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.

Toasty Italian Antipasto Melts

Served “au jus” These are so gosh darn g-o-o-d (and creativity is welcome). Meats don’t have to be cooked, but we like to give half of ours a quick crisping to add a little crunch. Serve with little bowls of oil for dipping “au jus” style. All you’ll need is in the deli, salad bar and your pantry for a sandwich worth salivating over! 2 pounds sliced meats (we used a variety of salamis and ham) 2 focaccia breads 1 pound melty cheese (we used dilled Havarti) 1 package (3-ounce) julienned sun-dried tomatoes (located in produce shelf area) From salad bar (no exact amounts):

Red onion Pickled banana peppers Black olives Greens from bar or deli* Oil mixture 1¼ cups olive oil ¼ cup balsamic vinegar 2 tablespoons Italian seasoning 2 tablespoons garlic paste 1½ teaspoons salt Crushed black pepper Crushed red pepper

Preheat oven to 325 degrees.

Cook half the meat slices in microwave for 2 minutes until crispy and almost burnt.

Slice breads in half horizontally. Brush cut sides with oil mixture. Place bottoms onto baking sheet lined with parchment paper. (If bread is thick, remove some of the “insides” before filling and toast for bread crumbs.)

Layer with ½ of the cheese and remaining meats. Top with pieces of the oiled tomatoes, bar toppings and greens. Drizzle with a little of the oil and repeat layers using microwaved meats. End with final layer of cheese. Put top of bread on and tent with foil. Bake for 5 minutes, remove tent and bake 5 minutes more. Cut and serve while hot with individual cups of the oil for dipping “au jus” style. *When shopping, we saw a delicious kale apple salad in the deli so that’s what we used! Think outside the box or just use salad bar greens. The apples were great in these spicy sandwiches!

Yield: Each makes 4–6 servings.

From Your Kitchen

Strawberry Whipped Wonder If you’ve been longing for hot weather, this dessert tastes like summer, chocolate dipped! With its creamy, icy strawberry center, dark cookie crust and billowy topping, it’ll be a wonder if this dessert lasts long! 4 cups fresh strawberries 1 can (14-ounce) sweetened condensed milk ¼ cup lemon juice 1 tub (8-ounce) Cool

Whip, thawed and divided 8 Oreo chocolate sandwich cookies, finely chopped 1 tablespoon butter, melted Magic Shell® Chocolate Flavored Topping, optional

Line an 8x4-inch loaf pan with foil. Mash 2 cups of strawberries in a large bowl. Stir in condensed milk, juice and 2 cups of Cool Whip. Pour into pan. Top with combined chopped cookies and butter. Press into mixture. Cover and freeze at least 6 hours.

To serve, invert onto plate. Remove foil. Drizzle Magic Shell if desired. Frost or dollop with remaining Cool Whip. Top with remaining strawberries, sliced.

Yield: 12 servings

Recipe courtesy of Gustava H. Miller, West Jefferson, a member of Blue Ridge Energy

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