{source}
Hear ye, hear ye! SLOCA will be LIVE on the air tomorrow! We urge all of our parents and friends of SLOCA to tune in to the Dave Congalton radio show tomorrow afternoon, October 16th, at 3:05 pm on KVEC 920 AM. Our upcoming fundraiser, An Evening with Award-Winning Author Gary Schmidt, will be the subject of the whole first hour of Dave's afternoon broadcast! Hear our very own Cozy Faber and AnnE Lorenzen, as well as special guest Gary Schmidt himself talk with Dave about the importance of literary masterworks, and how great stories can change the world for the better.
This is a call-in show, so keep your phones handy and please call in with your support or questions! Spread the word to other friends and family to tune in, too. This radio broadcast is promoting our biggest fundraiser of the year, and we want to generate excitement in our community and bring people to the event! That's tomorrow, Thursday, October 16th starting at 3:05 pm on KVEC, 920 AM. It will be an easy and entertaining way to support our wonderful school!
Avocado Veggie Panini
from Pinch of Yum
Serves 4
It feels a little like cheating to put a sandwich on the blog for dinner, because hey, it’s just a sandwich. But this is a fancy sandwich, and therefore worth sharing. Especially if you want a delicious vegetarian meal idea loaded with healthy goodness. You could of course adapt this for each person in your family if someone doesn’t like one more more of these ingredients, and you could even add meat if you want that option. Or if this doesn't sound like something you want to make for everyone, indulge just yourself one day for lunch! I do not own a panini press, so technically I’m not making paninis, but they are very yummy when prepared just like a regular old grilled cheese.
Ingredients:
1½ tablespoons butter or olive oil
1 minced shallot (onion or garlic works too)
8 ounces sliced baby portobello mushrooms
1 cup cherry or grape tomatoes
2 cups chopped kale, stems removed
salt to taste
2 avocados
8 pieces thick, sturdy wheat bread
melty white cheese like Provolone or Mozzarella, if you want
Directions:
Heat the butter in a large skillet over medium high heat. Add the shallots; saute until translucent. Add the mushrooms and saute until browned lightly on the outside. Add the tomatoes and kale; saute until wilted and warmed through. Remove from heat and season with salt.
Mash the avocado in a bowl with a fork. Spread some avocado on the surface of each piece of bread. Assemble the sandwiches by carefully arranging the vegetables on the bread. Get as many veggies on as you can because the sandwiches sink down when you use the panini press.
Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press. When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot! 
AUTHOR’S NOTE: The tomatoes were a little tricky to keep in the sandwiches because I left them whole, but I liked how they'd burst in your mouth. For easier assembly, just slice or chop the tomatoes beforehand.
Click here for a printable pdf of this recipe.
SLO Classical Academy is not affiliated with the above mentioned website or business.
