The Motley News

My Green Goddess likes Havarti, How About Yours?

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***From our Healthy Food Correspondent Amy Cousin***

Charish just informed me that summer is here…
My inner reaction was “pffft! We just dug out from 12 inches of snow on April 30th, so I’m not really seeing summer around these parts just yet”. I didn’t let on to Charish, because after a moment of shaking my fists at the gray sky, I thought, well why don’t I do my part to remind Mother Nature that up here (in Minnesota) we want summer too. While some may express themselves with poetry, song or interpretive dance to usher in summer, I have chosen a sandwich as my medium:


I give you … the Green Goddess:


The Green Goddess in sandwich form is our friend.
Her toasty grilled cheese hugs us like comfort food should (just in case it snows again), and her delicious blend of robust greens boosts our immune systems.


The basic ingredients for one Green Goddess Sandwich
  • 2 slices of bread – I use Trader Joe’s Asiago Peppercorn Sourdough boule, which adds another layer of deliciousness to the meal.
  • cheese – your choice of kind and how much
  • mixed greens – your choice. See variations below for suggestions
  • 1 tablespoon butter or olive oil
Prep:
  • layer one slice of bread with half of your cheese
  • layer the greens blend on top of the cheese
  • layer the rest of your cheese on top of the greens
  • add the 2nd slice of bread and press the whole thing together.

Cook:

  • Heat the butter or 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.

Notes:

In the name of ease and less prep time, I use shortcuts like fresh prepared guacamole (isn’t that a contradiction of terms?), and pre-packaged salad blends. I like Earthbound Farm’s Zen Blend because it includes an interesting mix of Asian greens (Pak-Choi, Mizuna, Komatsuna and Tatsoi) as well as more familiar greens (spinach, kale, chard, mustard and collard). I also like salad blends that include fresh dillweed and arugula, neither of which I use often enough to purchase an entire bunches.

I found that allowing each diner to construct their own Green Goddess according to their whim is a great way to get everyone involved in preparing the meal. My family can never narrow it down to just one type of cheese to use, so I usually offer the regulars – Swiss and Cheddar –  and a softer cheese like Havarti. Our variations on the Green Goddess theme tend to include slices of avocado or guacamole (which we use instead of mayonnaise), fresh basil, assorted mushrooms and red onions.


Enjoy, and please share your variations on the Green Goddess!


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Author: Charish Halliburton

Writer and Editor for The Motley News

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