01 | April | 2019 | On the Menu @ Tangie's Kitchen

Image April 1, 2019 Tangie Holifield

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April is National Grilled Cheese Month and what better way to celebrate then with some grilled cheese sandwiches paired with the Spring produce of the moment.

Cooking with the seasons means choosing fruits and vegetables that are at the peak of freshness and flavor. For the purposes of freshness, April is a fabulous month with many fresh options.

It should be noted that buying locally grown produce is always the best option. Local produce is less likely to be damaged, uses less energy to transport, and ripens more naturally. In fact, when fruits and vegetables have been allowed to ripen on the vine for consumption, it can taste sweeter and have significantly more intense flavor. And, locally sourced produce helps the local economy as well.

Whether your favorite cheese is Gouda, Mozzarella, Provolone, creamy goat cheese or just a plain old slice of Kraft American Cheese, there are a number of fruits and vegetables that can be used creatively in this classic sandwich. You can also use mushrooms. Although Mushrooms are neither a fruit or vegetable, technically, they are not even a plant but a fungus. Yes, a fungus that you eat. Although, they are often classified with vegetables, since, it is definitely not an animal. Chives can also add a nice flavor to grilled cheese. Technically, they are in the onion family but are more often used as an herb more than anything else. Sourdough, wheat, rye brioche and even plain old white bread works as the basic holders for this sandwich. And whether you use butter or mayonnaise to get that perfect crispy crunch, make sure your skillet or grilled press is hot!

This month we will feature a different twist on this iconic sandwich each week. Whatever you like and what ever you choose, you certainly will be delight.