Big City Chopped Salad
1/3 lb of Chopped Romaine Hearts
4-6 Grape Tomatoes
1/2 of an Avocado
3 oz of Chopped Walnuts
3 oz of Chopped Bell Peppers (Red & Green) and Red Onion
4-5 cucumber slices
3oz. of Feta Cheese
3-4oz of Dressing of Choice (we use a Greek Vinaigrette)
Chop romaine hearts and then toss romaine only with the dressing of choice and put into the serving bowl.
Chop Cucumber slices into quarters
Chop Grape Tomatoes in Half
Chop 1/2 of the Avocado into slices
From right to left on top of the romaine hearts, place each of the following items in a straight line across the bowl... Go in the following order for best presentation (in our opinion):
Cucumber Slices
Grape Tomatoes
Feta Cheese
Chopped Walnuts
Bell Peppers & Red Onions mixed together
Avocado Slices
MMD Homemade Chili
1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 bay leaves
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Heat the oil in large pot over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Triple Decker
3 Slices of Noble Rye Bread
4 oz. of Miracle Mile Dressing (or 1000 Island)
½ lb. of Miracle Mile's Famous Hot Pastrami
2 Leaves of Crisp Green Leaf Lettuce
4 Slices of Imported Swiss Cheese
With the first slice of Rye, dress the Rye with 2oz. of Miracle Mile's Signature dressing or 1000 Island Dressing is a fair substitute. Place ¼ lb of Hot Pastrami on the first slice of Rye and layer 2 slices of Swiss cheese on top of pastrami. Then layer 1 piece of green leaf lettuce and on top of the cheese and place the 2nd piece of Rye bread on top of the lettuce.
Pile the rest of the pastrami on top of the 2nd piece of Rye, layer 2 more slices of Swiss cheese, and the 2nd piece of lettuce on top of that. Dress the 3rd slice of Rye bread with 2 more ounces of the Miracle Mile Dressing and insert a "Club" Frill Pick on each side of the top piece of Rye bread to ensure that the sandwich does not fall apart. Slice the sandwich in half and open it up for a piece of "sandwich heaven".
Miracle Mile Deli
4433 N. 16th Street, Phoenix, AZ
(602) 776-0992
miraclemiledeli.com
