FAST FIX

Sardines are said to be packed with Omega 3 but also are an excellent source of B12, Vitamin D and other useful goodies.  This is a quick lunch option. I saw the idea of mashing canned sardines on one of those gourmet cooking shows. So I put it to the test.

One can of sardines with tomato sauce.

Some antipasto s mix from the deli counter: sundried tomato, olives( pitted) and artichoke)

Fresh lettuce.

One fresh bread roll

• Smash  sardines or wizz in your food processor to make it spread.
• Spread this mix in your roll.
• Add antipasto mix
• Top with torn lettuce leaves.

That’s it. Enjoy. 

ARTICHOKE & TUNA PANINI

2 61/2 ounce cans of imported tuna in olive oil

8-12 marinated baby artichokes

4 crusty large round rolls

4 tablespoons Black olive pesto

I lemon (optional)

· Drain the tuna

· Cut artichokes into halves or quarters lengthwise

· Cut the rolls horizontally.

· Spread the bottom 4 halves of the rolls with black olive paste

· Top with tuna and the arrange artichoke hearts and drizzle the remaining juices

· Squeeze lemon juice over the artichokes

· Cover the tops of the rolls

· Press down on the Panini to merge ingredients.

PAN BAGNA

4 crusty sandwich rolls

2 garlic cloves peeled and cut in half

Extra virgin olive oil

Coarsely chopped basil and mint leaves

2 ripe tomatoes , sliced

8 black olives

2 teaspoons of capers

1 sweet yellow pepper, cored and seeded and sliced

Handful of peeled tender fava (Broad) beans

Red wine vinegar

Salt and pepper

· Cut rolls in half lengthwise

· Rub with the cut sides of the garlic cloves and drizzle with olive oil

· Layer the remaining ingredients on the bottom of the roll in the order listed

· Season with pepper and salt

· Cover with the top half of the rolls

· Place a weight on top of the Panini and remove after about 30 minutes.

MARINATED MUSHROOMS

I pound of mushrooms of similar size if possible

6 tablespoons of extra virgin olive oil

Juice of one lemon ( about ¼ cup)

2 large garlic cloves peeled and cut into thick slices

2 fresh sage leaves

1 bay leaf

Small pinch of red pepper flakes

A few black pepper corns

I teaspoon of salt

2 tablespoon of Balsamic vinegar

· Wipe Mushrooms Clean with damp paper towel

· Trim stems if necessary and cut very large ones in half

· Heat 3 tablespoons of olive oil in a large pan and sauté over low heat until tender. Transfer to a bowl

· Place remaining olive oil, Lemon, water, garlic, herbs. Hot red pepper flakes , black pepper corns and salt in sauté pan. Simmer for 5 minutes

· Pour over mushrooms in bowl

· Stir in the balsamic vinegar ( optional)

· Let the mushrooms cool in the marinade

· Cover and refrigerate overnight

· Bring back to room temperature before serving. To serve , lift out of marinade with a slotted spoon

Source: Vianna La Place “ Panini, Bruschetta, Crostini Sandwiches Italian Style “ Hearst Book New York 1994