Monday, June 1, 2015

Spring Lunch: part 1

So this is going to be a three post recipe/meal. I will be showing you how to make Grilled Brie Sandwiches with Honey, Almond, and Kale pesto, paired with Pasta with creamy basil-almond-ricotta sauce, and to drink, Vanilla-Thyme lemonade! Let's get started!

We'll start with the sandwiches.



for the pesto
-1 cup torn and packed kale
-1/4 cup honey
-1/3 cup roasted almonds
-1 1/2 teaspoons lemon juice
-3/4 teaspoon kosher salt
-1/2 teaspoon lemon zest
-2 tablespoons extra virgin olive oil
-2 tablespoons chopped, fresh basil

for the sandwich
-8 slices of high quality bread
-4 ounces brie
-about 4 tablespoons butter
Put all of the ingredients for your pesto in a food processor, or if you don't have one like me, use something like a bullet blender or a nutribullet.
Pulse until ingredients are thoroughly mixed and the mixture is smooth.

Place in a separate container and let sit in the fridge until it's time to use it.

Get two pieces of your bread, or if you have a longer bread like I did, cut in half and you might not have to use as much.

On one side put about 2 tablespoons of the pesto, and on the other cover with brie.

In a small pan melt 1 tablespoon of butter over medium heat.

Once the butter is melted, lay the sandwich in and cover. Let cook for 3-4 minutes.

Flip and cook on the other side for the same amount of time. Remove from pan and enjoy! (or start preparing your pasta)

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