BBQ Cauliflower Grilled Cheese

As a born and bred Wisconsin girl, I never need an excuse to eat a grilled cheese, but as the days grow short and the temperatures drop, I crave them even more. I can't complain about even the most basic version, provided it's served hot with a cup of tomato soup, but there's certainly plenty of room for creativity too.

Roasted cauliflower is another food I just can't get enough of, so I figured why not toss it on my grilled cheese? It makes my sandwich tastier and healthier and is a wonderfully easy way to sneak in more of those veggies we all need. Fall and winter are prime time for roasted vegetables, so you may have some leftovers hangimg around as I perpetually do, but it's well worth cooking up some just for this occasion. The creamy barbecue mayo is the perfect sweet and spicy sauce (if you use a quality BBQ) and the touches of red onion and greens have just enough acidity and freshness to contrast the rich and nutty Gruyére. It takes a little more time and a few more ingredients than the bare bones version, but the upgrade to gourmet is completely worth it.

While the long days and warm temperatures of summer are fading away, there are no shortage of wonderful things to embrace about fall, especially the culinary fare. And I can't wait to keep the cozy meals coming.

BBQ Cauliflower Grilled Cheese
serves 1

1/2 tablespoon light mayo
1/2 tablespoon barbecue sauce
2 slices whole grain bread
2 ounces raw cauliflower, cut into approx. 1/4-inch thick slices (or leftover cooked cauliflower)
Olive oil
Salt and freshly ground black pepper.
A few thin slices of red onion
A few leaves of spinach or other greens (optional)
1 ounce Gryuere, thinly sliced or shredded
Cooking spray

1. Preheat a pan over medium heat. If using raw cauliflower, toss with olive oil and season with salt and pepper. Place the cauliflower in the pan, flat side down, and cook until the first side is nicely caramelized, about 4 to 6 minutes (depending on the thickness of slices). Flip the cauliflower over and cook until the other flat side is also nicely browned and tender, another 4 to 6 minutes.

2. In a small bowl, combine mayo and mustard and mix thoroughly. Spread on one slice of the bread.

3. Place the spinach on the second slice of bread and top with the cauliflower, red onion, and cheese. Place the other slice of bread on top.

4. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through, about 3 to 5 minutes per side. Cut sandwich in half and serve promptly.

Chicken, Blueberry, and Feta Wrap

I've got a pretty good thing going with putting fresh fruit on my sandwiches, so I figured there was no reason not to continue. Raspberries, strawberries, and cherries have all gotten their turn, and it's only fair that blueberries get a chance to play too. Michigan might be known for blueberries, but we do pretty well here in Wisconsin as well, but when their season is so fleeting, you've got to chow down on them when you can. While in this prime blueberry time, you'll find me adding them to salads, oatmeal, and yogurt, preserving them en masse in Perfect Blueberry Syrup, and just generally adding them to everything that I can. Like the other fresh fruit sandwich recipes I shared, this recipe relies on the harmony of fresh fruit, bitter greens, and salty cheese, a template with infinite combinations yielding delicious results. Sweet pops of blueberry liven up each bite, mingling perfectly with the savory feta and crunchy veggies that surround the chicken with complementing, contrasting flavors. The chicken isn't strictly necessary here, but it does make this into a much more filling meal; vegetarians can substitute white beans for the same satisfying result. This wrap is good warm, room temperature, or cold, so whether you eat it as soon as it's prepared for dinner or the following day for lunch, you won't be disappointed with your meal.

Chicken, Blueberry, and Feta Wrap
serves 1

4 ounces boneless, skinless chicken breast
Cooking spray
Kosher or sea salt and freshly ground black pepper
1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
Splash of balsamic vinegar
1 whole grain tortilla or wrap
A few leaves of arugula (about 1/4 ounce)
Thinly sliced red onion
1/4 cup fresh blueberries
1 ounce feta cheese, sliced or crumbled

1. Preheat a pan over medium heat and spray with cooking spray. Season chicken on both sides with salt and pepper and cook, flipping once halfway through, until internal temperature reaches 170 degrees F. Set aside to rest for a few minutes, then slice into 1/4-inch to 1/2-inch thick slices.

2. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on the center of the tortilla. Top with the arugula and red onion and then the blueberries, lightly smashing them to an almost jam-like consistency.

3. Add the cooked chicken and feta and roll up the tortilla. Cut in half and serve.

Gruyere and Sweet Cherry Melt

With all the great fruit at the farmers' market right now, I just can't help but keep going with my fruit-in-sandwiches trend. Madison may be home to the largest producer-only farmers' market in the country, but unlike the markets of California or other warmer climes, we are not lucky enough to have fruit year-round. So I'm making hay while the sun in shining, and putting all these lovely berries and stone fruit into so much more than desserts.

Though Wisconsin is only blessed with fruit for part of the year, we are always a great land of cheese, so there are no shortages of pairings at my locavore disposal. As a born-and-bred Wisconsin girl, my refrigerator is never at a loss for a variety of cheeses, but as soon as I picked up a gorgeous wedge of Gruyere from Forgotten Valley Cheese, I knew that nutty savoriness was destined to be paired sweet Door County cherries. A few slices of red onion and handful of arugula from the garden provide the right counterbalance of bitterness and acidity, and although this would certainly be delicious with grilled chicken, turkey, or ham, it is more the flavorful enough in its vegetarian form.

Gruyere and Sweet Cherry Melt
serves 1

1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
2 slices whole grain bread
4 or 5 sweet cherries, halved or thinly sliced (about 1 ounce)
A few thin slices of red onion
A few leaves of arugula (about 1/4 ounce)
1 ounce Gryuere, thinly sliced or shredded
Cooking spray

1. In a small bowl, combine mayo and mustard and mix thoroughly. Spread on one slice of the bread.

2. Place the arugula on the second slice of bread and top with the cherries, red onion, and cheese. Place the other slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through. Cut sandwich in half and serve promptly.

Grilled Ham and Cheddar with Strawberries and Arugula

As I am wont to do in my culinary experimentation, I've gotten into a bit of a phase - sandwiches with fresh fruit. This certainly isn't an original idea on my part, but with all the amazing fruit I've been getting at the farmers' market lately, I've been inspired to keep going beyond the leftover cranberry turkey sandwich I devour so voraciously at Thanksgiving.

The croque monsieur and Monte Cristo may be the reigning royalty of ham and cheese sandwiches, but this quicker, healthier alternative isn't all that far behind. Sharp cheddar cheese is an obvious partner for smoky ham, and the sweet strawberries, bitter arugula, and tangy Dijon mayo hit all the taste buds those featured players miss. I find myself rushing around even more than usual these days, and this has made meal time especially important, my time to refuel and recoup mental and physically. Even if there's just a small window for a bite to eat, there's almost always time for a sandwich. And if I can sneak in a bit of time for few simple, delicious finishing touches, it makes it all the better.

Grilled Ham and Cheddar with Strawberries and Arugula
serves 1

1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
Splash of balsamic vinegar
2 slices whole grain bread
2 or 3 medium to large strawberries, thinly slicd
A few leaves of arugula (about 1/4 ounce)
2 to 3 ounces sliced smoked ham
1 ounce shredded or thinly sliced sharp cheddar cheese
Cooking spray

1. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on one slice of the bread. Top with the strawberries, lightly smashing them.

2. Place the arugula on the second slice of bread and top with the ham and cheese. Place the other slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through. Cut sandwich in half and serve promptly.

Grilled Ham and Chèvre with Raspberries and Arugula

Leftover turkey sandwiches with cranberry sauce at Thanksgiving is what first introduced me to the idea of fruit and meat together in a sandwich. As soon as I discovered that delicious combination, no Thanksgiving was complete without it, but with my kid palate, I didn't give it much more though than that. Then I discovered the glorious Monte Cristo in high school, which just isn't complete without a smear of strawberry jam. Now I especially love apples and pears and on my grilled cheese, apricots with pork, and avocado with practically everything, so it should come as no surprise that I'm embracing all the wonderful local berries of the farmers' market on my sandwiches.

Although I put uncommon (some might say excessive) thought into almost everything I eat, I never ceased to be amazed by how a simple meal, like a sandwich and chips (kale, in the above picture), can really turn a day around when I'm feeling drained. Whether I'm mentally fatigued from stress or physically fatigued from manual labor, sitting down to a good meal can turn it all around, even if it's ready a few minutes later because I need to prep all the accouterments. And it's all the little touches here that make this sandwich special. The smoky ham and tangy goat cheese form the savory core, but the sweet-tart raspberries, peppery arugula, and creamy mayo mixture make them even better by hitting every kind of taste bud in each bite.

Grilled Ham and Chèvre with Raspberries and Arugula

serves 1

1/2 tablespoon light mayo

1/2 tablespoon Dijon mustard

Splash of balsamic vinegar

2 slices whole grain bread

1/4 cup fresh raspberries

A few leaves of arugula (about 1/4 ounce)

2 to 3 ounces sliced smoked ham

1 ounce goat cheese, sliced or crumbled

Cooking spray

1. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on one slice of the bread. Top with the raspberries, lightly smashing them to an almost jam-like consistency.

2. Place the arugula on the second slice of bread and top with the ham and cheese. Place the other slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through. Cut sandwich in half and serve promptly.

Easy Portobello Burgers

I, like so many Americans, celebrated Memorial Day weekend with plenty of cooking out. As Monday evening rolled around, after my grill had seen brats, steaks, and corn that got slathered in butter, I was ready to detox my diet. But just because I needed to eat healthier doesn't mean I wanted to eat blander or put the grill away just yet. The perfect solution? Portobello burgers.

Now if you have your heart set on a carnivorous meal, this isn't going to do it for you. My biggest issue with fake meat is products is exactly that - they're so fake. A mushroom is not beef and tofu is never going to be chicken, so why can't we just celebrate these delicious plant products for what they are? And this portobello "burger" is damn tasty. It might not be the same as biting into a big patty of beef, but these portobellos are still a perfect base on which to pile all your favorite burger toppings. A quick marinade of soy sauce, balsamic vinegar, olive oil, and garlic deeply infuses the mushrooms with flavor, while also keeping them from becoming a desiccated puck on the grill. Because the "burger" itself is so virtuous, there's absolutely no shame in topping them with a generous smear of the mayo-mustard mixture, plus a slice of cheese if you like as well. And if you still must have some meat, this mushroom is pretty delicious piled right on top of a beef patty.

Easy Portobello Burgers
adapted from Cooking Light
serves 4

1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
4 garlic cloves, minced

Freshly ground black pepper, to taste
4 (4-inch) portobello mushroom caps
Cooking spray
1/4 cup low-fat mayonnaise
1 to 2 tablespoons coarse grain or Dijon mustard
4 whole grain sandwich buns
Tomato, lettuce, and thinly sliced onion, for serving

1. Combine first 5 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for at least 30 minutes or up to 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.

2. Prepare grill to medium heat. In a small bowl, whisk together mayonnaise and mustard and season to taste with salt and pepper.

3. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Divide mayonnaise mixture evenly between top halves of buns. Place 1 mushroom on bottom half of each bun. Top each mushroom with toppings of choice; cover with top halves of buns.

Spicy Lentil Wraps with Tahini Sauce

No matter how hard I try, I will always have far more bookmarked recipes than I have time to try, much less perfect. In order to keep my culinary to-do list manageable, I have a couple of methods for whether a recipe is really worth a shot - either I'm so excited to try I make it immediately, or it keeps popping back into my head. This recipe is more of the latter variety. The first time I saw it mentioned on The Kitchn, I immediately saved it, but with a few weeks of work lunches in the freezer already, there wasn't room for this one too. But every time I popped over to The Kitchn, I couldn't help thinking about this recipe, so it went right to the top of the queue as soon as my freezer cleaning was complete.

I can't say I've been disappointed with anything I've bought at Trader Joe's, so the fact that this wrap was modeled on a Trader Joe's offering definitely intrigued me. Dried lentils are something I always have around, their quick preparation and affordability making them an absolute pantry staple. Bulgur gets a spot for the same reason, so this meal was practically destined to be in my life. It may not be as quick and easy and picking up a sandwich at the store, but portioning and freezing the leftover lentil mixture makes the extra effort well worth it.

Quick cooking, affordable ingredients aside, this wrap is all about sauces. The homemade versions described below are worth it if you have the time, but even store-bought red pepper paste and tahini will leave your taste buds happy. The lentils and bulgur are the spicy, smoky soul of this wrap, but it's the spicy, savory red pepper paste and creamy tahini that really makes it delicious. Crunchy greens are a nice contrast from the tender filling, my only complaint with this wrap being the somewhat brittle tortilla I used to wrap it all up since I didn't have any whole grain lavash on hand. But you know what? I can't say I really minded scooping up the lingering bits that fell to my plate, those remnants extending my meal a few more delicious bites.

Spicy Lentil Wraps with Tahini Sauce

adapted from The Kitchn
Makes 6 wraps

1/2 cup lentils, preferably red, rinsed
2 cups water
3/4 cups fine grain bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
6 (approximately 9x12-inch) sheets whole grain lavash or whole grain tortillas
3/4 cup red pepper paste (recipe below, or use store-bought)
2 cups shredded cabbage, spinach, or other greens
Tahini sauce to serve (recipe below)

1. Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.

2. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

3. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

4. Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

5. To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

6. To serve, cut each wrap in half and serve with tahini sauce on the side.

Red Pepper Paste
makes about 3/4 cup

6 red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Olive oil to cover (if refrigerating)

1. Combine bell peppers, cayenne pepper, and salt in a food processor and puree.

2. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.

3. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

Tahini Sauce
makes about 3/4 cup

1/4 cup tahini
2/3 cup or more warm water
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt

1. Place all ingredients in a small bowl and mix with a fork until well combined.

2. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

Lentil Sloppy Joes

Some favorite childhood foods will always have a special place in your heart (and belly). Taco night is best, I will always be excited for breakfast for dinner, and sloppy joes will always bring me a little child-like glee when they appear on my plate. Whether it was sauce from scratch or a can of Manwich, sloppy joes were a dinner that would make my kid-self linger in the kitchen and pester my parents asking when it was time to eat.

But as an adult, the HCFS-driven saccharinity of Manwich is a little much for me, and I keep to a primarily vegetarian diet so I can really splurge on the carnivorous delights I love. Enter lentil sloppy joes, with the deep flavor of a the traditional homemade sauce and all the affordable vegetarian nutrition lentils have to offer. This sauce is sweet, but not in a cloying way, and although the texture certainly different than the ground beef variety, the lentils hold their own against the hearty sauce. The complex mélange of smoky, sweet, and acidic elements all blend nicely together but I can see myself adding a kick of mustard next time.

Leftovers certainly shouldn't be subjected to a merely a sandwich fate. Serve these lentils over rice, as a taco filling, or next to eggs and definitely don't be afraid to melt some cheese over the top, no matter what you do. This recipe makes a generous batch and you can freeze leftovers, though the texture will change a bit on thawing.

Lentil Sloppy Joes
adapted from Whole Foods
serves 8

1 1/2 cup brown lentils, rinsed and picked over
1 tablespoon olive or canola oil
1 yellow or white onion, diced (about 2 cups)
1 cup diced sweet bell pepper, from one medium to large pepper, or a combination of
1 1/2 tablespoon chili powder
2 teaspoons smoked paprika
1 1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste (more recommended; optional)
1 (6-ounce) can no-salt-added tomato paste
2 tablespoons red wine vinegar
6 cloves garlic, minced
1 (15-ounce) can no-salt-added crushed tomatoes
Kosher or sea salt
Freshly ground black pepper
8 whole wheat hamburger buns, pitas, tortillas, or sliced bread, for serving

1. Place lentils in a small pot. Cover with 2 inches of water. Cover and bring to a boil, then reduce to a simmer. Cook until lentils are tender, about 20 minutes, or according to package directions.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook, stirring frequently until onion is golden brown, about 5 minutes. Add chili powder, paprika, cumin, cayenne and tomato paste. Cook, stirring constantly until spices and tomato paste are fragrant, about 2 minutes. Add vinegar and then use a wooden spoon to scrape up any bits from the bottom of the pan. Add 2 cups water, garlic, and crushed tomatoes. Reduce heat to medium-low and let sauce simmer until it thickens, at least 30 minutes. Season to taste with salt and pepper.

3. When lentils are cooked, drain off any excess cooking liquid. Add lentils to the pan with sauce; stir well to combine. Mash some or all of the lentils using a wooden spoon. Taste and season again with salt and pepper. Toast hamburger buns in the oven, if desired. Ladle approx. 1 cup of the lentil mixture on each toasted bun and serve.

Mashed Avocado Chickpea Salad

With so much food preservation technology, in terms of both additives and refrigeration, there aren't too many things that are immediately perishable anymore. But once you crack open an avocado, you better get to it. Not that this is a problem, mind you, but it does mean I have to challenge myself to make something other than ungodly amounts of guacamole, which I eat with reckless abandon. Avocado is a common healthy substitution for mayo, and I thought I'd give it a spin in my mashed chickpea salad, which has become a staple of my lunch diet.

Avocado adds a thicker creaminess than mayonnaise, but it comes with a lot more nutrition and flavor than even olive oil mayo. Lemon juice is there not only to prevent the avocado from taking on an unpleasant oxidated brown color but also to add a bright acidic note, punctuated by spice from the red pepper flakes. This sandwich is rich and filling enough as is, but it certainly wouldn't suffer if turned into a melt with a slice or two of oeey-goeey cheese.

Mashed Avocado Chickpea Salad
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
2 ounces mashed avocado (or 1 ounce mashed avocado + 1 T. mayo)

1/2 teaspoon freshly squeezed lemon or lime juice, or to taste

1/2 tablespoon chopped fresh cilantro or other herb (optional)
Pinch red pepper flakes, or to taste (optional)

Salt and freshly ground black pepper
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Season to taste with salt and pepper. Top bread with chickpea mixture and greens, if desired, and serve.

Chicken Spiedies

Packer snacks are a proud tradition in my household. Ever since I was a tiny girl, Sunday afternoons from September to January were dedicated to football with Dad. This afternoon was always accompanied by a special snack, the first bite of which must be taken exactly as the kicker's foot makes contact with the ball at kickoff (my rule, not his). I've continued this tradition as an adult and this year choosing signature foods from the opposing team's city/region to pair with each game. I love how this theme has allowed me to cook up some familiar specialties, but the Giants opponent brought me to the first completely new regional food I came across in my football cookery.

It's strange that marinated and grilled chunks of meat on bread isn't a recipe that has myriad regional versions, but it seems that the Southern Tier of New York (more specifically, the greater Binghamton area) is the only place to fervently embrace it. Chicken is the most common protein, and though many marinade recipes exist, I chose to make my own of the fairly classic olive oil + lemon + herb variety. Unsurprisingly, grilled meat on bread is delicious! The marinade keeps the chicken moist and deeply infuses it with flavor, so little more is required than a starchy canvas to serve it on, but the creamy sauce is the perfect finishing touch.


Chicken Spiedies
adapted from Cook's Country
serves 6

1/2 cup olive oil
4 garlic cloves, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
1/2 teaspoon dried oregano
2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayo
1 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 1/2 pounds boneless, skinless chicken breasts (trimmed)
6 (6-inch) French, Italian, or sub rolls

1. Mix the oil, garlic, basil, oregano, lemon zest, salt, pepper and pepper flakes in a large bowl. Place 2 tablespoons of the oil mixture in another bowl and set aside.

2. Prick the chicken breasts with a fork all over on each side. Cut into 1 1/4 inch chunks and add to the marinade. Refrigerate and marinate for at least 30 minutes and no longer than 3 hours.

3. Whisk together mayo, vinegar and lemon juice with the 2 tablespoons of reserved oil mixture and refrigerate until ready to use.

4. Prepare grill over high heat. Remove the chicken from marinade and thread onto metal skewers. Place the skewers on the grill, turning frequently. Cook for 10-15 minutes. Remove from grill and allow chicken to rest for a few minutes

5. Place chicken on rolls and drizzle with mayonnaise mixture. Serve promptly.

Smoky Spiced Tempeh and Quinoa Salad

Good food is good food, no matter the amount of animal protein it contains. Although I'm most certainly not a vegan or vegetarian, most of my meals fall under one of those categories. I'm not a fan of faux meat products, but appreciate soy products for exactly what they are and am game when tingredients like tempeh appear in a recipe. Partnering with super food quinoa, this probably could only sound more like a vegan hippie recipe if nutritional yeast was in the name, but I still couldn't get enough of it.

Tempeh and quinoa are nutritious, though fairly neutral ingredients, and this expertly curated spice blend is why the salad is so delicious. I doubt I would be able to re-create spice list just from taste, but I do know that each bite is packed with smoky, spicy, and savory notes that keep me shoveling this versatile salad into my face. Spread on bread or into a tortilla or pita it makes for a fine sandwich, a delightful salad atop greens, and a delicious spread for crackers, as the source recipe suggests. My first inclination after making it, however, was none of these options. While portioning into lunch-size servings, I realized that texture makes it perfectly suited for a "veggie" burger, so I formed a patty and threw it into a hot pan straight away. It would have been delicious with just a smear of Dijon and some greens, but I couldn't resist melting some raw cheddar over the top (to the horror of vegans everywhere).

What this salad lacks in beauty, it makes up for in flavor, and it is a great opportunity to turn people around on a couple of ingredients that often give pause. But even if you're not ready to take the plunge with tempeh and quinoa, you've still got the perfect new spice mix to try out in a batch of veggie burgers or tuna salad.

Smoky Spiced Tempeh and Quinoa Salad
adapted from The Kitchn
makes about 2 cups

8 ounces tempeh
1 cup cooked and cooled quinoa
2 tablespoons regular or vegan mayonnaise
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Small dash of ground cloves
Small dash of ground cinnamon

1. Cut the tempeh into 1-inch chunks (no need to be precise). Fill a saucepan with an inch or two of water and place a steamer basket inside. Cover and bring to a boil over high heat. Place the tempeh in the basket, cover, and reduce heat to medium. Steam for 15 minutes, remove tempeh, and let cool.

2. Place the tempeh in a food processor and pulse until crumbly. Add the remaining ingredients and pulse until the mixture comes together. Taste and adjust seasonings, if desired. (Alternatively, you can crumble the tempeh and mix in the other ingredients by hand.)

3. Serve with a green salad, as a taco filling, or as a spread for sandwiches or crackers.

4. Salad may be stored in an airtight container in the refrigerator for up to a week.

Baltimore Pit Beef

I can't resist an opportunity for rituals, especially around food, and this year I've decided that my Packer snacks will be themed around the city/region of the opposing team. To play the 49ers, I made Mission-style burritos, chili for the Redskins, Cincinnati Chili for the Bengals, Coney Dogs for the Lions, and most recently, pit beef for the Ravens. Pit beef is a recipe for a crowd, but luckily I was hosting a house full of hungry men when I cooked up this recipe. Grilled meat is a pretty good bet to satisfy a crowd even in its simplest form, but this beefy goodness is made even more sublime with a simple, well-balanced spice rub and pungent horseradish-based tiger sauce. I'm an avid fan of strong flavors like horseradish, but even my father, with his much more mild-mannered taste buds, said that the tanginess of the tiger sauce hit just the right balance with the rich, smoky, salty beef. Raw onion, another polarizing ingredient, adds a nice sharp note that accents the rest of the flavors, though both the onion and sauce it can be easily omitted for those who find it to be a bit too much.

The temperatures are still mild enough here to permit firing up the grill for this recipe, which will definitely give you the best flavor. If you'd rather keep warm and cozy inside, the beef can be roasted in the oven and finished with a sear in a cast iron pan to create a delightful, crusty exterior. A crowd-pleasing recipe for any gathering of carnivores from coast to coast, I hope you won't wait until your team plays the Ravens to cook up this delicious recipe.

Baltimore Pit Beef
adapted from Steven Raichlan, via the New York Times
makes 8 sandwiches

For the rub:
2 tablespoons seasoned salt
1 tablespoon sweet or smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

1 3-pound piece top round
8 kaiser (or other) rolls
Horseradish sauce (see below)
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional).

1. Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.

2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.

3. Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

Yield: 8 sandwiches.

Horseradish Sauce

yields 1.5 cups
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.

Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.

Zucchini Melt

If you've followed this blog regularly, you're well aware that once I create a new recipe, I often can't stop riffing on it. Once I'd emptied the bottle of pesto chowing down on Pesto Zucchini Melts and Pesto Chickpea Melts, I tried to think of how else I could pile zucchini high on my sandwich. I figured if my pesto-based formula had adapted so well from chickpeas to zucchini, why not my Mashed Chickpea Salad recipe? I amped up the fresh herbs and added cheese to make it reminiscent of a tuna melt, this recipe translating easily from beans to veggies. Zucchini provides a tender-crisp, if mostly flavorless base, a great showcase for the combination of sharp red onion and Dijon, creamy mayo, sweet-sour relish, and vibrant fresh herbs. I like the contrast of the nutty Swiss cheese against this palate, but it could also be fantastic with any number of other cheeses like cheddar or provolone. It's a great vegetarian substitute for a tuna melt, but a fantastic sandwich in its own right and the perfect use to a glut of late summer zucchini.

Zucchini Melt
serves 1

1/2 cup shredded zucchini
2 tablespoons finely chopped red onion
1.5 tablespoons mayo
1 tablespoon relish
1/2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill, chives, parsley, or other herb (optional)
Whole grain tortilla, bread, or pita
1 ounce thinly sliced Swiss cheese
Canola or olive oil cooking spray

1. Place shredded zucchini in a colander, sprinkle with salt, and toss to combine. Allow to drain for at least 15 minutes, then squeeze in a paper towel to remove excess moisture.

2. Mix all ingredients together in a bowl and stir well to combine. Spread mixture evenly one one slice of bread, top with cheese, and place second slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Add sandwich and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Zucchini Quinoa Burgers

As I've mentioned before, veggie burgers are one of my staple lunches and finding recipes to use up  my ample zucchini crop is my primary culinary concerns of the moment. When I found a recipe from one of my favorite sources that combined these two culinary projects, I knew there was no way I could pass it up. And I was certainly not disappointed with my choice.

The structure of these burgers is made of three subtly flavored canvases - zucchini, chickpeas, and quinoa - with a light and lively flavor coming from a combination of fresh herbs, Dijon, lemon juice, and smoked paprika. The dill is the most aromatic and forward of all the flavors, its scent instantly perfuming the air, followed quickly by zesty Dijon, earthy oregano, smoky paprika, and bright lemon. Each of these flavors hits your taste buds at a slightly different time, the taste evolving slowly as you taste each bite.

The texture is, as always with veggie burgers, the greatest challenge here, but if you take a little care when shaping and flipping, you shouldn't have too much trouble keeping these patties together. (And the great thing is, if they do seem like they might fall apart, you have the perfect excuse to melt some cheese on top). I've frozen uncooked and cooked burgers and they both fared well in future feasts, a perfect way to resurrect this plentiful summer veggie in just a couple of days or when the snow begins to fly.

Zucchini Quinoa Burgers
adapted from Food52
makes 6 burgers

2 tablespoons olive or canola oil, divided
2 cloves garlic, minced
1 cup onion, chopped finely
1 1/2  cups zucchini, julienned on a mandolin or grated on the largest setting of a box grater
1/2 cup pumpkin or sunflower seeds, raw or toasted
3/4 teaspoons sea salt, plus more to taste
Black pepper to taste
1 1/2 cup cooked chickpeas (1/2 heaping cup dry or one 15-ounce can, rinsed and drained)
1 cup cooked quinoa (1/3 cup dry)
2/3 cups water
2 tablespoons dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon smoked paprika

1. To prepare chickpeas, soak beans overnight. In the morning, rinse them and discard soak water. Place beans in a pot with enough water to submerge them by several inches. Heat to a boil, reduce to a simmer, and cook for 45 min to an hour, or until beans are tender. Drain and store in the fridge for up to three days.

2. To prepare quinoa, rinse quinoa in a sieve. Add to a small pot and add 2/3 cups water and a pinch of salt. Bring to a boil and reduce to a simmer. Cook, with a lid slightly ajar on the pot, until the water is absorbed and you can see the thin “ribs” of the quinoa becoming detached from the grain. Fluff, cover, and let sit for a few moments. Store in the fridge for up to three or four days.

3. Heat 1 tbsp olive oil in a medium sauce pan. Saute onion and garlic until tender. Add zucchini, and continue to saute until zucchini is cooked through and onion is translucent. Season to taste with salt and pepper. Set aside.

3. Grind seeds, sea salt, and pepper in a food processor till they’re broken into a fine meal.
Add quinoa, chickpeas, the dijon mustard, lemon, dill, paprika, and oregano to the mixture. Pulse to combine a few times. Then, run the motor to continue mixing the mixture. You may need to stop it a few times so that you can scrape the sides of the processor and start the motor again. You want the beans to be broken down and for the mixture to hold together well, but you don’t want to process so extensively that the mix has no more texture. If you need to add a little water to the mixture, that’s totally OK.

4. Transfer the mixture to a mixing bowl and add the zucchini, onion, and garlic. Mix with hands (as if you were making meatloaf). When everything is incorporated, season once more with salt and pepper, to taste.
Shape mixture into six patties with hands. Heat remaining 1 tbsp olive oil in a sautee pan on medium heat. Cook burgers for five minutes on each side, or until golden brown. Alternately, you can bake them at an oven set to 375 degrees for twenty-five minutes, flipping once halfway through. Serve.

Mashed Chickpea Salad

Strangely enough, I'm finishing up my series of mashed chickpea salad recipes (for now), with what is probably the most familiar and basic of all my variations and what kicked off this pattern of experimentation. This is inspired by my go-to tuna salad recipe, and although I certainly won't give up the tuna version, this is a great alternative for vegetarians or circumstances that don't allow for refrigeration. This combination of flavors works splendidly with chickpeas as well as tuna, the creamy mayo base punched up with spicy Dijon, sweet relish, sharp red onion, and fresh herbs. Just as with tuna salad, I dare say this could also be made into a fantastic melt with a slice of sharp cheddar or Gruyere. Even if you can't see yourself swapping out your tuna salad, this makes a delicious dip for crackers or spread for crostini and can easily be scaled up to feed a crowd.

Mashed Chickpea Salad
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1.5 tablespoons mayo
1 tablespoon relish
1/2 tablespoons Dijon mustard
1/2 tablespoon chopped fresh dill, chives, parsley, or other herb (optional)
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Place lettuce on tortilla (or other bread of choice) and top with chickpea mixture. Roll up tortilla, cut in half, and serve.

Easy Shrimp Po' Boy

I'll freely admit most people don't have the obsession with food that I do. I enjoy time-intensive projects and DIY-ing everything I can, but not everyone has the time or inclination for that. But almost everyone has time for a slightly fancy sandwich.

I'll readily admit that I'm using the po' boy moniker pretty liberally. This beloved sandwich has its roots in New Orleans, traditionally consisting of meat or fried seafood, dressed with lettuce, tomatoes, pickles, and mayo; non-seafood po' boys often have Creole mustard and/or gravy. To simplify the cooking process I've sauteed the shrimp instead of breading and frying it, but it may be considered sacrilege to use this East Coast spice on a deep South dish. Lest you think I've forgotten about the spices of South, I add a little heat to the mayo with Tabasco sauce, and then simply dress with any of the traditional toppings I'm in the mood for (I am not a fan of raw tomatoes). It may not be authentically NOLA, but washed down with a cold Abita I may just be able to close my eyes and hear a little jazz wafting through the warm summer breeze.

Easy Shrimp Po' Boy
serves 1

4 ounces raw large or jumbo shrimp, deshelled and deveined
1/2 to 1 teaspoon Old Bay Seasoning
Olive or canola oil
Individual French roll, demi baguette, or sub roll, split
1 tablespoon light or regular mayo
1/4 to 1/2 teaspoon Tabasco sauce
Lettuce, thinly sliced red onion, sliced tomato, and pickles, for serving (optional)

1. Toss the shrimp with Old Bay and set aside. In a small bowl, combine mayo and Tabasco sauce and stir to combine.

2. Preheat broiler and brush each side of the roll with olive oil. Toast under the broiler until golden brown and crunchy, 2 to 4 minutes. Let come to room temperature and spread top half with spicy mayo.

3. Meanwhile, preheat a grill or pan over medium heat and add a drizzle of oil. When oil is hot, add shrimp and cook, turning once, until shrimp are just cooked through, about 2 to 3 minutes per side.

4. Place shrimp on top of bottom half of roll, add any additional topping you like, and serve promptly.

Pesto Chickpea Melt

Remember how I mentioned how I can get obsessed with riffing on one kind of recipe? When it comes to mashed chickpea melts, I'm still at it. Chickpeas are an excellent canvas for all manner of flavors and I've been equally pleased with the way they've played with Indian, barbecue, and now Italian flavors. Last time I was all about barbecue sauce and sharp cheddar cheese and this time I'm all about the pesto and provolone. I spend many an hour working in the kitchen over labor-intensive recipes, but sometimes it's just the punched up quick and easy recipes that really put a bright spot in my (busy) day. When it comes quick recipes like those, prepared shortcut ingredients are your best friend. I'm made both my own barbecue sauces and pestos in the past, but when there isn't time to get Fannie Farmer in the kitchen, a great bottle off the shelf is more than acceptable. The success of this recipe really comes from a happy partnership of sauce and cheese so spending a little extra for some high-quality sauce and cheese is well worth it. Somewhere between comfort food and virtuous grilled cheese, this melt is the perfect way to add a little something special to an ordinary meal.

Pesto Chickpea Melt
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1 tablespoon mayo

1 tablespoon pesto
Whole grain tortilla, bread, or pita
1 ounce thinly sliced or shredded mozzarella and/or provolone (optional)

1. Mix chickpeas, onion, mayo, and pesto together in small bowl. Spread mixture evenly in center of tortilla, cover with cheese, and roll up tortilla.

2. Preheat a pan over medium heat. Add wrap, seam side down, and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Spicy Coconut Shrimp Sandwich

Shrimp was one of the first foods I recognized as a special occasion treat. Easter, Thanksgiving, Christmas - they all meant starting with shrimp cocktail at my house. I was never all that excited about going out for Friday fish fry as a kid (sacrilegious, I know), but I was always eager to chow down on a plate of batter fried shrimp. As an adult, I eat shrimp on a fairly regular basis, with a much expanded repertoire of recipes, but it still always feels special to me. Yet despite it's fancy reputation, at least in my mind, it's one of the quickest and easiest proteins to prepare and is a godsend for anyone in a hurry or on a diet. I made this sandwich on a Friday night when I had plenty of time and no intentions of eating light, using that quick-cooking, lean protein to soak up a brilliant collection of flavors. The marinade begins with creamy, mildly sweet coconut milk, which is then fortified with pungent garlic, brightened with lime, and spiced up with jalapeno, with a final fresh herby note from the cilantro. Because the spice in the marinade isn't quite enough for me (though it may be for many), I added an additional nuanced layer of heat with Sriracha mayo. Cucumber and lettuce finish the sandwich with a cool and crunchy element along with a hint of astrigency from the red onion. All of these elements come together to create a sandwich that would be right at home next to a fruity umbrella drink in an exotic beach cabana, but I think it feels just perfect in my Wisconsin backyard with a cold beer.

Spicy Coconut Shrimp Sandwich
serves 1

1/3 cup coconut milk
1 tablespoon minced jalapeno (include seeds and ribs for more heat)
1/2 tablespoon minced garlic
1/2 tablespoon minced fresh cilantro
1/2 tablespoon fresh lime juice
Salt and freshly ground black pepper
4 ounces raw large or jumbo shrimp, deshelled and deveined
Olive or canola oil
Individual French roll, demi baguette, or sub roll, split
1 tablespoon light or regular mayo
1/4 to 1/2 teaspoon Sriracha sauce (or to taste)
Lettuce, thinly sliced cucumber and red onion, and cilantro, for serving

1. In a medium bowl, combine coconut milk, jalapeno, garlic, cilantro, lime juice, salt, and pepper, and stir well to combine. Add shrimp, toss to coat, and set aside for at least 30 minutes. In a small bowl, combine mayo and Sriracha sauce and stir to combine.

2. Preheat broiler (or grill) and brush each side of the roll with olive oil. Toast under the broiler until golden brown and crunchy, 2 to 4 minutes. Let come to room temperature, place lettuce leaves on bottom half, and spread top half with spicy mayo.

3. Meanwhile, preheat a pan (or grill) over medium heat and add a drizzle of oil. When oil is hot, add shrimp and cook, turning once, until shrimp are just cooked through, about 2 to 3 minutes per side.

4. Place shrimp on top of bottom half of roll, top with cucumber, red onion, cilantro, and top half of roll. Serve promptly.

BBQ Chickpea Cauliflower Melt

As so often happens with me, once I come up with one recipe of a particular kind, I get a little obsessed with riffing on it. And so is the case with mashed chickpea salad wraps. My first couple of attempts, only one of which I have shared, were both cold sandwiches, but this all wrap is hot, melty, cheesy goodness. All of the Indian food that I've eaten had created an unbreakable bond between chickpeas and cauliflower in my brain but they make happy partners in more than just curries. The smokiness and complexity of barbecue spices (provided you've chosen a really good barbecue sauce), like that of curry, works really well with chickpeas and cauliflower. Chickpeas and cauliflower on their own are pretty subtle, but they eagerly soak up any spices you might throw their way, here transforming into something reminiscent of a barbecue chicken melt. Not mashing the chickpeas too thoroughly is important here, lest it turn into baby food, with the chopped cauliflower and red onion providing extra little crunchy bites. The cheddar really brings this all together in terms of both texture and flavor, its gooeyness and sharpness the perfect final touch of this simple, deeply flavored wrap. This was a weekend experimentation for me, but with such a short list of ingredients and required time commitment, this can easily be your busy weekday dinner or work lunch, even if you have to just give it a quick zap in the microwave.

BBQ Chickpea Cauliflower Melt
serves 1

1/2 cup cooked chickpeas, coarsely mashed
1/4 cup chopped (tender-crisp) cooked cauliflower
2 tablespoons finely chopped red onion
2 tablespoons barbecue sauce
Whole grain tortilla, bread, or pita
1 ounce thinly sliced sharp cheddar (optional)

1. Mix chickpeas, cauliflower, onion, and barbecue sauce together in small bowl. Spread mixture evenly in center of tortilla, cover with sliced cheese, and roll up tortilla.

2. Preheat a pan over medium heat. Add wrap, seam side down, and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Brie and Bacon Burger with Cherry Mayo

It's cherry season! The notable Door County cherries are finding their way to the farmers' market along with sweet and sour cherries from lots of other local farmers. It's hard to resist just eating them all plain, but I try to preserve some of each summer fruit as it comes so I can enjoy them long after the season has passed, most often as jam or preserves. Although I most frequently scoop them generously on toast, yogurt, and ice cream, subtle accents of fruit in savory dishes are a thing of beauty. The sweet-sour flavor of the cherry preserves are a wonderful complement to the savory, smoky bacon, creamy brie, and hearty beef piled high in this indulgent burger. Each bite is a complex collection of complementary flavors that traverses a host of textures, moving from creamy Brie to tender onions to charred burger, book-ended by toasty bread. A perfect choice for a summer cookout now, you'll still be a craving a journey back to this taste of summer in the depths of winter.

Brie and Bacon Burger with Cherry Mayo
makes 1 burger

2 ounces thick-cut bacon (1 to 2 slices, depending on size)
1/2 cup sliced white or yellow onion
Salt and freshly ground black pepper
1 whole grain burger bun or pretzel bun
Olive or canola oil or melted butter
1 tablespoon mayonnaise
1 tablespoon cherry preserves
1 ounce sliced Brie
4- to 6-ounce grass-fed beef patty

1. Preheat a pan over medium heat. Add bacon and cook, turning occasionally, to desired level of crispiness. Drain bacon on paper towels, reserving grease in the pan.

2. Reduce heat to medium low, add onions, and add a pinch of salt and ground black pepper. Cook, stirring occasionally, until onions are tender and caramelized, 10 to 15 minutes.

3. Meanwhile, prepare a grill over medium to medium high heat. Brush burger bun with oil or melted butter and grill until bun is golden and toasted, just a couple of minutes. While the bun is toasting, combine mayo and cherry preserves in a small bowl. After bun has cooled to room temperature, spread top half with cherry mayo.

4. When grill is ready, brush each side of burger with oil and season with salt and pepper. Grill, turning once halfway through, to just shy of desired level of doneness (I like my burgers medium rare). Place onions and bacon on burger patty and top with Brie. Cook until burger is cooked to desired level and cheese is melted. Place burger on bottom half of bun, top with other half, and serve promptly.