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Archive for Lunch

IMG_6677What a great way to utilize the vegetables coming out of the garden!  This sandwich is so versatile.  Feel free to play around with different vegetables, and each time you do, be prepared for a yummy dinner!  (Sorry there’s no picture of the sandwiches!  We dug into these so quickly, there wasn’t any time to get the camera out!)

1 medium Zucchini
1 medium Summer squash (yellow, patty pan, eight ball, round French, etc)
1 Red bell pepper
1 medium Onion
3 cloves Garlic, minced
4 tbs Mayo
3 tbs Extra Virgin Olive Oil
¼ cp Crumbled Feta Cheese
Salt and pepper to taste
4 Sandwich Rolls

To ensure even grilling, the goal is to slice the vegetables into relatively the same thickness.  With that in mind, cut the tips off the zucchini and slice it down the length.  For my sandwiches I used round French zucchini that I sliced and left in its round shape.

Cut the red bell pepper in half, remove the core, seeds and any remaining membrane.  Cut into quarters.

Remove the outer layer of onion skin and cut the onion into ¼ inch rounds.

Mince the garlic.  In a small bowl, combine ½ of the garlic with the mayo; stir to combine and set aside.  In a second small bowl combine the remaining garlic with the olive oil; stir to combine.

Preheat the grill to medium high.  Brush one side of the vegetable pieces with the garlic olive oil and season with salt and pepper.  Place the oiled side down on the grates of the grill and brush the second side of the vegetables with the oil and season with salt and pepper.  Grill until all the vegetables have nice grill marks and are slightly softened.  (The bell pepper and onions will take longer than the zucchini and squash.)

While the vegetables are grilling cut the rolls in half and spread one of the cut sides with the garlic mayo and sprinkle generously with feta cheese.

Once the vegetables are done, remove from the grill to a plate.  Add the sandwich rolls to the grill, cheese side up and close the grill top.  This will allow the cheese to melt, but watch carefully as the buns can burn easily!

Remove the sandwich rolls from the grill and layer the grilled vegetables on top of the rolls.  Serve immediately.

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Summer Slaw

Posted by: Kristina Evans | Comments (3)

IMG_6689Without the mayo this slaw has great nutritional value with no fat and is high in vitamin C.   It works great as a side dish with your favorite grilled meat or seafood, but it shines as a topping for homemade tacos!

½ Cabbage, shredded or cut finely
1 Red bell pepper, sliced thinly
1 Jalapeno pepper, sliced thinly
½ Red onion, sliced thinly
2 Limes, juice only
1 Bunch of Cilantro, chopped
Salt and pepper to taste

To prepare cabbage, remove the outer leaves and toss them (or better yet put in the compost bin.)  Cut cabbage in half, then quarters.  Remove the cabbage core, by cutting through the base end of the cabbage at an angle.  Thinly slice the remaining cabbage or grate on the largest setting of a box grater.

Place cabbage in a bowl with sliced red bell pepper, jalapeno (seeds and membrane removed for less heat or left in for added heat) and red onion.

Cut the limes in half and juice directly into the bowl.

Chop the cilantro and add to the cabbage mixture.  Toss to combine.  Season with salt and pepper to taste.

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Lentil Salad

Posted by: Kristina Evans | Comments (0)
1 lb Green or Black Lentils
1 Onion, peeled and cut in half
2 Garlic Cloves, peeled and left whole
2 small Cucumbers, chopped small
2 Roma Tomatoes, chopped
2 Green Onions, chopped
1/4-1/2 cup Crumbled Feta Cheese
6 sprigs Fresh Thymes, leaves only
1/8-1/4 cup Fresh Parsley, chopped
1/4 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1 tsp Dijon Mustard
Salt & Pepper to Taste

Carefully look through the lentils removing any rocks.  Rinse the lentils with plenty of water.  Once rinsed, put the lentils in a large pot and cover with 8-10 cups of fresh water; add the halved onion and garlic cloves.  Bring the pot to a boil then reduce to a simmer.  Cook for 25-30 minutes until the lentils are tender, but not mushy.

Once the lentils have cooked, drain and remove the onion and garlic.  Allow the lentils to cool completely.

While the lentils are cooling, chop the cucumbers, tomatoes, green onions, thyme and parsley; add to a medium-sized bowl.  In a Pyrex measuring cup mix together the vinegar, olive oil, Dijon mustard, salt and pepper.   Add the cooled lentils to the chopped vegetables and add the feta cheese.  Toss to combine.

Lentil salad makes a great lunch served over a bed of lettuce with some chopped carrots or even works well as a side dish.

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