What a great way to utilize the vegetables coming out of the garden!  This sandwich is so versatile.  Feel free to play around with different vegetables, and each time you do, be prepared for a yummy dinner!  (Sorry there’s no picture of the sandwiches!  We dug into these so quickly, there wasn’t any time to get the camera out!)

To ensure even grilling, the goal is to slice the vegetables into relatively the same thickness.  With that in mind, cut the tips off the zucchini and slice it down the length.  For my sandwiches I used round French zucchini that I sliced and left in its round shape.

Cut the red bell pepper in half, remove the core, seeds and any remaining membrane.  Cut into quarters.

Remove the outer layer of onion skin and cut the onion into ¼ inch rounds.

Mince the garlic.  In a small bowl, combine ½ of the garlic with the mayo; stir to combine and set aside.  In a second small bowl combine the remaining garlic with the olive oil; stir to combine.

Preheat the grill to medium high.  Brush one side of the vegetable pieces with the garlic olive oil and season with salt and pepper.  Place the oiled side down on the grates of the grill and brush the second side of the vegetables with the oil and season with salt and pepper.  Grill until all the vegetables have nice grill marks and are slightly softened.  (The bell pepper and onions will take longer than the zucchini and squash.)

While the vegetables are grilling cut the rolls in half and spread one of the cut sides with the garlic mayo and sprinkle generously with feta cheese.

Once the vegetables are done, remove from the grill to a plate.  Add the sandwich rolls to the grill, cheese side up and close the grill top.  This will allow the cheese to melt, but watch carefully as the buns can burn easily!

Remove the sandwich rolls from the grill and layer the grilled vegetables on top of the rolls.  Serve immediately.

Without the mayo this slaw has great nutritional value with no fat and is high in vitamin C.   It works great as a side dish with your favorite grilled meat or seafood, but it shines as a topping for homemade tacos!

To prepare cabbage, remove the outer leaves and toss them (or better yet put in the compost bin.)  Cut cabbage in half, then quarters.  Remove the cabbage core, by cutting through the base end of the cabbage at an angle.  Thinly slice the remaining cabbage or grate on the largest setting of a box grater.

Place cabbage in a bowl with sliced red bell pepper, jalapeno (seeds and membrane removed for less heat or left in for added heat) and red onion.

Cut the limes in half and juice directly into the bowl.

Chop the cilantro and add to the cabbage mixture.  Toss to combine.  Season with salt and pepper to taste.

Coat a large nonstick, pan with olive oil and bring to high heat.  Pat the chicken dry with paper towels and season with salt and pepper.  Add chicken to the pan and brown all sides.  Remove the chicken from the pan and reserve.

Lower the heat to medium high and discard any excess fat in the pan.  Add the onions to the pan and sauté until translucent; 3-5 minutes.  Add the apples to the onions and brown slightly.  Add the wine and reduce by half.  Return the chicken and any juices to the pan.  Add chicken stock to almost cover the chicken; add the cranberries and thyme.  Bring to a simmer.  Simmer the chicken, covered for 30-35 minutes.

Once the chicken has cooked for 30-35 minutes, remove it from the pan and reserve.  Remove the thyme sprigs (the leaves should have come off during cooking.)  Continue to cook the sauce until is has reduced slightly.  Taste the sauce and season to taste.

Serves 4-6

Carefully drop the green beans into a large pot of boiling salted water.  Boil for 2 minutes then quickly remove the beans from boiling water and immediately drop into ice water.  This technique is called blanching and is important to do so that the beautiful green color of the beans will be preserved.  Once the beans have cooled drain them and wrap in paper towels.  (This step can be done up to two days before serving.)

Just before serving…

Preheat a large sauté pan, over medium-high heat and olive oil.  When the oil is hot add the julienned carrots and green beans.  Sauté until the beans are heated through and the carrots are crisp tender; 5-7 minutes.  Add the minced garlic to the pan and continue to sauté for 1 minute more.  Season the beans generously with salt and freshly ground black pepper.

Note #1:  The term “julienned” simply means to cut the carrots into matchstick-sized pieces.  It’s a bit tedious to do but the presentation is beautiful.  One trick I use often is to use baby carrots.  This seems to cut out some of the work.

Note #2:  You can also add julienned yellow squash as a variation.

Preheat the oven to 400 degrees.

Cut off the top of the garlic bulb to expose some of the cloves inside.  Place the heads on aluminum foil and drizzle with olive oil and wrap.  Roast the bulbs until the cloves are lightly browned and tender; approximately 30 minutes.  Cool.  Squeeze cloves out of the skin and mash them with a fork on a plate.

Meanwhile place potato pieces in large pot with 1-2 tbs salt and cover with cold water.  Put on stove over medium-high heat and bring to a rolling boil.  Cook until potatoes are tender, about 20 minutes; drain them well.

In a separate sauce pan melt butter and add heavy cream and sour cream; heat until hot but not boiling.

In a large bowl mash the potatoes with a potato masher or even better, put the potatoes through a ricer or food mill; add rosemary and garlic to taste (not too much you can always add more.)  Slowly add the hot cream mixture a little at time stirring the potatoes gently until desired consistency.  Season to taste with salt and pepper.