PREVIOUS "TODAY'S SPECIAL" Ideas:


05/08/06: Fruity Energy Sandwich

For fast energy, great protein and tart, sweet deliciousness, try a whipped peanut butter and honey sandwich with slices of fresh green apples and mandarin sections! Serve it on a multi-grain, sliced bread for wholesome goodness and just the right coarseness to hold up to the fillings! Enjoy!

05/08/06: Veggie Pita Pocket

Take a pita pocket bread and load it up with fresh spring veggies for a quick, powerful, healthy snack!! Add tomatoes, chopped green onions, a bit of feta cheese, chopped calamata olives, fresh basil and try some chopped fennel (some stores sell as anise) or radicchio for crunch! Top these with your favorite salad dressing or light olive oil and a dash of red wine vinegar and toss! Spoon into your pita bread and enjoy with a crisp glass of Cabernet Shiraz. YUM!!


05/05/06: Memphis-style Barbecue Sandwich

Try serving a barbecue sandwich - Memphis Style!
Pulled or (cleaver) chopped pork that has been slow-cooked and a thousand times basted (with a touch of the crunchy skin included) topped with sweet, finely chopped cabbage coleslaw and served on an inexpensive (best dollar store find) hamburger bun. An optional splash of hot sauce or the "hot" version of the barbecue basting sauce to taste. YUM!

05/03/06: Provencal Veggie Wraps
Take those tortillas you have lying around and leftover from your last Mexican Fiesta night - or Cinco de Mayo celebration. Lay the tortilla (or a lavash) flat on a plate or clean surface. Spread some light cream cheese that you have seasoned with some fresh or dried herbs (rosemary, tarragon, thyme or basil). Then, make it a "provencal" wrap by adding chopped calamata olives, watercress or mesclun mix, grated carrots and fresh grape or strawberry tomatoes. Meat is optional - try strips of prosciutto or smoked ham.

04/21/06: Continental Chicken Sandwich

Take a warm, yeasty ciabatta and layer swiss cheese, crispy Romaine lettuce, heirloom or roma tomato slices, carmelized vidalia onions, sauteed crimini mushrooms, your favorite spicy mustard and a teaspoon of pico de gallo with a moist and tender chicken breast! Cradle this sandwich in your panini grill or on a hot cast iron skillet and press with another heated skillet just long enough to melt the cheese and get some color on the ciabatta.

Best known as the Chicken Continental Sandwich in the Western (Arizona, California) region of the U.S., this is a tasty idea for baked or rotisserie chicken leftovers.