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Dave is a personal chef, cookbook author (Young & Hungry and the forthcoming Dave's Dinners), and host of "Good Deal" on Food Network as well as "Dave Does" on FoodNetwork.com.
Peanut Butter, Raisin and Honey on Whole Wheat
For the kids…
2 slices soft, whole wheat bread
2 big spoons of peanut butter
1 good handful raisins
1 honey bear
Spread the peanut butter onto one slice of bread. Press in the raisins. Drizzle the other slice of bread with honey from the honey bear and close together with the raisin/peanut butter side.
Developed by Dave Lieberman on behalf of the Grain Foods Foundation
Turkey, Sharp Cheddar, Dijon, Mayo and Red Leaf Lettuce on Whole Grain
1 pound roasted turkey breast (cold cuts)
1/2 pound sliced sharp cheddar cheese
1/4 cup mayo
1/4 cup Dijon mustard
1 large head of red leaf lettuce, washed and dried
8 slices whole grain sliced bread
Toast bread, spread with mayo and mustard, and add sliced cheese, lettuce and turkey. Press in a panini press or serve at room temperature.
Makes 4 sandwiches.
Developed by Dave Lieberman on behalf of the Grain Foods Foundation
Fresh Corned Beef with Stewed Cabbage and Whole Grain Mustard on Rye
2 pounds raw corned beef
5 medium onions, peeled and quartered
1 medium green cabbage, cored and cut into eighths
2 tablespoons mustard seeds
1 tablespoon caraway seeds
Salt
Freshly ground pepper
1/4 cup whole grain Dijon mustard
8 slices rye bread
Place corned beef with cabbage, onions, mustard seed and caraway seeds, generous amounts of salt and pepper in a large stock pot, cover by a couple of inches with cold water. Bring to a simmer and cook for three hours or until beef is falling apart and fork tender. Toast rye, spread with whole grain mustard, fill sandwich with strained pieces of beef, onions and cabbage.
Makes 4 sandwiches.
Developed by Dave Lieberman on behalf of the Grain Foods Foundation
Fontina, Mushrooms and Caramelized Red Onions on a Kaiser Roll
2 large red onions, sliced into 1/4-inch slices
1/2 cup vegetable oil, divided
2 tablespoons honey
Few sprigs of fresh thyme leaves
Salt
10 ounces crimini mushrooms, roughly chopped
1/2 pound fontina cheese, sliced into 1/8 inch slices
4 Kaiser rolls
Sauté sliced red onions in 1/4 cup oil with honey, salt and thyme leaves until caramelized. Set aside onions, heat remaining 1/4 cup oil in same pan and sauté mushrooms until liquid has evaporated and mushrooms are browned. Place cheese on bottom Kaiser half, top with mushrooms and then onions, cover with Kaiser top and press in a panini press.
Makes 4 sandwiches.
Developed by Dave Lieberman on behalf of the Grain Foods Foundation
Balsamic-Marinated Grilled Summer Vegetables with Ricotta and Arugula on Country-Style White Bread
2 yellow squash, sliced lengthwise
2 zucchini, sliced lengthwise
2 large red onions, sliced crosswise into 1/4-inch slices
1/4 cup balsamic vinegar
1/3 cup extra virgin olive oil
1 cup whole milk ricotta
1 large bunch arugula
Salt
Freshly ground pepper
8 thick slices of country white bread
Toss sliced yellow squash, zucchini and red onions with balsamic, olive oil, salt and pepper. Grill veggies in batches until nicely colored and softened. Smear bread evenly with ricotta seasoned with salt and pepper, top with grilled veggies and arugula and sandwich between the two slices of bread.
Makes 4 sandwiches.
Developed by Dave Lieberman on behalf of the Grain Foods Foundation
