Greek Sandwich

SERVES 2  

So, it may not look like much of a sandwich in this photo, but putting all of these ingredients between two slices of good bread... you really can't go wrong!  I included the Black Olive tempanade on mine, but didn't add it to Danny's sandwich and he had no complaints.  I think it just gives in a little extra flavor.  

Also, as a side note:  For meals like this where I'm only using 1/2 of an avocado and 1/2 of a red pepper, I go ahead and slice he remainder so it will be easier to use in the future.

INGREDIENTS: 
  • 4 slices of bread, preferably something substantial like 7-Grain of Nut-Oat
  • hummus, can be homemade or store bought
  • 1/2 sweet red pepper, sliced into strips
  • 1/2 avocado, sliced
  • lettuce pieces
  • 1/2 small shallot, minced
  • 1 T. crumbled feta cheese
  • black olive tempanade
  • s + p
DIRECTIONS: 
  1. Prepare each ingredient as instructed.
  2. Spread a generous layer of hummus on one slice of bread, and the olive tempanade on the other slice of bread.
  3. Start with the trickiest ingredient, in this case it is the red peppers.  (The hummus gives some stability for slippery veggies.)
  4. Layer the remaining ingredients on the sandwich.

Mediterranean Quinoa Salad

SERVES 2  

I packed this light meal for our lunches the other day, and it was delicious!  We were both plesantly surprised by the tastiness of this simple grain salad.  I did not have shallots, so I omitted these.  It ws still good, I just had to add a little bit more salt.


INGREDIENTS: 
  • 1/3 cup qunioa
  • Coarse salt and ground pepper
  • 1 cup grape tomatoes, halved
  • 1/2 cup fresh parsley, chopped
  • 1/2 small shallot, minced
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons olive oil
  • 1 ounce fresh goat cheese, crumbled
DIRECTIONS:
  1. Prepare quinoa with 1/4 teaspoon salt as instructed on package.  
  2. Combine cooked quinoa with tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.

Vegetable Enchiladas

(borrowed image of the same recipe...my image coming soon)
SERVES 8  

 

If you could see the piece of paper this recipe is printed on, I think it would explain how much we enjoy this dish.  It has been around for a few years, and is showing some wear... :)  One reason I like this recipe so much, is it's freezability if I want to make a meal for another time.  I usually make two batches and freeze one for up to 2 months.  To do so, prepare the enchiladas through set 3; top with cheese, and cover baking dish with plastic wrap and then aluminum foil.  Keep sauce in an airtight container.  Freeze the enchiladas and sauce for up to 2 months.  Then to bake from frozen, thaw the sauce in the refrigerator overnight (or microwave for 2 minutes).  Cook enchiladas in a 400 degree oven, removing the foil and plastic wrap and pouring the sauce over the dish; cover with foil.  Bake 30 minutes.  Remove foil, bake until bubbly and delicious (15 more minutes).  Enjoy!

INGREDIENTS: 
  • 2 T. olive oil
  • 2 t. cumin
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato paste
  • 1 can (14 1/2 ounces) Vegetable Broth
  • Coarse salt and ground pepper
  • 3 cups grated Pepper Jack cheese (12 ounces)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 box (10 ounces) frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 corn tortillas

 

DIRECTIONS:
  1. Make sauce:  In a medium saucepan, heat oil over medium.  Add 1 teaspoon cumin, flour, and tomato paste; cook whisking 1 minute.  Whisk in broth and 3/4 cups water; bring to a boil.  Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes.  Season with s + p, set aside.
  2. Make filling:  In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with s + p.
  3. Preheat oven to 400 degrees.  Lightly oil two 8-inch square baking dishes (or 1 9x11-inch dish and one smaller one) set aside.  Stack tortillas, and wrap in damp paper towels; microwave for 1 minute.  Or stack and wrap tortillas in foil and heat in oven for 5 to 10 minutes.
  4. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
  5. Dividing evenly, spinkle enchiladas with remaining 1 cup cheese, and top with sauce.  Bake, uncovered, until hot and bubbly, 15-20 minutes.  Cool 5 minutes, serve garnished with scallion greens.