Domesticated

As promised- here is the menu to accompany yesterday’s picnic gear post.  Believe it or not a couple of these are interpretations of Weight Watchers recipes- I’m watching out for you during swimsuit season! And according to my wine and cheese pairing guide, the goat cheese in the sandwiches is paired best with a Gewurtztreminer. Recipes to serve 2 below.

1. French Baguette Sandwiches with Grilled Zucchini, Portabello, and Herbed Goat Cheese
2. Dill Potato Salad
3. Grilled and Chilled Asparagus with Roasted Red Pepper Dip
4. Chocolate Covered Strawberries

French Baguette Sandwiches with Grilled Zucchini, Portabello, and Herbed Goat Cheese

Ingredients

• 2 tbsp dry sherry
• 2 tbsp shallot, (about 1 large)
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 1 1/2 tsp olive oil, divided
• 6 oz portobello mushroom, sliced
• 2 small zucchini, thinly sliced lengthwise
• 1 loaf/loaves French baguette bread
• 1/2 cup(s) semisoft goat cheese
• 1 tsp fresh thyme, diced
• 1 tsp fresh rosemary, diced
• 1 large tomato, thinly sliced

Directions

1. Combine first 4 ingredients; stir well with a whisk.
2. Heat 11⁄2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; sauté 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.
3. Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; sauté 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with sherry mixture and remaining 1 teaspoon oil; toss gently.
4. Preheat broiler.
5. Cut baguette crosswise in half; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.
6. Combine goat cheese, thyme and rosemary; spread evenly over toasted baguette slices. Layer toast slices evenly with 1⁄2 of mushroom mixture and tomato slices. Top with remaining baguette slices. 

Dill Potato Salad

Ingredients

Directions

1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
2. Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Grilled and Chilled Asparagus with Roasted Red Pepper Dip

Indregients

• 1/4 pound fresh asparagus
• 4 oz roasted red peppers, packed in water, drained (about 3/4 cups)
• 1/4 cup fat-free sour cream
• 1/8 cup basil, fresh
• 1/8 tsp garlic powder
• salt  to taste
• black pepper, freshly ground to taste

Directions

1. Grill asparagus until slightly tender, about 5 minutes. Refrigerate 30 minutes up to overnight.
2. In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper.

Chocolate Covered Strawberries

You can purchase ready-made microwavable chocolate, or if you want to do it like a real chef, follow below.

Ingredients

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves
• Waxed paper

Directions

1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Set the strawberries on waxed paper to cool.