Artichoke and Salami Sandwiches

 

Ingredients:

8 slices of country bread

Artichoke-Basil spread (recipe below)

8 slices of fontina cheese, sliced thin

1/2 bunch spinach, stemmed and chopped

16 thin slices of salami (we like Boar's Head all beef salami)

Directions:

Top each slice of bread with the artichoke-basil spread, layer the bread slices with cheese, spinach and salami. Top with remaining bread.

 

 

Artichoke-Basil Spread

1 can artichoke hearts (we like marinated), drained and chopped

 1/4 cup loosely packed fresh basil, coarsely chopped 

2 T mayo

1-2 T lemon juice 

1/2 t crushed red pepper flakes 

S&P

Directions:

In a food processor, combine all ingredients and pulse until smooth. Season with S&P and pulse to combine.  

 

 

 

Mint Iced Tea

There's something so satisfying about making iced tea from scratch, especially when your fresh mint is involved. This recipe is beautifully simple - just tea, fresh mint, and a touch of sugar if you want it. The result is this incredibly refreshing drink that tastes like summer in a glass."

Ingredients:

5 sprigs of fresh mint, about 3 inches long

6 regular sized tea bags

4 cups of boiling water

4-6 cups of cold water

1/4 or 1/2 cup sugar

Directions:

Wash mint and place mint and teabags in a large glass bowl.  

Pour boiling water over teabags and mint and allow to steep for 5 minutes. 

Add sugar to tea mixture, if using.

Add cool water to a pitcher, using a wooden spoon remove mint and teabags and discard. 

Pour warm tea into pitcher, cool and serve over ice.

 

 

 

Buttermilk Dressing

 

 Ingredients:

 1 cup mayo

1 cup buttermilk

2 medium cloves of garlic, minced

3 T Dijon mustard

1 t kosher salt

1/4 t black pepper

2 T chopped parsley

 

Directions: 

In a large bowl combine all ingredients. Place in a large mason jar and refrigerate.  

This will keep in the fridge for 4-5 days. 

 

Memere's Blackberry Cobbler

 

 

 

 Ingredients:

Blackberry Filling:

1-quart blackberries

1 ½ cups of sugar

1 cup water

3 Tablespoons cornstarch

Batter:

2 cups all-purpose flour

4 Tablespoons sugar

3 t baking powder

½ t salt

4 Tablespoons butter, cold

1 cup milk

Directions:

Preheat oven to 375 degrees. Place blackberries, sugar, water and cornstarch in a large saucepan and set over medium heat. Stir and cook the filling until it thickens, about 4 minutes. Pour into a 9x13 inch casserole dish. Set it aside.

To make batter, place the flour, sugar, baking power and salt in a mixing bowl. Use a pastry blender to cut butter into a dry mix until it resembles small peas. Stir in milk.

Scoop and drop batter onto hot filling. Bake until lightly browned, 25-30 minutes. Serve warm with vanilla or chocolate ice cream.