Caprese Sandwiches1 fresh baguette (*we just used some fresh hoagie buns)
1 bunch fresh basil
2 roma tomatoes, seeded and thinly sliced lengthwise
8 0z. fresh mozzarella, thinly sliced
Olive oil
Salt and pepper
- Slice the baguette crosswise into 4 pieces as evenly as possible. Slice each piece in half lengthwise. Brush each slice lightly with olive oil; season with salt and pepper.
- Starting with the bottom slice of baguette, layer fresh basil leaves, tomato slices, and mozzarella. Top with additional basil leaves and second baguette slice.
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Fresh-Peach Drop Cookies2 cups all-purpose flour, plus 2 Tbsp
3/4 tsp. salt
1/2 tsp. baking soda
1 stick unsalted butter, room temperature
1 c. sugar
1 large egg
1/2 tsp. vanilla
2 large ripe peaches, peeled, pitted, and cut into 1/4 inch deces
1/3 c. peach jam or preserves
2 Tbsp. fine sugar (for sprinkling)
1/8 tsp. ground cinnamon (for sprinkling)
-Preheat oven to 375. Whisk together flour, salt, and baking soda.
-In separate bowl, beat butter and 1 c. sugar with a mixer on med-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
-Drop doguh onto greased baking sheets, spaced about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sugar and cinnamon. Sprinkle on each cookie.
-Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes and then transfer cookies to wire racks to cool completely.
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Southwest Turkety BLTs
4 slices whole wheat bread
1 avacado, pitted and peeled
2 Tbsp fresh lime juice
1 to 2 Tbsp pickled jalapeno (*we used some canned green chiles)
Salt and pepper
4 slices bacon
4 slices peppered turkey breast
1 Roma tomato, thinly sliced
Lettuce leaves
Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Bake bacon for 20 minutes, turning slices halfway through cooking time. Remove from baking sheet and place on paper towels to drain. While bacon is cooking, mash avacado, jalapeno and lime juice together in small bowl. Season to taste with salt and pepper. Toast bread. Spread one slice with avacado mixture. Top with lettuce, tomatoes, 2 slices bacon, 2 slices turkey and second piece of bread. Repeat for second sandwich.
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Oatmeal Pancakes
3/4 c. quick-cooking oats
3/4 c. whole wheat flour
1 c. skim milk
1 Tbsp. sugar
2 Tbsp. vegetable oil
2 tsp. baking powder
1/4 tsp. salt
1 egg
In medium bowl, beat pancake ingredients with wire whisk until blended. Spray griddle or skillet with cooking spray. Heat griddle to 375 degrees or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 c. batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with fresh fruit topping and syrup.
[Idea for topping: 1-10 oz bag frozen mixed berries, thawed and drained + 3/4 c. maple syrup. Cook ingredients in saucepan over medium-low heat, stirring occasionally, until mixture just begins to simmer. Set aside until ready to serve.]
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Oven Fries
2 Large russet potatoes, sliced into 1/4-inch-thick lengthwise strips
1 Egg white, lightly beaten
1/4 tsp. Paprika
1/8 tsp. Salt
1/8 tsp. Pepper
Heat oven to 400 degrees. Coat baking sheet with tin foil and cooking spray. Brush potatoes with egg white. Sprinkle with paprika. Bake about 20 minutes, or until fries are nicely browned. Season with salt and pepper.
3 c. Flour
