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Mock Paninis with Spinach Vinaigrette Salad
by Jes Mostek
 
  ***Make a double batch of pesto and you'll have it all ready for tomorrow's supper.


Recipes:
Creamy Pesto Sauce
by Jes Mostek
serves: 4
 
Ingredients:
  1/4 c.   pine nuts, or almonds
  3 clove   fresh garlic (or 1/2 tsp. powder per clove)
  1 1/2 c.   fresh basil leaves
  1/4 c.   olive oil
  1/3 c.   Parmesan cheese
  1/3 c.   mayonnaise
  1/4 tsp.   ground nutmeg
  1/2 tsp.   salt
  1/4 tsp.   pepper
Directions:
  Toast nuts over the stove-top on a dry skillet over medium heat for about 5 minutes, stirring every few seconds (until nuts start to turn a golden brown and emit a light fragrance).

In a food processor or blender, combine toasted nuts, garlic, basil, olive oil, parmesan, mayonnaise, nutmeg, salt and pepper. Process until a coarse paste is formed.
Mock Paninis
by Jes Mostek
serves: 4
 
Ingredients:
  1 loaf   Focaccia bread
  1/2 c.   "Creamy Pesto Sauce"
  1 lb.   turkey lunchmeat
  1 lb.   ham lunchmeat
  1 (16 oz.) pkg.   sliced provolone cheese
  1 (14.5 oz.) can   artichoke hearts, drained and sliced
  1/4 c.   olive oil, divided, for grilling
Directions:
  Cut Focaccia loaf horizontally so you have two round discs. Spread �Creamy Pesto Sauce� evenly on cut sides of both halves of the bread. On the bottom half, layer: meats, cheese, and sliced artichoke hearts. Top with other half of bread. Cut sandwich into quarters and brush tops and bottoms with small amount of olive oil.

Brush bottom of saut� or frying pan with olive oil and place on burner over medium heat. When pan reaches desired temperature (oil in pan will �ripple� but not smoke), add sandwiches and grill until cheese melts, flipping sandwiches halfway through cooking time (about 3 minutes on each side).
Spinach Vinaigrette Salad
by Jes Mostek
serves: 4
 
Ingredients:
  1 bag   fresh spinach leaves, rinsed and dried
  2   ripe roma tomatoes, sliced
  1/2 c.   red onion, thinly sliced
  1/2 c.   coarsely chopped pecans or walnuts
  1/4 c.   crumbled gorgonzola cheese
  1/2 c.   botttled vinaigrette dressing
Directions:
  Toss spinach leaves, tomatoes, onion, nuts, cheese and vinaigrette. Serve promptly.