Monday, January 23, 2017
Romaine salad with parmesan crisps
http://www.foodnetwork.com/recipes/nancy-fuller/romaine-salad-with-parmesan-crisps.html
Photo & recipe credit: Food Network
Wednesday, January 18, 2017
Grilled cheese with Brussels sprouts and apple
1 teaspoon olive oil
1 tablespoon chopped shallot
2 cups (6 ounces) thinly shredded Brussels sprouts
1/4 teaspoon salt
Freshly ground black pepper
Olive oil spray or butter
4 slices whole wheat Tuscan bread (we used a rye and pumpernickel swirl)
4 ounces light Havarti cheese, shredded
2 Granny Smith apples, halved and cut into 1/8-inch-thick slices
Heat skillet over medium heat. Add oil and shallot and cook, stirring, until soft, about 1 minute. Add the Brussels sprouts, salt and pepper to taste, and increase the heat to medium-high. Cook, stirring, until the sprouts are crisp and slightly browned on the edges, about 5 minutes. Remove the pan from heat.
Heat large nonstick skillet over medium-low heat. Spray one side of each slice of bread with olive oil and place two slices, oiled side down, into the skillet. Top each piece of bread with 1 ounce of the cheese. Divide Brussels sprouts between the bread slices, then add a layer of apple slices and remaining cheese. Top with the remaining bread, oiled side up, and cook until the bottom piece of bread is golden, about 4 to 5 minutes.
Use spatula to carefully flip sandwiches. Cook until the second slices of bread are golden brown, 3 to 4 minutes. Serve immediately.
Photo & recipe credit: Skinnytaste Fast and Slow cookbook
Monday, January 9, 2017
Friday, January 6, 2017
Thursday, January 5, 2017
Wednesday, January 4, 2017
Monday, January 2, 2017
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