  Oh boy they are seriously good.  It is originally meant to be a side dish for any Asian meal, but I also think they would be so wonderful as a topping for a nice steak.  These mushrooms are earthy, creamy and have the best combo of sweet and spicy.  I have found a new favorite!

Spiced Coconut Mushrooms
2 Tbsp peanut oil (or any vegetable oil)
2 cloves garlic, finely chopped
2 fresh red chilies, seeded and thinly sliced into rings (or 1 1/2 teaspoons dried chili flakes)
3 shallots, finely chopped
2 cups cremini mushrooms, thickly sliced (button mushrooms also work nicely)
2/3 cup coconut milk
2 Tbsp cilantro or chives, chopped
salt and fresh ground black pepper to taste

Heat oil in a wok or deep skillet.  Add the garlic and chillies, and stir-fry for a few seconds.  Add the shallots and stir-fry for 3 minutes until softened.  Add mushrooms and stir-fry for 3-4 minutes.  Pour in the coconut milk and bring to a boil.  Boil rapidly over high heat until liquid is reduced by half and coats the mushrooms.  Season with salt and pepper to taste.  Sprinkle the cilantro over the mushrooms and toss gently to mix.

from Wok and Stir-Fry edited by Linda Doeser

Mom's Zucchini Pancakes

Are there certain foods that take you back and remind you of a specific time?  Oh goodness, I have so many.  One of these is definitely my Mom's Zucchini Pancakes.  They are the definition of Summer to all of us and are a staple at many meals throughout the season.  The first time I remember eating these was while we were away on our very first family vacation to OBX (Outer Banks, NC).  We have since gone so many times and have made hundreds of wonderful memories there.  These pancakes are one of them!  I can't eat them without thinking of waves hitting the shore, the smell of salt in the air and laughing till our bellies hurt over delicious fresh fish the men just caught.  

These are an extra special family recipe, and you all should feel very lucky I am even sharing it on here.  (there may have even been a family meeting making sure it was OK for me to post...) It isn't like this is a complicated recipe- the exact opposite actually!  It just holds a special place in our hearts (and bellies!)  But it is one of those recipes that is so darn good, it is a shame NOT to share it.  It's a perfect use for all of those crazy zucchini's that are multiplying like rabbits in everyone's garden.  We double it all the time. Trust me, you will want to do the same.  These have a tendency to fly off the plate super fast and you will want the leftovers!   They are the very best eaten right away, the batter wonderfully fluffy and creamy.  But there is also nothing like having them the next day with breakfast or eaten cold layered in a turkey sandwich... yummmm!   

So please, enjoy this recipe with your family and hopefully it will become a summer staple for all of you as well.    

Mom's Zucchini Pancakes
1/3 cup Bisquick
1/4 cup Parmesan cheese
1/8 teaspoon fresh ground black pepper
2 eggs slightly beaten
2 cups zucchini, shredded
chives, chopped (optional)
butter for frying

Mix first three ingredients. Stir in eggs until moist. Fold in zucchini. Fry patties until brown.

*I like to keep an oven proof dish in the oven on warm and put the pancakes in there as they cook. Just be sure to keep them loosely covered with foil so they don't shrink up or dry out.  Diced tomatoes are also a nice addition.  Just be sure to deseed them. You don't want a whole lot of tomato, just enough for flecks of color and a bit of flavor.

Fridays, Feasting With Friends- Featuring Elizabeth Malone

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Elizabeth Malone

Liz and her handsome son Mannie

When you were a child, did your mom make your older brother or sister take you along when they went to play with their friends?  Or maybe you were the one with the permanent tag-a-long?  Although I always loved it, (I mean how cool is it playing with your older sister and her friends?!) my sister did not!  That is until she became friends with this girl Tina.  You see, Tina had a younger sister my age.  So not only could I come along, but I would have a wonderful playmate to have fun with instead of tagging along with the big girls.  It was a win-win situation!  Lizzy was so much fun!  We would play for hours on end, running through my parents woods, feeding the chickens, and doing all things little girls do best. She was a wonderful friend and encompassed quite a lot of my childhood memories.  As we grew up, we drifted apart; different schools= different friends.  It was a bummer, but something that happens so easily when you are a kid.  

Move ahead something like 17 years and there is this new thing called "social networking" ok, ok facebook... and guess who I reconnect with?!  My sweet, wonderful, childhood friend Liz!  It was so great looking at her life now and seeing the amazing things she is doing with herself.  She is married to a devoted man, Pat and has the most handsome son, Mannie.  And just as I remember my Lizzy being, all smiles, bubbly, and full of life- she is that and more now as an adult!  It makes my heart full of joy knowing she is doing so well.  She is right in the midst of launching a national magazine, Felicity.  It is all about happiness, and it is SO Liz.  Keep an eye on this girl- She is going places.

So for today's segment of Fridays, Feasting with Friends I am proud and honored to share with you my blissfully happy friend, Elizabeth Malone.  

What is your favorite thing to cook?
Ethnic food: Middle Eastern, Greek, Italian, Thai, Indian, Vietnamese, etc. I love fresh herbs, spices and flavor!

How about your least favorite thing to cook?
Meat! I avoid eating anything that comes from a being with a face or a mom.

What is your favorite local restaurant and what is one you are dying to try out?
I can’t pick just one! My favorite local restaurants are Falafel Café, Saffron Patch, Mint Café, Organic Energy, Aladdin’s and Tommy’s. I am excited to try Flaming Ice Cube on Public Square. I’ve heard wonderful things about their first location near Boardman.

Music and food go together so beautifully. If you were hosting a dinner party, what would be on your playlist?
I have a cooking playlist of Ingrid Michaleson, Maxwell, Alecia Keys, Melanie Fiona, Robin Thicke, Norah Jones, James Blunt, Will Young, Yael Naim, and Mike Posner. Once we sit down to eat, I like to turn off the music and fully enjoy my company.

What would you chose as your last meal here on earth?
For my last meal I wouldn’t be concerned with what I ate, as long as I shared it with the people that I love.

What are you currently reading?
The China Study by T. Colin Campbell and Committed by Elizabeth Gilbert

What is my favorite kitchen gadget?
It’s a close tie between my Vitamix and Twin Health Marathon Living Juice Extractor.

Do you have a signature go-to dish?
Simple creations. I’ll experiment with delicious combinations of vegetables or fruits based on whatever I have in the garden or refrigerator. Then I’ll cook a grain and legume that tastes good with it. I rarely make the same things over and over. I try to keep a wide variety of foods in my diet. Recently, I tossed homegrown tomatoes with red onion, basil, capers, balsamic vinegar and sea salt. I ate it alongside quinoa (or farro, brown rice, couscous, etc.) and cannellini beans seasoned with fresh rosemary, salt, pepper and a touch of olive oil. When I was little, I never liked the food on my plate to touch. Now when I cook, I still like to make sure all the ingredients compliment one another.

What is your favorite thing about Cleveland?
My favorite thing about Cleveland is the people! We know how to work hard for what we want, overcome obstacles, enjoy moderation because of our inherent extremes (in weather, wealth, sports teams…), we stick together when we need to, and people from Cleveland remember their roots!!

What is your favorite childhood meal and do you cook it still today?
I had so many favorite childhood meals! I used to eat dinner twice, once at my best friend Jenny Iacobacci’s house and again with my family. Mrs. Iacobacci and my mom were the most amazing cooks! My mom wrote the first extensive menu that turned Alfonso’s Pizza into a restaurant. She later opened two of her own restaurants: Moondog’s Diner and Evelyn’s at Lakeside. My dad also contributed to my appreciation of fine food by introducing me to imported Italian food stores, and he always included his kids when he dined at the best restaurants.

I also remember when I came to your house as a child, your parents introduced me to gardening and pickled dilly beans! I have wanted more ever since!

As a teenager, I practically lived with best friends from Greek and Arabic families. I was blessed to become part of their families, and I was constantly surrounded by mouthwatering food! I still have a circle of culinary moms that I learn from, and I adapt their recipes to fit my vegan lifestyle.

My favorite is a Greek recipe called Yemistes. Or as I called it, “yummy stuff”.

Yemistes "Yummy Stuff"
6 big, ripe tomatoes
1 tsp sugar
1 cup olive oil
1 onion, finely chopped
½ cup rice
¼ cup pine nuts, toasted
¼ cup fresh dill
¼ cup fresh parsley
¼ cup raisins or currants (optional)
1 large can of tomato sauce
salt and pepper to taste

(Preheat oven to 350 degrees.)
Slice tops off tomatoes and save. Discard any slimy seeds. Scoop out pulp, chop and set aside. Place tomato shells in large casserole. Sprinkle insides of tomato shells with sugar. Sautee onions in ½ cup olive oil until soft. Add chopped tomato pulp, pine nuts, rice, dill, parsley and currants. Add ¼ cup olive oil and mix well. Sautee about 5 minutes. Season with salt and pepper to taste. Fill tomatoes with mixture.

In separate bowl, combine large can of tomato sauce with ¼ c olive oil. Season with salt and pepper.

Pour half of the tomato sauce over the tomatoes. Place tomato tops on top of the stuffed tomatoes. Cover with remaining sauce. Bake for 50 minutes or until rice is cooked, basting occasionally.

Goes well with…

Romanian Eggplant Dip
1-2 eggplants
1 shallot, finely chopped
2-3 tablespoons of Follow Your Heart Vegenaise (a healthier substitution for mayo)
1 tablespoon olive oil
salt and pepper to taste

Grill whole eggplant, turning regularly until entire skin becomes charred and blistered.  Allow to cool. Carefully peel off the charred skin and discard.  Place eggplant in food processor or chop by hand into pulp. Mix pulp with shallot, vegenaise, olive oil.  Season to taste and mix well. If you like it creamier, add more vegenaise or less if you like more eggplant flavor (like in baba ghanoush).  Chill overnight. Serve with fresh pita, carrots, thin rice crackers or as a sandwich spread.

Top 3 Movies of all time?
Wow, that’s hard! I know there are more, but the first three that come to mind are: Pay It Forward, Goodwill Hunting, and The Life of David Gale.

What was your happiest moment in life?
I appreciate everything in my life, but the happiest moments are the ones when I feel like the layers between heaven and earth get a little bit thinner, and I experience the synchronicity in my life that confirms I’m headed in the right direction.

Where do you do your grocery shopping?
Whole Foods, Heinen’s, Athen’s Pasteries & Imported Foods, Urban Herbs, Aladdin’s Baking Company, the Westside Market and my local farmers’ markets in Geauga County.

What is your favorite guilty pleasure when it comes to food?
I used to live above a French bakery in Vail, and I could eat an entire loaf of fresh bread when my roommate brought it home. Good bread is probably my biggest weakness because once I start, I can’t stop eating it until it’s gone!

Can you tell me what you are most proud of?
I am most proud of my husband, Pat. He is truly the best person I know. He doesn’t profess to be spiritual or religious, but he lives by example. Pat has taught me more about life, compassion, and love than anyone else I know.

Do you have any culinary resolutions you would like to complete this year?
My culinary resolution is to keep a journal of my recipes because I seldom remember how to make the same thing twice!

One word That best describes you is: Positive

Fridays, Feasting With Friends- Featuring Jen Sale

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Jen Sale

Jen, her husband Brad and son Bek

I have known Jen for simply ages.  She is one of my sisters' closest friends and I in turn have been lucky enough to call her a friend of mine as well.  She is incredibly creative and a wiz in the kitchen.  As you will see in her interview she is forever trying out new cuisine and has zero fear when it comes to cooking.  It is always so much fun to see what she will bring to a party to share for it is always something so fun and not the average potluck fare.  A menu that might be different and strange to you is an exciting adventure to her.  It's wonderful!  

Back in 2004, Jen and her husband Brad welcomed to their world their 11 month adoptive son, Bek from Kazakhstan.  They are a beautiful family of three, but decided that they needed even more joy in their lives.   So they have begun another adventure of adopting their second child, but from Korea this time.  If you would like to read more about their amazing journey, please visit Jen's blog Heart and Seoul.  What an exciting path they are on!  

So for todays Fridays, Feasting with Friends I am delighted to introduce you to my friend, Jen Sale. 

What is your favorite thing to cook?
To date it’s usually something ethnic, but there is so much out there! Vietnamese or Thai noodle dishes, Indian curries, French confits, reductions and emulsions, spaetzle noodles with nearly anything, homemade pizzas, enchiladas with red chili sauce. I also love to put a fried or poached egg on just about anything and anything that includes potatoes. I go through phases when I discover a new ingredient or cuisine. For months I cooked Thai food, then Russian and eastern European and then…so much food, so little time!



How about your least favorite thing to cook?
Processed food, food made without passion or thoughtfulness, food with more chemicals than love. 



What is your favorite local restaurant and what is one you are dying to try out?
Naming one singular favorite would be tough, but I’ll try to narrow it down! Empress Taytu, India Garden, Siam Café, El Tango Taqueria, Aladdin’s. I have been wanting to try Sweet Melissa in Rocky River. I went in and checked it out – menu and ambiance both look interesting and promising! 



Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
Hmm well it might depend on both the guests and the type of food I was serving; but probably a mix of some sort that might include The Killers, The Strokes, Muse, Amy Winehouse, Wilco, the Avett Brothers, The Beatles, Feist, Silversun Pickups, Bob Dylan, Peter Tosh…



What would you choose to be your last meal on earth?

You know I’ve read this question before in the Plain Dealer and always enjoy reading people’s answers and have thought about what my answer would be. It’s a hard question..I mean YOUR LAST MEAL ever. Ever! I think it might have to be Julia Child’s Lobster Thermidor, that buttery, creamy, mushroomy, topped with French gruyere concoction. A healthy plop of some rich garlic mashed potatoes and a green salad…after that I’d be ready to die and with the butter and cream content I just might not have a choice!

What are you currently reading?
Peter Mayle’s “Anything Considered” and Tracy Chevalier’s “Remarkable Creatures”. 



What is your favorite Kitchen Gadget?
I’m not a big gadget person and think you can do pretty much everything you need to with a good chef’s knife, a whisk and your hands. I do love Williams Sonoma’s rubber spatulas though, great for everything from scrambled eggs to sauces to cake batter.

Do you have a signature go-to dish?
Depends on season/event, but I have a few I make over & over; French potato salad, Chinese peanut noodles (I think I could live on these – ask your sister Bonnie and she’ll tell you we actually did live on them for 2-3 days straight!), grilled Portobello panini with goat cheese and green olive pesto, homemade potstickers. 



What is your favorite thing about the Cleveland area?
The availability of great ethnic eats; Within a few miles radius you can pick up fresh Chinese noodles or Korean kimchi and homemade pita bread right off the factory line; homemade tortillas and dried chilis!

Do you have a favorite meal from your childhood and do you cook it today?
My Hungarian grandmother’s “palacintas”, similar to a French crepe. Also her stuffed cabbage, halushka, chicken paprikash…she was a culinary superstar and I learned so much from her and my mom! I can remember my mom and my grandmother cooking all day and me standing behind them and watching all day! Also in my early 20’s (that’s still childhood, right?) I was an au pair for a family in Northern France. I learned more about cooking from her than from any cookbook I’ve read or restaurant I’ve worked in. Food is truly and expression of love and art for the French and to this day I still cook the dishes I learned from her. Lunch and dinner both included a green salad with “true” French dressing which became my duty. For nearly two months I made this salad twice a day; a mixture of oil, red wine vinegar, Dijon mustard, chopped fresh herbs, salt and pepper, toss with frisee and pass around the table with cheese plate. Heaven!

And a simple grilled cheese with tomato and mayonnaise is still pure childhood delight!

Top 3 Movies of all time?
another tough question…. only 3?!  Star Wars, The Graduate, Goodfellas



What was your happiest moment in life?
In a tiny town in the northern most part of Kazakhstan when our son Bek was handed to us!

Where do you do your grocery shopping?
I can never find everything I need all in one place. Heinen’s, Nature’s Bin, Giant Eagle, Trader Joe’s and various ethnic markets. Also the two farmer’s markets in Lakewood and my parent’s garden in the summer time!



What is your favorite guilty pleasure when it comes to food?
Potatoes, Butter and Cheese!



Can you tell me about what you are most proud of?
If you’re talking in general terms in the big picture of life? That would have to be our son Bek. Not only him, as our son and a human being, but enduring the process of adoption that brought us to him! It was amazing and exhausting and stressful and exciting. If you’re talking food? Mastering Julia Child’s mayonnaise by hand, with only a whisk and a lot determination and elbow grease!

Do you have Culinary Resolutions that you would like to accomplish this year?
Just to keep cooking, learning and exploring. I would like to try injera, the Ethiopian flat bread made with the teff wheat flour. And although I’ve experimented quite a bit with it, I’d like to try more dishes from our son’s birth country, Kazakhstan and Central Asia. With a new baby on the way from Korea, I’d like to experiment with Korean food as well. 



One word that best describes you is: 
hungry

We are super lucky!  We get two yummy recipes today.  Thanks Jen!


Grilled Portobello & Goat Cheese Sandwiches
This panini-style sandwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust green-olive pesto.

1 cup tightly packed fresh basil leaves

1/2 cup pitted green olives, such as manzanilla, coarsely chopped
1 Tbs. walnuts or pine nuts

1 small clove garlic, coarsely chopped

1/2 cup plus 2 tsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper
8 small to medium portobello mushrooms, stemmed, gills removed, and wiped clean

4 soft round rolls, such as Portuguese or kaiser, split in half
4 oz. fresh goat cheese, crumbled

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, put the basil, olives, nuts, and garlic in a food processor and process until finely chopped. With the motor running, add 6 Tbs. of the olive oil in a slow, steady stream through the feed tube and continue to process until thick and smooth. Season to taste with salt and pepper.

Brush the mushrooms with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Put them on the press, pull the top down, and cook until softened and browned, 3 to 5 minutes (or cook in the grill pan, flipping once). Transfer to a plate and let cool slightly.

Spread the pesto on the bottom halves of the rolls. Put 2 mushrooms on each and then some cheese. Top the sandwiches with the other halves of the rolls. Brush both sides of the sandwiches with the remaining 2 tsp. oil.

Put the sandwiches on the press pesto side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

NOTES: I don’t have a panini press but I do have a grill pan and it works great!  Sautéing portabellos that come pre-sliced works well too.  The pesto alone is worth making, delish just spread on baguette or crackers or on any kind of sandwich.  I don’t bother getting the pitted olives but use the standard pimento stuffed green olives. I like the color it adds too.  I don’t bother chopping the olives or garlic as it all gets thrown into the food processor anyway!  Removing the gills is crucial so you don’t get a black runny mess on your lovely white goat cheese! Just take a spoon and lightly scrape the underside, the gills will fall right off.

Banh Mi
Banh Mi is Vietnamese street food. Essentially it’s a spicy sub sandwich.

1/4 cup rice vinegar or apple cider vinegar
2 tsp. honey or sugar
1/2–1 tsp. red pepper flakes
1/4 cup thinly sliced radish
1/4 cup shredded carrot
steak subs or 1/2 baguette, split in half lengthwise & butter
1 Tbs. low-fat mayonnaise
1 tsp. red chile sauce, such as sriracha
1/4 tsp. tamari or soy sauce
1/2 cup baked Asian-flavored tofu, thinly sliced, or stir-fried tofu cubes (Leftover chicken, pork or beef works too!)
2 6-inch strips cucumber (long vertical strips or matchstick works)
6 sprigs cilantro
6 cherry tomatoes, thinly sliced
4 lettuce leaves, torn

Combine vinegar, honey or sugar, and red pepper flakes in small bowl. Add radish and carrot, and stir to mix. Let stand 15 to 30 minutes, stirring occasionally.

Preheat oven to 350°F. Butter insides of baguette & place on baking sheet, and crisp 3-5 minutes in oven. Cool a few minutes.

Spread mayonnaise on both sides of bread. Sprinkle with red chile sauce and tamari.  Fill with tofu, cucumber, and cilantro. Drain carrot-radish mixture, and spread on sandwich. Top with tomatoes and lettuce, and season with salt and pepper. Press top half of baguette on sandwich, and slice sandwich in half.