Flatbread (I use Trader Joe’s; package contains 2, use 1 for this recipe. G made tomato‑and‑cheese with the other.)
Olive oil
Garlic granules
Lemon zest and juice
¼ pound cooked lobster meat. I prefer knuckles and claws over tail. Cut into smaller pieces if needed.
½ cup grated Parmesan cheese
Burrata, one ball, torn by hand
Thyme leaves (tarragon would also work)
 
In a small bowl, combine olive oil, garlic granules, lemon zest, and a squeeze of lemon juice. Add the lobster and toss gently. This adds flavor and helps keep the lobster from drying out.
 
Heat the oven to 375°F, convection. Brush a thin layer of olive oil over the flatbread and sprinkle evenly with Parmesan.
 
When the oven reaches temperature, bake the flatbread for 5 minutes. Remove from the oven and top with the lobster mixture, thyme leaves, and torn burrata. Return to the oven and bake for about 15 minutes, until the crust is browned and firm, especially on the bottom.
 
This. Is. SO. Good.

​(For four sandwiches)
8 eggs
8 slices of sourdough bread
1 carton 2% Greek yogurt (5.3 oz)
1-2 tablespoons of mayo (Duke’s)
3 tablespoons of chopped chives
1-2 teaspoons lemon juice (not too much)
Hot sauce (I like Cholula) to taste
½ cup celery, chopped
Blue cheese (a crumbly kind), about 3 tablespoons, add more to taste
Lettuce like Gem, cleaned and dried. Keep them in leaf form versus chopped.
Tomato, sliced
 
Add water to a pot and a dash of salt. The water should be just high enough to cover eggs. Bring the water to boil. Once boiling, turn the heat down; keep the water at a rolling boil. Add the eggs carefully. Boil for 10 minutes. Meantime, get a bowl of ice water ready. When the time is up, pour out the hot water and place eggs in the ice water. Leave them in for 10 minutes. This makes peeling them way easier.
 
Chop the eggs and place them in a mixing bowl. Add the celery.
 
In a small bowl add the yogurt, mayo, chives, hot sauce, lemon and blue cheese. Stir well and try to combine the blue cheese into the mixture so there are no “chunks” of blue cheese. Add this to the eggs and celery. Stir gently but thoroughly.
 
Place egg salad on a slice of bread. Add lettuce and tomato. Top with another slice of bread.
 
Best ever!

A bag of shredded kale, about 1/2 to 1/3 of the bag
Corn tortillas, 2 packages
Ricotta cheese
Mexican shredded cheese
Shredded sharp cheddar
Olive oil
Hot Chili flakes
Optional: salsa verde
 
Place the kale in a bowl and pour some olive oil over it. Massage the kale and oil a bit with your hands to soften it up. Add the three cheeses and some hot pepper flakes. Blend the ingredients together. Place 12 tortillas on two baking sheets. Place a big spoonful of the cheese and kale mixture on each tortilla and smoosh it into place. Place the other 12 tortillas on top. Cook in the oven at 350 degrees or on a grill. You'll need to flip them a couple of times during cooking. They're done when they're very crispy and the cheese is melted.
 
Yum!

Country style bread (boule), sliced
Halloumi cheese, cut into 3 pieces (lengthwise)
Stuffed green olives - thread on wooden skewers
1-2 Zucchini sliced in half or mini zucchini (thread on wooden skewers)
Grape tomatoes - thread on wooden skewers
1-2 bell pepper(s), cut in half, remove seeds and stem
Radicchio, cut in half
1 lemon, juice and zest
Herbs such as oregano, parsley, thyme, chives, chopped
Olive oil
 
Give all veggies a rinse. Place veggies in a dish (I use a large baking dish), Scatter herbs on top. Add juice of 1 lemon and the zest. Pour some olive oil over. Add a little black pepper and salt if you want. Stir things around. Let this sit on the counter for about an hour.
 
Fire up the grill. Place vegetables on the grill when ready. Also the olives. You want the vegetables and olives to be lightly cooked not too soft but with a char on the outside. When done bring them in. When cool enough chop the vegetables into bite sized pieces. While you are cooking the vegetables you can also place the cheese on the grill and again, you want light char on it. When the cheese is done bring it in and chop it into small pieces. Toss the cheese into the vegetable and herb mixture. Place sliced bread on the grill and toast them.
 
It's simple assembly, just place the amount of toast you want on a plate and spoon veggie/herb/cheese mixture onto your toast.
 
It’s really good!

Sourdough bread, sliced
Avocado, sliced
Sharp cheddar cheese slices
Dill pickles, sliced
Baby iceberg lettuce (or regular)
Heirloom tomatoes, sliced
Spicy hummus: plain hummus with sriracha sauce added
 
Spread the spicy hummus on both sides of sourdough bread. Add the sharp cheddar cheese slices, followed by heirloom tomato, dill pickle, avocado, iceberg lettuce.
 
That's it!

Arugula
Mint, chopped
Cilantro, chopped
Parsley, chopped
Dill, chopped
 
Dressing:
Lemon
Honey
Olive oil
A little Water
Pickled jalapeno juice
Cumin
Coriander
Red pepper flakes
Black pepper
 
Walnuts, microwaved for one minute
1 avocado, sliced
Feta cheese, crumbled
 
Place arugula and herbs in a serving bowl. Add the walnuts, avocado and feta. Pour on dressing.
 
It works!