Tip Tuesday: Build Your Salad-on-the-Go...Upside Down

My friends, take everything you know and love about your salad lunches that you pack everyday for work -- and flip them on their head.

This may seem backwards to you...but that is the point. When making your salad in it's tupperware, put the toppings on the bottom. Salad (preferable spinach) at the top. That way, when you dump your salad into your bowl at work, you don't have toppings topped with salad, you have salad topped with toppings.t

Start with the wet ingredients first. Dressing, rice, beans, fruits, veggies, nuts/seeds...and then the leaves. This way, your spinach won't get wilted or soggy.

Demonstration: 

#Genius

Enjoy!

-D

Street Spinach: Hilton Cafe Spinach Sandwich Melt

Had to share.

I knew my boss had good taste...this is yummy melt my boss got out to lunch at Hilton Cafe in Ferndale MI. If I knew this sandwich came fully equipped with spinach, I would have likely ordered it as opposed to my standard soup that day. Though I must say...if you are a soup fan, you'll be a fan of all the soup Hilton Cafe offers. 

I found this image of Effie the owner and the interior on urbane apts -- and it's very telling! I think there will likely be a lot more Hilton Cafe sourced spinach goodness featured here...because I go there all of the time. And Effie knows how to cook some spinach! 

So if you had to take a wild guess about where I am around lunch time on any given day...chances are it's here!

-D

Salmon Patty Burger with Spinach and Cajun Mayo

Salmon. Spinach. Burger. Oh my...

Forgive me for being so absent lately. It's been a rough couple of weeks. Though, I realize spinach is very important. And doesn't deserve abandonment like that. #NoExcuses

This recipe is loosey goosey. The only real requirement is 1 can of salmon. So include or exclude as you wish...

You will need (roughly):

Can of salmon

tbs mayo (about)

tbs chopped onion

1/2 tsp minced garlic

2 tbs bread crumbs 

sprig of parsley - chopped

2 tsp parmesan/asiago cheese

1 egg

salt and pepper to taste

fresh baby spinach

burger brioche/bun

For the sauce:

mayo

squeeze of lemon

cajun spice to taste

pepper to taste

Lightly oil a pan and heat to medium. In a bowl, combine salmon, mayo, onion, garlic, bread crumbs, parsley, parmesan/asiago cheese, and salt and pepper to taste. Before adding the raw egg, you can taste it to see if it needs more of anything. Separate mix into two halves, pack into patties, and pan fry. For a firmer patty, use less mayo and/or beat the egg separate and pour in only half. 

Load up the bun with fresh baby spinach. This is the key ingredient here.

Whip up a small batch of the cajun mayo, spread on the bun, top off with the salmon patty...and say AHH. 

Enjoy,

A+D

Rosemary & Parmesan Crusted Chicken Over Coconut Creamed Spinach

Going to be honest, this creamed spinach did not turn out to be particularly creamy, but it was still very tasty, so it made the spianch blog cut. 

Instead of using cream or milk, I like to substitute or add in coconut milk. Simply because I love coconut milk. To make this dish, I just layered on parmesan chicken over a bed of the creamed spinach and baked it. It's very simple...good with rice or bread...or mini croissants, which is what we did :)

You Will Need:

(Approximately)

1-2 tbs mayo

2 chicken breast

1 tbs white Italian cheeses

1 tbs white cheddar

1-2 tbs cream cheese

Dried rosemary (or fresh)

1/2 can coconut milk

Parmesan cheese (a generous sprinkle)

2 c. frozen spinach (thawed)

salt + pepper to taste

1/4 white/yellow onion

In a large bowl mix together all of the cheeses, a sprinkle of parmesan, coconut milk, spinach, white onion, and salt and pepper. 

When done, scoop mixture into a baking dish. 

Slice each chicken breast in half so that you have four thin cuts all together. This helps cook faster, more evenly, and cut back on portions. 

Lather each piece of chicken with a bit of mayo then top with salt and pepper, a generous sprinkle of Parmesan cheese and the dried rosemary. If you have fresh sprigs of rosemary, use that! 

Layer the chicken over the bed of spinach. 

Bake in the oven for around 30-40 minutes at 375 degrees F, checking occassionally for the chicken to brown. 

We threw some of these quick, yummy, croissants in the oven, too. 

Since the chicken is cut thin, it'll cook relatively fast. So once the parmesan browns, it is very likely done! 

Serve with a scoop of the creamed spinach and a side o f bread and butter...yummm,

Bon Appetit!

-A+D

Ham, Cheddar, and Honey Mustard Pretzel Roll Sandwich

What do honey, sharp cheddar cheese, honey ham, and Trader Joe's hot + sweet mustard all have in common? 

They all belong on this pretzel roll sandwich with a handful of spinach + mixed greens. This tasty lunch will make your work day (or school day, if anyone is still in school) a bit more...tasty.

Pretzel rolls and spinach don't just make your day tastier, they also make your whole week tasty. Recommended dose is at least once a week. 

You will need:

Pretzel roll

Deli honey ham

Spinach + mixed greens

Sharp cheddar cheese

Drizzle of honey

TJ's hot and sweet mustard

Salt + pepper to taste

And there you have it, lunch is served.

-A+D

Photo courtesy of dailyherald.com, kraftbrands.com, houseofsquirrels.com, amazon.com

Chicken, Spinach and Sweet Potato Pita with Honey Mustard Glaze

A good snack for those days when you're craving a bite of spinach and a sandwich at the same time. Throw in a side of IPA, and it's even better.

You Will Need:

Deli chicken

Fresh baby spinach

Several slices (or sticks) of sweet potato

Small (or large) pitas

For the glaze:

tsp. mayo

tsp. honey

tsp. mustard

Cut up the sweet potato into slices or sticks and pan fry with light oil until soft. 

Mix together the mayo, honey, and mustard -- adding each to taste. I prefer honey mustard to be sweet, so I add extra honey.

Slice through the pitas to make a pocket for the stuffing. Then layer chicken, spinach, and sweet potatoes in the pockets.

Top with honey mustard glaze and enjoy!

<3, A + D

pesto chicken on honey wheat Baguette

This is a simple and yum and healthy sandwich that you can put together in the evening, keep in your fridge, and heat up at work the next day (what I did). Your office will smell like fresh pesto and your coworkers will be jealous. It will only take you 5 minutes to make so you'll probably be wanting to make it more often. If you don't like cold cuts, you can substitute with slices of grilled chicken instead. This recipe calls for zero measuring -- so long as you can fit it all in your sandwich.