Category: Recipes

Grilled Cheese and Tomato Stacks
Bon Appétit August 2009

Makes 4 to 6 servings

Halloumi is a pleasantly salty Greek cheese that grills well.

1 teaspoon extra-virgin olive oil
1 teaspoon finely chopped fresh mint
¼ teaspoon ground cumin
½ lb. Halloumi cheese,* cut into 1/4-inch-thick slices
16 white or whole wheat mini pitas
2 ripe medium tomatoes, cored, halved, cut into 1/4-inch-thick slices
Sea salt

Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend. Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. DO AHEAD: Can be made 2 days ahead. Cover; chill.

Prepare barbecue (medium-high heat). Grill pitas until warm and grill marks appear, about 1 minute per side; transfer to serving plate. Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.

* Available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

Pineapple-Jalapeño Coleslaw
Cooking Light July 2006

For milder heat, seed the jalapeño pepper before chopping it.

¼ cup pineapple juice
¼ cup seasoned rice vinegar
3 tablespoons chopped jalapeño pepper
1 tablespoon sugar
1 ½ tablespoons canola oil
1 teaspoon grated lime rind
½ teaspoon kosher salt
6 cups thinly sliced napa (Chinese) cabbage
2 cups grated peeled jicama
1 cup grated peeled carrot
¾ cup thinly sliced green onions
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint

Combine first 7 ingredients in a small bowl, stirring with a whisk.

Combine cabbage and remaining ingredients in a large bowl. Pour dressing
over cabbage mixture; toss gently to coat. Serve immediately.

Yield: 8 servings (serving size: 1 cup)