Chinese-style Chicken and Cashew Stir-fry

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Grilled Sausage, Apple and Vegetable Sandwich

Summer grilling means a nice sandwich made with Grilled Hot Italian Sausage, Anaheim pepper, red onion, Jazz apple, Manchego cheese and pesto on sourdough bread.

Sandwich served with mashed pinto beans flavored with onions, serrano chile peppers, bacon, tomatoes and chili powder with a light touch of salt.

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Grilled Vegetable Pizza

Easy as pie!

One homemade whole wheat crust, pre-cooked and brushed with a couple of tablespoons of hot chile oil.  Layer coarsely grated mozzarella, provolone and asiago cheeses evenly over the crust.  Before you clean the grater, finely grate some Parmesan for dusting the top as a finishing touch.

Next thinly slice one medium zucchini, break up 3 medium broccoli florets and thinly slice one half of a red onion.  Mix the vegetables in a bowl and spread them evenly over the cheese layer.  Slice 4 green onions into little rounds and set aside to reserve for garnish.     Mince a couple of cloves of garlic and sprinkle them over the top.  Dust the top with Parmesan.

Put the pizza pie back on the grill* until the vegetables brown and the cheeses melt.  Slice into serving sized pieces.

Garnish with the green onions and serve with your favorite beer or wine.

*This works well under a broiler also.  So  if you don’t have a grill or the weather is inclement this is the way to go .

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Marinated Portobello Sandwiches

Leaving Mother’s Day fare in our wake, for tonight we decided on simple vegetable grilled sandwiches. We used a marinated portobello with garlic and vinegars, red pepper and almond puree, caramelized onions with spinach and basil leaves on a ciabatta bun. It’s one of my go-to recipes for an easy yet healthy meal. I put this one together in the 70s when I had a limited budget and a co-op membership. And yes, I made the ciabatta with all its holes.  Served with a herb and mixed green salad, homemade balsamic vinaigrette and a Sancerre wine to complement. As a surprise I had fresh strawberries as a condiment instead of anything brined and it worked beautifully.

A great way to utilize leftover vegetables from Mother’s Day and have an easy meal free of time consuming cooking.

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My Italian Pollo All’Arribbiata

This is a wonderful, flavorful Italian meal called Pollo All’Arribbiata (Chicken in Angry Sauce). I received the recipe in Italy last fall. Basically this dish is a braised chicken (dark meat) in a spicy tomato sauce using an assortment of peppers, onion, garlic and herbs.

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