Easy Garden Fresh Lunch!

I have to admit, when I find something amazingly easy and super tasty, especially with seasonal garden fresh ingredients, I made it quite a few times in a short span of time.  This is my new favorite weekend lunch for two.

For the drinks, it was just ice water with a little crushed apple mint and lemon juice.  I sauteed the abundant summer squash with a little garlic and vegetable broth.  A perfect summer salad…peeled and sliced cucumbers, diced tomatoes, lemon juice, salt & pepper.  Lastly, the super tasty sandwiches:  mozzarella & cheddar cheeses with fresh tomato and basil, all grilled in whole wheat bread.

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My Pesto Recipe

I have tons of basil growing, but no tomatoes ripe yet…which means tons of pesto for sandwiches!

Here is my recipe!
Approximately 2 cups of fresh basil leaves
4 tablespoons extra virgin olive oil
3 garlic cloves
4 tablespoons pine nuts
1/2 cup grated Parmesan cheese
dash of salt
dash of pepper

I just throw it all into my small food processor and pulse until well blended…super easy!

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Garden Fresh Sandwich

Tasty sandwich today with tomato and lettuce fresh from our garden!  I am trying out this new avocado saver.  I am hoping it will keep the rest fresh for a sandwich another day.

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Garlic Herb Butter Sandwiches

I made these little sandwiches yesterday for my friend’s potluck Oscars party (per her request).  I started with prepping some homemade honey wheat bread, with this recipe.  If I am not using homemade bread, I always start by cutting the crusts off the bread.  When I bake the bread myself, I bake it so that the crusts don’t get too dark.

Then I started prepping my garlic herb butter.  I make this quite often, and it works for a lot of things.  I start with a handful each of fresh rosemary, oregano & chives.  I chop all of the herbs very finely.  Then I chop up about 4 cloves of garlic into as small of pieces as I can get them.  Then I sprinkle the garlic with ample salt, and mix to make a garlic salt paste.  Then I take the garlic/salt mix, chopped herbs, and one stick of softened unsalted butter, and put them all in the mixer until well blended.  I then place the mixture on a piece of cellophane wrap, and roll it up into a log, like a cheese log.  I chill in the fridge (or freezer if I am in a rush) until it gets back to just softened consistency.  Then I spread a little of this garlic herb butter on each slice of bread.

After the butter comes a little avocado on each slice, salami, and sliced turkey lunch meat.  I cut each sandwich into finger sized pieces, and secure with a toothpick.  Super easy, and very tasty!

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