Tuscan White Bean Soup

Ingredients:

olive oil
1/2 large onion
2 cloves garlic
vegetable stock
1 bay leaf
1 sprig rosemary
1 sprig thyme
1-3/4 cup white beans
1 cup carrot, chopped (optional)
escarole (or kale or swiss chard)
3 tablespoons half and half
1/2 cup grated parmesan cheese
salt and pepper, to taste

Saute onion in olive oil and add garlic and carrot. When the garlic is browned add stock, bay leaf, rosemary, thyme, and beans. Allow to simmer for half an hour. Add half and half and parmesan cheese. Stir in escarole. Season with salt and pepper. Garnish with olive oil and shards of parmesan.

Serve with italian style grilled cheese sandwiches.

Grilled Cheese Sandwiches

Classic

white bread, american cheese, tomato

Pesto 

white or italian bread, pesto sauce, mozzarella, sliced tomatoes

White Pizza

white bread or flatbread rubbed with garlic butter, ricotta, olive oil, basil, oregano, salt and pepper, mozzarella, parmesan

French Onion Soup

french bread, caramelized onion cooked in vegetable stock, thyme, gruyere cheese

Italian Margherita
rustic or white bread sprinkled with shredded parmesan, fontina, asiago, mozzarella, tomato slices, basil leaves or baby spinach, a pinch of dried thyme

Spinach and Artichoke
italian or white bread toasted with garlic butter and parsley flakes, mozzarella, parmesan, ricotta, baby spinach, chopped artichoke hearts.

Jalapeno Popper
sourdough bread brushed with butter and spread one piece with cream cheese. top with cheddar jack cheese, roasted jalapenos (skins removed), more cheddar jack, and second slice of bread. Can add crushed tortilla chips if desired.

Mushroom Melt
Cremini mushrooms sauteed with onion, garlic, and thyme or sage, seasoned with pepper, truffle oil, and parsley on butter toasted wheat bread and fontina or gruyere cheese.

Croque Monsieur
White bread toasted with butter, gruyere cheese, cold cut, wrapped in twine to serve

Guacamole
Sourdough bread, cheddar jack cheese, bacon slices, guacamole, tomato, and crumbled tortilla chips.

Cornbread Chipotle
thin sliced jalapeno cornbread, cheddar cheese, jalapeno slices, refried black beans, chipotle caramelized onions, and guacamole.

Middle Eastern
pita bread brushed with olive oil, feta cheese and mozzarella or white cheddar, mint, parsley, nigella seeds.

Eggplant and Kale
sourdough bread, white cheddar, kale, and roasted eggplant slices.

Asparagus and Avocado
Sliced avocado, roasted asparagus, and dill havarti cheese on buttered toasted sesame wheat bread.

Chicken and Avocado
Sliced avocado, bacon, grilled chicken, and pimiento cheese on sourdough or italian bread.

Kale and Mushroom
Sauteed kale, garlic, and portobello mushrooms, gruyere, and parmesan on whole wheat bread.

Kale Salad with Avocado and Cranberry

Ingredients:

Kale, stems removed
1 clove garlic, minced
1 teaspoon salt
juice of 1 lemon
olive oil
1 avocado, diced
1/4 cup dried (or fresh) cranberries
1/4 cup pumpkin seeds
1/4 cup roasted slivered almonds (optional)

Toss kale with garlic, olive oil, lemon, salt, and avocado. Top with cranberries, pumpkin seeds, and nuts.

Turkish Lentil Soup

Ingredients:

1 tablespoon olive oil
1 large shallot, chopped
1 clove garlic, minced
1 large jalapeno, minced
1 large tomato, finely chopped
1/2 cup porcini, cremini, or portabello mushrooms, chopped
14 ounces coconut milk OR 1-1/2 cup half and half
2 cups vegetable stock
1/2 cup brown lentils, rinsed
1/2 cup red lentils, rinsed
2 teaspoons paprika
2 tablespoons mint, chopped
1-1/2 teaspoon dill
1/2 teaspoon sumac
salt and pepper, to taste
juice of 1 small lemon

Saute shallot and garlic in olive oil. Add jalapeno, tomato, and mushrooms. Cook until a thick sauce forms. Add remaining ingredients except lemon. Simmer 30 minutes until the lentils are tender. Add lemon juice. Remove from heat and let stand 10 minutes before serving. Garnish with paprika and sumac.

Guacamole

Ingredients:

2-3 tablespoons red onion, chopped finely
1/2 cup cilantro, chopped
1 jalapeno, minced
juice of 1 lime
3 medium avocados
salt, to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
hot sauce (optional)

Combine all ingredients together and mash with a fork or blend in a food processor. Serve with tortilla chips

Chickpea Fatteh

Ingredients:

pita bread, brushed with olive oil and toasted
chickpeas
1/2 cup yogurt
2 tablespoons tahini
1 small clove garlic, minced
2 teaspoons lemon juice
salt, to taste
shredded soy chicken, cooked (optional)
1 tablespoon parsley, chopped
pine nuts
olive oil
paprika

In a bowl, stir together yogurt, tahini, garlic, lemon juice, and salt.

To assemble fatteh, scatter toasted pita in a bowl or plate. Layer with chickpeas and soy chicken. Evenly spread yogurt mixture on top. Drizzle with olive oil and sprinkle with parsley, paprika, and pine nuts.

Lemon Orzo with Asparagus and Tomatoes

Ingredients:

orzo pasta
asparagus, cut into 1 inch pieces
grape or cherry tomatoes, cut in half
zest and juice of a lemon
olive oil
1 small clove garlic, minced
parsley, chopped
salt and pepper, to taste
parmesan cheese, shredded

Boil orzo pasta until al dente, adding asparagus during last 4 minutes of cooking. Drain and put in a large bowl. Add olive oil to coat pasta. Allow to cool in refrigerator.

When cool, add remaining ingredients and toss together.