Category Archives: Lunch

Hearts Salad with White Balsamic Vinaigrette


I can’t remember where I originally saw this recipe but it’s delicious! I love the fresh flavors and the white balsamic vinaigrette adds a tangy sweetness that works so nicely with the strawberries and greens. It’s a perfect salad as a side dish or starter for a date night, or any night! You could even add some grilled chicken and have it for lunch.

When making the dressing I used a good olive oil to give it a rich flavor but I also used a grape seed oil. I saw Tyler Florence (he’s my favorite!) do this on one of his cooking shows. Olive oil is great in dressings but the grape seed oil lightens it up and makes the dressing less heavy. I get my hearts of palm and artichoke hearts at Trader Joe’s. They come in a jar instead of a can and I find that they stay fresher that way. They’re not floppy or mushy.


1 qt. fresh strawberries, stemmed and halved
1 can/jar hearts of palm, halved and sliced
1 can/jar artichokes hearts, patted dry and halved
salad mix, such as baby greens or arugula

White Balsamic Vinaigrette:

1/4 cup olive oil
1/4 cup grape seed oil
1/4 cup white balsamic vinegar
1 tbsp. honey
1 tbsp. lemon juice
salt and pepper to taste


Open Faced Egg Sandwich

Clearly Lindsay and I both really enjoy using eggs in our cooking, but they are so versatile and delicious that you can’t really be surprised that they pop up on here so often. This recipe is actually a way of using the left over spring pesto that I made and used for a pasta dish earlier in the week. I love when food magazines give you a creative way to use up the surplus of sauce that you will have, especially since I am sometimes cooking for one when Dan is traveling for work.

This is a pretty simple sandwich to make and is one of those things that is just so good you wonder why you didn’t ever think to make it before…or why Martha Stewart was keeping the recipe all to herself. She really is so selfish sometimes.


  • 1 hard-boiled egg, peeled and thinly sliced
  • 2 thick slices of country-style bread, toasted (I used sourdough, twas delish)
  • 4 slices of prosciutto (optional, but recommended)
  • ~1/3 cup of shaved Parmesan
  • pepper

For the Pesto:

  • 1 bunch of parsley, large stems removed
  • 1/2 bunch of mint, stems removed
  • 1/2 cup of toasted sliced almonds
  • 1/2 cup of extra virgin olive oil

*You won’t need all of this pesto for the sandwich. It is great tossed with pasta and shrimp. It will keep in the fridge for up to 5 days.

Make the pesto by blending all of the ingredients in a food processor until smooth.

Spread 1-2 tablespoons of the pesto on each slice of toasted bread, depending on how large your slice is, and top with prosciutto. Place the sliced egg and shaved Parmesan on the sandwich and drizzle with olive oil and pepper.

Source: Everyday Food Magazine: April 2012

Crispy Breakfast Pita

If you asked me to eat runny eggs about a year ago I would have sooner eaten my right shoe. But recently I have become fond of them. In fact, when I saw this month’s issue of Food Network Magazine cover adorned with a bacon and egg breakfast tart with a runny egg I couldn’t help but buy it. When I read through the magazine I found this crispy breakfast pita recipe as well and I couldn’t resist. It was part of a feature on Giada’s Weeknights with Giada book.*

Sure this recipe would be great for breakfast or lunch but I’m always on the lookout for yummy and quick food to make on weeknights for dinner. Who doesn’t love breakfast for dinner, right?! This was perfect. It didn’t take too much time, was delicious, and not too heavy. I think my husbands words after eating this meal were “this is definitely a recipe to make again!”

Crispy Breakfast Pita


6 6-inch pita breads
Extra-virgin olive oil
6 large eggs
3/4 cup (6 ounces) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt and freshly ground black pepper
3 tablespoons fresh lemon juice
3 packed cups (3 ounces) arugula or baby spinach
8 ounces thinly sliced prosciutto


Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes.

Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.

In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated.

Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.

*Also featured was her Breakfast Tart which I make regularly for girls brunches or as a make ahead for breakfast for overnight guests. I’ll definitely post it next time I make it. It’s a favorite and I love to play with the fillings.

Source: Weeknights with Giada via Food Network Magazine 
Photography by Chris Davis