Jan 26, 2015
Three Bean Chili
Ravioli with Cheese
Fried Chicken
Buffalo-Style Tenders
Baked Salmon
Jerk Chicken Wings
Honey Chicken Wings
Curry Beef
Lamb Chops
Chicken Parmesan
Battered Cod
Chorizo Sausage
Mac-n-Cheese
Starches & Veggies
Salad Bar
Jan 26, 2015
he Roasted eggplant, sweet red peppers, and tangy feta cheese with a creamy red pepper and garlic mayo sets this sandwich apart from your everyday ham and cheese combo.
Makes: 2 sandwiches
Ingredients
- 1/2 cup mayonnaise
- 1 garlic clove, quartered
- 1/4 cup bottled roasted red bell pepper, drained and blotted dry with a paper towel
- 8 eggplant slices, cut 1/2-inch-thick
- 1 large red Bell pepper
- 2 teaspoons olive oil, divided
- 4 (1-ounce) slices ciabatta bread
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup (2 ounces) crumbled feta cheese
Directions
- Preheat broiler.
- In a food processor or blender, combine mayonnaise, red pepper, and garlic. Blend until mixture is almost smooth. Set aside.
- Cut bell pepper in half lengthwise; discard seeds and remove the membrane. Arrange bell pepper halves (skin side up) on a baking sheet. Press hand on peppers to flatten them. Brush eggplant slices with 1 teaspoon oil and arrange in a single layer alongside peppers. Broil 4 minutes then turn only the eggplant slices over. Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag and seal. Let stand for 15 minutes (this allows skin to soften from steam). Remove peppers from bag; peel and discard skin.
- Spread red pepper mayo on one side only of each of the bread slices. Layer each bread slice with pepper, eggplant slices, and top 2 slices of the bread with 2 tablespoons crumbled feta cheese. Place these two slices, cheese side down, on the other two bread slices.
Jan 26, 2015
Thin, salty prosciutto paired with grilled chicken, sweet roasted peppers, and topped with a creamy garlic aioli sauce. Yum!!
Makes: 4 sandwiches
Ciabatta, also known as ‘slipper’ bread because of its flat shoe-like shape, is a rustic Italian bread. Similar to sourdough, but with an open texture and crusty flour top, this bread is an excellent alternative to your everyday humdrum sliced bread.
Ingredients
- 8-10 ounces boneless/skinless chicken breast, grilled and thinly sliced
- 2 ounces thinly sliced prosciutto
- Green Bell peppers, roasted (or you can use bottled roasted sweet red pepper, drained, and toweled dry
- Ciabatta rolls, or other soft sourdough rolls
- Garlic aioli sauce
Directions
- Preheat grill or a skillet. Using a bread knife, slice each roll in half. Brush cut sides with aioli sauce. Layer red pepper, prosciutto, and grilled chicken. Replace top half of roll. Repeat with all sandwiches.
- These sandwiches are delicious as they are but if desired you can toast them. Place sandwiches on the grill (or in the skillet). Weigh sandwiches down and grill for about 2 minutes on each side or until each side is lightly toasted.
For the garlic aioli sauce:
2 large garlic cloves, finely chopped
2 egg yolks
1 1/4 cups olive oil
Juice of 1/2 lemon, to taste
Directions:
Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.
Jan 26, 2015
There’s no mistaking the sharp, salty flavour of blue cheese in this classic steak sandwich. The flavour of earthy mushrooms intermingles with the sweetness of balsamic vinegar resulting in a delicious sandwich that is sure to satisfy hearty appetites.
Gorgonzola, Blue Stilton, Roquefort, Danablu, Cambozola… any will do for a delicious Blue Cheese & Steak Sandwich.
Ingredients
- 3 teaspoons extra-virgin olive oil, divided
- 2 teaspoons balsamic vinegar
- 2 cloves garlic, finely chopped
- Salt and pepper, to taste
- 2 (8-ounce) Ribeye steaks
- 1/2 pound mushrooms, sliced
- 2 ounces blue cheese, crumbled
- Ciabatta bread
Directions
- In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, and salt and pepper until combined. Place the steaks in a resealable plastic bag and then pour marinade over the steaks. Turn the bag over a few times to coat the meat evenly. For the best flavour, marinate the steaks in the refrigerator for at least 30 minutes or up to two hours.
- Over medium-high heat, grill steaks until desired doneness, approximately five minutes per side for medium rare. Remove, and set aside when done.
- Heat remaining oil in a large skillet over medium-high heat. Add mushrooms with a pinch of salt and cook, stirring constantly for about 5 minutes. Add blue cheese and stir to blend. Season with fresh ground black pepper.
- Slice ciabatta bread in half. Brush cut sides with a little olive oil and grill until golden and crusty. Remove and assemble the sandwich. Add steak, and top with blue cheese and mushroom mixture. Enjoy!
Jan 26, 2015
A hearty sandwich you can really sink your teeth into!
What You’ll Need
- Strip loin steak, broiled or grilled, cooked medium-rare or to taste, sliced
- Red Bell peppers, grilled and sliced
- Sun-dried tomatoes, drained
- Chile Pepper, if desired, grilled
- Rocket Lettuce
- Ciabatta rolls, lightly toasted or warmed
- Chipotle sauce, optional
A chipotle is a smoke-dried chile pepper. They are often used in Mexican and southwest cuisine. They do have some heat (albeit relatively mild) and a delicious smoky flavour.
Chipotle Sauce (optional)
Ingredients
- 1/2 cup mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1 teaspoon fresh cilantro, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground chipotle chile
- Pinch of dried thyme
- Pinch of ground cumin
Instructions
In a small bowl, combine all ingredients; mixing to blend well. Cover and refrigerate 1 hour or more to infuse flavours.
Slice ciabbata bread or rolls. Place on baking sheet and warm in oven for a few minutes, or toast lightly. Spread chipotle sauce on each slice of bread. Add sliced grilled steak, peppers, sun-dried tomatoes and rocket lettuce.
