This veggie panini from our June 2015 meal plan makes a super quick lunch or dinner.
5 cups fresh or frozen corn kernels
1 1/4 cups plain Greek yogurt
1/2 cup fresh lime juice
1/3 cup chopped fresh cilantro
1/4 cup chopped fresh chives
1 tbsp seeded and finely chopped serrano chile pepper
1/2 cup canned black beans, drained and rinsed
1/3 avocado, peeled, pitted and chopped
1 tsp garlic powder
Olive oil cooking spray
8 slices whole-grain bread
4 oz sliced mozzarella
4 slices tomato
In a blender, place corn, yogurt, lime juice, cilantro, chives and serrano; blend on high for 2 minutes or until thick and liquefied. Chill in refrigerator until ready to serve.
In a small food processor, place black beans, avocado and garlic powder; process until smooth and creamy, about 1 minute.
Mist a panini press or large skillet with cooking spray; heat to medium-high. Assemble sandwiches by spreading 1 tbsp avocado spread on 1 side of each slice bread. Top 4 slices with 1 oz mozzarella and 1 slice tomato; top with remaining 4 slices, avocado spread side down. Cook sandwiches in panini press until bread is toasted and cheese melts. (TIP: If using a skillet, toast sandwiches for 3 to 4 minutes per side and weight down with a can of beans or heavy plate.) Serve panini with cold gazpacho or, if desired, heat gazpacho over medium and serve warm.
Blackberries and honey are combined with savory ingredients such as shallot and jalapeño for a dribble-down-your-chin kind of sauce that suits these scallion speckled fritters perfectly. Serve with sour cream on the side.