From a few of your favorite Costco regional suppliers
Spread butter on one side of each slice of bread.
Place bread buttered side down.
Layer 1 slice medium Cheddar on each of 4 slices
of bread, then Monterey Jack, then Havarti.
Sandwiches can be cooked open-face in a
preheated cast-iron pan in a 500 F oven, then
closed and served. Or, close sandwiches and
cook in a large skillet over medium-low heat
until bread is toasted and cheese is melted.
Serve immediately. Makes 4 servings.
4 teaspoons salted butter,
at room temperature
8 slices high-quality
4 slices Tillamook medium
4 slices Tillamook
Monterey Jack cheese**
4 slices creamy
Tillamook Three-Cheese Grilled Cheese
1 small head cauli;ower,
cut into 1-inch ;orets,
about 6 cups
2 tablespoons sun;ower,
sa;ower, or canola oil
1 (24-ounce) container
Maya Kaimal Coconut
Curry Simmer Sauce*
½ cup frozen green peas
Preheat oven to 450 F. In a large bowl, toss cauli;ower
with oil. Spread on baking sheet; season with salt,
if desired. Roast, turning once or twice, until ;orets
are fork tender and browned around the edges,
20-22 minutes. Heat coconut curry sauce in a pot over
medium heat. Add ;orets; simmer 5 minutes. Add
peas and cook until heated through, about 3 minutes.
Serve over cooked basmati rice or your favorite grain.
Makes 6 servings.
Coconut Curry with Roasted Cauli;ower
In a medium-size pot, combine rice, coconut milk,
ginger, garlic, salt and coconut. Bring to a boil over
high heat, stirring frequently. Cover with tight-;tting
lid. Reduce heat to maintain a low simmer. Cook
40-45 minutes. Remove from heat, keeping covered,
and steam 10 minutes. Flu; with a fork, toss in
cilantro and serve. Makes 4 servings.
1 cup Lundberg® organic
short-grain brown rice*
1¾ cups Thai Kitchen lite
1 teaspoon grated
1 garlic clove, crushed
¼ teaspoon salt, optional
2 tablespoons sweetened
3 tablespoons cilantro
Lundberg Coconut Brown Rice with Cilantro