Grilled Beet and Goat Cheese Sandwich

Christoph — Mon, 06 Aug 2012 14:30:30 +0000

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor. This twist on the classic grilled cheese is sure to please the veggie lover in your home.

Grilled Beet and Goat Cheese Sandwich

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor.

Course Main Course

Cuisine American, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings 4

Ingredients

2-3 medium-sized beets
goat cheese
arugula
Texas toast Or bread of your choice
butter

Instructions

Heat oven to 400° F. Clean and peel beets. Place in baking dish and drizzle with olive oil. Roast for about 30 – 40 minutes or until tender testing with a knife (cooking time will vary on size of the beets). Remove from oven and allow to cool enough to be able to handle. When cool thinly slice.
Over medium heat sauté the beets searing both sides (this will help prevent excessive bleeding in the sandwich). Sprinkle with salt and pepper.
Build the sandwich by placing a handful of arugula on a slice of bread, then a layer of beets, followed by the goat cheese. Top with another slice of bread.
Spread butter on the top of the sandwich. Place sandwich in heated skillet buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown, turning only once.

Notes

Canned beets could certainly be used if fresh ones are not available, however I would sauté them lightly before adding to the sandwich.

The post Grilled Beet and Goat Cheese Sandwich first appeared on James & Everett.

Crab & Pasta Salad

Christoph — Tue, 22 May 2012 14:30:49 +0000

Light and fresh, this crab and pasta salad is the perfect dish for lunch or dinner. Served with some french bread, or on a bed of greens this amazing combination of flavors and textures is sure to satisfy.

Crab and Pasta Salad

Course Salad

Cuisine American

Prep Time 20

Servings 8

Author Christoph

Ingredients

Salad

1 pound pasta
12 oz. imitation or lump crab
1 rib celery, finely sliced
3 scallions, sliced
1 red pepper, diced
1 large broccoli floret, cut into bite size and blanched
1 cup cherub tomatoes, halved
1 carrot, julienned
¼ cup black olives, sliced
grated Parmesan cheese and lemon zest for garnish

Salad Dressing

3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon olive oil
1 tablespoon rice wine vinegar
2 teaspoons old bay seasoning
1 teaspoon garlic powder
1 teaspoon celery seed
salt and pepper to taste

Instructions

Salad

Cook pasta in a pot of salted boiling water until el dente or about 12 minutes. Drain and rinse with cool water to stop the pasta from cooking.
Prepare all vegetables.
In a large bowl combine pasta, crab and vegetables.

Dressing

In a small bowl mix together all ingredients for dressing.

Assemble

Gently toss crab and pasta mixture with dressing evenly to coat.
Top with a sprinkle of parmesan cheese, lemon zest, and cracked pepper.

The post Crab & Pasta Salad first appeared on James & Everett.

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Grilled Beet and Goat Cheese Sandwich