Bread: Macaroni Grill Focaccia Bread

1 Tablespoon Dry yeast
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped − (or 2 tbsps dried)
1 Teaspoon Salt

Place yeast, sugar and water in a large bowl or food processor and allow the
mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10
min or process in food processor for 15 sec until smooth and elastic; add
flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let
dough rise in a warm place for 1 hr, until doubled.
Punch down dough and divide in half. Let the dough rest for a few minutes.
Coat 2 9−in square cake pans with nonstick spray.
Press dough into pans. Melt margarine. Brush margarine over the tops of the
loaves. Sprinkle rosemary over the loaves and lightly press into the
surface. Let the loaves rise again until doubled, about 45 min.
Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 −
25 min, until lightly browned.

Personal Notes: This is the most awesome bread. It is great with sandwiches or just dipped in olive oil and fresh black pepper. I really can't get enough of it and it is really not too hard to make. Good luck!

Dinner: Grilled Veggie Sandwich on Focaccia Bread

Grilled Veggie Sandwich on Focaccia Bread

Ingredients:

1/4 cup mayonnaise 3 cloves garlic, minced 1 tablespoon lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers

1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash, sliced 2 (4-x6-inch) focaccia bread pieces, split horizontally 1/2 cup crumbled feta cheese

Directions:

1.	In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.	Preheat the grill for high heat.
3.	Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4.	Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches. Personal Notes: I have an awesome recipe for Focaccia bread that will post also. Great sandwich!!!

Roasted Sweet Potatoes and Wilted Spinach

copyright 2006 Robert Irvine, All rights reserved
Prep Time: 25 min Cook Time: 40 min Serves: 6 servings

Ingredients
• 4 pounds sweet potatoes, peeled and quartered
• Salt
• Freshly ground black pepper
• 1/2 cup canola oil
• 2 large red onions, finely chopped
• 1/4 cup honey
• 1/2 cup butter
• 1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried

Directions:

Preheat an oven to 350 degrees F.

In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.

Personal Note: Lots of butter in this--SO yummy. Great main dish, side or lunch. Reheats nicely too for leftovers.