Pesto And Roasted-Vegetable Sandwich Loaf

Wow your guests with this easy-to-make layered sandwich! 

Ingredients:

1        medium red bell pepper, cut into 12 pieces

1        medium yellow bell pepper, cut into 12 pieces

1        cup whole fresh mushroom, cut in half

1        tablespoon olive or vegetable oil

2        tablespoons chopped fresh parsley

2        tablespoons mayonnaise or salad dressing

2        cups diced cooked chicken

1/2     cup mayonnaise or salad dressing

1/4     cup basil pesto

1        uncut oblong loaf Italian bread (15 to 16 ounces)

1        container (8 ounces) soft cream cheese with chives and onions

          Fresh herbs and herb flowers, if desired

Directions:

• 1 Heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
• 2 Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
• 3 Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
• 4 Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Source: bettycrocker.com / Bree Hester

Dill Hemp Seed Pesto

Ingredients:

Yield: 4 servings

1 bunch fresh dill, stems included (about 1 packed cup)
1/4 cup hemp hearts
juice of 1/2 lemon (about 3 tablespoons)
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/4teaspoon fresh pepper

Directions:

1. Place the garlic and sea salt in a food processor fitted with a metal blade and pulse until the garlic is finely chopped.

2. Add the remaining ingredients and puree until smooth.

3. Toss with brown rice pasta, zucchini noodles or drizzle over roasted vegetables.

Source:  Allison Day

Turnip Green Pesto

"My younger cousins enjoy this recipe as much as the adults," Whitney says. "I'm not sure they know they're eating their greens!"

Ingredients: 

• 1 (1-lb.) package fresh turnip greens, chopped
• 2 1/2 tablespoons chopped toasted walnuts or pecans
• 1 garlic clove
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons extra virgin olive oil 
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons freshly grated Parmesan cheese

Directions:

1. 1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.
2. 2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.
3. Note: We tested with Glory Turnip Greens.

Source: Whitney Miller, Southern Living
NOVEMBER 2013