"What makes these taste so good?" my husband Ted asked, after the first bite of these mushroom quesadillas with goat cheese and greens went dribbling down his chin. I started to explain about the gooey, melty goat cheese and how it holds the greens together while they wilt from the heat, but he didn't care. He was halfway through the quesadilla by then, bite after oozy bite. Nontraditional though they are, these quesadillas bundle the texture of mushrooms (sautéed to remove most of their excess liquid) with smooth goat cheese and a hint of dark leafy greens (use your favorite, spinach or kale or chard). I like to keep the theme going with spinach tortillas, though you can use whatever type of tortilla you like....
I've got a secret. During the past few weeks, for many house guests, friends and family, I have been creating the World's. Best. Sandwiches. Ever. Now I feel badly that I've kept this from you for so long, and I'm here to make amends. I can't put my finger on what makes these sandwiches (panini, really) so remarkable. Could it be the caramelized onions? The home-cooked corned beef? The quick and easy cole slaw? The slices of Swiss cheese? Or could it be all of that forced together under the weight of the panini press, until the layers fuse and the cheese begins to ooze? I don't know for sure, but what I do know is that, once you've tasted this sandwich, you'll never go...
All you need to create this versatile white bean and sun-dried tomato dip is a blender or food processor, and some ingredients from the pantry. Use this as a filling for sandwiches or roll-ups, too.
A few twists on the classic bacon, lettuce and tomato sandwich. Make them during tomato season for the best results!
Fire up the grill! It's time to serve up some burgers. Beef, turkey, salmon, veggie: here are some of our favorites, from The Perfect Pantry and from many other food bloggers.
What's better than a Greek salad topped with flavorful chicken? A Greek salad rolled up into a tortilla wrap, with chicken, tomato, feta and olives!
A twist on the classic, this smoky egg salad gets its kick from Spanish smoked paprika and sweet caramelized onions. Serve it in lettuce boats, or tucked into a pita.