Category: Lunches

Gourmet Grilled Pimiento Cheese Sandwiches, Starring Ninth Street Bakery Sourdough

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I promise that this time I am actually using real cheese. But this is not just any grilled cheese recipe (you know the kind I’m talking about, with the gross perfect-right-angle-so-orange-it-probably-doesn’t-even-need-to-be-refrigerated type singles that come in their own little plastic packages). This is a GOURMET grilled cheese recipe. You know why? Not only because it tastes way better, but because the bread demanded it. I didn’t just use any bread, I used fresh Ninth Street Bakery bread! If you haven’t heard of this local bakery based in downtown Durham, NC, you need to go check it out. They sell all types of organic breads, pastries, and other baked goods, using only the highest-quality ingredients. They have a spot at the Durham Farmers’ Market, too- I swear every time I walk by I get a waft of something different and delicious. They’re always handing out samples of some creative hand pie or blueberry turnover.

Since I was using NSB’s sourdough French (it was a hard decision between this and the sunflower loaf!), I wanted to make sure to do this sandwich right. I decided to slather each slice with pimiento cheese (not local, I confess. judge me.), top it with some spinach and crushed tomatoes (oooh those were local and from the farmers’ market too!), and some leftover mole chicken I had on hand. I decided to toast the buttered slices on the stovetop first, then fill them up, close them and finish in the oven. This way I was sure to get that nice, crispy top and bottom instead of having one side of the bread all soggy from not flipping it before baking!

Try it and let me know what new grilled cheese creations you come up with! Thanks again to Ninth Street Bakery for making it possible for me to share this gourmet sandwich with ya’ll!

Gourmet Grilled Pimiento Cheese Sandwiches
Recipe Type: Sandwich, Grilled Cheese
Cuisine: Grilled Cheese, American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Here’s a gourmet grilled cheese recipe perfect for a cooler summer night! Smothered with pimiento cheese and topped with fresh sautéed cherry tomatoes, spinach, and mole chicken! Serve it with a side salad or a nice n’ plump fried egg!
Ingredients
  • 1 loaf sourdough French bread (I used Ninth Street Bakery!)
  • 1/2 stick butter, melted
  • 1 tsp olive oil
  • 1 cup fresh cherry tomatoes
  • 2 cups fresh spinach
  • 1 12 oz container pimiento cheese, at room temperature
  • 1 cup leftover shredded chicken (I had some leftover mole chicken on hand that I wanted to use up!)
  • 1/2 tsp red pepper flakes
Instructions
  1. Heat oven to 350 degrees.
  2. In a large nonstick skillet, add olive oil and tomatoes. Cook on medium heat until soft, about 3 minutes. Crush tomatoes against side of skillet so that they are no longer plump.
  3. Add spinach to skillet and remove from heat, stirring, until wilted. Set entire mixture aside.
  4. Microwave the butter in a shallow dish until melted.
  5. Dredge each slice of bread or use a spoon to drizzle butter over both sides of bread. Place each slice in skillet and cook on medium-low heat for about 2 minutes per side, or until nice and golden-brown. (Don’t worry if it’s not completely browned- we’ll finish them in the oven!)
  6. Continue above step with remaining slices. Remove from heat and set on a few large paper towels. (It’s helpful to keep the slices in the order they were placed in the loaf to match sizes later!)
  7. Line up the slices of bread in order on a large baking sheet. Spread pimiento cheese on each slice of bread.
  8. On half of the slices, layer spinach and tomato mixture on top of cheese, followed by the chicken. Sprinkle on a few red pepper flakes if you like a little more heat!
  9. Close the sandwich with its “partner” slice.
  10. Bake 4 minutes at 350 degrees, then flip and bake 4 minutes more.
  11. Allow to cool slightly, then slice on the diagonal.
  12. Serve with a side salad (like my Southwestern Quinoa Salad) and a fried egg!

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Smokey Grilled Cheeze Panini featuring “SPREAD”: “Cheeze that’s to LIVE for!”

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Welcome to the first post of my new blog theme! Ben and I have been working on coming up with a new design for Claire Tastes for a while now, and we finally found this one! We wanted something that would showcase the pictures (I mean, that’s all that ya’ll look at anyway, isn’t it?) and otherwise be pretty minimalist. Keepin’ it classy. I can’t wait to see how this one evolves over time! Still working on a header logo, but I am told that I can’t do it all. Or at least not all at one time. 🙂

Anyway, this weekend was my White Coat Ceremony (more on that in a later post) and so my parents were down visiting from CT. Eager to do all the Durham-y things, we noshed at Nosh (see what I did there?), went to the Durham Farmers’ Market, went biking on the ATC (ok that was just me), took Samoa for a walk, and enjoyed a fun dinner at the Mediterranean Deli in Chapel Hill. Oh, I guess that last part isn’t Durham-y. But it is still amazing and you need to go.

At the Farmers’ Market (which my dad, who knows farmers’ markets, said was the “best one he’d ever been to”), I just had to introduce them to my “cheese friend Justin,” the long-haired, bearded man who stands just on the outskirts of the market near the fresh-squeezed lemonade stand. Justin and I bond almost every week as I bike down to the market, and every week I take his samples and have the (very legitimate) excuse that I “can’t actually buy anything today because I don’t have a way to get it back.” Well, this time, I told Justin, I will definitely be buying some “cheese” because my parents brought a car! Justin and his wife work at SPREAD, a Gourmet Plant Based “Cheeze” that is vegan, soy-free, dairy-free, and gluten-free. If you’re wondering what’s left to make anything good out of, there are always almonds! And that’s exactly what you’ll find here- its main ingredient is almonds! Low in saturated fat and rich in protein, vitamins, and minerals, SPREAD is freshly made in Downtown Durham and sold at Whole Foods as well as the Durham Farmers’ Market. You can like their Facebook page here.

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I’m no vegan, and I don’t have an issue with gluten or soy products (or dairy, for that matter), Since I am a lover of all things almonds, I was instantly hooked. They sell a cheddar variety, smokey variety, and jalapeño variety. All are equally good (and yes, I know this because I sample them every week. Don’t judge me.) They taste almost like hummus, but a little more dense and well, cheesy. Justin has told me that they make a great sauce for mac and cheese, a theory which I definitely will be testing out. So far I’ve been sticking to using SPREAD (I bought a container of the smokey kind) on sandwiches and crackers. Uh-mazing! It gives a great little kick to a sandwich and works in place of hummus AND cheese. Since today was a rainy, dreary day here in Durham, I decided to make some grilled “cheeze” on Ezekiel bread (which I have also gotten into lately and LOVE). I added a bit of red pepper flakes and basil on top of the spread, topped with spinach, red onion, and tomato, and pressed it in the Geroge Foreman for about 6 minutes at 350 degrees. Served next to a mug of lentil soup with a dollop of greek yogurt on top, and some juicy red cherries!

The perfect cozy-day lunch! Happy Monday!

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Smokey Grilled Cheeze Panini with Gourmet Plant-Based “SPREAD”
Recipe Type: Panini
Cuisine: Lunch
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 1
The perfect lunch for a dreary Monday afternoon! I used SPREAD, a Gourmet Plant Based Cheeze made of almonds, and spread it on the bottom slice of this panini to give it an extra smokey kick!
Ingredients
  • 2 slices Ezekiel bread
  • 2 tbsp SPREAD Gourmet Plant-Based Cheeze (I used the “smokey” variety)
  • Sprinkling of red pepper flakes
  • Sprinkling of basil
  • Fresh spinach
  • 2 slices tomato
  • A few slices of red onion
  • S&P
  • Cilantro, to garnish
Instructions
  1. Preheat George Foreman or panini press to 350.
  2. Spread the Cheeze SPREAD on the bottom slice of bread.
  3. Sprinkle red pepper flakes and basil.
  4. Layer spinach, tomato, and red onion. Sprinkle with salt and pepper to taste.
  5. Top with other slice of bread.
  6. Press in George Foreman for 6 minutes, until cheese is melted and onions are soft.
  7. Serve on the side of a mug of lentil soup, with a dollop of greek yogurt and fresh cherries! Garnish with cilantro, if desired.

 

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Mustardy Mediterranean Potato Salad (Mayo-free!)

Though the Fourth has come and gone, picnic season is in full swing! This recipe was created out of the desire to make potato salad for our Fourth of July guests while staying as farrrrrrr away from mayo as possible. Well, in the spirit of all things substitutions, why not use Greek yogurt? (all the cool kids are doing it!). Add a few spices, some mustard, and a squirt of honey and you’ve got yourself a mayo-free and lightened-up potato salad that complements that juicy burger next to it on your plate. 🙂 Just think, now you can have the cheese on your burger AND those irresistible baked beans that have been wafting through the house all.day.long!

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Mustardy Mediterranean Potato Salad (Mayo-free!)
Recipe Type: Salad, Side
Cuisine: Picnic, American, Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-16
Perfect picnic potato salad that uses Greek yogurt in place of mayo, and a squirt of whole grean mustard and honey for some extra zest and sweetness!
Ingredients
  • 1/2 cup plain greek yogurt
  • 2 tbsp whole grain mustard
  • 2 tbsp red wine vinegar
  • 3 tsp dijon mustard
  • 1 tsp minced garlic
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • salt and pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp italian seasoning (optional)
  • 2 28 oz bags red potatoes or potato medley
  • 1/3 cup flat leaf parsley, chopped
  • 2 green onions, chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • green beans, chopped into thirds
  • 1/2 cup feta cheese (or to taste)
Instructions
  1. Prepare the dressing by whisking all ingredients (up to the potatoes) in a bowl.
  2. Meanwhile, half the potatoes and place in a large, microwaveable bowl. Microwave on high for 8-12 minutes, until soft (I found that the purple and red ones took slightly longer to cook than the yellow!)
  3. While potatoes are still warm, pour dressing on top of them and mix to combine.
  4. Chop parsley, green onion, celery, red onion, and green beans and toss with cooked potatoes.
  5. Top with feta cheese and refrigerate at least 2 hours to allow flavors to set. (Can also be made a day in advance!)

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Crunchy Thai Noodle Salad

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Crunchy Thai Noodle Salad
Recipe Type: Salad, Pasta
Cuisine: Thai
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
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Serves: 16
I made this easy Thai noodle salad for a baby shower I was hosting, after making wayyyyy too much spaghetti earlier in the week!
Ingredients
  • Leftover spaghetti
  • 1 pound sugar snap peas
  • 1/2 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 1 tablespoon honey
  • 2 tsp minced garlic
  • 1 ginger
  • 1 tsp garlic powder
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup creamy peanut butter
  • 1 red bell pepper, cored and seeded, thinly sliced
  • 1 package Asian slaw (mixture of cabbage, grated carrots, peanuts, sugar snap peas)
  • 4 green onions, sliced
  • 3 tablespoons chopped fresh parsley
  • S&P
Instructions
  1. Cook sugar snap peas (either by steaming, or in the microwave!)
  2. For the dressing, whisk together vegetable oil, rice wine vinegar, soy sauce, honey, garlic, ginger, garlic powder, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  3. Combine spaghetti, sugar snap peas, peppers, Asian slaw mixture, and green onions in a large bowl. Pour the dressing over the mixture and combine.
  4. Serve sprinkled with peanuts or extra sesame seeds!

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Southwestern Quinoa Salad

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Southwestern Quinoa Salad
Recipe Type: Salad, Vegetarian, Healthy
Cuisine: Southwestern
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Here’s a fuel-’em-up lunch salad that’s perfect on its own or wrapped up in a tortilla or spread on a few tortilla chips! Pack in the protein and veggies, and it only takes a few minutes to make!
Ingredients
  • 1 cup quinoa, uncooked
  • 1 can diced green chiles, drained
  • 1 16 oz jar mild chunky salsa, drained of excess liquid
  • 2 cans black beans, rinsed and drained
  • 2 cups frozen corn
  • 1/2 red onion, diced
  • 1 cup cilantro, chopped or torn into smaller pieces
  • 1/4 cup lime juice
  • 2 tbsp cumin
  • 1 tsp garlic powder
  • salt and pepper, to taste
Instructions
  1. Cook quinoa according to package directions. Remove from heat and allow to cool while preparing the rest of the salad.
  2. Combine rest of ingredients in a large bowl and stir.
  3. Stir in quinoa. Add additional lime juice, salt and pepper to taste.
  4. Can be made in advance and stuck in the fridge!
  5. Serve with a dollop of plain greek yogurt, sour cream, or cheddar cheese! Can be used as a filling in wraps or as a dip for some crunchy tortilla chips.

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I love serving this salad over a bed of greens, with a poached egg and some sliced avocado on top! Garnished with a dollop of plain greek yogurt 🙂

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Lemon Curry Tofu with Orange Honey Yogurt Sauce

Here’s a fun update to my Chickpea Lentil Power Salad! I decided that instead of my normal fried egg to go on top as my “meatless protein,” I’d experiment with a curry marinade and drizzle it with some orange yogurt sauce! A delicious variation to this power salad!

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Curry Tofu with Orange Honey Yogurt Sauce
Recipe Type: Dinner, Salad
Cuisine: Vegetarian, Indian, Healthy
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 8
Here’s a healthy baked tofu recipe that’ll satisfy the curry-lover in you! I served it on top of my chickpea lentil power salad from a few weeks ago, with a honey lemon yogurt sauce. Delish!
Ingredients
  • 1 14 oz packet firm tofu
  • 3 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3 tbsp lemon juice (or juice of 1/2 squeezed lemon)
  • 1 tsp honey
  • 1/2 cup plain greek yogurt
  • Squirt of orange juice (about 1 tbsp)
Instructions
  1. Open tofu packet and drain water out.
  2. Slice tofu into 1/2″ slices lengthwise, then place between a few paper towels and set a heavy book or brick on top of the tofu to drain. Drain for 30 minutes.
  3. Preheat oven to 425 degrees.
  4. Add all marinade contents (up to honey) to a quart-sized ziplock bag and shake vigorously to combine.
  5. Cut tofu into squares of about 1/2″. Add to bag with marinade ingredients. Shake vigorously until completely coated. Marinate in fridge for at least 20 minutes.
  6. Empty the tofu onto a large, well-oiled cookie sheet.
  7. Bake at 425 degrees for 25-30 minutes, turning once halfway through.
  8. Broil an addition 4-5 minutes for a nice crisp on the outside!
  9. **Optional: Toss some broccoli and cauliflower into the remaining marinade in the bag, then add to the pan with the tofu. Remove from oven before broiling.
  10. For the dressing, whisk together honey, yogurt, and orange juice. Drizzle over tofu.

 

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