Mushroom, Onion & Greens Melt

For one marvelous sandwich:

1 Tablespoon olive oil or butter or a combination
3 mushrooms, cut in thirds, then 1/4″ slices
about 2 Tablespoons of chopped onion or shallot
1 large handful baby arugula
about 10 large basil leaves, chiffonade
salt, to taste
1/2 Tillamook sharp cheddar Farmstyle (thick) slice
3 thin slices provolone
1 teaspoon Dijon mustard
soft butter
2 slices Trader Joe’s Sandwich Sourdough Bread or Sumano’s Watsonville Sourdough Loaf

In a small skillet over medium heat, warm the butter and/or olive oil. When hot, add the onions, and a bit of salt, and saute until they begin to soften.

Meanwhile, heat a large cast-iron skillet over medium heat. Butter one side of one slice of the bread. Spread mustard on the other side, and place it butter-side-down in the large skillet. Break up the cheddar cheese into a few pieces and distribute it evenly on the mustard-side of the bread. Cover with 1.5 slices of the thin provolone.

Push the onions to one side of the small skillet. In the now-empty side, add a touch more oil or butter if needed, and then the mushrooms. Salt them, and let them cook until they are as done as you like. Stir together with the onions, then place the arugula and basil on top and cover. Let the greens steam for about a minute, then remove the lid and stir all together, adding a bit more salt if needed, and let cook for about 30 seconds more.

Pick up the small skillet and carefully transfer the mushrooms, onions, and greens onto the melted-cheese-covered bread in the large skillet. Top with the other 1.5 slices of provolone. Butter one side of the remaining piece of bread and put it on top of the sandwich, butter-side up.

Check the bottom of the sandwich – it is probably perfectly browned now. Using a wide spatula, and holding the sandwich together a bit with your other hand, flip the sandwich over to brown the other side and melt the cheese on that side.

When the second side is nicely browned, remove the sandwich to a cutting board. Cut your sandwich as you like – I like to do 4 vertical strips.

Serve with fruit.

To Try: Tuna Salad Ideas

from Rachael Ray Everyday magazine June 2016

Go Greek

Fish Taco

Curry in a Hurry

In a Pickle

BLTT

No-Mayo Chicken Salad

Slightly adapted from a recipe by Meme Inge http://memeinge.com/blog/chicken-salad/

10 oz. cooked chicken, chopped, then shredded with your fingers
1/2 cup celery, diced small
3/4 cup cottage cheese
1 Tablespoon lemon juice
1 tsp honey
3/4 tsp salt
1/2 tsp white pepper {or black pepper}
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne
dash of nutmeg, optional
2 green onions, thinly sliced

Stir together the chicken and celery in a medium-sized bowl. Set aside.

Put the cottage cheese, lemon juice, honey, salt, white pepper, garlic powder, paprika, cayenne pepper, and nutmeg {if using} in the bowl of a food processor or blender. Process until completely smooth, about 30-45 seconds. Add half the onion and process for about 10 seconds until the onion is incorporated.

Pour the cottage cheese mixture over the chicken & celery. Stir well until completely combined.

Cover and refrigerate for at least one hour. Taste and add extra lemon juice, salt, pepper, cayenne pepper, and/or garlic powder if desired.

Great in a sandwich, on crackers, with raw veggies, on a bed of lettuce…

 

To Try: Falafel Sandwiches with Yogurt-Tahini Sauce

Can’t wait to try this new recipe featured by the fabulous

Makes 6 Servings

You’ll find this recipe in The Food Lover’s Healthy Habits Cookbook by Cooking Light and Janet Helm, MS, RD.

Sauce:

• 1 cup plain whole-milk Greek yogurt
• 1 tablespoon tahini (sesame-seed paste)
• 1 tablespoon fresh lemon juice

Falafel:

• 3/4 cup water
• 1/4 cup uncooked bulgur
• 3 cups cooked chickpeas (garbanzo beans)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1/3 to 1/2 cup water
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cumin
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 3 garlic cloves
• Cooking spray

Remaining ingredients:

• 6 (2.8-ounce) Mediterranean Style white flatbreads
• 12 (1/4-inch-thick) slices tomato
• Chopped fresh cilantro (optional)

1. To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.

2. To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.

3. Preheat oven to 425°. Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

4. Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread or pita. Top each with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.

Nutrition Information per Serving (1 stuffed flatbread):  340 calories, 8g fat (3.5g saturated), 535mg sodium, 65g carbohydrate, 15g fiber, 18g protein

Egg Toast

Toast one slice of sourdough or whole wheat bread.

Spread with Best Foods Real Mayo.  The only acceptable substitute is Heinz.

Sprinkle on some fresh basil or arugula, if you like.  Or you can put it on top of the egg if you prefer.

Slice a hard cooked egg into lengthwise quarters and put on the toast in a single layer.

Sprinkle with kosher salt and black pepper.

If you worked quickly, the egg will warm up slightly from the heat of the toast.  Or you could pop it in the toaster oven for a minute if you like.  Or not.  It’s yummy either way.

Shrimp Salad with Avocado & Orange

Modified version of a recipe published July 1, 2007 in Cooks Illustrated http://www.cooksillustrated.com/recipes/detail.asp?docid=8537

Serves 4

This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance.  Dress the salad 1-2 hours before serving. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.

greens or buns for serving

1 pound extra-large shrimp (21-25), peeled, deveined, and tails removed
1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
5 sprigs fresh parsley leaves
1 teaspoon whole black peppercorns plus ground black pepper
1 tablespoon sugar
Table salt

1/4 cup mayonnaise
1 small shallot, minced fine (about 2 tablespoons)
4 radishes, halved and thinly sliced
1 large orange, peeled, segmented, and cut into 1/2-inch pieces
1 ripe avocado, cut into 1/2-inch pieces
2 teaspoons minced fresh mint leaves

1. Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.

2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.

3. Whisk together mayonnaise, remaining tablespoon lemon juice, shallot, and minced mint in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Add radishes, orange, avocado, and stir gently. Adjust seasoning with salt and pepper and serve over a bed of greens or on toasted buttered buns.

 

Turkey Wrap or Sandwich

whole wheat lavosh

sliced turkey

julienne red bell pepper

romaine lettuce

apricot Simply Fruit spread

Dijon mustard

😮

To Try: Pressed Italian Sandwiches

From Sunset AUGUST 2007:  These hearty sandwiches pack beautifully for toting along on a picnic or to the beach. Prep Time: 20 minutes, plus at least 30 minutes of “pressing” time.

Makes 8 servings

 

1 ciabatta loaf (about 8 by 14 by 2 in.)
1/2 cup store-bought black or green olive tapenade
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami
3 ounces thinly sliced prosciutto
8 ounces fresh mozzarella, sliced
1 roasted red bell pepper, chopped
6 leaves fresh basil, torn into bite-size pieces
Freshly ground black pepper

 

1. Cut ciabatta in half lengthwise. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.

2. Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling.

3. Wrap sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

 

Nutritional Information

Amount per serving

Calories: 398
Calories from fat: 66%
Protein: 20g
Fat: 29g
Saturated fat: 8.5g
Carbohydrate: 22g
Fiber: 1.2g
Sodium: 1449mg
Cholesterol: 64mg

Creamy Avocado & White Bean Wrap

Slightly adapted from EatingWell: July/August 2009, http://www.eatingwell.com/recipes/creamy_avocado_white_bean_wrap.html

Eating Well says:  White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. Serve with tortilla chips and salsa.

Kristin says:  These are delicious but do not keep well at all.

4 servings | Prep Time: 25 minutes (I don’t think it took me that long!)

2 tablespoons cider vinegar
1 tablespoon canola oil
1/2 teaspoon chili powder
2 Tablespoons minced pickled jalapenos
1/4 teaspoon salt
2 cups shredded red cabbage (red’s prettiest, but green works fine)
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4  8- to 10-inch whole-wheat wraps, or tortillas

Whisk vinegar, oil, chili powder and salt in a medium bowl. Add cabbage, carrot, cilantro, and jalapenos; toss to combine.

Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Add sliced turkey to make these even heartier.

Garden Patch Tuna Salad

1 can water-pack tuna
1 small- to medium-sized carrot, peeled and finely grated (NOT large holes of box grater)
2 green onions, minced
1/2 stalk celery, finely diced
1 Roma tomato, finely diced
1/4 cup finely chopped parsley
light mayo as desired
lemon pepper to taste

other nice add-ins:
chopped hard-cooked egg
finely diced apple
finely diced green or red pepper

Sam’s Tuna Salad is just tuna, 1/2 a carrot and mayo.