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    Tomato-Basil Panini

    Tomato-Basil Panini

    PREP: 20 minutes COOK: 2 minutes per batch MAKES 4 sandwiches 4 cups spinach 8 slices whole wheat bread; four 6-inch whole wheat hoagie buns, split; or 2 whole wheat pita bread rounds, halved crosswise and split horizontally 1 medium tomato, cut into 8 slices 1⁄8...
    Panini with Grilled Mushrooms

    Panini with Grilled Mushrooms

    START TO FINISH: 25 minutes MAKES 4 sandwiches 3 6- to 8-ounce fresh portobello mushrooms 3 tablespoons olive oil 3 tablespoons red wine vinegar 6 cloves garlic, minced 1⁄2 teaspoon freshly ground black pepper 1⁄4 teaspoon salt 4 slices mozzarella cheese (4 ounces) 4...
    Spinach-Mushroom Quesadillas

    Spinach-Mushroom Quesadillas

    START TO FINISH: 30 minutes MAKES 4 servings 1⁄2 cup thinly sliced red onion 2 cloves garlic, minced 1 tablespoon olive oil 8 ounces fresh portobello mushrooms, coarsely chopped 1 9-ounce package fresh spinach 1⁄2 cup shredded mozzarella cheese (2 ounces) 1⁄2 cup...
    Veggie Salad in a Pocket

    Veggie Salad in a Pocket

    PREP: 20 minutes CHILL: 2 to 24 hours MAKES 4 sandwiches 1 cup chopped yellow summer squash and/or zucchini 3⁄4 cup chopped broccoli 2⁄3 cup seeded and chopped roma tomatoes (2 medium) 8 pitted kalamata or ripe olives, chopped 2 tablespoons snipped fresh Italian...
    Roasted Tofu and Veggie Pockets

    Roasted Tofu and Veggie Pockets

    PREP: 25 minutes ROAST/BAKE: 11 minutes OVEN: 450°F MAKES 6 sandwiches Nonstick cooking spray 1⁄2 of a 16- to 18-ounce package extra-firm tub-style tofu (fresh bean curd) 1 cup thin red or yellow sweet pepper strips (1 medium) 1 cup thinly sliced zucchini (1 small) 1...