Lunch ideas | Apple Crumbles

Yellow Split Pea Salad with Caponata

Do you ever give yourself a pat on the back for that experimental recipe that turns out so good? If not, you should. I do. This recipe is one of those “HAIL TO THE CHEF!” kind of recipes. The base of the recipe is a lot of fresh vegetables with cooked split yellow peas. The complexity of taste and texture comes from adding 7 oz of Caponata and marinated artichoke. Complex but light. Vibrant but simple. Serve chilled or at room temperature and finish with a drizzle of balsamic glaze. *I even added 1/4 cup to some Eggbeaters and made [...]

By Joanne|2014-08-04T18:49:55-04:00August 4, 2014|Salads|2 Comments

Take Time Off and Smoked Salmon Pizza

I took it easy this past weekend. I ran 3.3 miles on Saturday and 6 on Sunday. My legs are not quite back to where I need them to be for good training runs. I’ll continue with just a few easy days of running until the tightness goes away. It’s tough to decide how to train for the Goofy Challenge in January. I’ll be running the Disney half marathon on Saturday with Ted so it won’t be a serious run and I expect we’ll be walking and taking our time. Sunday is the full marathon but, again, I’m not trying [...]

By Joanne|2012-10-14T17:01:52-04:00October 15, 2012|Quick Meals|3 Comments

FOFF Egg Salad Sammies

This recipe was adapted from Carla Vavala’s book Fusion of Food and Friends. Found on page 50, it’s a classic representation of the egg salad sandwich…until Apple Crumbles got hold of it. Here’s what happened. I began mixing up the recipe for the egg salad and it brought back memories of when I was a kid. My sister loved egg salad but I wasn’t quite so enthusiastic. My sandwich of choice was sliced apple between two slices of bread coated with butter. Healthy? Maybe not 100%, at least the apple was…but back to the egg salad. So I was thinking [...]

By Joanne|2012-09-12T18:31:43-04:00September 12, 2012|Fusion Food & Friends|2 Comments

Make Ahead Crab Strata

After suffering with no power in the morning and the unpredictability of restored power, we didn’t dare start opening and closing the refrigerator. When I thought about having to bring my lunch to work (Sue was out so I had to stay at the office all day), there were definite limitations. It looked like oats that were cooked on the grill earlier in the morning would go a second round for lunch. I had a Muscle Milk in the fridge at work so that would serve to provide the protein. But what about roughage? Guess I’ll wait until tonight and [...]

By Joanne|2011-08-29T13:40:53-04:00August 30, 2011|Breakfast ideas|4 Comments

CNYEats A Taste of Utica Toasted Reuben Sandwiches

This week, Ted made the Taste of Utica recipe found on page 122 of our book. Posted by Rainie Piccione Ted barely got started then declared …. “The recipe doesn’t say when to add the sauerkraut. Where do I put the sauerkraut?” Since he has more experience eating Reubens than I do (one of Ted’s favorite deli sandwiches by the way), I asked where he usually found the sauerkraut, but I would think he could put it on top of the cornbeef or in between the beef and cheese. This is how Ted ended up making this weeks recipe. Toasted [...]

By Joanne|2011-06-05T12:45:09-04:00June 5, 2011|Taste of Utica|3 Comments