Did you know that April is Grilled Cheese month? No….me neither but it gives me the perfect excuse to indulge in one of my favorite comfort foods. Back home in Ireland we call them ‘toasted cheese sambos’ and usually make them in a sandwich toaster similar to this Cuisinart Brushed Chrome Sandwich Grill . Before the days of Gastro Pubs this is about all you would find to eat in an Irish pub with your pint. If you’re lucky you might even get a toasted ham and cheese. To make the sandwich, just butter the bread on both sides slap your cheese in between and put straight on the hot irons. We used to also add sweet fillings for dessert like pureed apple or jam but then you’re missing the cheese part!
If Ireland had the toasted cheese sambo then Italy has the panini, Mexico has the quesadilla, France has the croque monsieur and Cuba the cubano. I’m sure most countries have their own variation of it but here is a recipe for one of my takes on the classic grilled cheese, Grilled Oaxacan Cheese Sandwich with Green Chili Salsa . It’s adapted from a Rick Bayless appetizer recipe that I think makes for a great sandwich any time.

Spring is in the air and it’s that time of year when you can begin planting your herbs, fruits and veggies. I have always enjoyed trying to grow veggies but I can’t claim much success. Back home in Ireland two apple trees, a gooseberry bush, some random strawberries and untamed mint were as far as the gardening went in our household when I was growing up. Now living in San Diego with sunshine all year round I feel I have no excuse and hopefully will have some excess. So motivated by the thoughts of being able to pick fresh fruit and veggies this summer instead of just the handful of herbs I have growing now I began my planting. Apart from the great climate I do have two other secret weapons on my side; one is the “solarium room” in my house which we have not used for anything else other than storing BBQs and my roommates late night random games of beer pong. It is the perfect place for growing seedlings before we transplant them outside into garden.
The second weapon (I shouldn’t really call her that) is my friend Chimena, our resident little earth mother in our neighborhood. For months she has been researching, selecting and buying our organic seeds and has even purchased worms from a local farm in Fallbrook so we can have our own organic compost to nurture our little plants. The composting is going well although about week ago we thought they were all dead but now there doing just fine.
So back to the planting of the seeds, we have been planting over the last weekend and I am just starting to see signs of life. So far we have planted sweet and Genovese varieties of basil, thyme, tarragon, oak leaf lettuce, zucchini and cucumber. So far the tarragon and basil are sprouting the fastest but hopefully the rest will catch up. Chimena is away at the moment and said that I have to talk to them and show them love everyday…….I am trying I promise but do feel a little silly. If you do manage to get your herbs growing, one of my favorite summertime dressings is Lemon Tarragon Dressing , it’s zesty with that great aniseed flavor and is great with grilled fish, chicken or tossed with some arugula.

Wondering what to cook for dinner tonight? Looking for something quick, healthy and full of flavor that will get you back on track after an over indulgent weekend?
Ok I have the recipe for you Coconut Chicken Soup. It’s quick, it’s light and full of those tropical flavors that will hint to you that summer is on its way.
If you’re not a big coconut fan and it reminds you more of suntan lotion than food this video recipe will change your mind http://inyourkitchen.com/video_detail.php?id=MTQ4
Last summer I had the pleasure of eating and drinking from coconuts straight off the palm in my parent’s garden in Sri Lanka. Every forty days “the coconut man” appears on his bike, machete in hand and shimmies up the palms and cuts them down. The coconut, especially the water from the King Coconut seems to be the cure all for every ailment there, and believe me it worked! The water from the coconut makes the best fat free not a cocktail umbrella in sight Pina Colada, fresh coconut water, pineapple juice and a little rum, the perfect vacation cocktail!
So go home and make the soup and think of the summer vacations ahead of you. Oh, don’t forget to send the recipe to your phone so you can pick up any last minute ingredients on the way home from work!

Enjoy,
Diane