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EDIBLES

Rethinking Grilled Cheese

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By the editors of Relish Magazine


Grilled Cheese and Broccoli Sandwiches

4          ounces broccoli florets, steamed, drained and chopped

2          tablespoons mayonnaise

1          teaspoon grated lemon rind

4          slices whole-wheat or multigrain bread

4          slices (about 1ounce each) Cheddar cheese

4          teaspoons butter, softened

  1. Combine broccoli, mayonnaise and lemon rind; mix well. Spread on 2 slices of bread. Cover with cheese, folding cheese over if necessary to fit bread. Top with remaining bread. Spread half the butter on top of bread.
  2. Heat a large nonstick skillet over low heat. Place sandwiches, buttered sides down, in pan. Spread remaining butter on top slices of bread. Grill sandwiches 5 to 10 minutes per side, until golden brown. Reduce heat if toasting too quickly. Cover pan during last 2 minutes of cooking to melt cheese. Cut each sandwich into halves. Serves 2.

Per serving: 550 calories, 41g fat, 85mg chol., 20g prot., 31g carbs., 6g fiber, 860mg sodium

 

Grilled Cheese and Caramelized Onion Sandwiches

1 1/2 tablespoons olive oil

3          medium onions (1 pound total), cut into halves vertically and thinly sliced

1/4      teaspoon ground nutmeg

1/4      teaspoon salt

1/8      teaspoon freshly ground black pepper

4          slices rye bread

4          slices (about 1 ounce each) Swiss or white Cheddar cheese

4          teaspoons butter, softened

  1. In a large nonstick skillet, heat oil over medium heat. Add onions, salt, nutmeg and pepper. Cook, stirring occasionally, 25 minutes or until browned and tender.
  2. Spread about 1/4 cup onions on each of 2 slices of bread. Cover with cheese, folding cheese over if necessary to fit bread. Top with remaining bread slices. Spread half the butter on the top of bread.
  3. Heat a large nonstick skillet over low heat. Place sandwiches, buttered sides down, in pan. Spread remaining butter on top slices of bread. Grill sandwiches 5 to 10 minutes per side, until golden brown. Reduce heat if toasting too quickly. Cover pan during last 2 minutes of cooking to melt cheese. Cut each sandwich into halves. Serves 2.

 


Per serving: 610 calories, 38g fat, 80mg chol., 24g prot., 48g carbs., 7g fiber, 890mg sodium

Photo by Mark Boughton Photography / styling: Teresa Blackburn

EDIBLES

Easy, creamy spring goodness

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(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.

Creamy Asparagus Soup

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 asparagus bundles
  • 3 tablespoons butter
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 3 cups broth of choice, divided
  • 4 ounces cream cheese
  • 1 cup Parmesan cheese
  • 2 teaspoons celery salt
  • 2 teaspoons Italian seasoning
  • 1/2 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • chicken salad croissants, for serving
  1. Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
  2. Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
  3. Season with salt and pepper, to taste. Serve with chicken salad croissants.


SOURCE:
Culinary.net

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EDIBLES

Springtime twist on classic chicken soup

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(Family Features) Chasing away those final cool days in the spring can be done in a cinch: just turn classic chicken noodle soup into a fresh, lemony meal. This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal and find more soup inspiration at Culinary.net.

Lemon Chicken Orzo Soup

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 carrots
  • 2 celery stalks
  • 3 tablespoons butter
  • 2 cups cooked, chopped chicken
  • 1/3 cup lemon juice
  • 2 teaspoons lemon pepper
  • 6 cups broth
  • 1 cup orzo
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon thyme
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • cucumber sandwiches, for serving
  1. Chop carrots and celery. In pot, saute with butter.
  2. In bowl, mix chicken with lemon juice and lemon pepper then set aside.
  3. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
  4. Add salt and pepper, to taste. Serve with cucumber sandwiches.


SOURCE:

Culinary.net

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EDIBLES

Enjoy a light summer lunch

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(Family Features) Watermelon, strawberries, corn and green beans get all the fresh produce love in the summer, but don’t forget broccoli as a warm-weather staple. Instead of dunking in dressing or smothering with melted cheese, go for a lighter dish with this Broccoli Salad – an ideal light lunch or simple summer side. Visit Culinary.net to find more veggie-inspired salad ideas.

Broccoli Salad

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 medium heads broccoli
  • 2 apples
  • lemon juice
  • 1 carrot
  • 1 cup blueberries
  • 1 cup dried cranberries
  • 1 cup sunflower seeds
  • 1 cup pecans
  • 1 package (2 1/2 ounces) real bacon pieces

Dressing:

  • 1 cup mayonnaise
  • 1/3 cup milk
  • 1/3 cup apple cider vinegar
  • 2/3 cup sugar
  • 2 tablespoons poppy seeds
  1. Coarsely chop broccoli and place in large bowl. Coarsely chop apples and brush with lemon juice to prevent browning; add to bowl. Shred carrot and add to bowl with blueberries, cranberries, sunflower seeds, pecans and bacon.
  2. To make dressing: Mix mayonnaise, milk, apple cider vinegar, sugar and poppy seeds. Pour over broccoli salad and mix well.


SOURCE:
Culinary.net

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