Sam's Chicken Finger Friday Chicken and Waffles

Happy Chicken Finger Friday, everyone! We received this recipe from Sam Heft-Luthy. Yes, it's V-dub not Ratty Gourmet, and you should give it a try! In Sam's own words, it's a "simple yet elegant twist on a Southern staple." We couldn't have said it better ourselves.

Sam's Chicken Finger Friday Chicken and Waffles

4-5 V-Dub chicken fingers

1 V-Dub waffle
1-2 Tbsp Tobasco sauce
liberal drizzle of pancake syrup

This is pretty self-explanatory, but put the chicken strips on the waffle, then drizzle the tobasco and syrup over them. Add a cup of coffee and a copy of the New York Times for a Sunday brunch experience on a Friday afternoon.

Savory Spinach Tofu Wrap

Savory Spinach is delicious by itself, but downright scrumptious in a wrap. I mean, who can resist the green spinach-y cross section of a wrap filled with Savory Spinach? Your post-Thanksgiving protein/fat/sugar-laden digestive system will thank you.

Savory Spinach Tofu Wrap

1 herb (?) tortilla (the one with the greenish flecks in it)

vegan grilled Asian veggies

peanut butter

soy sauce

honey

tofu (6-8 cubes)

savory spinach

1. Mix 2 Tbsp peanut butter with a tsp of soy sauce. Spread on flour tortilla. Drizzle with honey.

2. Put veggies, tofu, and spinach on tortilla. Wrap it up, cut in half, admire the cross-section. Enjoy!

Vegan Fagioli Soup with Spinach and Cheese

cold weather + people coughing around you + rain + tingly sensation at the back of your throat = hot soup season

This one is wonderful on a cold, drizzly day. Not that the Vegan Fagioli Soup isn't delicious on its own, but there's something about melted cheese that just gets me every time. A word of warning, though: please don't try to gobble this down in the 2 minutes before Chem conference. I tried; the soup was very hot.

Vegan Fagioli Soup with Spinach and Cheese

1 spoonful savory spinach (1/2 cup)

2 ladelfuls Vegan Fagioli Soup (3/4 cup)

1 slice provolone

1. Get the spinach in a bowl.

2. Get the soup.

3. Place a slice of Provolone on top.

4. Microwave for 40 seconds or until cheese is melted. Enjoy slowly on a cold autumn day.

Spinach Pie "Wrap" Quesadilla

The "secret" ingredient? Raisins! Yes, they're good for you and yes, they're usually found in granola, but if you're up for something a little different (and dare we say delicious) give this one a try -- the sweetness of dried grapes goes fabulously with the savoriness of melted provolone and hot spinach in a lightly toasted wrap.

Spinach Pie "Wrap" Quesadilla.

1 whole-wheat flour tortilla

lots of baby spinach (about 2 generous "grabs" with the tongs)

1 slice provolone cheese

1/4 cup shredded cheese

3 Tbsp raisins

1. Place provolone cheese on tortilla. Pile on the spinach, shredded cheese, and raisins.

2. Fold carefully into a "wrap" -- it will be rather puffy but the spinach will wilt down.

3. Place in a pre-heated panini press and let it do its thing for 5 min, or until golden brown grill marks appear.

4. Slice in half and enjoy.

Harvest Veggie Pasta

So many pasta dishes you see at restaurants these days are 1% veggies and 99% starch. I'm not sure what the optimal ratio is, but I do like to see more color on my plate once in a while.

This one is 80% veggies, 20% pasta, and 100% delicious.

(...am I starting to sound like Sandra Lee?)

Harvest Veggie Pasta

1 spoonful whole wheat penne (1/2 cup cooked)

4-6 spoonfuls of meatless pasta sauce

2 Tbsp green peas

4-5 broccoli pieces (break up the big pieces)

2 Tbsp kidney beans

1/2 cup savory spinach

4-5 tomato wedges

2-3 pieces sliced roasted red peppers

2-3 mozzarella balls

1. Gather veggies, pasta, and cheese on a plate. Spoon sauce on top, and mix gently together.

2. Put a plate upside down on top and microwave for 2 minutes. Take it out carefully (use napkins if it is hot) and enjoy.

Vegan-ify!

To make vegan, leave out the cheese.

Spinach "Stir Fry"

Cooked spinach has arguably more of that spinach-y flavor than raw spinach. A touch of olive oil brings out the best in all of us. Same goes for raw veggies and mushrooms.

Spinach "Stir Fry"

handful of baby spinach

2-3 onion rings

1/2 cup raw mushrooms

a drizzle of garlic infused olive oil (1.5 Tbsp)

salt and pepper (optional)

1. Arrange veggies and mushrooms on plate.

2. Drizzle garlic infused olive oil over the top.

3. Cover with a plate and microwave for 1.5-2 minutes.

4. Remove the plate CAREFULLY from the microwave (there will be steam!). Add salt and pepper to taste.

Beef Spinach and Feta Open-Faced Sandwich

A warm grilled slice of Seven-Stars multigrain bread is perfect when topped with creamy butternut squash puree, a tangy and savory tomato spinach feta medley, and delicately flaked broiled beef. Where do you get the "tomato spinach feta medley" you ask? Fear not, my friend - it is right there in front of you, on top of that pizza from Tastes of the World! ;)

Beef Spinach and Feta Open-Faced Sandwich

1 slice of Seven-Stars multigrain bread

2 Tbsp butternut squash puree (or sweet potato)

1 spinach feta pizza slice

1 slice roasted marinated beef

1. Spray a panini press and gently press the bread until golden and toasty.

2. Spread butternut squash puree on bread.

3. Scrape the topping off of the pizza slice and spread on top of the squash.

4. Arrange beef shreds on top.

Savory Spinach Panini

The savory spinach seems to lack salt on its own, but when it is paired with salty olive tapenade, tangy roasted red bell peppers, and melty cheddar cheese, it comes to life.

Savory Spinach Panini

1 whole wheat bun

1/2 cup savory spinach

3 slices cheddar cheese

1 Tbsp diced white onions

1 slice tomato

3 pieces roasted red bell pepper

2 Tbsp olive tapenade

1. Arrange fillings on bun in the following order: bottom bun, cheese slice, diced onions, tomato slice, olive tapenade, roasted red bell pepper, cheese slice, savory spinach, cheese slice, top bun.

2. Place in panini grill (spray with Pam first) and press for 5-7 minutes or until desired grill marks are achieved.