Saturday Sandwiches

What is a Saturday sandwich? At the most basic level, it’s a veggie sandwich. But it’s also a sandwich that takes time to construct and therefore represents the leisurely way we try to spend our time on the weekends. Saturday’s are a time to hang out, run errands, play outside and enjoy lunch all together…

Hummus Veggie Pita Sandwich

What’s for lunch?! Peanut butter and jelly is the old standby. Salads are a step up. But what if you’re feeling really inspired?! You want all the veggies of the salad and the complete, comforting satisfaction of peanut butter and jelly. I’m not suggesting a PB&J salad. I don’t even know what that would be….

The Omelette Sandwich

Occasionally we take risks. When it comes to food, if the risk results in failure, then you’ve wasted food and consumed a bad meal (I don’t know which is worse). This time, the risk was completely worth it. Who knows where the idea came from, but as I was assembling my usual turkey sandwich, an…

An American Classic (with a twist): Grilled Cheese

Growing up, my dad would make me a “squished sandwich” instead of grilled cheese because I didn’t like melted cheese. Here’s how it worked: we’d slice some cheese and set it aside. Then toast some wheat bread until it was almost burnt. Take the slices out of the toaster, place the cheese in the middle,…

Flank Steak Panini’s

Ever since I started cooking after college and experimenting with new recipes about two years ago, this panini has always been at the top of our list of favorite dishes. The recipe is pretty easy, but it took a few tries to get the steak cooked and sliced just right. At the end of the…

Apples, Apples and more Apples

It’s fall. The leaves are changing colors. It’s a time for figs and pears; sweet potatoes and leeks. But most of all it’s time for apples! Apple cider, apple-walnut muffins, apple pie, apple anything! To make the most of this apple season, friends and I went apple picking at Larriland Farms in Columbia, Maryland this…

Chicken Sausage Spinach Panini’s

I improvised a lot with this recipe from Fine Cooking. Based on what I had and what we like to eat (I’m not a huge fan of prosciutto as the original recipe calls for). A bit of a change: the original recipe is in the link above, my improvisations and additions are in the ingredients…