Grilled Mediterranean Vegetable Sandwich

Ingredients:

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 loaf (1 pound size) focaccia bread




Directions:
Preheat oven to 400 degrees F (200 degrees C).

Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables.

Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia.

Vegetable And Chicken Soup

Ingredients:

4 skinless chicken breast halves, pounded
1 teaspoon dried thyme
1 clove garlic, crushed
1 small sweet onion, chopped
1 large leek, halved, cut into 1-inch pieces
1 large carrot, julienned
3 medium red skinned potatoes, diced
1 can (16 oz. size) Italian tomatoes, drained, sliced
1/4 teaspoon marjoram
1 small green zucchini, sliced thin, diagonally
1 small yellow zucchini, sliced thin and halved
1 can (16 oz. size) consomme
2 cups water
2 cans (16 oz. size) chicken broth
1/4 cup chopped parsley
1 bay leaf
8 black peppercorns
6 fennel seed
2 cloves garlic, crushed




Directions:
Rub chicken breasts with piece of crushed garlic and sprinkle with thyme. Heat small amount of oil in large skillet. On high heat quickly sear both sides chicken breast. Transfer to plate and season with salt and pepper.

Add consomme and scrape bits off bottom of skillet. Add chicken stock and water.

Tie peppercorns, garlic, bay leaf and fennel seed into cheese cloth. Add to stock. Add onions, leeks, carrots, tomatoes and potatoes to skillet and bring to boil. Reduce heat and simmer for 6 minutes.

Add chicken and simmer for a further 10 minutes. Add green and yellow zucchini, simmer 2 minutes.

Remove cheese cloth bag and discard. Remove chicken pieces, julienne and return to skillet. Add chopped parsley.

Serve with freshly grated Parmesan and crusty bread.

Chinese Pork & Vegetable Hot Pot

Chinese Pork & Vegetable Hot Pot

2 cups baby carrots
2 medium white turnips (8 ounces total), peeled and cut into 3/4-inch-wide wedges
2 1/4 pounds boneless pork shoulder (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry (see Ingredient Note)
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce
4 cloves garlic, minced
1 star anise pod (see Ingredient Note) or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds (see Ingredient Note) for garnish

1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.