Simple Lunch Ideas

by Michele Cheplic | More from this Blogger

28 Apr 2009 01:15 PM

My daughter's playgroup has morphed into a bi-weekly mommy luncheon. Twice a month we gather to swap anecdotes, watch our kids play together, and eat. I find it quite therapeutic. The chatting that is. As for the meal itself, we keep it very simple, and each person is responsible for bringing a dish to pass.

Last week one of the moms took a kid-friendly dish (grilled cheese) and kicked it up a few notches (go Emeril!) to create amazing grown-up sandwiches. Throw in a few easy dips and you have the makings of a delicious and nutritious lunch.

Here are the recipes we bonded over:

MEDITERANNEAN-STYLE GRILLED CHEESE SANDWICH

Ingredients:

18 spears (2 pounds) asparagus, grilled

1/2 cup balsamic vinaigrette

12 slices crusty sourdough bread

12 slices Fontina cheese

12 slices fresh mozzarella cheese

1 cup fresh basil leaves

1 cup roasted red pepper pieces

12 slices provolone cheese

Extra-virgin olive oil

Directions:

In a large bowl, toss the grilled asparagus with vinaigrette. Cover and refrigerate for at least 2 hours before using.

Preheat the oven to 350 degrees.

Place 6 slices of bread on a clean, flat surface. Top each slice with 2 slices of Fontina cheese, 3 asparagus spears, 2 slices of fresh mozzarella, 6 fresh basil leaves; 2 1/2 tablespoons of red pepper pieces, and 2 slices of provolone. Then, top with a second slice of bread.

Brush both sides of each sandwich lightly with olive oil.

Heat a large nonstick skillet over medium heat and grill the sandwiches on both sides until golden brown. Transfer to a sheet pan and bake for 8 to 10 minutes or until heated through.

FLUFFY FRUIT DIP

Ingredients:

2 (3-ounce) packages instant vanilla pudding mix

1 cup milk

1/2 teaspoon almond extract

1 (16 ounce) container Cool Whip

Directions:

In a medium bowl, mix together the pudding mix, milk and almond extract.

Fold in the Cool Whip.

Chill for an hour before serving with a fresh fruit platter.

EASY DILL DIP

Ingredients:

1 cup mayonnaise

1 cup sour cream

1 tablespoon dried minced onion

1 teaspoon dried parsley flakes

1 tablespoon dried dill weed

1 teaspoon garlic salt

Directions:

Mix together mayonnaise and sour cream.

Add in minced onion, parsley, dill and garlic salt.

Refrigerate until ready to serve.

Serve with raw vegetables.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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