Asparagus Prosciutto & Ricotta Crostini with Arugula

My Opa (my grandfather) has sold his home and is moving in less than a month. Besides the many photo albums, fancy barware, and furniture that needs to be cleared from his home, is much of my immediate family's belongings. When we sold our family home almost four years ago, there were so many special treasures that we wanted to keep but had no room to store in our new tiny apartment. Alas, my poor Oma and Opa were left with a basement full of all our old memories (which may be a euphemism for "old junk") until we could figure out what to do with it all. Though we still haven't a clue what to do with all of our old mementos, the time has come to take it all back, which inevitably means a nostalgic walk down memory lane. 

Each time I see my mom I get a delivery of some of my old memories (*cough* junk!) for me to sort through and store in my own home. Though there's surely been a lot of useless crap that I've come across that I haven't a clue why I ever saved, there have been some really memorable and personal belongings that I'm so, so glad I held onto (or my mom coerced me to hold onto). The most special boxes I've come across so far are the ones that contain old sketchbooks! 

For as long as I can remember I have kept a sketchbook. Actually, I should correct that to for as long as I can remember I have kept numerous sketchbooks! I always have one for concentrated illustration, one for practicing my handwriting, one for scrapbooking, one for a journal, one for recipes, one for brainstorming, one for painting, one for - oh dear lord, there's too many to count, and you get the gist! The point is, I clearly have too many sketchbooks for my own good, but my sketchbooks are the main destination where I get to express myself in whichever way I so choose. Coming across an old sketchbook from University, when I first began my blog, was really interesting. Tucked between carefully-written song lyrics (so emo!) and drawings of quirky villains were brainstorming sketches of future recipes. 

It was so amazing to be able to look back on the many different recipe and flavour combinations that I had come up with while my blog was still so new and fresh. Some of them turned into great blog posts and recipes that I've shared right here, though so many of them have remained just a dream. Looking back, I can't help but want to kick myself for never making so many of these fantastic recipe ideas a reality! Though I can't turn back time, I can catch up by reigniting my inspiration for recipe development by making all of my old recipes concepts a reality! 

One of my old recipe concepts that I was really eager to create was a crostini topped with ricotta, roasted asparagus, prosciutto, and arugula. I could tell just by reading it that it was going to be great! I love this combination of ingredients for the way all of the different flavours and textures contrast with one another. I love how the creamy and subtle ricotta plays off of the super salty prosciutto, crunchy asparagus, and peppery arugula. These crostini made the perfect casual weekend lunch for my boyfriend Chris and I, though thanks to there beautiful appearance, these would also be fantastic served for guests! If you plan on serving these for friends and family when entertaining, I recommend making the ricotta mixture in advance and keeping in the fridge until ready to assemble so that you can whip these up in under 10 minutes when ready to serve! 

Note: I chose not to include ingredient amounts in this recipe to encourage you to learn how to taste and season on your own and be able to adapt this recipe from a lunch for two to a party for 10!

Ingredients:

ricotta

lemon zest

asparagus, trimmed

good quality bread (I like to use either a multigrain or light rye loaf from Stonemill Bakehouse), sliced thin

prosciutto

arugula

good quality extra virgin olive oil

salt and pepper to season

Maldon Salt, to taste (optional)

Directions:

1. In a small bowl, stir together ricotta (you will need about 1-Tbsp/crostini) with some fresh lemon zest (about 1-pinch/crostini) and some salt and pepper to taste. Keep covered in fridge until ready to assemble. 
2. Lay asparagus (2 spears per crostini) on a toaster oven-sized baking sheet and drizzle lightly with olive oil and season with salt and pepper. Roast at 350º in a toaster oven until tender (about 5-10 minutes). Cut each spear in half and set aside.
3. Toast bread until crisp and golden. 
4. In a small bowl lightly toss a handful of arugula with a very light drizzle of olive oil. 
5. Spread each toast evenly with ricotta. Top with asparagus and then a slice of prosciutto. Top with arugula and drizzle lightly with good quality olive oil and a light sprinkle of Maldon Salt. Serve immediately. 

Listening To:

Leon Bridges - River

Arugula & Egg Salad Crostini & How To Get Excited About Choosing "Yes" Foods

You know how every few months I go on a "health-kick" and write about 3-5 posts on my new healthy lifestyle, just to post about how I gorged on pie right after? Yeah, I'm right in the middle of one of those. 

While this may seem to be just another repeat of the same somewhat toxic pattern of healthy vs. unhealthy eating that I've gone through more times than I can count, what sets this time apart is my expectations of myself and my perspective. Previously whenever I would begin a new health kick, I would start by cutting out the bad foods, the foods that were absolute no-no's for my new diet. That, my friends, would be mistake number one. Instead of taking the time to focus on the "no" foods, I should have changed my perspective to get excited about all of the vibrant and flavourful "yes" foods that I was opening up my palate to! How could I ever expect to keep up a healthy diet with such a negative perspective? The trick I've found is to find new ways to get excited about all of those yes foods! 

So how does one get excited about clean eating? I mean, kale and lentils aren't exactly the most thrilling ingredients on paper, so what can we do to encourage ourselves to reach for ingredients that aren't hanging out at the "cool table" as opposed to the easy, ready-to-eat, big flavour bombs that can satisfy in seconds? I believe that for many people, myself included, the key to getting excited about healthy eating is all about convenience and building flavour. 

The only way that I can keep up a healthy diet is by having healthy, flavour-building ingredients right at my fingertips every single day. Sure, that maybe means taking an extra trip to the grocery store each week to stock up on fresh items like leafy greens, fruit, vegetables, and protein, but there are also so many other ingredients that you can keep  for months in your pantry or your freezer that can help to layer flavour for healthy meals and snacks. Nuts, seeds, dried fruit, coconut, oils, dried herbs,  spices, mustards, and more are all fantastic ingredients for adding a big punch of flavour and texture to a dish in mere seconds! 

I like to take the time at the start of each week to toast up a batch of mixed nuts and coconut to store in airtight containers to have on hand all week to dress up salads, yogurt and chia seeds bowls, soups, stir-fry's and more! Think about it, are you really going to choose a plain mixed green salad that will still take at least seven-minutes to prepare over a juicy and hot burger that you can pay $1.99 for and have ready in less than 2-minutes? If you have those healthy and flavourful ingredients prepped and on hand that can turn that bland mixed green salad into something spectacular, you just might! My go-to quickie salad has become greens tossed in a homemade dressing (prepped in advance) with toasted mixed nuts, dried cranberries and figs, homemade croutons (prepped in advance) and some sort of fruit (apples, mandarin oranges, and berries are all great options!).

This weekend when a late afternoon hunger storm hit my belly, I was tempted to rush out and grab my favourite $2.99 bacon and cheddar perogies with sour cream at the local Hungarian takeout joint. Just as I was about to reach for my coat to give in to the temptation of sautéed bacon, potatoes, and onions, I remembered all that prep I had previously done in the week and realized that I already had a fantastic lunch in the works! With pre-boiled eggs in the fridge, as well as some arugula, and green onions, I could see how easily I could have a delicious lunch ready in less time than it would take me to go out and purchase pre-made perogies. No, an egg salad sandwich doesn't sound as appetizing as bacon and cheddar perogies slathered with sour cream, but an an egg salad crostini with Koslik's Triple Crunch Mustard, and green onions, topped lightly dressed arugula, extra virgin olive oil, fresh-cracked pepper, and Maldon salt sounds pretty freaking wonderful if you ask me! Again, it's all about building the flavour! 

I began with delicious Prince Edward County Rye bread and spread some rich grass-fed butter on top to prevent any sogginess from the egg salad. The egg salad was seasoned to perfection with more than just salt and pepper, but with Koslik's Triple Crunch Mustard, mayonnaise, and green onions. The arugula garnish was given the same amount of care as the rest of the dish, by being tossed in a light lemon vinaigrette (literally just lemon and olive oil with salt and pepper). The whole dish was finished off with a little bit more fresh cracked pepper, Maldon Salt (a crystallized finishing salt that provides both texture and a "clean" salt flavour), and a light drizzle of extra virgin olive oil. As you can see, this dish is all about building flavour on flavour, and texture on texture, which makes the final result irresistible, satisfying, and positively delicious! Perogies who? Sorry, forgot all about those potatoes and bacon, this crostini is just too good! 

Listening To:

Formation - Beyoncé

Sloppy Joes

Damn, when I was little I sure had it good! Of course I was sadly unaware of it at the time, but I was so incredibly fortunate growing up to have two parents that were awesome cooks! I suppose I just figured that all parents cooked like that and I never quite put two and two together and realized why all my friends wanted to come over to my house for dinner. My parents are often at their best in the kitchen, moving around the space as though they are performing a choreographed dance, tasting, mixing, and searching out ingredients instinctively knowing each others tastes and wants. They didn't just cook out of necessity, they cooked because of their passion for good food, good flavours, and the feeling you get when you enjoy a great dish. This lead them to discover new dishes to serve to my sister and I all the time. You would have thought we would have been in our absolute glory having meals like that all the time, but naturally the grass is always greener on the other side. I remember watching commercials for Hamburger Helper and longing to try that cheesy meaty dinner from a box, totally baffled that my mom had never wanted to buy it. The same went for frozen dinners, I thought it was just so cute and cool that each dish had its own little compartment in the plastic like your plate was made for meal. I swooned over the scene in It Takes Two with the Olsen twins when the character Alyssa ate her first Sloppy Joe, wishing that I could take my first bite of that messy concoction along with her! Alas, we never had meals like that in the Rose house.

Now into my twenties, often having to come up with something on my own before running out the door, or picking up the slack with the cooking when the parentals are busy, I certainly appreciate those regular home cooked meals from my past. You will never find one of those classic frozen dinners in my fridge, and I will never serve them to my own family. Although I'm still mildly curious about Hamburger Helper, the appeal is gone and I have still never tasted it. Now Sloppy Joes, on the other hand, are a totally different story. My interest in Sloppy Joes has remained just as strong over the years, despite the fact that up until a few months ago when I made this dish (jeeze another overdue blog post!) I had never even tasted a Sloppy Joe before. I think it had something to do with all that messiness and sauciness that just had me hooked! The time had come for me to fulfill my lifelong dream of having a Sloppy Joe for dinner! Just as I had imagined and heard, I whipped up the Sloppy Joes so incredibly quickly, using a recipe as a guideline and tasting and adding ingredients as I went. Just as I had always imagined, the Sloppy Joes were delicious! Served on a soft bun, the fresh bread soaked up the delicious sweet and spicy sauce that enveloped the savory ground beef, with texture in every bite from crunchy sweet yellow bell peppers. My parents both loved their Sloppy Joes and wondered aloud why they had never made them for my sister and I growing up. My future children (NOT ANY TIME SOON!) are definitely in for a treat!

Ingredients:

1/2 yellow onion

1 lb ground beef (lean)

1/2 yellow pepper, diced

1/2 cup chili sauce

1/2 cup barbeque sauce

1 tsp prepared yellow mustard

1 tsp garlic powder

2 tsp brown sugar

chili powder, to taste

salt and pepper, to taste

soft buns for serving

Directions:

1. In a medium skillet set to medium heat, sauté the onion until translucent. Add the ground beef and yellow pepper and continue cooking, while breaking up the meat with a spatula, until meat has browned. Drain off any liquids.

2. Stir in the chili sauce, barbecue sauce, prepared yellow mustard, garlic powder, and brown sugar. Taste and season with chili powder and salt and pepper according to taste. Reduce heat and simmer for 30 minutes. Serve hot on fresh soft buns.

Listening To:

Nutella and Apricot Panini

We all deserve a little something extra special once and again. Something to lift our spirits just a bit, to put a smile on our face, and let us forget about the days worries for just a few moments. I'm sure it comes as no surprise when I say that when I feel like I need a touch of something out of the ordinary to perk up my day, I always treat myself in the form of food...and well, oftentimes a drink as well!

This week when both my mom and I needed a pick me up after a stressful week I offered to make us sandwiches, but not just any type of sandwiches, I'm talking about Nutella and Apricot Paninis (insert applause here). My mom sounded a little skeptical of the combination at first, but when I brought out a plate full of warm and toasty sandwiches, oozing with melted chocolate hazelnut spread, and the smell of chocolate, apricots, and toasted bread wafting off of the plate, she knew, just as I had, that this one was a winner. Give this one a try, I promise you'll be thanking me after.

Tip: I don't have a panini press so I use a grill pan weighed down with a heavy pan on top. I'll toast one side of the sandwich with the pan weighing the bread down on top (and pressing with my hands to help), then flip and do the same with the other side.

Ingredients:

2 slices Challah bread (or other bread of your choice)

about 2 tbsp Nutella chocolate hazelnut spread

1 fresh apricot, quartered

a few toasted hazelnuts, chopped

about 1-2 tbsp butter

Directions:

1. Spread Nutella on one side of both slices of bread. Top one slice evenly with apricot slices. Sprinkle evenly with hazelnuts. Top with other slice of bread and butter both sides. Toast in a panini press until bread is toasted and slightly crunchy and chocolate has melted. If you don't have a panini press see tip above.

Listening To: I Feel You - Sam Roberts

Saucy Pulled Pork

Few things in life can put a bigger smile on my face than pulled meat. Pulled pork, brisket, you name it, I love it all! You may have seen on my Twitter that last week I went to get my haircut, purely for the excuse to swing by a sandwich shop down the street from my salon that makes my favourite pulled meat sandwiches in all of Toronto. Now that's love! What I love even more is how insanely easy pulled meat is to make! Who would have thought that something so delicious, flavourful, tender, and abundant could be an absolute cinch to make? The trick here is to slow cook your meat.

Cooking your meat slowly in a flavourful braising liquid allows you to throw everything in a pot, and forget about it till dinner time! Amazing, no? Slow cooking your meat results in incredibly tender meat that you can literally shred apart with your fork, while intensifying all of the flavours from the braising liquid. As much as the slow cooking process makes the dish, it's really important to start with a really flavourful braising liquid.

This will be my family's third attempt at making pulled pork (the first two times my parents made it, this time me, with the help of my sous chefs mom and dad!), and there is no question this round was definitely the best! Through layering sweet and spicy ingredients, my pulled pork ended up having a really complex flavour that woke up everybody's taste buds! I also let the shredded meat cook in the sauce for an additional 1/2 hour (rather than serving the meat immediately after shredding) to reduce the sauce and allow the shredded meat to soak up all that moistness. So we have incredibly flavourful and easy, could it get any better? Oh yeah baby it sure does! For all of you out there on a budget, this is the perfect Sunday supper for you! Pork Shoulder is an inexpensive cut of meat, and because shredded pork is ideal on sandwiches, you're able to feed a family of four at dinner, and still have leftovers for lunch the next day. I also like to toss in some potatoes and carrots, which are also inexpensive, to extend this meal even further. I serve up half sandwiches the first night with the veggies, then full sandwiches the next day. This is one dish I promise you you will go bananas over!

Tip: Have a party coming up? Why not serve up little pulled pork sliders! Perfect for entertaining, pulled pork allows you to spend time with your guests rather than over the stove.

Note: If you don't have a slow cooker, you may use a dutch oven, just make sure to check up on your pork throughout the day.

Ingredients:

2 pounds pork shoulder, silver skin removed

salt and pepper to season

2 tbsp vegetable oil

2 onions, diced

2 garlic cloves, minced

2 bay leaves

3 tbsp chili powder, separated

2 tbsp red wine vinegar

1/2 cup chili sauce

1 tbsp worcestershire sauce

2 tbsp brown sugar

1 can coca cola

1 (12 oz) bottle barbeque sauce

3-4 large carrots, peeled and cut in half widthwise (optional)

4-5 small potatoes, quartered (optional)

soft white buns for serving (optional)

Directions:

1. Sprinkle pork with salt and pepper. In a large pot or dutch oven, heat oil over medium-high heat. Add pork to pot and brown on all sides. Transfer to slow cooker.

2. Add the onions, garlic, bay leaves, and 1 tbsp of chili powder to the large pot or dutch oven. Fry, stirring occasionally, until the onions are softened. Add the red wine vinegar and scrape up browned bits from the bottom of the pot with a wooden spoon. Add the chili sauce, worcestershire sauce, brown sugar, and the remaining chili powder. Stir to combine.

3. Pour the can of Coca Cola over the pork in the slow cooker. Pour in the barbeque sauce. Add the contents of the pot and stir to combine. Add the carrots and potatoes (if using) and push down so they are enveloped in the sauce.

4. Cook on low for 6 hours. Remove pork from slow cooker and set on a baking sheet (to catch any liquids) and, using two forks, shred the pork. Add the pork back into the slow cooker and cook on high for another 30 minutes. Discard the bay leaves and serve pork with vegetables and soft white buns for pulled pork sandwiches.

Listening To: Glass Table Girls - The Weeknd

Click here to download the whole The Weeknd mixtape House of Balloons.

Open-Faced Fried Egg Sandwich with Avocado and Tomato

Often my breakfast dictates what kind of day im going to have. For instance, if I start my day with a bowl of cereal, it's likely to be a long and dull day. Whereas starting my day with bacon, eggs, and toast means my day will be beautiful...and there's never such a thing as skipping breakfast in my world...I might as well not leave my bed at all if that's the case. So you can imagine how fantastic my day turned out when I started it off with this winning breakfast sandwich! Crisp, toasted country bread lays the base for fresh and juicy tomatoes and creamy avocado, generously sprinkled with the bright flavour of torn cilantro leaves, and topped with a runny crispy-edged fried egg. If only every day could start as beautiful as this!

Ingredients:

a slice of fresh bread (I used a country loaf)

butter

1 avocado, sliced

4-5 cherry tomatoes, halved

about 1 tbsp fresh cilantro, torn into small pieces

olive oil

1 egg

freshly ground salt and pepper

Directions:

1. Lightly butter bread slice on one side. Top evenly with avocado slices, halved tomatoes, and cilantro leaves. Set aside.

2. Drizzle a small pan with olive oil. Set to medium-high heat. When hot, crack in the egg. As the egg is setting, season with salt and pepper. Let egg fry until the white is cooked, the white edges are crispy, and the yolk is still slightly runny.

3. Carefully place fried egg on top of the avocado, tomato and cilantro bread and eat!

Listening To:

Kanye West & Jay-Z - Monster (feat. Rick Ross, Nicki Minaj & Bon Iver) (Prod. by Kanye West)

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Avocado on Toast

It seems like Summer has come a little early in Toronto, and I certainly have no problem with that! Almost nothing could make me happier than putting away my sweaters, socks, and coats for a few months and bringing out my dresses, shorts, and bikinis! For the last week or so, when not working, I've been taking advantage of the beautiful sun and overwhelming heat by lounging by my pool. Lying in the heat all day and frolicking about in a pool can make it easy to neglect your meals. I know that when I'm in the heat, the last thing I want to do is devour a huge, filling meal. Being the Foodie that I am, I never allow myself to skip a meal (or even a snack for that matter), so I try and look for lighter and healthier alternatives that will leave me feeling satisfied, but comfortable and energized at the same time.

With a big bag of fresh avocados in my kitchen, it was easy to find inspiration for this simple, and quick lunch. Although many people associate avocados as being one of the most fattening fruits, it is in fact very good for you. Avocados are packed with healthy fats, that are actually great for your body. Avocados enhance your bodies ability to absorb beneficial carotenoids (which work as antioxidants and aid in disease prevention). They are also full of fiber, which leaves you feeling more full and satisfied, as well as oleic acid, which activates the part of your brain that makes you feel full, this is all even more effective when spread on top of a fiber rich whole grain bread. Which is exactly how I prepared this light lunch. The natural creaminess of the avocado makes this fruit ideal for spreading on top of toast. It's subtle flavour is enhanced by the tanginess of fresh lime juice, the fruitiness of great olive oil, and the saltiness of parmesan cheese. I promise you, you wont be reaching for the bag of chips after this light and delicious lunch!

Tip: Here is one of those times that you should bring out your best quality olive oil. The fruitiness of great quality olive oil enhances the delicious natural flavours of the avocado.

Note: I know "squeeze", "drizzle", and "sprinkling" aren't exactly technical terms when determining the amount to put into your dish, but that's the beauty of this meal. It is so simple and quick that you don't need to bother with measuring anything!

Ingredients:

1 ripe avocado, seeded and diced

a squeeze of fresh lime juice

a grating of fresh parmesan cheese

a drizzle of extra virgin olive oil

a sprinkling of sea salt and freshly cracked pepper

1 slice of whole grain or whole wheat bread

Directions:

1. Place bread in toaster oven and toast till you reach desired toastiness.

2. While toast is browning, place the avocado dices in a small bowl, and mash with a fork.

3. Spread on toast and squeeze over fresh lime juice. Drizzle over some olive oil, and top with grated parmesan and salt and pepper.

Listening To:

Kanye West - Power

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Hangover Helper Breakfast Sandwich

Last week I went out for a friends birthday (who also happens to be a fellow foodie and made beautiful cupcakes for the occasion!), and as much as I had fun during the birthday celebration, the next morning I wasn't feeling too hot.  Why is it that no matter how much I try to take care of myself during the evening, and as little as I may drink, I still wake up feeling like I just got run over by a truck?! I think it has something to do with the craving of comfort.  What a great excuse to sleep in, eat a big and comforting breakfast, and spend the day watching old movies!  My Hangover Helper Breakfast Sandwich is the perfect dish for indulging yourself in comfort, and, along with an advil, can help to get rid of that nasty hangover, and have you thinking about all the fun you had the previous evening! 

There are many different ways for making a breakfast sandwich, so I encourage you to experiment.  For instance, I normally top my sandwich with slices of bacon, but this time I decided to switch things up and try slices of prosciutto.  What a delicious experiment that was! You may also want to try out different types of cheese.  For example, swiss cheese, goat cheese, brie, boursin, jarlsberg, the options are endless!  You could also try adding different combinations to your egg, or flavour up your mayonnaise.  I also use a little trick when making my sandwich that some may frown upon, but to most will love!  I like to cook my eggs for a sandwich in the microwave so that I can form it to fit my bun perfectly.  I cook the egg in a microwaveable container the same size as my bun or bread so that it will not spill over the sides and will be easier to eat.  This tip is also great for a hangover because it means less work, mess, and stress.  The egg comes out perfectly cooked, while still remaining moist.  To anyone who is skeptical of the microwaved egg, just give it a try, I used to be skeptical myself. 

Tip: To make garlic mayonnaise, simply add a little pureed garlic to your mayonnaise and stir to combine.

Ingredients:

1 bun or 2 slices of bread of choice (I used a challah bun)

1 tbsp garlic mayonnaise

1 egg

about 1 tbsp fresh herbs of choice, chopped (I used basil, parsley, and chives)

1 pinch red pepper flakes

1 tsp milk

2 slices cheddar cheese 

2 slices prosciutto

several leaves of fresh spinach

2 slices tomato, or several sliced cherry tomatoes

salt and pepper to taste

Directions:

1.  Prep and chop all ingredients.  Place cheese slices on bun or bread and toast in toaster oven until cheese is melted and bread is lightly browned.

2.  While bun is toasting, break egg into a bowl and whisk with fresh herbs, red pepper flakes, salt and pepper, and milk.  Place in a microwaveable dish the size of your bun and cook for 1 minute.

3.  Once bun is toasted, spread the naked slice with mayonnaise.  Top the bread with the cooked egg, followed by the tomatoes, prosciutto, and spinach, and season with salt and pepper.  Hangover be gone!

Egg Salad Sandwich

I woke up yesterday to see a big bag of amazingly fresh looking challah buns! I wish I knew who invented the challah bun, because honestly, whoever did is my hero! They have so much flavour with a touch of sweetness, and when they are fresh, they are out of this world delicious! One of the best things to make on a challah bun, in my opinion at least, is an egg salad sandwich. Challah is a type of egg bread, so naturally, I think that egg salad and challah buns go hand in hand. I know a lot of people who just make their egg salad sandwich with mayonnaise, mustard, and salt and pepper, but that just doesn't do it for me. I like to brighten up the creaminess of the egg with the bold flavour of fresh herbs, and add a touch of spice with paprika.

Tip: When putting the egg salad on your bun or bread, add a big scoop to the middle of your bread leaving the sides free from salad. When you add the top piece of bread and cut it or bite in, the salad will naturally spread out, making less of a mess.

Tip: To add more texture to your egg salad, add chopped celery.

Note: I am a big believer in fresh and natural ingredients, so I usually prefer to use Hellmann's mayonnaise rather than Miracle Whip, but in sandwiches I do like the zesty flavour that Miracle Whip has. You may use whichever you prefer.

Ingredients:

2 hard boiled eggs

1/4 cup mayonnaise

2-3 tbsp mustard

1 tsp paprika

1 tbsp green onions (scallions or chives)

1 tbsp fresh dill

salt and pepper

pieces of lettuce

Directions:

1. Using a fork, break up eggs to reach desired consistency.

2. Add in mayonnaise and mustard and stir to combine. Add the rest of the ingredients (minus the lettuce) and once again stir to combine. Season with salt and pepper.

3. Place one large scoop of salad in middle of bread or bun and top with lettuce pieces and other half of bun or bread (see above for tip).

Tea Sandwiches

Does it get more classy than afternoon tea with a close friend and petit sandwiches? Oh what a lovely way to spend the afternoon and catch up with a friend.  I don't know about you, but when I'm catching up with a friend, a quick bite to eat turns into several hours of continuous snacking. Somehow we never run out of anything to say and a large meal just tends to get in the way of our conversation.  Either your meal begins to get cold as you are telling a story, or you risk a serious class faux pas by telling your story with a bite of food still in your mouth! That's why an afternoon tea is the perfect environment for catching up! These dainty tea sandwiches allow you to take your time with your meal, which lets you enjoy the conversation just as much as the food.  

Tea sandwiches are very simple, quick to prepare, and generally do not require much ingredients.  Cucumber cream cheese tea sandwiches, in my opinion, are always a staple at any tea time, but from there I like to experiment with other types of sandwiches that will be served. Today I made a prosciutto tomato and bocconcini tea sandwiches to go with the cucumber ones. I always like to have a good balance of both vegetarian sandwiches as well as meat ones.  I had some leftover mini caprese salad that needed to be used up, which I thought would taste delicious with some salty prosciutto.  To add a bit more distinction between the two sandwiches, I chose to pan fry the prosciutto ones as well.  

Note: Both the cucumber cream cheese tea sandwich and prosciutto tomato and bocconcini tea sandwiches should be served immediately.  If left out, the cucumber sandwich will get soggy and the prosciutto sandwich will get cold. 

Cucumber Cream Cheese Tea Sandwiches

Ingredients:

brown bread (preferably rye and thinly sliced)

cucumber

chives, chopped

cream cheese

salt and pepper

Directions: 

1.  Spread cream cheese on each slice of bread.  Amount of cream cheese depends on the thickness of the bread.  Set aside half of the bread slices.  Sprinkle chopped chives over the remaining half of the bread slices and cream cheese (you may also mix cream cheese and chives together before spreading).

2.  Using a mandolin, thinly slice cucumber into rounds.  If you do not have a mandolin, carefully slice cucumber with a very sharp knife.  Using a paper towel, gently dry off any excess moisture from the cucumber slices.

3.  Place cucumber evenly on top of cream cheese and chives.  Season with salt and pepper, and top with the reserved slices of bread with cream cheese. Carefully trim away crusts and cut into small rectangular or triangular sandwiches. 

Prosciutto Tomato & Bocconcini Tea Sandwiches

Ingredients:

brown bread (preferably rye and thinly sliced)

prosciutto

grape tomatoes, sliced

bocconcini, sliced

basil, chopped

balsamic vinegar

olive oil

cream cheese

butter

Russian mustard (honey mustard works just as well)

salt and pepper

Directions: 

1.  Mix together tomatoes, bocconcini, and basil with a mixture of balsamic vinegar and olive oil, just enough to coat.  

2.  Set aside half of the slices of bread.  On the remaining slices, spread mustard.  Top evenly with prosciutto, tomatoes, bocconcini, and basil, making sure to drip off excess vinegar and oil. Season with salt and pepper.

3.  On the plain bread slices that were set aside, spread a thin amount of cream cheese.  Top prosciutto topped bread with cream cheese topped bread.  

4.  Butter sandwiches on both sides and pan fry on medium, until bread is toasted and cheese has softened. 

5.  Carefully trim away crusts and cut into small rectangular or triangular sandwiches. 

Brie and Apple Sandwich

Mmmm I woke up this morning to the smell of croissants baking in the oven! Does it get much better than that?...well, I guess it would have been better if they were homemade croissants, but these ones were frozen. They ain't the real thing, but these frozen croissants came pretty close. If you can find ones that taste close to the real thing (and not like they just burst out of a tube!) they are great to keep on hand in the freezer. These particular ones are from The Grande Cheese Store....great store, but be sure to wear a clothes pin on your nose...it's stinky! Williams Sonoma also sells ones that are supposed to taste very good.

So, how do you make a buttery croissant even more decadent? Why add creamy brie of course! One of my favourite toppings for brie is red pepper jelly. You can find it jarred in most grocery stores. The brand of red pepper jelly I use is from Something Special Deli Foods Ltd. and it is one of the best one's I have tried. The red pepper jelly adds a sweet and spicy flavour to the sandwich. To add a little crunch, I used a mandoline to thinly slice an apple to layer on top. Green apples work best in this sandwich but if you only have red apples on hand (as I did), that works fine as well.