Greek Sandwich

SERVES 2  

So, it may not look like much of a sandwich in this photo, but putting all of these ingredients between two slices of good bread... you really can't go wrong!  I included the Black Olive tempanade on mine, but didn't add it to Danny's sandwich and he had no complaints.  I think it just gives in a little extra flavor.  

Also, as a side note:  For meals like this where I'm only using 1/2 of an avocado and 1/2 of a red pepper, I go ahead and slice he remainder so it will be easier to use in the future.

INGREDIENTS: 
  • 4 slices of bread, preferably something substantial like 7-Grain of Nut-Oat
  • hummus, can be homemade or store bought
  • 1/2 sweet red pepper, sliced into strips
  • 1/2 avocado, sliced
  • lettuce pieces
  • 1/2 small shallot, minced
  • 1 T. crumbled feta cheese
  • black olive tempanade
  • s + p
DIRECTIONS: 
  1. Prepare each ingredient as instructed.
  2. Spread a generous layer of hummus on one slice of bread, and the olive tempanade on the other slice of bread.
  3. Start with the trickiest ingredient, in this case it is the red peppers.  (The hummus gives some stability for slippery veggies.)
  4. Layer the remaining ingredients on the sandwich.

Mediterranean Quinoa Salad

SERVES 2  

I packed this light meal for our lunches the other day, and it was delicious!  We were both plesantly surprised by the tastiness of this simple grain salad.  I did not have shallots, so I omitted these.  It ws still good, I just had to add a little bit more salt.


INGREDIENTS: 
  • 1/3 cup qunioa
  • Coarse salt and ground pepper
  • 1 cup grape tomatoes, halved
  • 1/2 cup fresh parsley, chopped
  • 1/2 small shallot, minced
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons olive oil
  • 1 ounce fresh goat cheese, crumbled
DIRECTIONS:
  1. Prepare quinoa with 1/4 teaspoon salt as instructed on package.  
  2. Combine cooked quinoa with tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.

Cranberry Almond Tuna Salad

SERVES 2  

This simple recipe is based on a Chicken Salad my mom, Debbie became known for when we were growing up.  The secret ingredient is the curry powder, adding extra flavor without having to use a lot of salt.  I can make two pyrex conatiners for us to take to work in less than 10 minutes.  So easy and refreshing!

INGREDIENTS: 
  • 1 can Albacore White Chunk Tuna (in water is best)
  • 2 celery stalks, roughly chopped
  • 10 grapes, green or red, halved long-ways
  • 1/4 cup almonds, chopped
  • 1 T dried cranberries
  • 2 T mayonnaise
  • 1/2 t curry powder
  • s + p
DIRECTIONS:
  1. Strain tuna, flake into medium-size mixing bowl.  Combine all ingredients.  Mix lightly, being sure not to smash the grapes.
  2. Season with s + p to taste.
  3. To keep the sandwiches fresh, I package the tuna salad seperately from the bread, cheese and lettuce.
  4. When it's lunch time, add the salad to the sandwich. Or, for a simple tuna melt, I remove the lettuce, add the salad to the bread and top with cheese.  Use a toaster oven to melt the cheese.  Add the lettuce, and enjoy!