It all started with a sandwich...

It all started with a sandwich…

I went to college in rural Ohio after being raised in New York, the city, as in Manhattan. We are a rare breed, the “native” New Yorker. The ones born on the island of Manhattan. THIRD generation, no less. But I digress. So I grew up in Manhattan, where we have a lot of delis. Great delis. But I went to college in rural Ohio, where we DID NOT EVEN HAVE A STOPLIGHT. But we had a deli that wrote the names of its sandwiches in chalk on a big blackboard way before it became trendy. And they made this “Veggie Delite” sandwich. Full disclosure, I have a sign in my kitchen (found in the bowels of the clearance section in my local HomeGoods store) that reads “Eat a Cow, Save a Vegetarian”). But they had this "Veggie Delite" sandwich, made with red onions, tomatoes, banana peppers and spinach, all covered in melted provolone. And there are days I dream about this sandwich…

So, today is Sunday. A big cooking day for me. My three girls are outside paddling in a mud puddle while my husband waters our (first ever!) garden. I can have lunch by myself, without having to fork over bitefuls to the youngest (albeit, most adventurous) eater. I have leftover spinach dip (yup, the kind you make with frozen spinach and cups of mayo) and some fresh veggies….

Here’s what I made:

Here is where I paused to share with Little Bitefuls when she toddles in.

Here is what it contained:


Fresh baked Kaiser Roll
Spinach Dip Spread (see back of Lipton Box)
Banana Pepper Rings
Red Onions, Cucumbers, Tomato (from local, organic, White Gate Farm)
Avocado
Provolone
Heat Under Broiler. Eat. Share.


To counteract vegetarian lunch, I made Thai-style Green Curry Beef (although lots of veg in this one, too). (Please note: I LOVE Vegetarians. I would NEVER eat one!)

Rib-eye from my butcher, Mr. Carlo. (He always gives my kids lollipops, whether they are naughty or nice!)

Olive Oil

Red Onions

Ginger 

Garlic

Yukon Gold Potatoes

Baby Corn 

Yellow Squash

Zucchini

Carrots

Fish Sauce

Green Thai Curry Paste

Lime Juice

Soy Sauce

Dash of Mirin

Serve over Jasmine Rice

Condiments - Limes Wedges, Chives, Cilantro