Patty Melt with Zucchini Coleslaw Makes You Want to Run Through the House with Scissors

Patty Melt With Zucchini Coleslaw

If you're of a certain age you will remember your childhood as a carefree nostalgic time. Throughout the summer you could be found playing outside with friends most of the day skipping rope, playing hopscotch and baseball, and riding your bike every where you wanted to go. My dad taught me to pay "conkers" and marbles. My parents could not reach me by cell phone and I am still here to tell the tale. We had  no bicycle helmets, ate mayonnaise, climbed trees, built rickety rafts on our local ponds, drank water from the garden hose (and even the kitchen tap). I am sure that if you are of a certain age you are proud that you survived all the other life threatening things we grew up with "back in the day." It kind of makes you want to run through the house with scissors doesn't it!!!!!!!!! Joie de vivre!

Dreaming of Italy Caprese Toast for Slow Sundays

Caprese Toast

Good morning/afternoon ladies and gents..what a bunch of sleepy heads we are. Welcome  back to a new addition to our Slow Sundays feature here at More Than Burnt Toast. This has been a gloriously lazy weekend of staying up late and sleeping in, just as it should be. A Sunday should be slow, no rushing around, no big errands, just taking our time and mozying along. We have Meatless Mondays, Wordless Wednesdays so today we are back on track with our S-l-o-w Sunday feature. I took a little detour where my Sundays were spent developing peanut butter recipes but that is a story for another day.  My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast but often, especially when the weather turns warm, they are quite often all about being quick and no fuss as we head out the door on yet another adventure.

Hoagies and Grinders, Hoagies and Grinders for Eat to the Beat (Turkey Roast Dip with Melted Gruyere)

Turkey Roast Dip with Melted Gruyere

When I first began blogging over 5 years ago I participated in many events throughout the blogosphere. I still participate in some of the events out there when time allows, and my old friend Elly of  Elly Says Opa has resurrected her event Eat to The Beat, an event she created back in 2008, when blogging events were all the rage. I was feeling nostalgic with this cooler weather so happily decided to participate once again on this trip down memory lane to celebrate her 5 years of blogging. Congratulations Elly!!

Fried Green Tomato BLT with Sweet Basil Mayonnaise

Fried Green Tomato BLT with Sweet Basil Mayonnaise

As seen on Honest Cooking...With such a late Spring the seasons seem off kilter. In a recent drive south to pick blackberries I stopped at one of the local fruit stands and cherries were still available in ample supply. Now don't get me wrong I would never turn down a few cherries, but the season for cherries usually ends by mid July, and yet peaches, nectarines and even berries are overflowing from the market stands at the same time. The fruit seasons seem to be running together and we have produce spilling from our baskets.

The days get a bit shorter, a nip bites at the edge of the air, and you know that all of that lush promise is going to stop delivering. But an autumn garden can be a thing of beauty. Sure, your early-summer crops have come and gone, but apples are dripping off the trees, vines are laden with ridiculously large squashes and melons, and tomatoes are everywhere.  As soon as the frost descends, those tomato plants are done for.

An Ode to Ontario, Family and Friends with Peameal Bacon on a Bun with Corn Relish

Peameal Bacon on a Bun

When I travel I always enjoy visiting the local farmers markets. They are a window into the heart and soul of every region and community worldwide. Granville Market in Vancouver for the best wild salmon burger, Pike Place Market in Seattle for prizewinning clam chowder, ByWard Market in Ottawa for Beaver Tails, and St. Lawrence Market in Toronto (and pretty much every fall fair, farmers market and small town in Ontario) for Peameal Bacon on a Bun!!!

The Secret to an Ultimate Grilled Cheese Sandwich

Oka and Chipotle Grilled Cheese Sandwich

I was going to post this photo for Wordless Wednesday since I think it speaks for itself, but when am I ever wordless:D Instead I will make a recipe out of a non-recipe.

Grilled Cheese Sandwich with Asparagus Pesto

Grilled Cheese Sandwich with Asparagus Pesto

Have I told you that I love asparagus lately? It seems that the arrival of Spring means the arrival of asparagus and searching for many ways to use it. Perhaps this urgency, besides the fact that asparagus is one of my favourite vegetables, is because one of our patients used to bring us over 20 pounds of garden fresh asparagus from his farm every Spring. Good thing I love this vegetable!! The urgency was to create as many dishes as possible before it all went very wrong.

This year I decided on turning to my other favourite...pesto. I don't know about you but I am just in love with pesto. Spinach pesto, traditional basil pesto, garlic scape pesto,  red pepper pesto...if it can be thrown in the food processor or pummeled in a mortor and pestle it will show up as pesto on my table. So why not asparagus pesto!!!

Nicoise Salad and Bulgur Pita Rolls

Nicoise Salad and Bulgur Pita Rolls

Niçoise salad  (niˈswaz), sometimes referred to as Salade Niçoise or insalata nizzarda, is a type of salad popular throughout the world.  Salade niçoise hails from the Côte d'Azur region of France, and is named after the city of Nice. It is a combination of tomatoes, potatoes, green beans, eggs and canned tuna packed in oil.  It is typically topped with anchovies and Dijon vinaigrette.

If you're ever fortunate enough to go to Nice, you are bound to walk by many sidewalk cafés, brasseries, bistros and the like. As ubiquitous are the chalkboards that guard the entrances to these eateries, calling out the specials of the day. On almost all of them, you will find salade niçoise. When I was in Nice many years ago I was 18 years old and less likely to be seeking out a Nicoise salad than the local night clubs and beaches. How my perspective would change today!

Lightened up Tuna Panini

Lightened up Tuna Panini

L'il Burnt Toast comes to lunch fairly often. Last week I invited her for what turned out to be "tuna day", where almost everything gracing the table seemed to contain tuna. There is my Tuna, White Bean Salad with Herb-Caper Pesto taking up the rear.

Many people feel that it is healthier to eat tuna packed in water instead of tuna packed in oil, yet it is generally agreed that tuna packed in oil has a better flavor and texture. However, it has been shown that tuna packed in oil mixed with 1 tablespoon of mayonnaise is actually lower in fat than tuna packed in spring water and mixed with 2 tablespoons of mayonnaise. Starting with tuna packed in oil allows people to use less mayonnaise to achieve the desired consistency and taste, thereby cutting down on fat and calories and providing a better tasting salad. Another fat-reducing option is rinsing tuna packed in oil with a small stream of water in a strainer to remove excess oil as I did here. This tuna salad uses balsamic vinegar for added flavour and no mayonnaise at all. Perfect for picnics and beach barbecues too!!!

North Americans eat canned tuna more than any other type of fish, but, it doesn't compare to the wonderfully firm, dense and meaty flavor and texture of fresh tuna. Both canned and fresh tuna are available throughout the year. December is the time to get fresh Hawaiian tuna. Tuna is found in the warm water areas of the Pacific, Atlantic and Indian Oceans as well as the Mediterranean Sea.
Even if it gets a bad "rap" I do love a homey tuna casserole once in a while and a lightened up version of a tuna salad can always be found on my table during the week!!!

** Lightened-Up Tuna Panini**

Printable Version

Two 6-ounce cans chunk tuna
1/4 cup finely diced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced basil
1/2 teaspoon crushed red pepper
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickles (optional)

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles.

Close the sandwiches and brush the outsides of the rolls lightly with olive oil.Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes.

Cut the sandwiches in half and serve.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

2 Gals Cooking Light...and the Winner is.............

It has been a fun week with 2 Gals cooking a week of light and healthy dishes from the pages of Cooking Light magazine. Shelby of The Life and Loves of Grumpys Honeybunch and I have been fans of the magazine for years with over 70 delicious and healthy recipes in each issue. As mentioned all this week Shelby was given the opportunity to give away a years subscription to Cooking Light magazine to THREE lucky readers! These Cooking Light Subscriptions were generously offered to you by Aaron of Magazine Direct. A BIG THANK YOU to everyone who commented for your chance to win and followed us through this week of Cooking Light!!! Also a BIG HUG to Aaron for sponsoring us!! Stay tuned for some more adventures in the future as we continue to eat healthy and extremely tasty dishes.

Day 1 saw Shelby and I devouring Grilled Tomato and Brie Sandwiches here and here. We both prepared this sandwich more than once, it was that good with the melted brie!!

Day 2 I chose to make Heirloom Tomato and Herb Pappardelle. This is the perfect way to enjoy those sun-ripened and juicy summer tomatoes.

Day 3 Shelby prepared Strawberry Basil Salad with Balsamic Vinaigrette. It is definitely something I need to try!! Shelby said, " Strawberries aren't quite in season here yet, but we are able to buy them in the stores at a fairly reasonable price still - not to mention they are high in nutritional content and low in calories!

Day 4 -  I opted for something sweet Oatmeal Cookie Peach Cobbler . L'il Burnt Toast and I enjoyed this with some vanilla yogurt ice cream warm from the oven. You could substitute any seasonal fruit for the peaches. I strongly feel that rhubarb would be a perfect combination for the cookie topping!!

Day 5 Shelby shared Apricot Glazed Grilled Chicken with her family and friends. She says, "The glaze was slightly sweet and the chicken was so tender and juicy. I took leftovers to work in a salad and it was delicious!" This was an excellent choice!!

The highlight of Day 6 was Fire-Seared Antipasto PlatterFire Seared Antipasto Platter jumped off the pages of Cooking Light as the perfect summer appetizer to highlight seasonal vegetables from your local markets.

Day 7 Shelby opted for the Gingered Blueberry Shortcake . Shelby says, "The photo looked so appealing in the magazine that I decided I would have to make it"

We have drawn the names of the 3 winners who will receive a Cooking Light Subscription for 1 year which were generously offered to you by Aaron of Magazine Direct. And the winners are:

Delectable Dining
Coleen's Recipes

Linda of Oklahoma Peach Fuzz and For Goodness Sake(Linda authors two blogs!)
Thanks to all who participated and entered! Winners please email Shelby at grumpyshoneybunch at yahoo dot com with your full name and mailing address so that she can pass this on to Aaron at Magsdirect.com!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Two Gals Cooking Light Giveaway and Grilled Tomato & Brie Sandwiches

What brings two gals from opposite sides of the continent together, one from upper New York State and the other from British Columbia, Canada? Their passion for food and creating innovative and delicious dishes for their family, co-workers and friends.

Shelby (aka HoneyB) from The Life and Loves of Grumpys Honeybunch is an avid blogger and writer. Her love for her family shines through in every post besides the fact that I wish her dishes could just leap off of the pages. She makes delicious dishes for Grumpy's palate as well as fabulous desserts for co-workers and friends. Shelby and I both have a love for Cooking Light magazine which has an emphasis on healthy eating and living. Each issue covers light cuisine and includes more than 70 delicious and flavourful recipes. It also explores food and nutrition news as well as fitness, health and beauty.

With our love for Cooking Light magazine Shelby and I decided to collaborate for one week and kickstart our summer by sharing some recipes with you from this months issue of Cooking Light. Check out her post here. Shelby and I will be alternating days so please return here at MTBT tomorrow for the second entry to our week of Cooking Light. The great thing about eating light is that you can still love your food and not give up any of the flavour... just focus on loving food that’s good for you. People like us who really adore food and flavour have a much better chance of eating well, and healthily, and enjoying every minute of it!!!

Eating light and healthy is a key component to better health.

The most important piece of advise would be to not skip breakfast!!! People who eat breakfast usually feel less hungry throughout the day. It might sound odd, but a good way to 'eat light' is to 'start heavy' in the morning with a healthy breakfast, such as oats, that will give you a slow release of energy throughout the morning. If you don't like porridge, then try Swiss-style muesli thrown onto some yogurt with walnuts and fruit or whiz together some oats, pitted medjool dates, yogurt, apple juice and honey into a smoothie. Eat complex carbohydrates whenever possible such as whole grain cereals, rice, pasta, bread, beans, nuts and some types of fruit. Complex carbohydrates are low in fat, fast-burning, and rich in vitamins and minerals.

Eat carbs for lunch and protein for dinner. If you have your main carbohydrates in the middle of the day, then your body has plenty of time to digest them in the afternoon. So lunch can be pasta with tuna and capers, a sandwich or a baked potato, and dinner can be something lighter, such as grilled fish or a big bowl of soup. Your body will be able to digest it more easily and not feel weighed down.

The first couple days may be difficult if this is a life-style change, but once you've done it over and over again, it will become second nature and you will have an easier time. Don't give up!!! There's no such thing as cheating. It is not always possible to eat healthy and light everyday. Think of those days that you eat something else as wandering and not cheating. Wandering is not wrong or bad. I want to wander all around the world and experience new foods!!!!!

Some exciting news. Shelby and I have been given the opportunity to give away a years subscription to Cooking Light magazine to THREE lucky readers...count them... THREE.... so be sure to visit all this week . We had already decided to do a CL week and Aaron came up with this offer. It was meant to be!!! Just leave one comment on our Cooking Light posts for the next week at The Life and Loves of Grumpys Honeybunch or right here at More Than Burnt Toast and 3 winners will be chosen by random draw on Saturday June 13, 2009. These Cooking Light Subscriptions have been generously offered to our readers by Aaron of Magazine Direct. Thank you Aaron!!!!! If you already have a subscription share their magazine with your family or friends. Follow us through this weeks journey as we laugh and cook our way through this months issue of Cooking Light Magazine.

To kickstart our week of Two Gal's Cooking Light we are both preparing Grilled Tomato and Brie Sandwiches from the June 2009 issue. These sandwiches make the most of juicy, flavorful summer tomatoes. Serve with grapes or carrot sticks. Be sure to visit More Than Burnt Toast tomorrow for more healthy and delicious recipes from Cooking Light with Heirloom Tomato and Herb Pappardelle .

** Grilled Tomato and Brie Sandwiches**

8 (1-ounce) slices 100% whole-grain bread (about 1/4 inch thick)
1 teaspoon olive oil
1 garlic clove, halved
2 teaspoons country-style Dijon mustard
4 ounces Brie cheese, thinly sliced
1 1/3 cups packaged baby arugula and spinach greens (such as Dole)
8 (1/4-inch-thick) slices beefsteak tomato
Cooking spray

**************************
Prepare grill to high heat.

Brush one side of each bread slice with oil; rub cut sides of garlic over oil.

Spread 1/2 teaspoon mustard on each of 4 bread slices, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top each with remaining 4 bread slices, oil side up.

Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.

Serves 4

BB Croque Monsieur

Croque Monsieur

April is the month of April Fool's Day and the devout celebrate Easter, but, did you know that it was also National Grilled Cheese Month? I don't know who dubbed April with this honour (even after an intensive Google search) but it is a good month to celebrate. I would suggest that the month belongs to Kraft:D

Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. So to celebrate National Cheese Month Kathy of All Food Considered has chosen Croque Monsieur which can be found in Barefoot in Paris on page 48 . Croque Monsieur is a glorified version of a grilled cheese sandwich...or is it a glorified version of French toast? I am late in posting with work and getting ready for a holiday...but here it is finally:D

Chicken Gyros

In keeping with my barbecue loving ways and my longing for sunny climates I decided to bring those Greek flavours into my home as I do at least once a week.

Gyro is probably the most often mispronounced food name. Even its biggest fans sometimes don't get the pronunciation exact. Is it a "jee-rohs," "jai-rohs," "gee-rohs?" The correct Greek pronunciation is “yee-rohs, ” at least in my best explanation. Or is it a Donair?

Almost every culture has its own version of 'fast food', and in Greece I am giving that honour to the gyro sandwich. Have I eaten enough gyros or donairs in my life to become an expert...well not really, but here is what I do know.

Here in Canada a gyro is quite often made with meat cut off of a big cylinder of well-seasoned lamb or beef. This meat is cooked on a slowly rotating vertical spit or gyro, implying the circular spinning motion of a gyroscope. A gyro sandwich consists of various rotisseried meats, all or none of tomatoes, lettuce and onions, along with a yogurt-based tzatziki sauce. These ingredients are placed on a grilled pita bread and served as a wrap sandwich. The type of pita bread may also vary, from the pocket style to a round flatbread. I am salivating already!!!!

A Turkish Doner Kebab or Gyro is slices of marinated lamb, mutton, beef, veal, or chicken which are stacked on a vertical spit and roasted at a vertical grill. It is served as a type of sandwich stuffed into Turkish bread, rolled into flat bread, or laid on top of diced flat bread with a sauce. This type of sandwich has been known, and sold on the streets, by the people of Greece, the Middle East, and Turkey for hundreds of years. In Greece I found they usually add french fries and sometimes mustard inside their gyro as well for a "full meal deal". If you're lucky you can get this type of donair here in Canada too!!! Greek historians believe that the dish originated during Alexander The Great’s time, when his soldiers used their long knives to skewer meat and kept turning the meat over fires.

My version is made with marinated chicken breasts, so we do get all the flavours reminiscent of a true gyro without having to try and replicate the meat. This is something I make often all year round... and talk about fast!!

Before I move on to the recipe I have a few orders of business. I have been the recipient of a couple of awards this week.


The first is the "You're a Sweet" bestowed upon me by my good friend and blogging sister Ivy of Kopiaste. Thank you so much Sis, I think you're the sweetest too with one of the biggest of hearts out there!!!

With the help of Giz of Equal Opportunity Kitchen , the three of us have been working hard to pull together the BloggerAid Cookbook.









The second is from Gloria of Cookbook Cuisine and Foods and Flavors of San Antonio. Her cookbook is coming out this month so check it out. She has been a major influence on the cookbook project as well!!!

I am giving both of these awards to my friends out there...you know who you are...who have supported me and brought a little sunshine into my life each and every day.

So, without further adieu ..on to the recipe because I have to type up a few resumes for friends and get on with my next project.......

**Chicken Gyros with Tzatziki Sauce and Feta**

2 T garlic, minced
2 T fresh thyme, minced or 1 T Greek oregano, crushed
2 T extra virgin olive oil
1 T cracked black pepper
zest and juice from one lemon
pinch of salt
4 skinless, boneless chicken breast halves
Tzatziki sauce (recipe follows)
4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1 cup crumbled feta cheese

******************

Place boneless chicken breasts in a shallow glass container. Season with thyme or oregano, pepper, garlic, oil, lemon (juice and zest), salt and olive oil. Distribute the seasonings evenly over the chicken breast by rubbing well. Allow to marinade in the refrigerator for at least one hour. Clean the grill well with a grill brush. Once the grill is clean rub with an oiled paper towel. Heat the grill on high for 5 minutes. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Stuff pita pockets with chicken, toppings and tzatziki to serve.

**Tzatziki Sauce**

2 medium size cucumbers
400g strained yogurt
4 garlic cloves
2 tbsp. olive oil
2 tbsp. wine vinegar
a little salt
fresh chopped fennel fronds or dill
********************
Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, remove sprout if it exists and crush them. Mix cucumber, garlic, vinegar and salt. Fold the yogurt and the olive oil into the mixture.

Chicken Wellington for Love & Valentine's Day

Chicken Wellington

The very talented mother/daughter duo of Equal Opportunity Kitchen are planning a wedding. Yes Psychgrad and R are getting married!! Congratulations are definitely in order. Do we remember the days? What a better way to celebrate Valentine's Day than rejoicing in the love of a young couple.

As we all know there is a lot of planning involved in the big day!!! To get some ideas from all of you talented bloggers Psychgrad is holding another rendition of their very popular Tried, Tested and True event Tried, Tested and True - Wedding Edition.

My Kitchen My World - Cuba

We have received another few centimeters of snow, the roads to Vancouver through the mountains have only just reopened and we are experiencing "the inversion factor" with no sunshine for days. Is it any wonder that I am dreaming of warm ocean breezes, sun dappled beaches and a long cool drink by the pool? Today I am being whisked away to Cuba with another week of travel with My Kitchen My World . This illustrious group of bloggers is now moderated by the lovely Lauren of I'll Eat You. The group chooses a country every Sunday and we put our best foot forward in an effort to prepare a dish that represents that country.

Today we escape to CUBA!!!!!

Bring on the mojitos!!!!! Cuba is the land of rum, cigars and communism. The best thing about travelling to Cuba for me is that it remains an uncluttered and "real" paradise. You will find no McDonalds commercialism here and you can still buy souvenirs for under $10. Cuba has survived more than 40 years of US sanctions intended to topple the government of Fidel Castro. It also defied predictions that it would not survive the collapse of its one-time supporter, the Soviet Union. It's people are survivors and the country offers its own brand of flavour and beauty.

Cuba is a spectacular country, with beautiful and very warm loving people. Most tourists will go to the all inclusive resort areas such as Varadero, Jardines del Rey (Cayo Coco, Cayo Guillermo) or Holguin. My best advice to you as always is to travel around the country, stay in a Casa Particular, where you will be a guest in a Cuban family's home. Have dinner in the Paladares, small private restaurants, and talk to the Cuban people, mingle with the locals and see how they live. Brush up on your Spanish!!!!

Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves.

So what do I personally think of when Cuba comes to mind (besides bringing home my allotment of cigars and hitching a ride in a 1950's car with smoke pouring out the back end)?

The Cubano!!!!!!!!!!!!!

I enjoyed this description. " A Cuban Sandwich, sometimes called a cubano, is a Latin variation on a grilled ham and cheese sandwich. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. The essential ingredient is the roasted pork. When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is only somewhat similar to a panini press but without grooved surfaces. A traditional Cuban sandwich is never made with a panini grill. The plancha both heats and compresses the sandwich, which remains in the press until the bread is crispy and the cheese is melted. It is usually cut into diagonal halves before serving."

Nothing will whisk me away to Cuba and snorkeling in untouched quays like a Cuban sandwich and a long tall mojito!!!! Serve both with some yam fritters to get the full effect of your virtual holiday.

**Cuban Sandwiches**

4 hoagie rolls (oreferably Cuban rolls if you can find them)
2 T yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 T unsalted butter, room temperature

*************************
Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.

Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

**Yam Fritters**

1/2 kilogram malanga or yam

1 egg

1 clove of garlic

1 teaspoon parsley

1 teaspoon salt

1 teaspoon vinegar

Oil enough for deep frying

**************
Grate the malanga or yam and blend with the rest of the ingredients.

Take the batter by tablespoonfuls and deep fry in hot oil.

Not so Classic Clubhouse with Avocado Spread

Clubhouse with Avocado Spread

Sometimes lunch or a light supper requires getting back to the basics. Every diner or hotel restaurant I have ever visited has a Club Sandwich, or, what we call a Clubhouse on the menu. The traditional club ingredients are turkey or chicken, bacon, lettuce, and tomato served on toasted bread. You know the one...served with fries and a pickle.

May is Osteoporosis Month & an Award

Artichoke and Tuna Panini with Garbanzo Bean Spread

It is officially Spring here in the valley!!! Let's raise the roof!!!Once the forsythia bloom then it is a done deal. Next will come the flowering almonds and the magnolias then it's... here comes summer!!!

Over the long Canadian winter, especially for a hiker and polewalker it is easy to become sedentary during the cold months. With the warmer weather and the sunshine I find myself more inclined to hit the trails with my poles. Walking or some form of exercise is essential for healthy bones as well as muscles. The way we live our lives can have a major impact on the health of our bones. It's worth remembering that bones are alive and constantly changing. Old, worn out bone is replaced with new bone in a process called 'bone turnover'. A child's whole skeleton is replaced within about two years. In adults this process takes longer - about seven to 10 years. So...we need to give our bones a helping hand. We think our skeleton will provide a solid framework for life but it needs tender loving care just like our skin, hair or heart!

Mediterranean Turkey Wrap

Well..the snow seems to be gone for the moment and we seem to be back to more seasonal temperatures. It's like living on the west coast with it's rainy winters. As long as I am here in the city and working though ..rain is preferable to snow. Yay!!!It's on days like these that my mind tends to wander to warmer climates once again...there I have had my moment in the sun...now back to reality. Rain and all.

Valli's Greek Wraps

Volcanic Island of Nea Kemeni, Santorini, Greece

The weekend is getting closer once "Hump Day" arrives. Wednesday is a good day!!! I usually get to relax on Wednesdays which also means quick meals..or not...depending on how I feel in the moment. Sometimes I go elaborate, but this wrap is one of my mainstays when I don't feel like cooking anything else. Quick and easy...just perfect for a Wednesday!!! I always have a container of Greek tzatziki in the fridge from a local Greek restaurant that supplies the grocery stores these days. I used to live right across the street from them.

The Better BLT..

Heirloom Tomatoes

All this talk about basil over at Everybody Likes Sandwiches has me dreaming of my favourite herb. The word basil comes from a derivative of the Greek work meaning "royalty". It is truly at the top of my list. I always have a pot of basil on my kitchen counter top. I have been less successful with growing it in containers on my patio, but I will persevere. If anyone has any suggestions on how to keep my basil from withering please let me know. I know it does not like to be waterlogged, but, that should not be a problem here in the valley.