Page 22 - Florida Sentinel 4-12-19

Recipes
TURKEY, ARUGULA AND GOAT CHEESE PANINI
Ingredients:
• 1 5-ounce bag arugula
• 1 tablespoon water
• 8 ounces sliced lower-sodium oven- roasted turkey breast
• 8 1-ounce slices whole-grain bread
• 4 ounces goat cheese
• 4 tablespoons pomegranate molasses
Directions:
1) Place arugula and water in a medium bowl. Cover with a plate and microwave on high until arugula is wilted, 1 to 2 minutes. Transfer to a colander and let cool. Press out as much water as possible and transfer to a cutting board; chop.
2) Divide turkey and arugula among half the bread slices and crumble goat cheese over them. Spread molasses on remaining slices and top sandwiches.
3) Cook sandwiches in a panini press ac- cording to manufacturers directions.
Today, (April 12), is National Grilled Cheese Day. It's not like you really needed an excuse to celebrate, but what the heck. These healthy grilled cheese recipes need no spe- cial occasion—grill them up any day of the year and feel good about doing so.
AVOCADO GRILLED CHEESE
ROASTED TOMATO & ARTICHOKE GRILLED CHEESE
Ingredients:
• Tomatoes, cut into slices
• Artichokes, halved and patted dry
• Garlic clove, minced olive oil
Directions:
• Salt & pepper, to taste fresh mozzarella, sliced • Gouda, shredded basil pesto
• Good bread, sliced • Butter, softened
Ingredients:
• 2 slices of your favorite bread • Little bit of coconut or olive oil to spread onto bread
• 1 teaspoon pesto sauce
• Fresh baby spinach leaves
• 1/2 of a ripe avocado, sliced
• 2 slices of cheese, pepper jack was used for this, but fresh mozzarella or cheddar would also taste great)
Directions:
1) Heat skillet on medium heat.
2)Spread a thin layer of oil over one side of each slice of bread. Flip over and spread the pesto sauce onto each slice of bread.
3)Add slices of cheese to each slice of bread. Top with spinach and avocado.
4)Fold together to create a sandwich.
5)Place in heated skillet and cook for about 3-4 minutes on each side.
1) Preaheat oven to 400oF. Line a baking sheet with tinfoil and lightly grease. In a small bowl mix together olive oil and minced garlic. Gently stir in tomato slices & artichoke halves until coated. Arrange on baking sheet in a single layer. Season with salt & pepper. Bake for 20-30 minutes (the timing really depends on how thick your slices are and how many you have on the pan, so just keep an eye on them) or until soft and be- ginning to brown on the edges.
Spread pesto on the inside of a slice bread. Top with cheeses, tomatoes and artichokes. Top with another bread slice, butter the outside of both bread slices, and cook on a flat skillet over medium low heat until golden.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, APRIL 12, 2019