The New Grilled Cheese Meal 

Ingredients

• 2 slices challah bread or egg bread
• 1 slice ementaller Swiss cheese
• 1-2 Tbsp ricotta
• 1-2 slices fresh mozzarella
• 1 slice white cheddar
• 1-2 slices tomato
• 1-2 leaves fresh basil
• Honey to drizzle
• Butter.

Preparation

1. Butter one slice of bread and place it butter side down on wax paper. That’s just the easiest but it’s only to save on the mess. Butter can make a mess
2. Smear the ricotta on top
3. Stack the cheeses. Cover the surface of the bread but try to keep it even. Over hanging cheese just burns, so keep on the bread
4. Add the slices of tomato
5. Place the basil on top
6. Drizzle with honey
7. Put the second piece on top and squish it down a little
8. Butter the top and fry it in a hot skillet, pressing down on it with a spatula occasionally.
9. Flip it so that both sides are golden

Ingredients

• 4 Tbsp unsalted butter
• 1/2 lg onion chopped into big chunks
• 1 28 oz can crushed tomatoes
• 1 1/2 c water
• Salt to taste

Preparation

1. Melt butter
2. Add onion, tomatoes and water
3. Simmer 40 min
4. Purée and serve

Ingredients

• 2 slices fresh sourdough bread
• 1/2 c fresh blue berries
• 1 Tbsp vinegar
• 1 1/2 Tbsp light brown sugar
• 3-4 slices of Brie
• 6-8 leaves of baby spinach
• Butter

Preparation

1. Combine blueberries, sugar and vinegar in a sauce pan
2. Bring to a boil for about 5 min Stirring and pressing on the berries so they pop
3. Strain, pressing on the berries to extract the most juice. Save the juice for mimosas to accompany your meal.
4. Butter a slice of bread and place it on the surface butter side down
5. Spread the berry paste on top
6. Spread the Brie on top and add a layer of baby spinach leaves
7. Place the other slice of bread on top and butter the outside
8. Fry in a skillet until both sides are golden
9. Serve with blueberry mimosas and a fresh fruit salad.

Ingredients

• 2 slices crusty rustic Italian bread
• 2-3 slices ripe tomato
• 3 thick slices of fresh mozzarella
• 3 leaves fresh basil
• Salt and pepper
• A dash of balsamic vinegar
• Olive oil
• For the salad
• 1 bag mesclun greens, washed
• 1/2 c extra virgin olive oil
• 1/4 c Balsamic vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 shallot minced
• 1 clove garlic minced
• 3 Tbsp pignoli / pine nuts
• 3 Tbsp shaved Parmesan
• 3 Tbsp dried cranberries

Preparation

1. Layer the cheese, tomato and basil on a slice of bread
2. Sprinkle with salt and pepper and a drizzle of balsamic vinegar. Place the other piece of bread on top, press it down
3. Fry in a few Tbsp of olive oil, until golden brown on both sides

The Salad

1. Whisk oil, vinegar, honey, mustard,
2. shallot and garlic together to make the vinaigrette
3. Toss the mesclun in balsamic vinaigrette
4. Top with shaved Parmesan and pine nuts and cranberries.