The three colours of the Italian flag are incorporated into this mouth-watering sandwich. Traditional pesto uses pine nuts and Parmesan cheese; however, to reduce the fat and sodium content this recipe skips both. Don’t worry though, the flavour isn’t compromised—you just get slightly more basil for your bite!
Pack it up: To keep sandwich from getting soggy, drain roasted red peppers of their liquid and place between mozzarella and spinach layers, which creates a moisture barrier.
Swap it out: For the pesto, don’t feel obligated to stick with almonds. If you have walnuts, pine nuts, or even cashews, use them instead. Don’t like roasted red peppers? Instead use sliced tomato for a similar effect.
3 cups (750 mL) packed basil
1/2 cup (125 mL) whole almonds
2 garlic cloves
1/2 tsp (2 mL) salt
1/3 cup (80 mL) extra-virgin olive oil
4 slices good quality whole grain bread or baguette
4 thin slices non-fat mozzarella
1 roasted red pepper, sliced
1/3 cup (80 mL) thinly sliced red onion
1/2 cup (125 mL) baby spinach, washed and dried
To make pesto, add basil, almonds, garlic, and salt to food processor or blender. Process mixture while slowly adding olive oil until mixture comes together and is smooth. (The resulting mixture will be thicker than traditional pesto, as it is to be used as a spread.)
Spread a generous layer of pesto on each slice of bread. Place remaining pesto in airtight container in fridge, for Friday’s lunch.
Divide remaining ingredients between 2 slices of bread and top with remaining slices of bread.
Cut in half and serve, or pack in airtight container and place in fridge.
Makes 2 sandwiches.
Each serving contains: 280 calories; 18 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 31 g total carbohydrates (8 g sugars, 7 g fibre); 512 mg sodium
source: "Resolve to Brown Bag It", alive #363, January 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.