1/2 cup mayonnaise 2 tablespoons ketchup 1 teaspoon dill pickle relish 1/4 teaspoon Worcestershire sauce 1/4 teaspoon Sriracha or other hot sauce 1/2 cup unsalted butter, softened 8 1/2-inch-thick slices rye bread 8 thin slices Swiss cheese 1 pound thinly sliced pastrami, at room temperature or warmed 1 cup store-bought kimchi, drained 12 to 16 dill pickle slices
In a small bowl, combine the mayonnaise, ketchup, relish, Worcestershire, and Sriaracha.
Butter 4 slices of bread and put them butter side down on a large griddle over medium-low heat. (If you don’t have a griddle large enough for all 4, cook the sandwiches in batches.)
Spread a little dressing on the slices in the skillet, and then top each with 1 slice of the cheese. Divide the pastrami, kimchi, pickles, and remaining cheese among the bread slices. Spread more dressing on one side of the remaining slices of bread and top to make four sandwiches. Spread butter on the top of the each sandwich and cook until crisp and golden brown on one side, about 5 minutes. Flip and cook, pressing lightly with a spatula, until the second side is crisp and the cheese melts, about 4 minutes more. Slice each sandwich in half and serve.
Salad: 4 cloves garlic, finely minced 1/2 cup chopped green stuffed olives 1 cup chopped oil cured black olives, (pitted) 4-5 pepperoncini, minced 1/2 cup roasted red peppers, chunks 1 cup olive oil 3 tablespoons fresh parsley large pinch red pepper flakes 1/4 teaspoon each oregano and basil 2 tablespoons white wine or balsamic vinegar
Sandwich: 1 large round loaf bread 1/3 lb. salami, thinly sliced 1/2 lb. Provolone, thinly sliced 1/2 red onion, sliced in circles 1/2 lb. Havarti cheese, thinly sliced 1/3 cup Prosciutto or Capicola ham, thinly sliced
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
1/4 cup mayonnaise 1 clove garlic, chopped Grated zest and juice of 2 limes 1 tablespoon chopped dill 1 tablespoon chopped parsley 4 slices bacon 3/4 pound skinless salmon fillet 1 onion, sliced Salt and Pepper 2 tablespoons oil 6 slices bread, toasted 4 leaves lettuce 2 tomatoes, sliced 1 avocado, pitted, sliced
Combine mayo, garlic, zest of juice of 1 lime, dill and parsley in a bowl, refrigerate.
Cook bacon in a skillet until crisp. Break slices in half.
Heat a grill. Slice salmon into 4 thin pieces. Season salmon and onion slices with salt and pepper, rub with oil. Sprinkle with zest and juice of remaining lime. Grill onion until tender and charred. Grill salmon until marked and cooked through.
Lay out 2 slices of toasted bread, top with some of the herbed mayo, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering. Spread remaining 2 bread slices with herbed mayo, place on top of sandwiches. Secure each sandwich with 4 toothpicks, cut into quarters, then serve
2 tablespoons olive oil 1 tablespoon sriracha sauce 1 tablespoon lime juice 3 cups 1/2 inch cubes butternut squash 1 large red bell pepper — seeded and cut into strips 12 flour tortillas — (6-inch) 2 15 ounce cans black beans — rinsed and drained 2/3 cup salsa 3 tablespoons hot pepper peach spread — optional 3/4 cup crumbled queso fresco cheese Chopped fresh cilantro — to garnish
Preheat oven to 375 degrees.
In a 9-by-13-inch baking dish, combine olive oil, sriracha and lime juice. Add squash cubes and pepper strips; toss to coat. Roast 30 to 35 minutes or until tender and lightly browned, stirring after 15 minutes.
In a medium skillet over medium heat, toast tortillas for 30 to 60 seconds per side or just until light brown spots appear. Fold in half and cool on platter.
In a medium microwave-safe bowl, heat beans and salsa, covered, in the microwave on HIGH for 2 minutes. Heat hot pepper peach spread, if desired, in a small microwave-proof bowl on HIGH for about 15 seconds or until melted.
To assemble, spoon 1/4 cup black bean mixture, 1/4 cup squash mixture and 1 tablespoon cheese into each tortilla. Drizzle with melted peach spread, if desired. Garnish with cilantro.
1 lb lean ground beef 1 packet Good Seasons Italian Dressing Mix 1/3 cup mini pepperonis (or chopped regular sized pepperoni) 4 oz fresh mozzarella, cut into small cubes or slices 1 cup pizza sauce 4 burger buns
Combine beef and dressing mix. Form into 8 thin patties, about 4 inches in diameter.
In the center of 4 of the patties, place mozzarella and pepperoni. Place remaining 4 patties on top and press edges tightly together to seal.
Place patties on grill over medium low heat. Cook 12 to 15 minutes, turning once.
Meanwhile, warm pizza sauce in the microwave.
When patties are cooked according to desired doneness, remove from grill and place on burger buns. Top each patty with 1/4 cup of pizza sauce.
1/2 cup dry chickpeas 1/2 cup dry soybeans 1/2 cup dry lentils 1/2 cup yellow split peas 1/2 cup brown rice 1/2 cup rolled oats 1/4 cup whole wheat bread crumbs 1/4 cup cornmeal 1-1/2 tablespoons baking soda seasonings of your choice
Put the ingredients 1-2 at a time in a blender, turn the blender on. When everything is in powdered form, combine in a Tupperware container and store in the fridge.
Makes 4 cups of mix.
To make burgers, combine 1 cup burger mix and 2/3 cup hot liquid and let sit for 15 minutes.
On a plate, form into 3 thin patties. Use a spatula to move patties onto a nonstick-sprayed skillet and cook on both sides until lightly browned.
Serve with your favorite burger fixins.
Note – Liquids: Try 1/3 cup water and 1/3 cup barbeque sauce – combine in bowl and microwave until hot, add to dry mix. Or try half water, half tomato juice, or half water and half white wine or Marsala.
4 English muffins, split 1 ripe avocado, peeled, pitted and sliced 1 to 2 large vine-ripened tomatoes, sliced thin Coarse salt 1/4 cup chopped fresh basil Fresh Mozzarella Cheese, sliced thin 1/4 cup Parmesan cheese, grated Fresh ground black pepper
Preheat broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.
Top each muffing half with sliced avocados and tomatoes; lightly salt the tomatoes. Sprinkle chopped basil over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!