INGREDIENTS: 8 thick slices of egg bread or whole-grain bread 2 tablespoons butter, softened 8 slices turkey 1 tablespoon walnuts, chopped 4 slices Havarti cheese 1/4 cup cranberry chutney METHOD: Butter one side of each bread slice. Turn 4 pieces butter-side-down on a work surface. Arrange 2 slices of turkey on each piece of bread....Read More

A twist on an old classic – adding a fresh pear slices to this panini takes it from mundane to memorable! INGREDIENTS: 4 slices Ciabatta bread 1 tablespoon honey mustard 6 slices ham (thinly sliced ham) 1 pear, peeled and thinly sliced 2 dashes ground black pepper 4 slices Havarti cheese 1 tablespoon soft butter...Read More

A comforting grilled ham and cheese sandwich turns divine with a figgy relish and other quality ingredients. You can interpret this sandwich any way you like, but I am fond of it with thin slices of prosciutto and buttery Toma cheese, a semi-hard cow’s milk cheese from the Aosta region of Italy. Sprinkle with a...Read More

This sandwich is very simple and startlingly good! The bread should be simple so it does not overwhelm the other flavors, and not too chewy or you will miss the soft textures of the buffalo mozzarella and squash blossom. And don’t forget to use a nice crunchy large crystal salt to finish. The bite of...Read More

INGREDIENTS: 1  7.75 oz. can premium salmon (Dave’s Gourmet is the best) 1/4 cup finely chopped onion 1/2 cup whole wheat bread crumbs 1 egg 1 tablespoon lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon rosemary, crushed 1/8 teaspoon pepper Vegetable oil Drain and flake salmon, reserving 2 tablespoons of liquid METHOD: Combine salmon,...Read More

The ultimate take on the classic American burger, and even more delicious with nutrient-rich mushrooms.  Mix in delicious Baby Bella (cremini) and white mushrooms for one of the tastiest burgers yet. INGREDIENTS: 1/2 pound mushrooms, cremini or white, or a mixture of both 2 tablespoons olive oil 1 pound grass-fed ground beef 1/2 teaspoon salt...Read More

This versatile falafel-flavored chickpea patty is loaded with flavor and is one of our all-time favorites. With a few slight changes in spices and sauces, the recipe easily adapts to Middle Eastern, Indian, or even Mexican cuisine. Add a few crunchy elements for texture, such as sunflower seeds or grated carrot, when the mood strikes....Read More

Canned chipotle peppers add a rich, smoky flavor to these black bean pocket sandwiches. INGREDIENTS: 1 tablespoon mayonnaise 3 tablespoons sour cream, or nonfat plain yogurt 2 teaspoons chopped chipotle peppers in adobo sauce 1 16-ounce can black beans, rinsed 3/4 cup chopped red onion 3 tablespoons chopped fresh cilantro 1 clove garlic, finely chopped...Read More

Chef Owen Snyder (affectionately known as “Papa O” around here) recalls a childhood favorite — “On cold days, our mother would fry up these sandwiches for my brother and me. We never forgot them and on holidays when our families get together we fry up a batch. We still use white bread (I know…), but...Read More