The Art of the Panini

All veggie panini

It's really not an art...just a fancy word for a grilled sandwich. Does it take extra time? Yes...most definitely. But it makes a warm melted sandwich which can serve as both lunch and dinner. Make sure you have some butter (preferably) or margarine spread to coat the outsides of the bread so its nice and crispy.

Whatever you want to put inside is fine. My boys like meat so we re-grilled some thinly sliced leftover chicken. Pepper jack cheese is also great for an extra kick. Younger kids sometimes just want a really great grilled cheese. Cheddar or jack? The cheese options are just about limitless.

Find your favorite mushroom and slice them up. Sautee them in butter and garlic salt and you have a perfect recipe for a delicious Panini. I have a George Foreman grill and it fits two very large sandwiches perfectly.

Slather the inside of your bread liberally with mayo before topping with sliced tomatoes, grilled mushrooms, grilled onions, avocado and top with cheese. Place your butter coated bread onto a panini press, or grill and cook about 5 minutes at 350, or until all the cheese is melted and the bread is nice and brown. Slice in half and serve with your favorite side salad or even some chips. ENJOY!

RECIPE:
What you'll need...
Sliced Sourdough
Cheese (any kind)
Sautéed Mushrooms
Grilled Onions

Oozing with cheese....yum!

Tomatoes
Avocado
Mayo





Gluten Free Pasta Salad

Choose your favorite veggies for this high fiber, protein packed, end of summer side dish.


Ingredients:
1 pkg cooked gluten free penne pasta (cook according to directions)
1 head broccoli
1 lb white mushrooms---button or Cremini work well too
2 jars marinated artichoke hearts
1 can black olives-drained (whole or sliced)
1 15 oz can garbanzo beans-drained and rinsed
1 15 oz can kidney beans-drained and rinsed
1 pint cherry tomatoes (whole or sliced...Romas work great too!)
1 large cucumber-sliced into wheels (you can sub zucchini if needed)
1/2 cup red wine vinegar
1 teaspoon dried Italian herb blend
salt and pepper to taste
Homemade or bottled vinagrette of choice---to add afterwards if desired

***Tip: Add the cucumbers last, so they don't wilt, when you add the steaming pasta. I usually put the broccoli florets in the bottom of a very large bowl before I add the pasta, and then begin layering with the mushrooms and artichokes so they take on that terrific tang.

Enjoy!

 

 

Buttery Grilled Zukes



We added some halibut steaks for the halibut

There is no doubt an abundance of squash in need of picking all over the northern hemisphere as we speak. And let's face it...you can only make so much zucchini bread. I decided to use ours as an extra side dish while grilling some fish and it was super yummy. We tried it two different ways. Fat zukes vs. little zukes.




Grilled Zucchini with Butter and Lemon Pepper




Simply place them on the grill directly with some lemon pepper and butter. It tastes so much better than it looks. Grill at 350 for about 3 minutes a side until fork tender all the way through. They were so good the kids ate them, and they detest any food that starts with "Z."

While at our trailer the weather was bad and we had to use an indoor flat grill, but the result was the same. Delectable. We also made shrimp over some wild rice for non-fish eaters and it was fantastic.

I hope you will try this at home!
Enjoy...