On top of being quick and delicious, this is a vegetarian dish. James and I made a New Year's resolution to eat vegetarian at least twice a week. We've really enjoyed having some new vegetarian dishes, but you can't go wrong with this old classic.
gourmet grilled cheese
Serves 4
1 tbsp extra virgin olive oil
1/2 lb kale, stemmed and ripped into large shreds
Salt & Pepper
8 slices multi-grain bread - we like Oatnut bread for an extra crunch!
Reduced fat margarine
6 slices havarti cheese
2 cloves garlic
- Heat extra virgin olive oil in a large saute pan over medium heat. Add kale, salt, and pepper. Saute for 5-7 minutes, or until kale has reduced to half of the original size.
- Butter one side of each piece of bread. Place one and a half slices of havarti cheese on 4 of the slices. Using a microplane
or other fine grater to shred half a clove of garlic over each of the 4 slices. Top with each of the 4 slices with kale, then top with other piece of bread.
- Cook the grilled cheeses using a panini press heated to medium-high heat.
Serves 4
1 tbsp extra virgin olive oil
2 carrots, chopped
1 onion, chopped
1 lb tomatoes, chopped
3 cups vegetable stock
salt & pepper
1/2 cup half & half
- Heat extra virgin olive oil in a heavy-bottomed pot (I always use enameled cast iron
for soups). Saute carrots and onion until onion is translucent.
- Add tomatoes, 2 cups vegetable stock, salt and pepper. Bring to a boil, then simmer for 10 to 15 minutes. Transfer mixture to a blender and puree, or use an immersion blender
(I really need one!)
- Return puree to pot, add remaining cup of stock, and half & half. Simmer for an additional 10 minutes to incorporate. Season to taste.
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