Weekly Sandwich: "Grilled Brie"

by
Foodie Fish

Is it sweet? Is it savory? Is it breakfast? I don't know. All I know is that this delicious grilled cheese is gooey and flavorful.

Personally, I love cinnamon. The aroma is PROVEN to lift one’s spirits. Well cheese naturally makes me happy, and with cinnamon? Ah, heaven in a bite. I love the way the cheese oozes out of a grilled cheese and it just melts as your eating it. This may not be your conventional all-American grilled cheese, but if your adventurous and looking for new flavors, you have got to give it a try.

INGREIDIENTS

· 12 ounces of quality brie (choose one with a mild and buttery flavor)

· 4-6 thin slices of a Granny Smith apple

· 2 slices of oatmeal bread

· 1 tablespoon of butter

· 2 teaspoons of cinnamon

· 2 teaspoons of clover honey (or any type of non-flowery honey)

DIRECTIONS

1. Build the sandwich with the brie, apple, and bread

2. Place in a skillet over medium heat. Cook until the bottom is golden and the cheese begins to melt. Carefully turn the sandwich and cook until golden and the cheese has melted completely

3. Plate the sandwich, and while it is still hot sprinkle the cinnamon on the sandwich and drizzle the honey over it

Weekly Lunch Recipe

by

Foodie Fish

The Mean, Green, Peanut Butter Sandwich

Ingredients

· Ripened Banana

· Kiwi

· Part-skim Cream Cheese

· Organic Creamy Peanut Butter

· Oatmeal bread

Directions

Mash one banana with one tablespoon of cream cheese into a creamy yet chunky mixture. Put the spread/mixture on one slice of bread. Spread peanut butter on the other slice of bread. Peal and slice the kiwi and assemble your sandwich!

Weekly Lunch Recipe

by
Foodie Fish

Well at times there is nothing better than your classic sandwich. You know—bread, cheese, meat? So I was in the mood for the old fashioned sandwich, but I still want great flavor. All the flavor of this sandwich comes from the meat component, so I would suggest using some sort of roasted meat with color on the edges. That usually means it was covered with spices. The meat I used was spicy, sweet, and sharp:

• Sharp Cheddar Cheese
• Peppercorn roasted turkey
• Romaine Lettuce
• Multigrain bread

Simple and delicious. Serve with a pickle for the full effect.

Weekly Lunch Recipe

by
Foodie Fish

Who doesn’t love a good pita pocket? I admit that I’m not a big fan of pita myself. I have always had a tendency to like foods too often associated with health nuts or dieters such as frozen yogurt (as an ice cream purist myself). But these pita pockets are loaded with beans, lettuce, and feta cheese. Those are just a few of my favorite ingredients.

Minted Veggie and Feta Pita Pockets:

· Sliced pita bread (to make the pocket)

· Romaine lettuce

· Feta cheese

· Red bell pepper

· Canned organic garbanzo beans

· Scallion

· Fresh mint

· Roasted ground cumin

· Cayenne pepper

Line the pita pocket with torn pieces of romaine. Mash garbanzo beans, then combine it with minced red bell pepper, chopped scallion, and chopped fresh mint. Season with cumin and cayenne to taste. Crumble the feta cheese, then add it to the mixture. Stuff all of that into your pita pocket and enjoy!

Weekly Lunch Recipe

by
Foodie Fish

Oh how I love me some cheese. This recipe is simple, and flavorful. There is plenty of texture going on in this lunch as well.

Cottage Cheese Salad:

· ½ Cup of Cottage Cheese

· 2 Tablespoons of Sour Cream

· 2 Teaspoons of Ranch seasoning

· ½ Teaspoon of Black Pepper

· Small cucumber

· Green pepper

· Red tomato

Serve with pine nuts and white, multigrain, or whole wheat bread

Weekly Lunch Recipe

by
Foodie Fish

Don’t you feel it? Spring is coming!!! I can already see the sun shining brighter, the temperature getting warmer, and the skies becoming clearer. I was in the mood for something fresh tasting and using delicious fresh spring ingredients. It was also my time for something other than a sandwich:

Insalata Caprese Platter

• Italian plum tomatoes
• Fresh Mozzarella
• Basil off the vine
• Extra-virgin olive oil
• Aged balsamic vinegar
• Black pepper
• Kosher salt
• Minced garlic
• Whole wheat minne toasts on the side
• Tuscan or Sicilian spice blends work well with this recipe


While I’m at it, I might as well mention some of my favorite places to get some of the finest ingredients. D’Angelo’s Italian market/eatery has the best Italian cheeses. The ricotta that they use in their cannolis and pastas make their foods delicious. In my lunch, I used their amazing artisan fresh mozzarella. To get the best taste from any recipe, it takes incredible ingredients. So would suggest getting handmade mozzarella.

When it comes to olive oil, there are also different flavors you could try. Carter & Cavero Old World Olive Oil Company has an amazing and broad selection of both olive oils and vinegars. They treat olive oil as an art, with olive oil tastings and all sorts of flavors. They have a broad range of specialty infused olive oils including basil, garlic, white truffle, and even blood orange. A citrus oil would not completely match this recipe, but feel free to experiment!

Weekly Sandwich

by
Foodie Fish

Hey all! Well I’m still in school here, so every day I bring lunch. Every week for lunch I make a different sandwich. Being someone who wants nothing but gourmet all day, I make me a delicious delectable sandwich recipe for each week based on my personal tastes. My weekly sandwiches are also geared towards the healthy side, since I got to eat something nutritious to keep me going for my track practice.

This week I made tuna salad. I usually hate tuna salad since I don’t eat much fish and hate mayonnaise. However, I have found this particular sandwich absolutely delicious:

· I use fresh multigrain bread from Wegman’s

· Light white sandwich tuna

· Shredded carrots

· Alfalfa sprouts

· Amazingly flavorful freshly grated parmesan (it gives the sandwich a LOT of flavor!)

· Cottage cheese which holds the sandwich together, instead of mayonnaise

· For extra flavor, add dill or marjoram