3 to 4 medium heirloom tomatoes, sliced
1 (8-ounce) ball fresh mozzarella cheese, sliced
Fresh basil leaves
Extra-virgin olive oil, for drizzling
Flaky sea salt and freshly ground black pepper
1. Arrange the tomatoes, mozzarella, and basil leaves on a platter
2. Drizzle with olive oil and sprinkle with flaky sea salt and freshly ground black pepper.
6 slices white or whole wheat bread, toasted
1/2 cup mayonnaise
2 tablespoons Dijon mustard
4 thin slices roast turkey or chicken breast
8 lettuce leaves (preferably red leaf or butter lettuce)
8 slices bacon, cooked until crisp
1 tomato, thinly sliced
2 thin slices red onion
4 basil leaves, torn into pieces (optional)
1. Place toasted bread on a cutting board.
2. Whisk together mayonnaise and mustard in a small bowl and spread mixture on each piece of toast.
3. Top 2 pieces of toast with 2 slices of turkey. Top each with a lettuce leaf, then 2 pieces of bacon and 1 slice of tomato.
4. Top each with another slice of toast, mayonnaise side down. Spread more mayonnaise mixture on top of toast,
then layer with remaining turkey, lettuce, bacon and tomato.
5. Top with red onion, basil leaves and remaining slices of toast, and press down gently.
6. Cut each sandwich in half and serve.
1 lb thinly sliced roast beef
2 pints beef stock or juice
1 French baguette
½ tsp rosemary
½ tsp oregano
¼ crushed red pepper to taste
¼ tsp peppercorns
1 clove garlic minced
(optional): sliced roasted bell peppers
1. Slice baguette into quarters, then slice each piece open horizontally, like a clamshell. Set aside.
2. Add spices and garlic to the stock or juice and heat in a medium saucepan until very warmed but not boiling. Salt to taste.
You can steep the spices in the warm broth for 10-15 minutes if desired (only really necessary if your broth isn't already spiced).
3. Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don't overcook the beef, or else it will get tough.
4. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread.
5. (Optional) Top the beef sandwich with sliced roasted bell peppers.
1 cup coarse bread crumbs
2 tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup grated pecorino cheese
1 pound elbow macaroni noodles
4 tablespoons unsalted butter, plus more for the pan
¼ cup all-purpose flour
4 cups whole milk
1 garlic clove, grated
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon sea salt
10 ounces sharp cheddar cheese, grated (about 4 cups)
10 ounces Gruyère cheese, grated (about 4 cups)
Freshly ground black pepper
1. Preheat the oven to 425°F and butter a 9x13-inch baking dish.
2. In a small bowl, place the bread crumbs and olive oil. Toss to coat the bread crumbs, then add the pecorino cheese and toss to combine.
3. Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking it a minute shy of al dente.
Drain and toss with a drizzle of olive oil to prevent sticking.
4. In another large pot (or wash and dry the pasta pot and reuse it), melt the butter over medium heat.
Add the flour and cook, whisking continuously, until the mixture is light golden brown, about 4 minutes.
Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper and bring to a simmer, whisking continuously.
5. Gradually add the cheddar and Gruyère cheeses, whisking after each addition, until all the cheese is melted.
Cook, whisking often, over medium-low heat for 6 to 8 minutes, or until the sauce thickens slightly.
Add the cooked pasta and stir to coat.
6. Transfer to the prepared baking dish and top with the bread crumb mixture. Bake until the topping is crisp and the cheese is bubbling, about 20 minutes.
2 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
4 cups of mixed Mexican cheese
6-8 slices of sliced turkey, cut into thin strips
1 cup of tomatoes, diced
Slices of avocado, optional
1. Place a saucepan on the stove over medium heat. Lightly sprinkle with cooking spray.
2. Add half of the cheese, turkey, and tomatoes to the tortilla and finish with the rest of the cheese. Cover with the other tortilla.
3. Place the quesadilla on the saucepan and cook for 3-5 minutes on each side until the cheese is melted and the quesadilla is lightly browned on the outside.
4. Serve immediately with slices of avocado.
2 lbs to 2 1/4 lb chicken thighs, boneless & skinless - leave whole or cut into bite-sized pieces for skewers
Marinade Ingredients:
2 tablespoons ground cumin
2 tablespoons ground coriander
8 garlic cloves, minced
2 teaspoons kosher salt
6 tablespoons olive oil
1/4 teaspoon cayenne pepper
2 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 teaspoons allspice
1. Soak skewers in water if using.
2. Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.
3. Rub chicken on all sides with the marinade and let sit for at minimum 20 minutes (or up to 24-48 hours for the best flavor, refrigerated).
You can also cut the chicken into 1-inch cubes and marinate for skewers.
4. Grill chicken on a pre-heated grill, on medium-high heat, closing the lid to the BBQ,
until all sides have nice grill marks, about 8 minutes each side.
5. Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F) , about 10 minutes.
* Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes or use a grill pan on the stovetop.