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Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing

Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing

Ingredients

  • 1 12-ounce jar roasted red peppers, drained, chopped
  • 1/3 cup chopped green onion
  • 1/3 cup minced fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons hot pepper sauce
  • 3 tablespoons fresh lemon juice
  • 1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half
  • 3/4 cup crumbled feta cheese (about 4 ounces)
  • 1 pound thinly sliced rare roast beef
  • 2 cups (packed) baby spinach leaves

Recipe Preparation

  • Mix first 6 ingredients and half of garlic in small bowl to blend. Season to taste with salt. Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend. Season tahini dressing to taste with salt. Place bread, cut side up, on work surface. Spread red pepper mixture over both cut sides of bread. Sprinkle cheese over bottom half of loaf. Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top with spinach leaves; drizzle with remaining dressing. Press top half of loaf onto spinach. Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches. Wrap each sandwich tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.

  • Tahini (sesame seed paste) is available at Middle Eastern and natural food stores and some supermarkets.

Recipe by Jeanne Thiel Kelley,Reviews Section

Leftover Roast Lamb Sandwich

When you are fortunate enough to find you have left over lamb in the fridge, Roast Lamb Sandwiches should be the first thing you make. This happened sometime on a Monday, as this Roasted Leg of Lamb with Mint Pesto was our Sunday lunch.

Nothing beats a good lamb sandwich.

This one is no exception, with delicious crispy mini french loafs, pickled cucumber, chilli and tomato jam and wholegrain mustard as condiments &ndash you will soon find that you need to roast lamb more often&hellip

It is easy, simple and totally comforting.

Sandwiches for dinner are effortless, cheap and very filling. No need to spend time in the kitchen cooking, and for summer, this is the way to go. Ok, maybe a little too much carbs, so save it for the weekend then!


Today’s Menu

Our team of chefs at Belmont Market is passionate about what they do. Their creativity and love of good food shows in every bite. Find everything your palate could desire, from your favorite comfort foods to gourmet meals. Bon appetit!

Today’s Menu:

Prepared foods salads

  • Grilled Chicken Caesar Salad
  • Triple Fruit Salad
  • Baby Spinach & Strawberry
  • Grilled Beef with Gorgonzola
  • Teriyaki Salmon & Quinoa
  • Greek Salad with Chicken
  • Quinoa Dollhouse Salad with Ginger Tahini Dressing

Prepared foods calzones

  • Spinach, Broccoli and Black Olive
  • Bacon and Egg
  • Mac & Cheese with American Cheese and Pancetta
  • Italian Sausage with Banana Peppers, Roasted Red Pepper, and Swiss
  • Eggplant Cutlets with Provolone

Prepared foods dinners

  • Beef Stroganoff
  • Eggplant Parmesan
  • Beef Hot Dogs in Blankets
  • BBQ Hog Wings
  • Herb Roasted Murray Statlets
  • Gluten-Free Meatballs
  • Roasted Orange Chicken Cutlets
  • Home style Meatloaf
  • Sausage and Peppers
  • Broccoli au Gratin

Prepared foods sides

Prepared foods soups

  • Blount Family New England Clam Chowder
  • Tortilla Chicken
  • Cream of Broccoli with Cheddar
  • Chicken Noodle
  • Vegetarian Coconut Corn

Grab’n Go Gourmet Entrees

  • Tortellini & Chicken in a Pink Vodka Sauce
  • Beef Stroganoff
  • Cheese Tortellini in a Cream of Spinach Sauce
  • Chicken Thigh in a Marsala Cream Sauce
  • Vegetable Bulgur Rice
  • Hot Lean Turkey Sausage with Tomato Rice
  • Cheeseburger Eggrolls
  • Chicken Crepes
  • Chicken Au Gratine Tart
  • Gourmet Chicken Pot Pie
  • Githeri & Kenyan Rice
  • Nyama Choma & Kenyan Pilau
  • Venda Three Cheese Manicotti
  • Venda Three Cheese Stuffed Shells
  • Wild Mushroom Risotto
  • Crispy Chicken
  • Crispy Eggplant
  • Eggplant Parmesan
  • Chicken Parmesan
  • Meatballs
  • Wild Mushroom Risotto & Steak
  • Sunday Gravy over Pasta

Grab’n Go Gourmet Soups

  • Italian Chicken
  • Old Fashioned Chicken
  • Tuscan Sausage
  • Italian Wedding
  • Gluten-Free Butternut Squash & Apple

Grab’n Go Gourmet Fresh Sauces

Grab’n Go Gourmet Subs

Grab’n Go Gourmet Vegan Dishes

  • Alfredo with Broccoli
  • ‘Crab’ Cakes
  • ‘Chicken’ Tenders
  • General Tso’s Cauliflower
  • Jackfruit Curry
  • Buffalo Cauliflower
  • Vegan Lasagna
  • No-meat Balls
  • Alfredo
Daily Sandwich Menu

Healthy meals just got a little easier. Enjoy one of our sandwiches made fresh, from the finest ingredients. We Proudly Serve Boar’s Head Roast Beef, OvenGold Turkey, Virginia Baked Ham, Everroast® Chicken, Smoked Turkey & Cheeses.

All Sandwiches are Served Cold or Grilled on Your Choice of Pain D’Avignon Multigrain, Pain D’Avignon White Sourdough, or Wrap.

Cheese Options: Mild Provolone, Smoked Gouda, Swiss, American, Dill Havarti or Cheddar.

Choice of Salads: Pesto Chicken, Curry Chicken, Tarragon Chicken, Classic Chicken, Cran-Walnut Chicken, Tuna Salad, Albacore Tuna Salad, Oriental Ginger Tuna, Seafood Salad, Egg Salad and Ham Salad

Grilled cheese

  • Grilled Cheese$4.50
  • Grilled Tomato & Cheese$5.50
  • Genoa Salami, Ham or Bacon & Swiss Cheese$6.50
  • Tomato, Lettuce, & Swiss Cheese$5.50

Roast beef

Turkey

Smoked turkey

  • Boar’s Head Smoked Turkey, Cheddar Cheese, Organic Micro Greens, Tomato, Chipolte Mayonnaise$6.95

EVERROAST® CHICKEN

Eggplant cutlet

Greek wrap

Vegetable & hummus wrap

  • Tomato, Bell Pepper, Red Onion, Cucumber, Lettuce, Hummus, Shredded Carrot, Avocado, Provolone Cheese$6.95

12″ steak & cheese grinder

Grilled chicken wrap

House-made chicken or tuna salads

  • Your Choice of Pesto, Curry, Tarragon, Classic, Cran-Walnut Chicken, Tuna, Albacore** salads, Oriental Ginger Tuna, Seafood, Egg$6.95

Daily panini special

Grinders

All Grinders Include Mild Provolone Cheese, Tomato, Red Onion, Lettuce, Banana Peppers, Pickled Red Bell Peppers & Red Wine Vinaigrette and our everyday choices are Turkey, Roast Beef and Italian (Ham, Genoa Salami and Capicola) on white or wheat.


Rotisseried Corned Beef

A good thing about St. Patty’s Day, and especially March 18th and on is the surplus of corned beef and the reduced prices after the 17th. I always get one each year and this was no different. In recent years I have been rotissering (and making up words) the corned beef which turns out more like a lunch meat texture than a pot roast if boiled. Served with some roasted cabbage and made a few lunches also.

Starting with the corned beef itself which comes with a seasoning packet. I speared it on the rotisserie skewer and tried to balance it as much as possible. I have always had some trouble with this rotisserie. It is a Hamilton Beach, name brand and all, but poorly designed. The claws on the skewer are only about an inch and a half wide which is fine with a solid piece like this, but easily fits inside the cavity of a chicken. I have tried many times, but don’t use it much more because of this major flaw. Keep that in mind if buying a rotisserie. Anyway, I balanced this as best as I could, covered it in the seasoning, and sent it into the rotisserie for almost 3 hours.

Action shot, but not so good

The seasoning stuck much more than I thought. Always be sure to slice across the grain with a cut like this.

We also quartered some cabbage heads with onions and roasted them with some oil, vinegar, carrots, and spices.

Layer the sliced corned beef on the cabbage.


How to serve Roasted Broccolini

The Tahini sauce is optional – you can most certainly just roast broccolini and serve it plain as a side dish.

But WITH the sauce, it’s elevated to another level. It can be a company-worthy side dish OR a main.

As a side dish – serve it with all things Middle Eastern / Arabic / Turkish / Persian. Here are some ideas for mains:

As a main as part of a multi-course spread – serve it as part of a multi-course meal of various salads with some warm crusty bread or flatbreads. Here’s a combination of dishes that I served at a lunch a few months ago:

I deliberately chose a variety of different types of salads, and made a conscious decision to make it meat free. I also very deliberately chose dishes that could all be prepared in advance – a high priority, always! – Nagi x


Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing - Recipes


Spinach & Feta Phyllo Triangles

Active Time: 45 minutes • Total Time: about 1 hour • Makes: about 32 triangles


3 packages (10 ounces each) Schnucks frozen chopped spinach
2 tablespoons Schnucks extra virgin olive oil
1 small onion (about 5 ounces), finely chopped (about 1 cup)
3 large garlic cloves, minced (about 1 tablespoon)
1 package (7 ounces) Schnucks Select feta cheese in brine, drained and feta finely crumbled (about 1-1/3 cups)
1 Schnucks large egg, lightly beaten
1/4 cup freshly grated Parmesan or Romano cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Schnucks unsalted butter (1 stick), cut up
1/2 (16-ounce) package frozen (thawed) phyllo dough

1. Remove spinach from packaging and place in large microwave-safe bowl. Cover bowl with plastic wrap and heat in microwave oven on high 5 minutes. Remove plastic wrap and, with fork, break spinach into chunks. Cover spinach with plastic wrap and heat 1 to 2 minutes longer or until spinach is mostly thawed but still cool enough to handle. Squeeze spinach to remove any liquid repeat if necessary until spinach is dry.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 5 to 6 minutes or until tender and golden, stirring occasionally. Add garlic and cook 30 seconds, stirring. Remove skillet from heat stir in spinach until well combined. Add feta cheese, egg, Parmesan cheese, salt and pepper and stir until well blended. Makes about 4-1/2 cups.

3. Preheat oven to 350°F. In small microwave-safe bowl, heat butter in microwave oven on high 1 minute or until melted. Very lightly dampen a large clean kitchen towel with water. On large cutting board, unroll phyllo dough vertically in front of you. Cut dough lengthwise into three 3-inch-wide strips.

4. Place 1 strip phyllo dough on work surface. With pastry brush, very lightly brush phyllo with some melted butter. Place second strip of phyllo over butter, making sure edges align and immediately covering remaining phyllo with damp kitchen towel. Lightly brush second strip of phyllo with some butter. Place 1 heaping measuring tablespoon spinach mixture on bottom corner of strip. Fold phyllo with its spinach enclosed diagonally to form a triangle continue as though folding a flag. Place triangle on large cookie sheet. Repeat with remaining phyllo dough, butter and spinach mixture. Brush tops lightly with any remaining melted butter.

5. Bake triangles 18 to 22 minutes or until golden brown on top. Serve triangles hot.


Each triangle: about 70 calories, 4 g total fat (2 g saturated),17 mg cholesterol, 193 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein

These phyllo triangles make a wonderful freeze-ahead appetizer. Prepare triangles through step 4. Cover with plastic wrap and place in freezer at least 3 hours. Transfer frozen triangles to zip-tight freezer bag seal bag, pressing out excess air. Freeze triangles up to 3 months. Bake as directed in step 5.


Feta and Spinach Turkey Burgers with Roasted Red Pepper Mayo

Many different elements came together both in and on the burgers. There was garlic sauteed spinach, fresh feta, and jalapenos in the burgers and a roasted red pepper mayo spread on the fresh baked buns. We did not make the buns, but got them in the Strip District where we get most of our cooking supplies. These were made the same night as Roasted Red Pepper Bisque and I kept a bit of the peppers aside for the mayo spread.

Fresh ingredients are always the key to the best meals. The Strip is great for fresh options such as this fresh Greek feta from Penn Mac. This was one of a few ingredients added to ground turkey.

I sauteed spinach in garlic and added it once it was cooled a bit. Also a fresh chopped jalapeno and an egg to hold it together.

Then mash it all up and form into burgers. Have your formed burger area ready ahead of time because once those hands go in and are covered you won’t want to clean them until you are done.

As mentioned, this menu also included roasted red pepper bisque and some roasted peppers were set aside, chopped, and mixed with some mayo for a spread.


Haloumi is a semi-soft cheese, similar to feta, with a springy texture and briny flavor. Paired with lemony grilled vegetables and fluffy cous cous, this recipe makes a tasty vegetarian main.

Made with black-eyed peas, chopped veggies, creamy avocado, and fresh lime, this easy dip is the zingy side dish your picnic needs. Bring on the chips!


Roast pumpkin and potato with paprika

Ideal on a cold winter's night, this tasty combination is a delicious twist on standard roast pumpkin and potatoes.

Ingredients

¼-½ tsp paprika
¼-½ tsp curry powder
2 Tbsp flour
2 Tbsp canola oil
pinch salt
freshly ground black pepper, to taste
400g pumpkin, peeled and sliced into chunks
4-6 roasting potatoes, washed and sliced into wedges

Method

Preheat oven to 200°C.
Place oil in a roasting pan and place in oven to heat.
Place paprika, curry powder, flour, salt and pepper in a bowl. Add pumpkin and potatoes and toss to coat.
Remove roasting pan from the oven, and carefully add the vegetables. Toss and return to the oven.
Bake in preheated oven for 25-35 minutes or until golden brown and crisp.
Turn several times during cooking.
Remove from oven and serve.


Desserts

  • English Scones - Plain, Raisin, Cranberry or Cheese
  • Banana Caramel Tart - delicious
  • Dessert Squares
  • Chocolate Dipped Strawberries & Raspberries
  • Cranberry Pecan Clusters
  • Decadent Chocolate Bark
  • White Decadent Chocolate with cranberries/blueberries
  • Milk Chocolate or Dark Chocolate with Roasted Slivered Almonds
  • Homemade Cookie Trays
  • Homemade Cheese Cake
    with a sour Cream Topping

Baskets and our own china platters are available. Please ask for details.

Some of our products may contain or have come into contact with nuts and other allergens.

For inquiries or pricing please go to the contact tab us or by phone 905-660-0551