Guest Author - Gillian Scianna
The leaves are twisting and turning – the aroma of fall is in the air; yet we are not quite ready for “hibernation foods”. This is when I turn to grilled sandwiches and fall salads. I have a couple of great recipes for you that use the bounties of fall produce. These recipes are sure to become family favorites.
Kicked up Tuna Melt
Yields 4 servings
¼ cup mayonnaise of your choice
1 can tuna of your choice (I prefer packed in olive oil)
2 green onions, diced
1 granny smith apple
Sprinkle of lemon juice
2 to 4 diced green olives
1 diced dill pickle
Salt and pepper to taste
1 cup shredded sharp cheddar cheese
Butter for grilling the bread
8 slices of bread of your choice.
Peel the granny smith apple, chop into small pieces, place in a bowl and sprinkle with the lemon juice. Then add onions, olives, dill pickle, tuna and mayonnaise. Stir together and let set in the fridge for about half an hour. The flavors come together then. When you pull the tuna mixture out of the fridge, taste it --add your salt and pepper according to taste.
Butter the bread and place butter side down on a skillet, fry pan or griddle turned on to low to med heat. Please keep an eye, everyone’s stoves are different. Place shredded cheese on each piece of the bread, then place the tuna mixture only on one piece. Wait until the cheese starts to bubble a little and the undersides are golden brown and place the side with the cheese on top of the tuna mound. Remove from pan and cut in half….then enjoy. Oh wait – let’s get it to the plate first.
Zippy Warm Winter Coleslaw
Yields 8 servings
4 cups coleslaw mix (with red and green cabbage and carrot)
1/3 cup dried cranberries
1/4 cup thinly sliced red onion strips
3 tablespoon cider or rice wine vinegar
2 tablespoon maple syrup, mixed with above vinegar
1 teaspoon kosher salt
1/3 cups toasted walnuts, coarsely chopped
1 tablespoon extra virgin olive oil
Put olive oil in a skillet over medium heat -- add coleslaw mix, cranberries, and red onion. Cook about 3 minutes, tossing mixture frequently, until it starts to soften. Stir in vinegar mixture and salt. Toss over heat for about another minute, stirring until evenly coated in the maple syrup vinegar. Toss in walnuts and serve in a bowl.
The flavors between the Kicked Up Tuna Melt and the Warm Winter Slaw are unforgettable. The maple syrup dressing brings out the flavor of the cheddar and the apple. Try it I guarantee you will love it.