Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes you may find taste really good!
One of the great vegetarian flavor profiles, to my palate, is the combination of eggplant, portabella mushrooms, goat cheese and fresh basil. This combo is delicious stacked in a timbale, decorating a pizza, served up in layers of buttery phyllo, or tossed in a salad. Tonight I’m using the trio for exceptionally delicious, and exceptionally easy, grilled sandwiches.
Eggplant has an affinity to strong flavors such as goat cheese and portabella. I never salt or peel the sweet and tender Asian eggplant varieties but generally salt black globe eggplant slices. Unless they are fresh off the vine, they can be bitter. Salting helps draw out some of that bitterness and excess water.
A panini press has been a hot item on my “kitchen wish list” for a while. I’m still without. In past dinnerFeeds I’ve used weights to make a yummy grilled Mozzerella and Tomato Sandwich with Pesto Mayonnaise. Tonight I dusted off the old George Foreman. I grilled my sandwiches 15 minutes at 350˚ and they were crispy and crusty.
I showed a great deal of restraint in not using butter to grill my sandwiches. If you decide to use butter, so much the sweeter! Sweet roasted peppers would be a great substitute for one of the vegetables; sour dough would also be a marvelous bread.
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Last week was a mother to digest. First the beloved fashion designer Kate Spade? And what’s to become of the global food scene without Anthony Bourdin to direct traffic? The man with such caustic, biting brilliance who had such a rich appetite for life? No one could even begin to replace this most empathetic of spokespersons for the world’s people, their … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...