Ep 7 Panini Lunch: Let’s have “Lunch in the world” with Jason & Iain!
Recipes: Grilled Vegetables with Spinach Sauce, Grilled Panini & Strawberry Lemonade
Bell Peppers (all colors)
Mince garlic, chop zucchini, peppers, squash, onion into large chunks or strips. Place in deep dish or large bowl and drizzle with olive oil and balsamic vinegar, add dash of salt. Let sit for a few minutes. Do the same thing with spinach and tomato, in a separate dish.
Grill first group of vegetables in a cast iron grill pan, or on a standard outdoor grill, until grill marks appear, flip and repeat. Remove when vegetables are cooked through, yet still have a slight crunch to them. Saute spinach & tomato in skillet until well cooked, about 10 minutes on medium high heat. Place tomatoes and spinach into food processor or blender, and pulse until it forms a chunky sauce. Set both aside and get ready to build your panini!
Thick Slices of Whole Grain Bread
Cheese (Cheddar, parmesan)
Lightly brush one side of two pieces of bread with olive oil. Take bread, and place oil side down. Spoon some spinach sauce on one piece. Place thin slices of cheese on other piece. Place grilled vegetables on either piece. Fold over into a sandwich. Grill on cast iron grill or on skillet on high heat until golden & crispy. Hold down with a canned good to make sure cheese is melty and sandwich is pressed flat (panini-style). Remove from heat, chop in half, let cool slightly and enjoy!
1 quart, washed and stemmed strawberries
1 Fresh Lemon
Squirt Agave Nectar
Place strawberries directly into blender, squeeze fresh lemon over top, add squeeze of agave nectar, Pour in sparkling water. Place 1 cup ice in blender. Blend well & enjoy!