2 simple spring/summer meals

lately, we've had a few new and simple spring/summer meals that have become favorites around here...and this first lunch recipe has stolen my tastebud heart.Ultimate Grilled Cheese Sandwich
the  SE ultimate grilled cheese sandwich... (or avo-grilled cheese heaven, as i like to call it)

grilled cheese sammies are good, but this one is over-the-top-absolutely-delicious.  and easy.  we all love it and it's the only way that asher will eat good amounts of avocado these days.  it comes from something extra  (which is a magazine from a group of grocery stores on the west coast). my mother-in-law sends me issues occasionally.  it always has great recipes and i love it!

here's the recipe:
ingredients
4 (1/2-inch thick) slices sourdough
4 tsp. butter
1 slice each: swiss, sharp cheddar and muenster cheese  (i've also just used cheddar and havarti -you can make your own cheese combos!)
4 strips cooked bacon (or ham/other meats when you are out of bacon)
4 tomato slices
1 avocado, peeled, pitted and sliced

directions
prep: 5 minutes Cook: 5 to 7 minutes serves: 2
1. spread 1 tsp. butter on each bread slice. place 2 slices bread, buttered side down, in a large skillet over medium heat. cut cheese slices in half and place on bread with bacon, tomato and avocado. top with remaining bread slices.
2. cook for about 5 minutes on each side or until cheese is melted and bread is golden brown.

--------------------------------------------------------------

this next pasta dish is super easy and full of cheese and green goodness.  it can easily be a lunch or dinner meal...













midori (green) pasta...

this pasta dish has come from adapting a few different recipes i've found online to make something we like as a family.  i love that it's (again) easy, has greens and that some of the sauce can also be saved and used for a yummy dip!
here's the recipe:

ingredients
a few cloves of garlic (depending on your garlic-love), minced
1 large shallot, roughly chopped
1 bag of fresh baby spinach leaves
1 zucchini, roughly chopped
2 T olive oil
1/2 cup (1/2 a block) of neufchatel cheese (cream cheese)
1/3 cup crumbled feta cheese
1/4 cup hot pasta water
salt and pepper to taste
1-2 T lemon juice
1 lb rigatoni (or penne or whatever else)
red pepper flakes

directions
1. warm a frying pan over medium heat, add olive oil and warm.  add chopped shallot and saute for a few minutes.  add garlic and saute a bit more.  meanwhile, cook pasta as directed.
2.  add chopped zucchini and carefully add spinach leaves, gently stirring until the leaves are wilted.  add salt and pepper to taste and saute a few minutes more.
3.  put the sauteed veggies, feta, neufchatel, hot pasta water and more salt and pepper (if desired) to a food chopper or processor.  chop/process until desired consistency.














4.  drain cooked pasta and mix with sauce (save a bit of sauce if you want to use it for dipping veggies, chips, etc., like me).  sprinkle red pepper flakes on the pasta with more feta, parmesan (or asiago) ...














enjoy!
3 comments