submitted to the blog from Mike Prince

Mike says,”If you like cheese, you will love this sandwich.”

Served on Sheepherder’s bread

Ingredients

Two slices Sheepherder bread
Butter
American (Choice) Cheese slices
2 Sliced jalapeño peppers
Thin sliced red onion
Cottage cheese
Chili powder

Butter one side of sheepherders bread slices. On dry side of bread, stack sliced cheese slices, sliced jalapeño peppers, sliced thin red onion, spread layer of cottage cheese, and dust with red New Mexico chili powder. Grill each side until the cheese melts.

[IMG]http://i130.photobucket.com/albums/p265/20shintao07/Home/GrilledHacienda.jpg[/IMG]

Two Potato Salad Recipe
We made this recipe upon suggestion from my sister-in-law, and  found it a wonderful new, yet familiar combination of flavors! Plus it’s a new way to incorporate healthier sweet potatoes into your diet! 

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This recipe is an adaptation from my Roasted Two Potato Salad in my first cookbook, Recipes from a Vegetarian Goddess. It’s blissfully dairy, mayo and egg-free.
2 large sweet potatoes, peeled, diced

2-3 large Yukon gold potatoes, peeled, diced

Sea saltCracked pepper, to taste

Extra virgin olive oil, as needed

Apple cider vinegar, to taste (use a clean, light vinegar- not too strong)

2-3 teaspoons dillSliced or chopped red or purple onion, to taste

Place the cut potatoes into a pot of fresh salted water and bring to a boil. Cook until the potatoes are fork tender- about 20 minutes. Drain well.

Season with sea salt and cracked pepper. Sprinkle with apple cider vinegar. Drizzle with olive oil. Add the dill and onion. Toss gently to combine.
Taste test.

Keep adding vinegar, sea salt and olive oil a sprinkle at a time; and toss; until the salad achieves the flavor you prefer. Serve this two potato salad warm- I love it still warm. Or cover and chill it for serving later. It’s also good cold.
Serves 4-5.

Zucchini Tian

From the July 31, 2010 show of Splendid Table.

© 2010, Martha Rose Schulman.

This is a classic Provençal gratin, one of my favorite dishes from the region. It’s bound with rice and egg, it’s great cold or hot, and if you have more summer squash than you know what to do with, look no further.

*You can really make this with any vegetable you have handy, just be prepared to dice! We made this last weekend and it was quite filling as a main dish or a wonderful complement as an appetizer!

Yield: Serves 6

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 to 3 large garlic cloves, to taste, minced
• 2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice
• Salt and freshly ground pepper
• 2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
• 1/2 cup Arborio rice, cooked
• 2 eggs
• 3 ounces Gruyère cheese, grated (3/4 cup)
• 1/4 cup breadcrumbs (fresh or dry)

1. Preheat the oven to 375ºF. Oil a 2-quart gratin dish. (or any 2-quart dish)

2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat.

3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

These delicious muffins taste great and have the addition of a little extra protein to help keep you going throughout your day! Enjoy!

Serves 12 (1 muffin each)

All You Need:

1 c unbleached white flour

1 c whole-wheat lfour

1/2 c granulated sugar

1 1/2 tsp baking soda

2 tsp apple pie spice

2 tbsp ground flaxseed

2 eggs

1 c fat-free vanilla yogurt

1/4 c butter, melted & cooled

1 c peeled, chopped apples

All You Do:

1. Preheat oven to 375. Sift together flours, sugar, baking soda and apple pie spice. Stir in flaxseed.

2. In a separate bowl, stir together eggs, yogurt, & butter. Pour egg mixture into flour mixture. Stir together. Stir in apples.

3. Divide the mixture among 12 nonstick or lightly greased mufin cups. Bake for 20 minutes. *Note- these muffins do not rise much so I recommend adding more than usual to each muffin cup.

Nutrition Facts Per Serving:
210 calories, 9g fat, 5g sat fat, 0 g trans fat, 55 mg cholesterol, 240 mg sodium, 29 g carbs, 2 g fiber, 13 g sugar, 5 g protein

*recipe courtesy of Hy-Vee’s Test Kitchen*