Paninis and a Berry Colorful Salad

Do not fret everyone, I am alive.

I know that I've been negligent on posting but I promise that it's been worth it.  Heading into the new year, most people make goals to eat well, exercise and to be more healthy.  3-4 weeks later, those resolutions fall by the waist-side and people are going about their merry way, following their old habits.

These two recipes are so easy, healthy and not to mention, delicious.   They'll also help you keep on track of your goals.  You'll want to make these all the time, experimenting with different ingredients.

These dishes can be easily altered to fit your dietary preferences.  I happened to make the salad from what I had laying around the kitchen, so feel free to substitute any of the ingredients that fit your taste.

Last note, I realize that paninis are typically pressed, but "grilled sandwiches" don't give off a festive flare.

SERVING SIZE:  2

SAUTEED  MUSHROOM PANINIS

INGREDIENTS

-  4 slices of sourdough bread (other yummy alternatives: french or italian)
-  One carton of baby bella mushrooms, halved  (other yummy alternatives: sliced cooked meat of your choice, white button mushrooms, cremini mushrooms)
-  4 tbsp sun-dried tomatoes in olive oil, julienned
-  2 cups sweet pea sprouts (other yummy alternatives: baby spinach, butter lettuce, chopped endive, romaine lettuce)
-  2 thin slices of Jarlsberg cheese (other yummy alternatives:  swiss or muenster)
-  Olive oil for grilling
-  Red wine vinegar
-  Extra virgin olive oil
-  Kosher salt and freshly ground black pepper

DIRECTIONS

Heat a large non-stick pan over medium heat with a couple teaspoons of olive oil.

Add mushrooms and slowly sauté until they have cooked down, about 15-20 minutes.  Transfer the cooked mushrooms to a clean dish and wipe the pan clean.  If you are using meat, you may omit this step if you're using leftovers or deli meat.

Return the pan over medium-low heat (unless you like burnt bread).  Oil one side of the bread and place that side down onto the pan. 

Pile half of the mushrooms (or meat) onto the bread, two tablespoons of the sun-dried tomatoes and one slice of cheese.  Top with another slice of bread and oil the top.

Repeat these steps with the other sandwich.  Flip the sandwiches when they turn a little past golden brown and wait for the other side to get the same color.  Transfer to a wire rack (trick:  this prevents the other side of the sandwich from getting soggy).

While the sandwiches are cooling, rinse and spin dry the sweet pea sprouts.  Place them in a bowl and lightly dress it with extra virgin olive oil, red wine vinegar, salt and pepper to taste.  Toss well.  Season further, if needed.

Take a handful of greens and place them in the sandwich - it's okay if there's too much.  :)  Cut the sandwich in half and devour your creation.

SERVING SIZE:  4 or 2 really hungry people

A BERRY COLORFUL SALAD 

(corny name, I know)

INGREDIENTS

-  Two cartons of blackberries (other yummy alternatives:  any berry you wish!)

-  One cup grape tomatoes, halved (other yummy alternatives:  any fresh tomato would suffice)

-  2 cups fresh basil, roughly chopped

-  One grapefruit, peeled and segmented/supremed

-  2 tbsp extra virgin olive oil

-  Kosher salt and freshly ground black pepper

DIRECTIONS

Wash and dry the first three ingredients.  Chop all ingredients as noted above.

Toss the fruit and herbs into a bowl and toss with extra virgin olive oil.  Salt and pepper to taste.