Green Goddess Grilled Cheese Sandwich

This recipe has been circling Pinterest.  Not all Pinterest recipes are worth saving, but this one was awesome!

FORMULA

2 slices bread
2-3 tablespoons Pesto
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

PROCESS

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Penne with Spinach Sauce

We had some leftover goat cheese the other night, so I made this.  It was a hit.  Oliver loved it.  It is a Giada De Laurentiis recipe.

PROCESS

• 1 pound whole wheat or multi grain penne
• 3 garlic cloves
• 2 ounces goat cheese
• 1 ounce reduced fat cream cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces fresh baby spinach leaves
• 2 tablespoons freshly grated Parmesan

FORMULA

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Baked Falafel

I found this recipe on Chow Vegan.  It was a great week-night meal and Oliver liked it too.

FORMULA:

1 15 ounce can garbanzo beans

1 small onion, finely chopped

2-3 garlic cloves, finely chopped

3 tablespoons fresh parsley, chopped

1 tablespoon fresh cilantro, chopped

1 teaspoon lemon juice

1 teaspoon olive oil

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon dried red pepper flakes

2 tablespoons flour

1 teaspoon baking powder

Salt and pepper to taste


PROCESS:
Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Panzanella Salad

I love this salad and I'm not a salad person. I got this one from Baked Bree.

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SALAD FORMULA:

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1/2 loaf of crusty day old bread

2 cups of tomatoes

1/2 cup fresh basil

1 container fresh mozzarella

salt

pepper

Parmesan cheese

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DRESSING FORMULA:
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1 clove chopped garlic

1 teaspoon Dijon mustard

1/4 cup Balsamic Vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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PROCESS:

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Start with the dressing. In the bottom of a bowl, add the garlic, mustard, vinegar, salt and pepper. Whisk and slowly stream the olive oil in. Whisk until the mixture comes together.
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Chop your tomatoes and mozzarella cheese into bite size pieces. Season with salt and pepper and set aside. (You could make this ahead of time by making your dressing, chopping your vegetables, and getting you bread ready and just tossing before you are ready to serve it.)

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Toss the tomatoes and cheese in the dressing.
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Slice your bread and brush (or spray) with a little olive oil, salt and pepper. Grill or toast your bread until it is toasty and crunchy. Cube the bread and add to the tomatoes and dressing.

Toss with the basil and Parmesan cheese. I saved some cheese and basil for garnish.

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Put in a serving dish and enjoy a delicious hearty salad.

Tomato Basil Soup

Oliver and I had this the other night and it was so good (and surprisingly quick), especially with the fresh basil from our garden.

FORMULA:

1 stick of unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, chopped
28 ounces canned whole plum tomatoes or crushed tomatoes
2 1/2 cups of chicken stock
1 1/2 cup of cream or half and half
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Fresh torn basil
freshly grated asiago cheese on top (optional)

PROCESS:

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.

2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes. Then add cream or half and half.

3. Using an immersion blender, blend soup for a couple of minutes until it is smooth. If soup seems too thick, stir in some extra stock to thin. Serve immediately and top with torn basil and asiago cheese.

Brie and Gorgonzola Quesadilla with Pear Compote.

We took a class from Chef Craig Steinmetz of Artisan Grille. We thought this recipe would be even better on some crostinis or in a panini.

FORMULA:

3-4 pears, peeled and diced in 1/2 inch cubes

1 stick butter

1/2 cup brown sugar

2 tsp. cornstarch, mix together with 2 tsp. water

1 T (or more) water

1 small wedge of brie cheese (4 oz)

1 small wedge of gorgonzola cheese (4 oz), crumbled

1 bag flour tortillas

butter or olive oil

PROCESS:

In saute pan, add approximately 1 tbsp butter and the brown sugar. Watch it and add another tbsp or two of water and another tbsp or so of butter. Dissolve over medium heat. Toss in the diced pears and saute a few minutes until tender. Stir in the cornstarch mixture and simmer to make a glaze. Set aside.

Layout a tortilla and place slices of brie over entire surface. Sprinkle with gorgonzola. Place into skillet with some butter or oil. Top with another tortilla and gently brown for approximately 1-2 minutes. Turnover and brown the other side. Remove from pan and cut into pizza style wedges. Serve with pear compote.

Roasted Red Pepper Soup

This recipe is from Sunset. I love Sunset recipes.

FORMULA:

• 3 large (1 1/2 lbs.) red bell peppers
• 3 medium thin-skinned potatoes, peeled and chopped
• 1 large onion, chopped
• About 3 tbsp. extra-virgin olive oil, divided
• 4 cups vegetable or chicken broth
• 1 teaspoon kosher salt

PROCESS:

Put peppers on a baking pan and broil 3 in. from heat, turning as needed until all sides are charred, 10 to 12 minutes. Cool; remove stems, seeds, and skin. Coarsely chop peppers.

In a large saucepan over medium-high heat, cook onion in 2 tbsp. oil, stirring, until lightly browned, 6 to 8 minutes. Add potatoes, peppers, broth, and salt. Cover and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.

In a blender, purée soup in batches, holding lid down with a towel. Pour back into saucepan and thin to desired consistency with more broth if you like; reheat until hot. Drizzle each serving with a scant 1 tsp. oil.

Fresh Pico

I love tomatoes. I love garlic. I love cilantro. I love pico de gallo, although I have never understood why it was named after a rooster's beak.

FORMULA:

3 Roma Tomatoes
1/8 Onion
1/8 Green Pepper
1-2 Garlic Cloves, Minced
1 tsp Salt
1, 2, or 3 Cerrano Peppers, Seeds Removed, Minced
Juice of 1/4 Lime
3-5 Sprigs of Cilantro, Minced

PROCESS:

Chop all ingredients up into desired size. Dump in bowl and fold together. Let juices sit for a minute and enjoy.

Macy's Vegetable Pasta Dinner

Macy made this for me after Miles was born. It tasted so fresh and good to me.

I cut up mushrooms, asparagus, and peppers (or whatever veggies you like and do however many you like) and throw them on a baking sheet. I salt and pepper the veggies and pour some olive oil over them. I also put one or two cloves of minced garlic. Then you roast them. I broil them on like 450 probably for 30 minutes (or however long until they are cooked). You will have to stir them a few times while broiling.

In the meantime, I cook a box of rigatoni pasta. Once the veggies are done I mix the noodles and veggies in a casserole dish you can put in the oven. Then I pour in cream (to taste) and parmesan cheese (to taste) and salt and pepper again. Mix all ingredients and then cook until warmed through and cheese is melted.

Bruschetta With Tomatoes & Basil

FORMULA
4 medium tomatoes , ripe, (about 1 2/3 pounds), cored and cut into 1/2-inch dice
1/3 cup shredded fresh basil leaves
1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
1 large clove garlic , peeled
3 tablespoons extra-virgin olive oil

PROCESS
1. Heat broiler or light grill fire.

2. Mix tomatoes, basil, and salt and pepper to taste in medium bowl. Set aside.

3. Broil or grill bread until golden brown on both sides. Place toast slices on large platter, rub garlic over tops, then brush with oil.

4. Use slotted spoon to divide tomato mixture among toast slices. Serve immediately.

Grilled Zuccini And Red Onion With Lemon-Basil Vinaigrette

FORMULA:

1 large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds

3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks

1/4 cup plus 2 tablespoons extra virgin olive oil

Kosher salt and ground black pepper

1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)

1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice

1/4 teaspoon Dijon mustard

1 tablespoon chopped fresh basil leaves

PROCESS:

1. Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.

2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.

3. Grill vegetables over medium heat, turning once, until tender and caramelized, 10 to 12 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

Grape and Feta Salad with Rosemary

Fresh, different, and delicious.

FORMULA:

1/3 pound feta cheese , crumbled coarse
1/2 pound black grapes or red grapes, halved and seeded, if necessary
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
salt and pepper
1 1/2 quarts mesclun or any mix of baby salad greens, rinsed and dried
1 tablespoon raspberry vinegar (red wine vinegar works too)

PROCESS:

Mix cheese, grapes, and rosemary in medium bowl. Add oil; toss to coat. Sprinkle generously with pepper.

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Toss mesclun with vinegar in medium bowl. Season to taste with salt. Arrange on large serving platter or individual plates. Top with cheese mixture and serve.

Summer Salad

FORMULA:

1 package Spring Mix or Continental Mix, mixed with Romaine lettuce

Strawberries, halved

Blueberries

Avocado, sliced

Pear, sliced - but not until right before serving

Grapefruit, peeled and sliced like a pinwheel

Oranges, peeled and sliced like a pinwheel

Crumbled blue cheese

Sugared pecans, whole or halved

DRESSING:

1 package Good Seasons Italian dressing

1 T. sugar (or just a little less)

3 T. Water

1/4 C. Vinegar

1/2 C. Oil

PROCESS:

Mix all dressing ingredients before adding the oil. It's best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don't overmix.

Three Ingredient Fettuccini Alfredo

This recipe comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

FORMULA:

2 sticks butter

1/2 pound grated parmesan cheese, plus more for serving

Salt

1 pound fettuccine

PROCESS:

1. Using an electric mixer, beat butter and Parmesan until creamy.

2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.

3. Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of pasta water. Add more pasta water, as needed. Serve with additional cheese.