Lazy Days and Grilled Vegetable Sandwiches

Lazy Days.

Well, for some of us. The others have been very busy.

Construction projects of the IMPORTANT kind.
 (No Stimulus Money was used to build this sand castle)

Look at the attention to detail

Yes, that is a crab claw sticking out of the sand wall (ahem)

These sandwiches pack beautifully. So grill the vegetables the night before, assemble them in the morning and find yourself a sunny beach to enjoy lunch. 

Grilled Vegetable Sandwiches: (makes 4 sandwiches)

One eggplant, peeled and cut into 1/4 inch slices (the long way, not rounds)

1/4 cup balsamic vinegar

sea salt

4 slices provolone cheese*

4 slices cheddar cheese*

1/2 cup shredded carrots

1 cup mixed greens

4 Pepperidge Farm Deli Flats (100 calories and 5 grams of fiber!)

Marinate eggplant in balsamic vinegar for 5 minutes. Grill for 2-3 minutes per side or until soft. Sprinkle with sea salt, place in an airtight container and refrigerate overnight. 

To assemble sandwiches:

Place one piece of each type of cheese* on bottom slice of bread. Top with 1 slice eggplant, grated carrots and mixed greens. Drizzle a little more balsamic dressing on the greens and top with last slice of bread. Wrap tightly in aluminum foil and pack in a cooler. 

Kowabunga! 

*use your favorite cheese, swiss, munster, asiago.. it's all good! 

Clouds and Cucumber Yogurt Soup with Shrimp

Me, along with the rest of the population of the eastern seaboard have just about had it with the weather. 

If it's not raining, it's thinking about raining. If it's raining, it is pretty much pouring. 

We just can't get a break in the clouds... literally. 

To remind me that as of yesterday it really is officially summer, I'm going to make this cool, summery soup. Low Cal, No Fat, and high in satisfaction. I'll serve it with some cold boiled shrimp on the side. 

Cucumber Yogurt Soup: 4 appetizer size portions

4 small-medium cucumbers, peeled and chopped

1/2 cups plain yogurt (I like 0% fat, FACE Greek style yogurt)

1 tablespoon dill

1/2 lemon, juiced

1/4 of sweet onion (such as vidalia)

a few sprigs water cress (optional)

salt and pepper

Water (as needed)

Place cucumbers, yogurt, dill, onion and lemon juice in blender or food processor. Process until smooth. Add water until desired consistency (soup should be slightly thick). Add salt and pepper to taste. 

Chill well. 

Ladle into shallow bowls, garnish with a sprig of water cress. 

Boiled Shrimp (perfect everytime)

1/2 pound large or extra large shrimp, peeled and deveined

3 cups Water

1 bay leaf

1 generous dash Old Bay

1 tablespoon vinegar

In a medium saucepan add water, bay leaf, Old Bay and vinegar. Bring to boil. 

Add shrimp, bring back to boil (this should take about 2-3 minutes).

At this point, shrimp should be pink and curled. 

Immediately pour shrimp and water into colander. Rinse with Cold Water to stop cooking. 

Serve soup with 2 or 3 shrimp "hanging" off side of bowl.