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. 

LUNCHES, SANDWICHES & PICNICS

For a while I have been collecting ideas for sandwiches that do not require bread to be buttered or rely on ham, chicken or cheese as fillings. I was particularly interested in food that might suit that opportunity to picnic. As we are enjoying those evenings when there is outdoor entertainment to enjoy you might like to try some of these.

I found a delightful book during one of my library excursions that started the ball rolling with some ideas. Vianna La Place “ Panini, Bruschetta, Crostini Sandwiches Italian Style “ Hearst Book New York 1994 introduced me to a different approach to making sandwiches.

The ingredients I now keep to hand include:

Fresh herbs such as basil and mint

Salad greens including rocket.

Olive oil

Lemon juice

Olive tapenade

Capers

Canned tuna

Smoked salmon

Artichokes

Marinated Mushrooms

Zucchini

Eggplant

Red onion

Tomatoes

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