Aimee's Grilled Brie & Berries

I was inspired by this recipe after having a French-style grilled cheese sandwich at a local restaurant. What a delicious combination!

Makes 3 sandwiches
5 oz. packaged wedge of creme de brie (no rind)
6 TB strawberry or raspberry jam (100% fruit)
6 slices whole grain bread
3 TB softened butter

Melt 1 1/2 TB butter in frying pan.  Spread brie on 3 bread slices, then spread 2 TB jam over each slice.  Place butter-side down in heated pan.  Spread remaining butter over 3 slices of bread & place butter side up on to of jam.  Fry until golden brown on both sides.

Basil Parmesan Dip

Source: Cooking Light1/4 tsp pepper
1/4 tsp salt
1 cup lightly packed basil leaves
3/4 cup grated Parmesan
3/4 cup sour cream
2 tsp lemon juice
1/2 tsp minced garlic

In blender, combine all ingredients and process until smooth. Transfer to serving bowl & serve with pita chips and/or veggies.

Dinner Club: 2/27

Current invitees for this date include families from Shilah & Serena's "down the hill" playgroup. We will update this post with the menu, and later with comments from those who attended!

Although only one family from the playgroup could make it, we had a lot of fun! The menu was dairy-free, soy-free, corn-free, and gluten-free. I served Pad Thai Noodles, and for dessert I made Chocolate Crispies.

Slow Cooker Three Bean Dip

Source: Prevention (modified by Aimee)
1 can pinto beans (15 oz)
1 can black beans (15 oz)
1 can kidney beans (15 oz)
16 oz. picante sauce
1 tomato, chopped
1 glove garlic, minced
2 tsp dried cilantro
1 tsp chili powder
1 avocado, chopped

Drain & rinse beans; add to slow cooker along with picante sauce, tomato, garlic, cilantro, & chili powder. Cover & cook on low 4 hours. Stir in avocado & serve with hearty chips (Frito Scoops work well).

Pasta Nicoise

Source: New Vegetarian Cuisine
Makes 6 servings

This recipe contains many of the ingredients popular in the cooking of Nice: olive oil, tomatoes, olives, garlic, pesto, & potatoes. Serve with cubed, fried tofu to top.
4 medium red potatoes, cubed
12 oz. whole wheat pasta (such as rotini)

2 TB olive oil
1/2 cup chopped green onion
4 garlic cloves, chopped
1/4 cup pesto
1/4 cup fresh chopped parsley
20 kalamata olives, pitted & cut into quarters
3 ounce package julienne sun-dried tomatoes
3/4 cup vegetable broth
crumbled feta to top (optional)

1. Boil potatoes in water about 10 minutes or until just tender. Drain & set aside.
2. Cook pasta according to package directions; drain & toss with 1 TB olive oil.
3. Meanwhile, heat remaining 1 TB olive oil in large skillet. Add garlic & green onion and fry a little; add potatoes & stir. Stir in pesto, parsley, olives, tomatoes, garlic, & broth. Stir together & simmer 10 to 15 minutes until potatoes are tender, stirring often.
4. Toss pasta with potato mixture & mix well. Serve topped with feta.