Sushi donuts and sushi tacos on the menu at fast casual Oakland spot.
Grilled Havarti with Balsamic Glazed Carrots
You probably don't think "carrots" when you think of grilled cheese. What a mistake.
Glaze the veggies in a little balsamic vinegar, and you'll find their tang is a perfect counter to Havarti's buttery creaminess. Great taste aside, your kids will never know they're getting their daily dose of beta-carotene. Serve with tomato soup or crispy fried potatoes.
2 tablespoons olive oil
1 large carrot, cut into 4-inch-long segments (I used baby carrots)
2 tablespoons balsamic vinegar (I used white balsamic)
Salt and freshly ground black pepper
2 tablespoons butter, room temperature
8 slices rye, whole-grain or Italian bread
8 ounces Havarti
To make the carrots: Heat oil in large nonstick skillet over medium-high heat. Add carrots and cook, stirring frequently, until caramelized around the edges, 5 to 7 minutes. Turn heat to medium-low and add vinegar and salt and pepper to taste. Cover and cook until soft, about 5 minutes. Transfer to a plate.
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Place carrots on bread. Distribute cheese over carrots. Top with remaining bread slices, buttered side up.
Heat a large nonstick skillet over medium heat for 2 minutes. Put sandwiches into pan, cover and cook for 3 to 4 minutes, until golden brown. Flip sandwiches, pressing each one lightly with the spatula to flatten slightly. Cover and cook 3 to 4 minutes, until golden brown. Turn 1 more time, and cook for about 1 minute, or until cheese has melted completely. Remove from pan and cool for 5 minutes. Cut in half and serve.
Makes 4 sandwiches.
-- "Grilled Cheese, Please! 50 Scrumptiously Delicious Recipes" by Laura Werlin (Andrews McMeel, 2011, $16.99)