Carolina Kitchen
Enjoy these “Deli Dinners” for nights when you want a prep break and quick suppers. All of our ingredients came right from our grocer’s deli, salad/antipasto bars and produce department, plus a few pantry items. Browse yours, think outside the box, and get creative!
Tex-Mex TacoBellas Over ranch salad
Although this supper is meatless, you can easily add shredded rotisserie chicken to these stuffed mushrooms. Check out available deli and salad bar goodies to make these outsidethe-box “tacos!” 4 medium portabellas for stuffing Fresh cilantro ¾ pound grain salad (we used quinoa with corn) From salad bar (no exact amounts): Small cup of black beans Sliced onions Colored bell peppers, finely diced Pickled jalapeño 2 cups shredded cheese Chopped lettuce Ranch dressing Nuts or seeds (we used pumpkin seeds) Crispy tortilla strips Pico or salsa 1 lime Preheat oven to 325 degrees. Spray baking dish. Gently remove stem and gills inside mushroom caps. Place (inside down) on microwave safe dish lined with a paper towel. Cook about 2 minutes to remove moisture and soften caps. Place caps into baking dish. Add chopped cilantro to grain salad, then divide with beans into caps. Layer with onions, bell peppers and jalapeño. Cover with cheese and bake 8–10 minutes until hot and cheese is bubbly. While baking, toss lettuce with ranch dressing. Garnish tacobellas with seeds, tortilla strips and pico or salsa. Sprinkle with lime juice and serve over a bed of dressed lettuce. Yield: Makes 2 servings (2 each)
Unless otherwise noted, recipes and photos on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.
Surf & Turf Asian Stir Fry
When a quick and flavorful supper is needed, pull out the wok or big skillet for a speedy stir fry. The grocery store salad bar is your friend for these nights. While the deli slices your beef, grab nearby cooked shrimp and salad bar veggies … in no time you’ll be eating this 20-minute meal. Cooking oil 1 bag shredded slaw mix (cabbage with carrots) 1 large zucchini, sliced in ½-inch half-moon pieces 1 bunch green onions, sliced into 1-inch pieces Salad bar veggies (no exact amounts: sliced bell peppers; sliced mushrooms; broccoli, cut small) 2–3 tablespoons garlic paste ¾ pound thicker sliced rare London broil, torn into bite-sized pieces ¾ pound cooked, shelled and tail-off large shrimp 1 bottle Asian salad dressing (we used NC’s Little Black Dressing Far East Flair) Toasted sesame seeds Heat wok or large bottomed skillet over high heat. Lightly coat with cooking oil. Add all vegetables and salad bar items. Cook, stirring frequently, until crisp tender and larger pieces are getting a light char. Stir in garlic paste, beef, shrimp and dressing just long enough to heat while tossing (1–2 minutes). Be sure not to cook too long or beef and shrimp will become overdone and tough. Remove from heat. Scatter with toasted sesame seeds and serve immediately. Yield: Makes about 4 servings
30 | April 2022
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