High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [51]
Dolmades Wraps with Feta and Fresh Mint
Fresh mint is totally underappreciated in America. It really can have a life beyond mojitos. Outside the U.S., it’s a common addition to fresh spring rolls, salads, pestos, sandwiches, and meatballs. Pair it with a mild cheese, such as a thick slab of buffalo mozzarella, on panini with grilled chicken or deli-sliced turkey.
Dolmades (grape leaves stuffed with a flavorful blend of rice and nuts) are available alongside the hummus at most grocers.
2 large flatbreads or pita pockets
2 cups baby spinach
2 jarred roasted red peppers, patted dry and cut into thin strips
½ cup finely chopped red onion
½ cup crumbled feta cheese
10 dolmades (stuffed grape leaves)
2 tablespoons bottled Greek salad dressing or vinaigrette
1 teaspoon finely chopped fresh mint
Heat the oven to 350°F.
Set each flatbread on the counter and arrange 1 cup of spinach down the center of each. Divide the red peppers, red onion, and feta cheese between the 2 flatbreads, arranging them over the spinach. Top each with 5 dolmades.
Drizzle each wrap with 1 tablespoon of the dressing and sprinkle on a bit of the mint. Wrap the flatbread tightly around the fillings, securing the sides with a toothpick.
Place the wraps on a baking sheet and bake for 10 minutes, or until just warmed.
HOW LONG? 20 MINUTES
HOW MUCH? 2 SERVINGS
Grilled Sourdough Pizza with Tomato Pesto
This is a cross between pizza and an open-faced sandwich. The sauce is an intense blend of purchased pesto and tomato paste.
As when grilling traditional pizza dough, the bread is grilled on one side before any toppings are added. The bread then is flipped, topped, and returned to the grill to toast the second side. This ensures that both sides of the bread get the benefit of the grill.
¼ cup prepared pesto
2 tablespoons tomato paste
2 large, thick slices sourdough bread
Extra-virgin olive oil
2 medium tomatoes, thickly sliced
12-ounce ball fresh mozzarella, thickly sliced
¼ cup sliced black olives
Ground black pepper, to taste
2 fresh basil leaves, thinly sliced
Heat a grill to high.
In a small bowl, whisk together the pesto and tomato paste.
Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.
HOW LONG? 20 MINUTES
HOW MUCH? 2 SERVINGS
Ginger-Teriyaki Cheeseburgers
These burgers are so delicious and so moist no condiments are needed beyond the Asian-seasoned broccoli slaw. The slaw, which stands in for the more traditional lettuce, is made from purchased slaw tossed with Asian-style mustard and mayonnaise.
1¼ pounds ground beef
2 tablespoons grated fresh ginger
2 garlic cloves, minced
2 tablespoons teriyaki sauce
1 teaspoon rice vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 large red onion, cut crosswise into 4 thick slices
1 tablespoon Asian-style mustard (Chinese hot mustard)
¼ cup mayonnaise
2 cups broccoli slaw
4 hamburger buns
4-ounce log chevre (soft goat cheese)
Heat a grill to high.
In a large bowl, combine the beef, ginger, garlic, teriyaki sauce, vinegar, salt, and pepper. Use your hands to blend the ingredients, then shape the mixture into 4 patties.
When the grill is hot, lightly oil the grates. Grill the burgers for 6 to 7 minutes per side, or until desired doneness. Grill the onions for about 4 minutes per side, or until soft.
Meanwhile, in a medium bowl, mix together the mustard and mayonnaise. Add the broccoli slaw and toss well. Divide the mixture among the bottom halves of the buns.