meatless monday: sandwich king- grilled artichoke sub and carrot cranberry salad


Prepared last monday, this meatless monday special might be right up your alley for the coming week. I was inspired for this meal after watching the great Sandwich King on food network. His show is a pretty entertaining and inventive twist on the sometimes pretentious shows on the network’s line-up and is a huge step up in watchability from Guy. It also airs on Sunday morning, a great time to get you excited about comfort food.

This sandwich and salad combo was not paired on the show itself, but it allowed me to use some of the great items from out CSA (the eggs and carrots).Thus, it is a timely, springy meal with some great bold flavors. I thoroughly enjoyed it and think you will too!

Sub- adapted from

1 head garlic
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups whole milk ricotta cheese
1 to 2 tablespoons chopped fresh basil
2 tablespoons grated parmesan
Zest of 1 lemon
1 12oz jar of marinated artichoke
1 large Italian sweet loaf
4 to 6 vibrant leafs of red leaf lettuce
1/2 cup pine nuts, toasted with salt and a pinch of red pepper

Cut the top off the garlic and wrap in foil with some salt and pepper and olive oil. Roast for at least 20 mins on 350. Remove when brown and caramelized and place on the board to cool.

Mix the cheeses, basil, and lemon zest in a bowl. Squeeze the garlic out of the bulb and mash on the cutting board. Add to the cheese mixture and mix.

Toast the pine nuts in a pan with the salt and red pepper over medium-low heat. Check and roll regularly to make sure the do no over-toast. This process will give the nuts a fuller flavor.

Heat a grill pan to medium high. Place the artichokes on and cook about 5 mins per side, until marks show. While they are cooking, lightly toast the bread in a 250 oven.

Split the loaf and smear the cheese on both sides. Add artichokes to one side and nuts to the other. Fill with the desired amount of lettuce and close it up.

Sammich time.

Sammich time.


Carrot cranberry salad– again adapted from food network.

2 egg yolks
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon cider vinegar
Juice and zest of one lemon
2 tbsp dijon mustard
Kosher salt and freshly ground black pepper
2 cups shredded carrots (about 8 medium)
1/4 cup dried cranberries
1/4 cup toasted pecans, coarsely chopped

In food processor, add the yolks, honey, mustard, vinegar, and lemon items. Turn on processor and slowly drizzle the oil into the mixture. Blend about 10 seconds and remove. (This is an adaptation of another Sandwich king recipe!).

Place the shredded carrots, cranberries, and pecans in a large bowl. Add the aioli mix to the bowl and stir. Refrigerate about 20 mins and stir before serving.
Serve together and enjoy your bright, springy-lemony meal!

Prepared 4/21/14

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