Archive | July 2013

Grilled Vegetable Sandwiches

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It’s summer, and with that comes a huge amount of freshly-grown vegetables from the local farm here in Salem. Each Friday I pick up an obscene amount of gorgeous red, green, and yellow produce. I decided to make sandwiches today for my 16-yr-old daughter and her friend. First, the night before, I made the sauce:

  • 1/2 cup mayo
  • 4 cloves minced garlic
  • 2 TBL. lemon juice

You don’t have to make it the night before, but I felt it allowed all the flavors to meld together better. This sauce really makes the sandwich. Next, I pre-cut my veggies…

  • Red and yellow peppers
  • Zucchini
  • Purple onion
  • 1 or 2 TBL olive oil
  • Any seasoning you want to add
  • Cheese if desired (I used Swiss)

I put them in a container in the fridge so I could just grab them the next day. Again unnecessary, but I like to cut down on prep-time. Heat grill to medium-high and drizzle olive oil on veggies and mix before placing on grill. I used a lime no-salt seasoning, but pick whatever flavor you like. I think Rosemary would be awesome or maybe even basil… Mmm. Brush your rolls with olive oil and lightly toast on the grill. Remove the buns, and spread your sauce you mixed earlier, then add your veggies, and top with cheese if desired. I used Boar’s Head Baby Swiss. I probably would have put it on the veggies, but thought the picture would come out better if you could still SEE the veggies after the cheese melted. Put back on grill for a minute or just until the cheese melts. You can also use your broiler if you don’t want to grill  🙂

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Semi-Homemade Hot Pockets

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What do you do with the leftover meat, potatoes and veggies? You enclose all those yummy leftovers in dough, bake them and then enjoy them for lunch or a snack. You can use any homemade dough, or if you want to go super-easy, you can buy Rhodes White Dinner Rolls in the freezer section of your local grocery store. The bag I bought had 36 in them. You want the little balls of dough, not the ones that are ready to bake. Put them on a pan for 3-5 hours, cover with plastic wrap and let rise until doubled. I use two of them, one on top and one on the bottom. Just flatten one with your hand and put your food in the middle leaving a clean edge around the dough. Next, put another one on top and seal the edges by folding, crimping, making cute designs, whatever you want. Next bake @350 for about 15 minutes or until golden. You can brush with an egg white first to make it look nice and shiny or afterwards with butter, or nothing at all. Once cool they can be packaged for the freezer and just microwave or throw into the oven. I’ve used leftover Asian BBQ, pot roast, and rotisserie chicken. Heck, throw in cheese if you have kids and they’re picky. They are a great item to pack as they don’t make a mess. The best part is that you get to decide what to put in them. Enjoy  🙂

If you don’t want to make homemade dough you can use a frozen dinner roll dough like these

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Grilled Avocados

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Not only are they delicious, but they are so pretty on a plate. Yes, grilled avocados. I get asked questions like, “Don’t they melt?” Um, no, no they don’t. I cut one in half, brush with a bit of olive oil and lime then put on a medium-high grill for about 3 or 4 minutes then turn 90 degrees for nice grill marks. Watch for flare-ups. I serve them with A1 steak sauce in the middle. I know, I know, you’re thinking, “What?!?!” But, hold on a second. My mom did this, and even though I don’t really like A1 steak sauce it really does compliment an avocado. Don’t want to use the sauce? Just go for grilling, they look awesome and taste wonderful. Enjoy 🙂