Spinach Avocado Grilled Cheese…
2 slices whole grain bread
2-3 tablespoons Pesto
2 slices mozzarella or cheese substitute
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled or cheese substitute
Spread about 1 tablespoon Pesto onto each slice of bread (2 tablespoons total.
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown. Cut in half and Enjoy
I love a good potato salad, and I find roasting the potatoes a bit tastier, perhaps for those crunchy edges. My mom puts sweet pickles (cornichons) in her potato salad, and I thought I’d try a twist on that by adding marinated artichoke hearts. They add some vinegary tang which I like. Plus the spiciness of the arugula makes for a good combo. Happy outdoor summer dining!
This recipe was part of a fun summer BBQ menu that I put together for InStyle Magazine. Check out the whole menu HERE.
Photos and illustrations by Erin Gleeson for The Forest Feast
90s Drew was a goddess!