Open-faced sandwiches are actually old-world delicacies. Back in the 15th century the English called these sandwiches “trenches.” The French called them “trenchers.” The idea was that the slice of bread also served as the plate and after you ate the toppings, you ate the “plate.”
Tonight you’ll have Pizza Burgers served open-faced. It’ll be served with a fruit-laced arugula salad. We’ve progressed a bit since the 15th century. A plate will be provided.
Back in September you froze leftover falafel. Tonight you’ll put it to use and make some delicious dinner roll-ups. If you don’t have leftover falafel, Chickenless Tenders will work just fine. Add some tabbouleh salad and a piece of fruit, and you’ve got a refreshing meal.
This AM…
Pull 8 falafel pieces from the freezer and transfer to a plate in the fridge for the day.
The first time I experienced a Caesar Salad was at the famous Brown Derby restaurant in LA. I was young, newly married and naive. It turned out to be the only thing on the menu my wife and I could afford.
When the waiter wheeled the cart to our table to prepare the salads, he grabbed the egg at speed with a flourish and cracked it with one hand. Nothing happened. The kitchen had sent him a hardboiled egg. He smiled through gritted teeth and hissed at the busboy to fetch him a raw egg for the dressing. The show was worth the price.
You won’t have the same problem with this version since it utilizes a wonderful eggless Caesar dressing. Enjoy!
Rockfish is a tasty and sustainable seafood option for summer dining. Stovetop grilling provides a quick preparation method, and adding a mango salsa topping really makes the flavor meter jump.
We’ll add some black bean and roasted corn quinoa along with sliced avocado and tomato to the plate.
Berries abound in this nourishing salad combo tonight. Part of the tabletop celebration will be a dazzling seasonal salad of strawberries, raspberries, blueberries and blackberries. You’ll set them off with a yogurt, mint and honey sauce.
You’ll also cook the ancient grain farro (also known as emmer). The farro anchors a terrific sweet and savory salad made with toasted hazelnuts, chopped scallions and dried tart cherries. Serve the salads alongside a piece of smoked salmon or trout with a warmed baguette. It’s a great leisurely Sunday feast.
It’s Saturday, June 15.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.