Kale, Apple and Cheddar Panini with Strawberry Jam

Sautéed kale is not just for side dishes. Give it a try as a sandwich base and you will forget all about lunch meat. This Kale, Apple and Cheddar Panini with Strawberry Jam is a hearty vegetarian sandwich with seasonal farm-fresh favorites. It is comfort food that packs a nutritious punch and takes less than 15 minutes to prepare.

Ingredients:
2 sub sandwich loaves (5 to 6 inches each), cut from a baguette
1 medium bunch kale
1 tablespoon olive oil
2 tablespoons water
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon balsamic vinegar
1 small apple, cored and thinly sliced
2 slices white cheddar cheese
2 tablespoons strawberry jam (preferably homemade)

Directions:

  1. Preheat a panini maker to medium-high. Slice sandwich loaves in half and set aside.
  2. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted. Season with salt and pepper. Add balsamic vinegar and cook or another minute, tossing to evenly coat.
  3. Layer apple slices, kale and cheddar cheese on the bottom bread slices. Spread strawberry jam on the top bread slices. Stack together and place sandwiches in the panini maker, closing the top. Grill until the bread is crusty and golden and cheese has melted. Slice sandwiches in half and serve.

Note: If you do not have a panini maker, use a grill pan or skillet and flip the sandwich to grill both sides. Placing a heavy skillet on top of the panini while grilling will give you the panini effect.

Servings: 2

Summer Tomato and White Bean Pasta

My Pantry Pasta dish just got a summertime makeover with my new Sumer Tomato and White Bean Pasta recipe. It is still a quick meal for a busy night when you want a delicious homemade meal without spending a lengthy amount of time in the kitchen. Sweet summer tomatoes pair excellently with white beans in this hearty vegetarian pasta. With a puree sauce, it looks like a simple marinara that is sure to please the picky eaters in your life. Cheers to making meals that are both healthy and convenient.

Ingredients:
½ pound whole wheat spaghetti noodles
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can Great Northern Beans, rinsed and drained
2 large tomatoes, diced
1 tablespoon concentrated tomato paste
¼ cup white wine
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Fresh basil, cut into ribbons
Parmesan cheese, grated

Directions:

  1. Cook pasta according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about one minute. Add beans, tomatoes, tomato paste, wine, salt and pepper. Bring to a boil, reduce heat to low and simmer for about ten minutes.
  3. In a blender or food processor, or with an immersion blender, puree bean and tomato mixture to create a creamy sauce. Return to skillet and simmer for five more minutes.
  4. Serve over spaghetti noodles and top with basil and Parmesan cheese.

Servings: 4