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Garlic Bread Grilled Cheese

A grilled cheese is the perfect fall heartwarming food for lunch or dinner. This grilled cheese is inspired by another famous comfort food, garlic bread! With just a few pantry staples you can turn your grilled cheese into a savory flavor bomb in a flash. It’s great served alongside a hearty tomato soup or a fresh Italian-style salad.

For our grilled cheeses, we opted for whole-wheat bread, but you can use whatever bread you’d like. You can also make these grilled cheeses vegan or dairy free by substituting ingredients. We have some great options for vegan butter, mozzarella and parmesan in stock at the Co-Op. I hope you enjoy this inventive recipe!

 

Ingredients:

1 T unsalted room temperature butter
1 T minced garlic
2 slices bread
¼ Cup shredded mozzarella cheese
2 T parmesan cheese

Optional:

1 Tsp oregano

 

Instructions:

Spread your butter on one side of each bread slice.

Rub a pinch of parmesan cheese onto each buttered side of the bread, reserving the rest for later.

On the unbuttered sides of the bread, rub in your minced garlic.

Put a small pan on medium-low heat. Place one slice of bread in the pan on its buttered side and add your mozzarella cheese. Sprinkle your remaining parmesan on top.

Place the second slice of bread on top, buttered side up.

Cover the pan and allow it to cook for 2-3 minutes. Remove the cover and flip. Repeat this process until the bread reaches your desired crispness and the cheese has melted.

Remove the grilled cheese and sprinkle with oregano before serving if desired. Enjoy!

 

Cozy Pumpkin Chili

Need something to warm you up as the temperature outside begin to drop? This cozy pumpkin chilly embodies all the flavors of fall and is warming enough to take you through the winter chill.

 

Ingredients:

  • 2 tablespoons of extra-virgin olive oil
  • 1 zucchini, chopped
  • 1 small yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapenos, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 (14.5 ounce) can fire roasted diced tomatoes with their liquid
  • 1 (15 ounce) can of organic pumpkin puree
  • 1 cup of water
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • ½ teaspoon salt
  • Dash of pepper
  • ½ (15 ounce) can of kidney beans
  • ½ (15 ounce) can of garbanzo beans
  • 4 links of chicken sausage, chopped (optional)

 

Directions

  1. Add oil to a large pot and heat over high heat.
  2. Add the chopped onion, bell pepper, jalapenos, garlic, and zucchini stirring until tender.
  3. Add the chicken sausage into the pot. Cook until lightly browned.
  4. Then, add in the tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil.
  5. Add the kidney beans and garbanzo beans and reduce the heat (medium low).
  6. Cover the chili and stir every few minutes for about 30 minutes, until it is nice and thick.

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton