Portobello Eggplant Sandwich

With the vegetarian and/or me working virtually every night this month, my mission has been to find quick, easy and satisfying dinners that will neither require too much prep nor leaving us feeling so full afterwards that we can't go to sleep at a reasonable hour. Last night, that led me down the path of sandwiches. With so much wonderful produce from the greenmarket, I've definitely been on a vegetable kick and I started thinking about grills and, not for the first time, wishing we had one. And what are my three favorite vegetables to cook on a grill? Portobello mushrooms, onions and eggplant. Even though I don't often eat eggplant these days, when I find it fresh and local and organic at the greenmarket, I make an exception.

Alas, we have no grill. But, if you can stand heating up the apartment for fifteen minutes, mushrooms, onions and eggplant are just as (if not more) delicious roasted. And, bonus, you don't have to worry about the bits of onion falling through the cracks of the grill!

I wanted to elevate these from a "typical" sandwich so, while the veggies were roasting, I whipped up a quick tahini spread with fresh basil (better and more nutritious than a more traditional mayonnaise or, worse, ketchup). We also served these with some big arugula leaves on sprouted sesame bread and had a salad on the side. Bon appetit!



 Portobello Eggplant Sandwich

Sandwich

• 4 large portobello mushrooms, stems removed
• 1/2 large red onion, thinly sliced
• 8 slices bread
• 1 bunch large arugula leaves
• 1 American eggplant, sliced

Spread

• 1/2 cup sesame paste
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon salad seasoning blend
• 1 teaspoon tamari
• 1 tablespoon chopped fresh basil leaves
• 1 small clove garlic, chopped

Preheat oven to 375. Arrange mushrooms, onion and eggplant on a foil-covered baking sheet (or two). Roast 15 minutes.

Meanwhile, make the spread by blending together all ingredients in a food processor until creamy.

When vegetables are cooked, remove from oven and let cool slightly. Toast bread. Generously spread spread onto half of bread slices and top with 1-2 leaves arugula, 1 mushroom, some red onion and 1 slice eggplant. Cover with second slice of bread. Enjoy!

Links:

• Grilled Eggplant & Portobello Sandwich from Eating Well
• Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches from Food Network
• Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella from AllRecipes.com
• Eggplant and Portobello Mushroom Melt from Wine and a Spoon
• Grilled Eggplant and Portobello Mushroom Sandwich from Roman Meal

Peppery Breakfast Wrap

I get bored easily. This doesn't mean that I can't watch long plays or movies or read long books -- quite the opposite, actually, if the piece is enthralling enough. No -- it's the repetition I can't take. I don't like doing the same thing every day. Nor do I like eating the same thing every day. (The vegetarian, on the other hand, pretty much subsisted on the same 3-5 meals his entire life until we moved in together.) Even as a child, I was never content with having a bowl of cereal every day for breakfast. That might work 1-2 days a week but, after that, I would just pick at it until my indulgent mother got the hint and provided me with something else.

Now that I've made the commitment to my health to have breakfast every day (and now that cereal is off the table for me), I've had to rack my brains to come up with interesting breakfasts that I can make in the mornings that will be protein-rich, healthy and not too time-consuming. When in doubt, I just fry an egg since that takes almost no time and I can pretty much do it in my sleep.

When I get bored, I've found the best thing is to add some vegetables. This also helps in the neverending quest to eat all the produce I buy with the very best of intentions but which always seems to be just a little bit too much for two people to eat. So now I base my breakfasts around whatever vegetable is "on its way out".

This wrap, however, is one of those wonderful egg dishes that can also qualify as "breakfast for dinner". In fact, I made it for our last Monthly Cooking Adventure and everyone devoured them! It was also very easy for entertaining -- I set everything up like a buffet so that guests could make their own wraps, perfectly suiting them to their tastes. We also made rice and chickpeas and some sauteed yellow squash (see what I mean about buying too many vegetables?). The recipe below is for one person; just multiply it by however many people you're serving breakfast to. Bon appetit!

Peppery Breakfast Wrap
adapted from The Skinny Rules

• 1 tablespoon olive oil
• 1/2 cup arugula, chopped
• 2-3 eggs
• 1 teaspoon black pepper, freshly ground
• 1 brown rice flour tortilla, warmed

Over medium heat, heat olive oil in a skillet big enough to hold all your eggs. Add arugula and cook 2 minutes, until wilted. Meanwhile, scramble eggs in a bowl. Season well with plenty of black pepper.

Add eggs to pan, lower heat and scramble (I recommend a plastic whisk so you won't scratch your pan) until they're to your taste. Remove from heat and spoon into tortilla. Roll up and eat!

Links:

• Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese from MyRecipes.com
• Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese from Health.com
• Potato Pepper and Egg Breakfast Wraps from Finding Joy in My Kitchen
• California Avocado Breakfast Burrito from Hass Avocado

Stir-Fried Brown Rice with Salad Greens

In my ongoing efforts to like salad, I started thinking about other ways I could use salad greens. Everyone always has them raw, but what if I tried cooking them? There are many salad greens that do double-duty as cooked greens and raw greens (spinach, arugula, escarole and radicchio all come to mind) so why stop there? I've heard of wilted lettuce before so I decided to turn my spring salad mix into a stir-fry.

This was honestly one of the easiest and most successful dishes I've ever made. A (mostly) vegetarian friend stopped by last night and, since I can't resist feeding people, he happily stayed for dinner. And he couldn't stop raving about the stir-fry! The vegetarian's only complaint? That I didn't make enough. So, if you're feeding more than two, make extra!

To preserve the "salad" feel of the greens, I stir-fried them in olive oil along with 4 cloves of garlic (to add some heat). Make sure you have everything prepped and your rice cooked and cooled (you can even be lazy and buy already-cooked brown rice) before you start. We enjoyed it with Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette, as well as a bottle of Vinho Verde. Bon appetit!

Stir-Fried Brown Rice with Salad Greens
adapted from Food.com
Serves 2 as a main dish, 4 as a side

• 1 teaspoon olive oil
• 1 1/2 cups salad greens, packed
• 4 cloves garlic, minced
• 1/3 cup vinho verde
• 2 ribs celery, diagonally sliced
• 10 cremini mushrooms, sliced
• 3 cups brown rice, cooked and cooled
• 3 green onions, sliced
• 2 tablespoons soy sauce

Heat wok over high heat until smoking. Swirl in olive oil. Add greens and garlic and stir-fry for 2 minutes.

Remove greens and garlic to a bowl. Without cleaning out the wok (or removing it from the heat), add vinho verde, celery and mushrooms. Stir-fry 3 minutes.

Add rice, green onions and greens and garlic. Stir-fry until everything is heated through, breaking up the rice with your spatula if it's clumping together. Drizzle with soy sauce. Serve immediately.

Links to other salad green delicacies:

• Asian Greens Salad from From Scratch Club
• Orange, Walnut, Gorgonzola and Mixed Greens Salad with Grilled Chicken from Pasta Princess & More
• Grilled Bitter Greens Salad with Roasted Beets, Spiced Pecans and Roquefort from The Kitchn
• Roasted Greens Salad with Balsamic Drizzle from Eighty Twenty
• Warm Broccoli and Baby Greens Salad from the rebel grrl kitchen

Tuscan White Bean and Bread Soup

Do you have food crushes? I certainly do. They're usually seasonal; for instance, every August, when heirloom tomatoes are all over the Greenmarket, that's all I want -- morning, noon and night. These days, it's white beans. The vegetarian and I have monthly dinner parties (called our monthly cooking adventures) in which I try out exciting new recipes (i.e. recipes that require more work than what I'd make for an average meal) and keep them as seasonal as humanly possible.

While at the Greenmarket (my favorite source of edible inspiration) shopping for our adventure, I found the largest carrots I'd ever seen. I love cooking with carrots (especially in soups); they provide an unexpected level of sweetness without ever having to add sugar. And it's a lovely counterbalance to beans' earthiness. Carrots are also one of those wonderful vegetables that, to me, always seem to add a layer of freshness, no matter how long you cook them.

And, because I'd be hard-pressed to cook without it, I used 8 cloves of garlic. Again, it seems like a lot but this soup was really not spicy at all. And with three monstrous carrots, the garlic just kept the soup in a savory world.

This soup is my take on a ribollita, a Tuscan soup made out of, primarily, white beans and day-old bread. Since I try very hard to avoid waste in my kitchen, I buy only as much bread as I need so day-old bread is something I try to avoid. But the good people at Cook's Illustrated understood my dilemma and suggested baking the bread to dry it out so that is exactly what I did and it worked beautifully. I also arrived at the Greenmarket too late for kale (the traditional green for ribollita) but there was lovely, spicy arugula so that's what we went with and it came out delicious. Serve with a salad and some Beaujolais Nouveau. Bon appetit!

Tuscan White Bean and Bread Soup
adapted from The Best International Recipe

• 6 cups ciabatta (about 3/4 loaf), cut into 1-inch cubes
• 2 (15-ounce) cans cannellini beans (separated), drained and rinsed 
• 1/4 cup + 1 3/4 cups Pinot Grigio
• 1/3 cup olive oil
• 3 carrots, peeled and finely chopped
• 2 yellow onions, minced
• 1/2 teaspoon kosher salt (plus additional if necessary)
• 8 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, drained
• 4 cups water
• 1 pound arugula
• 1 russet potato, peeled and cut into 1/2-inch chunks
• 2 bay leaves
• 1 sprig rosemary
• 2 teaspoons black pepper
• Drizzle lemon-garlic olive oil
• 8 ounces Parmesan cheese, grated

Preheat oven to 300F. Spread out ciabatta cubes on a rimmed baking sheet and bake 30 minutes, until they have the consistency of day-old bread. Remove and set aside.

In a food processor, combine 1 can cannellini beans and 1/4 Pinot Grigio until mostly smooth (it's fine if there are a few lumps so long as there are no more whole beans). It should take no more than 30 pulses. Set aside.

Heat olive oil in a stockpot over medium heat until it runs like water. Add carrots, onions and salt and cook, stirring occasionally, 8 minutes. Stir in garlic and cook an additional 1 minute. Stir in tomatoes and cook another 2 minutes. Add pureed beans, whole beans, remaining Pinot Grigio, water, arugula, potato and bay leaves. Reduce heat to low, cover and simmer 40 minutes. Turn off heat and stir in rosemary and 2 cups bread cubes. Cover and let stand 15 minutes. Discard rosemary sprig and bay leaves and give everything a good stir to combine. Taste and add black pepper and, if necessary, additional salt. 

Place a small handful of bread cubes at the bottom of each serving bowl. Ladle soup on top. Drizzle with lemon-garlic olive oil. Serve, passing Parmesan cheese around separately. Serves 8.

Links to other white beans, carrots and garlic delicacies:

• Rosemary White Bean Soup from The Healthy Beehive
• Sausage, Potato, Veggie, and White Bean Soup from For the Love of Cooking
• Smoky Baked Beans from Momma's Meals
• Gigantes Plaki from Chef Marcus Samuelsson
• John's Grandmother's White Bean Soup from Beverly's Back Porch