Recipes in the ‘LUNCH’ Category

Smoked Turkey Watercress Sandwich

Wednesday, December 8th, 2010
  • 1 ½ tablespoons honey
  • 1 ½ tablespoons mustard
  • 1 (8 ounce) French bread baguette
  • 6 ounces thinly sliced smoked turkey breast
  • ¼ pound Brie cheese, thinly sliced
  • 1 cup trimed watercress
  • 1 cup thinly sliced peeled Grany Smith apple
  • 1/8 teaspoon freshly ground black pepper

Preheat oven to 350°. Combine honey and mustard in a small bowl. Cut bread in half lengthwise; place on a baking sheet. Spread honey mixture on bottom half of loaf, top with turkey and cheese. Bake at 350 for 5 minutes or until cheese begins to melt. Arrange watercress and apple slices onto melted cheese. Sprinkle with pepper. Cover with top half of loaf and cut into 4 portions

Yield

4 servings (serving size 1 portion)

Nutritional Information

Calories 337 (29% from fat)
Fat 10.7g (sat 5.3g, mono 2.1g, poly 0.7g)
Protein 19.4g
Carbohydrate 40.8g
Fiber 2.5g
Cholesterol 45mg
Iron 3.5mg
Sodium 926mg
Calcium 114mg

Grilled Vegetable and Goat Cheese Sandwiches

Monday, January 19th, 2009

8 slices bread
1 red pepper cut in quarters, seeds removed
1 eggplant, cut into slices
2 tbsp. balsamic vinegar
4 tbsp. olive oil
Salt & Pepper
2 tbsp. fresh tarragon, finely chopped
4 0z. goat cheese, softened
1 cup of tapenade

  1. Preheat grill. In a small bowl, mix together the balsamic vinegar and olive oil.
  2. Place the red pepper quarters, and wggplnat slices on a baking sheet.
  3. Brush the balsamic vinaigrette on all sides of the vegetables.
  4. Season with salt & pepper.
  5. Place on grill 4-5 min. per side, until browned.
  6. Remove from heat. In a small bowl, blend together the fresh tarragon and goat cheese.
  7. Spread the goat cheese mixture evenly over 4 slices of bread.
  8. Spread tapenade on top.
  9. Top with grilled red pepper and eggplant.
  10. Top with remaining slices of bread.
  11. Slice and serve.

Grilled Corned Beef & Fontina Sandwiches

Sunday, December 7th, 2008

8 slices Jewish-style rye bread
Dijon mustard
1 lb. thinly sliced corned beef
8 oz. thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tbs. (1/2 stick) butter, divided

  1. Assemble sandwiches, add butter to skillet over med. heat, cook both sides until golden brown and cheese melts.

Heirloom Tomatoes with Basil

Saturday, August 9th, 2008
  • 4 large heirloom tomatoes, thickly sliced
  • 1 handful fresh basil, cut into chiffonade ribbons
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • freshly ground kosher or sea salt and black pepper
  • feta or mozzarella cheese
  1. arrange sliced tomatoes on a platter
  2. drizzle with oil and vinegar
  3. seanson with salt and pepper
  4. top with basil and cheese

Chicken Parmigiana Quesadillas

Saturday, August 9th, 2008
  • 10 ounces thawed breaded chicken tenders or strips
  • 8 large flour tortillas
  • cooking spray
  • 1 cup shredded cheese
  • 1 1/2 cups  pasta sauce (green and black olive)
  1. preheat grill while cutting chicken into bitesized pieces
  2. spray grill with cooking spray
  3. sprinkle 2 tbsp shredded cheese on each of 4 tortillas,
  4. add 1/4 chicken and 1/4 cup sauceand remaining cheese to each tortilla
  5. top with remaining tortillas and grill 4-5 minutes
  6. cut into wedges and serve with side of warm pasta sauce

Chicken Lettuce Wraps

Monday, March 24th, 2008

1 (10 oz.) can chicken, drained
½ cup shredded carrots
½ cup diced cucumber
2 tbs. sliced green onions
4 tbs. prepared teriyaki sauce
2 tbs. sliced almonds
1 head iceberg lettuce, washed cored and leaves separated

  1. In a bowl, combine chicken, carrots, cucumbers and onions.
  2. Top lettuce leaves with chicken mixture.
  3. Drizzle with teriyaki sauce and top with almonds.

Serves 4.

Mediterranean Wrap

Wednesday, February 20th, 2008

4 (10″) spinach herb tortillas
1 cup or 1 (7 oz.) container red pepper hummus
¼ cup chopped fresh mint leaves
¼ cup chopped pitted black olives
½ cup crumbled feta cheese

  1. Spread tortillas evenly with hummus
  2. Sprinkle with mint, olives and feta cheese.
  3. Roll up.

Veggie Pocket Sandwich

Thursday, January 31st, 2008

1 tbs. mayo
1 tbs. yogurt
1/2 tsp. garlic powder
1 hard boiled egg, chopped
1/2 cup alfalfa, radish or clover sprouts
1/4 cup diced peeled cucumber
3 radishes, thinly sliced spinach leaves
1 whole wheat pita bread, halved

In small bowl, stir together mayo, yogurt and garlic powder until well blended. Stir in remaining ingredients except spinach and bread until well combined. Cover and chill to blend flavors. To serve, line each pita half with spinach leaves and fill with egg salad.

Roasted Eggplant Subs

Monday, January 14th, 2008
  • 1 cup extra-virgin olive oil, eyeball it
  • 2 large cloves cracked garlic, 2 cloves chopped garlic
  • 2 medium eggplant, firm
  • Coarse salt and black pepper
  • 1/2 red onion, chopped
  • 1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
  • 1 small (8-ounce) can tomato sauce
  • 4 sub rolls, split
  • 1 cup fresh basil leaves, thinly sliced or torn
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 pound smoked mozzarella, thinly sliced
  • Preheat oven to 450 degrees F.

Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

can also be served over pasta or plain (no bread)

Ying Yang Soup

Monday, January 14th, 2008

1 large onion, chopped
2 cloves garlic
3½ cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15oz. each) black beans, rinsed and drained
2 cans (15oz. each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish
Chile Oil:

  • 1 cup olive oil
  • 1/8 cup cilantro leaves
  • 2 fresh chili peppers, seeded
  1. Place ½ onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
  2. In same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 min. and add black beans.
  3. Blend with hand blender, gradually adding 1¼ cups stock until smoothly pureed.
  4. In second pot repeat process but add white beans and blend, gradually adding remaining stock until pureed.
  5. Set both pans on medium-high heat; stir often until steaming.
  6. From pans or use measuring cups pour soups simultaneously into opposite sides of wide soup bowls so they flow together but do not mix. Repeat for all bowls.
  7. Garnish with red and green chilies. Serve with chili oil.

Chili Oil

  1. Chop chilies, cilantro and oil in food processor, until minced (do not puree)
  2. Let mixture stand for 24 hrs. and then strain through cheese cloth or very fine sieve.