8slicesfirm pumpernickel or rye breadnot soft sandwich-style bread
8slicesCheddar cheese3⁄4 oz each
1mediumBosc or Anjou pearcut into 16 slices
Instructies
In 12-inch skillet, heat oil over medium-high heat.
Add onion; cook 10 to 12 minutes, tossing frequently, until soft, translucent and beginning to turn golden brown.
Reduce heat to medium.
Stir in sugar and rosemary.
Cook about 4 minutes longer or until onion is deep golden brown (onion will shrink during cooking).
Remove onion from skillet to heatproof bowl; cover to keep warm.
Wash skillet.
Heat same skillet over medium heat.
Meanwhile, spread butter on one side of each slice of bread.
Place 1 slice of cheese on unbuttered side of 4 slices of bread.
Arrange pear and onion over cheese; top with remaining slices of cheese.
Place remaining slices of bread, buttered side up, over cheese.
Place sandwiches in skillet; cook 2 to 3 minutes on each side or until bread is toasted and cheese is melted.
Serve immediately.
Notes / Tips / Wine Advice:
Firm, dense bread adds a nice variation in texture from the soft fillings. Look in the bakery section of your grocery store for this kind of bread. How do you know it’s firm? Give it a little squeeze—you want a bread that won’t squeeze as easily as sandwich bread.
2 to 3tablespoonscreamy Dijon mustard-mayonnaise spread
1mediumavocadopitted, peeled and thinly sliced
1mediumtomatothinly sliced
4slicesColby–Monterey Jack cheese blend1 oz each
2tablespoonsbutter or margarine
Instructies
Spread each slice of bread with mustard-mayonnaise spread.
Top 4 slices with avocado, tomato and cheese.
Top with remaining bread slices, spread side down.
In 12-inch skillet, melt butter over medium heat.
Add sandwiches; cover and cook 4 to 5 minutes, turning once, until both sides are crisp and cheese is melted.
Notes / Tips / Wine Advice:
Colby–Monterey Jack cheese is also known as marble cheese or Co-Jack; it has a fairly mild flavor. For an all-American favorite, use American cheese slices instead of the Colby–Monterey Jack.
Cover; refrigerate at least 1 hour to blend flavors.
In blender or food processor, place peas, water and pepper sauce.
Cover; blend or process until smooth.
Cut 1⁄2-inch slice from top of each roll; set aside.
Remove soft bread from inside of each roll to within 1⁄2 inch of edge; reserve bread trimmings for another use.
Spread about 1⁄4 cup pea mixture in each roll.
Top pea mixture in each with cheese slice, tomato slice and scant 2 tablespoons salad.
Spoon remaining pea mixture and salad evenly into each.
Cover with tops of rolls.
Notes / Tips / Wine Advice:
In 1906, the Central Grocery in New Orleans created the muffuletta, a wonderful specialty sandwich. It combines meats and cheeses, but it’s the olive salad that makes it unique. Our vegetarian version keeps the olive salad but replaces the meat with a spicy, mashed black-eyed pea mixture
4frozen soy-protein burgers or soy-protein vegetable burgers
3tablespoonsgrated Parmesan cheese
1teaspoonItalian seasoning
4teaspoonsolive or vegetable oil
1small onioncut in half, sliced
1small red bell peppercut into 1⁄4-inch strips
1small green bell peppercut into 1⁄4-inch strips
4hot dog bunssplit
½cup organic tomato pasta sauceany variety, heated
Instructies
On large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
In medium bowl, mix thawed burgers, cheese and Italian seasoning.
Shape mixture into 16 balls.
In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium heat.
Add burger balls; cook, turning frequently, until brown.
Remove from skillet; keep warm.
In same skillet, heat remaining 2 teaspoons oil over medium heat.
Add onion and bell peppers; cook, stirring frequently, until crisp-tender.
Place 4 burger balls in each bun.
Top with vegetable mixture.
Serve with pasta sauce.
Notes / Tips / Wine Advice:
Can’t resist the aroma and flavor of a meatball sandwich slathered in spaghetti sauce and adorned with peppers and onions? The solution is at hand. Frozen soy-protein burgers mixed with just a few ingredients create memorable “meatless” meatballs.
Dip eggplant slices into egg, then coat with bread crumbs.
In 10-inch skillet, heat oil over medium heat.
Add eggplant; cook 3 to 4 minutes, turning once, until golden brown and crisp.
Top each eggplant slice with onion and cheese.
Cover; cook 1 to 2 minutes or until cheese is melted.
Spread pesto on bread.
Top with cucumber, tomato and eggplant.
Notes / Tips / Wine Advice:
The peak season for eggplant is generally August and September, but they usually are available all year. Choose eggplants that are firm and smooth skinned with no soft or wrinkled spots.
6frozen chicken-style breaded soy-protein pattiesfrom two 10-oz packages
1loaf 1 lb French bread, cut in half horizontally
½cup creamy Italian dressing
Lettuce
1large tomatothinly sliced
Instructies
Heat patties as directed on package.
Spread cut sides of bread with dressing.
Layer lettuce, patties and tomato on bottom half of bread.
Cover with top half of bread.
Cut into slices to serve.
Notes / Tips / Wine Advice:
Chicken-style breaded soy-protein patties cook up crispy on the outside just like their real chicken counterparts, but the patty itself has a slightly softer texture. Look for regular and spicy varieties.
2mediumred or green bell peppersseeded, chopped (about 2 cups)
1½cups shredded carrots2 medium
2clovesgarlicfinely chopped
1jalapeño chileseeded, finely chopped
1teaspoondried oregano leaves
1teaspoonground cumin
½teaspoon salt
2tablespoonswater
1can16 oz vegetarian refried beans
8flour tortillasabout 10 inch
2cupsshredded CheddarColby–Monterey Jack cheese blend or Mexican cheese blend (8 oz)
⅓cup chunky-style salsa
Instructies
Heat oven to 350°F.
In 12-inch skillet, heat oil over medium-high heat.
Add onion; cook about 5 minutes, stirring frequently, until onion is tender.
Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt.
Cook 5 minutes, stirring frequently.
Stir in water.
Reduce heat to low; cover and steam 5 to 10 minutes or until vegetables are crisp-tender.
Meanwhile, spread about 3 tablespoons refried beans on each tortilla.
Spoon about 1⁄3 cup vegetable mixture and 1⁄4 cup cheese onto each tortilla.
Fold sides up over filling; roll up tortilla.
On ungreased large cookie sheet, place burritos seam side down about 1 inch apart.
Brush tops and sides with salsa.
Bake 18 to 22 minutes or until thoroughly heated.
Serve topped with additional salsa and sour cream, if desired.
Notes / Tips / Wine Advice:
Make these ahead to eat for lunch or quick dinners on-the-go. Prepare burritos as directed but do not bake. Wrap each burrito in plastic wrap and refrigerate for up to 5 days. When ready to serve, remove plastic wrap and wrap burrito in paper towel. Microwave 1 burrito on High for 45 to 60 seconds or until hot and cheese is melted. For this recipe, use packaged shredded carrots to make it especially quick to prepare.
4taco shells that stand on their ownfrom 4.7-oz box
1cupshredded lettuce
1mediumtomatoseeded, chopped
½cup ⁄taco sauce
½cup queso fresco cheese or Mexican cheese blend 2 oz
Instructies
Place potatoes in microwavable bowl; cover with microwavable plastic wrap.
Microwave on High 5 minutes or until tender.
In 10-inch skillet, heat oil over medium-high heat.
Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper are crisp-tender.
Reduce heat to medium-low.
Stir in salsa verde and seasoning mix; cook 3 to 5 minutes, stirring occasionally.
Divide filling evenly into taco shells.
Top each with lettuce, tomato, taco sauce and cheese.
Notes / Tips / Wine Advice:
Salsa verde is a green salsa, often made of tomatillos, cilantro and green chiles. It is now commonly available at the grocery store. Feel free to substitute other types of salsas in this recipe.
