Sunday, December 18, 2011

Lemon Cookies & Cream Ice Cream Sandwich

For those of us who are done with finals, almost done with finals, plowing through those last four pages of that final paper, not leaving until the 21st, in need of dessert, missing the snow, missed the NDR, in need of sleep, tired of the same old vanilla soft serve in a cone - we offer this humble, three-ingredient ice cream sandwich. Happy (almost) holidays

Lemon Cookies & Cream Ice Cream Sandwich
2 lemon cookies
vanilla soft serve ice cream
oreo pieces

Dispense soft serve into a bowl and sandwich between two cookies. Shower liberally with crushed oreo topping.

Friday, December 9, 2011

Fruity Chicken Caesar Salad

With finals approaching, it may be tempting to skip lunch for that review session, but listen to your stomach and brain when they cry out for nourishment. Try whipping up something quick such as this Fruity Chicken Caesar Salad, inspired by the talented chef Yanqiang Tan. Crispy bites of chicken pack the protein and energy while raisins and fresh cherry tomatoes give a vitamin-rich boost. Your brain (and maybe even your GPA) will thank you.

Fruity Chicken Caesar Salad

1 plateful of shredded romaine lettuce
5-8 cherry tomatoes
6-7 croutons
2 tablespoons raisins
2-3 pieces chicken fingers
2 tablespoons Caesar salad dressing

With a butter knife, dice the chicken fingers into 1/2 inch cubes. Toss the lettuce, tomatoes, and raisins with Caesar salad dressing and top with croutons and diced chicken.

Tuesday, November 15, 2011

Asian/Asian American Heritage Series 2011 Stir Fry Night

A huge thanks to the Brown University Dining Services staff for making AAHS Stir Fry Night possible! Stir fries were inspired by East, Southeast, and South Asian cuisine and included Beef and Broccoli Szechuan, Pineapple Fried Rice, and Vegan Chana Masala along with condiments of lime, chili sauce, soy sauce, hoisin sauce, garlic, and ginger.

We owe a lot to the talented chefs who cooked batch after batch of aromatic stir fries this evening.

If you have comments or ideas for future AAHS events, please email

Monday, October 17, 2011

Cilantro Grilled Chicken with Apple Butter Mushrooms

What's the difference between regular ol' grilled chicken and Gourmet Grilled Chicken? The secret is in the Mushroom Sauce. There might be a few secrets in the grilling too, but for those of us who aren't in charge of the grilling, we can still make a hot buttery sauce to dress up our bird.

With some white space on the plate and a healthy dose of imagination, you might just trick yourself into thinking you're dining at l'refectorie Sharpe.

Cilantro Grilled Chicken with Apple Butter Mushrooms
1 large piece of roasted sweet potato
broccoli rabe
1 Cilantro Grilled Chicken breast
Apple Butter Mushrooms (see recipe below)

Scrape out the flesh of the sweet potato and mash with a fork. Discard the skin. Place mashed sweet potato on plate, then top with broccoli rabe and grilled chicken. Finish with a spoonful or two of Apple Butter Mushrooms.

Apple Butter Mushrooms
1/4 cup apple juice
2 butter packets (1 Tbps)
5-6 mushroom slices
pinch salt

Put all ingredients in a bowl and microwave for 1 minute or until butter melts and mushrooms are cooked.

Thursday, October 6, 2011

Muenster Muffin Melt

When Providence weather gives you the chills, make yourself a Muenster Muffin Melt. Thanks to our friend Yanqiang for yet another oozingly scrumptious creation!

(I confess that I personally did not taste the finished product but who really would doubt hot melted cheese on toasted English muffins?)

Yanqiang's Muenster Muffin Melt
slice of muenster
sliced mushrooms
sliced zucchini
roast beef
1 English muffin, sliced and toasted

Toast the English muffin. Place bottom of muffin on a plate, and top with veggies, beef, and cheese. Top with other half of muffin. Microwave for 40 seconds or until cheese is melted and oozing onto the plate. Eat on a chilly autumn day.

Thursday, September 22, 2011

Three Course Meal

The sun is shining, the birds are chirping, school is once more in full swing. Is there anything better than being welcomed back into the warm innards of our faithful friend, the Ratty, and sitting down to a three course meal a la soft serve machine and microwave? Before you answer, please wipe that drool from your chin.

Dessert: Honey Balsamic Drizzled Vanilla Soft Serve with Pepitas (inspired and approved by renowned pastry chef Yanqiang Tan)
Main: Slow-Roasted Beef with Garden Vegetables, Kidney Beans, and Melted Cheese
Appetizer: Creamy Pepperjack Mushrooms (by guest chef Yanqiang Tan)

Wrong order, you say? You got a problem with dessert first? I'm sorry we can't be friends anymore...But I digress. Allow me to analyze the beauty of this meal. Beef, broccoli, mushrooms, and cheese are just meant for each other. They are like good friends you shouldn't separate. The hearty richness of the beef and creamy, milky, salty cheese create the perfect umami base for refreshing broccoli and savory earthy mushrooms. And the assertive flavors of balsamic and honey are smoothed out by bright notes of vanilla and the warm crunch of pepitas. Bon appetit!

Creamy Pepperjack Mushrooms
1/2 cup mushrooms
1 1/2 slices pepperjack cheese

1. Place mushrooms in a bowl. Top with cheese.
2. Microwave on high for 60 seconds until cheese is melted and bubbly and mushrooms are cooked through.

Slow-Roasted Beef with Garden Vegetables, Kidney Beans, and Melted Cheese
1 plate of broccoli and spinach
1/4 cup kidney beans
1/4 cup mushrooms
1/4 cup shredded cheese
1/2 cup braised beef

1. Place a plate upside down over a plate piled high with broccoli and spinach. Microwave for 2 minutes, or until veggies are just cooked through.
2. Add mushrooms, kidney beans, and cheese. Microwave for 50 seconds just to melt the cheese.
3. Spoon beef on top.

Honey Balsamic Drizzled Vanilla Soft Serve with Pepitas
1 small bowl of ice
2.1784 second swirl of vanilla soft serve
drizzle of honey
dash of balsamic vinegar
a few shakes of pepitas

1. Dispense vanilla soft serve on a bowl filled with ice.
2. Carefully dodge people holding trays as you speed-walk to the salad bar dressings. Working quickly so ice cream doesn't melt, drizzle honey over soft serve and add a splash of balsamic vinegar.
3. Shake some pepitas over ice cream.

Sunday, September 4, 2011

Green, Purple, and Orange Salad

Ah, the start of another year.
Gotta take advantage of those stone fruits while they're in season.

Green, Purple, and Orange Salad

mixed greens
sliced green bell pepper
sliced cucumber
feta cheese
apple cider vinegar
olive oil

Mix up the veggies, fruit, and cheese and drizzle with olive oil and apple cider vinegar.

Saturday, May 28, 2011

Nathan's Vanilla Soft Serve

In honor of the end of another year at Brown, and in celebration of the summer to come. A warm thanks to our friend Nathan who graciously allowed me to intrude upon his enjoyment of this humble yet intensely addictive frozen treat, courtesy of the beloved V-dub soft serve machines. 'til next semester, adieu!

Nathan's Vanilla Soft Serve
cake cone
vanilla soft serve

Dispense the soft serve into a neat spiral on cake cone, and enjoy when the sun's out...or any time you feel like it.

Spinach with Pink Vodka Ravioli

The Ratty's pink vodka sauce is delicious. Even if you don't like spinach or mushrooms or beans, or any veggies at all - try mixing them with some pink vodka sauce from the Ratty. Now that's a combination that Sam I Am should've offered with his Green Eggs and Ham...

Spinach with Pink Vodka Ravioli
baby spinach
ravioli with pink vodka sauce
mushrooms, sliced

1. Microwave spinach and mushrooms for 1.5 minutes.
2. Top with a few ravioli with pink vodka sauce and beans, and enjoy!

Carrot Cake with Cinnamon Apples

Because two layers are better than one, and because cinnamon apples and whipped cream are better than no cinnamon apples and whipped cream.

Carrot Cake with Cinnamon Apples
1 piece of carrot cake
cinnamon apples with some sauce
whipped cream

Cut the carrot cake in half diagonally and stack the slices. Serve with cinnamon apples, sauce, a dusting of cinnamon, and whipped cream.

Cheesy Pasta "Bake" with Mushrooms

Despite not having been able to brown the cheese in an oven, we were able to achieve cheesy goodness with a 2 minute spin in the microwave by the V-dub's waffle station. Yes, finals are over and for those of us who've gone home for the summer, the microwave method is not strictly necessary but can still work wonders when you are in a hurry (or just overcome with that sweeping epidemic of summertime laziness).

Cheesy Pasta "Bake" with Mushrooms
pasta (fusilli is our favorite but penne is awesome too)
meatless sauce
shredded cheese blend
parmesan cheese
stewed tomatoes (optional but a plus if they are being served!)

1. Get pasta and sauce in a bowl.
2. Put mushrooms and stewed tomatoes on top of pasta.
3. Sprinkle shredded cheese, then parmesan, over the top of everything and microwave for 2 minutes or until cheese is hot and melted and blended with sauce.
4. Sprinkle on some salt and pepper, if desired, and enjoy!

Sunday, May 15, 2011

Josh's Cheesy Fries with Sausage

A shout out to our friend Josh for providing the genius behind this finger-lickin' savory dish. Somewhat reminiscent of the Canadian favorite they call poutine, Josh's creation hits the spot with its comforting combination of protein, potatoes, and gooey melted cheese.

Josh's Cheesy Fries with Sausage
thick-cut fries
1 sausage, or hot dog, sliced
1 slice provolone cheese

Place sausage and fries in a bowl and top with provolone cheese. Nuke in the microwave for about 1 minute or until cheese is melted. Sprinkle with pepper, if desired, and enjoy.

Wednesday, May 11, 2011

Lily's Glorious Cream of Wheat with Golden Raisins

Things you should never pass up for tests and papers: sleep, breakfast, and golden raisins from the Ratty.

A hearty thanks to our friend Lily for providing us with the inspiration for this recipe! Simple yet wholesome, healthy yet flavorful, this elegant take on cream of wheat is sure to satisfy a hungry appetite during finals week.

Lily's Glorious Cream of Wheat with Golden Raisins

cream of wheat
skim or whole milk
golden raisins

Mix together and enjoy!

Monday, May 9, 2011

Broccoli Rabe with Three Pastas

If you can't make it to Federal Hill because of that paper that needs to get done by tonight, have no fear. Transform the Ratty into your favorite Italian restaurant with a trio of pastas and some garlicky broccoli rabe. Buon Appetito!

Broccoli Rabe with Three Pastas

broccoli rabe
conchiglie with pesto
whole wheat penne with meatless tomato sauce
gnocchi with melted cheese and basil

Arrange on a plate and savor each bite.

Saturday, April 30, 2011

Josh's Italian Pita Pizza

Ever the artist, our friend Josh made a gorgeous red, white, and green-topped pizza using pita bread. Just as that melted cheese oozes among the spinach and tomatoes, the Italian flavor oozes from this dish.

Josh's Italian Pita Pizza
1 piece of pita bread
baby spinach
sliced mushrooms
cherry tomatoes, sliced in half
shredded cheese

Arrange spinach, mushrooms, cheese, and tomatoes on pita bread. Microwave for 1-2 minutes or until cheese melts. Slice it up and enjoy!

Sunday, April 24, 2011

Fruity Easter Salad

A fresh fruity salad hits the spot for brunch on a sunny Easter Sunday.

Fruity Easter Salad

baby spinach
romaine lettuce
green beans with sesame
cantaloupe, pineapple, honey dew melon chunks
cucumbers, sliced
golden raisins
feta cheese
balsamic vinegar and olive oil

Toss everything together and enjoy!

Friday, April 22, 2011

Scallops, Tomatoes, and Fennel at Earth Week 2011

Thursday night's Earth Week dinner featured chef Jody Adams' Seared Scallops with Sunchokes, Peas, and Herbs, Braised Fennel, local tomatoes, and more!

Friday, April 15, 2011

Squash Bisque with Cheesy Bacon Collard Greens

The Ratty's squash bisque is delicious on its own - a delicious balance of sweet and savory blended into a velvety smooth creamy soup. You can customize it by adding a personal spin, such as what we did here with bacon collard greens, cheese, scallions, and a slice of whole grain Seven Stars Bread.

Squash Bisque with Cheesy Bacon Collard Greens
1 bowl of squash bisque
bacon collard greens
1 slice of cheddar cheese
1 slice of Seven Stars Whole Grain Bread

1. Put cheese and half of collard greens on top and microwave until cheese melts - about 20 seconds.
2. Top with the rest of the collard greens and scallions.
3. Enjoy with the bread!

Golden Raisin Spring Salad

What is the difference between a golden raisin and a purple raisin? Maybe the golden ones have a little more tang, or have a brighter, crisper flavor. Whatever the difference, these little jewels of sunshine are just bursting with spring!

Golden Raisin Spring Salad
1 plate of mixed greens
grape tomatoes
golden raisins
white beans
balsamic vinegar and extra virgin olive oil

1. Top the greens with the tomatoes, raisins, and white beans.
2. Drizzle balsamic vinegar and olive oil on top.

Wednesday, April 13, 2011

Easy Peasy Beans

When you are in a rush and want to eat something nutritious yet simple, go for an assortment of beans, peas, veggies, and tuna. This combination almost has all the colors of the rainbow! Now if only there were some purple eggplant and blue...uh blue...raspberries?

Easy Peasy Beans
shredded zucchini
sauteed green beans
steamed green peas
pinto beans
black beans
garbanzo beans
halved cherry tomatoes
1/4 cup serving of tuna
1 tsp ranch dressing (or your favorite dressing)
1 tsp sour cream
1 tsp mayonnaise

1. Arrange zucchini, beans, peas, tomatoes, and tuna on a plate.
2. Drizzle tomato with dressing.
3. Top the tuna with sour cream and mayo.

Sunday, April 10, 2011

"Andreas-style" Spinach Mushroom Pita Sandwich

As I was savoring a particularly juicy, cheese-smothered mushroom in my Greek veggie sandwich the other day at Andreas, it suddenly occurred to me: I had, at the Ratty, pretty much all the ingredients conveniently at my disposal to recreate that very same sandwich.

Mushrooms, spinach, tomato, onion, swiss and American cheese are ordinary on their own but absolutely wonderful in a warm pita nuked in the microwave for a minute or so. Served with a romaine lettuce salad, you could seriously imagine that you are dining at a particular Greek restaurant on Thayer street.

"Andreas-style" Spinach Mushroom Pita Sandwich

1 pita
plateful of spinach
1 slice of American cheese
2 slices of swiss cheese
sliced mushrooms
2-3 slices of tomato
2-3 onion rings
golden raisins (optional but very yummy)
1 large piece of wax paper

1. Microwave spinach and mushrooms on a plate for 2 minutes, or until spinach is cooked.
2. Place tomatoes and onions in a pita. Layer spinach-mushroom mixture on top and sprinkle with golden raisins, if using.
3. Place cheese on top and roll the pita up on both sides. Wrap a wax paper "diaper" on one end.
4. Nuke in the microwave for about 1 minute to melt the cheese.
5. Serve warm with a salad of lettuce, tomato, cucumbers (olives and feta too if available).

Tuesday, April 5, 2011

Maggie's S'mores Dessert Made with Love

Our friend, Maggie, came up with this delightful dessert which combines crumbled up s'mores bars with swirled soft serve and chocolate sauce from the V-dub. It is a sweet treat that is made with love.

Maggie's S'mores Dessert Made with Love
1 s'mores bar
1.5-second serving of swirled soft serve
1 spoonful of chocolate sauce

1. Break the s'mores bar into chunks and place it in a bowl.
2. Dispense soft serve on top in a pretty swirl.
3. Drizzle with chocolate sauce. Taste the love!

Chicken Salad, Broccoli, Tomato Sandwich Two Ways

You can take Rhode Island Chicken Salad, mix it with with steamed broccoli and mushrooms, and serve it open faced or in a traditional sandwich.

Rhode Island Chicken Salad with Broccoli
a small handful of raw broccoli and mushrooms
1 serving of Rhode Island Chicken Salad
1 leaf of fresh lettuce
2 slices tomato

1. Place broccoli and mushrooms in a small bowl, cover with a plate, and steam on high power in the microwave for 1-2 minutes or until veggies are just cooked.
2. Carefully remove the plate and add the steamed veggies to the chicken salad, mixing to distribute evenly.
3. Serve with lettuce and tomato in an open-faced or regular sandwich.

Monday, March 21, 2011

Festive Cajun Chicken Pasta

This dish was put together in a matter of minutes using the Ratty's spicy Tastes of the World Cajun chicken pasta, tater tots, corn salad, steamed peas, white beans from the salad bar, and mixed greens. The spicy pasta sauce provides a nice flavor contrast to the salty crunch tater tots and sweet corn and peas. As a cheesy Food Network host would say, "It's a flavor party in your mouth!"

Festive Cajun Chicken Pasta
1 serving of Tastes of the World Cajun Chicken Pasta (or any pasta with spicy sauce)
1/4 cup steamed green peas
1/4 cup corn salad
1 Tbsp white beans
4 tater tots, broken in half
mixed salad greens for garnish

1. Mix in with the pasta the peas, corn, beans, and tater tots.
2. Garnish with greens and enjoy!

Saturday, March 19, 2011

Luck of the Irish Veggies and Corned Beef

Fortune shines upon those who eat a rainbow of veggies with their protein!

Luck of the Irish Veggies and Corned Beef
broccoli, microwaved with water and garlic infused olive oil for 2 min
herbed slice carrots
baby tomatoes
sliced corned beef
irish soda bread

Arrange food on plate and enjoy!
I'm Blogging National Nutrition Month

Thursday, March 17, 2011

Adela's Lucky Green Jello Sundae

Thank you, Adela, for letting me "kidnap" your jello to snap this photo! To anyone who has yet to experience the magical combination of green jello and Ratty soft serve, please give this lovely concoction a try the next time you're lucky enough to find green jello at the end of the bistro line.

Adela's Lucky Green Jello Sundae
1 serving of green jello
vanilla soft serve ice cream
shamrock sprinkles

Assemble, enjoy, and savor the luck of the jello.

St Patty's Day Cupcake

St. Patty's Day Cupcake
1 white cupcake
cream cheese
shamrock and sugar sprinkles

Spread cream cheese generously on cupcake and decorate with sprinkles!

Wednesday, March 16, 2011

Purple Green and Orange Pork Spareribs

Thanks to daylight savings, the Ratty was flooded with sunlight at dinnertime last Sunday and I couldn't resist pulling out my camera. In honor of the colorful-eating theme of National Nutrition Month, this "recipe" is really not a recipe at all but a modest tribute to the beautiful colors that veggies can add to one's plate.

Purple Green and Orange Pork Spareribs

Arrange steamed peas and mushrooms, cucumber, braised purple cabbage, baked sweet potatoes, and tangy pork spareribs on a plate and enjoy.

I'm Blogging National Nutrition Month

Sunday, March 13, 2011

Fruity Caprese Salad

March is National Nutrition Month! This year's theme is Eat Right with Color:

In honor of the month, we've amped up the color spectrum on a typically tri-colored classic: caprese salad. Still infused with its lovely basil/mozz/tomato flavor combo, this new take on the traditional favorite is packed with even more antioxidants and those flu-fighting vitamins.

Fruity Caprese Salad
baby spinach
1/2 tangerine, peeled with segments sliced in half
2 basil olive oil infused mozzarella balls (from the Ratty's caprese salad)
3-4 cherry tomatoes (from caprese salad)
3-4 sliced peaches (salad bar)
2-3 roasted beets, sliced thinly

Toss everything together and enjoy! If there happens to be basil infused olive oil at the salad bar, feel free to drizzle it over the salad.
I'm Blogging National Nutrition Month

Wednesday, March 2, 2011

Rhode Island Chicken Salad with Broccoli

We love the Ratty's Rhode Island Chicken Salad because it has juicy grapes, crisp fresh apples, plump raisins, large chunks of chicken and creamy mayo. One way to stretch the flavor of chicken salad is to include steamed broccoli florets and sliced mushrooms, and to serve it with crisp lettuce and tomato slices.

Rhode Island Chicken Salad with Broccoli
a small handful of raw broccoli and mushrooms
1 serving of Rhode Island Chicken Salad
1 leaf of fresh lettuce
2 slices tomato

1. Place broccoli and mushrooms in a small bowl, cover with a plate, and steam on high power in the microwave for 1-2 minutes or until veggies are just cooked.
2. Carefully remove the plate and add the steamed veggies to the chicken salad, mixing to distribute evenly.
3. Serve with lettuce and tomato.

Monday, February 28, 2011

Sunny Side Up Grilled Cheese

What's better than an egg over easy? An egg over easy with cheese! What's better than that? An egg over easy with cheese stuffed into a toasty piece of grilled Seven Stars bread. Mmmmm.

Sunny Side Up Grilled Cheese
1 slice whole wheat Seven Stars bread
1 egg, over light, with cheese

1. Order one egg, over light, with cheese from the omelette bar. Remember to smile and say thank you.
2. Panini press a slice of Seven Stars whole wheat bread in the panini maker until golden (2-3 minutes).
3. Create a pocket in the bread by slicing horizontally into the bread with a knife. When the omelette is ready, carefully stuff it into the pocket and enjoy!

Spinach Edamame Falafel Pocket

A green spin on the falafel pocket.

Spinach Edamame Falafel Pocket
1/2 pita pocket
2-3 slices tomato
2-3 onion rings
plateful of baby spinach
scant spoonful of edamame
2-3 falafels
2 Tbsp cucumber yogurt sauce
1 Tbsp tahini

1. Microwave spinach for 1-2 minutes or until slightly wilted.
2. Cut falafel into small pieces and mix with cooked spinach, yogurt sauce, edamame, and tahini.
3. Stuff a pita pocket with spinach mixture, tomato, and onions and enjoy!

Thursday, February 24, 2011

Rice Krispies Banana Napoleon

This is more like a Rice Krispies sandwich rather than a napoleon, but who cares what it's called? It's delicious! This is how to eat it: Eat the three banana slices on top first. Pick up the rest of the sandwich, spoon some soft serve ice cream on top, and take a bite. Repeat!

Rice Krispies Banana Napoleon
1 thick Rice Krispies slice
1/2 banana
soft serve vanilla ice cream

1. Carefully cut the Rice Krispies slice into two thinner slices.
2. Slice the banana into thick medallions.
3. Layer the banana slices between the Rice Krispies. Put some bananas on top.
4. Attempt to coax the vanilla soft serve into a tame swirl on a small plate.
5. Enjoy as described above.

Saturday, February 12, 2011

Caprese Salad with Roasted Portabello Mushrooms and Black-Eyed Peas

Steamed spinach is a perfect backdrop for the spicy flavors of the black-eyed peas with onions, sweet cherry tomatoes and mozzarella, earthy portabello mushrooms and basil-infused olive oil, and chewy nuttiness of the kashi salad.

Caprese Salad with Roasted Portabello and Black-Eyed Peas
1 cup of spinach
1/4 cup kashi salad (from vegetarian sandwich bar)
5 slivers of portabello mushroom
1/3 cup vegan spicy black-eyed peas
1/2 cup caprese salad (cherry tomatoes, salt and pepper, mini mozzarella, basil, extra virgin olive oil)

1. Put spinach on a large plate and put another plate upside down on top. Microwave on high for 50 seconds, until spinach is just wilted.
2. Carefully remove the top plate and add the rest of the ingredients. Toss to combine.

Tuesday, February 8, 2011

Banana Strawberry Ice Cream Sundae

Treat yourself once in a while with this decadent vanilla ice cream sundae, complete with sliced bananas, roasted strawberries, chocolate sauce, and crushed cereal.

Banana Strawberry Ice Cream Sundae
1 scoop of vanilla ice cream
chocolate sauce
roasted strawberries
sliced banana
crushed cereal (recommended: Golden Grahams and Cinnamon Toast Crunch)

1. Get a scoop of vanilla ice cream.
2. Ladle on some chocolate sauce.
3. Surround ice cream with strawberries and banana slices.
4. Garnish with a sprinkling of crushed cereal.

Thursday, February 3, 2011

Provolone-Stuffed Toast with Ham and Broccoli

There's something very comforting about oozy cheese. If you eat it with some lovely green broccoli florets, you'll soothe your conscience too. The ham is not just for decoration - if you are skilled enough to cut a pocket in your toast without completely mutilating it, by all means insert the ham with the cheese before grilling on the panini press. Or you can just put the ham on top and eat it like an open faced sandwich, which is just as delicious and easier! Other possible toppings include sliced tomato, caramelized onions, a fried egg, and anything you personally find delicious (excluding soft serve ice cream).

Provolone-Stuffed Toast with Ham and Broccoli
1 thick slice wheat Seven Stars Bread
2 slices provolone cheese
1 thin slice ham
5 or so steamed broccoli florets
1 pickle wedge

1. Using a knife, carefully cut a pocket in the bread. (If it's too difficult, try toasting the bread first to get it crunchy on the surface, and then cut a slit)
2. Insert the cheese.
3. Lightly spray a panini press with nonstick spray, and press the bread with cheese inside for 1 minute, or until golden grill marks form and the cheese is melted.
5. Serve with broccoli, pickle, and ham. You can top the toast with ham or any other delicious toppings you can think of.

Berry Vanilla Parfait

Those plastic cups at the V-dub are just gigantic! If you make this, do plan to share it with some friends who don't mind eating ice cream in this icy weather. Sliced bananas are a great addition too. We recommend slightly under-ripe bananas because they lend a cooling contrast to the sweetness of the ice cream and berry compotes.

Berry Vanilla Parfait
strawberry compote
vanilla soft serve ice cream
blueberry compote
a mix of Golden Grahams and Cinnamon Toast Crunch, crushed
a sugar cone
whipped cream

1. Layer the fruit compotes, ice cream, and crushed cereal in a tall clear glass.
2. Add sugar cone and whipped cream for garnish.
3. Share with friends!

Thursday, January 27, 2011

Portabello Melt on 7-Stars Wheat Bread

In a rush? This sandwich is quick and delicious, with the refreshing fragrance of whole wheat bread, umami from the mushrooms, warm nuttiness from the cheese and broccoli, and a kick from the pepper.

Portabello Melt on 7-Stars Wheat Bread
1 slice 7-Stars wheat bread
a dab of dijon mustard (if desired)
five slices of portabello mushroom cap
1 slice white cheddar or swiss cheese
salt and pepper
broccoli florets, steamed in microwave

1. Spread bread with mustard, if desired. Add slices of portabello.
2. Fold cheese in half and place on top of everything. Microwave on a small plate for 45 seconds, or until cheese is melted.
3. Sprinkle with salt and pepper, and add broccoli on top.

Wednesday, January 26, 2011

Open Faced Tuna Melt on 7 Stars

I love sandwiches. They often seem like a warm-weather kind of food (think picnic on the Main Green when its 70 degrees out), but they can be just as yummy in the snowy cold - especially when they feature warm, melted cheese.

Open Faced Tuna Melt on 7 Stars
1 slice whole grain 7 Stars bread
Mediterranean tuna salad
1 slice of Swiss cheese
1 tsp olive oil or 1 tsp mustard

Spread the bread slice with olive oil or mustard, top with tuna salad and cheese, folded in half. Microwave on high for 1 min, or until cheese has melted. Enjoy!