Grilled Tomato and Brie Sandwiches
Oh you fancy, huh? Make yourself a bourgie sandwich that is uber delicious. Fire up that Foreman Grill to make this recipe from Maureen Callahan at Cooking Light
. This grilled tomato and brie sandwich is a great look for lunch. You know, instead of making that trip to the McDonald’s and what not. Plus, it also gives people something to talk about since it’s so colorful and fresh.
- 8 (1-ounce) slices of 100 percent whole-grain bread (about 1/4 inch thick)
- 1 teaspoon olive oil
- 1 garlic clove, halved
- 2 teaspoons country-style Dijon mustard
- 4 ounces Brie cheese, thinly sliced
- 1 1/3 cups packaged baby arugula and spinach greens
- 8 (1/4-inch-thick) slices beefsteak tomato
- Cooking spray
1. Prepare grill (or George Foreman Grill) to high heat.
2. Brush one side of each bread slice with oil; rub cut sides of garlic over oil. Spread 1/2 teaspoon mustard on each of 4 bread slices, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top each with remaining 4 bread slices, oil side up.
3. Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.
Farmer’s Market Vegetarian Quesadillas
In the mood for some Mexican? The kiddies won’t complain about this delicious, cheesy quesadilla recipe from Allrecipes.com. They won’t even notice the nutritious vegetables that you’ve snuck in. This dish will have everyone at the table saying “Está buenisimo!” Or at least something like, “Mmmm good!”
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped yellow squash
- 1/2 cup chopped red onion
- 1/2 cup chopped mushrooms
- 1 tablespoon olive oil
- cooking spray
- 6 (9 inch) whole wheat tortillas
- 1 1/4 cups shredded reduced-fat sharp Cheddar cheese
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about seven minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Jamiacan Jerk Tofu
Wah Gwan? Add some spicy flavor to your tofu in this delicious vegan dish from Meatlessmonday.com
. Serve your jerk tofu with rice and peas for an authentic island dish.
- 6 scallions, sliced thinly (discard top 1/3 of green ends)
- 2 cloves of garlic, minced
- 1 Tbs. fresh ginger, minced
- 2 jalapeño peppers, minced
- Juice of 1 lime
- 1/4 cup orange juice
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 Tbs. ground allspice
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. thyme
- 1 Tbs. vegan brown sugar
- 1-2 blocks extra firm tofu
- In a large bowl, mix the first nine ingredients, including olive oil.
- In a smaller bowl, combine spices and brown sugar. Add to liquid mix and stir. If using one block of tofu, spray an 8 x 8 pan with oil.
- Slice tofu into three slices from its narrow end. Place in pan and pour HALF of marinade over tofu. For two blocks of tofu, use a 9 x 13 pan, and pour ALL the marinade over tofu.
- Let stand for 15 minutes. Bake at 350° for 30 minutes.
What is your favorite vegetarian dish?
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